KR102074876B1 - Making Method of food packaging for Cooking Puffer Fish Stew - Google Patents

Abstract

The present invention relates to a method for manufacturing a semi-processed packaged food for cooking puffer fish tang, and more particularly, a semi-processed package for puffer fish tang, which can be directly cooked by the end consumer who is not a puffer fish expert without having to clean and detoxify puffer fish. As for food, the prepared raw material of puffer fish body and blowfish tail 40 parts by weight, bean sprouts 15 parts, radish 13 parts, buttercup 7 parts by weight, leek 4.5 parts by weight, mushrooms 4.1 parts by weight, citron sauce 1 part by weight, and The blowfish concentrate broth comprises the step of packaging to contain 15.4 parts by weight of the absent material, wherein the blowfish concentrate broth is characterized in that the broth obtained by heating the blowfish bone portion and blowfish head in water and heated for 5 to 7 hours at 118 ~ 120 ℃ do.

Description

Making method of food packaging for Cooking Puffer Fish Stew

The present invention relates to a method for manufacturing a semi-processed packaged food for cooking puffer fish tang, and more particularly, a semi-processed package for puffer fish tang, which can be directly cooked by the end consumer who is not a puffer fish expert without having to clean and detoxify puffer fish. It is about food.

There are about 100 species of puffer fishes all over the world, and on the coast of Korea, the pufferfish tree bokbok, bokbok, resin suit, striped suit, black milbok, milminbok, eunmilbok, milbok, silver stripe, coverall, bulbokbok About 27 kinds of Yellow Sea White Jumpsuit, Sunbok, Two Jump Jumpsuit, Yellow Jumpsuit, Bokseom, Hwangbok, Sleepwear, White Jumpsuit, Swordbok, Voluntary Suit, Maribok, Magpie, Magpie Soup, Gukmaribok, Magpie, Prickly Pear, Dogfish Is inhabiting.

Blowfish is a high protein food with 18.7% protein and contains various minerals as well as vitamin B, niacin, glutamic acid and taurine, while the fat content is not 1% and the calories are 90cal per 100g. Like this, high-protein, low-fat, low-calorie food is also good for diet, lowers cholesterol, activates blood circulation and metabolism, and prevents hardening of muscles. In particular, it has been considered as a prescription for the recovery of patients before and after surgery, and diet for diabetes and kidney disease, and prevents menopausal disorders, blood clots and aging, and prolongs menopause of women, thereby preventing various cancers, tumors, and ulcers. In addition, blowfish has a high content of methionine and taurine, which are effective in enhancing liver detoxification and removing acetaldehyde, which is the cause of hangover.

The Chinese Song Dynasty poet So Dong-pa (蘇東坡) said that after eating a chowder, the taste is worth changing to death. Even today, some gourmets believe that the more toxic they taste, the better the blowfish taste.

Blowfish's liver, ovaries, intestines, blood, and skin are most famous for their venom called 'tetrodotoxin'. Tetrodotoxin is a name made by combining the scientific name of pufferfish, tetro, and toxin, which acts as a neurotoxin by selectively inhibiting the mechanism of sodium activation of nerves and muscle cells. Intoxication symptoms include mouth, tongue numbness, headache, abdominal pain, dizziness, vomiting, inability to exercise, perception paralysis, speech disorders, dyspnea, lowering blood pressure, cyanosis, loss of reflexes, loss of consciousness, stop breathing, cardiac arrest To die by. Of the natural poisons, blowfish are the most common.

The blowfish's tetrodotoxin is not made by itself, but as the blowfish grows, it is made in the blowfish's body through food and microorganisms. For this reason, blowfish that grow in limited environments, such as laboratories and ground cage farms, are not poisonous, and even in the same wild, the poisons vary depending on the habitat. In fact, most biological poisons are greatly affected by food and habitat.

As such, the method of farming a non-toxic puffer fish by removing the poison harmful to the human body by adjusting the food and the habitat has been already disclosed in Patent Registration No. 10-0495173 (Name of the invention: a method of preparing health supplement food using non-toxic yellow puffer fish). That is, prepare freshwater containing algae as aquaculture water for the farming of the yellow puffer fish, and grow the fry of the yellowfish in the farmed water. As the larvae grow, they do not accumulate toxic to themselves and can produce non-toxic puffer fish. However, even non-toxic blowfish are very difficult to clean, and no matter how clean they are, there is a possibility that some toxicity remains.

In addition, Patent No. 10-0743134 relates to a method of manufacturing blowfish extract, by preparing an extract having a unique blowfish's lightness, while making it excellent in shelf life of blowfish, and using blowfish extract as a seasoning in various dishes. I would have to.

However, in the same way as the puffer fish extract, it is impossible to feel the texture of the puffer fish as in the blowfish clear bath, and even non-toxic puffer fish is extremely dangerous for the final consumer who is not a puffer fish expert to cook it immediately without detoxifying the puffer fish. will be.

The present invention has been invented to solve the conventional problems as described above has the following object.

It is an object of the present invention to provide a puffer fish semi-processed packaged food that can be directly cooked by the end consumer, not a puffer fish expert, without having to clean and detox the puffer fish.

In addition, an object of the present invention is to provide a semi-processed packaged puffer fish tang to reduce the cooking time so that the puffer fish can be cooked at home, such as a quick time.

In addition, the present invention is to provide a simple and convenient fugutang semi-processed packaged food that can be cooked and eaten immediately by purchasing the packaged food of the present invention without difficult cooking for a long time at home.

The present invention for achieving the above object is implemented by the following solving means.

The manufacturing method of semi-processed packaged food for manufacturing puffer fish of the present invention

Removing the snout and fins that are non-eating parts of the blowfish (S1);

Detoxification by removing the toxic parts of the eyes, guts, gills, kidneys, ovaries, liver, dysmenorrhea, and blood in the blowfish removed the non-edible portion (S2);

Cutting the head of the detoxified puffer fish, removing the puffer shell area, cutting the puffer trunk and tail parts, and preparing the puffer fish bone after washing it (S3);

After the washing step, the blowfish tail is immersed in ice water 10 minutes, the body of the blowfish immersed 20 minutes, the blowfish head immersed 30 minutes (S4);

Preparing blowfish concentrate broth by putting the blowfish bone portion prepared in step S3 and the blowfish head prepared in step S4 into water and heating at 118 to 120 ° C. for 5 to 7 hours (S5);

Raw materials of the blowfish body and blowfish tail 40 parts by weight in the step S4,

Packing to contain 15 parts by weight of bean sprouts, 13 parts by weight of radish, 7 parts by weight of parsley, 4.5 parts by weight of leek, 4.1 parts by weight of mushrooms, 1 part by weight of citron sauce, and 15.4 parts by weight of the puffer fish concentrate (S6) Characterized in that it comprises a.

Preferably, the puffer fish concentrate broth further comprises radish juice, leek juice, salt, oyster mushroom, kelp, cheonyang pepper, soybean, milk, garlic juice, and onion juice, the blowfish is a non-toxic blowfish It is characterized by.

The present invention has the following effects by the above configuration.

According to the manufacturing method of the semi-processed packaged food for the puffer fish tang using the non-toxic puffer fish of the present invention, the puffer fish material and the new cooking method that have been treated with all the detoxification and trimming enhance the shelf life of the cooked puffer fish and at the same time, the children or foreigners who do not like blowfish. Even people can easily enjoy the unique effects such as to eat.

Below, the solution of the present invention will be described in detail. Details of well-known techniques that are determined to unnecessarily obscure the subject matter of the present invention will be omitted.

The manufacturing method of semi-processed packaged food for manufacturing puffer fish of the present invention

Removing the snout and fins that are non-eating parts of the blowfish (S1);

Detoxification by removing the toxic parts of the eyes, guts, gills, kidneys, ovaries, liver, dysmenorrhea, and blood in the blowfish removed the non-edible portion (S2);

Cutting the head of the detoxified puffer fish, removing the puffer shell area, cutting the puffer trunk and tail parts, and preparing the puffer fish bone after washing it (S3);

After the washing step, the blowfish tail is immersed in ice water 10 minutes, the body of the blowfish immersed 20 minutes, the blowfish head immersed 30 minutes (S4);

Preparing blowfish concentrate broth by putting the blowfish bone portion prepared in step S3 and the blowfish head prepared in step S4 into water and heating at 118 to 120 ° C. for 5 to 7 hours (S5);

Raw materials of the blowfish body and blowfish tail 40 parts by weight in the step S4,

Packing to contain 15 parts by weight of bean sprouts, 13 parts by weight of radish, 7 parts by weight of parsley, 4.5 parts by weight of leek, 4.1 parts by weight of mushrooms, 1 part by weight of citron sauce, and 15.4 parts by weight of the puffer fish concentrate (S6) Characterized in that it comprises a.

Preferably, the puffer fish concentrate broth further comprises radish juice, leek juice, salt, oyster mushroom, kelp, cheonyang pepper, soybean, milk, garlic juice, and onion juice, the blowfish is a non-toxic blowfish It is characterized by. Apparel holders must be involved in the production process.

<Raw material preparation>

Purchase domestic aquaculture (non-toxic blowfish) with non-toxic certificate attached. Drop the ice to stun your body and keep it fresh. At this time, if ice is used for fish storage in ships, there is a high risk of germs. Therefore, ice that meets edible ice standards should be used (see <Food hygiene regulations> below).

Hygiene Regulation of Edible Ice

division Edible Ice (1) Chlorine ion (mg / L) 250 or less (2) Nitrogen Nitrate (mg / L) 10.0 or less (3) ammonia nitrogen (mg / L) 0.5 or less (4) Potassium permanganate consumption (mg / L) 10.0 or less (5) pH 5.8 to 8.5 (6) Evaporation residue (mg / L) (7) bacteria    100 or less per 1mL (8) coliform group It should be negative in 50 mL.

<S1 step and S2 step>

In the blowfish, the snout and fins are removed, and the toxic parts are removed from the puffer fish eye, guts, gills, kidneys, ovaries, liver, salt, and blood. It is preferable to use blowfish that are farmed without toxicity.

<S3 step>

The head of the detoxified puffer fish is cut, the puffer fish skin area is removed, the puffer fish trunk and tail parts are cut off, and the puffer fish bone is removed and prepared, followed by washing with clean water. Blowfish trunk and tail are cut to a certain size so that you can feel the taste and texture of the puffer fish. The blowfish bone and blowfish head are then used as a material for preparing blowfish concentrate broth.

<S4 step>

After removing the impurities, the puffer fish tail is immersed in ice water for 10 minutes, the puffer fish body is immersed for 20 minutes, and the puffer fish head is 30 minutes. Immerse in minutes.

<S5 step>

Put the blowfish bone portion prepared in step S3 and the blowfish head prepared in step S4 into water to prepare a blowfish broth obtained by heating at 118 ~ 120 ℃ for 5 to 7 hours. In general, broth is prepared using radishes, leeks, salt, oyster mushrooms, kelp, cheongyang pepper, and flavor enhancers (sodium L-glutamate) as main ingredients, but in the present invention, the puffer fish bone and the puffer fish head are used for a long time (5 ~ 7 hours) heated concentrate is used as the main broth material, and this broth gives a deep taste of puffer fish soup, and has a remarkable effect of reducing the cooking time so that the puffer fish soup can be cooked at home quickly.

<S6 step>

Raw materials of the blowfish body and blowfish tail 40 parts by weight in the step S4,

15 parts by weight of bean sprouts, 13 parts by weight of radish, 7 parts by weight of buttercup, 4.5 parts by weight of green onion, 4.1 parts by weight of mushrooms, 1 part by weight of citron sauce, and 15.4 parts by weight of puffer fish concentrate stock. Through step S1 to step S6, the blowfish is trimmed and detoxified so that the final consumer can immediately cook and consume it.

<Ultraviolet sterilization>

Immediately before inner packaging, UV sterilization is passed and the bacteria are killed according to the microbial hygiene regulations in Table 2 below, followed by inner packaging and moving to a metal detector for removing foreign substances.

-Microbial hygiene regulations for blowfish refrigerated products

     microbe      Rule General bacteria 100,000 or less per 1g Coliform group 10 or less per 1g Escherichia coli voice Listeria voice Intestinal hemorrhagic E. coli voice Salmonella voice Enteritis Vibrio voice Bacillus voice Staphylococcus aureus voice

<Others>

Preferably, vacuum-packed in a food container, pass through a metal detector to check whether there is a metallic foreign matter (Fe 2.5mm or more, SUS 3.5mm), and keep the product refrigerated at 0 ℃ ~ 5 ℃, shipped in a refrigerated vehicle do.

Hereinafter, the present invention will be described in detail through specific examples and comparative examples. The following examples illustrate the invention in more detail, but do not limit the scope of the invention.

Domestic farmed fish (non-toxic puffer fish) with non-toxic certificate was purchased, edible ice was dropped, and the fish was stunned and kept fresh. Pretreatment was performed to remove the spouts and fins, which are the non-edible parts of the fish, and to remove the poisonous areas of puffer fish such as eyes, intestines, gills, kidneys, ovaries, liver, salt pain, and blood, and then visually confirmed the results of detoxification.

The cut-off operation (cutting of blowfish head), the stripping operation (removal operation with the skin part machine), and the cutting operation (cutting the trunk part and the tail part) were performed, and the process for inhibiting microorganisms and washing with clean water. The tail was immersed in ice water for 10 minutes, torso 20 minutes and head 30 minutes.

Put the puffer bone and puffer head in water, and add radish juice, green onion juice, salt, oyster mushroom, kelp, cheongyang pepper, soybean, milk, garlic juice, onion juice and flavor enhancer (sodium L-glutamate). The puffer fish stock (concentrate) was prepared by heating at 120 degreeC for 5 to 7 hours.

The proportion of puffer fish (tail and torso): 40% by weight, bean sprouts: 15% by weight, radish: 13% by weight, buttercup: 7% by weight, leek: 4.5% by weight, enoki mushroom: 4.1% by weight, citron sauce: 1% by weight %, Puffer fish broth (concentrate): 15.4% by weight, a semi-processed packaged food for the final production of puffer fish was prepared.

Comparative Example 1

The material was prepared in the same manner as in Example 1. However, instead of puffer fish broth (concentrate), puffer fish soup with radish juice, Japanese leek juice, salt, oyster mushroom, kelp, Cheongyang pepper, soybean, milk, garlic juice, onion juice, and flavor enhancer A semi-finished packaged food for preparation was prepared.

Sensory characteristics

The sensory preference of boiled puffer fish tang boiled using the semi-processed packaged foods of Example 1 and Comparative Example 1 was examined. The results of sensory evaluation by five-step scoring method for ten sensory inspectors for the color, smell, taste, and overall acceptability of puffer fish are shown in Table 1.

Sensory evaluation color smell flavor Synthesis Example 1 3.0 ± 0.2 4.00 ± 0.2 4.5 ± 0.1 4.3 ± 0.1 Comparative Example 1 4.0 ± 0.2 3.5 ± 0.1 3.0 ± 0.1 3.5 ± 0.1

In the case of the puffer fish soup of Example 1 using the puffer fish broth (concentrate), it was shown that the smell, taste, and general preference were markedly superior to the puffer fish soup of the comparative example 1 which did not use the puffer fish soup (concentrate). However, in the case of color, the puffer fish of Example 1 appeared to be somewhat dark due to the characteristic of clear tang (geography), and the evaluation was considered to be low according to preference.

Claims (3)

Removing the snout and fins that are non-eating parts of the puffer fish (S1);
Detoxification by removing the toxic site of eyes, guts, gills, kidneys, ovaries, liver, dysmenorrhea, and blood in the puffer fish from which the non-edible parts are removed (S2);
Cutting the head of the detoxified puffer fish, removing the puffer shell area, cutting the puffer body and tail parts, and preparing the puffer fish bone after washing it (S3);
After the washing step, the blowfish tail is immersed in ice water for 10 minutes, the body of the blowfish immersed 20 minutes, the blowfish head immersed 30 minutes (S4);
Preparing blowfish concentrate broth by putting the blowfish bone prepared in step S3 and the blowfish head prepared in step S4 into water for 5 to 7 hours at 118 to 120 ° C. (S5);
Raw materials of the blowfish body and blowfish tail 40 parts by weight washed in step S4,
Packing to contain 15 parts by weight of bean sprouts, 13 parts by weight of radish, 7 parts by weight of parsley, 4.5 parts by weight of green onion, 4.1 parts by weight of mushrooms, 1 part by weight of citron sauce, and 15.4 parts by weight of the puffer fish concentrate (S6) Including,
The puffer fish concentrate broth is radish juice, green onion juice, salt, oyster mushroom, kelp, cheonyang pepper, soybean, milk, garlic juice, and onion juice manufacturing method of the semi-finished packaged food for cooking puffer fish soup further comprising . delete The method of claim 1,
The puffer fish is a non-toxic puffer fish manufacturing method of semi-processed packaged food for cooking puffer fish.