KR102125061B1 - Multi-processing method of separated loaches meat and loaches meat using the same - Google Patents

Abstract

The present invention relates to a method for picking multiple types of chum and using the same (a) a pre-treatment step of heating the hatched puffer at 50 to 150 degrees; (b) a first separating step of pickling the chur after the pre-treatment step in a first separating network; (c) a transfer step of moving the churned meat collected in the first processing step to a second separation network through a transmission channel; And (d) a second separation step of carrying the churn flesh that has been subjected to the transfer step in the second separation network.

Description

Multi-processing method of separated loaches meat and loaches meat using the same}

The present invention relates to a multiple-type juicing method of juicing and using the same, more specifically, to minimize the fishy peculiar fishy smell and soil odor through the process of pre-treating juicing and separating the juicing several times so that it can be used for juicing. Therefore, it is related to a method of picking a multi-type jujube so that anyone can easily consume the jujube and a jujube using the same.

In general, carp (鰍魚, commonly referred to as ‘Midfish’) belongs to the carp family of the tibial carp family, and is widely distributed in Korea, China, and Japan. Because the beard of is similar to each other in all respects, except that the beard is about twice as long as the loach, it is usually referred to as the loach.

Churre is particularly rich in protein and lipids, is of high quality, with essential amino acids accounting for half the amount of protein, and has many minerals, including calcium, vitamins A, B, and D. Therefore, it is good for children's growth, and is used as a cheap nutrition, tonic, and stamina for ordinary people. In addition, strokes (뇌中), sole (丹毒), heat syndrome (certificate: 蒸暑), kidney disease (腎臟病), Wanseon (頑癬), clause (浙) and Ong (癰), poison (腫毒), break out (脫肛), burn fire), diarrhea, etc. are known to have efficacy.

However, because of its peculiar fishy taste and aroma, churros can be eaten only by adding spices, so people with weak stomachs can hardly eat.

Therefore, a method for producing food by removing the fishy taste and aroma of churro has been developed. Republic of Korea Patent Publication No. 2000-53916 discloses a method of manufacturing chueotang that removes the fishy astringent taste of ginger using ginger and red pepper, and Korean Patent Publication No. 2004-34639 discloses the use of red pepper paste, miso, and red pepper powder. Disclosed is a method of cooking loach that removes a fishy taste, has a light taste and minimizes the reduction of nutrients.

However, it is still difficult to enjoy loach with dishes such as chueotang only with the addition of seasoning such as chili garlic to loach, and it is difficult for people with weak stomach and especially children to access loach.

1. Published Patent Publication No. 10-2000-0053916 (published on September 5, 2000) 2. Published Patent Publication No. 10-2004-0034639 (published April 28, 2004)

The present invention aims to solve the problems of the prior art as described above and the technical problems requested from the past.

The inventor of the present application, after repeated studies and various experiments, has a peculiar fishy and earthy odor peculiar to Chur through the process of pre-processing the Chur and separating the Chur flesh several times so that it can be used for Churari as described later. We intend to provide a multi-type churyeong method to make it easy for anyone to eat churyeo by minimizing it and using it.

To achieve this object, a multiple-type treatment method for separating juche flesh according to the present invention includes: (a) a pre-treatment step of heating the hatched juche at 50 to 150 degrees; (b) a first separating step of pickling the chur after the pre-treatment step in a first separating network; (c) a transfer step of moving the churned meat collected in the first processing step to a second separation network through a transmission channel; And (d) a second separating step of picking up the chum flesh that has been subjected to the conveying step in the second separating network.

In a preferred example of the present invention, the first separation network may be provided in a size of 1 to 100 mesh, and the second separation network may be provided in a size of 300 to 500 mesh.

In a preferred embodiment of the present invention, the pre-treatment step (a) is (a-1) 5 to 30 minutes by selectively adding any one or more from the group consisting of salt, vinegar and shochu in the first container. During the defrosting step to leave at room temperature; (a-2) A heating step in which boiled fish that has been subjected to the above-mentioned sublimation step is added to any one or more from the group consisting of miso, salt, dashida and shochu in a second container with water and boiled for 5 to 30 minutes at 50 to 150 degrees. It may include.

In a preferred example of the present invention, the first separation step (b) comprises: (b-1) a first input step of putting the churn which has undergone the pre-treatment step into the first separation network; (b-2) a first pressing step of providing a crushing blade on an upper side of the first separation network, and applying pressure to the chum from the top of the first separation network toward the bottom; (b-3) may include a first straining step in which the flesh is filtered under the first separation net by the pressure of the grinding blade.

In a preferred example of the present invention, the first pressing step (b-2) may further include a first rotating step in which the crushing blade rotates at 500 to 1000 rpm while applying pressure from the top of the first separation network. have.

In a preferred example of the present invention, it may further include a steaming step of steaming the chum after the first manure step (b-3) in a pot.

In a preferred embodiment of the present invention, the second separation step (d) is (d-1) a second input step of putting the chum flesh that has undergone the transfer step into the second separation network; (d-2) a second pressing step in which pressure is applied to the flesh by churning from the top of the second separation net to the bottom; (d-3) a second straining step in which the flesh is filtered under the second separation net by the pressure of the second grinding blade; (d-4) may include a storage step of storing the chum flesh that has undergone the second filtering step.

In a preferred embodiment of the present invention, the second straining step (d-4) includes vibration units on both side ends of the second separation network, so that the vibration unit is configured to hold the second separation network for 10 to 180 seconds. It may further include a vibration step of hitting left and right.

In addition, the chutsal of the present invention is prepared according to any one of claims 1 to 8.

As described above, the multiple-type churning method according to the present invention minimizes the fishy smell through the pre-treatment process, so that even a person with a weak stomach can consume chur.

In addition, the multiple-type churning method according to the present invention can be easily crushed fish by going through the filtering process several times, and it is possible to easily separate the churned meat from the crushed chur.

In addition, the chum flesh according to the present invention can minimize fishy smell by going through a method of washing several times and soften the texture.

In addition, the present invention, through the limitation of the rotatable grinding blade in the first separating method, it is possible to guide the churyeong input to the first separating network between the first separating network and the crushing blade, and easily crushing a hard part such as a crushed bone You can pass me.

The present invention can facilitate the discharge of the chum flesh remaining in the second separation network during the manure process of the chum through the vibration unit of the second separation method.

1 is a flow chart showing an example of a multiple-type churning method according to an embodiment of the present invention.
Figure 2 is a detailed flow chart showing an example of a multiple-type churning method according to an embodiment of the present invention.
Figure 3 is a side view showing an example of a method of multiple-sized churning according to an embodiment of the present invention.
Figure 4 is a front view showing an example of a multiple-type churning method according to an embodiment of the present invention.
Figure 5 is a photograph showing an example of chueotang containing chueosal prepared by the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art to which the present invention pertains can easily practice. However, the examples are not intended to limit the scope of the present invention, which should be interpreted as to help understanding of the present invention.

The terms used in the examples are only used to describe specific examples, and are not intended to limit the examples. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, the terms "include" or "have" are intended to indicate the presence of features, numbers, steps, actions, components, parts or combinations thereof described in the specification, one or more other features. It should be understood that the existence or addition possibilities of fields or numbers, steps, operations, components, parts or combinations thereof are not excluded in advance.

On the other hand, in the description of the present invention, when it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. In addition, terms used in the present specification (terminology) are terms used to properly represent an embodiment of the present invention, which may vary according to a user, an operator's intention, or a custom in a field to which the present invention pertains. Therefore, definitions of these terms should be made based on the contents throughout the specification.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the embodiment belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined herein. Does not.

In addition, in the description with reference to the accompanying drawings, the same components are given the same reference numerals regardless of the reference numerals, and redundant descriptions thereof will be omitted. In the description of the embodiment, when it is determined that the detailed description of the related known technology may unnecessarily obscure the subject matter of the embodiment, the detailed description is omitted.

On the other hand,'extract' referred to in the present invention is a concept that includes both general extracts and is used as a concept including hot water extracts and ethanol extracts. In particular,'hot water extracts' are extracted by hot water extraction using distilled or purified water. Refers to

Hereinafter, preferred embodiments of the present invention will be described in detail in order to enable those skilled in the art to easily implement the present invention.

As described above, churre is rich in calcium and is rich in unsaturated fatty acids and high-quality proteins, so it is spotlighted as a tonic food and a skin beauty food. It is rich in vitamins A, B, and D, and contains mucin and lysine ( It contains lysine and taurine, so it is popular as a stamina that enhances energy, and is a good nutritional food for pregnant women, growing children, and the elderly because it is well digested and does not cause strain on the stomach. The loach is usually boiled in soup with seasoning and consumed as a chueotang, but it is not easy due to the peculiar fishy taste enjoyed by both men and women.

Accordingly, the present invention is to provide a multi-type method of churning and then using the method of churning multiple times after boiling several times after boiling the fish effectively by minimizing the fishy peculiar smell and soil smell.

1 is a flowchart illustrating an example of a multiple-type churning method according to an embodiment of the present invention, and FIG. 2 is a flowchart illustrating an example of a multiple-type churning method according to an embodiment of the present invention. .

As illustrated in FIG. 1, the method for picking multiple types of chum and the chum using it includes a pre-treatment step (S10), a first separation step (S20), a transfer step (S30), and a second separation step (S40). .

First, in the pre-treatment step (S10), the main material of the fish meal is sorted, deducted, and then washed. First, after pouring the selected chur into the container, while pouring water at 60 to 90°C, prepare hot water by pouring hot water into the hole while pressing it to the bottom using a punched dish or colander to faint the chur and prepare it for easy cooking.

The prepared churre is put in a first container with water, and then subjected to a defrosting step (S11) of washing after being defrosted by selectively adding one or more from the group consisting of salt, vinegar, and shochu. In general, it is common to salt only when salt is cut, but the present invention can remove the fishy smell by spitting foreign substances in the body by adding salt and vinegar. Therefore, foreign substances in the intestine can be effectively removed, and there is an effect that the foreign substances are not chewed when ingested. Salt is preferably 20 mesh thick, and it is preferable to use vinegar, persimmon vinegar or fermented vinegar as the vinegar. The acetic acid component of brewed vinegar, persimmon vinegar or fermented vinegar is converted to calcium acetate by combining with Calcium from Chur, and calcium acetate is dissolved in water and absorbed in the intestine, thereby increasing the absorption rate of calcium in the body.

Adding any one or more from the group consisting of miso, salt, dashida, and shochu to the second container with water after passing through the defrosting step (S11) may be followed by a heating step (S13) of boiling for 5 to 30 minutes. You can use lL of water per 1 kg of churro. Compared to 100 parts by weight of water, 1 to 40 parts by weight of miso, 0.1 to 20 parts by weight of salt, again 0.1 to 20 parts by weight, and 20 to 80 parts by weight of shochu are preferred. More preferably, it may contain 5 to 15 parts by weight of miso, 5 to 15 parts by weight of salt, 5 to 15 parts by weight, and 30 to 50 parts by weight of shochu, compared to 100 parts by weight of chum. When heating the churre in less than 5 minutes, it is better to heat the churre more than 5 minutes because it is not boiled enough. In order to remove the fishy smell from the churro heating step (S13), miso, dashi, and shochu are added. Particularly, the fishy fishiness is affected by trimethamine, an aliphatic amine, and alcohol is volatilized along with the fishy fish during heating and cooking by adding soju, thereby removing fishy fishy fishiness. In addition, soju contains ethyl acetate, which acts as a flavorful seasoning, increasing the flavor of the fishery.

In addition to the natural extract that can remove the odor in addition to the churyeo through the heating step (S13) can be further added. Natural extract may be added to the extract consisting of at least one of herbs, agapi, licorice, ginseng, rust, Angelica, astragalus and schisandra chinensis. By adding natural extract, it is effective to remove harmful bacteria and remove fishy smell by sterilizing the fish, and it is possible to include good active ingredient of the natural extract in the fish. In particular, the herb contains various components that are beneficial to the human body, and thus helps health promotion, and has strong antibacterial, anti-inflammatory, and free radical scavenging effects, which can increase the shelf life of the fish.

It is preferable to extract such hot water after pulverizing such that the herbs are cleaned and washed, and if necessary, the parts to be used are extracted to effectively extract the active ingredients of the herbs. In order to facilitate separation of the herb pulverized material and the extract, the herb pulverized material preferably has a size of 10 to 100 mesh. If it is 10 mesh or less, impurities as well as the active ingredient of the herb may be extracted, and if it is 100 mesh or more, the active ingredient may not be extracted.

As described above, the chum that has undergone the pre-treatment step (S10) undergoes a first separation step (20), a transfer step (S30), and a second separation step (S40).

Figure 3 is a side view showing an example of a multiple-type churning method according to an embodiment of the present invention, Figure 4 is a front view showing an example of a multiple-type churning method according to an embodiment of the present invention, Figure 5 is It is a photograph showing an example of chueotang containing chueosal prepared by the present invention.

3 to 4, the first separation step 20 of the present invention is a process of picking up the churn that has passed through the pre-treatment step (S10) in the first separation network 110, the first input step (S21) , It may include a first pressing step (S23) and the first filtering step (S25). After the pour which has undergone the pre-treatment step in the first input step (S21) is put into the first separation network 110, the crushing blade 112 is provided in the first compression step (S23) to apply pressure from the top to the bottom. have. This can induce the churyeong input to the first separation network 110 between the first separation network 110 and the crushing blade 112, and a hard part such as a chopped bone can easily pass through the crushing blade 112. . After the first pressing step (S23), in the first filtering step (S25), the flesh may be filtered under the first separation network 110 by the pressure of the grinding blade 112. In addition, in the first pressing step (S23), the grinding blade 112 may further include a rotating step (S26) that is rotatable. At this time, the grinding blade 112 may be rotated at 500 to 1000rpm. Preferably it can be rotated from 700rpm to 900rpm, more preferably 800rpm. If the grinding blade 112 rotates below 500 rpm, the chum flesh may not be sufficiently filtered, and when it exceeds 1000 rpm, not only the chum flesh but also the chum bone and impurities may be mixed to increase the fishy taste.

The crushing blade 112 of the present invention may be disposed to be inclined with respect to the first separation network 110 corresponding to the rotational direction of crushing, as shown in the photo of FIG. 3. The crushing blade 112 may rotate while applying pressure to the chur, so that the chur flesh can be effectively crushed. In addition, the crushing blade 112 may use an elastic material and may be used as a replacement type provided to be detachable. In addition, the rotation of the crushing blade can be performed manually, but a control unit (not shown) or a motor part (not shown) can be provided and used for automation.

In addition, the first separation step (S20) of the present invention may include a steaming step (S27) after the first filtering step (S25). By passing through the steaming step (S27), in which the chum is steamed in a pot, it is possible to soften the filtered chur flesh in the first manure step (S25), remove the foreign body feeling, and give an aesthetically superior effect.

The first separation step (S20) of the present invention includes a transfer step (S30) connected to the second separation step (S30). The transfer step may be provided with a transmission flow path (S120) and may move the chum flesh. Therefore, without manually removing the chopped flesh filtered in the first separation step (S20) and putting it into the second separation step (S30), the chopped flesh is effectively transferred to the second separation network 131 of the second separation step (S30). Can be transferred.

The chum flesh that has been subjected to the transfer step (S30) of the present invention includes a second separation step (40).

The second separation step 40 of the present invention is a process of picking up churned flesh that has been subjected to the transfer step (S30) in the second separation network 131, the second input step (S41), the second compression step (S43), and 2 may include a manure step (S45) and a storage step (S47). In the second input step (S41), the chum flesh that has been subjected to the transfer step (S30) is introduced into the second separation network 131, and in the second compression step (S43), the pressure is pushed from the top of the second separation network 131 toward the bottom. Can be applied. At this time, the pressure may be manually applied, and the grinding blade 112 may be used as in the first separation step 20. In addition, the rotation of the crushing blade can be performed manually, but it can be used by providing a control unit (not shown) or a motor unit (not shown) to automate. This can be used in a more efficient manner depending on the facility environment. In the second compression step (S43 ), the second separation step (S45 ), in which the flesh is filtered through the lower portion of the second separation network 131 by the pressure, may be passed. Chur after the manure step (S45) may be subjected to a storage step (S47) for storing the chum flesh. The storage step (S47) may be refrigerated for 1 to 3 days. If the storage step (S47) is less than 1 day, there may not be sufficient beneficial bacteria, and if it exceeds 3 days, the taste may deteriorate due to excessive aging, so most preferably, the storage step (S47) for 2 days can be performed. have. It is desirable to store the dried churyeong by refrigerating it, but it can be stored at room temperature if it is prepared immediately. It can be used differently depending on the manufacturing environment.

In addition, the second straining step (S45) is provided with vibration units 132 on both side ends of the second separation network 131, the vibration unit 132 10 to 180 seconds from the left and right second separation network (131). It may further include a vibration step (S46) hitting the left and right during. The second separation network 131 may effectively move the churn remaining on the upper portion of the second separation network 131 downward while hitting left and right by the vibration unit 132.

The first separation network 110 used in the first separation step S20 and the second separation network 131 used in the second separation step S40 may be provided in different sizes. Specifically, the first separation network 110 may be provided in a size of 10 to 100 mesh, and the second stage may be provided in a size of 300 to 500 mesh. By providing the size of the second separation network 131 smaller, it is possible to effectively filter the chopped flesh filtered by the first separation network 110, so that it can better filter out the impurities and improve the texture of the fishery.

Therefore, the present invention has the advantage of effectively separating the flesh of the churro, which can minimize many peculiar fishy smells on the chumbone, so that children can easily consume it and feel a softer texture.

In the present invention, the step of separating into two steps of the first separation step (S20) and the second separation step (S40) is shown, but may further include a step of further filtering after the second separation step (S40) according to the pre-treatment condition. .

The present invention is described in more detail with reference to the following examples, and these examples are not intended to limit the invention, but should be considered in terms of description. The scope of the present invention is not the description described below, but the claims. And all differences within the equivalent ranges should be construed as being included in the present invention.

<Example 1. Preparation of chueotang made from chum flesh separated twice>

Put the churre in the first container, add salt, vinegar, and shochu and leave it at room temperature for 15 minutes, then go to the second container for 10 weight g of miso, 5 weight g of salt, 5 weight g of dashi, and 40 weight g of shochu And 100 g of water is added, followed by a heating step of boiling at 100 degrees for 15 minutes. After passing through the pre-processing step, the first separating step is carried out by pressure and 800 rpm rotation on the grinding blade in the first separating network, followed by a transfer step in which the chum flesh is transferred to the second separating network through a transmission channel. Thereafter, the second separation net is picked up by pressure and vibration, subjected to the second separation step, and matured and stored. Thereafter, chueotang was prepared by using churre filtered through two steps. To the cauldron, add 1 kg of woozi, 8 kg of siraegi, 1.5 kg of onions and 0.7 kg of green onions and heat. After that, the aged jujube meat is added, poured with water and heated secondly. When the stabilization proceeds, 200 g of coarse red pepper powder, 600 ml of edible oil and 120 g of liver garlic are added to add 600 ml of red pepper oil.

<Example 2>

It was prepared in the same manner as in Example 1 except that the second separation step was not performed.

<Example 3>

It was prepared in the same manner as in Example 1, except that 50 weight g of miso and 30 weight g of miso were pre-treated.

<Example 4>

It was prepared in the same manner as in Example 1, except that the steamed step of steaming the filtered chur flesh once more after the first separation step was further included.

<Comparative Example 1>

A chueotang was prepared in the same manner as in Example 1, except that the first separation process and the second separation process for separating the chum flesh were not performed.

<Comparative Example 2>

A chueotang was prepared in the same manner as in Example 2, except that the churre pre-treatment was not performed.

Experiment 1. Sensory test

Table 1 shows the results of sensory tests on chueotang prepared by the above-described examples and comparative examples. Sensory testing includes 10 well-trained panelists aged 10 to 20, 10 panelists aged 21 to 30, 10 panelists aged 31 to 40, and 10 panelists aged 41 to 50, Ten items of panelists aged 51 to 60 years, 5 points item scale (5 points: very good, 4 points: good. 3 points: normal, 2 points) for overall taste, elasticity of lean flesh, presence of fishy taste and preference. Bad, 1 point: very bad).

flavor Texture incense Overall preference Example 1 4.1 4.1 4.0 4.1 Example 2 3.8 3.7 3.7 3.7 Example 3 3.7 3.5 3.5 3.6 Example 4 3.9 4.5 3.9 4.0 Comparative Example 1 2.5 2.4 2.2 2.4 Comparative Example 2 2.8 2.7 2.4 2.6 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As shown in Table 1, Chueotang prepared according to Examples 1 to 4 of the present invention satisfies taste, texture, flavor, and overall preference in comparison with Comparative Example 1 without a separation step and Comparative Example 2 without a pretreatment. Can be seen.

However, compared to Example 1, it can be seen that Example 2 slightly reduced the taste, texture, aroma, and overall preference, which indicates that the taste and preference of Example 1 increased twice after the separation step of separating the flesh. It can be confirmed experimentally. Example 3 includes 50 parts by weight of miso and 30 parts by weight of miso, and it can be confirmed experimentally that the taste and preference are somewhat inferior when it exceeds 40 parts by weight of miso and 20 parts by weight of again.

Example 4 was confirmed to be slightly increased in texture compared to Example 1, which can be confirmed experimentally that Example 4, including the steaming process, improved in texture.

110. 1st separation network 112. Grinding blade 120. Delivery channel
131. Second separation network 132. Vibration unit

Claims (9)

(A) a pre-treatment step of heating the decoction chueo at 50 to 150 ℃;
(b) a first separating step of pickling the chur after the pre-treatment step in a first separating network;
(c) a transfer step of moving the churned meat collected in the first separation step to a second separation network through a transmission channel; And
(d) a second separating step of pickling the chum flesh that has been subjected to the conveying step in the second separating network,
The first separation step (b),
(b-1) a first input step of putting the churn which has undergone the pretreatment step into the first separation network;
(b-2) a first pressing step of providing a crushing blade on an upper side of the first separation network and applying pressure to the chum from the top of the first separation network toward the bottom;
(b-3) a first straining step in which flesh is filtered under the first separation net by the pressure of the grinding blade,
The first compression step (b-2),
The crushing blade further comprises a rotating step of rotating at 500 ~ 1000rpm while applying pressure from the top of the first separation network,
The crushing blade is disposed inclined with respect to the first separation network 110 in response to the rotation direction of the crushing, the method of multiple churning flesh, characterized in that rotating while applying pressure to the chur.
According to claim 1,
The first separation network is provided with a size of 1 to 100 mesh, the second separation network is provided with a size of 300 to 500 mesh multiple churning method.
According to claim 1,
The pre-treatment step (a)
(a-1) a sublimation step in which the juche is placed in a first container and selectively added to any one or more from the group consisting of salt, vinegar and shochu, and placed at room temperature for 5 minutes to 30 minutes;
(a-2) Heating step in which boiled fish that has been subjected to the above-mentioned sublimation step is put in at least one from the group consisting of miso, salt, dashida and shochu in a second container with water and boiled for 5 to 30 minutes at 50 to 150 degrees. Multi-type churning method, characterized in that it comprises a.
delete delete According to claim 1,
A method of picking a multi-type chum flesh, characterized in that it further comprises a steaming step of steaming the chum after the first manure step (b-3) in a pot.
According to claim 1,
The second separation step (d)
(d-1) a second input step of putting the chum flesh that has been subjected to the transfer step into the second separation network;
(d-2) a second pressing step in which pressure is applied to the flesh by churning from the top of the second separation net to the bottom;
(d-3) a second straining step in which the chum flesh is filtered to the bottom of the second separation network by pressure;
(d-4) a storage step of storing the chum flesh that has undergone the second filtering step; Multi-type churning method, characterized in that it comprises a.
The method of claim 7,
The second manure step (d-3)
A vibration type unit having vibration units on both side ends of the second separation network, the vibration unit further comprising a vibration step of hitting the second separation network from side to side for 10 to 180 seconds. Way.
Claim 1, 2, 3, 6, 7, and 8, characterized in that it is manufactured according to any one of the following.

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