KR101784323B1

KR101784323B1 - Manufacturing method of salted fish containing dendropanax and salted fish manufactured by method thereof

Info

Publication number: KR101784323B1
Application number: KR1020150088892A
Authority: KR
Inventors: 조웅현
Original assignee: 조웅현
Priority date: 2015-06-23
Filing date: 2015-06-23
Publication date: 2017-10-11
Also published as: KR20170000118A

Abstract

The present invention relates to a fish harvested with salted fish, which is prepared by mixing an extract of Salmonella extract and a salted salted liquor from which an effective ingredient of sulfuric acid has been eluted to prepare an immersion liquid (immersion liquid) It is aged by putting.
Through the present invention, it is possible to effectively inhibit unpleasant odors and flavors that may be generated in the process of manufacturing and circulating fish without the excessive addition of salt, thereby improving the flavor of the fish shaken and improving the blood circulation and immunity It is possible to enhance the health of fishes by imparting the health promotion effect unique to the greenery such as improvement to the fishes.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a fish crust containing a crustacean-containing fish crust, and a fish crust prepared by using the same. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a fish harvested with salted fish, which is prepared by mixing an extract of Salmonella extract and a salted salted liquor from which an effective ingredient of sulfuric acid has been eluted to prepare an immersion liquid (immersion liquid) It is aged by putting.

The fish is a salted salted fish food after removing the intestines of the fresh fish and washing it with water, and there are differences depending on the kind of the main raw material, the way of care and the salting method, It is common that the salt is completed by a simple process of spraying the sun-dried salt on the segment of the fish from which the viscera is removed and then circulated in the frozen, chilled or semi-dry state.

In the salting process, the fish juice is discharged in the fish tissue as well as saline is infiltrated into the fish tissue to provide a resilient meat quality. In addition to the excellent texture, it is also possible to suppress the decay and to preserve the fish for a long time. A related art related to manufacturing is disclosed in Published Patent Application No. 2011-54461.

As described above, the conventional fish harpoon including the open patent application No. 2011-54461 has a possibility of rancidity (rancidity) in the manufacturing and distribution process by densifying the texture of the fish and ensuring the preservation through the simple salt- However, there is a problem that an unpleasant odor and an odor are formed.

In order to remove such odor and flavor, a method of increasing the salinity in the fish can be applied. However, not only the meat quality of the fish is hardened but also excessive sodium intake leads to a serious problem threatening consumer health.

Especially, despite the excellent flavor and preservability of fish, the perception that fish is a food that is not beneficial to health is spreading because of high salt salting.

DISCLOSURE OF THE INVENTION In view of the above-described problems, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a fish- (S11) in which a mixture of yellowish crushed and water washed and washed is heated in a boiling state and filtered to form a yellowish rye extract; and an extracting step (S11) (S12) of mixing 70% by weight to 90% by weight of the extract and 10% to 30% by weight of the perennial extract to form an immersion liquid (immersion liquid) A cleaning step (S21) for removing surface foreign substances from the surface of the washed fish and removing the surface residual water of the washed fish, an aging step (S31) for putting the washed fish into the immersion liquid and aging the aged fish, From Li is a method of preparing a composition containing hwangchil salted fish, characterized by made of an extraction step (S41) and the salted fish prepared by using them.

Through the present invention, it is possible to effectively inhibit unpleasant odors and flavors that may be generated in the process of manufacturing and circulating fish without the excessive addition of salt, thereby improving the flavor of the fish shaken and improving the blood circulation and immunity It is possible to enhance the health of fishes by imparting the health promotion effect unique to the greenery such as improvement to the fishes.

1 is a flow chart

The detailed configuration of the present invention will be described as follows.

1 is a flow chart showing the process of the present invention. As shown in FIG. 1, the present invention relates to a method for producing a water-soluble extract, which comprises filtering and mixing water- (Step S11).

Dendropanax morbiferus, called Huang Lacquer, is an evergreen broad-leaved arboreous tree, native to the southern coast of the Korean peninsula and the island region, and its leaves and roots are used medicinally.

It is known that Huangchil has various pharmacological effects such as improvement of blood circulation, increase of immunity, relief of headache, etc. It is common to take leaves, stems and roots of Huangchu tree, dry them, and then take them in the form of hot water. In the present invention, water is heated and heated in a wet state to promote elution of pharmacological components.

In the extraction step (S11), the leaves, stems and roots of the harvested Hwangchu are washed with water and at the same time, impurities and contaminants are removed, and finely divided into granules so as to allow sufficient elution of pharmacological components Off)

At this time, as described above, it is preferable that the fragrance of Huangchil is carried out in a wet state of Huangchil, that is, in a non-dried green state, and the structure constituting leaves, stems and roots of Huangchu , It is possible to elute the pharmacological components easily in the first layer.

In the extraction step (S11), the mixture ratio of the crushed yellowish crushed grains and water is preferably 70% by weight to 80% by weight of water and 20% by weight to 30% by weight of the crushed greens. After that, the mixture is put in a pressure-tight container and heated to a boiling state for 60 to 70 hours. In this process, the mixture is changed into a semi-liquid semi-solid liquid.

That is, by heating the yellowish crushed and broken fibrous tissue to be broken and broken at a high temperature and a high pressure, a fluid in which the effective ingredient is sufficiently eluted is formed, and then the heated mixture is filtered to remove solid matter and form an extract The extract of Huangchil in which the active ingredient of Huangchil is eluted at a high concentration is formed.

As described above, since the extract of the present invention has a high concentration of the extract, it has not only a sufficient odor removal effect but also an excellent preservability.

When the yellowish chrysanthemum extract is completed, it is mixed with 70% by weight to 90% by weight of the salting solution and 10% to 30% by weight of the sulfuric acid extract to form an immersion liquid (immersion liquid) ) Is performed.

The salt solution is a salt seasoning liquid prepared so that the penetration of fish into the tissue is easy. The salinity can be adjusted according to the preservation period or preference. It is also possible to apply the solution diluted with salty salt, The diluted solution may be heated by heating it in a boiling state after putting a taste such as garlic, ginger, corn and sugar into the diluted solution, and cooling and filtering.

A conventional method of adding a flavoring agent or a medicinal substance to a drench solution to be applied when processing aquatic or livestock product is heating in a state in which additives such as medicines are added to the salt solution.

However, this conventional method has a limitation in not sufficiently eluting the active ingredient of the medicinal material. This is because boiling treatment of the drench liquid is intended to achieve rapid dissolution of the flavor ingredient into the flavor and to obtain sterilization effect, Because of the volatility of the active ingredient in the spices such as garlic, ginger and corn, and spices such as pepper, it is not possible to expect the effect of adding the finishing agent and spice when heated for a long time.

Therefore, in the present invention, the high-concentration yellowing extract solution in which the active ingredient of the yellowing is eluted at a sufficient concentration is first formed and then mixed with the pretreated dipping solution to form an immersion liquid. Thus, even if the immersion liquid is not heated for a long time, .

When the immersion liquid is completed, the fish vessel is separated from the fish vessel and washed with water. At the same time, foreign substances on the inner surface from which the fish is removed and the internal organs are removed are removed, Step S21 is performed.

The dehydration of the fish performed in the washing step (S21) does not mean drying to remove moisture in the tissue of the fish, but means the removal of the washing water remaining on the surface of the fish after washing. However, by bringing the air current into contact with the fish placed through the blower or the like, it is possible to quickly dehydrate the fish, shorten the dehydration time, and secure the freshness of the fish.

Thereafter, the washed fish is poured into the immersion liquid to perform an aging step (S31) in which the fish is aged in the immersion liquid in a state that the fish is completely immersed. In this process, a unique flavor is produced in the fish, Not only the moisture is released but also the penetration of the immersion liquid into the fish tissue results in the formation of a resilient meat quality and an excellent texture, as well as suppression of decay, and elimination of flavor and odor by the effective ingredient of Huangchil. Is given.

When the immersion liquid sufficiently penetrates into the tissue of the fish, a take-out step (S41) for separating the aged fish from the immersion liquid is performed, and the taken fish is packaged and circulated in the frozen, chilled or semi-dried state.

S11: Extraction step
S12:
S21: Cleaning step
S31: Aging step
S41: Take-out step

Claims

A method for manufacturing a fish paste,
The mixture is mixed with 70% by weight to 80% by weight of water and 20% by weight to 30% by weight of crushed greens in a raw and washed state, An extraction step (S11) of forming a semi-liquid semi-solid fluid by heating in a boiling state for a predetermined period of time to form an extract by filtration;
(S12) mixing the 70% by weight to 90% by weight of the dipping solution with 10% to 30% by weight of the dipping solution to form an immersion liquid (immersion liquid);
A cleaning step (S21) of removing the surface foreign substances from the surface of the washed fish, removing the internal organs of the fish, washing with water, and removing the surface residual water of the washed fish;
Aging step (S31) in which the washed fish is put into the immersion liquid and aged;
And a removing step (S41) of removing the aged fish from the immersion liquid.

A fish vertebrate characterized in that it is produced by using the method of manufacturing a bulbous fish shoe according to claim 1.