KR101886676B1 - Giblet breeding method - Google Patents

Abstract

The present invention relates to a method for aging slices of raw fish, and more specifically, to a method for aging slices of raw fish, which removes a fishy peculiar smell of the slices of raw fish, enhances the meat quality, and increases the taste and flavor of the slices of raw fish, thereby enhancing the preference of a consumer. The method for aging the slices of raw fish comprises the following steps: sorting fish to be used as the slices of raw fish and releasing stress of the fish; peeling the fish and separating the flesh of the fish; applying a Flammulina velutipes juice to the flesh of the fish; and aging the flesh coated with the Flammulina velutipes juice by vacuum packing, wherein the Flammulina velutipes juice is prepared by mixing 40 to 50 parts by weight of Flammulina velutipes, 25 to 35 parts by weight of kiwi, and 5 to 10 parts by weight of Laurus nobilis leaves, washed respectively, with respect to 2000 parts by weight of water, followed by pulverization and stirring.

Description

Giblet breeding method {

More particularly, the present invention relates to a method of aging a sashimi which removes the fishy peculiar smell of fish, enhances the meat quality, increases the richness and flavor, and increases the preference of consumers.

Sashimi is a kind of Japanese food that is prepared by cutting the raw fish and cutting it into soy sauce with wasabi. I used a lot of white fish for my sake, but now I have tuna ㅇ bonito. I also use red fish such as tuna. There are many types of fish to eat in the circuit, and there have been a lot of fishes, fish, flounder, flounder, defense, and sea bream from the old days. Samchi, tuna, bonito, japonica, eel etc.

Since ancient times, Korea has been surrounded by the sea on three sides and has developed a dish using sea fish, and it is also the largest consumption of fish. And, in Korea, I enjoyed a live fish meal made from fish caught in the sea. In recent years, aging fish has grown in popularity as a result of aging and aging fish

On the other hand, in the specific aging method, even if the same fish is aged, the state of the fish, the degree of removing the smell, and the degree of color change are all changed according to the detailed method. Therefore, there is a demand for development of an aging method which can remove the odor while satisfying the state of fish and prevent the color change.

Korean Patent Publication No. 10-1086289

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a sashimi aging method which removes the fishy flesh, extracts a richness component, and softens the meat.

These and other objects and advantages of the present invention will become apparent from the following description of a preferred embodiment.

A step of sorting the fish to be used in the circuit and releasing the stress of the fish; Peeling and flesh of the fish; And applying topical mushroom juice to the flesh of the fish.

The top mushroom juice is prepared by mixing 40 to 50 parts by weight of washed mushrooms, 25 to 35 parts by weight of kiwi, and 5 to 10 parts by weight of laurel leaves, respectively, with respect to 2000 parts by weight of water, followed by pulverization and stirring, , Cacao nips, aronia and maca, wherein the cacao nibs include 5 to 10 parts by weight with respect to 2000 parts by weight of water, the aronia comprises 10 to 20 parts by weight with respect to 2000 parts by weight of water, The maca contains 10-20 parts by weight based on 2000 parts by weight of water.

According to the present invention, it is possible to remove the fishy flesh, to bring out a rich taste component, and to soften the meat quality.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

1 is a flow chart schematically illustrating a method of aging a sashimi according to an embodiment of the present invention.
FIG. 2 is a photograph showing application of the mushroom juice according to one embodiment.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. It will be apparent to those skilled in the art that these embodiments are provided by way of illustration only for the purpose of more particularly illustrating the present invention and that the scope of the present invention is not limited by these embodiments .

Also, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains and, where contradictory, Will be given priority.

In order to clearly illustrate the claimed invention, parts not related to the description are omitted, and like reference numerals are used for like parts throughout the specification. And, when a section is referred to as "including " an element, it does not exclude other elements unless specifically stated to the contrary. In addition, "part" described in the specification means one unit or block performing a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of explanation, the identification code does not describe the order of each step, and each step does not explicitly list a specific order in the context May be performed differently from the above-described sequence. 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.

1 is a schematic view illustrating a method of aging a sashimi according to an embodiment of the present invention. Referring to FIG. 1, there is provided a method for detecting a fish to be used in a circuit, comprising: a step of selecting a fish to be used in a circuit; Peeling and flesh of the fish; Applying topical mushroom juice to the flesh of the fish; The mushroom juice comprises 40 to 50 parts by weight of washed mushrooms, 25 to 35 parts by weight of kiwi, and 20 to 35 parts by weight of mushroom, And 5 to 10 parts by weight of a laurel leaf are mixed and then pulverized and stirred.

The present invention has the effect of softening the meat quality of the fish and removing the fishy smell through the aging process of the fish to improve the taste and flavor, and to prevent discoloration.

The first step of selecting the fish to be used for the circuit and releasing the stress of the fish is to restore the condition of the fish and make the meat of the fish chewy. The fish are distributed to the final consumer through a plurality of distribution processes. During the distribution process, the fish are stored in the water tank and subjected to extreme stress. Especially, when the fish is transported to the transportation car for a long time, the condition of the fish is deteriorated and the elasticity of fish meat quality is lowered accordingly. Therefore, the fish that have been transported for a long time are not immediately supplied to the consumer, but are subjected to a freezing step in the water tank for 1 to 2 days. That is, the fish to be used in the circuit is selected, and the selected fish is stored in the water tank for 1 to 2 days. Fish adapt to the unfamiliar water tank environment and regain its elasticity.

The step of peeling and fleshing the fish is a step of pretreating the fish subjected to the homing step. Peel off the fish, cut off the non-edible parts such as the internal organs and bones, cut off the edible part of the flesh.

FIG. 2 is a photograph showing application of the mushroom juice according to one embodiment.

The step of applying the top mushroom juice to the flesh of the fish is a preparation step for aging the fish, and the top mushroom juice is sprayed uniformly on the surface of the flesh of the fish to be sprayed. It is also good to use a knife on the surface of the flesh of the fish to make it fit well on the flesh surface of the fish. The top mushroom juice can be prepared using a blender after mixing water, top mushroom, kiwi and laurel leaves.

The top mushroom juice is prepared by mixing 40 to 50 parts by weight of washed mushroom, 25 to 35 parts by weight of kiwi, and 5 to 10 parts by weight of laurel leaf, respectively, with respect to 2000 parts by weight of water, followed by pulverization and stirring. Specifically, top mushrooms, kiwi and laurel leaves are washed with lukewarm water at 36 to 42 ° C for 9 to 14 minutes in the same manner as fish, and then pulverized with a blender with water. When the temperature of the water to be cleaned is less than 48 ° C, the microbes and microorganisms reproduce well and the sterilizing effect decreases. When the temperature exceeds 52 ° C, the sterilizing effect may be slightly improved, but the protein content in the mushrooms, kiwi and laurel leaves There is a possibility that the back is destroyed.

Each component of the mushroom juice will be described in more detail. Topium mushroom is rich in dietary fiber, especially because it has a higher amount of vitamin C than other mushrooms, which helps in antioxidant and anti-inflammation. Kiwi contains a protein digesting enzyme called actinidin which not only softens fish but also adds a unique scent of kiwi. Laurel leaves can catch fish-specific fishy smell. Preferably, the top mushroom juice is pulverized and stirred after mixing about 40 to 50 parts by weight of the top mushroom washed, about 25 to about 35 parts by weight of kiwi, and about 5 to about 10 parts by weight of the laurel leaf, respectively, for 2000 parts by weight of water. When each constituent is relatively small, it is difficult to manifest the effect of each constituent, and when it is relatively large, it is uneconomical. In particular, in the case of kiwi, if the above range is exceeded, there is a concern that the meat quality of the fish becomes too soft and the texture may deteriorate.

In addition, the top mushroom juice may further include at least one of cacao nips, aronia and maca to further improve the texture, flavor and the like of the fish. They can be mixed together with top mushrooms to be crushed.

Cacao nibs is a raw material for chocolate, helps to prevent aging, strengthens immunity, and relieves fatigue. In particular, when a fish with a lot of fat is ingested, neutral fat may accumulate, and cacao nibs can exert an excellent effect in preventing it. The cacao nibs are preferably contained in an amount of 5 to 10 parts by weight based on 2000 parts by weight of water. When the cocoa nibs is less than 5 parts by weight, it is difficult to exhibit the effect of cacao nibs. When the cacao nibs is more than 10 parts by weight, caffeine components are increased, which may cause an awakening effect.

Aronia is a fruit of deciduous shrub of Rosaceae originating from North America. It is called black chokeberry. It helps to improve blood circulation, prevent diabetes, treats diabetes, has antimicrobial effect, and has excellent antioxidant effect. The addition of Aronia to the mushroom juice can not only enhance the antioxidant effect but also effectively remove fish-specific fishy smell. It is preferable that the aronia is contained in an amount of 10 to 20 parts by weight based on 2000 parts by weight of water. When the amount of aronia is less than 10 parts by weight, it is difficult to exhibit the effect of aronia. When it exceeds 20 parts by weight, there is no particular adverse effect, but it is uneconomical.

Maca is a cruciferous plant that grows mainly in the South American Peruvian Andes Mountains. It contains minerals, alkaloids, and essential amino acids to improve the digestive function and improve reproductive function. The addition of maca to the mushroom juice may also have the effect of softening the meat quality of the fish. The maca is preferably contained in an amount of 10 to 20 parts by weight based on 2000 parts by weight of water. When the maca is less than 10 parts by weight, it is difficult to exhibit the effect of maca, and when it exceeds 20 parts by weight, the hormone secretion may be unbalanced.

The step of vacuum-packing the fungus mushroom juice-coated flesh and vacuuming the fish coated with the fungus juice mushroom juice is stored in a refrigerator or a freezer, and the juice of the mushroom fungus penetrates into the fish, It is a process to improve flavor. The aging step is a step of aging at 1 to 2 ° C for 70 to 72 hours; B for aging at 0 to -1 DEG C for 48 to 50 hours; And aging at 2 to 3 DEG C for 24 to 25 hours. At this time, it is preferable that the aging temperature is less than 1 ° C or does not exceed 4 ° C. If it exceeds 4 캜, fish may be discolored, mucus may be formed, and if it is below -1 캜, it may fall below the freezing point of the fish, and meat quality may be damaged. a case where a step is carried out at 2 ° C for 3 days (72 hours), step b is carried out for 2 days (48 hours) at minus 1 ° C, and step c is carried out at 3 ° C for 1 day (24 hours) On the 1st day, a stage, the mushroom juice penetrates into the fish, and on the 2nd and 3rd day, the fish is softened by the infiltrated mushroom juice (aging). At stage b, 4th to 5th day, the juice is kept in the fish. Particularly, it is important to maintain the temperature at -1 to 0 ° C. At this time, maintaining the temperature at -1 to 0 ° C. can suppress the growth of the spoilage bacteria, improve the storage stability of the fish, In order to avoid cell activity, amino acids and sugars can be increased. On the 6th day of stage c, the fish can be loosened smoothly and the flavor can be maximized.

In one embodiment, the present invention provides an additional step between peeling the flesh and flesh of the fish and applying the top mushroom juice to remove the fishy flesh and improve meat quality, taste and flavor .

The method may further include immersing the fish in the ice water for about 10 seconds after peeling and fleshing the fish. This is to maintain the elasticity of the fish. Next, it may further comprise a pre-aging step in which the milk mixed with the roundworm powder is applied to fish, packed in a vacuum, and stored at 2-3 DEG C for 5-6 hours. Ronglle is a perennial plant with a monocotyledonous plant lily lily. It is used to treat young leaves and rootstocks. In one room, rootstocks are used to treat diarrhea, diabetes, and heart failure. Wonglle has anti-aging effect by wiping and removing active oxygen of the body, preventing aging, and making the skin shiny and firm. In addition, it has the effect of lowering blood sugar and controlling insulin, so it is said that it is good for diabetes when taken for a long time. It also reduces blood pressure, helps to restore fatigue and improve blood circulation. It is preferable that the roots are roasted slightly and then powdered and added in an amount of 40 to 50 parts by weight based on 2000 parts by weight of milk. The pre-ripening stage softens the meat quality of the fish, and can remove some of the fish-specific fish smell.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples. However, this embodiment is intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[Manufacturing Example]

2000 parts by weight of water, 45 parts by weight of top mushroom washed with water at 50 DEG C, 30 parts by weight of kiwi, and 5 parts by weight of laurel leaf were pulverized to prepare a top mushroom juice.

10 parts by weight of cacao nips, 15 parts by weight of Aronia and 15 parts by weight of maca were further mixed and pulverized to prepare a top mushroom juice.

[Example 1]

The flesh of the fish was fired, a sheath was formed on the flesh surface, the top mushroom juice of Preparation Example 1 was applied, vacuum-packed and aged for 6 days. 1 ~ 3 days were aged at 2 ℃, 4 ~ 5 days were aged at -1 ℃ and 6 days were aged at 3 ℃. This was set as Example 1.

[Example 2]

The fish was fried and immersed in ice water for about 10 seconds on the flesh surface. Then, a sheath was made on the surface, and milk mixed with round gravel (2000 parts by weight of milk and 50 parts by weight of roundworm powder) was applied to fish, followed by vacuum packing and aging at 2 캜 for 6 hours. Then, the top mushroom juice of Preparation Example 2 was applied, vacuum-packed and aged for 6 days. 1 ~ 3 days were aged at 2 ℃, 4 ~ 5 days were aged at -1 ℃ and 6 days were aged at 3 ℃. This was set as Example 2.

[Comparative Example]

The flesh of the fish was removed, the water was removed, vacuum packed and aged at 5 ° C for 6 days, and this was compared.

[Experimental Example: Sensory Test]

After baking the above-mentioned Examples 1 and 2 and Comparative Example, 50 persons (total 300 persons) from 20 to 60 years old were tasted to evaluate the overall taste, smell and meat quality, Respectively. 10 points, and it is shown that the closer to 10 points, the more people prefer.

[Table 1]

Basically, as shown in Table 1, the subjects preferred fish. However, it was evaluated that they could feel that they were different in taste, smell, and meat quality by the tasting together. In case of Example 2, they were most favorably evaluated in the 50 to 60 age group. It was confirmed that the taste and flavor of fish can be improved by applying the mushroom juice and changing the temperature.

It is to be understood that the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the invention.

Claims (2)

A step of sorting the fish to be used in the circuit and releasing the stress of the fish;
Peeling and flesh of the fish; And
Applying topical mushroom juice to the flesh of the fish;
Wherein the first, second,
The top mushroom juice
40 to 50 parts by weight of washed top mushroom, 25 to 35 parts by weight of kiwi and 5 to 10 parts by weight of laurel leaf were mixed with 2000 parts by weight of water,
The top mushroom juice,
Cocoa nips, aronia and maca,
The cacao nibs include 5 to 10 parts by weight based on 2000 parts by weight of water,
The above-mentioned Aronia is contained in an amount of 10 to 20 parts by weight based on 2000 parts by weight of water,
Wherein the maca comprises 10-20 parts by weight based on 2000 parts by weight of water.





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