KR102467705B1 - Smoked salmon with improved preservation and flavor and manufacturing method therefor - Google Patents

Abstract

The present invention relates to smoked salmon with improved preservation and flavor using aged honey and a method for manufacturing the same. For the smoked salmon of the present invention, a mixture of salt, sugar, lemon, reel and aged honey is evenly applied to salmon meat, and salted for 40 to 50 hours at the temperature of 1 to 10℃, and then the salmon meat is washed. The washed salmon meat is dried at the temperature of 20 to 25℃ for 60 to 120 minutes and then smoked by repeating a process of smoking for 10 to 20 minutes. The composition ratio of the mixture is composed of 3 to 7 parts by weight of salt, 1 to 3 parts by weight of sugar and 3 to 6 parts by weight of a flavor composition with respect to 100 parts by weight of salmon. The flavor composition is composed of, with respect to 100 parts by weight of lemon, 20 to 40 parts by weight of dill and 300 to 500 parts by weight of aged honey.

Description

Smoked salmon with improved preservation and flavor and manufacturing method therefor}

The present invention relates to smoked salmon with improved preservative power and flavor and a method for producing the same, and more particularly, to improved preservative power and flavor by using glucose oxidase enzyme of aged honey. It's about smoked salmon.

In general, aquatic products such as fish are appropriately treated by applying various technologies according to their use in order to preserve and improve their value.

Aquatic product processing methods can be classified according to food, industrial, medicine, and feed. For food, products mainly manufactured for storage, such as frozen products, dried products, salted products, and canned foods, and soft products, smoked products, salted fish, and seasoned products, etc. It can be divided into products manufactured with the main purpose of seasoning.

Here, smoked food is a product in which fish and shellfish are incompletely burned with low-density hardwoods, sawdust, rice hulls, etc., and dried while being exposed to the smoke to have a unique flavor and preservation. On-hunbeop (溫燻法) · Liquid-Hunbeop (液燻法)·Electronic Hoonbeop (电燻法) have been implemented.

On the other hand, fish of the Salmonidae family are cold-water fish, such as grayling, yeolmokeo, salmon, humpback salmon, mountain trout, silver salmon, rainbow trout, jaguchi, red trout, and char. Among them, local specialties that are particularly relevant to the present invention are sancheoneo (trout), rainbow trout, redfish, and char (fish).

Sancheoneo is a hexagonal type of trout, spawning season is from September to October, and its main habitat is streams where the water is clear and the water temperature does not rise above 20℃ even in midsummer.

Rainbow trout is a freshwater fish that spends its entire life in fresh water without going down to the sea.

The appearance of spawning is similar to that of salmon, and in Korea, it has been very popular as a farmed fish since rainbow trout eggs were imported in 1965.

Char is a six-headed fish that lives only in the streams of clear rivers with low water temperature. After spawning, both the male and female die. 3 years after hatching, it reaches 25 cm in length.

Yeolmokeo is a fish species in the upper reaches where the water is very clear and the water temperature is low. It feeds on insects and small animals.

These cold-water salmon family fish inhabiting Korea have a meat quality that is softer than sea fish species, so they need to be developed as other processed foods than sashimi, and attention is paid to the above-mentioned smoking method.

When the smoking method is applied as a food processing method for fish, it removes moisture from the fish to maintain a certain degree of dryness, and penetrates the preservatives in the smoke to have preservation, and the odor of the fish is changed to the flavor of the smoke This is because it enhances the taste of the material by removing it with the heat, and it is possible to mass-produce and develop it as a special product of the local autonomous district.

However, there has been no report on smoked or smoked products or the prior art of the method for salmonid fish native to Korea, because it is a regional specialty and must be accompanied by productivity or processing conditions suitable for the situation and taste in Korea.

For example, the method for producing instant smoked dried pollack (application number 10-2000-0018196) involves immersing pollock in cold water, drying it for 5 to 7 days with mountain breeze and natural air drying, and then smoked through a liquid salting process and a seasoning process. A method for producing processed instant smoked pollack is disclosed.

This is an instant version of dried pollack, a local specialty, and the smoked method is applied in accordance with the nature of the pollack. It is also not suitable for application as a regional specialty.

The present invention is to maintain the fresh meat quality of the preserved salmon for a long time by increasing the preservation period of smoked salmon having a short preservation period. In addition, the present invention is to maintain the taste and aroma of salmon by increasing the flavor of smoked salmon.

In order to achieve the above object of the present invention, smoked salmon with improved preservative power and flavor using aged honey is prepared by the following process as a means of solving the problems of the present invention.

In the method for producing smoked salmon of the present invention, the mixture is evenly applied to salmon meat, salted for 40 to 50 hours at a temperature of 1 ° C to 10 ° C, and then the salted salmon meat is washed. The washed salmon meat is dried at a temperature of 20 to 25 ° C. for 60 to 120 minutes and then smoked by repeating the process of smoking for 10 to 20 minutes.

The composition of the mixture applied to the salmon meat is 3 to 7 parts by weight of salt, 1 to 3 parts by weight of sugar, and 3 to 6 parts by weight of a flavor composition applied to 100 parts by weight of salmon, and the flavor composition is dill (dill) in 100 parts by weight of lemon. ) After mixing 20 to 40 parts by weight, it is used to prepare by mixing aged honey corresponding to the weight of 3 to 5 times the weight of lemon.

The present invention has the effect of enhancing the flavor of salmon and preserving it fresh for a long time by using a salting process and a smoking process.

In the present invention, salt and sugar are used in the production of smoked salmon, and aged honey was additionally used to produce a sweet effect of the sugar, and a component called glucose oxidase contained in the aged honey has a bactericidal action, so that smoked salmon can be It has the effect of being more hygienic and fresh. That is, the glucose oxidase contained in the aged honey acts as a catalyst for producing hydrogen peroxide to enhance the sterilization effect.

In addition, the aged honey of the present invention has the effect of further enhancing the flavor by catching the flavor and smoke when applied to the surface of the washed salted salmon.

1 is a photograph of mixing the ingredients used in the production of smoked salmon according to the present invention.
Figure 2 is a photograph of the salting process in the production of smoked salmon of the present invention.
Figure 3 is a photograph of the washing process of salted salmon of the present invention.
4 is a photograph of smoked salmon during production of the present invention.

The present invention is to provide smoked salmon with improved preservation and flavor by processing frozen or live salmon. In the case of live salmon, the intestines and gills of salmon are removed, and smoked salmon is manufactured through processes such as salting and smoking processes.

Hereinafter, to the extent that a person having ordinary knowledge in the art to which this invention belongs can easily practice this invention.

In order to explain in detail, the most preferred embodiment of the present invention and the accompanying drawings will be described in detail with reference to

make a flag The other objects, features, and operational advantages of the present invention, including the operational effect

A description of a preferred embodiment will make this clearer.

For reference, the embodiments disclosed herein are the most desirable to help those skilled in the art understand among various possible examples.

Preferred examples are selected and presented only, and the technical spirit of the present invention is necessarily limited or limited only by this embodiment.

It is not limited, and changes are possible within a range that does not deviate from the technical spirit of the present invention, as well as other equivalent embodiments are possible.

First, the present invention removes the moisture of thawed salmon or live salmon to some extent, then smokes it with smoke to penetrate the preservatives in the smoke into the salmon flesh to have preservation, and to remove the smell of salmon with the flavor of carbonized smoke It relates to a smoked salmon processing method with improved preservation and flavor.

The smoked salmon processing method as described above can also be applied to smoked fish such as salmon and other fish, particularly trout, rainbow trout, and char.

As the salmon smoking method of the present invention, one of three methods of cold smoking, warm smoking, and liquid smoking can be applied. On the other hand, salmon can be smoked by the electric smoking method, and the electric smoking method generates corona discharge with high voltage in a separate smoking room, and passes the smoke through it to ionize and adsorb the particles of the electrified smoke to the pellets to perform the smoking is to do

In the present invention, smoke for smoking salmon includes acetic acid, formaldehyde, methanol, acetone, phenol, creosote, etc. Among them, formaldehyde, phenol, and creosote have bactericidal and antiseptic properties.

Since the electric smoking method performs rapid smoking in an electric steamer, it is necessary to maintain the penetration of wood-specific smoking and appropriate moisture.

For this purpose, separate air drying is performed in the present invention.

In the case of smoked salmon, salmon is usually salted in a basic seasoning based on salt and sugar for one to two days, then smoked and eaten with vegetables. If smoked salmon is prepared using refrigerated salmon, the taste and safety are good, but there is a disadvantage that the seasoning does not penetrate well into the salmon meat, so frozen salmon is mainly used so that the seasoning is well absorbed. The shelf life of smoked salmon is usually up to a week.

The present invention is to increase the shelf life of smoked salmon, which has a short shelf life, and further increase the flavor of smoked salmon.

In the present invention, in addition to salt and sugar, aged honey, dill and lemon are used to prepare smoked salmon with improved preservation and flavor.

First, the salmon is evenly mixed and salted with a mixture of 3 to 7 parts by weight of salt and 1 to 3 parts by weight of sugar in 100 parts by weight of salmon, and when salting as described above, a flavor composition is applied together and 40 at a temperature of 1 to 10 ℃. The dyeing process proceeds for ~50 hours.

In the salting process of the salmon, the flavor composition is evenly applied to the salmon so that the salmon is evenly coated with the flavor composition. At this time, the flavor composition applied according to the thickness of the salmon meat is changed so that the flavor is uniformly applied to the salmon. The flavor composition is prepared by mixing 20 to 40 parts by weight of dill with 100 parts by weight of lemon and then mixing with aged honey corresponding to the weight of 3 to 5 times the weight of lemon.

The lemon is an evergreen shrub of the rue family and mainly grows in tropical and subtropical regions, and is widely cultivated in Italy and the California coast.

The pulp has a strong sour taste due to citric acid, which accounts for more than 5% of the weight of lemon juice. Lemon juice also contains small amounts of B vitamins and is an ingredient in desserts such as tarts and traditional American lemon meringue pie.

Lemon is also used to enhance the taste of many poultry, fish, and vegetable dishes because of its unique taste. Lemonade made with lemon, sugar, and water is popular in hot weather, and lemon juice itself is added to black tea and drunk.

Important by-products of lemon include citric acid, calcium citrate, lemon oil, and pectin. Lemon oil is used in perfumes, soaps and seasonings, and is mainly produced in Sicily. Citric acid makes drinks, pectin is an important ingredient for making fruit jelly, and in medicine, it is used for the treatment of intestinal diseases such as anti-hemorrhagic agents and plasma expanders.

Dill (Anethum graveolens) is a kind of herb and is called a perennial herb or an annual herb depending on where it grows. It is the only species in the Anethum genus, and is also called Syrah (蒔蘿) and Small Fennel (小茴香).

Dill is rich in aromatic ingredients such as Apiole, Dillapiole, Carvone, Myristicin, and Umbelliferone, so it can be used in salads, pickles, Used for grilling, etc., it has the effect of relieving depression and insomnia, is good for improving anti-cancer and diabetes, and has cholesterol control effects.

In the present invention, the aged honey is used for more than two months after being collected. Honey has antibacterial and bactericidal action, and the effect of killing bacterial body fluids by osmotic pressure in high concentration sugar, which accounts for 80% of honey components, is recognized. It is also known that the acidity of honey is at the level of mild vinegar (pH 3.2 ~ 4.9), so bacteria cannot reproduce in it.

In the present invention, in addition to the bactericidal power of gluconic acid contained in honey, an enzyme called glucose oxidase has a strong bactericidal action, so it was applied to maintain the freshness of salmon. That is, glucose oxidase produces hydrogen peroxide to inhibit the growth of bacteria in salmon.

Hereinafter, the present invention will be described in detail using drawings and examples.

1 is a photograph of mixing the ingredients used in the production of smoked salmon according to the present invention, and FIG. 2 is a photograph of a salting process in the manufacture of smoked salmon according to the present invention. 3 is a photograph of the washing process of the salted salmon of the present invention, and FIG. 4 is a photograph of smoking during production of the smoked salmon of the present invention.

1. Combination of flavor composition

Thaw frozen salmon or wash refrigerated salmon. Lemon is sliced thinly and mixed with salt, sugar, dill, and aged honey, and applied to salmon to control the fishy smell of salmon. In addition, lemon is first salted with salt and sugar, mixed with dill and aged honey to prepare a flavor composition, and then applied to salted salmon to enhance the flavor of salmon. When preparing the flavor composition, the aged honey is mixed at the very end.

Ingredients used in the salting process of salmon are salted using salt, sugar, and flavoring compositions. The flavor composition is prepared by mixing aged honey, lemon and dill. The ratio of the mixture mixed in the salting process is a mixture of 3 to 7 parts by weight of salt and 1 to 3 parts by weight of sugar in 100 parts by weight of salmon, and the salmon is evenly mixed and salted. Apply evenly and perform the dyeing process.

2. Salmon salting process

The flavor composition or the flavor composition mixed with salt and sugar is evenly applied to the salmon meat, and then the salting process is performed. When applying the flavor composition, etc., the thick and thin parts of the salmon meat are separated, and the flavor composition is applied thicker to the thick part to adjust the amount applied so that the flavor is evenly spread. The dyeing time is 40 to 50 hours, preferably 48 hours.

In the present invention, salting is a pre-smoking process for maintaining the freshness of perishable salmon meat. That is, in the salting process, bacteria such as bacteria, yeast, and molds have an antibacterial action by inhibiting the growth by lowering the osmotic pressure by the salt component.

In the present invention, the salting process is performed for 40 to 50 hours at a temperature of 1 ° C to 10 ° C for the salmon meat after the washing and disassembly process, and it is preferable not to contact air in the refrigerated salting process.

When salting for a long time in the salting process, the salmon meat is excessively aged and the taste is lost, and the concentration of ㅇ salt in the salmon meat is excessively high, so it is preferable to perform the salting during the above time period.

3. Treatment process after dyeing

After the above salting, the salting material of the salmon meat is washed to remove salt and sufficiently washed to maintain an even surface shape of the salmon meat. Doing so cleans the salmon meat and properly adjusts the taste and aroma of the salmon meat. When washing to wash off excess salt and salting materials of the salmon meat, it is preferably performed in ice water and running water, and it is preferable to sufficiently wash the salt for about 30 to 60 minutes.

After washing the salmon meat, it is desirable to remove the water with a clean towel or air-dry it with the wind. Air drying as described above is forcibly performed using natural wind or a fan.

4. Smoking process

The salmon meat after the salting process is placed on a smoker and smoked to produce smoked salmon. In other words, salmon meat salted in a smoker is treated, and aged honey is spread thinly on the outside and then smoked.

Smoke is smoked at a temperature of 20 to 25 ° C. in a smoker in which salmon meat is placed, and the smoke is smoked by burning wood. In the smoking process, it is preferable to repeat the process of drying for 60 to 120 minutes and then smoking for 10 to 20 minutes 1 to 3 times. . The smoking process may be performed using various trees regardless of the type of wood, but it is preferable to use oak, cypress, etc. as a smoking material.

The smoked salmon is cleaned of foreign substances outside the salmon meat and sterilized before or after packaging. Sterilization is preferably ultraviolet sterilization, because it can effectively sterilize the inside and outside of the packaging.

For sterilization, a separate sterilization room equipped with an ultraviolet light emitting device (lamp) is required. that can be further increased.

<Example>

Prepare 50 kg of chilled salmon. Mix 2.4 kg of salt, 1.2 kg of sugar, 2 kg of aged honey, 150 g of dill, and 500 g of lemon, apply this mixture evenly to the salmon meat, and perform a salting process. When curing, the aged honey is mixed at the very end.

It is preferable to perform the salting process for salmon meat at 8 ° C. for 48 hours, and not to contact air during the salting process.

In the smoker, the smoking temperature was maintained at 23 ° C., and the smoking was performed, and the smoking process was repeated 3 times, drying for 100 minutes and then smoking for 15 minutes. Aged honey is applied to the salmon meat surface before smoking.

When salmon was smoked by the above process, the flavor of salmon meat was enhanced, and the shelf life while maintaining freshness was greatly improved compared to the case of normal salmon meat treatment.

Claims (5)

In the method for producing smoked salmon with improved preservation and flavor using aged honey,
The method for producing the smoked salmon is to apply 3 to 7 parts by weight of salt, 1 to 3 parts by weight of sugar, and 3 to 6 parts by weight of a flavor composition to 100 parts by weight of salmon, and a salting process at a temperature of 1 to 10 ° C. for 40 to 50 hours perform,
The flavor composition is prepared by mixing 20 to 40 parts by weight of dill with 100 parts by weight of lemon and then mixing with aged honey corresponding to the weight of 3 to 5 times the weight of lemon,
When performing the salting process, the salting material including the flavor composition is applied thicker to the thick portion of the salmon meat so that the flavor is evenly spread,
After the above salting, when washing to wash off the salting material of the salmon meat, soak it in ice water for 30 to 60 minutes to wash the salt,
After the salting process, before smoking the washed salmon meat, apply aged honey to the surface of the salmon meat,
The salmon meat coated with the aged honey is smoked with smoke at a temperature of 20 to 25 ° C by burning oak and cypress wood,
Method for producing smoked salmon with improved preservation and flavor using aged honey, characterized in that the smoking is dried for 60 to 120 minutes and then the process of smoking for 10 to 20 minutes is repeated three times


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