KR101687011B1 - Steak with tail of tuna and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a stake with the tail of tuna, which is a novel type tuna dish by using a tuna tail part, a by-product generated during a tuna processing step, to be a steak form, and to a manufacturing method thereof. The steak with the tail of tuna can satisfy preference of various consumers. The steak with the tail of tuna can be manufactured through a first aging step, a second aging step, a frying step, and a source spraying step.

Description

[0001] The present invention relates to a tuna tail steak,

[0001] The present invention relates to a tuna-tuna steak, which is a new type of tuna dish, by cooking it in the form of a steak using a by-product, tuna tail, which is a by-product generated during tuna processing.

In general, fish can be classified into dark muscle (red muscle) fish and ordinary muscle (white muscle) fish depending on the color of meat, and in particular, red meat fish have more fat than white meat fish It is highly nutritional because it contains polyunsaturated fatty acid, EPA or DHA, which is known as a functional ingredient. But it contains more pigment protein such as myoglobin and hemoglobin. Is not only low but also difficult to apply various cooking methods, so that it can not satisfy the various needs of the consumers, and the consumer has been limited.

Tuna, one of the red meat fish, is a high protein, nutritionally good as a low fat, low calorie fish species, and also contains ω-3 polyunsaturated fatty acid (PUFA) elcosapentaenoic acid (EPA, C20: 5 ω-3 ) And docosahexaenoic acid (DHA, C22: 6 ω-3), as well as selenium which has anti-cancer activity, various vitamins, minerals and amino acids such as histidine and anceline High protein low calorie food.

DHA and EPA, which are unsaturated fatty acids contained in tuna, break down cholesterol and reduce serum cholesterol level, blood pressure lowering effect, prevention of vascular restenosis, anti-inflammatory effect, arthritis alleviation, malignant tumor suppression (anti-cancer effect) Gastric cancer, pancreatic cancer, cervical cancer, gallstone disease, Alzheimer's disease and the like. In addition, DHA is contained in the gray matter of the frontal lobe of the human brain and the phospholipid present in the retina, and has a unique physiological activity in relation to the brain and the retina.

In addition, the nucleic acids contained in the tuna to prevent aging, iron and vitamins have an effect to prevent anemia.

Considering such nutrition and health, tuna, which is one of the most excellent foods, is frequently consumed by consumers in a meeting state. In order to eat tuna in such a state, it is necessary to pay attention in distribution and storage process, This was not very high.

However, in recent years, tuna has been supplied to consumers in the form of canned food produced by processing the tuna uniformly. When the tuna is processed into a canned food and sold in such a manner, it is easy to circulate and store, and also consumers can easily cook canned food And the consumption is greatly increased.

As the consumption of tuna increases, tuna tail region, which is one of tuna by - products, has no special processing method and recipe.

Accordingly, attempts to manufacture a new type of tuna dish using the tail portion of the tuna have continued. In Patent Registration No. 0829022 (Registration Announcement May 16, 2008), a method of manufacturing a rice hull using tuna and tail flesh of a tuna is disclosed. In the patent application No. 2006-0124030 (published on Dec. 5, 2006) A method of manufacturing a tuna boll by processing a bellied portion including a part, an intestine, and a skin including fins and scales, a bony part and a red part.

Registration No. 0829022 (Registered on May 13, 2008) 2006-0124030 (published Dec. 5, 2006)

The present invention relates to a tuna-tailed steak, a new type of tuna dish, and a method for manufacturing the same, by cooking the tuna after the tuna is caught, and after cutting the tail portion of the tuna before the quick freezing, .

In order to accomplish the above-mentioned object, an embodiment of the present invention is a method for preparing a fermented tuna, comprising: a first ripening step of immersing a frozen tuna tail part in water containing a salting agent and / or an emulsifying agent to first mature; A second aging step of immersing the first aged tuna tail portion in a soy sauce or applying a soy sauce to the surface of the tuna tail portion and then aging the second portion; A frying step in which the second aged tuna tail portion is fried after applying the frying clothes; And applying a source to at least one selected from the group consisting of teriyaki sauce, tomato sauce, barbecue sauce, chili sauce, and wine sauce to the fried tuna tail portion.

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In the first aging step, the tuna tail portion may be immersed in water containing a salting agent and / or an emulsifying agent and aged for 60 to 90 minutes.
The soy sauce sauce is prepared by adding canola oil, chopped garlic, chopped ginger, lemon juice, edible vinegar, pepper, Miwon and Cheongyang red pepper to soy sauce. The soy sauce is prepared by adding 10 to 21 parts by weight of canola oil, ~ 16 parts by weight of chopped ginger, 8 ~ 16 parts by weight of lemon juice, 7 ~ 13 parts by weight of lemon juice, 1 ~ 7 parts by weight of pepper, 1 ~ 7 parts by weight of Miyuan and 1 ~ 7 parts by weight of Cheongyang red pepper are aged and aged for 40 ~ And 10 to 20 parts by weight of an incombination additive in which soy sauce and edible vinegar are mixed in a weight ratio of 3 to 0.5: 1 are added to the base sauce.

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In the second aging step, the first aged tuna tail portion is aged by immersing in the soy sauce for 20 to 40 minutes, or the soy sauce sauce is aged 2 to 5 times at intervals of 30 minutes on the surface of the first aged tuna tail portion Can be applied.

Wherein the frying step comprises: frying the surface of the second aged tuna tail portion with frying powder; And applying a deep-fried batter to the tail portion of the tuna to which the deep-fried batter is buried, and frying the oil at a temperature of 160 to 170 ° C for 6 to 10 minutes. The frying batter is preferably fried powder 60 To 70 parts by weight may be mixed.
On the other hand, another embodiment of the present invention is a tuna tail steak produced by the above-mentioned manufacturing method.

The tuna tail steak of the present invention can satisfy various consumer preferences by preparing a new type of tuna steak by cooking it in the form of a steak using a tuna tail which is a byproduct generated during tuna processing.

1 is a photograph showing a tuna tail steak manufactured according to an embodiment of the present invention.
2 is a photograph showing a tuna tail steak manufactured according to another embodiment of the present invention.
3 is a photograph showing a tuna tail portion fried through a frying step according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. As well as the fact that

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

The terms "first "," second ", and the like are intended to distinguish one element from another, and the scope of the right should not be limited by these terms. For example, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.

In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

&Quot; Aging "is intended to refer to the nature (flavor, flavor, color, taste, flavor, color, etc.) of a food or food to be targeted through chemical and / or physical changes over time under certain conditions, Flavor, texture, taste, and the like), and includes leaving a predetermined period of time until a state suitable for processing the next step in each step is reached.

Hereinafter, a tuna tail steak of the present invention and a method for producing the same will be described in detail.

First, the tuna used in the present invention is not limited to a specific species but can be used. Preferably, the tuna is a blue fin tuna, a bigeye, a yellow fin, an albacore, , Skip jacks (Skip jack), and can be selected and used according to season and fishing season among the fish species.

In general, tuna is not caught in the offshore waters, but after being caught by a deep-sea fishing vessel, it is cut into tail parts and distributed in a rapidly frozen state. By cutting the tail of the captured tuna by preventing the movement on the ship deck, It is to prevent change of meat quality. The tails that have been cut off have been largely discarded because they have a strong peculiar tuna flavor and are difficult to cook with various foods.

In the present invention, it is desired to provide a new type of tuna dish by cooking in the form of a steak using the tuna tail portion.

The tuna tail steak of the present invention is a steak form prepared by using a tuna tail which is a byproduct produced during tuna processing. The tuna tail steak is prepared by applying a deep-fried tuna at a tail portion of a tuna fish and then frying it. The tuna tail steak includes teriyaki, tomato sauce, barbecue sauce, And a wine sauce.

Meanwhile, the tuna tail steak of the present invention comprises a first aging step of immersing the frozen tuna tail part in water containing a salting agent and / or an emulsifying agent to perform primary aging; A second aging step of immersing the first aged tuna tail portion in a soy sauce or applying a soy sauce to the surface of the tuna tail portion and then aging the second portion; A frying step in which the second aged tuna tail portion is fried after applying the frying clothes; And a source applying step of pouring at least one selected source selected from the group consisting of teriyaki, tomato sauce, barbecue sauce, chili sauce and wine sauce to the fried tuna tail portion.

In the first aging step, the frozen tuna tail portion can be aged for 60 to 90 minutes after immersing the tail portion in 10 to 20 ° C water containing a dyestuff agent and / or an emulsifying agent, preferably 100 parts by weight 40 to 55 parts by weight of the tail portion of the tuna may be immersed in the water, and 1 to 3 parts by weight of dyestuff and 0.75 to 1.75 parts by weight of the emulsifier may be added to the water.

At this time, the tail portion of the tuna can be defrosted by agitation by allowing it to stand at room temperature for 60 to 90 minutes after it is sufficiently cooled so as not to stick to each other when it is immersed in water at a very low temperature in a rapidly frozen state.

 If the content of the salting agent is out of the above range, the liver may not be able to reach the inside of the tuna bone or the saltiness may be excessive, resulting in an excessive salty taste upon ingestion, resulting in deterioration of the merchantability. If the content of the emulsifier is out of the above range, The flesh may be cured and hardened, or the elasticity of the flesh may be deteriorated to deteriorate the texture.

The dyestuff agent is not particularly limited as long as it imparts a dermatological effect to the food material in general, but it is preferably used in the form of a salt, a nitrite, a sugar, L-glutamate, an acidity adjusting agent, a spice, a seasoning powder, Etc. The emulsifier is contained in the tuna to prepare a tuna using the pretreatment method of the present invention to maintain softness of tuna meat even after a certain period of time has elapsed. And is not particularly limited as long as it is a food emulsifier, and preferably lecithin, lysolecithin, glycerin fatty acid ester, and sorbitan fatty acid ester can be used.

The tuna tail portion thawed through the first aging step may be subjected to a drying step of repeating the cold air drying and the natural drying two to five times so as to improve the texture of chewing after cooking.

Preferably, the first drying step may include a step of cold-air drying the tuna tail region through the first aging step at a temperature of 0 to 5 占 폚; And a second drying step of naturally drying the cold-air dried tuna tail at a temperature of 15 to 25 ° C; And repeating the drying cycle two to five times with the first drying step and the second drying step as one drying cycle.

This is because the space where the tuna is thawed through the first aging process is kept as much as possible and the meat is made to have a porous form so that the sauce deeply sinks into the inside of the tuna when the source is applied to the surface of the dried tuna tail portion As well as the texture after chewing can be improved.

The tuna tail portion dried through the drying step may further include a washing step of removing foreign matters using clean water. At this time, it is preferable to wash only the surface for a short time (in a few seconds) so that the water does not penetrate deeply into the inside of the tuna, more preferably the water can be mixed with apple vinegar, rice vinegar and sake.

 The above-mentioned apple vinegar, rice vinegar and sake wine not only alleviates the remaining fishy smell in the tuna, but also has the effect of removing bacteria, and the evaporation speed after the washing step is faster than water, so that the dehydration time can be reduced.

Preferably, 10 to 50 parts by weight of rice bran vinegar and 50 to 100 parts by weight of sake can be mixed with 100 parts by weight of apple vinegar. This is because the sugar contained in the apple is fermented to produce a mild flavor, a rich flavor and a sweet and sour taste By mixing apple vinegar and rice bran to reduce fishy smell, it is possible to reduce the fishy smell of tuna and improve the taste of the tuna fish by mixing fermented rice vinegar and fermented rice wine, Using the preprocessed tuna, you can create a unique tuna flavor when cooking food.

The tuna which has been washed and the foreign substance is removed is aged by using soy sauce as a base and using a sauce made of canola oil, chopped garlic, chopped ginger, lemon juice, edible vinegar, pepper, Miwon and Cheongyang red pepper, The taste, flavor, flavor, and color of the product can be improved, thereby improving the preference of consumers.

Said sauce is a soy sauce prepared in soy sauce containing canola oil, chopped garlic, chopped ginger, lemon juice, edible vinegar, pepper, Miwon and Cheongyang red pepper. Preferably, soy sauce contains canola oil, chopped garlic, chopped ginger, lemon juice, Pepper, Miwon and Cheongyang red pepper, followed by aging for 40 to 80 minutes to prepare a base sauce; And preparing a soy sauce by including an incombustitive additive mixed with soy sauce and edible vinegar in the base sauce.

The step of producing the base sauce is based on soy sauce, and there is no incense so that it does not interfere with the taste during cooking, but canola oil with high acidity, minced garlic which promotes ripening, sterilization and antibacterial action, Chopped ginger to neutralize fishy smell, lemon juice to reduce the fishy characteristic of tuna, pepper to enhance the flavor of food with spicy and stimulating flavor, and a cheongyang red pepper that gives flavor to spicy flavor And 10 to 21 parts by weight of canola oil, 8 to 16 parts by weight of ground chopped garlic, 8 to 16 parts by weight of chopped ginger, lemon 7 to 13 parts by weight of juice, 1 to 7 parts by weight of pepper, 1 to 7 parts by weight of Miyuan and 1 to 7 parts by weight of Cheongyang red pepper can be mixed. The flavor, flavor, and color can be improved without harming.

The step of preparing the soy sauce by adding 10-20 parts by weight of the incombustitive additive mixed with soy sauce and edible vinegar to the prepared base sauce at a weight ratio of 3 to 0.5: 1 enhances the flavor called tuna generally called barbecue flavor or incense Soy sauce can be prepared by further adding an incombustible additive.

In particular, edible vinegar is generated in the process of pyrolysis / carbonization of wood, and is included in the sauce, and smoky flavor is added to the roasted roast in cooking, And the crude wood vinegar is separated from the crude wood vinegar by separating it into three layers separated by phase separation in an acid-resistant container for 6 months or more, and then removing the toxic and harmful substances through filtration purification process. 80 ~ 90 wt% water, 3 wt% acetic acid, organic acids such as formic acid and the like; Phenols such as phenol, o-cresol, m-cresol, p-cresol and 2,4-xylenol; Carbonyl compounds such as formaldehyde and acetaldehyde; Alcohols such as methanol and ethanol; Neutral component; And a basic component and various minerals. Thus, it has antioxidative and antimicrobial functions, thus enhancing the physiological activity.

Moreover, various bacteria causing food poisoning as in food, such as the edible vinegar is Vibrio para H. Mori T carcass (Vibrio parahaemolyticus), the sikjungdokgyun (E. culi-O 157) is negative bacteria Salmonella typhimurium (samonella typhimurium) It is known that there is an excellent antibacterial effect against bacteria.

The edible vinegar which can be used in the present invention is generated in the process of burning charcoal by pyrolysis / carbonization of wood, and any kind of edible vinegar can be used as long as it can be aged and edible after purification.

The kinds of trees used as the raw materials of the edible vinegar are not particularly limited. For example, oak (oak, oak, oak, etc.), oak, oak, pine and oak Bamboo, etc. can be diversified. As described above, the vinegar solution can be aged and purified by using a charcoal obtained from the charcoal.

Such edible vinegars (edible vinegars) are now readily available in Korea, for example, at Taebaeksan charcoal kilns located in Yeongwol-gun, Gangwon-do, Korea.

The sauce can be deeply penetrated into the tail of the tuna through the second aging step in which the first-aged tuna tail portion is immersed in the prepared soy sauce or the soy sauce is applied to the surface of the tuna tail portion, But it can enhance the flavor and flavor unique to the tuna as well as improve the storage stability during long-term storage.

Preferably, the first aged tuna tail portion is immersed in the soy sauce for 20 to 40 minutes, or aged by applying the soy sauce sauce to the surface of the first aged tuna tail portion at intervals of 30 minutes every 2 to 5 times have.

The frying step of frying the second aged tuna tail part using oil includes the steps of: applying fry powder to the surface of the second aged tuna tail part; And applying a deep-fried batter to the tail portion of the tuna to which the fried powder is buried, and frying the oil at 160 to 170 DEG C for 6 to 10 minutes.

The frying batter may be a mixture of 60 to 70 parts by weight of frying powder per 100 parts by weight of water. Preferably, the temperature of the frying dough is maintained at 5 to 20 占 폚 before the temperature of the frying batter is applied to the tail portion of the tuna Do. This is because not only is the tempura cold not cooked crisp but also the surface of the tempura is not cooked neatly. If you continue to use the deep-fried dough, the frying powder mixes and the dough becomes thicker. In this case, it is preferable to add cold water little by little and adjust it to the concentration of the first frying batter.

The flavor can be further improved by poured at least one selected source selected from the group consisting of teriyaki sauce, tomato sauce, barbecue sauce, chili sauce and wine sauce to the fried tuna tail portion.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments. Those skilled in the art can implement various modified embodiments of the present invention within the scope of the present invention.

[Manufacturing Example]

- 4 kg of frozen tuna tail at 20 ° C is added to 8 kg of water at 15 ° C containing 150 g of dyestuff and 100 g of emulsifier and sufficiently mixed so that they do not stick together. And then primary aged.

After the first aged tuna tails were dried using cold air at 3 ° C, the temperature was raised to 20 ° C when the water was removed from the surface, and the water inside the tuna's tail was gradually dried out to the outside. Followed by drying using a cold air at 3 DEG C, followed by cold air drying and natural drying three times with one dry cycle.

In 10 L of water, 1 kg of apple vinegar was mixed with 0.3 kg of rice vinegar and 0.7 kg of sake, and then washed within 5 seconds to remove foreign matter from the surface of dried tuna head.

After mixing the base sauce at the same ratio as shown in the following Table 1, the mixture was naturally ripened at room temperature for 60 minutes, and further added with an incombustitive additive mixed with soy sauce and edible vinegar to uniformly mix the prepared soy sauce with the washed tuna tail The surface of the area was applied three times at intervals of 30 minutes using a brush to secondary aging.

After finishing the 2nd maturation of the tuna tails with the frying powder (Korean mill), shake it well and apply the fried dough mixed with water and the frying powder in the ratio of 6: 4. Likewise, Examples 1 to 3 and Comparative Examples 1 and 2 as shown in Fig. 1 or 2 were prepared by frying in oil at 165 DEG C for 9 minutes and then pouring teriyaki sauce and tomato sauce.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Soy sauce
sauce Base
sauce Soy sauce 1200 1200 1200 1200 1200 Caroline Yu 200 200 200 200 200 chopped garlic 150 150 150 150 150 Chopped ginger 150 150 150 150 150 Lemon juice 120 120 120 120 120 pepper 50 50 50 50 50 Miwon 50 50 50 50 50 Cheongyang pepper 50 50 50 50 50 Sum 1970 1970 1970 1970 1970 Incense
additive Soy sauce 40 150 60 100 126 Edible vinegar 40 150 60 100 126

[Experimental Example]

Sensory evaluation

The tuna tail steaks of Examples 1 to 3 and Comparative Examples 1 and 2 prepared in the above Preparation Example were subjected to sensory evaluation. The subjects were divided into four groups: visual factors, flavor, taste, texture, and overall acceptability. The results were measured by the 10-point sign scale method. The results are shown in Table 2 Respectively.

Item Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Visual element 8.5 9.1 9.4 9.6 9.3 zest 7.3 9.2 9.5 9.7 9.6 Fish (flavor) 8.3 9.1 9.3 9.7 9.7 flavor Salty taste (liver) 7.3 7.3 9.2 9.8 9.6 A sweet taste 8.5 8.9 9.0 9.6 9.5 Richness 7.1 8.2 9.1 9.8 9.7 Texture 9.4 9.3 9.6 10 9.5 Overall likelihood 8.3 8.2 9.4 9.8 9.5

As can be seen from the results of Table 2, it was confirmed that Examples 1 to 3 were superior to Comparative Examples 1 and 2 in evaluation of visual elements, flavor, taste, fishy smell, taste, texture and liking. In more detail, Comparative Example 1, which has a low content of nasal growth additive, was poorly evaluated in the evaluation of flavor and richness, and Comparative Example 2, in which the nasal growth additive content was high, was too strong in the evaluation of taste.

Claims (9)

delete delete A first ripening step of immersing the frozen tuna tail part in water containing a dyestuff agent and / or an emulsifying agent to first mature;
A second aging step of immersing the first aged tuna tail portion in a soy sauce or applying a soy sauce to the surface of the tuna tail portion and then aging the second portion;
A frying step in which the second aged tuna tail portion is fried after applying the frying clothes; And
Applying a source of at least one selected from the group consisting of teriyaki sauce, tomato sauce, barbecue sauce, chili sauce and wine sauce to a fried tuna tail portion;
The soy sauce source
Soy sauce contains canola oil, chopped garlic, chopped ginger, lemon juice, edible vinegar, pepper, Miwon and Cheongyang red pepper.
10 to 21 parts by weight of canola oil, 8 to 16 parts by weight of chopped garlic, 8 to 16 parts by weight of chopped ginger, 7 to 13 parts by weight of lemon juice, 1 to 7 parts by weight of pepper, And 1 to 7 parts by weight of Cheongyang red pepper were mixed and aged for 40 to 80 minutes to prepare a base sauce,
Wherein the base sauce comprises 10 to 20 parts by weight of an incense additive mixed with soy sauce and edible vinegar in a weight ratio of 3 to 0.5: 1. The method of claim 3,
Wherein the first aging step comprises immersing the tuna tail portion in water containing a dyestuff agent and / or an emulsifying agent, and then aging the tuna tail portion for 60 to 90 minutes. delete The method of claim 3,
In the second aging step, the first aged tuna tail portion is aged by immersing in the soy sauce for 20 to 40 minutes, or the soy sauce sauce is aged 2 to 5 times at intervals of 30 minutes on the surface of the first aged tuna tail portion The method of manufacturing a tuna tail steak according to claim 1, The method of claim 3,
Wherein the frying step comprises:
B) frying the surface of the second aged tuna tail portion; And
Applying a deep-fried batter to the tuna tail portion where the frying powder is buried, and frying the oil at a temperature of 160 to 170 DEG C for 6 to 10 minutes. 8. The method of claim 7,
Characterized in that the frying dough is mixed with 60 to 70 parts by weight of frying powder per 100 parts by weight of water. A tuna tail steak produced by the method of any one of claims 3, 4, 6 to 8.

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