KR101908361B1 - Method for preparing Salted Seafood - Google Patents

Abstract

The method comprises the steps of: (a) cutting the octopus hair to remove the organs and washing with flour and salt; and (b) (C) cutting the salted octopus; (d) preparing a sauce by mixing gut, wasabi, and mustard; (e) mixing the sauce with the cut octopus Temperature aging for 1 to 10 days in a low-temperature aging chamber at 0 to 15 占 폚.
According to the present invention, by producing the octopus salted fish using the wasabi and the shovel, it is possible not only to remove the salty fish from the octopus, but also to add nutritional elements to the octopus salted salted fish to enhance the nutritional value of the octopus salted salted fish, It has the effect of preventing food poisoning.
In addition, the inclusion of wasabi and gadu has the effect of further improving the sensuality of the octopus.

Description

TECHNICAL FIELD The present invention relates to a method for preparing salted seafood using wasabi and gad,

The present invention relates to a method for preparing a fermented fish using a wasabi and a shrimp, and more particularly, to a method for producing a fermented shrimp using a wasabi and a shrimp having no fishy flavor and excellent sensory characteristics.

It is a traditional fermented fishery product of Korea which is produced by decomposing spoilage by adding salted salt to seafood and decomposing it by enzymatic action of autolytic enzyme or microorganism. It is simple to manufacture and requires no special manufacturing equipment After storage, the product has a unique flavor, and it has been widely used as seasoning ingredients for kimchi since the past to today

Among these salted seafoods, the salted seafood used as a side dish was mostly based on red pepper powder, and the flavor and flavor thereof was limited, so that it was not able to satisfy the needs of various consumers. In addition, there was a disadvantage in that the preference degree was not good due to fish smell and smell unique to salted fish.

In recent years, as the consumption of health-oriented foods has increased, the fermented product has been widely used in the form of seasoned salted fish which has a much lower salt content. However, such salted salted salted fish is the most problematic One is shortening the storage stability of the fermented fish. Therefore, there have been many studies to extend the shelf life of low salt salted pickled fishes. However, there is no clear solution yet.

Korean Patent Laid-Open Publication No. 10-2012-0001129 has been published as a prior art of this salted fish, and it has been proposed that salting octopus with deep sea water to improve storability and reduce salinity. However, there was a limit to improve the storage stability of low - salted octopus and salted fish with only salt of deep sea water, and the taste was not improved.

KR 10-2012-0001129 A

Accordingly, an object of the present invention is to provide a salted pickled earthenware which is unique to salted seafood, has no smell, and is rich in flavor, by producing salted salted fish using wasabi and god.

Another object of the present invention is to improve the shelf-life and the nutritional value of the fermented seafood even though the fermented seafood is produced at low salinity.

According to another aspect of the present invention, there is provided a method of manufacturing a fermented fish meal using a wasabi and a mustard, comprising the steps of: (a) cleaning and washing seafood; (b) salting the washed seafood; (D) mixing said sauce with said salted seafood and low temperature aging for 5 to 10 days in a low temperature aging chamber at 5 to 15 < 0 >C; .

The step of salting in step (b) is characterized in that salt is added to the washed seafood at a weight ratio of 1: 0.05 to 0.15 and salted for 1 to 60 hours in a low temperature aging room at 0 to 20 ° C.

Wherein the step (d) comprises mixing the salted seafood and the sauce at a ratio of 1: 0.5 to 1: 1, mixing the salted seafood and the sauce at a ratio of 1: 0.5 to 1: 1 .

In the step (a), the seafood is octopus, the head of the octopus is cut to remove the organs, washed, and then washed again with flour and salt, and the step (c) , Pre-dried dry powder, and kimchi lactic acid bacteria are further mixed.

And the fermented fish is produced through the above-described method.

The fermented salted fish according to the present invention is advantageous in that there is no fishy odor, odor, flavor and high nutritional value unique to salted fish. In addition, it has good storage stability even though it is low salt salted fish.

1 is a view showing a process for manufacturing a fermented fish meal using a wasabi and a mustard according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Conventionally, there has been a disadvantage in that the salted fish paste has a fishy smell unique to salted fish and is not good in preference, and the salinity is high, thereby harming the health of the consumed person.

Therefore, the disadvantages of the conventional salted salted fish are eliminated by using the wasabi and salted fish of the present invention.

The method of manufacturing a salted fish product of the present invention comprises the steps of: (a) preparing and washing seafood; (b) salting the washed seafood; (c) preparing a sauce by mixing fresh fish, And (d) mixing the sauteed seafood with the sauce, followed by low-temperature aging for 5 to 10 days in a low-temperature aging chamber at 5 to 15 ° C.

Hereinafter, a method for manufacturing a fermented fish meal using the wasabi and mustard according to the present invention will be described step by step with reference to FIG.

(a) Care and cleaning of seafood.

First, prepare the seafood, which is the main ingredient of the salted fish, and treat and clean it.

The type of seafood is not limited as long as it has been conventionally used as the main material of the salted fish, and most preferably, octopus is used in the present invention.

This is because octopus is abundant in protein, low in cholesterol, low in fat, and rich in amino acids, minerals, EPA and DHA, including taurine, but it is difficult to use it as a bottom dish other than salted fish.

For the treatment of the octopus, cut off the head, remove the viscera, and clean it thoroughly. Then, 10 to 20 parts by weight of wheat flour is added to 100 parts by weight of the prepared octopus, rinsed and rinsed, and then 10 to 20 parts by weight of salt are added thereto, followed by rubbing and rinsing. Finally, wash thoroughly with water and remove water to prepare. The reason for washing the octopus with flour is to remove mucus from the octopus to catch primary fishy smell. The reason for washing with salt is to remove foreign substances from the octopus footstep.

(b) salting the washed seafood.

Next, the washed seafood is salted with salt. Preferably, the salt is added to the seafood at a weight ratio of 1: 0.05 to 0.15, and the salt is salted for 1 to 60 hours in a low-temperature aging chamber at 0 to 20 占 폚. At this time, the present invention is characterized by salting with a relatively low salinity. However, salting with salting may cause harm to health, and its flavor is not good. If the salting time is less than one hour, salting can not be properly performed and the saltiness may not be imparted to the salted or the fish may be caused, and there is a problem in storage stability, which may cause corruption. This is because the salty taste of the salted fish is deteriorated due to the high salinity and the bad influence on the health due to the high salt intake.

In addition, it is preferable to use a salt of the sun as the salt, because the mineral component of the sun salt can be imparted to the octopus.

In addition, the salted seafood may be washed and used after the salting, or may be used by removing only the distilled water, if necessary. Then, the salted seafood is cut to a predetermined size, for example, octopus is cut to a length of about 3 to 6 cm and prepared.

(c) freshly, Wasabi  And mustard to prepare a sauce.

On the other hand, a seasoning sauce is prepared separately from the seafood preparation.

In the present invention, it is characterized in that the sauce, wasabi, and mustard are used as the sauce. However, the sauce of the red pepper base differs from the sauce of the red pepper base in a distinctive manner, so that a salted pickled fish can be produced. In addition, the unique flavor and antioxidant activity of fresh mustard, wasabi, and mustard have the advantage of eliminating fish odor and fishy smell unique to salted fish and enhancing storage stability.

Namely, the gut contains vitamins A and C, folic acid, minerals and carotenoid which are antioxidant substances in large quantities, thereby giving nutritional value to the salted fish and improving the storage stability. The wasabi and mustard have a unique flavor , It improves the flavor of the salted fish and serves to remove fishy smell and odor.

In the present invention, it is preferable that the ghaves, wasabi, and mustard be mixed at a weight ratio of 1: 0.1 to 1: 0.1 to 1, considering the overall flavor, storage stability and the like. The shampoo is cut into a length of about 1 to 6 cm. The shampoo is used as a wasabi, and a commercially available wasabi powder, that is, a product obtained by drying and pulverizing the roots, may be used, or the unprocessed raw wasabi may be pulverized , Mustard can also be used on any commercial mustard.

(d) Salted  Mixing the sauce with seafood, and matureing at low temperature for 5 to 10 days at a low temperature aging room at 5 to 15 ° C.

The seafood prepared in the step (b) and the sauce prepared in the step (c) are mixed. At this time, the ratio is preferably 1: 0.5 ~ 1 weight ratio. If the amount of the source is small, the flavor is not good and the fishy fish can not be removed. If the amount is excessive, the overall palatability of the salted fish can be lowered.

If the aging temperature is too low, the fermented seafood can not be fully fermented and aged, and if it is heated to a high temperature, there is a fear of corruption. Is too short, sufficient fermentation can not be achieved. If it is too long, the productivity is lowered and the storage period is shortened.

The fermented fish paste of the present invention produced as described above has a different structure from that of the conventional fish paste, so that it has a novel flavor, has no fishy odor and unique odor, and has improved shelf life.

Meanwhile, in the present invention, one or more of the fresh extract, freshly-dried powder, first-time extract, first-time dried powder, and kimchi lactic acid bacteria may be further mixed at the time of manufacturing the sauce, that is, at step (c).

The ginseng extract has an effect of improving the nutrition of the fermented seafood while improving the salinity of the fermented seafood, improving the flavor, and improving the shelf life by the antioxidant activity. The freshly extracted liquid may be a hot water extract obtained by heating water at a temperature of 60 to 100 ° C for 5 to 10 hours by adding water to the extract at a ratio of 1:10 to 20, Do not.

It is preferable that the freshly extracted liquid is mixed in an amount of 1 to 5 parts by weight with respect to 100 parts by weight of the sauce which is to be served as the fresh mustard, wasabi and mustard. When the freshly extracted liquid is less than 1 part by weight, The flavor of the gut becomes stronger and the flavor of the salted gutal becomes rather bad.

The freshly-dried powder is dried by freeze-drying or hot-air drying and pulverized to about 100 to 200 mesh. The freshly-dried powder lowers the salinity and provides antioxidative properties to improve storage stability It is. These freshly-dried powders can also be mixed in an amount of 1 to 5 parts by weight based on 100 parts by weight of sauces made of mustard, wasabi and mustard.

The above-mentioned first-time extract has a high content of iron, vitamin A, B compound, phosphatidylcholine, and phosphatidylserine, thereby improving the nutrition of the salted fish. In addition, it contains a large amount of D-galactose, D-mannose, D-arabinose and D-glucoside, which are major components exhibiting cell death-suppressing activity,

The amount of the extract of the present invention may be in the range of 1 to 5 parts by weight with respect to 100 parts by weight of the safflower, wasabi and mustard sauce. If the content is too small, the effect of shelf stability is insignificant. This is because the whole flavor of the salted fish is rather bad. In this case, the same extract as the freshly extracted extract is prepared by first adding water at a weight ratio of 1:10 to 20, heating the mixture at a temperature of 60 to 100 ° C for 5 to 10 hours, and then filtering the mixture. It is of course also possible to use by filtration if necessary.

Also, the pre-dried powder is also dried by freeze-drying or hot-air drying method, and is pulverized to about 100 to 200 mesh. Thus, it is possible to lower salinity and improve shelf life through the pre-dried powder. This first-time dry powder can also be mixed in the range of 1 to 5 parts by weight based on 100 parts by weight of the sauce which is freshly made, wasabi and mustard.

Further, when the Kimchi lactic acid bacteria are added, fermentation can be facilitated to produce an abundant fermented product. In addition, kimchi lactic acid bacteria can prevent corruption of the fermented seafood and improve storage stability. The Kimchi lactic acid bacteria use a complex strain such as Lactobacillus plantarum, Leuconostoc kimchii, Leuconostocccitreum, Leuconostoc mesenteroides, It is preferable to use at least two complex strains selected from the group consisting of Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis, , Fermentation products beneficial to the body are produced not only by using a complex lactic acid bacterium but by fermenting with a single lactic acid bacterium, and because the fermentation mechanisms of the multiple lactic acid bacteria are different from each other, they can complement each other to produce a rich fermented product to be.

Preferably, the Kimchi lactic acid bacteria are mixed in an amount of 0.1 to 3 parts by weight based on 100 parts by weight of the sauce, the wasabi and the mustard sauce.

Therefore, the method of manufacturing the fermented fish using the wasabi and the god according to the present invention can remove the fishy flesh of the fermented fishes, increase the nutritional value of the fermented fishes by adding insufficient nutrients to the fermented fishes, Even if it is lowered, the shelf life can be prolonged.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

First, the inside of the octopus was removed and washed at least once. 100g of flour was added to 1kg of washed octopus, rinsed, washed with water, 100g of salted salted salt was added, rubbed, and rinsed with water.

Then, 100 g of the salted salted salmon is put into 1 kg of the washed octopus as described above, and the salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted. It was washed gently with water and water was removed from the octopus. And these octopuses were cut into 4cm size.

Next, 300 g fresh water was washed and cut into 4 cm, sauce was prepared by mixing 150 g of wasabi and 150 g of mustard.

1kg of prepared octopus and 600g of sauces were mixed and aged in a low - temperature aging chamber at 13 ℃ for 7 days to prepare octopus.

(Example 2)

The same procedure as in Example 1 was carried out except that 20 g of freshly squeezed extract was added to the sauce.

 The freshly extracted extract was prepared by mixing gods and water at a weight ratio of 1:10, heating at 100 ° C for 5 hours, and filtering.

(Example 3)

The same procedure as in Example 1 was carried out except that 20 g of freshly dried powder was further mixed into the above-mentioned sauce.

The freshly dried powder was lyophilized and pulverized into 100 to 200 mesh.

(Example 4)

The same procedure as in Example 1 was carried out except that 10 g of Kimchi lactic acid bacteria was further added to the sauce. Lactobacillus plantarum and Leuconostoc kimchii were used as the kimchi lactic acid bacteria.

(Comparative Example 1)

The sauce was prepared in the same manner as in Example 1 except that 150 g of red pepper powder, 150 g of minced garlic, 10 g of minced ginger, 150 g of unripe ginger, 70 g of glutinous rice paste, 40 g of red pepper, 15 g of sesame oil and 15 g of sesame were mixed.

(Test Example 1)

The sensory evaluations of Examples and Comparative Example 1 were carried out. The sensory evaluation was conducted by a panel consisting of 20 adult males and females, and a 9 point scoring method (9: very good, 7: good, 5: fair, 3: poor, 1: very good, Poor), and the results are shown in Table 1.

Results of Test Example 1 1 division Hot Bad taste incense Texture Overall likelihood Example 1 8.0 8.3 8.2 8.7 8.3 Example 2 8.5 8.5 8.5 8.5 8.5 Example 3 8.4 8.6 8.5 8.4 8.6 Example 4 8.4 8.5 8.4 8.4 8.5 Comparative Example 1 7.2 5.1 4.2 5.2 5.5

As shown in Table 1, all of Examples 1 to 4 were evaluated as having a high pungency, a bad taste, an incense, a texture, and an overall acceptability. On the other hand, Comparative Example 1 was evaluated to be slightly lower than those of Examples in terms of pungent taste, odor, flavor, texture, and preference, and it was confirmed that octopus fermented with wasabi and gad was superior to conventional octopus fermented fish there was.

(Test Example 2)

The storage stability evaluation of the examples and comparative examples was carried out. The seaweed fermented seafoods of Examples 1 to 4 and Comparative Example 1 were placed in a high temperature and high humidity environment, and the occurrence of corruption was visually observed and smelled, and the date when corruption was first observed is shown in Table 2 below.

The results of Test Example 2 Example 1 Example 2 Example 1 Example 1 Comparative Example 1 Occurrence date 12 15 16 16 5

As can be seen from the above Table 2, it was confirmed that the octopus and salted pickles using the wasabi and mustard of Examples 1 to 4 were delayed in corruption for 7 days or more as compared with Comparative Examples 1 and 2.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the present invention.

Claims (5)

(a) cleaning and cleaning seafood;
(b) adding salt to the washed seafood at a weight ratio of 1: 0.05 to 0.15, and salting for 1 to 60 hours in a low-temperature aging chamber at 0 to 20 ° C;
(c) preparing a sauce by mixing fresh mustard, mustard and mustard,
(d) mixing the sauteed seafood with the sauce at a weight ratio of 1: 0.5 to 1, followed by low-temperature aging for 5 to 10 days in a low-temperature aging chamber at 5 to 15 ° C,
The step (c) comprises mixing the beans, the wasabi and the mustard at a weight ratio of 1: 0.1-1: 0.1-1,
In the step (a), the seafood is octopus, the head of the octopus is cut off, the stomach is removed, the stomach is washed, the stomach is washed with flour and salt,
Wherein the step (c) further comprises mixing at least one of a fresh extract, a freshly dried powder, a first-time extract, a first-time dried powder, and a kimchi lactic acid bacterium.
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