KR102065706B1 - Process for preparing fish jelly with fresh water fish - Google Patents

Abstract

The present invention relates to a method for manufacturing fish cake using freshwater fish and, more specifically, to a method for manufacturing fish cake using freshwater fish, which contains a high concentration of useful nutrients of freshwater fish, pretreats the freshwater fish to remove fishy smell and odor, and inhibits acidification of fat and inhabitation of microorganisms to increase storage property and stability of a product. According to the method for manufacturing fish cake using freshwater fish of the present invention, freshwater fish is properly pretreated to remove fishy smell and odor, acidification of fat and inhabitation of microorganisms are inhibited to increase storage property and stability of a product, and fish cake with a high concentration of useful nutrient of the freshwater fish is manufactured, thereby providing fish cake in which preference and nutrient are balanced and being helpful for efficient utilization of resources and a problem of an ecosystem of the freshwater fish. According to the present invention, the method comprises a pulverization step, a seasoning step, a paste preparation step, a grinding step, a forming step, a frying step, a deoiling step, a cooling step, and a packing step.

Description

Process for preparing fish jelly with fresh water fish

The present invention relates to a method of manufacturing fish paste using freshwater fish, and more particularly, contains a high concentration of useful nutrients of freshwater fish and pretreatment of freshwater fish to remove fishy and odor and to prevent rancidity and microbial habitat of fat. It relates to a method of manufacturing fish paste using freshwater fish that can suppress and increase the shelf life and stability of the product.

Fish paste has the effect of lowering the cholesterol content of the body due to the main ingredient of fish meat containing a lot of essential amino acids and high-quality unsaturated fatty acids. It is widely recognized.

According to the conventional general fish paste manufacturing process, the dough is made in a sticky meat paste state by adding wheat flour and a small amount of salt, seasonings, food additives, etc. to the fish meat to make uniform mixing with the grinding in a stirrer. After making, the meat paste is formed into a predetermined form, and a series of processes are performed in a frying pan, and the fish paste is subjected to a process of being packaged and shipped after cooling in a cooler. .

In addition to the conventional flavor of fish paste, a separate flavor component or nutrient material is added to improve the flavor of the fish paste, and a fish paste product having various ingredients added to make up for the supplement of nutrition lacked in the fish paste is introduced.

For example, in the Republic of Korea Patent Publication No. 10-1999-0046723 relating to the manufacturing technology of the fish cake is disclosed fish cake containing kelp powder. The technique is characterized in that it is possible to produce fish paste containing the nutrients contained in the kelp as well as the color of the kelp and the unique taste of the kelp. In addition, Korean Patent No. 10-0703900, "Fish paste with fish meat as a main raw material and its manufacturing method," and "Korean oyster fish paste manufacturing method and the oyster fish paste prepared by the method 10-0994441. "There is a trend that has been proposed using a variety of fish.

However, most of the fish pastes produced in recent years use fish catches that are cheaper than nutritious fish as the price of fish increases, and in particular, fish cakes are prepared by adding a lot of by-products of various fish to increase weight. Not only does it have no nutritional value, but there is a problem in that it does not match the flavor of various fish. In order to improve this point, an additional spice, such as green onions and carrots, may be added. However, since the main raw material is caught, there is no special difference with general fish paste, and thus it may not meet the taste of consumers becoming diverse and demanding. In particular, since a large amount of fat is contained, there is a problem that not only increases the blood cholesterol level, but also the texture and flavor are significantly reduced.

On the other hand, freshwater fish are clearly unfavorable, and fish such as mandarin and crayfish are preferred by consumers, while blue gills, bass, and bullfrogs are prevalent in lakes and reservoirs, disrupting the breeding of indigenous species and destroying freshwater ecosystems. Although it is recognized as an effective method, there is no special way to deal with them and maintain the ecosystem.

Korea Registration No. 10-1368194 (February 21, 2014) Korea Registration No. 10-1534605 (July 01, 2015) Korea Registration No. 10-1828980 (February 07, 2018)

The present inventors have studied diligently to find a way to effectively utilize freshwater fish such as bass and bluegill, which are recognized as the main culprit of destroying the ecosystem, and as described below, by appropriately pre-processing freshwater fish to reduce fishy smell and smell. It can help the efficient use of resources and problems of freshwater ecosystem by providing fish paste containing high concentration of useful nutrients of freshwater fish while improving the storage and stability of products by removing and suppressing fat rancidity and microbial habitat. To discover and complete the present invention.

Accordingly, an object of the present invention, in one aspect, is to properly treat freshwater fish to remove fishy and odor, suppress fat rancidity and microbial habitat, improve the shelf life and stability of freshwater fish, and at the same time, useful nutrition components of freshwater fish. It is to provide a method for producing a fish cake containing a high concentration of.

The object of the present invention as described above

a) pre-processing and powdering freshwater fish suitable for the manufacture of fish paste;

b) separately preparing seasoning additives;

c) mixing the pretreated freshwater fish powder and seasoning additives evenly into a meat paste;

d) grinding the meat paste paste mixed in the above step by grinding meat while maintaining a low temperature of 10 ° C. or lower;

e) molding the ground meat paste into a shape;

f) milking the shaped mixture;

g) a deoiling step of removing grease from the lacquered mixture;

h) a cooling step of cooling the deoiled fish cake; And

i) measuring and packaging the cooled fish paste in a predetermined unit; may be achieved by a method for producing freshwater fish paste.

According to the manufacturing method of fish cake using freshwater fish according to the present invention, the freshwater fish is appropriately pretreated to remove fishy and odor and suppress the rancidity and microbial fat of the fish to increase the shelf life and stability of the product while at the same time useful for freshwater fish. By making fish cakes containing high concentrations of nutrients, it is possible to provide fish cakes with a balance between palatability and nutrients, and to help the efficient use of resources and problems of freshwater ecosystems.

1 is a view showing a manufacturing process of the fish paste using freshwater fish of the present invention.
Figure 2 is a specific process of the freshwater fish pretreatment step of the present invention.

In one aspect, the present invention,

a) pre-processing and powdering freshwater fish suitable for the manufacture of fish paste;

b) separately preparing seasoning additives;

c) mixing the pretreated freshwater fish powder and seasoning additives evenly into a meat paste;

d) grinding the meat paste paste mixed in the above step by grinding meat while maintaining a low temperature of 10 ° C. or lower;

e) molding the ground meat paste into a shape;

f) milking the shaped mixture;

g) a deoiling step of removing grease from the lacquered mixture;

h) a cooling step of cooling the deoiled fish cake; And

i) measuring and packing the cooled fish paste in a predetermined unit; and provides a method of manufacturing freshwater fish paste.

Hereinafter, the present invention will be described in detail. The terms or words used in this specification and claims are not to be construed as being limited to their ordinary or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their invention. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention. Therefore, the embodiments described in the specification and the drawings described in the drawings are only the most preferred embodiments, and do not represent all of the technical idea of the present invention, and various equivalents that may be substituted for them at the time of the present application and It should be understood that there may be variations.

Conventional freshwater fish cakes have been difficult to realize due to the supply and demand of raw materials and processing techniques, but may be possible due to the introduction of appropriate treatment techniques. According to the present invention, a large amount of nutrients and high protein are consumed by appropriately pre-treating various kinds of freshwater fish such as shrimp, crucian carp, eel, loach, catfish, mandarin, sandfish, bass, blue gills, crayfish and pyramids. It is possible.

In particular, bass and blue gills were originally reviewed and introduced for edible use, but they are not welcomed except for some bass fishermen because their ecological characteristics are neglected because they do not fit the domestic aquaculture environment.

However, such a social perception may be due to incorrectly established policies or media reports, and it may be seen that useful biological resources are left unattended from a biological point of view or a food nutrition point of view, and the present invention starts from this point of view.

Hereinafter, with reference to the accompanying drawings with respect to the manufacturing method of the fish cake using freshwater fish according to the present invention will be described in more detail.

1 is a view showing a manufacturing process of the fish paste using freshwater fish of the present invention. Figure 2 is a specific process of the freshwater fish pretreatment step of the present invention.

As shown in the drawings, the manufacturing method of the present invention includes a freshwater fish pretreatment step, seasoning additive manufacturing step, mixing step, grinding step, molding step, milking step, deoiling step, cooling aging step and packaging step. Hereinafter, each individual step will be described in detail.

a) freshwater fish pretreatment step

This step is to remove fresh fish fishy fishy and powdered to be suitable for the manufacture of fish paste, and may include the following process.

a1) separating the head and guts of freshwater fish;

Remove the fresh fish heads and guts, remove any blood and wash them in clean water two to three times.

a2) plant extract aging process;

Plant extract is added to freshwater fish and then aged at low temperature of 0 ~ 10 ℃ for 1 ~ 3 hours to prevent rancidity of fat and to remove fishy and stalk of freshwater fish. Plant extract is based on 100 parts by weight of freshwater fish. 5 to 10 parts by weight of kelp juice, 5 to 10 parts by weight of perilla oil, 3 to 7 parts by weight of vinegar, 3 to 5 parts by weight of salt, it may be preferable to include 30 to 50 parts by weight of purified water. When the plant extract is added in the above range, the subsequent treatment is not preferable, and when added below the range, the fishy removal effect is lowered.

a3) heating process

The freshwater fish included in the plant extract is heated at 55-75 ° C. for 10-20 minutes, and the heating step may induce heat contraction of freshwater fish and reduce the water content in the muscle.

a4) cooling process

Heated fish meat is stored in refrigerated state for 20-40 minutes and cooled to 0-4 ℃ to stabilize fish meat.

a5) grinding process

Subsequently, it is preferable to grind to 30-50 mesh as a process of grind | pulverizing a fish meat mixture finely using a grinder.

Freshwater fish has a high protein content, which causes powder agglomeration when pulverized into ultrafine particles, which may make product formation difficult.If particles are out of the above range, they may not be mixed evenly, resulting in a soft texture. There is a problem falling.

a6) drying process

Subsequently, the ground meat dehydration is dehydrated using a dehydrator to remove liquid components such as a plant mixture and then dried to have a water content of 20% or less to facilitate mixing with seasoning additives containing gravity.

b) preparing a seasoning additive

Separately, the seasoning additive is prepared to match the fish meat powder.

Seasoning additives are 20 to 50 parts by weight of gravity, 3 to 5 parts by weight of potato starch, 7 to 12 parts by weight of garlic, 2 to 5 parts by weight of ginger, 2 to 5 parts of onion, 2 parts by weight of carrot, 2 parts by weight of freshwater fish powder It may be preferable to include ~ 5 parts by weight, leek 1 ~ 3 parts by weight, sun salt 0.5 ~ 2 parts by weight, perilla oil 1-3 parts by weight, kelp powder 0.5 ~ 3 parts by weight and plant additives 0.5 ~ 3 parts by weight.

The vegetables and perilla oil prevents rancidity of fish paste and catches the smell and taste of freshwater fish, thereby increasing the shelf life of the fish paste and improving the quality of the product.

Garlic and ginger is advantageous for fishy removal if the above range, but each taste is strongly affected, adversely affect other ingredients, too small to use less than the above range is not effective for fishy removal.

Leek, onion, and carrots are intended to enhance the taste and aroma of fish paste. When the upper limit is exceeded, the content of other ingredients is relatively low, which lowers the chewing taste and tensile strength of the fish paste, and it is difficult to reproduce the soft texture below the lower limit.

The plant additive is added as a substance for suppressing fat rancidity and microbial habitat of fish paste with the enhancement of nutritional components.

c) mixing step

The pre-treated freshwater fish powder and seasoning additives are evenly mixed to form a meat paste, and the meat paste is left at room temperature for 30 minutes to 2 hours to stabilize the protein network in the paste.

d) Grinding  step

The meat paste paste mixed in the above step is ground and ground in a conventional manner while maintaining a low temperature of 10 ° C. or less using a silent cutter or fish meat grinder. At this time, the plant extract stored in the refrigerated state is added to the iron so as not to increase the temperature.

Meat is stored in a refrigerated state below 5 ℃. When mixing with additives in the grinding process, if the temperature rises to 15 ℃ due to the mechanical heat, the high temperature will be maintained for a certain period of time. This is not done well, and there is a risk that the quality of the product may be degraded by changing the state of the meat, so it is necessary to perform the grinding step at low temperature. Therefore, in order to obtain a good quality fish paste it is necessary to maintain the low temperature in the grinding process to form the meat paste.

The plant extract used in the present invention can provide good doughability and ligation while maintaining a low temperature state, as well as increase storage stability of the product. The plant extract is preferably used in an amount of 2.5 to 30 parts by weight based on 100 parts by weight of the whole material including meat.

e) forming step

The ground meat paste is molded into a predetermined shape, and the forming step may be performed by a method commonly used in the art.

The freshwater fish cake composition may be shaped to have an elliptical or rectangular cross section. Preferably, the molding is injection molding, and this may be performed by, for example, injecting the insect paste composition into a thin file of 4 to 12 strands or more through a molding machine such as a gear pump.

Fish meat is formed in a variety of circular or angular and elliptical shapes in a predetermined shape, for example, in the shape of a product, and is generally formed into a spherical shape, a rod shape, or a flat shape.

e) Lactation  Processing steps

After the forming step, the molded product is fried in oil to prepare the fish cake of the present invention, wherein the frying method is not limited to specific conditions, but is preferably performed at 150 to 170 ° C. for 5 to 10 minutes, or the molded product is primarily You can fry in cooking oil at 165 ~ 175 ℃ for 5 ~ 10 minutes and then fry in cooking oil at 145 ~ 155 ℃ for 5 ~ 10 minutes.

f) Deoiling  step

As a deoiling step of removing oil from the oil-treated mixture, it is preferable to put the oiled moldings in a deoiler and rotate them to deoil.

g) cooling aging step

Deoiled fish paste is refrigerated under refrigeration of 0 ~ 4 ℃ for 12 ~ 24 hours to produce fish paste that is rich in taste and flavor.

h) packing step

The cooled and matured fish cakes are weighed and packed in certain units and stored until shipment.

< Example >

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention more specifically, it is apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention.

Example  1 ~ 4: Preparation of freshwater fish paste

Fresh fresh shrimps 10Kg, 50Kg crucian carp, 40Kg bath, and 40kg Bluegill were purchased, and their heads and intestines were separated and washed three times with purified water. Subsequently, 100 Kg of freshwater fish were immersed in a plant extract containing 5 L of seaweed juice, 5 L of perilla oil, 3 L of vinegar, 3 L of salt, and 34 L of purified water, and then aged for 1 hour at a temperature of 0 ° C. The freshwater fish immersed in the plant extract was heated at 65 ° C. for 15 minutes, and the decane meat mixture stored in the refrigerated state for 30 minutes was crushed to a particle size of 50 mesh using a crusher, and then dried naturally after dehydration.

Separately, as shown in Table 1 below, a seasoning additive (weight unit Kg) was prepared and mixed with the pretreated freshwater fish powder to make a meat paste, and the meat paste was left at room temperature for 1 hour.

The mixed meat paste paste is ground by grinding meat while maintaining a low temperature of 10 ° C. or lower using a silent cutter for fish paste manufacturing, and by adding the plant extract stored in a cold state in the process to temperature Was not raised. The ground meat paste was molded into a flat mold and placed in cooking oil, and then oil-treated at 170 ° C. for 10 minutes, rotated by a deoiler to remove oil, and the deoiled fish paste was stored in a refrigerating chamber and aged for 24 hours. Then packed in individual units.

Example 1 Example 2 Example 3 Example 4 Freshwater Fish Powder 100 100 100 100 Gravity 20 30 40 50  Potato starch 3 4 5 5  chopped garlic 12 10 8 7  Chopped ginger 5 4 3 2 Chopped onion 2 3 4 5 Chopped Carrots 4 3 2 5 Chopped leek 2 3 2 3 Perilla oil One 2 One 2 Kelp Powder 0.5 0.5 2 3 Plant additives 0.5 3 One 2 Sun salt 2 One One 0.5

Test Example  1: sensory evaluation

Oden was cooked using the same amount of freshwater fish paste prepared in Examples 1 to 4 of the present invention and a comparative product (N company) in the same amount.

A survey was conducted on 40 evaluators and scored on the texture, flavor, flavor and overall taste of respondents by a five-point comparison method.

Example 1 Example 2 Example 3 Example 4 Comparative example Texture 4.45 ± 1.25 4.40 ± 1.20 4.56 ± 0.43 4.34 ± 1.05 3.55 ± 1.30 zest 4.43 ± 0.28 4.37 ± 1.06 4.46 ± 0.35 4.21 ± 0.20 3.23 ± 1.23 Umami 4.35 ± 1.15 4.33 ± 0.53 4.50 ± 1.55 4.51 ± 0.21 3.72 ± 1.20 Overall preference 4.35 ± 0.40 4.34 ± 0.56 4.56 ± 1.20 4.31 ± 0.40 3.32 ± 0.30

As a result, the product of Example 3 was very excellent in texture, taste and taste, the product of Example showed a remarkably superior result as compared to the comparative example as a whole. As a result of Table 2, it was confirmed that the products of the embodiments of the present invention are comprehensively superior to the comparative products regardless of age group.

According to the manufacturing method of the present invention as described above, the freshwater fish is used as a protein source, which enables the supply of balanced nutrition in terms of nutrition and palatability, so that it is applicable to animal meat substitute foods, in particular, eating meals. Efficient nutrition can be provided in low doses to poorer patients.

As described above, the present invention provides a solution for treating invasive freshwater fish and a solution for restoring the freshwater ecosystem, and at the same time, provides a fish cake containing highly nutrients. It is believed that this additional momentum has been provided to prepare the company for leading the job creation and well-being culture. In addition, since social and cultural health-related issues continue to emerge in the present and future in the mass media, many functional foods, such as the present invention, have been developed to suggest a way to solve various environmental problems and social problems.

As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited to the above-described embodiments, which can be variously modified and modified by those skilled in the art. Modifications are possible. Accordingly, the spirit of the present invention should be understood only by the claims set forth below, and all equivalent or equivalent modifications thereof will belong to the scope of the present invention.

Claims (4)

a) pre-processing and powdering freshwater fish suitable for the manufacture of fish paste;
b) separately preparing seasoning additives;
c) mixing the pretreated freshwater fish powder and seasoning additives evenly into a meat paste;
d) grinding the meat paste paste mixed in the above step by grinding meat while maintaining a low temperature of 10 ° C. or lower;
e) molding the ground meat paste into a shape;
f) milking the shaped mixture;
g) a deoiling step of removing grease from the lacquered mixture;
h) a cooling step of cooling the deoiled fish cake; And
i) measuring and packing the cooled fish paste in a predetermined unit; and
Wherein a) pre-processing to powder
a1) separating the head and guts of freshwater fish;
a2) removing the fishy smell of freshwater fish by adding the plant extract to freshwater fish and then aging;
a3) heating the freshwater fish aged in the plant extract for 10-20 minutes at 55 ~ 75 ℃;
a4) cooling the heated fish meat to 0-4 占 폚;
a5) grinding the fish meat by grinding the cooled freshwater fish finely; And
a6) dehydrating and drying the ground fish meat powder;
The plant extract is based on 100 parts by weight of freshwater fish 5 to 10 parts by weight, 5 to 10 parts by weight of perilla oil, 3 to 7 parts by weight of vinegar, 3 to 5 parts by weight of salt, 30 to 50 parts by weight of purified water Manufacturing method of freshwater fish paste.
delete delete The method according to claim 1,
The seasoning additive is 20 to 50 parts by weight of gravity, 3 to 5 parts by weight of potato starch, 7 to 12 parts by weight of minced garlic, 2 to 5 parts by weight of ginger, 2 to 5 parts by weight of onion, carrot Freshwater fish comprising 2 to 5 parts by weight, leek 1 to 3 parts by weight, sun salt 0.5 to 2 parts by weight, perilla oil 1 to 3 parts by weight, kelp powder 0.5 to 3 parts by weight and plant additives 0.5 to 3 parts by weight Manufacturing method of fish paste.

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