KR101996792B1 - Manufacturing method of Sliced Raw Cutlassfish and Sliced Raw Cutlassfish by the method - Google Patents

Abstract

The present invention relates to a method of preparing sliced raw cutlassfish and sliced raw cutlassfish prepared by the same. More specifically, the method of preparing sliced raw cutlassfish comprises the steps of: freezing a raw cutlassfish in ice water; filleting the frozen raw cutlassfish; washing a fillet of the raw cutlassfish with water; immersing the washed fillet in water having a temperature of 0-2°C for 5-15 minutes; taking out the immersed fillet from the water and removing moisture from the fillet; firstly aging the fillet, from which moisture is removed, at a temperature of 1.5-5°C for 15-25 hours; slicing the fillet that is firstly aged; and placing the sliced fillets on a towel, covering the sliced fillets with another towel, and secondarily aging the sliced fillets at a temperature of -1.8-1.5°C for 15-25 hours. According to the present invention, it is possible to provide the sliced raw cutlassfish which exhibits excellent taste, texture, and freshness, from which bad fish smell is not generated, and has improved preservability. Moreover, it is possible to increase usability of the cutlassfish, and subsequently, to secure an added value of the same, thereby inducing an increase in incomes of people in the fishery industry.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a garlic clot, and a method for producing the same,

More particularly, the present invention relates to a method for producing a gargoyle by a method of manufacturing a gargle and a method for producing the gargle with excellent taste, texture and texture by firstly and secondly aging the gargle at a different temperature after pretreatment ≪ / RTI >

In general, fish are easily corrupted by the invasion of germs, and eating corn or other foods using corroded fish as a material increases the likelihood of food poisoning.

In addition, the fish contains a component called trimethylamine, which is a good taste ingredient. When a fish is caught by fish and leaves the water, trimethylamine oxide turns into a nitrogen compound called trimethalamine, It gets worse and worse.

Therefore, it is very important to maintain the freshness of the sashimi that eat raw fish. For this reason, the majority of people who enjoy sashimi prefer to eat live fish on the fly.

In Korea, people tend to prefer white sashimi, which is generally tough and chewy, with a high meat quality such as crab, sea bass, sea bream, and urek, but recently tuna, defense, salmon Sashimi which is good for enjoying the taste of the ingredients itself is getting more popular than the texture of soft and crunchy.

According to this tendency, white fish also undergo aging process in order to improve the taste of sashimi.

The reason for aging the sashimi is usually to improve the taste and texture of chewing, and the most common method for aging sashimi is cold storage.

Therefore, in a restaurant selling sashimi such as a sushi bar or a Japanese style house, it is usually used in a general refrigerator to mature the sushi season, and when the sushi is ordered, the sushi is taken out from the refrigerator and then sliced and delivered to the customer.

However, since the conventional aging of the sashimi is made by simply frying the fish from the fish and wrapping it in a wet towel as a sashimi, and using the refrigeration function of the general refrigerator for simple aging, the texture and taste of the sashimi Which can not be differentiated from the texture and taste of the existing live fish, and as a result, they could not provide sufficient satisfaction to consumers who are looking for aged sashimi. In addition, the moisture is transferred from the towel to the flock, and the flickering is reduced by moisture transferred to the flock at the time of chilling and aging, and the texture and the richness are reduced.

Particularly, in the case of garlic, the consumption of food is not promoted due to the drawbacks such as the increase in texture and taste, and the increase in fishy smell through simple fermentation.

As a prior art, Korean Patent Laid-Open Publication No. 10-2017-0080008 proposes a method in which rice straw is put into a refrigeration space and then the raw sashes are aged together with the rice straw.

Korean Patent Laid-Open No. 10-2010-0019239 discloses a method in which fish is first washed with ozone water, secondly washed with water passing through a tube filled with ore, and then coated with an aqueous solution of chitosan to provide fish Lt; / RTI >

Korean Patent Laid-Open No. 10-2018-0000983 proposes a method in which a net spray is subjected to a low-temperature dry-type aging and then the dried flesh of the surface is removed.

 However, all of the above-mentioned documents are methods of aging regardless of fish species, and when applied to a hairtail, the improvement in texture and taste is limited, and in the case of dry aging, the amount of meeting that can be finally provided is reduced there was.

KR 10-2017-0080008 A KR 10-2010-0019239 A KR 10-2018-0000983 A

Accordingly, an object of the present invention is to provide a method for preparing a garcopoeum having improved leading, taste, and texture by first and second ripening at a different temperature after pretreatment of a hairtail.

It is another object of the present invention to provide a method for preparing a garlic sauce which prevents moisture transfer in a sour soup, thereby preventing a food texture and a reduced taste.

According to another aspect of the present invention, there is provided a method for manufacturing a garment meeting, comprising the steps of: starving a horse; rinsing a net spray from the burrs; washing the net spray with water; Is immersed in water at 0 to 2 캜 for 5 to 15 minutes, removing the water by recovering the net spray which has been immersed, and spraying the pure spray with water at 1.5 to 5 캜 for 15 to 25 hours for 1 to 15 minutes A step of pouring the primary aged spray, a step of spraying the primary spray on the towel, covering the towel on the bottom spray and spraying the tow at a temperature of -1.8 ~ 1.5 ℃ for 15 ~ And aging.

The step of watering the hatching comprises the steps of cutting off the hair between the head and the body of the hatching so as to prevent the bite from permeating the fish meat, rinsing the hatching between the head and the body with ice and seawater, Removing ice and seawater from the ground, and holding an ice envelope on the ground with the ice and seawater removed to maintain the ice state.

The step of removing moisture by removing the immersed net spray may include a step of covering the towel on the basket, a step of covering the disposable towel on the towel, a step of raising the net spray on the disposable towel, And then putting the disposable towel and the towel on top of the wet spray in order.

The step of removing moisture by removing the immersed net spray may include the steps of delivering the immersed net spray to a basket in which water is drained and storing the basket containing the net spray at a temperature of 1.5 to 5 ° C And the net spray with the water removed is placed on the disposable towel.

The hamster according to the present invention is produced by the above-described method.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a gargle that has excellent taste, texture and freshness, has no fishy smell, and has improved preservability. In addition, it has an advantage that it can increase the profitability of fishermen by increasing the utilization of horseshoe and securing added value through it.

Fig. 1 is a view showing a process of manufacturing a garment meeting according to the present invention.

Hereinafter, the present invention will be described in detail.

The method for preparing a gargfish conference according to the present invention comprises the steps of starving the ground, spreading net spray from the burrs, washing the net spray with water, and washing the cleaned spray at a temperature of 0 to 2 ° C A step of immersing in water for 5 to 15 minutes, a step of removing moisture by recovering the immersed net spray, a step of primary aging at 1.5 to 5 ° C for 15 to 25 hours, A step of pouring the primary aged spray, a step of putting the spray on the towel, covering the towel on the sprayer, and secondary aging at -1.8 to 1.5 ° C for 15 to 25 hours It is possible to provide a meat grater having excellent taste, texture and good appearance.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

A haircut Frozen  step.

First, it makes the hawk thrive.

Here, it is possible to harvest the hawk in any manner, but it is most preferable to ice-pick the hawk in the following manner in order to maintain the leading edge and remove the hairs.

First, cut off between the head of the catcher and the torso so that the blood does not penetrate the fish meat.

Next, ice and sea water are mixed in an ice box at a ratio of 1: 0.5 to 1.5: 1, and the hair and the body are put in a brachyrope, and the ice is frozen for 1 to 5 hours. At this time, the ice and seawater can be used enough to immerse the horseshoe crab, and the amount thereof is not limited. Here, the reason why the ice and the sea water are used together is that the fish do not enter the ground and the meat is shrunk to have a chewy texture.

After the ice sheet is completely frozen, ice and seawater are all removed from the ice-crusher, that is, the ice-crusher, and then an ice bag is put on the ice- So that the frozen state of the rice can be maintained.

remind Rancid  From a hawk Net spray  Floating step.

Next, net spraying is carried out from the above-mentioned frozen ground. Here, the net spraying is placed on an ice envelope as soon as it floats, so that the drawing does not deteriorate.

In the present invention, the net spraying method is performed by a conventionally known method, and a detailed description thereof will be omitted.

remind Net spray  Washing with water.

Then, the pure spray is washed with water 1 to 3 times to remove foreign matter.

The washed Net spray  0 to 2 ° C water for 5 to 15 minutes Soaked  step.

Next, the cleaned spray is immersed in water of about 0 to about 2 ° C, that is, about 5 to 15 minutes in a water of about 1 to 5 minutes, thereby improving the mouthfeel of the net spray. At this time, if the temperature of the water is out of the above-mentioned range, the texture and flavor of the net spray may deteriorate, so it is preferable to use water in the temperature range described above.

remind Immersed Net spray  The step of removing the build-up water.

Next, the immersed net spray is removed to remove water. Here, the method of removing the water is as follows.

First, the above-mentioned net spray which has been immersed in water is drained into a basin in which water is well drained, and then it is put in a refrigerator room at 1.5 to 5 ° C until water is somewhat discharged. At this time, the time may be, for example, about 5 to 60 minutes.

Then place a towel over the new basket, and then spread a disposable towel, for example two sheets of kitchen towel. Then, the net spraying with the water removed is placed on the kitchen towel, and the disposable towel and the towel are placed on the net spraying unit. At this time, if the amount is large, the disposable towel can be laid on the towel placed on the net spray again, and the process of raising the net spray can be repeated.

In addition, the towel and the disposable towel are used in a wet and dry state, and it is natural that they are spaced apart so that the net spray does not touch each other.

In the present invention, when the water is not removed from the net spray, it is preferable to remove the water because the saltiness and texture are reduced during storage and aging and the advantage of aging is lost.

The water was removed Net spray  Primary aging at 1.5 to 5 ° C for 15 to 25 hours.

The net spray with the above water removed is matured at 1.5 ~ 5 ° C for 15 ~ 25 hours to increase the texture and taste of the fish meat.

At this time, the net spray is firstly aged in a state of being wrapped with a towel and a disposable towel, and excessive disposal of the moisture from the net spray by the disposable towel and the towel is prevented .

Step of squeezing the primary aged spray .

Next, the primary aged spray is pushed to a thickness of 3 to 4 mm.

At this time, there is no limitation on the thickness and direction of slicing.

The above- Net spray  And placed on a towel, Net spray  Cover the towel on the top and mature for 1.5 ~ 1.5 ℃ for 15 ~ 25 hours.

Then, the above-mentioned low-dose spray is placed on a re-dried towel, covered with a dried towel on a towel, and then aged at -1.8 to 1.5 ° C for 15 to 25 hours.

According to the present invention, it is possible to produce a galchin which is excellent in texture and taste and excellent in the appearance by undergoing the pretreatment, initial aging and secondary aging by a method as described above.

As described above, the gargoys thus prepared are pretreated by a specific method to maintain the starch diagram for a long time, firstly aged at 1.5 to 5 ° C, and secondarily aged at -1.8 to 1.5 ° C, It has the advantage of maximizing the texture and taste of the garment. In addition, the garlic treated as described above has an advantage that its preservability is also excellent.

Meanwhile, in the present invention, in the step of immersing the washed net spray in water at 0 to 2 ° C for 5 to 15 minutes, the water extract of Artemisia officinalis is mixed in a weight ratio of 1: 0.01 to 0.02, The net spray may be immersed. This is because the extracts of the above-mentioned Araliaceae root have the effect of enhancing the texture and flavor while removing the fishy flesh from the seaweed.

Herein, the extract of Araliaceae is ethanol extract of Araliaceae. To the roots of Araliaceae, 2 ~ 3 times by weight of ethanol or ethanol solution is added and extracted at 20 ~ 40 ℃ for 5 ~ 10 hours, Filtration, concentration and drying. At this time, there is no limitation on the filtration, concentration and drying method, and it is sufficient if it is known in the art. In addition, it is of course also possible to prepare the lemma root extract by various known methods.

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

(Example 1)

After cutting off the head between the head and the body of the hawk pulled by fishing, make sure that the blood does not permeate into the fish meat. Then, the ice box and the sea water are mixed at a ratio of 1: 1 by weight, In this way, they were frozen for 2 hours. Then, ice and seawater were removed from the ice box, and 2 kg of ice bag was placed on the upper part of the catch so that the ice state was maintained.

Next, the net spray was spread from the above-mentioned thrips in the thawing state and washed twice with water. Then, the washed net spray was immersed in 1 캜 water for 10 minutes, and the immersed net spray was dispensed into a well-drained basket, which was then placed in a 2 캜 refrigerator for 10 minutes to remove some water.

Then, a dry towel was laid on a new basket, and then two kitchen towels were laid. Then, a net spray was taken out from the refrigerator room, and then two kitchen towels and a dry towel were put in turn, It was first matured for 20 hours.

Next, the mature spray was aged to a thickness of about 3 mm, and then the above-described minnow spray was placed on a dry towel, covered with a dry towel, and then aged at 0 ° C for 20 hours to complete the preparation Respectively.

(Example 2)

The same procedure as in Example 1 was carried out except that when the pure spray was immersed in water, the extract of Araliaceae was mixed at a weight ratio of 1: 0.01, and then the net spray was immersed therein.

At this time, the ethanol extract of the epididymal root was prepared by adding 50% ethanol aqueous solution 2 times to the thoroughly washed rootstock, extracting it at 35 ° C for 10 hours, filtering, concentrating and freeze-drying.

(Comparative Example 1)

I put ice in the ice box to about 1/2 of the height of the ice box, put a fish caught in it and put it on ice for 2 hours. Then, the ice was removed from the ice box, and 2 kg of ice bag was placed on the upper portion of the hair catcher to maintain the frozen state.

Next, the net spray was spread from the above-mentioned thrips in the thawing state and washed twice with water. Then, a dry towel was laid on a new basket, and then two kitchen towels were laid. Then, the cleaned spray was placed on the top, and then two kitchen towels and a dry towel were put up one after another, Aged.

Next, the mature spray was aged to a thickness of about 3 mm.

(Test Example 1)

The sensory evaluation of the above Examples 1 to 2 and Comparative Example 1 was carried out.

10 g of the samples of Examples 1 and 2 and Comparative Example 1 were provided to 100 skilled functional persons under the same conditions and then the results were evaluated in terms of fragrance (intestine removal degree), taste and texture, 5 points), good (4 points), normal (3 points), insufficient (2 points), and very insufficient (1 point).

The results are shown in Table 1 as average values for 100 persons.

Test Example 1 Results division incense flavor Texture Overall likelihood Example 1 4.5 4.2 4.3 4.3 Example 2 4.9 4.5 4.7 4.6 Comparative Example 1 3.1 3.2 2.8 3.0

As can be seen from the above Table 1, Examples 1 and 2 according to the present invention were found to have a significantly higher evaluation in flavor, taste, texture and overall taste than Comparative Example 1.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments or constructions. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Therefore, the spirit of the present invention should not be construed as being limited to the embodiments described above, and all of the equivalents or equivalents of the claims, as well as the following claims, belong to the scope of the present invention.

Claims (5)

delete delete The meat is frozen, ice and sea water are mixed in a ratio of 1: 0.5 ~ 1.5 by weight in the ice box, the hair is cut between the head and the body of the meat so that the meat is immersed in fish meat, and the meat is frozen for 1 to 5 hours.
Floating net poisoning from the burdock;
Washing with water to remove foreign matter in the net spray;
The cleaned spray was immersed in water at 0 to 2 ° C for 5 to 15 minutes, and 2 to 3 times by weight of ethanol or an aqueous ethanol solution was added to the roots of the washed shoots, followed by extraction at 20 to 40 ° C for 5 to 10 hours , Filtering, concentrating and drying the obtained ethanol extract and water in a mixture ratio of 0.01 to 0.02: 1 by weight;
Removing moisture from the immersed net spray, removing water from the basket by using a towel or net containing the net spray;
First aging for 15 to 25 hours at 1.5 ~ 5 < 0 >C;
Slicing the primary aged spray to a thickness of 3-4 mm;
Placing the above-mentioned low-dose pure spray on a towel, covering the towel on the low-dose pure spray, and secondary-aging at -1.8 to 1.5 ° C for 15 to 25 hours;
, ≪ / RTI &
The method according to claim 1,
The process of breaking the hair between the head and body of the hair so that the blood does not permeate the fish;
A process in which the haircuts between the head and the body are frozen with ice and seawater;
A step of removing ice and seawater from the frozen groundnut; And
Placing an ice bag on the ground with the ice and the sea water removed to maintain the ice state;
/ RTI >
The step of recovering the immersed net spray,
A step of dispensing the immersed net spray into a basket in which water is drained; And
Storing the basket containing the net spray for 5 to 60 minutes at a temperature of 1.5 to 5 DEG C; ≪ / RTI >
The method of claim 3,
The step of recovering the immersed net spray,
The process of putting a towel over a new basket;
Disposing a disposable towel over the towel;
Storing the disposable towel at a temperature of 1.5 to 5 ° C for 5 to 60 minutes so as to drain water, and then raising a net spray; And
Placing a disposable towel and a towel on top of the above-mentioned net spray;
≪ / RTI >
A gargle consisting of a gargle, characterized in that it is manufactured by the method of any one of claims 3 to 4.

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