KR101791879B1 - Method for manufacturing salted mackerel containing mulberry leaves powder - Google Patents
Method for manufacturing salted mackerel containing mulberry leaves powder Download PDFInfo
- Publication number
- KR101791879B1 KR101791879B1 KR1020150080409A KR20150080409A KR101791879B1 KR 101791879 B1 KR101791879 B1 KR 101791879B1 KR 1020150080409 A KR1020150080409 A KR 1020150080409A KR 20150080409 A KR20150080409 A KR 20150080409A KR 101791879 B1 KR101791879 B1 KR 101791879B1
- Authority
- KR
- South Korea
- Prior art keywords
- mackerel
- mulberry leaf
- leaf powder
- powder
- immersion liquid
- Prior art date
Links
- 241000269821 Scombridae Species 0.000 title claims abstract description 90
- 240000000249 Morus alba Species 0.000 title claims abstract description 80
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 80
- 235000020640 mackerel Nutrition 0.000 title claims abstract description 76
- 239000000843 powder Substances 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000007654 immersion Methods 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 11
- 238000009938 salting Methods 0.000 abstract description 7
- 235000019643 salty taste Nutrition 0.000 abstract description 4
- 238000003892 spreading Methods 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 11
- 239000000284 extract Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 3
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical class CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 229940098465 tincture Drugs 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical class SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241001417522 Pomatomidae Species 0.000 description 1
- 240000002044 Rhizophora apiculata Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 150000002500 ions Chemical group 0.000 description 1
- RYZCLUQMCYZBJQ-UHFFFAOYSA-H lead(2+);dicarbonate;dihydroxide Chemical compound [OH-].[OH-].[Pb+2].[Pb+2].[Pb+2].[O-]C([O-])=O.[O-]C([O-])=O RYZCLUQMCYZBJQ-UHFFFAOYSA-H 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 210000001187 pylorus Anatomy 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a method for producing a mackerel mackerel containing mulberry leaf powder, which is added together with mackerel powder during the salting of the mackerel, thereby preventing the salty and bitter taste of the mackerel from being exaggerated.
A mackerel powder containing mulberry leaf powder which is easier, easier, and less time-consuming than the conventional mulberry leaf making method, and further enhances the effect of mulberry leaves by spreading mulberry leaf powder to increase surface tension. And a manufacturing method thereof.
Description
The present invention relates to a method for preparing a mackerel powder containing mulberry leaf powder. More particularly, the present invention relates to a method for producing mackerel powder containing mulberry leaf powder and a mulberry leaf powder which, when salted, This invention relates to a method for producing a volute and a ladle containing powder.
The present invention also provides a mulberry leaf powder which is simpler and easier to manufacture than mackerel using conventional mulberry leaf extract and can save time and money and further enhances the effect of mulberry leaves by spreading mulberry leaf powder, The present invention also relates to a method for producing the mackerel.
Mackerels are also known as god-doors and are marine fish belonging to the osteichthyes (Perciformes) mackerel (Scombridae). The body is fusiform, 20-50 cm in length, and oval in cross-section. Body color is dorsal green, curved black stripe has a unique pylorus down to the lateral line, and abdomen is silver white. It is distributed in the coastal waters in Korea, Japan, and China. Mackerel is called 'barley in the sea' and its nutritional value is recognized.
Many highly unsaturated fatty acids such as DHA (Docosa Hexanoic Acid) and EPA (Eicosa Pentaenoic Acid), which are good for human body, are easily deteriorated during distribution process and are not widely used. In order to prevent the deterioration of such blue fishes, salting method in which fish is salted and stored by using dry or water intervention has been used. However, since it is exposed to air during storage and drying, it is possible to prevent corruption due to propagation of harmful microorganisms or pests. There is also a possibility to promote.
Sea fish, including mackerel, have few volatile components when they are good in line, but amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) are produced by the decrease of the lead. Piperidine, acetaldehyde, . In addition, volatile carbonyl compounds, alcohols, hydrocarbons, and the like, which are formed by oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acid, etc.) It is a smell from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogenated hydrogen, methanethiol, dimethylsulfide, etc.)
In general, it is effective to inhibit microorganisms when salt is saturated with a saturated solution of salt (more than 25%), but water activity Aw (water activity) falls from 1.0 to less than 0.85 due to excessive osmotic pressure, Divalent ions form crosslinks between the fish protein molecules, resulting in a strong protein structure and a decrease in moisturizing properties. According to this method, even if the mackerel is salted and stored, even if the mackerel is stored for a long time after salting, the water activity becomes Aw 0.2-0.6 due to excessive drying. It is strong and drops the merchantability. Therefore, it is preferable to maintain the moisture content in the range of 20% to 50% (Aw 0.65 to 0.85) in order to improve the taste of the mackerel and improve the restoration of the protein during cooking. However, when stored for a long period of time, , It is highly desired to provide a method for improving the storage stability by inhibiting the pollution of germs while being protected with salt of low concentration.
For example, Korean Patent Registration No. 10-0427800 discloses a method for manufacturing anandong processed horseradish. The method comprises washing the mackerel, and washing the sea tangle, which contains alginic acid, inosinic acid and glutamate, A step of preparing a solution, a step of preparing a salt tincture liquid by adding saline to the tincture liquid, and a step of washing and immersing the mackerel in the salt tincture liquid.
Korean Patent Registration No. 10-0760375 discloses a method of treating mackerel with a salt solution of a low concentration and a germicide containing a mixture of organic acid and alcohol to prevent contamination of germs and drying the mackerel, A method for manufacturing green tea mackerel is disclosed in which the green tea mackerel is mixed with the mackerel so that the mackerel is immersed in the mackerel,
Korean Patent Publication No. 10-0661710 discloses a method of preparing a mackerel by removing the viscera of dried mackerel, cutting the head, cutting and drying the mackerel, drying the mackerel prepared by immersing the mackerel extract, Although a method for producing mulberry leaves is described,
Such conventional techniques have been problematic in terms of distribution and mass production, complexity of the process of producing the extract, and economic burden, by cooking the organisms containing a large amount of water.
The present invention is designed to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a mulberry leaf powder which is mixed with mulberry leaf powder during the salting of the mulberry leaf to inhibit the salty taste and bitter taste of mackerel, And to provide a method for producing the mackerel.
In addition, the present invention provides a mulberry leaf powder which is easier, easier, and less time-consuming than conventional mulberry leaf extracts, and further enhances the effect of mulberry leaves by spreading mulberry leaf powder to increase surface tension. Containing mackerel and a method for producing the mackerel.
More specifically, one aspect of the present invention is a method for preparing a mackerel papaya containing mulberry leaf powder, comprising the steps of: preparing an immersion liquid by stirring salt and mulberry leaf powder in water; Immersing the mackerel in the immersion liquid at 0 ° C to 30 ° C for 5 minutes to 30 minutes; And removing the immersed mackerel from the immersion liquid to freeze and freeze it; The present invention also provides a method for producing a mackerel containing the mulberry leaf powder.
According to another aspect of the present invention, there is provided a method for manufacturing a mackerel mackerel containing mulberry leaf powder, further comprising the step of vacuum packing.
According to still another aspect of the present invention, there is provided a method for manufacturing a mackerel mackerel containing mulberry leaf powder, characterized in that the mackerel has a boll and then a boll.
According to still another aspect of the present invention, there is provided a method for producing mackerel mackerel containing mulberry leaf powder, wherein the salting solution has a salinity of 5% to 15%.
According to another embodiment of the present invention, there is provided a method for producing mackerel mackerel containing mulberry leaf powder, wherein the content of the mulberry leaf powder is 0.1 g to 5 g based on 1000 mL of the immersion liquid.
According to still another aspect of the present invention, there is provided a method for manufacturing a mackerel mackerel comprising the mulberry leaf powder having a particle size of 500 mesh to 1000 mesh.
According to another embodiment of the present invention, the mulberry leaf powder is at least one selected from the group consisting of mulberry leaves, cilantro leaves, ultra mulberry leaves, and blue mulberry leaves.
According to another embodiment of the present invention, there is provided a process for producing mackerel mackerel containing mulberry leaf powder, wherein the immersion step is performed at 0 캜 to 10 캜 for 5 minutes to 20 minutes.
According to another aspect of the present invention, there is provided a mackerel mackerel containing the mulberry leaf powder produced by the manufacturing method described herein.
The mulberry leaf powder is put into the mackerel at the time of salting the mackerel so that the mackerel does not have a bad taste and bitter taste and has a chewy taste.
Further, the present invention has the effect of simplifying and simplifying the method of manufacturing mackerel using conventional mulberry leaves, saving time and cost, and enhancing the effect of mulberry leaves by spreading mulberry leaf powder to increase surface tension.
According to the present invention, there is provided a method for preparing a mackerel powder containing mulberry leaf powder, comprising the steps of: preparing an immersion liquid by stirring salt and mulberry leaf powder in water; Immersing the mackerel in the immersion liquid at 0 ° C to 30 ° C for 5 minutes to 30 minutes; And removing the immersed mackerel from the immersion liquid to freeze and freeze it; And a control unit.
If the immersion step is less than 5 minutes, the mackerel powder or the salt of the mackerel does not sufficiently penetrate into the mackerel so that the mackerel tastes bad and the taste of the mackerel tends to be poor. The penetration may occur excessively, resulting in salty taste, and may be undesirable because of the fragrance of flavor or taste due to the strong mulberry leaf powder.
If the immersion step is less than 0 ° C, the immersion liquid will freeze and it is difficult to penetrate the immersion liquid into the mackerel. If it exceeds 20 ° C, the high temperature of the immersion liquid may lower the meatiness of the mackerel. It is not desirable to be a cause.
The freezing and freezing is a process of freezing at -35 ° C.
According to the present invention, it is possible to further include a step of vacuum packing the above-described method for manufacturing a mackerel.
In the present invention, the mackerel can be used, for example, after removing the bones and swinging the bones.
The salinity of the immersion liquid used in the present invention may be from 5% to 15%, and if the salinity is less than 5%, the salinity may be too low to cause bacterial propagation, , Excessive salinity may cause excessive dehydration, which may undesirably degrade the taste of the mackerel due to excessive condensation.
The content of the mulberry leaf powder used in the present invention may be 0.1 g to 5 g based on 1000 mL of the immersion liquid,
If the content of the powder is less than 0.1 g, the effect of reducing the inside of the mackerel fish is not sufficient. If the content of the powder is more than 5 g, the peculiar flavor of the mulberry leaves may be undesirably low.
The mulberry leaf powder used in the present invention may have a particle size of 500 mesh to 1000 mesh,
If the particle size of the mulberry leaf powder is less than 500 mesh, the surface tension of the mulberry leaf powder is too small, the effect is somewhat reduced, and the removal effect of the mulberry leaves is not preferable. If the mulberry leaf powder is more than 1000 mesh, It may be undesirable because the taste of the flavor is reduced.
The mulberry leaf powder used in the present invention may be at least one selected from the group consisting of drag mulberry leaves, cucumber leaves, ultra mulberry leaves, and blue mulberry leaves. Preferably, the mulberry leaves may be used.
In the preparation method of the mackerel powder containing mulberry leaf powder, the immersion step may be from 5 to 20 minutes at 0 캜 to 10 캜.
Another aspect of the present invention provides a mackerel mackerel containing the mulberry leaf powder produced by the manufacturing method described herein.
Hereinafter, the present invention will be described in more detail. Those skilled in the art will appreciate that various modifications, additions, and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.
[Example 1 and Comparative Examples 1 to 3]
[Example 1]
First, the frozen mackerel was thawed. The non-edible portion of the thawed mackerel was removed with a knife or scissors. The mackerel from which the non-edible portion was removed was washed three times with water having a temperature of 10 DEG C or less, and then the pail was removed and prepared. 125 g of the sun-salt and 1.5 g of the mulberry leaf powder were mixed with 1 L of water at 10 ° C or lower to prepare an immersion liquid. The prepared mackerel was immersed in the immersion liquid at 10 캜 for about 15 minutes. The immersed mackerel was taken out of the immersion liquid, laid on a prepared pan, rapidly frozen at -35 DEG C, and vacuum-packed to prepare a mackerel mackerel containing mulberry leaf powder.
[Comparative Example 1]
First, the mackerel was removed, the head was cut and washed, and then the mackerel was prepared. Then, the mulberry leaf which was dried with natural wind was immersed in 80% ethyl alcohol for 1 minute. The dried mulberry leaf was dipped in 30 g of seawater 20 L for about 4 hours and then filtered to cool the mulberry leaf extract. 400-500 g of a salt of the mulberry leaf was added to the mulberry leaf extract to adjust the salting degree to 5 to 6 degrees. Then, The prepared mackerel was immersed for about 7 minutes, and the mackerel pickled with mulberry leaf extract was naturally dried in the shade for 1 hour. After quick freezing using a rapid cooler, the mackerel jellyfish was prepared by vacuum packing.
[Comparative Example 2]
In Example 1, the mangrove salt containing mulberry leaf powder was prepared in the same manner as in Example 1, except that the amount of salt of the immersion liquid was changed from 250 g to 125 g.
[Comparative Example 3]
The procedure of Example 1 was changed from 20 ° C to 40 minutes instead of immersing at 10 ° C for about 15 minutes in the immersion step, followed by preparing the mackerel powder-containing mackerel mackerel.
[Experimental Example]
The mulberry leaf hatchlings prepared in Example 1 and Comparative Examples 1 to 3 were subjected to sensory evaluation in 20 panels of 40 to 50 years old age. The sensory evaluation was carried out on preference, taste, color and texture, and the results are shown in Table 1 below.
Sensory rating
1: Very bad.
2: It is bad.
3: It is normal.
4: Good
5: Very good
As shown in the above Table 1, the sensory test showed that the mild flavor of mulberry leaves and mackerel were mixed with each other and the smell was further removed as compared with Comparative Example 1, so that it was superior in flavor and taste. In the preference of taste, Example 1 showed less salty taste than Comparative Example 2 and showed excellent results in taste. Example 1 exhibited excellent results in a meaty texture of mackerel meat than that of Comparative Example 1 or Comparative Example 2. As a result, the degree of preference of Example 1 was higher than that of Comparative Examples 1 to 3 in the overall preference.
Claims (9)
Preparing an immersion liquid by stirring salt and mulberry leaf powder in water;
Immersing the mackerel in the immersion liquid at 0 ° C to 30 ° C for 5 minutes to 30 minutes; And
Removing the immersed mackerel from the immersion liquid and freezing and freezing it;
The present invention relates to a method for producing mackerel mackerel containing mulberry leaf powder,
The content of the mulberry leaf powder is 0.1 g to 5 g based on 1000 mL of the immersion liquid, the particle size of the mulberry leaf powder is in the range of 500 mesh to 1000 mesh,
Wherein the immersion liquid has a salinity of 5% to 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150080409A KR101791879B1 (en) | 2015-06-08 | 2015-06-08 | Method for manufacturing salted mackerel containing mulberry leaves powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150080409A KR101791879B1 (en) | 2015-06-08 | 2015-06-08 | Method for manufacturing salted mackerel containing mulberry leaves powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20160144096A KR20160144096A (en) | 2016-12-16 |
| KR101791879B1 true KR101791879B1 (en) | 2017-10-31 |
Family
ID=57735698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150080409A KR101791879B1 (en) | 2015-06-08 | 2015-06-08 | Method for manufacturing salted mackerel containing mulberry leaves powder |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101791879B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190128957A (en) | 2018-05-09 | 2019-11-19 | 박호근 | Method for producing fermented enzyme powder for preventing corruption of fish |
| KR102191033B1 (en) | 2020-06-19 | 2020-12-14 | 최혁수 | A manufacturing method for salting-down mackerels and salting-down mackerels having fish sauce manufacturing thereof |
| KR20230000358A (en) | 2021-06-24 | 2023-01-02 | 최혁수 | A manufacturing method for salting-down fishes and salting-down fishes having fish sauce manufacturing thereof |
-
2015
- 2015-06-08 KR KR1020150080409A patent/KR101791879B1/en active IP Right Grant
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190128957A (en) | 2018-05-09 | 2019-11-19 | 박호근 | Method for producing fermented enzyme powder for preventing corruption of fish |
| KR102191033B1 (en) | 2020-06-19 | 2020-12-14 | 최혁수 | A manufacturing method for salting-down mackerels and salting-down mackerels having fish sauce manufacturing thereof |
| KR20230000358A (en) | 2021-06-24 | 2023-01-02 | 최혁수 | A manufacturing method for salting-down fishes and salting-down fishes having fish sauce manufacturing thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20160144096A (en) | 2016-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100973678B1 (en) | Salted fish using deep sea water and making method those | |
| KR101791879B1 (en) | Method for manufacturing salted mackerel containing mulberry leaves powder | |
| KR101580501B1 (en) | Pollack absorbed the deep sea water, and its production method | |
| KR101134150B1 (en) | Method for manufacturing salted Brown croaker air bladder | |
| KR102151406B1 (en) | Making Method of Sea Squirt Skin Powder and the Powder made thereby | |
| KR100763626B1 (en) | Process for Salted-dried Corbina flavoring with Green Tea Extracts | |
| KR101868945B1 (en) | manufacturing method of salted mackerel having Allium hookeri | |
| KR101917302B1 (en) | Method for Manufacturing Dried Salmon Slice Using Salmon Caught in a River | |
| KR20140114180A (en) | processing | |
| KR20090098417A (en) | Manufacturing method of liver mackerel | |
| KR101763300B1 (en) | Method for manufacturing kwamegi and kwamegi by the mehtod | |
| KR101413235B1 (en) | Method for producing semi-dried fish improving fish quality and palatability and semi-dried fish produced by the same method | |
| KR101701357B1 (en) | Method for manufacturing slices of raw herring and slices of raw herring manufactured by the same | |
| KR100446122B1 (en) | The Process of Making Dried Slices of A Grey Mullet, and The Dried Slice of A Grey Mullet | |
| CN111296548B (en) | Fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating | |
| KR100760375B1 (en) | Manufacturing Method of a Mackerels flavored with Green Tea Extracts | |
| KR101579563B1 (en) | Using a method of producing high quality dried anchovies | |
| KR102633475B1 (en) | Method for producing salted fish using onion and jade | |
| KR101123578B1 (en) | Manufacturing method of salted fish | |
| KR101940695B1 (en) | Composition for Removing the Smell of Fish Using Peanut Sprouts | |
| JP4247136B2 (en) | How to maintain freshness of seaweed | |
| KR102334858B1 (en) | Half-dried fish with extended stroage days and manufacturing method thereof | |
| KR102268577B1 (en) | Sea squirt salted sea food using chinese peper and manufacturing method thereof | |
| KR20230160444A (en) | Method for removing fishy smell of pollack using green tea powder and pollack prepared by thereof | |
| KR101823460B1 (en) | Manufacturing method of Semi Dried Black Rockfish using Lentinus edodes Powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |