KR102016790B1 - Manufacturing method of seasoned fermented skate sushi suppressed generating water - Google Patents

Abstract

The present invention relates to a method for producing fermented skate sashimi radish with suppressed water generation, and contains the Angelica leaf and perspex leaf in the fermented skate sashimi prepared using yeast to prepare the skate sashimi. Through this method, it is possible to provide savory sashimi with good taste and aroma while having less unpleasant odor of the smelt sashimi prepared by the conventional cut sashimi. In addition, the smelt sashimi prepared using the method of the present invention can provide a sashimi that maintains the same taste and scent while maintaining hygienic storage for a long period of time because the generation of moisture is not good compared to the previously prepared smelt.

Description

Manufacturing method of fermented skate sashimi with water suppression {Manufacturing method of seasoned fermented skate sushi suppressed generating water}

The present invention relates to a method for producing fermented skate sashimi with water is suppressed.

Angelica is the dried root of Angelica gigas Nakai in Korea and Angelica sinensis (Oliv.) Diels in China. In Japan, the roots of the morphotype and Angelica acutiloba (Siebold. & Zucc.) Kitag. Or Hokkaido Angelica acutiloba (Siebold. & Zucc.) Kitag.var. The medicinal herb is warm and sweet and spicy. In general, Champang-Dang is weaker and more spicy than Chinese Dong-Gang or Korean. The effect of Angelica is mainly the blood-producing action when the blood is lacking. Donkeys made from the roots of Chinese donkeys and Koreans don't have much blood. However, Angelica, which is made from the root of Angelica gigas, is more effective in circulating blood than blood donation, and has a stronger anti-cancer effect and lowers blood pressure. Pharmacologically, Angelica stimulates coronary blood flow and stimulates red blood cell production. Chinese Angelica has a yellowish brown shell, and Dwarf and True Angels have a dark brown color. The cross section of Chinese medicinal herb is yellowish brown and yellow, but Dwarf Angelica is yellowish white or grayish white, and Champs Angelica is dark yellow or milky white. In addition, Chinese donkeys can be found in the cross section of the medicinal herb oil compared to Dwarfs and True Angels. Recently, stems and leaves of Angelica gigas are used as a ssam vegetable.

Windbreaks ( Ledebouriella seseloides ) grow in dry sandy grasses. It is about 1m high. Branches diverge a lot. Flowers blossom and bloom three years after seeding. Many leaves come from the roots. The leaves on the stem are shifted, and the petiole is shorter as it goes upward, and the bottom part is a leaf leaf and splits into three feathers. Cracks are stripe-shaped and pointed and slightly hard. Flowers bloom white in July-August and run in double inflorescences on stems and branches. Small guns are bassos, 5-6. Fruits are dividing, flat, broad oval, with young processes. Native to northeastern China, Huabei and Inner Mongolia, it is grown as a medicinal crop. In oriental medicine, two-year-old roots are used as medicine for colds, headaches, sweating, and expectoration. As a substitute, oil herb, oily herb, and sea breeze are also used. It is distributed in Korea, China, Ussuri River, Mongolia, and Siberia. Windproof leaves and stems are usually consumed as herbs.

Skate sashimi is one of the most popular feast foods in the province of Jeolla-do. Skate (skate ray / flat back) is a kind of cartilaginous fish, fleshy and soft, and effective in improving bronchial asthma and digestive function, and skates are known to be effective in neuralgia and arthritis due to the rich amount of chondroitin sulfate. Skate 100g contains about 19g of protein, which is a relatively high protein food, and the fat content is about 0.9g. In addition, uric acid in the skate is associated with the citric acid reaction to activate the metabolism of the human body acts to look for more and more people. As interest in skates increases, the need for the development of various foods using skates that can be enjoyed by everyone, men and women, and suitable for the tastes of the world is being raised. The traditional method of making skate sashimi is to squeeze fresh or freshly caught smelt into vinegar and squeeze it, then mix radishes and cucumbers, pepper powder, red pepper paste, chopped green onion, chopped garlic, chopped ginger, sugar, vinegar, sesame salt, buttercup, It is prepared in a salty form by adding seasoning consisting of red pepper.

Skate sashimi, which is the raw material of smelt sashimi, has a high preference for texture and taste when it is cut, but is also a food that is inclined to be eaten freshly due to unpleasant odor. In addition, the sashimi-flavored sashimi, usually prepared using shredded skates, may not be easily consumed due to the unique aroma and taste of the shredded skates, and it may be distributed in a cut state where fermentation or ripening is not uniform. Long term preservation is not easy due to changes in quality. In addition, the cut skates are able to remove some of the water during the cutting process, but freshly caught skates have a lot of their own moisture. .

The inventors of the present invention, while researching a variety of foods using the sashimi sashimi, fermented with the yeast so as to have only the advantages of freshly caught smelt and shredded smelt prepared by conventional methods, and the donkey leaves By preparing a fermented skate sashimi marinated, including the wind and leaves, the smelt sashimi was completed by confirming that the taste and aroma are excellent while suppressing the discomfort compared to the cut sashimi sashimi prepared by the conventional method.

Republic of Korea Patent No. 10-0432592 (Invention name: Skate sashimi containing juice and starch, Applicant: Choi Kwan-bok, Date of registration: May 12, 2004) Republic of Korea Patent No. 10-1089389 (Invention name: manufacturing method of mature redfish with a situation mushroom and its products, Applicant: Chang Ha Park, registration date: November 28, 2011) Republic of Korea Patent No. 10-1419028 (Invention name: Method of ripening of skates and skates using the same, Applicant: Myeongho Choi, registered date: July 07, 2014) Republic of Korea Patent No. 10-1490035 (Invention name: Manufacturing method of mature skate, Applicant: Lee Hyo-ro and two others, Date of registration: January 29, 2015) Republic of Korea Patent No. 10-1692692 (Invention name: manufacturing method of radish sashimi, applicant: Lim Ok-soon, registration date: December 29, 2016) Republic of Korea Patent Publication No. 10-2001-28217 (name of the invention: cold noodle sashimi and its manufacturing method, applicant: Lee Seung-won, published date: April 06, 2001)

It is an object of the present invention to provide a method for producing fermented red sea sashimi with water is suppressed.

The present invention relates to a method for producing fermented skate sashimi with water is suppressed. Preferably, the present invention,

(Step 1) preparing a yeast liquid and skate, spraying yeast liquid on the skate;

(Second step) after the sprayed yeast solution soaked in the skate, wrapped with a paper towel or cotton fabric and fermented at 20 ~ 30 ℃ for 7 to 14 days;

(Step 3) Take out fermented skates, wash them, peel them, and cut them. Mix the sliced skates with unsalted vegetables, carrots, and cucumbers, and add sugar and salt to refrigerated at 3 ~ 8 ℃. Performing a pickling process for 8 to 16 hours in a state;

(4th step) Sprinkled with salt and salted sauerkraut, radish greens, carrots and sliced cucumbers by pressing with a food press to remove the moisture produced and sealed and matured in the refrigerated state at 3-8 ° C for 1-3 days. step; And,

(Step 5) Toss chilled mature redfish, radish greens, carrots and sliced cucumbers with red pepper paste, red pepper powder, starch syrup, chopped garlic and vinegar, topped with donkey leaves, windproof leaves and buttercups and sprinkle sesame seeds Manufacturing;

It relates to a method of producing fermented skate sashimi with water generation suppressed including.

In the first step, the yeast liquid may be prepared by adding 0.5 to 2 parts by weight of yeast powder based on 100 parts by weight of purified water.

In addition, at this time, the first step of the skate can be prepared after washing the intestines and invisible parts are removed.

In the first step, it is preferable to spray the yeast solution 3 ~ 7g per one skate.

The present invention provides fermented skate sashimi-containing radish containing Angelica leaf and Perspex leaf prepared by the above method.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The present invention relates to a method for producing fermented skate sashimi radish with reduced moisture generation, and spraying the yeast solution to the skate in the first and second steps of the five steps of the method for producing the fermented skate sashimi radish Through this process, the ammonia generated from the existing shredded process is less generated, but the freshness of the shredded skate can be maximized. In addition, the fermentation process of the second step and the compression process of the fourth step may have the effect of suppressing the generation of moisture in the finally prepared skate sashimi.

At this time, in the first step, for the fermentation of the skate with a desirable taste, the yeast liquid may be prepared by adding 0.5 to 2 parts by weight of yeast powder based on 100 parts by weight of purified water. The yeast is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), the activity of the strain can be used in any of live or live bacteria. In addition, any of wine yeast, beer yeast, and baker's yeast may be used, but baker's yeast, which is readily available, may use dry yeast, more preferably instant dry yeast.

The paper towel or cotton fabric wrapped in the skate in the second step is preferably replaced with a new one once a day. The paper towel or cotton fabric may be used as long as it is a product manufactured for use in removing water or oil generated during the cooking process of food. Cotton fabrics can be replaced with other fabrics that play a similar role.

In addition, when slicing the skate in the third step, the size of the cut is not significantly limited, but preferably to a bite size to eat, can be chopped using a method such as slicing, slicing, diced.

In the third step, the mixed amount of the smelt and saenggichae, carrot chaemin, lowminu cucumber is not significantly limited, but preferably 10 ~ 30 parts by weight, 10-30 wt. 30 parts by weight to 50 parts by weight of low-min cucumbers may be mixed with 1 to 3 parts by weight of sugar and 0.5 to 2 parts by weight of salt. You can also fill or slice radish, carrots, and cucumbers, but you can prepare them in any form that is convenient for you to eat.

In the fifth step, 1 to 3 parts by weight of red pepper paste, 1-3 parts by weight of red pepper powder, syrup 3 ~ 7 parts by weight, crushed garlic 1 ~ 3 parts by weight and vinegar 3 ~ 7 parts by weight, and then mixed with 5-15 parts by weight of Angelica leaves, 5-15 parts by weight of persimmon leaves and 10-30 parts by weight of buttercups and sesame 0.5-2 It is characterized by spraying parts by weight. At this time, it is preferable to include Angelica leaf and Persimmon leaf under such conditions, and it may serve to mask the peculiar aroma of Angelica leaf and Persimmon leaf, which may leave a little unpleasant smell in fermented redfish flesh. It serves to increase the incense. That is, when the Angelica leaf or wind-leaved leaf is not included or is added in a small amount of less than 5 parts by weight, such an unpleasant suppression similar to ammonia may not be good. Even if excess of Angelica leaf or Persimmon leaf is added in excess of 15 parts by weight, it is possible to eat smelt sashimi. Sometimes, people who are reluctant to the Oriental aroma unique to Angelica leaf or Persimmon leaf may suffer from excessive aroma. Therefore, the addition of Angelica leaf or windproof leaf is preferably 5 to 15 parts by weight, respectively, based on 100 parts by weight of skates immediately after cutting.

The present invention relates to a method for producing fermented skate sashimi radish with suppressed water generation, and contains the Angelica leaf and perspex leaf in the fermented skate sashimi prepared using yeast to prepare the skate sashimi. Through this method, it is possible to provide savory sashimi with good taste and aroma while reducing the unpleasant odor of the smelt sashimi prepared by the conventional cut sashimi. In addition, through the fermentation and compression process of the manufacturing method it is difficult to preserve the salted sashimi sashimi and to suppress the phenomenon of water generation to reduce the taste. Therefore, the smelt sashimi prepared using the method of the present invention can provide a sashimi that maintains the same taste and scent while maintaining hygienic storage for a long period of time because it does not produce water well compared to the previously prepared smelt. Many prior arts have already been disclosed regarding the method of manufacturing the smelt sashimi or its unsalted, and in particular, Republic of Korea Patent No. 10-1419028 discloses a method for ripening the sashimi by fermenting the skate using Bacillus subtilis strains. . However, as described in the present invention, the technology of fermenting skates with yeast, and adding the Angelica leaf and windproof leaves during the production of the radish sashimi to enhance the flavor of the smelt sashimi and suppress the water generation has not been confirmed.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to fully convey the spirit of the present invention to those skilled in the art so that the contents introduced herein are thoroughly and completely.

Example 1 Preparation of Fermented Skates

Freshly caught skates ^** were rinsed in purified water and then the viscera and invisible areas (bones, fins, etc.) were removed. 1g of yeast powder was mixed with 100g of purified water to prepare a yeast solution, and 5g of yeast solution was sprayed evenly over the entire mandarin skate. ^{** Can} be used after thawing.

When the sprayed yeast liquid has soaked into the skate, cover 2-3 layers of paper towel for food preparation, seal it in a polyvinyl zipper bag or plastic box (storage container), and seal it for 10 days. Fermented. At this time, the paper towel was replaced every 24 hours to prevent the formation of water on the skatefish or storage container. The fermented skates were taken out, washed, and used in the preparation of salted and salted to a good size for ingestion (when necessary, the skins can be peeled off before and after the slices).

Example 2 Preparation of Fermented Skate Sashimi

Example 2-1. Toss with fermented skate sashimi containing Angelica leaf and Persimmon leaf i

In Example 1, 20g of radish greens, 20g of carrots, and 40g of chopped cucumbers were mixed on the basis of 100g of fermented red sea bass, and 2g of sugar and 1g of salt were mixed and refrigerated in a sealed state (6 ° C.) to carry out a pickling process for 12 hours. It was. Thereafter, the mixed skates, saenggichae, carrot vegetables and sliced cucumber was pressed with a food press to remove the water produced. Re-sealed in this state and stored in a refrigerated state (6 ℃) for 2 days, 2 g of red pepper paste, 2 g of red pepper powder, 5 g of starch syrup, 2 g of chopped garlic and 5 g of vinegar, followed by 10 g of Angelica leaf, 10 g of persimmon leaf, 20 g of buttercup, and sesame seeds. Sprinkle with 1g to prepare fermented skate sashimi.

Example 2-2. Tossed with fermented skate sashimi containing Angelica leaf and Persimmon leaf ii

In the same manner as in Example 2-1 was prepared fermented skate sashimi, fermented red sea sashimi, prepared by adding 5g of Angelica leaf, 15g persimmon leaf.

Example 2-3. Toss with fermented skate sashimi containing Angelica leaf and Persimmon leaf iii

In the same manner as in Example 2-1, but prepared fermented skate sashimi, fermented red sashimi sashimi was prepared by putting 15g of Angelica leaf, 5g persimmon leaf.

<Comparative Example 1. Manufacture of Cut Skates>

In order to prepare the skates cut in a conventional manner, using the same method as in Example 1, except the process of spraying the yeast liquid on the skates, was prepared by the conventional method.

Comparative Example 2. Preparation of Skates Fermented with Bacillus Strains

Fermented skates were prepared in the same manner as in Example 1, but instead of yeast, Bacillus subtilis strains were prepared and sprayed on the skates to prepare fermented skates. The strain solution was prepared by adding 1 g of strain powder based on 100 g of purified water as the yeast solution, and Bacillus subtilis was used by purchasing the Bacillus subtilis strain used as a starter culture of enteric fermentation.

<Comparative Example 3. Preparation of Smelt Sashimi Using Freshly Captured Skates>

Freshly caught skates ^** were washed with purified water, and then viscera and inedible areas (bones, fins, etc.) were removed, and sliced to a good size to eat skate meat, and used for preparation of radish. The method of was used.

<Comparative Example 4. Preparation of Smelt Sashimi Using Cut Skates>

Using chopped skates of Comparative Example 1, smelt sashimi was prepared by the method of Example 2-1.

<Comparative Example 5. Preparation of Smelt Sashimi Using Safflower Fermented with Bacillus Strain>

Using the fermented skates of Comparative Example 2 was prepared in the method of Example 2-1 salted sashimi.

<Comparative Example 6 Preparation of Skate Sashimi with Different Contents of Angelica Leaf and Perspex Leaf, Using Skate Fermented with Yeast>

Comparative Example 6-1. Toss with Skate Sashimi without Angelica Leaf and Perspex Leaf

Preparation of the skate sashimi to the method of Example 2-1, but was prepared without adding the Angelica leaf and wind-proof leaves.

Comparative Example 6-2. Tossed Skate Sashimi added with Angelica Leaf and Windbreak Leaf

Preparation of skate sashimi to the method of Example 2-1, but 2g, Angelica leaves, wind persimmon leaf 3g was added to prepare the skate sashimi.

Comparative Example 6-3. Tossed Skate Sashimi with Excess Angelica Leaves and Windproof Leaves

Skate sashimi was prepared in the method of Example 2-1, but 20g, Angelica leaf 20g, windproof leaves were added to prepare the sashimi sashimi.

< Comparative example  7. Preparation of Smelt Sashimi without Pickling / Compression / Mature Process>

Prepare skated radish marinated in the method of Example 2-1, but added sugar and salt to the smelt flesh, saenggichae, carrot vegetable and sliced cucumber, and then marinated / pressed for 2 hours / 2 days of aging process Without performing, just mix the seasoning material of red pepper paste or less to prepare the sashimi sashimi.

Experimental Example 1. Evaluation of Preservation Status and Appearance of Skate Smelt Needles

When freshly caught skates are directly prepared and prepared as raw materials, or when they are used as raw materials, or when vegetables are added as it is or are added in excess even when the raw or dried fermented skates are used as raw materials, water is separated from the contents as the storage time passes. This can lead to external changes in the smelt snail acupuncture and worsen their conservation status. Thus, the skates were prepared in Example 2-1, Comparative Example 3, Comparative Example 6-3 and Comparative Example 7, and stored in the refrigerator for 7 days to evaluate the storage state and appearance, and the state is shown in Table 1 below. Described.

Condition 7 days after cold storage Example 2-1 No water was formed in the sauce, and the taste and taste are the same Comparative Example 3 Skatefish is very mushy and there is a lot of water in the radish
Most seasonings are diluted so that the whole season is fresh Comparative Example 6-3 There is some water in the sauce, and the smelt is slightly blurred
The sauce is diluted so that the sauce is slightly fresh Comparative Example 7 There is some water in the sauce, and the smelt is slightly blurred
The sauce is diluted so that the sauce is slightly fresh

Referring to Table 1, other than the smelt sashimi prepared by the method of the present invention, sashimi simmered with freshly caught sashimi meat (Comparative Example 3), simmered sashimi sashimi containing excessive amounts of windproof leaves and Angelica leaves (Comparative Example 6-) 3), all of the radish sashimi unsalted (Comparative Example 7) that did not perform the pressing process during the manufacturing process of the radish, water from the raw or simmered raw material of the smelt, it can be seen that the state or texture of the skate. Therefore, it is confirmed that the method of manufacturing the skate fish of the present invention is a good method for long-term refrigeration storage in the unsealed state.

Experimental Example 2. Sensory Evaluation of Skate Squash Needle

About the skates prepared in Example 2 and Comparative Examples 3-7, 50 adult men and women in their 20s and 60s were tasted immediately after preparation, and the refreshment, unpleasant odor, aroma, taste, and overall preference were evaluated. Evaluation scores were expressed as 1 to 5 points (1 point: bad, 2 points: slightly bad, 3 points: normal, 4 points: good, 5 points: very good) and the average values are shown in Table 2 below.

Condition Refreshing feeling Odor suppression incense flavor Overall preference Example 2-1 4.3 4.1 4.3 4.2 4.2 Example 2-2 4.2 4.3 4.2 4.0 4.4 Example 2-3 4.1 4.2 4.6 4.2 4.3 Comparative Example 3 2.5 4.1 3.0 2.4 2.9 Comparative Example 4 3.9 2.1 2.5 3.0 3.1 Comparative Example 5 3.2 2.5 2.6 2.9 2.9 Comparative Example 6-1 4.2 3.4 3.1 3.2 3.3 Comparative Example 6-2 4.1 3.7 3.4 3.6 3.6 Comparative Example 6-3 4.2 4.1 3.0 3.0 3.5 Comparative Example 7 4.0 4.1 4.2 3.5 3.7

Referring to Table 2, depending on the state of the smelt in the smelt sashimi sashimi, depending on the inclusion or content of Angelica leaf and windproof leaf, depending on the degree of moisture removal during the manufacturing process, all the refreshing feeling, unpleasant smell, flavor, taste, overall preference It is confirmed to be different.

At this time, it can be seen that all of the salted sashimi of Examples 2-1 to 2-3 have a good refreshing taste but have an unpleasant odor, and both flavor and taste are excellent. . On the other hand, the radish sashimi of Comparative Example 4 containing shredded skate prepared by the conventional method was relatively good in the refreshing feeling, but appears to have a lot of unpleasant odor (specific ammonia flavor).

The radish prepared with freshly caught skates, which did not include the fermentation or cutting process of Comparative Example 3, had no unpleasant odor but had no refreshing feeling produced during the fermentation or cutting process and had low palatability. It is known that fermentation of skates with Bacillus strains is known, so that the sashimi marinated in Comparative Example 5, which was performed under comparative conditions, was generally lower than the sashimi marinated in Examples 2-1 to 2-3. Rather, it is confirmed that the use of yeast is a method of suppressing the disadvantages (unpleasant odors) while utilizing the advantages (freshness) of the conventional skates.

Skate sashimi of Comparative Examples 6-1 to 6-3 indicates that Angelica leaf and Persimmon leaf must be included in the radish in an appropriate amount to obtain a good evaluation in terms of taste, aroma and taste. Shrimp marinated in Comparative Example 7 was slightly lower than the taste of Examples 2-1 to 2-3 immediately after the manufacture, which was confirmed by the evaluators, the water removal process in the immersed process was omitted, so that the water There was an opinion that it was generated and gave a somewhat low rating.

This analysis confirms that the fermented skate sashimi topping prepared by the method of the present invention is very excellent in preservation and acceptability compared to the previously prepared skate sashimi.

Claims (5)

(Step 1) preparing a yeast solution and skate which is added 0.5 ~ 2 parts by weight of yeast powder based on 100 parts by weight of purified water, and spraying the yeast solution by 3-7g per one skate;
(Second step) after the sprayed yeast solution soaked in the skate, wrapped with a paper towel or cotton fabric and fermented at 20 ~ 30 ℃ for 7 to 14 days;
(Step 3) Take out the fermented skates, wash them, peel them, and then cut them. Based on 100 parts by weight of the sliced skates, 10-30 parts by weight of unsalted vegetables, 10-30 parts by weight of carrot vegetables, and 30-50 low-minced cucumbers. Mixing parts by weight and adding 1 to 3 parts by weight of sugar and 0.5 to 2 parts by weight of salt to perform the pickling process for 8 to 16 hours in a refrigerated state at 3 to 8 ° C. in a sealed state;
(4th step) Sprinkled with salt and salted sauerkraut, radish greens, carrots and sliced cucumbers by pressing with a food press to remove the moisture produced and sealed and matured in the refrigerated state at 3-8 ° C for 1-3 days. step; And,
(5th step) 1 to 3 parts by weight of red pepper paste, 1 to 3 parts by weight of red pepper powder, 3 to 7 starch based on 100 parts by weight of the shredded flesh of the third step in chilled matured redfish, radish greens, carrot and lowmin cucumber Add 1 part by weight, 1 to 3 parts by weight of chopped garlic and 3 to 7 parts by weight of vinegar, and mix them. Sprinkle fermented skate sashimi to prepare a radish;
Method of producing fermented skate sashimi with water generation is suppressed, characterized in that it comprises a. delete The method of claim 1,
The method of producing fermented skate sashimi with moisture is suppressed, characterized in that the first step of washing the prepared intestine and indelible portion is removed after washing. delete Fermented skate sashimi with water generation is suppressed, characterized in that produced by the method of claim 1 or 3.