KR102361937B1 - Processing method of croaker for steam - Google Patents

Abstract

The present invention relates to a processing method of steamed bushes with good meat quality and removing fishy smell, comprising: a first washing step of washing the bushes repeatedly in water a number of times; removing the intestines of the first washed sub; a second washing step of repeatedly washing the viscera from which the intestines have been removed in water again a plurality of times; First sterilization by injecting the washed secondarily into a sterilizer and irradiating light for 20 to 30 seconds with a UV-C LED; generating steam by pouring water into a steamer and boiling honey water with honey added; Putting the sterilized bush in the steamer and fumigating for 10 to 20 seconds in the generated water vapor; Natural drying of the bush fumigated with water vapor for 30 to 40 hours; Secondary sterilization by putting the naturally-dried bushes back into a sterilizer and irradiating light for 20 to 30 seconds with a UV-C LED; And packaging the secondary sterilized sub; it is configured to include.

Description

Processing method of croaker for steam

The present invention relates to a processing method of steamed fish, and more particularly, to a method of processing steamed fish with good meat quality and eliminating the fishy smell of fish.

Gulbi refers to the dried fish after salting it with salt.

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 is rapidly increasing every year as the preference is higher.

Birds include yellow croaker, croaker, nostalgia, and bursa.

In particular, Buce is a saltwater fish of the flounder family. The back is grayish-yellow and the belly is yellowish-white, and the snout tip is slightly rounder than that of the reference fish, and the shape of the head and the height of the dorsal fin are lower.

And, recently, compared to the reference machine, the price is low, the quantity is large, and the taste is not inferior, so a lot of consumption follows.

Buce lives in sandy and tidal flats with a depth of less than 120m and feeds on crustaceans such as copepods, shrimps, crabs, and lobsters. Spawning occurs in spring in the East China Sea and in autumn in the South China Sea.

It inhabits the western and southern seas of Korea, and is distributed to the East China Sea and the South China Sea.

Buse is mainly consumed by drying it like the reference period, but the meat quality is lower than that of the reference period because the flesh is crumbly compared to the reference period, so there is a problem that the preference is lower than that of the reference period.

Conventionally, as disclosed in Korean Patent Application Laid-Open No. 10-2014-0026581, there have been many studies to improve the quality of oysters using a reference machine, but there is no attempt to provide high-quality pressed oysters.

As described above, in spite of many studies, when cooking using a pusher, the meat quality deteriorates, and in particular, it is still being discussed as a problem in completely removing miscellaneous smells such as fishy smell, and hygiene is maintained in the sterilization and distribution process in the processing process. The need for measures to increase it is mentioned.

[Prior art literature]

1. Korean Patent Publication No. 10-2014-0026581

An object of the present invention to solve the above problems is to remove the fishy smell of fish and improve the flavor of the meat with excellent meat quality, thereby improving the preference of both adults and children. is to provide

In order to achieve the above object, there is provided a processing method of steaming bushings according to an embodiment of the present invention, comprising: a first washing step of washing the bushings repeatedly in water a plurality of times; removing the intestines of the first washed sub; a second washing step of repeatedly washing the viscera from which the intestines have been removed in water again a plurality of times; First sterilizing the bushes by injecting the washed secondarily into a sterilizer and irradiating light for 20 to 30 seconds with a UV-C LED; generating steam by pouring water into a steamer and boiling honey water with honey added; Putting the first sterilized bush in a steamer and fumigating for 10 to 20 seconds in the generated water vapor; Naturally drying the bush fumigated with water vapor for 30 to 40 hours; Secondary sterilization by putting the naturally-dried bushes back into a sterilizer and irradiating light for 20 to 30 seconds with a UV-C LED; And packaging the secondary sterilized sub; it is configured to include.

According to an embodiment of the present invention, in the steps of sterilizing the bush with the UV-C LED, the LED irradiation is made over the entire surface of the bush by inserting a skewer into the mouth of the bush and allowing the skewer to rotate. do.

According to an embodiment of the present invention, it is characterized in that the hot pepper powder is added to the steaming water during the fumigation of the bushings and boiled.

When the processing method of the steamed part according to the embodiment of the present invention as described above is used, miscellaneous smells such as fishy smell of fish can be completely removed, and it is possible to improve the flavor of the taste due to excellent meat quality, Regardless of adult or child, it provides an effect that can greatly improve the preference for buche dishes.

1 is a flowchart of a processing method of steaming parts according to an embodiment of the present invention.
Figure 2 is a view showing an example of sterilization in the processing method of the steaming part according to an embodiment of the present invention.
3 is a view showing an example of steam fumigation in the processing method of steaming parts according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the processing method of the steaming part according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart of a processing method of steaming parts according to an embodiment of the present invention, FIG. 2 is a view showing an example of sterilization in a processing method of steaming parts according to an embodiment of the present invention, and FIG. 3 is an embodiment of the present invention It is a view showing an example of steam fumigation in the processing method of steaming according to the example.

First, it should be noted that in the drawings, the same components or parts are denoted by the same reference numerals. In addition, in describing the present invention, detailed descriptions of related well-known functions or configurations will be omitted so as not to obscure the gist of the present invention.

Generally, gulbi refers to a product in which some moisture has been removed by ventilating for a few days after salting early.

Buse (barley gulbi), which is gaining popularity recently, is named after the dried kiwi dried in the sea breeze was stored for a long time in the outer barley when there was no refrigeration or freezing facility. The difference is that it flies more.

Experts estimate that the above-mentioned buce has a lower taste than early fish when it is in the state of fish or when it is slightly dried, but when dried for a long time, inosinic acid, which gives a savory taste, increases, and the flesh becomes more chewy, and the taste is better than early stage.

Another advantage is that it has a lot of flesh compared to the early stage, so you can eat a lot.

However, since the tax is also a fish, miscellaneous smells such as fishy smell are generated in the process of receiving, storing, and cooking products.

As shown in FIG. 1 , the processing method of the steamed bushel according to an embodiment of the present invention, which removes miscellaneous odors such as fishy smell of fish and meat quality is very good, as shown in FIG. 1 , the first washing step (S11), intestines Removal step (S12), second washing step (S13), first sterilization step (S14), steam generation step (S15), steam fumigation step (S16), natural drying step (S17), secondary sterilization step (S18) and a packaging step (S19).

In the first washing step (S11), the washing is repeated a number of times in clean running water to remove foreign substances, etc. attached to the surface of the selected biasing force 10 .

And it is preferable that purified water or clean groundwater is used as the washing water, and the temperature of the washing water during washing is 5 to 20°C.

In the intestine removal step (S12), the intestines that generate the most fishy smell of the fish in the first washed section 10 are removed.

Here, the bushings 10 are aged for umami. At this time, the intestines in the body ripen faster, so it is preferable to remove them in advance and ripen them because they smell like rot with a fishy smell.

In the second washing step (S13), the viscera 10 from which the intestines are removed is washed repeatedly in water again a number of times.

It is preferable to use purified water or clean groundwater as the washing water, and the temperature of the washing water is preferably 10 to 30°C.

And, the sterilization of the bias (10) is performed in the first and second stages, and is carried out separately according to the work to be carried out by fumigation.

That is, in the step (S14) of sterilizing the bushing 10 first, the secondly washed bushing 10 is put into the sterilizer 50 as shown in FIG. 2 to UV-C LED (20). It is carried out by irradiating light for 20 to 30 seconds.

In the step (S14) of sterilizing the bushing 10 with the UV-C LED 20, the skewer 40 is inserted into the mouth of the bushing 10, and the skewer 40 is rotated, thereby irradiating the LED. It is preferable to be made over the entire surface of the biasing force (10).

That is, the biasing force 10 is inserted with a skewer 40 and hung on the rotating body 55 on the ceiling. At this time, the rotating body 55 into which the skewer 40 is inserted rotates 360 °, and the By illuminating the sterilization lamp through the provided UV-C LED (20), sterilization of the bacteria on the surface of the bias (10) is made.

As an effect of sterilization, it is possible to ensure the quality of the product during distribution and storage, and it is possible to remove even some fishy smell through the removal of the odor obtained by the use of the UV-C LED 20 .

The steam generating step (S15) is a step of generating steam for steaming by fumigating the bushing 10. Water is poured into the steamer 30 and honey is added to make honey water 31, which is boiled to generate steam.

The honey is used as an enema, rhinitis, frostbite, boil, thrush, hemorrhoids, chapped lips, eye disease, burns and other trauma treatment. It is effective for hematopoietic action and constipation in anemia patients, and is effective as an oral drug for cholangitis, cold, gastrointestinal disease, constipation, low maternal lactation, anemia, lung disease, heart disease, neurasthenia, tapeworm, and as an additive in pediatric drugs It is used as a flavoring agent for other drugs and is effective as a nutritional supplement for obesity or the elderly.

Therefore, honey was used to obtain the same efficacy as above when stabbing the bushing (10).

The ratio of honey and water to the honey water 31 put into the steamer 30 was 70% by weight of honey and 30% by weight of water.

Here, the reason for limiting the honey contained in the honey water 31 to 70% by weight is that, above that, the sweetness to the bias 10 becomes strong and the original taste is lost, and below that, the miscellaneous smell is completely caught. Because it doesn't taste good and it doesn't taste good.

When water vapor is generated as described above, as shown in FIG. 3 , the primary sterilized bush 10 is put into the steamer 30 and fumigated in the generated water vapor for 10 seconds to 20 seconds (step S16).

On the other hand, it is also possible to boil by putting red pepper powder in water for steaming during fumigation of the bushing (10).

The reason for adding red pepper powder during fumigation as described above is to provide the spicy taste that Koreans basically prefer while catching the bitterness of the busher (10).

Then, the bushings 10 fumigated in the water vapor are naturally dried for 30 to 40 hours (step S17).

Then, the naturally-dried bushing 10 is put back into the sterilizer 50 and sterilized a second time by irradiating light for 20 to 30 seconds with the UV-C LED 20 (step S18), the method of sterilization is It may be carried out in the same manner as the above primary sterilization.

As described above, the secondary sterilized bush 10 may be packaged (step S19), stored, or sold.

(Example 1)

First, after washing the visor 10 in water repeatedly a number of times, the intestines of the first washed visor 10 were removed, and the viscera 10 from which the viscera was removed was washed again repeatedly many times in water. .

As described above, the second wash 10 was put into the sterilizer 50, and the UV-C LED 20 was irradiated with light for 20 to 30 seconds to firstly sterilize it.

Then, 30% by weight of water is poured into the steamer 30, and 70% by weight of honey is added and boiled to generate steam. It was fumigated for from seconds to 20 seconds.

After the bushing 10 fumigated with the water vapor is naturally dried for 30 to 40 hours, the naturally-dried bushing 10 is put back into the sterilizer 50 for 20 to 30 with a UV-C LED 20 . Secondary sterilization was completed by irradiating light for seconds, and processing of steaming was completed.

(Example 2)

First, after washing the visor 10 in water repeatedly a number of times, the intestines of the first washed visor 10 were removed, and the viscera 10 from which the viscera was removed was washed again repeatedly many times in water. .

As described above, the second wash 10 was put into the sterilizer 50, and the UV-C LED 20 was irradiated with light for 20 to 30 seconds to firstly sterilize it.

Then, 40% by weight of water is poured into the steamer 30, 60% by weight of honey, and red pepper powder are added to boil to generate steam, and then, the first sterilized bushing 10 is put into the steamer 30 and generated It was fumigated for 10 to 20 seconds in steam.

After the bushing 10 fumigated with the water vapor is naturally dried for 30 to 40 hours, the naturally-dried bushing 10 is put back into the sterilizer 50 for 20 to 30 with a UV-C LED 20 . Secondary sterilization was completed by irradiating light for seconds, and processing of steaming was completed.

(Comparative example)

The steaming part was processed in the same manner as in Examples 1 and 2, except that, when generating steam for fumigation, honey and red pepper powder were not added, and only water steam was generated.

<sensory test>

Examples 1 and 2, and a sensory test was carried out by tasting the bias of the comparative example. Thirty panelists were selected to evaluate the appearance, flavor, taste, and palatability of busses by a five-point scale method, and the results are shown in Table 1 below. Examples 1 and 2 and the bushes of Comparative Examples were baked in an oven and used as samples.

division Exterior incense taste Comprehensive palatability Example 1 4.3 4.5 4.3 4.3 Example 2 4.0 4.2 4.3 4.1 comparative example 3.5 2.5 2.8 2.9

As a result of the sensory test, Examples 1 and 2 all had a score of 4.0 or higher in appearance, flavor, and taste, indicating that the preference was excellent. In particular, there was a large score difference compared to the comparative example in aroma and taste. And Example 2 showed a higher overall score than Example 1, which is presumed to be a case in which a tester who does not like the spiciness of red pepper powder is included.

Through this, the present invention is expected to be able to manufacture steamed parts with excellent taste and palatability, and at the same time increase the functionality of the steamers.

As described above, although the present invention has been described by way of limited embodiments, the present invention is not limited thereto, and it is described below with the technical idea of the present invention by those of ordinary skill in the art to which the present invention pertains. Various modifications and variations are possible within the scope of equivalents of the claims to be made.

10: Bush 20: UV-C LED
30: steamer 31: honey water
40: skewer
50: sterilizer 55: rotating body

Claims (4)

A first washing step (S11) of washing the bias (10) repeatedly in water a number of times;
removing the intestines of the first washed sub (10) (S12);
a second washing step (S13) of repeatedly washing the viscera 10 from which the intestines have been removed again in water a plurality of times;
Secondary sterilization step (S14) by injecting the washed bushing (10) into the sterilizer (50) and irradiating light for 20 to 30 seconds with the UV-C LED (20);
Pouring water into the steamer 30 and boiling honey water 31 to which honey is added to generate steam (S15);
Putting the first sterilized bush (10) in the steamer (30) and fumigating in the generated water vapor for 10 seconds to 20 seconds (S16);
Naturally drying the bushings 10 fumigated with water vapor for 30 to 40 hours (S17);
Secondary sterilization by putting the naturally-dried bushing 10 back into the sterilizer 50 and irradiating light for 20 to 30 seconds with a UV-C LED 20 (S18); and
A second sterilized step (19) of packaging the sub (10);
The method according to claim 1, In the steps (S14, S17) of sterilizing the bushing 10 with the UV-C LED 20, a skewer 40 is inserted into the mouth of the bushing 10, and the skewer ( 40) is rotated, so that the LED irradiation is made over the entire surface of the biasing force (10).
The method according to claim 1, wherein the ratio of honey and water to the honey water (31) put into the steamer (30) is 70% by weight of honey and 30% by weight of water. The method according to claim 1, wherein, when the steamer (10) is fumigated, red pepper powder is added to the steaming water and boiled.

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