KR102370673B1 - A Handling Method of Hairtail - Google Patents

Abstract

The present invention is a haircut pre-treatment step; cutting the pre-treated cutlassfish; washing the cut hairtail; immersing the washed cutlassfish in a microbial solution; And discharging the washed hairtail immersed in the microbial solution, and to a haircut care method comprising the step of rapidly cooling the discharged hairtail, a kind of photosynthetic bacteria, Rhodobacter capsulatus strains in a culture solution After culturing in to prepare a microbial agent, and mixing water with this microbial agent to prepare a microbial solution, by immersing the washed hairtail in the microbial solution, impurities contained in the washed hairtail are decomposed, and the washed It is possible to prevent the decay of the haircut, and also to remove the fishy smell of the washed haircut.

Description

A Handling Method of Hairtail

The present invention relates to a method for trimming haircuts, and more particularly, to a method for providing haircuts trimmed without fishy taste and flavor to consumers.

In general, hairtail is a difficult fish, and belongs to a fish species that live from the surface to a depth of 350 m. It is mainly caught with a steamer trawl at a depth of 100m, but it is also caught by long-distance fishing or fishing, and it is very tasty for food.

In addition, the selenium contained in the silvery skin of cutlassfish has anti-cancer effects and is known to be good for anti-aging as it is rich in protein and minerals. Cutlassfish are mainly used in the form of stewed cutlassfish, and recently, cutlassfish belly is widely used because of its advantage in that it can be cooked without trimming, washing and drying the cutlassfish in the natural wind.

These haircuts contain less selenium, but the content of protein and minerals is almost the same as that of haircut. However, in order to maintain freshness and taste, cutlassfish must be stored frozen, and the flesh does not crumble only after undergoing a thawing process during cooking. Since it is exposed to the air, there is a risk that it may promote decay due to the propagation of harmful microorganisms or pests.

When freshness is good, sea fish including cutlassfish have few volatile components, but as the freshness deteriorates, amines of volatile bases (ammonia, trimethylamine, dimethylamine, etc.) do. In addition, volatile carbonyl compounds, alcohols, hydrocarbons, etc. produced by oxidation of volatile acids (acetic acid, butyric acid, unsaturated fatty acids, etc.) are involved to form fish odor. When the freshness is severely deteriorated, a putrefactive odor is produced, which is the smell from volatile aldehydes (propanol, butanol, pentanal, hexanal, etc.) and volatile sulfur compounds (hydrogen emulsion, methanethiol, dimethyl sulfide, etc.).

Although cutlassfish are consumed in various forms as described above, there is a problem in that it has a fishy taste and smell unique to cutlassfish, which may give consumers objection.

In addition, it is difficult for the consumer to trim the haircut so that it does not have a fishy taste and smell, and therefore, in order to facilitate the consumption of haircut by the consumer, the trimmed haircut should be provided. There is a difficult problem in trimming the cutlassfish so that it does not taste and smell.

Korean Patent Registration 10-1686134

An object to be solved by the present invention is to provide a method for cleaning haircuts for consumers to consume in various forms.

In addition, an object of the present invention is to provide a method for cleaning haircuts that can provide consumers with cut haircuts so that they do not have a fishy taste and flavor.

Objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the problems pointed out above, the present invention includes a haircut pre-treatment step; cutting the pre-treated cutlassfish; washing the cut hairtail; immersing the washed cutlassfish in a microbial solution; And discharging the washed haircut immersed in the microbial solution, and provides a haircut care method comprising the step of rapidly cooling the discharged haircut.

In addition, the present invention provides a method for cleaning the haircut further comprising the step of vacuum-packing the quenched cutlassfish, and freezing and storing the vacuum-packed haircuts.

In addition, the present invention provides a method for trimming haircuts, wherein the microbial agent corresponds to a preparation for culturing a Rhodobacter capsulatus strain, and the microbial solution is a mixture of a certain amount of water with the microbial agent.

In addition, the present invention prepares the microbial solution by mixing the microbial agent and water, and the microbial solution is a haircut method by mixing 400 to 1000 ml of the microbial agent based on 1 ton of water. to provide.

In addition, the present invention provides a method of immersing the washed hairtail in a microbial solution, immersing the washed haircut in a microbial solution of a temperature range of 2 to 5 ℃.

In addition, the present invention provides a method for trimming the haircut, wherein the step of rapidly cooling the discharged hairtail is to proceed with the rapid cooling at a temperature of -30 to -50 ℃.

According to the present invention as described above, a kind of photosynthetic bacteria, Rhodobacter capsulatus, is cultured in a culture solution to prepare a microbial agent, and water is mixed with the microbial agent to prepare a microbial solution, By immersing the washed hairtail in the microbial solution, it is possible to decompose impurities contained in the washed hairtail, prevent decay of the washed hairtail, and also remove the fishy smell of the washed hairtail.

In addition, in the present invention, it is possible to provide consumers with cut hair cut so that there is no fishy taste and flavor.

1 is a flowchart for explaining a haircut grooming method according to the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims.

With reference to the accompanying drawings will be described in detail for the implementation of the present invention. Irrespective of the drawings, like reference numbers refer to like elements, and "and/or" includes each and every combination of one or more of the recited items.

Although the first, second, etc. are used to describe various elements, these elements are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first component mentioned below may be the second component within the spirit of the present invention.

The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components in addition to the stated components.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

Spatially relative terms "below", "beneath", "lower", "above", "upper", etc. It can be used to easily describe the correlation between a component and other components. Spatially relative terms should be understood as terms including different directions of components during use or operation in addition to the directions shown in the drawings. For example, when a component shown in the drawing is turned over, a component described as “beneath” or “beneath” of another component may be placed “above” of the other component. can Accordingly, the exemplary term “below” may include both directions below and above. Components may also be oriented in other orientations, and thus spatially relative terms may be interpreted according to orientation.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart for explaining a haircut grooming method according to the present invention.

Referring to FIG. 1 , first, the haircut cutting method according to the present invention includes a haircut pretreatment step (S100).

The haircut pre-treatment step is a step of removing the insoluble part of hairtail, and in the haircut pretreatment step (S100) according to the present invention, the scales, fins, and tail of hairtail are separated, and then the intestines are removed and trimmed. can

At this time, it is preferable to use fresh cutlassfish as the cutlassfish in the present invention, and loss of cutlassfish can be trimmed by removing the fins, head and tail, and removing the intestines.

Next, the haircut grooming method according to the present invention includes cutting the pre-treated haircut (S110).

The cutting step corresponds to the step of cutting the pre-treated hairtail into 2, 3, 4 or 5 layers, and the number of coats of the cut hairtail can be cut to an appropriate size if necessary, therefore, In the present invention, it is not intended to limit the number of coats of the cut hairtail.

Next, the method for cleaning haircuts according to the present invention includes washing the cut haircuts (S120).

The step of washing the cut hairtail includes a basic washing step, and the basic washing step may be washed using clean running water.

In addition, the basic washing step may be performed at a temperature of 5 to 10 ℃.

That is, the basic washing step may be performed using clean flowing water, and the basic washing step may be performed while maintaining the temperature of the water at a temperature of 5 to 10°C.

Thereby, it is possible to prevent decay of the cut hairtail in the basic washing step and maintain freshness.

At this time, in the step of washing the cut hairtail, after the basic washing step, a fishy smell removal washing step may be further performed, and the fishy smell removal washing step is, using squid ink and pine needles, the cut haircut can also be washed.

More specifically, first, pine needles and purified water are mixed in a weight ratio of 1:9 to 2:8, and the purified water in which the pine needles are mixed is boiled at a temperature of 80 to 90° C. for 50 to 60 minutes, then the pine needles are removed and filtered. A pine needle filtrate can be prepared.

Next, the pine needle filtrate and squid ink can be mixed in a weight ratio of 8.5:1.5 to 9:1 and aged for 5 to 8 hours to prepare a pine needle aging solution.

Next, the fishy smell of the cut haircuts may be removed by immersing the basic washed cut hairtails in the pine needle aging solution at a temperature of 5 to 8° C. for 5 to 10 minutes.

However, in the present invention, it is not intended to limit whether or not to proceed with the washing step to remove the fishy smell.

Continuingly, referring to FIG. 1 , the method for cleaning haircuts according to the present invention includes immersing the washed haircuts in a microbial solution (S130).

The microbial agent corresponds to a culturing of a Rhodobacter capsulatus strain, and the microbial solution means mixing a certain amount of water with the microbial agent.

The Rhodobacter capsulatus strain is a kind of photosynthetic bacteria (PSB), and the photosynthetic bacteria are produced according to the photosynthetic pigment and electron donor (hydrogen sulfide availability) with purple bacteria and green Classified as green bacteria, red bacteria are subdivided into purple nonsulfur bacteria and purple sulfur bacteria, and green bacteria are green sulfur bacteira and green non-sulfur bacteria. (green nonsulfur bacteria).

Erythrobacteriaceae are Gram-negative bacilli composed of about 30 species, unicellular, and generally proliferate by binary fission, but some proliferate by budding. Most are motile as flagella, but some are non-motile. Red sulfur bacteria are absolute photosynthetic bacteria that cannot photosynthesize under aerobic conditions, whereas most non-sulfur red sulfur bacteria are chemoorganotrophs (microorganisms using organic matter as energy and carbon sources) that can grow aerobically in the dark. )am. Red non-sulfur bacteria generally live in freshwater lakes, ponds and soils where organic matter is present but sulfide is absent or exists in low concentrations. Because red sulfur bacteria and green sulfur bacteria exist only in limited specific habitats, their contribution to productivity by photosynthesis is insignificant in the ecosystem.

Therefore, non-sulfur red bacteria that are widely used in industry are Rhodobacter sphaeroides and Rhodobacter capsulatus belonging to the family Rhodospirillaceae.

These photosynthetic bacteria are used in various industries such as agriculture, livestock, fish farming, environmental improvement, cosmetics, and therapeutics. In agriculture, the soil becomes fertile due to nitrogen fixation by photosynthetic bacteria, and the root zone environment is improved and root growth is improved by the large amount of proteins, trace elements, nucleic acids and physiologically active substances secreted by photosynthetic bacteria. . In particular, it is helpful in preventing damage from soil acidification caused by continuous cropping. In the livestock field, it can be used to remove fatty acids, amines, and hydrogen sulfide-based odor-generating substances such as acetic acid and propionic acid generated on farms. suppression and increase the productivity of livestock.

In addition, due to the carotenoid-based substances produced by photosynthetic bacteria, the color of meat and eggs can be vivid and the meat quality can be improved. In the field of fish farming, photosynthetic bacteria themselves become a protein source and increase zooplankton, thereby increasing fish food, so the hatchability and survival rate of fry can be improved.

In the present invention, a kind of photosynthetic bacteria, Rhodobacter capsulatus, is cultured in a culture solution to prepare a microbial agent, and water is mixed with the microbial agent to prepare a microbial solution, and then to the microbial solution By immersing the washed hairtail, it is possible to decompose the impurities contained in the washed hairtail, prevent decay of the washed hairtail, and also remove the fishy smell of the washed hairtail.

On the other hand, as an example of a method for producing the microorganism, Rhodobacter capsulatus is liquid cultured for 24 to 36 hours and used as a seed, and cultured overnight in 10 ml of Nutrient liquid medium is mass-produced. It is preferable to use it as a seed for

As a medium for mass production, that is, 2.0 g of yeast extract per 1 liter, sodium acetate 0.5 g, ammonium sulfate 0.5 g, sodium glutamate 0.7 g, potassium dibasic phosphate 0.5 g, sodium succinate 2.0 g, minerals (iron, magnesium, manganese, etc.) It is preferable to use a liquid medium containing 0.05 g and the remainder of distilled water, and as culture conditions, it is preferable to incubate for 24 to 36 hours at 200 rpm, 1 vvm at 30, illuminance 5,000 Lux.

Through this, it is possible to prepare the microbial agent according to the present invention.

However, the method for producing the microorganism is not limited in the present invention, and according to a general culture medium and culture method, a microorganism containing the Rhodobacter capsulatus strain can be prepared.

In addition, preparing the microbial solution may be prepared by mixing the microbial agent and water, for example, by mixing 400 to 1000 ml of the microbial agent based on 1 ton of water, the microbial solution can be prepared .

However, the method for preparing the microbial solution in the present invention is not limited, and the amount of the microbial agent in the microbial solution can be adjusted according to the needs of the user.

In addition, the immersion of the washed hairtail in the microbial solution in the present invention is preferably performed for 5 minutes to 1 hour.

On the other hand, the temperature in the step of immersing the washed hairtail in the microbial solution is preferably made at a low temperature, for example, it is preferable to immerse the washed hairtail in a microbial solution of a temperature range of 2 to 5 ℃.

At this time, in the present invention, the immersion of the washed hairtail in a microbial solution of a temperature range of 2 to 5°C is, as the time in the immersion step elapses, when immersion for a long time, the washed haircut is Because there is a risk of spoilage, by immersing the washed hairtail in a microbial solution in a temperature range of 2 to 5°C, even if immersion is performed for a long time, it is possible to prevent decay of the washed hairtail.

In addition, in the present invention, immersing the washed hairtail in a microbial solution of a temperature range of 2 to 5 ° C. is to increase the quenching effect in the quenching step to be described later, and the temperature range of 2 to 5 ° C. is a microorganism solution It can be understood as a temperature range for increasing the quenching effect of the quenching step to be described later under the condition that the activity of the microorganisms contained in it is not significantly reduced.

Continuingly, referring to FIG. 1 , the method for cleaning haircuts according to the present invention includes discharging the washed haircuts immersed in the microbial solution, and rapidly cooling the discharged haircuts (S140).

At this time, the step of rapidly cooling the discharged hairtail is performed at a temperature of -30 to -50 ℃.

By quenching at the above temperature, that is, at a temperature of -30 to -50 °C, in the present invention, it is possible to prevent the decay of hairtail immersed in the microbial solution.

On the other hand, as described above, the temperature in the step of immersing the washed hairtail in the microbial solution is preferably made at a low temperature, for example, immersing the washed hairtail in a microbial solution in a temperature range of 2 to 5 ℃ It is preferable to do

That is, in the present invention, immersing the washed hairtails in a microbial solution of a temperature range of 2 to 5° C. may increase the quenching effect in the quenching step.

According to the above method, in the present invention, haircuts can be trimmed.

On the other hand, although not shown in the drawings, the method for cleaning haircuts according to the present invention includes vacuum packaging the quenched haircuts, and freezing and storing the vacuum-packed haircuts.

The vacuum packaging may be performed through a general vacuum packaging method, and the type of vacuum packaging method is not limited in the present invention.

In addition, the frozen storage of the vacuum-packed hairtail may be stored in a freezer of a temperature range of -20 to -40°C, and the present invention does not limit the method of freezing the haircut.

As described above, although it is consumed in various forms, it has a fishy taste and smell unique to cutlassfish, so there is a problem that may give consumers objection.

In addition, it is difficult for the consumer to trim the haircut so that it does not have a fishy taste and smell, and therefore, in order to facilitate the consumption of haircut by the consumer, the trimmed haircut should be provided. There is a difficult problem in trimming the cutlassfish so that it does not taste and smell.

However, in the present invention, a kind of photosynthetic bacteria, Rhodobacter capsulatus, is cultured in a culture solution to prepare a microbial agent, and water is mixed with the microbial agent to prepare a microbial solution, and then to the microbial solution By immersing the washed hairtail, impurities contained in the washed hairtail can be decomposed, prevent decay of the washed haircut, and also remove the fishy smell of the washed haircut.

In addition, through this, it is possible to provide the cut cutlassfish to the consumer so that there is no fishy taste and flavor.

Hereinafter, an example of cooking cutlassfish trimmed as described above will be described.

The cooking examples of haircuts to be described below relate to pickled cutlassfish, however, it is not limited to the cooking examples of haircuts to be described later in the present invention.

First, the method for preparing pickled cutlassfish as an example of cooking includes the step of defrosting the vacuum-packaged and frozen cutlassfish as described above.

In this case, in the present invention, the thawing step corresponds to a low-temperature thawing step, and in the present invention, the low temperature means a temperature range of 5 to 10°C.

In the present invention, by thawing the vacuum-packed and frozen haircut at a low temperature in a temperature range of 5 to 10°C, it is possible to prevent spoilage of the thawed hairtail and maintain freshness.

Next, the method of preparing the pickled cutlassfish includes the step of preparing a seasoning.

The seasoning in the step of preparing the seasoning may include red pepper paste, fine red pepper powder, coarse red pepper powder, sugar, white vinegar, soy sauce, starch syrup, cider and apple cider vinegar.

In the present invention, the fine red pepper powder and coarse red pepper powder have a difference in particle size, and since pepper powder is generally used by those of ordinary skill in the art, a detailed description thereof will be omitted.

Next, the method for preparing the pickled cutlassfish includes the step of mixing the seasoning.

The step of mixing the seasoning corresponds to the step of mixing the prepared seasoning in a constant weight ratio, and based on 100 parts by weight of the thawed cutlassfish, 18 to 22 parts by weight of red pepper paste, 3 to 5 parts by weight of fine red pepper powder, coarse 3 to 5 parts by weight of red pepper powder, 2 to 3 parts by weight of sugar, 3 to 5 parts by weight of white vinegar, 4 to 6 parts by weight of soy sauce, 1 to 3 parts by weight of starch syrup, 1-3 parts by weight of cider and 0.5 to 1.5 parts by weight of apple cider vinegar It may be mixed in a negative weight ratio.

Next, the method for preparing the pickled cutlassfish includes a trick of aging the mixed seasoning.

The aging of the mixed seasoning is a step of aging by storing the mixed seasoning in a low-temperature aging room maintaining a low-temperature state.

In the present invention, through the aging step, the seasonings can be harmonized to create a deep taste.

In addition, in the present invention, the aging step may be carried out by storing at a temperature of 3 to 7 ° C. for 60 to 150 minutes. And, if it is carried out in excess of the upper limit range, the seasoning may be over-aged and a problem may occur in which the original taste of the seasoning is changed.

Next, the method for preparing the pickled cutlassfish includes a step of marinating the thawed cutlassfish and the aged seasoning.

That is, the seasoning step is a step of mixing the aged seasoning and the thawed cutlassfish to prepare pickled cutlassfish.

In the pickling step, the taste and flavor can be improved by mixing the aged seasonings with the fishy odor of cuttail fish.

In the above method, pickled cutlassfish according to the present invention can be prepared, but, as described above, the present invention is not limited to the cooking examples of the cutlassfish.

Although embodiments of the present invention have been described with reference to the above and the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing its technical spirit or essential features. You can understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

hairtail pre-treatment step;
cutting the pre-treated cutlassfish;
washing the cut hairtail;
immersing the washed hairtail in a microbial solution;
Discharging the washed hairtail immersed in the microbial solution, and rapidly cooling the discharged haircut; and
Further comprising the step of vacuum packaging the quenched cutlassfish, and freezing the vacuum-packed cutlassfish,
The microbial solution is prepared by mixing a microbial agent and water, and the microbial solution is to mix 400 to 1000 ml of the microbial agent based on 1 ton of water,
The step of immersing the washed hairtails in the microbial solution is to immerse the washed hairtails in a microbial solution of a temperature range of 2 to 5° C., immersing the washed hairtails in the microbial solution is 5 minutes to 1 hour proceeding while
The step of rapidly cooling the discharged hairtail is to proceed with the rapid cooling at a temperature of -30 to -50 ℃,
The microbial agent Rhodobacter capsulatus (Rhodobacter capsulatus) that corresponds to the preparation of the cultured haircut method. delete delete delete delete delete

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