KR101700439B1 - A processing method of mackerel using allium hookeri concentrate - Google Patents

Abstract

The present invention provides a method for processing mackerel by using an Allium hookeri concentrate, and more specifically, to a method for processing mackerel by using an Allium hookeri concentrate, comprising the following steps of: (a) separating root of Allium hookeri from leaf, stem, young stem, flower, and root of Allium hookeri to wash the same; (b) inserting the washed root of Allium hookeri into a mixer, a juicer, a juicer for green vegetable, or a juice extractor to manufacture the Allium hookeri concentrate; (c) cutting the abdomen of mackerel to remove internal organs from the mackerel and washing the mackerel; (d) coating the Allium hookeri concentrate on the washed mackerel; (e) vacuum-packing the coated mackerel; and (f) rapidly cooling the vacuum-packed mackerel. According to the present invention, when the mackerel is cooked, fishy smell and odor are not generated, and a problem of scattering oil and causing smoke can be solved. Moreover, excellent effects in anticancer, bowel movement promotion, diabetic mitigation, blood circulation mitigation, atopy mitigation, antiaging of skin, and adult disease prevention can be provided. Moreover, a customer can immediately prepare a dish after purchase without pretreatment, and can feel unique taste and flavor of a mackerel fully.

Description

Technical Field [0001] The present invention relates to a method for processing mackerel using mackerel concentrate,

More particularly, the present invention relates to a method of processing mackerel using a triple-concentrate, and more particularly, to a method of processing mackerel using a triple-concentrate, more specifically, The present invention relates to a method for processing mackerel using a trifoliate concentrate, which is excellent in improving symptoms, improving blood circulation, alleviating atopic dermatitis, preventing skin aging and preventing adult diseases.

In general, mackerel is a kind of blue fish which contains abundant amounts of iron, calcium, niacin, etc. in addition to fat and protein. It also contains highly unsaturated fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) It is one of the fishes that contain lots of fish.

DHA and EPA, which are abundant in mackerel, reduce LCL cholesterol and increase HDL cholesterol, which prevents heart disease, and prevent adult diseases such as arteriosclerosis and hypertension.

In addition, mackerel has been popular as a popular fish because it is inexpensive and has been known as a useful food resource for growth of young people and development of brain cells.

However, because mackerel contains a large amount of unsaturated fatty acids, rancidity is rapid, and it contains a large amount of histidine, which is a kind of amino acid, so that the harmful substance called histamine is produced by the enzymatic decomposition thereof.

Particularly, the epidermal cells of mackerel can act as a medium which can be easily attacked by microorganisms and bacteria, and thus can be easily damaged or decayed by bacteria during refrigeration storage or transportation, which can lead to food poisoning.

In addition, the mackerel contains a lot of water, so the poultry after packing, the corruption is rapid and the freshness is low.

In order to solve the above-described problems, most of the mackerel is processed using a salted storage method which can be stored for a relatively long period of time.

 One of the products produced by the salt salting method is mackerel mackerel. The consumption of mackerel mackerel is decreasing due to the excessive salinity, which is reported to increase the possibility of stomach cancer if it is consumed in large quantities.

In recent years, mackerel has been prepared by salting mackerel instead of mackerel and then aging it at low temperature. The mackerel is prepared by cleaning the mackerel, washing it cleanly with fresh water, immersing it in fresh water for 3 to 4 hours, draining the water, applying mung bean salt to the mackerel without water and salting it, and matureing it at low temperature.

In this regard, Korean Patent No. 10-1364441 discloses a method of removing water, radish, kelp, green onion, and grilled red pepper, katsuobushi on 100 parts by weight of cut hare or mackerel after removing hair, 150-170 parts by weight of simmered broth mixed with water is added to a soy sauce seasoning solution prepared by mixing soy sauce, cooked rice wine, sodium glutamate, and salt in a broth base which is prepared by heating the soy sauce, 43 to 45 parts by weight of sauce made from starch syrup, cider, shrimp, ginger, beef powder, soy sauce, dandelion, honda, sesame oil, pepper, sodium glutamate, onion juice and juice, and garlic 6 to 10 parts by weight and finely divided potatoes 9 to 13 parts by weight, boiled with water for pounding, mixed with salt at a ratio of 1 to 44 parts by weight, and then cooked by heating Take the smell is removed, the fly which discloses an edible Cutlass boiled mackerel or boiled.

Korean Patent Registration No. 10-1493283 discloses a method for manufacturing horseshoe crab, comprising the steps of removing and washing gills and gills by harvesting mackerel; 500 to 800 cc of persimmon mackerel are diluted to 15 to 30 liters of water to obtain a persimmon vinegar diluted solution and dipped in the diluted solution for 4 to 5 hours; Removing the mackerel immersed in the persimmon juice dilute solution and removing the diluted solution in a natural state for 1 hour; 300 to 700 g of grape juice and 300 to 700 g of onion juice are added to 0.5 to 2 liters of red wine of grape mackerel minus persimmon juice diluted solution, and the diluted solution is diluted with 20 to 40 liters of water for 3 to 4 hours; Withdrawing the diluted red wine wine and removing the diluted red wine wine for 3 hours to 4 hours; 3 ~ 7g of salted mackerel is added to salted salted mackerel, and then two salted salted mackerel is prepared with one hand and finished with mackerel; Quenching the horseradish at 30 캜; The present invention relates to a method for manufacturing a horseradish for enhancing fishy smell and texture.

On the other hand, Korean Patent No. 10-1236364 discloses a method for removing water from a fish, comprising the first step of removing fish head, backbone and chest bone, washing the processed fish with natural water of 0 ° C to 1 ° C in ice water, In a total of 30% by weight of saline, earth and cooling water purified water, the ratio of the ground water and the cooling water was mixed at 50% by volume: 50% by volume and immersed for 20 to 40 minutes to harden the muscular body, A second step of machining; The processing conditions of the fish were washed with cold water for 30 minutes to 70 minutes at a water temperature of 0 ° C to 1 ° C under a condition of 30% by volume of saline water and 70% by volume of sea water, and then the fish meat was hardened, A third step of: The mackerel which removed the odor of the primary odor was dissolved in an aqueous solution containing 30 wt% of salt water, 5 wt% of vinegar, 5 wt% of ginger, 10 wt% of Angelica gigas Nakai, 10 wt% of cinnamon, 25 wt% And 5% by weight of mugwort in a boiling water for 20 to 40 minutes; A fifth step of repeating drying using a cold wind, re-drying the same with solar heat, and packaging the same; And a method for producing mackerel poultry using the herbal medicines.

However, the mackerel produced by the above method can not sufficiently remove the unnecessary residues (blood, blood, etc.) in the washing process, and the taste and flavor of the mackerel can not be sufficiently felt due to the high salinity of the fish meat, And there is a problem that a bitter taste and a thick taste are left by salting.

In addition, when cooked, the fatty acids contained in the mackerel are burned to produce fishy fish and fish, and a large amount of oil is scattered and a lot of smoke is generated, which makes cooking difficult.

In addition, the taste and flavor inherent to mackerel can be altered by the materials used to remove fishy smell.

In order to solve the problem of oil scattering and smoke generation, the mackerel is covered with a seed or lid on the mackerel during cooking, but this is undesirable for hygiene and the flavor and aroma of the mackerel can not be sufficiently expressed due to oil or smoke generated .

Therefore, there is a need for a new mackerel processing process that can be cooked without a separate pretreatment process immediately upon purchase, and to avoid problems such as fishy smell and cooking during cooking, and oil scattering and smoke generation.

Korean Patent No. 10-1364441 Korean Patent No. 10-1493283 Korean Patent No. 10-1236364

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to solve the above problems of the prior art, It is an object of the present invention to provide a processing method of mackerel using a triple-concentrate having excellent effects such as improvement, atopic alleviation, prevention of skin aging, prevention of adult diseases and the like.

It is another object of the present invention to provide a method for processing mackerel using a triple-stick concentrate which can be cooked without a separate pretreatment process immediately upon purchase and can sufficiently feel the taste and flavor inherent to mackerel.

In order to accomplish the above object, the present invention provides a method for preparing a plant, comprising the steps of: (a) separating and washing three-rooted roots from a trilobate, a trilobate, a triloby, a trilobal and a trilobal root; (b) introducing the washed three-rooted root into a mixer, an extractor, a juice extractor or a juicer to prepare a trifoliate concentrate; (c) removing mackerel and removing the viscera; (d) applying the trifoliate concentrate to the washed mackerel; (e) vacuum packing the applied mackerel; And (f) rapidly cooling the vacuum packed mackerel.

In one embodiment of the present invention, the method includes the step of salting mackerel after step (c).

In one embodiment of the present invention, the salting step is characterized by using a saline solution containing 100 parts by weight of water, 5 to 15 parts by weight of a trilobinate concentrate, and 5 to 15 parts by weight of bamboo salt.

The present invention also relates to a method for preparing a plant, comprising the steps of: (a) separating and washing a three-rooted root from a trilobate, a trilobate, a triloby, a trilobal and a trilobal root; (b) introducing the washed three-rooted root into a mixer, an extractor, a juice extractor or a juicer to prepare a trifoliate concentrate; (c) adding the washed three-root roots to water and heating the mixture at 60 to 150 ° C for 10 minutes to 5 hours to prepare a triplex extract; (d) removing mackerel and removing the viscera; (e) applying the mixture of the trifoliate concentrate and the triplex extract to the washed mackerel; (f) vacuum packing the applied mackerel; And (g) rapidly cooling the vacuum packed mackerel.

In addition, the present invention provides a mackerel coated with a triple-stick concentrate prepared by the above-described processing method.

The present invention can solve the problem of spoilage and smearing during cooking, preventing the oil from scattering and generating smoke, and can be used as an anti-cancer agent, promoting bowel movement, improving diabetic symptoms, improving blood circulation, preventing atopic dermatitis, It is possible to provide a method of processing mackerel using a triple-concentrate having an excellent effect.

In addition, the present invention can provide a method of processing mackerel, which can be cooked without a separate pretreatment process immediately upon purchase, and which can sufficiently feel the flavor and aroma inherent to mackerel using a trifoliate concentrate.

Hereinafter, the present invention will be described in detail based on examples. It is to be understood that the terminology, examples and the like used in the present invention are merely illustrative of the present invention in order to more clearly explain the present invention and to facilitate understanding of the ordinary artisan, and should not be construed as being limited thereto.

Technical terms and scientific terms used in the present invention mean what the person skilled in the art would normally understand unless otherwise defined.

The present invention relates to a method for preparing a plant, comprising the steps of: (a) separating and washing three-rooted roots from a trilobate, a trilobate, a triloby, a trilobal and a trilobal root; (b) introducing the washed three-rooted root into a mixer, an extractor, a juice extractor or a juicer to prepare a trifoliate concentrate; (c) removing mackerel and removing the viscera; (d) applying the trifoliate concentrate to the washed mackerel; (e) vacuum packing the applied mackerel; And (f) rapidly cooling the vacuum packed mackerel.

In the step (a), the trifoliate, trifoliate, trifoliate, trifoliate and trifoliate roots can be used, but it is preferable that the trifoliate roots are used in consideration of the efficiency of removing fishy smoke and smoke.

It is called a trifle because it has three flavors: sweet, bitter, and spicy. The country of origin is India, Myanmar, Southwest China, etc., and it has long been used for edible and medicinal purposes to relieve fatigue and improve immunity.

Sambrook is an anticarcinogenic dietary sulfur ingredient 6 times that of garlic, and has excellent efficacy for strengthening immunity and cancer prevention.

In addition, it is rich in vitamin A, vitamin C, and calcium as well as dietary sulfur, so it is good for improvement of blood circulation, and potassium and amino acid substances help prevent adult diseases and blood circulation.

In Korea, it has been imported from a few years ago and it has started to be grown in farm households. The fact that Samchae has been attracting attention as a health food is the fact that it can be superior in terms of efficacy even though it is a plant of allium such as onion, leek, garlic, Since it is known.

It is also called "Root Leek" when it is similar to leek, and the total content of ash (minerals), calcium, potassium, beta carotene and niacin is high compared to leek. In Korea, the rice is handled like herbs, but in Myanmar, it is widely used as seasoning vegetables like panna garlic.

One of the most talked about triple effects is the dietary sulfur component, which is also called MSM (Methyl Sulfonyl Methane), which stimulates digestion and stimulates the physiological activity. Dietary sulfur is a powerful antioxidant in itself, which helps prevent DNA damage and boosts immunity through anti-inflammatory and anti-bacterial action.

The separated three-rooted root is selected to an appropriate size, and the selected three-rooted root is washed with flowing water or steam spraying method to remove pesticides and various foreign substances present on the surface. The triangular root can be used as it is in its original form or can be sliced or cut into a certain size.

The washed three-root roots can be put into a drying means for drying to regulate moisture to a certain level or less. Examples of drying methods include hot air drying, cold air drying, freeze drying, room temperature drying, and vacuum drying.

Vacuum drying refers to a drying method in which a sub-atmospheric pressure is applied to cause evaporation or sublimation at an evaporation temperature or sublimation temperature lower than an evaporation temperature or sublimation temperature in an atmospheric pressure state. When vacuum drying is used, the drying of the surface and inside of the root is relatively uniform compared to the hot air drying, and the drying is performed at a low temperature, so that the destruction of nutrients is minimized. Such vacuum drying can be performed by low-temperature reduced-pressure drying and freeze-drying, and can be performed using a low-temperature vacuum drying apparatus or a freeze-drying apparatus that is distributed in the market.

In the drying step, it is preferable to dry the root roots at a low temperature so as to minimize the destruction of the nutrients while maintaining the inherent taste and aroma of the root.

The step (b) is a step of preparing a trifoliate concentrate from the washed trifoliate root, and the trifoliate concentrate can be prepared by pulverizing or juicing the trifoliate root into a blender, a raw juice, a green juice or a juicer.

The trifoliate concentrate may be used as it is in its original form or may be used as diluted with water.

When diluted with water, the content of water is preferably 10 to 100 parts by weight based on 100 parts by weight of the triple-concentrate. When the content is less than 10 parts by weight, the triple-concentrate can not be uniformly applied on the surface of mackerel, , The efficiency of removing fish and smoke is reduced.

The bamboo salt can be used in the form of a mixture by adding bamboo salt to the prepared triangular bamboo concentrate. The bamboo salt has a role of improving the storage property by imparting freshness to the mackerel.

The content of bamboo salt is preferably 5 to 10 parts by weight based on 100 parts by weight of the triple bond concentrate. When the content is less than 5 parts by weight, the effect of addition is insignificant. When the content is more than 10 parts by weight,

In the step (c), mackerel is harvested to remove the intestines and washed. Both domestic and imported mackerel can be used, and both biological and frozen mackerel can be used.

In the step (d), the mackerel concentrate is applied to the washed mackerel. As the method of applying the mackerel concentrate, the mackerel may be immersed in a trifoliate concentrate for a predetermined time, a method of applying a triple- , And a method in which a triple-stick concentrate is sprayed onto the surface of mackerel.

It is possible to maximize the removal efficiency and smoke removal efficiency of the fishy inside and the inside, which are generated during cooking, by appropriately controlling the coating thickness of the triple-stick concentrate.

The triple-layered concentrate applied on the surface of mackerel can remove the intoxication and intestines inherent to mackerel, absorb oil generated during cooking, and prevent the spread of oil and suppress the generation of smoke.

In addition, the trifoliate concentrate can provide effects such as anticancer action, stimulation of bowel movement, improvement of diabetic symptoms, improvement of blood circulation, alleviation of atopy, prevention of skin aging, prevention of adult diseases and the like.

In the step (e), the coated mackerel is vacuum packed, and vacuum packaging is performed to maintain the freshness of the processed mackerel for a long time.

The vacuum packaging method can be used not only in the kind but also in the usual method.

The step (f) is a step of quenching the vacuum-packed mackerel, wherein the vacuum-packed mackerel is rapidly cooled to -50 to -30 ° C. to maintain the freshness of the mackerel for a long period of time. It is possible to provide it to the consumer.

The present invention may further include a step of salting mackerel after the step (c).

The salting may be carried out using a saline solution containing 100 parts by weight of water, 5 to 15 parts by weight of a trilobinate concentrate and 5 to 15 parts by weight of bamboo salt.

By immersing the mackerel in the salting solution for 1 to 10 hours, freshness of the mackerel can be maintained for a long time and the taste and flavor of the mackerel can be maintained.

The use of a triple-concentrate as a component of the salting solution can further improve the efficiency of the fishy smell and the removal of smoke.

The present invention also relates to a method for preparing a plant, comprising the steps of: (a) separating and washing a three-rooted root from a trilobate, a trilobate, a triloby, a trilobal and a trilobal root; (b) introducing the washed three-rooted root into a mixer, an extractor, a juice extractor or a juicer to prepare a trifoliate concentrate; (c) adding the washed three-root roots to water and heating the mixture at 60 to 150 ° C for 10 minutes to 5 hours to prepare a triplex extract; (d) removing mackerel and removing the viscera; (e) applying the mixture of the trifoliate concentrate and the triplex extract to the washed mackerel; (f) vacuum packing the applied mackerel; And (g) quenching the vacuum-packed mackerel.

The step (c) is a step of putting the washed three-root roots into water and heating the mixture at 60 to 150 ° C for 10 minutes to 5 hours to prepare a triplex extract. The triplex extract may be used in its original form, And the bamboo salt has a role of improving the storage property by imparting freshness to the mackerel.

The content of bamboo salt is preferably 5 to 10 parts by weight with respect to 100 parts by weight of the extract of the triplex, and if the content is less than 5 parts by weight, the effect of addition is insignificant, and if it exceeds 10 parts by weight,

The step (e) is a step of applying a mixture obtained by mixing the triple-concentrate and the triplex extract to the washed mackerel. Examples of the application method include a method in which the mackerel is immersed in the mixture for a predetermined time, A method of spraying the mixture on the surface of the mackerel, and the like.

By appropriately controlling the thickness of the coating of the mixture, it is possible to maximize the removal efficiency and the smoke removal efficiency of the fishy inside and the inside, which occur during cooking.

The mackerel concentrate and mackerel extract applied on the surface of the mackerel can remove the intoxication and intestines inherent to the mackerel and absorb the oil generated during cooking, thereby preventing the scattering of oil and suppressing the generation of smoke.

In particular, the components present in the triple extract can maximize the removal efficiency and smoke removal efficiency of fish and fish.

The content of the triplex extract is preferably 1 to 10 parts by weight based on 100 parts by weight of the triple bond concentrate. When the content is less than 1 part by weight, the effect of addition is insignificant. When the amount exceeds 10 parts by weight, Can not be formed.

The present invention may further include the step of salting mackerel after the step (d).

The salting may be carried out using a saline solution containing 100 parts by weight of water, 5 to 15 parts by weight of a trilobinate concentrate and 5 to 15 parts by weight of bamboo salt.

By immersing the mackerel in the salting solution for 1 to 10 hours, freshness of the mackerel can be maintained for a long time and the taste and flavor of the mackerel can be maintained.

The use of a triple-concentrate as a component of the salting solution can further improve the efficiency of the fishy smell and the removal of smoke.

The present invention also relates to a mackerel to which a mock-up concentrate prepared by the above-mentioned processing method is applied, and a mackerel to which a mock-up extract and a triplex extract are applied.

The processed mackerel can solve the problem of smearing and smoke during cooking and does not cause oil spattering and smoke generation and can be used for various purposes such as anti-cancer action, stimulation of bowel movement, improvement of diabetic symptoms, improvement of blood circulation, It is effective in preventing adult diseases.

In addition, the processed mackerel can be cooked without a separate pretreatment process immediately after purchase, and the taste and flavor inherent to the mackerel can be fully felt.

The present invention can also be applied to fishes other than mackerel.

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. The following examples are intended to illustrate the practice of the present invention and are not intended to limit the scope of the present invention.

(Example 1)

The three - rooted roots were separated from the harvested triplex and washed in flowing water to remove pesticides and various foreign substances present on the surface.

The washed three-rooted root was put into a juicer and juiced to prepare a trifoliate concentrate.

The mackerel was decapitated and the intestines were removed and washed with running water to remove the blood, blood, and other residues.

The above-mentioned trifoliate concentrate was applied to the washed mackerel by a sol to form a triple-concentrate layer on the surface of the mackerel.

The coated mackerel was vacuum packed and then quenched at -45 캜 to prepare processed mackerel.

(Example 2)

A processed mackerel was prepared in the same manner as in Example 1, except that the mackerel was washed with a saline solution containing 100 parts by weight of water, 10 parts by weight of a trifoliate concentrate and 7 parts by weight of bamboo salt, for 1 hour .

(Example 3)

The three - rooted roots were separated from the harvested triplex and washed in flowing water to remove pesticides and various foreign substances present on the surface.

The washed three-rooted root was put into a juicer and juiced to prepare a trifoliate concentrate.

The washed three-rooted root was put into water and heated at 80 ° C for 2 hours to prepare a triple-leaf extract.

The mackerel was decapitated and the intestines were removed and washed with running water to remove the blood, blood, and other residues.

100 parts by weight of the above-mentioned trifoliate concentrate and 5 parts by weight of the triple extract were applied to the washed mackerel by a sol to form a mixture layer on the surface of the mackerel.

The coated mackerel was vacuum packed and then quenched at -45 캜 to prepare processed mackerel.

(Comparative Example 1)

Processed mackerel was prepared in the same manner as in Example 1, except that the trihydrate concentrate was not used.

(Comparative Example 2)

The processed mackerel was prepared in the same manner as in Example 1 except that the trifoliate leaves were used.

(Comparative Example 3)

A processed mackerel was prepared in the same manner as in Example 1, except that a trilobate was used.

In order to compare the fishiness, taste, oil scattering and smoke generation of the mackerel cooked from the processed mackerel of the above Examples and Comparative Examples, sensory evaluation was performed on 50 panelists.

The sensory evaluation was carried out according to the 5 point scale method (5: Excellent, 4: Excellent, 3: Normal, 2: Bad, 1: Very bad) and examined for fishy smell, The results are shown in Table 1 below.

division Fishy flavor Oil non-acidic Degree of smoke generation Example 1 4.0 3.9 4.1 4.0 Example 2 4.3 4.1 4.2 4.3 Example 3 4.5 4.6 4.6 4.5 Comparative Example 1 2.0 2.2 2.1 2.2 Comparative Example 2 3.1 2.8 3.2 3.2 Comparative Example 3 3.3 3.2 3.0 3.1

From the results shown in Table 1, it can be seen that, in Examples 1 to 3, the fish can be cooked without any additional pretreatment process immediately after purchase due to its excellent fishy smell, taste, oil scattering and smoke generation, have.

On the other hand, in Comparative Examples 1 to 3, fishy smell, taste, oil non-acidity and degree of smoke generation are very inferior.

Claims (5)

delete (a) separating and washing the three-rooted roots from the three-leafed, three-leafed, three-leafed, three-leafed and three-leafed roots;
(b) introducing the washed three-rooted root into a mixer, an extractor, a juice extractor or a juicer to prepare a trifoliate concentrate;
(c) adding the washed three-root roots to water and heating the mixture at 60 to 150 ° C for 10 minutes to 5 hours to prepare a triplex extract;
(d) removing mackerel and removing the viscera;
(e) applying the mixture of the trifoliate concentrate and the triplex extract to the washed mackerel;
(f) vacuum packing the applied mackerel; And
(g) quenching the vacuum packed mackerel,
5 to 10 parts by weight of bamboo salt is added to 100 parts by weight of the triplex extract prepared in the step (c) to prepare a triplex extract in the form of a mixture,
Wherein the content of the triplex extract in the step (e) is 1 to 10 parts by weight based on 100 parts by weight of the trifoliate concentrate.
3. The method of claim 2,
And a step of salting the mackerel washed after the step (d).
The method of claim 3,
Wherein the salting step comprises using a saline solution containing 100 parts by weight of water, 5 to 15 parts by weight of a trilobinate concentrate and 5 to 15 parts by weight of bamboo salt.
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