KR102358591B1 - manufacturing method of dried croaker - Google Patents

Abstract

The present invention relates to a method for producing oysters using turmeric or turmeric, and more particularly, to a method for producing oysters that can reduce the fishy smell of oysters by using topan salt and turmeric or turmeric and maintain the taste even when stored for a long time. will be.
The method for producing gulbi of the present invention includes a mixing step of mixing 75 to 98% by weight of topan salt and 2 to 25% by weight of turmeric or turmeric powder to obtain salted salt, and early spraying of salted salt for 3 to 72 hours. It includes a step of interfering, a washing step of weaving the salted flagella in the interpolation step and washing it by immersing it in washing water, and a drying step of drying the dried flagfish washed in the washing step.

Description

Manufacturing method of gulbi using turmeric or turmeric {manufacturing method of dried croaker}

The present invention relates to a method for producing oysters using turmeric or turmeric, and more particularly, to a method for producing oysters that can reduce the fishy smell of oysters by using topan salt and turmeric or turmeric and maintain the taste even when stored for a long time. will be.

Gulbi refers to dried kiwi dried after salting it. These oysters can be stored for a long time, and because of their excellent taste and nutrition, they are a traditional food favored by many people. Even today, gulbi is a traditional aquatic food, and its consumption continues to increase every year as the preference is higher.

Birds include the reference stage ( Larimichthys polyactis , Yellow croaker), as well as the fish tank, nostalgia, and bursa.

The early salting method for producing gulbi includes the intervening method (vat salting method), in which salt is mixed with salt as it is, and the watering method, in which salt is soaked in brine and salted.

The salting method by the intervening method is to put salt for salting in the gills of the jogi, sprinkle salt for salting all over the body of the jogi, and then put it in a salting container and pickle it for a predetermined time. Usually, the salting time ranges from several hours to several days.

Recently, various kinds of substances have been used in the processing process of oysters, such as Korean Patent Registration No. 10-0591662 and Korean Patent Publication No. 10-2010-0074477, in order to provide nutrition and functionality to oysters.

1. Republic of Korea Patent Registration No. 10-0591662: Processing method of oysters using scallops 2. Republic of Korea Patent Laid-Open Patent No. 10-2010-0074477: Method for manufacturing gulbi containing red ginseng extract and pine needle extract

An object of the present invention is to provide a method for producing oysters that can reduce the fishy smell of oysters by using topan salt and turmeric or turmeric and maintain the original taste of oysters even when stored for a long period of time.

The method for producing gulbi of the present invention for achieving the above object includes a mixing step of mixing 75 to 98% by weight of topan salt and 2 to 25% by weight of turmeric or turmeric powder to obtain salted salt; an intervening step of sprinkling the salted salt at an early stage and salting it for 3 to 72 hours; a washing step of weaving the salted kiwi in the intervening step and washing it by immersing it in washing water; Including; drying step of drying the early plants washed in the washing step;

The washing water contains 85 to 98% by weight of water and 2 to 15% by weight of turmeric or turmeric powder.

After the washing step, after removing the water from the washed early loess, the loess balls impregnated with the loess extract are covered with loess balls and stored for 12 to 24 hours, and then the drying step is performed. Making a dough, b) adding 10 to 50 parts by weight of bamboo sawdust with respect to 100 parts by weight of the loess dough, and mixing, c) adding the bamboo sawdust to the loess dough with a diameter of 4 to 10 mm in a spherical molded body forming into a furnace, d) calcining the molded body to obtain the loess balls in which the bamboo sawdust is carbonized, and e) impregnating the loess balls in the loess extract for 4 to 10 hours to use the loess extracts as the loess balls. It is obtained through the step of penetrating into the interior of

The present invention can reduce the fishy smell of oysters by using turmeric or turmeric and maintain the original taste of oysters even when stored for a long time. In addition, by using topan salt as sea salt, it is more excellent in terms of nutrition and can improve the taste of gulbi.

In addition, by infiltrating a substance having excellent antioxidant activity into gulbi, deterioration due to rancidity can be suppressed, thereby improving preservation.

Hereinafter, a method for manufacturing gulbi using turmeric or turmeric according to a preferred embodiment of the present invention will be described.

The manufacturing method of gulbi according to an embodiment of the present invention includes a mixing step of mixing topan salt and turmeric or turmeric powder to obtain salted salt, an intervening step of sprinkling salted salt early and salting for 3 to 72 hours, and intervening It includes a washing step of weaving the salted flagellum in the step and washing it by immersing it in washing water, and a drying step of drying the dried Korean flagpole washed in the washing step.

Let's look at each step in detail.

1. Mixing step

In the mixing step, turmeric or turmeric powder is mixed with sea salt to make salted salt. For example, salted salt can be obtained by mixing 75 to 98% by weight of sea salt and 2 to 25% by weight of turmeric powder. In addition, salted salt can be obtained by mixing 75 to 98% by weight of sea salt and 2 to 25% by weight of turmeric powder.

We use domestic sea salt that is more than one year old with sea salt missing. Sea salt is divided into toppan salt (土版鹽) and Jangpan salt (壯版鹽) according to the type of salt farm floor when making salt in a salt farm.

The salt farm for production of toppan salt is made of soil, and the salt farm for production of toppan salt is made of vinyl flooring. The salt pan salt is easy to work because the salt farm floor is laid with a floor plate or tiles, but the nutrients in the mud flats are difficult to permeate into the salt, so the nutritional content is relatively low. On the other hand, minerals, amino acids, organic compounds, etc. are contained in much more in the salt produced from topan, and salt has the advantage of giving off a unique flavor or soft and sweet taste. Therefore, it is preferable to use topan salt, which is a solar salt produced in topan, as the sun-dried salt.

Turmeric ( Curcuma longa or Curcuma aromatica ) is a perennial herb in the ginger family, and uses the tuber root. And turmeric ( Curcuma longa ) is a perennial herb of the ginger family, using the rhizome.

As the pharmacological effect of curcuminoid, a physiologically active substance contained in turmeric and turmeric, is known, it is being used as a useful raw material in food and medicine.

Turmeric or turmeric is used in powder form. Turmeric powder can be obtained by grinding the dried tuberous roots of turmeric to a particle size of 100 to 200 mesh. In addition, turmeric powder can be obtained by grinding the dried rhizomes of turmeric to a particle size of 100 to 200 mesh.

2. Intervention stage

Next, when salted salt is ready, sprinkle salted salt early on.

Chrysanthemums belong to the family Chrysanthemum, and the present invention uses a reference group ( Larimichthys polyactis ) or bursa ( Larimichthys crocea ).

As for the larvae, raw broilers or broilers stored frozen after being caught may be used. When using a freezer, thaw at room temperature before use. Kigi is selected by size, and the selected Kiji is washed with water to remove foreign substances on the surface.

There are two types of early salting methods: the water seasoning method, which uses salt water, and the intervening method, which is salted with salt at an early stage. In the present invention, dyeing is carried out by the interpolation method.

For salting by the intervening method, fill the gills of the jogi and sprinkle salt evenly over the whole body of the jogi, and then marinate for a certain period of time. The salting time is 3 to 72 hours depending on the size.

Salted kiwi is salted because the salt component of sea salt is absorbed at an early stage. At the same time, the turmeric or turmeric component penetrates into the flesh of the early meat, softening the early meat and reducing the fishy smell of the early meat.

3. Washing step

Next, after weaving the salted flagpole, it is washed.

After the salting process is finished, weave the appropriate number of kiwis for each size to make durum. In the present invention, according to the size of straw or a plastic string, 10 grains per row for large ones and 20 grains for small ones are woven into two rows to make durum.

After weaving the flag, wash it. The washing method can be applied to a washing method by immersion or a washing method by running water. Use tap water or clean groundwater for washing.

You can wash the weave by immersion by immersing it in the washing water and shaking it. Repeat this process 3 to 5 times for washing. The temperature of the washing water during washing may be 10 to 20 ℃.

Preferably, as the washing water, turmeric or turmeric powder is added to water. For example, washing water can be prepared by mixing 85 to 98% by weight of water and 2 to 15% by weight of turmeric powder. In addition, washing water may be prepared by mixing 85 to 98% by weight of water and 2 to 15% by weight of turmeric powder.

In this way, washing water with turmeric powder or turmeric powder added can further enhance the effect of reducing fishy smell by washing the salted kiwi.

4. Drying step

Next, the washed chives are dried.

The early drying method can be carried out by a conventional method. For example, it can be dried in the sea breeze for 1 to 7 days at the beach. Preferably, it is dried between December and February in Beopseongpo, Yeonggwang. During this period, the humidity is lowered to 5% or less during the day and it is dried by the sea breeze. At night, the humidity rises to 95% or more and the moisture inside early spreads to the outside, creating a cancer-inducing effect that ripens the meat quality. is made

On the other hand, according to another embodiment of the present invention, the process of post-treatment of the early plants washed before drying may be further performed.

As an example of the post-treatment process, after removing the washed early water, it can be covered with loess balls having a diameter of 4 to 10 mm and stored for 12 to 24 hours.

Remove the water by sieving the washed kiwi in a basket. Then, the dried kiwi is placed in a container with loess balls on the bottom, and then covered with loess balls for early loess and stored at room temperature (20-30° C.) for 12 to 24 hours.

The loess ball has a spherical shape and may have a diameter of 4 to 10 mm.

The ocher ball is prepared by a) adding water to the loess powder to make loess dough, b) adding 10 to 50 parts by weight of bamboo sawdust with respect to 100 parts by weight of the ocher dough, and c) adding the bamboo sawdust Forming the loess dough into a spherical molded body, d) calcining the molded body to obtain the loess balls in which the bamboo sawdust was carbonized, and e) immersing the ocher balls in the Jobaengi extract for 4 to 10 hours. It is obtained through the step of impregnating the Jobaengi extract into the inside of the loess ball.

After preparing finely pulverized loess powder, add an appropriate amount of water and stir to make loess dough. And after adding 10 to 50 parts by weight of bamboo sawdust with respect to 100 parts by weight of the loess dough, the mixture is stirred. Through agitation, bamboo sawdust is uniformly distributed in the ocher dough. Then, the ocher dough to which bamboo sawdust is added is molded into a spherical shaped body having a diameter of 4 to 10 mm. A conventional molding machine may be used for molding.

Next, the molded body is fired. The calcination may be carried out at 600 to 800°C. When the compact is fired at a high temperature, the loess becomes ceramic and the bamboo sawdust is carbonized. In particular, bamboo sawdust distributed inside the molded body exists inside the molded body in a carbonized state. The carbonized bamboo sawdust has a porous structure having a very large surface area and fine pores.

Next, prepare the jobaengi extract.

Breea segeta is a perennial herb belonging to the Asteraceae family, and uses young leaves or shoots.

It is an extraction method for extracting the extract of jobaengi, and it can be extracted by adding an extraction solvent to jobaengi.

As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of extraction, 2 to 10 times water as an extraction solvent as an extraction solvent is added to jobaengi, followed by extraction at 80 to 120° C. for 4 to 10 hours, followed by filtration.

When the Jobaengi extract is prepared, the loess balls are immersed in the Jobaengi extract and immersed for 4 to 10 hours. Accordingly, the Jobaengi extract penetrates into the inside of the loess ball. Since the loess ball has fine pores on the surface and inside, the Jobaengi extract penetrates and is impregnated into these fine pores.

As such, it is possible to reduce the fishy smell early and improve the taste by performing the post-treatment process using the loess balls impregnated with the Jobaengi extract. In addition, as the Jobaenggi extract having excellent antioxidant activity penetrates into the inside of the early stage, it suppresses rancidity that may occur during the drying process and the rancidity that may develop during the storage process of dried oysters. In addition, loess balls prevent early contamination by impurities and proliferation of various bacteria and promote ripening.

Hereinafter, a method for manufacturing gulbi of the present invention will be described through examples. However, the following examples are provided to describe the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

A reference group caught in the West Sea was purchased and stored frozen (-30°C). After thawing, washing with running water, salted salt mixed with 85% by weight of topan salt and 15% by weight of turmeric powder was filled into the gills of the guinea pig, and the salted salt was evenly sprinkled over the entire body of the jogi, then put in a salting container and salted for 2 days. . After salting, oysters were prepared by immersing in washing water mixed with 90% by weight of groundwater and 10% by weight of turmeric powder, shaking and drying, and then dried in the sea breeze for 4 days at Yeonggwang Beach.

(Example 2)

Gulbi was prepared in the same manner as in Example 1, except that the guinea pigs were washed with washing water, dried, and then post-treated as follows and dried to prepare gulbi.

30 parts by weight of bamboo sawdust was added with respect to 100 parts by weight of loess dough, and the mixture was then molded into a sphere having a diameter of about 6 mm using a molding machine and baked at 700° C. for 2 hours to prepare loess balls. And ocher balls were soaked in the Jobaengi extract for 6 hours and impregnated with the Jobaengi extract. Loess balls impregnated with Jobaengi extract were laid on the bottom of a square container to a certain thickness, and then loess balls were put on top of the loess balls, covered with loess balls, and then stored at 25° C. for 16 hours for post-treatment.

The extract was obtained by adding 8 times the weight ratio of water to the young leaves of the young leaves, followed by extraction at 90° C. for 5 hours, followed by filtration.

(Comparative example)

A reference group caught in the West Sea was purchased and stored frozen (-30°C). After thawing and washing with running water, ordinary sea salt was filled into the gills of the jogi, and salted salt was evenly sprinkled over the whole body of the jogi, and then put in a salting container and salted for 2 days. After salting, oysters were prepared by immersing them in groundwater, shaking and washing them, and then drying them in the sea breeze for 4 days at a drying plant in Yeonggwang Beach.

<Sensory evaluation>

After the oysters of Examples and Comparative Examples were cooked in a pan and cooked, sensory evaluation was performed. Twenty panelists were selected and evaluated for appearance, flavor, taste, and overall acceptance by a 9-point evaluation method (1: very bad, 3: bad, 5: average, 7: good, 9: very good). The sensory evaluation results are shown in Table 1 below.

division Exterior taste incense Comprehensive symbol map Example 1 7.6 8.1 8.5 8.0 Example 2 7.4 8.6 8.8 8.3 comparative example 7.3 4.1 4.7 5.4

Looking at the results of Table 1, both Examples 1 and 2 showed excellent results in terms of appearance, taste, flavor, and preference. On the other hand, the comparative example showed no significant difference in appearance, but showed a low score in terms of taste, aroma, and preference. This seems to be due to the result of reducing the fishy smell and enhancing the taste by using turmeric powder in the examples.

And Example 2 showed the highest score in taste and aroma. This is presumed to be the result of post-treatment of Jogi with loess balls impregnated with Jobaengi extract.

<Antioxidant activity evaluation>

In order to evaluate the antioxidant activity of the Jobaengi extract used in Example 2, the antioxidant activity was measured using the Jobaengi extract as a sample.

The sample was filtered to remove solid matter, then concentrated to 50 mL, and distilled water was added to dilute the sample to a concentration of 1000 ppm. Antioxidant activity (electron donation ability, EDA%) of the sample was measured by modifying the method of Blois. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of sample, stirred, and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed as the absorbance decrease rate of the sample-added group and the non-additive group. The radical scavenging activity was calculated by the following formula and shown in Table 2 below.

Radical scavenging activity (%) = (1-absorbance of sample added / absorbance of no-addition group) × 100

sample Radical scavenging activity (%) Jobaengi Extract 56.3 Control (BHT) 58.6

Referring to the results of Table 2, it was found that the extract of Jobaengi had similar radical scavenging activity when compared to the control, synthetic antioxidant (BHT). Therefore, it was confirmed that the Jobaengi extract had excellent antioxidant activity.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is merely an example, and that various modifications and equivalent embodiments are possible therefrom by those of ordinary skill in the art. Accordingly, the true protection scope of the present invention should be defined only by the appended claims.

Claims (3)

A mixing step of mixing 75 to 98% by weight of topan salt and 2 to 25% by weight of turmeric or turmeric powder to obtain salted salt;
an intervening step of sprinkling the salted salt at an early stage and salting it for 3 to 72 hours;
a washing step of weaving the salted flagellum in the intervening step and washing it by immersing it in washing water;
Including a; drying step of drying the early plants washed in the washing step;
The early stage is a reference group or a biasing group,
After the washing step, after removing the washed early water, cover with loess balls impregnated with Jobaengi extract and store for 12 to 24 hours, and then perform the drying step,
The ocher ball is prepared by a) adding water to the loess powder to make ocher dough, b) adding 10 to 50 parts by weight of bamboo sawdust with respect to 100 parts by weight of the ocher dough, and c) adding the bamboo sawdust Forming the ocher dough into a spherical molded body having a diameter of 4 to 10 mm; d) calcining the molded body to obtain the ocher ball in which the bamboo sawdust is carbonized; A method for producing gulbi using turmeric or turmeric, characterized in that it is obtained through the step of immersing for 10 to 10 hours and impregnating the Jobaengi extract into the inside of the loess balls. The method of claim 1, wherein the washing water contains 85 to 98% by weight of water and 2 to 15% by weight of turmeric or turmeric powder. delete