KR102475348B1 - Method for improving the storability of salmon gravlax through low-temperature aging - Google Patents

Abstract

The present invention relates to a method for improving the storability of salmon gravlax through low-temperature aging. The method for improving the storability of salmon gravlax, according to the present invention, comprises: a salmon preprocessing step (S100); an immersion step (S200); a salmon filet preparation step (S300); a glasswort salt and sugar mixture preparation step (S400); a refined rice wine mixture preparation step (S500); an aging material mixing step (S600); an aging step (S700); a washing and moisture removal step (S800); and a refined rice wine application step (S900). Therefore, the present invention can improve the flavor and texture of salmon gravlax.

Description

Method for improving salmon gravlax storage through low temperature aging {METHOD FOR IMPROVING THE STORABILITY OF SALMON GRAVLAX THROUGH LOW-TEMPERATURE AGING}

The present invention relates to a method for improving the shelf life of salmon gravlax through low-temperature aging, and more particularly, improves the color, taste, and aroma of salmon gravlax and enhances the taste and texture of salmon gravlax to improve consumer preference and generally distributed sashimi It relates to a method for improving the shelf life of salmon gravlax through low-temperature aging that can secure the safety of consumers by improving storage stability and reducing chemical and microbiological hazards.

Salmon are anadromous fish that hatch in rivers, go out to live in the sea, and then return to the river where they were born to spawn. They spawn and die once in a lifetime. regress

Types of salmon include salmon (Oncorhynchus keta), humpback salmon (Oncorhynchus gorbuscha), king salmon (Oncorhynchus tschawytscha), sockeye salmon (Oncorhynchus nerka), silver salmon (Oncorhynchus kisutch) and amago salmon (Oncorhynchus rhodurus).

Salmon is popular as a fish for farming because it grows faster than other fish, has strong fertility, and tastes good. In addition, salmon is one of the world's top 10 health foods selected by Time magazine, and its unsaturated fatty acid content is about 73.8% of the total fatty acids, especially high in omega-3 (n-3, ω-3) fatty acids such as DHA and EPA, leading to high blood pressure. It is known to have various beneficial functions in our body, such as preventing cardiovascular diseases such as , arteriosclerosis and stroke, improving cholesterol level, improving blood circulation, strengthening immune function and facilitating brain activity.

In general, smoked salmon, which we most often encounter as a salmon dish, is a dish derived from a food storage method unique to Northern Europe, and there are many smoked salmon dishes that smoke imported refrigerated or frozen salmon in Korea.

In addition, as a salmon processing dish in Scandinavia, there is salmon gravlax (gravlax), the salmon gravlax is a salmon dish marinated and processed salmon in salt, sugar, and dill. The salmon gravlax was developed in Sweden around the 14th century and was initially fermented for a long period of time as a stored food using a large amount of salt for preservation purposes. However, when salmon is stored in the ground for a long time, fermentation proceeds, and there is a problem that the fish flesh becomes soft and gives off a sour rotten smell.

In the 17th century, salmon was no longer fermented, but briefly aged in salt. One of the spices that Scandinavians used as often as salt was dill, which was added and pickled to create today's gravlax.

The salmon gravlax has the advantage of being able to be consumed as it is or applied to various dishes such as salads and sushi, but has a disadvantage that the storage period is not long compared to smoked salmon and the like.

On the other hand, there is fermented aquatic food as a food manufactured to improve the storability and extend the shelf life of fish and shellfish in Korea since ancient times. Salted seafood fermented by adding salt, fish cut into pieces and mixed with grains and salt, fish sauce made by fermenting fish with salt and then liquefied, and canned seafood sterilized by heating and sterilizing the pressure and temperature with saturated steam, etc. there is

In addition to these fermented aquatic products and canned aquatic products, many studies have been conducted to maintain the freshness of aquatic products or to extend the shelf life of aquatic products.

For example, in Korean Patent No. 10-0634702 "Method for Manufacturing Packaged Fish with Improved Storage" and Korean Patent No. 10-2019-0150977 "Method for Salting Fish Using Herbal Medicine", onion extract or herbal medicine is used. After addition, a method of rapidly freezing by immersing fish in saline solution containing 10 to 30% salt was described for improvement in storage performance, and the right was recognized.

In general, sashimi distributed on the market is distributed in a frozen state and distributed for 24 months from the date of manufacture, and in the case of sashimi distributed in some refrigeration, it is a very short situation of 3 or 4 days from the date of manufacture. The cause is that fish and shellfish muscles contain TMAO (Trimethylamine oxide), a non-protein nitrogen compound, which is reduced to TMA (Trimethylamine) due to the enzymatic action of bacteria, causing an odor. Even if fish and shellfish are distributed in a refrigerated state, the shelf life is very short, and if they are not consumed quickly, disposal costs are incurred, so they are mainly distributed in a frozen state.

So, in Korea, when sashimi is consumed, it is consumed in a live form, frozen product, or consumed in a refrigerated state consumed within two days. There is a situation.

In fact, aquatic products that are distributed as ripening circuits have a shelf life of 2 to 3 days, and are delivered to consumers through the manufacturing and distribution process. Applied.

Therefore, when consumers consume, it is judged that by reducing the chemical and microbiological risks and extending the safe intake period, consumption of marine products can be promoted, and social value can be realized by reducing disposal costs.

Accordingly, the present inventor has developed a method for manufacturing aged sashimi using salmon, and further enhances taste, aroma, and flavor by undergoing a aging process through salmon gravlax manufacturing technology that can secure safety, and secures chemical and microbiological safety It was confirmed that it could be done and the present invention was completed.

Domestic Patent No. 10-2060038 (registered on December 20, 2019) Domestic Patent No. 10-1677595 (registered on November 14, 2016) Domestic Patent Publication No. 10-2019-0100555 (published on August 29, 2019)

The present invention improves the color, taste, and aroma of salmon gravlax, enhances flavor and texture, enhances consumer preference, improves storage stability compared to generally distributed sashimi, and secures consumer safety by reducing chemical and microbiological hazards It is to provide a method for improving the shelf life of salmon gravlax through low-temperature aging that can be done.

In addition, the present invention shortens the aging time of salmon gravlax to increase production, reduce manufacturing cost, secure safety against microorganisms, and improve flavor and shelf life of salmon gravlax through low-temperature aging method to improve storage is providing

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The salmon gravlax storage improvement method through low-temperature aging according to the present invention includes a salmon pre-treatment step (S100) of preparing salmon and then trimming to remove foreign substances; An immersion step (S200) of immersing the prepared salmon in mineral alkali ionized water; A salmon fillet manufacturing step (S300) of separating and trimming the immersed salmon to prepare a salmon fillet; A seaweed salt and sugar mixture preparation step (S400) of preparing and mixing seaweed salt and sugar to be mixed with the salmon fillet; Mixture preparation step (S500) of preparing a mixture by mixing beets, kiwi fermented concentrate, chaga mushroom extract, hemp seed oil, lemon and rice wine to be mixed with the salmon fillet; Aging material mixing step (S600) of mixing the salmon fillet with aged ingredients consisting of seaweed salt and sugar mixture, dill powder and rice wine mixture; Aging step (S700) of aging the salmon fillet in which the aging ingredients are mixed; A washing and moisture removal step (S800) of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet; And a rice cake applying step (S900) of applying rice cake to the salmon fillet from which the moisture has been removed.

The immersion step (S200) may be performed by immersing the prepared salmon in mineral alkaline ionized water at a temperature of 1 to 5 ° C for 5 to 15 minutes.

In the glasswort salt and sugar mixture preparation step (S400), the mixture is mixed in a weight ratio of 0.5 to 1.5 parts by weight of glasswort salt and 8 to 12 parts by weight of sugar, and the glasswort salt contains 0.5 to 1.5 parts by weight of glasscho powder and 8 to 12 parts by weight of salt. It can be prepared by heating and roasting after mixing in a weight ratio of 12 parts by weight.

In the step of preparing the rice wine mixture (S500), the rice wine mixture includes 5 to 7 parts by weight of beets, 1 to 2 parts by weight of kiwi fermented concentrate, 0.1 to 0.3 parts by weight of chaga mushroom extract, 0.2 to 0.4 parts by weight of hemp seed oil, and 3 to 3 lemons. It may be included in a weight ratio of 5 parts by weight and 23 to 27 parts by weight of rice wine.

In the aging step (S700), the salmon fillet mixed with the aging ingredients may be stored and aged at a temperature of 3 to 7 ° C. for 6 to 8 hours.

In the washing and moisture removal step (S800), the aged salmon fillet may be washed with water at a temperature of 1 to 5° C., and then the surface of the aged salmon fillet may be wiped to remove remaining moisture.

In the step of applying the rice wine (S900), the rice wine may be mixed in a weight ratio of 1 to 3 parts by weight with respect to 100 parts by weight of the water-removed salmon fillet and applied to the surface of the salmon fillet.

Details of other embodiments are included in the detailed description.

The method for improving the shelf life of salmon gravlax through low-temperature aging according to the present invention improves the color, taste, and aroma of salmon gravlax, improves the flavor and texture, enhances the consumer's preference, improves the storage stability than generally distributed sashimi, and chemically Consumer safety can be secured by reducing microbiological hazards.

In addition, the method for improving the shelf life of salmon gravlax through low-temperature aging according to the present invention shortens the aging time of salmon gravlax to increase production, reduce manufacturing costs, secure safety against microorganisms, and improve flavor and storage. can

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method for improving the shelf life of salmon gravlax through low-temperature aging according to the present invention.
2 is a photograph showing an example of low-temperature aged salmon gravlax prepared according to the method for improving salmon gravlax storage through low-temperature aging according to the present invention.
3 is a graph showing the breaking strength of salmon gravlax according to an embodiment.
4 is a photograph showing matured flounder sashimi on the market used in the comparative experiment.
5 is a photograph showing aged red sea bream sashimi on the market used in comparative experiments.

The advantages and features of the present invention, and how to achieve them, will become clear with reference to the detailed description of the embodiments below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the spirit of the present invention will be sufficiently conveyed to those skilled in the art.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and unless explicitly defined in this application, they should not be interpreted in ideal or excessively formal meanings. don't

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for improving the shelf life of salmon gravlax through low-temperature aging according to the present invention will be described in detail.

Figure 1 is a flow chart for explaining a method for improving the shelf life of salmon gravlax through low-temperature aging according to the present invention, Figure 2 is a low-temperature aged salmon gravlax prepared according to the method for improving the storage stability of salmon gravlax through low-temperature aging according to the present invention This is a picture showing an example of

Referring to Figures 1 and 2, the salmon gravlax storage improvement method through low temperature aging according to the present invention is salmon pretreatment step (S100), soaking step (S200), salmon fillet manufacturing step (S300), seaweed salt and sugar mixture It includes a manufacturing step (S400), a final mixture manufacturing step (S500), a maturing material mixing step (S600), a maturing step (S700), a washing and water removal step (S800), and a rice wine applying step (S900).

1. Salmon pretreatment step (S100)

The salmon pretreatment step (S100) is a step of removing foreign substances by preparing salmon and then trimming it.

In the salmon pretreatment step (S100), foreign substances or inedible parts attached to the salmon can be removed. The configuration for removing foreign substances or inedible parts attached to the salmon is a known technique for convenience of explanation and the present invention. For clarity of the technical idea of , a detailed description thereof will be omitted.

2. Immersion Step (S200)

The immersion step (S200) is a step of immersing the prepared salmon in mineral alkali ionized water.

In the immersion step (S200), the prepared salmon can be immersed in low-temperature mineral alkali ionized water to make the meat of the salmon elastic, increase the mineral content, and improve the texture. In the immersion step (S200), the prepared salmon can be It may be performed by immersing in mineral alkali ionized water at a temperature of 1 to 5 ° C for 5 to 15 minutes.

In addition, in the immersion step (S200), the mineral alkaline ionized water prepared by the following method may be used.

In order to prepare the mineral alkaline ionized water, first, seawater may be collected.

Deep coastal bedrock water may be used as the seawater. The coastal bedrock water generally refers to water eluted from 800 m or more underground within about 1 km from the coast. It refers to the intrusion of seawater from the deep ocean along the land, the interaction, storage, ripening, and ionization of natural rock groundwater that flowed down along the land's deep underground aquifer and the geological conditions of time and space.

The coastal deep bedrock water is influenced by the surrounding geology, and depending on the characteristics of the underground soil and bedrock, not only the components of the water quality but also the useful value may vary. It is rich in minerals such as Mn), zinc (Zn), iron (Fe), copper (Cu), nickel (Ni), vanadium (V), and selenium (Se), as well as mineral balance of calcium and magnesium (Mg). It has been reported in the academic world that is similar to human body fluids.

In addition, it contains a lot of inorganic nutrients such as nitrogen (N), phosphorus (P), and silicic acid, and there is almost no contamination by Escherichia coli or general bacteria, and antioxidant substances, essential trace elements, and various minerals are contained in a balanced It is also effective in removing active oxygen.

Next, the first seawater may be prepared by filtering and removing foreign substances or solids precipitated in the collected seawater through a filter.

In the above step, filtration of foreign substances or solids precipitated in the seawater may be performed using known filters. For example, the filters include sand filter, activated carbon filter, and microfiltration. Filters combining one or more selected from the group consisting of (Micro filter) and Ultra filter (Ultra filter) may be used.

Next, second seawater can be produced by mixing cypress, graphene, and seven jewels with the first seawater and storing for a certain period of time, and then separating and removing the mixed cypress, graphene, and seven jewels. .

In the above step, the cypress tree, graphene, and seven jewels can adsorb and remove harmful substances, release negative ions, and implement a purification effect. The second seawater is based on 100 parts by weight of the first seawater, After mixing at a weight ratio of 2 parts by weight, 2 parts by weight graphene and 5 parts by weight of seven jewels, and stored at a temperature of 20 to 40 ° C. for 20 to 40 hours, the cypress tree, graphene, and seven jewels are separated and removed. can be manufactured.

The cypress tree (Chamaecyparis obtusa) is also called a cypress tree, and is an evergreen tree of the gymnosperm coniferous Arborvitae family, originating from Japan, but widely cultivated as a plantation species in the southern region of Korea through development, due to the unique scent of cypress trees It is used as a deodorant and antibacterial agent.

Phytoncide produced in the cypress tree is a self-defense material of plants, and is a material emitted or secreted by plants to resist pathogens, pests, molds, etc., and contains sterilization and insecticidal components in itself. The constituents of phytoncide are organic compounds composed of terpenes, phenolic compounds, alkaloids, glycosides, etc., and are known to have antibacterial, sedative, deodorizing, and stress relieving effects. These phytoncides are natural substances, not chemically synthesized substances, are easily absorbed by the human body, and selectively sterilize bacteria harmful to humans.

In addition, phytoncide is known to have numerous functions such as antibacterial action, deodorization action, sedation action and stress relief action, and it cleans and moisturizes the skin with excellent sterilization, antibacterial and cleansing action, and strengthens the body's immune function.

A research result has been reported that the concentration of cortisol, a stress hormone, is remarkably reduced when inhaling phytoncide, and it is known that phytoncide does not generate a bad odor even when animal carcasses rot in the forest. In addition, it calms the central nervous system to give a pleasant feeling, extends sleep time, and helps to get a good night's sleep.

In addition, it has been found to be effective in hyperlipidemia and thrombotic heart failure by improving the blood circulation system, and it is also known for its strong antibacterial action that does not create resistance in the human body. Phytoncide, a natural substance, is known to be the most effective in preventing allergies with no side effects by repelling up to 90% of house dust mites.

The graphene is the most excellent material among existing materials in various characteristics such as strength, thermal conductivity, electron mobility, deodorization and antibacterial properties. Accordingly, it is applied to various fields such as displays, secondary batteries, solar cells, automobiles, and lighting, and is recognized as a strategic core material that will lead the growth of related industries, and the technology for commercializing graphene is receiving a lot of attention.

That is, graphene is a carbon allotrope of a two-dimensional structure in which carbon atoms form a hexagonal honeycomb lattice structure by sp ² hybridization, and the thickness of single-layer graphene is 0.2 to 0.3 nm, which is the thickness of one carbon atom. Since graphene has high electrical conductivity and specific surface area, it is used in supercapacitors, sensors, batteries, electrodes (electrode active material) for actuators, touch panels, flexible displays, high-efficiency solar cells, heat dissipation films, coating materials, seawater desalination filters, and secondary batteries. It is used in various fields such as electrodes and ultra-fast chargers.

The seven jewels can give far-infrared rays and negative ion emission, antibacterial, deodorizing and purifying effects. The seven jewels have the effect of expanding capillaries, preventing cancer, preventing dementia, and activating cells necessary for human body activities. can

In addition, the seven jewels are minerals having seven brilliant colors such as black, red, brown, red, gray, light gray and green, and the chemical main components are SiO ₂ , Al ₂ O ₃ , Fe ₂ O ₃ , FeO , CaO, MgO, Na ₂ O, TiO ₂ , P ₂ O ₅ and MnO are the main components, and it is composed of quartz, feldspar, biotite, muscovite, garnet, apatite, zircon, calcite, chlorite, sericite and other minerals. The radial form is a form in which left and right waves, which are torsion waves, are radiated.

In particular, looking at the compound analyzed for seven jewels, it contains more than 60% of SiO ₂ , so it has an excellent dehumidifying effect, contains a large amount of active alumina, etc., is rich in minerals, and shows a purification effect of neutralizing alkali salts.

Subsequently, the second seawater may be stored in an alkali reducing container to produce mineral alkaline ionized water.

In the above step, the alkali reducing container may be manufactured by mixing a molding compound having an alkali reducing function and then molding it into a container shape. The configuration of manufacturing a container by mixing the molding compound is a known technique, For clarity of the technical idea of the present invention, a detailed description thereof will be omitted, and only the configuration of the molding compound composition will be described in detail.

In general, water is a colorless, odorless, and tasteless liquid at room temperature, and chemically refers to a combination of oxygen and hydrogen. Such water can be said to be the most necessary substance for all living things, including humans. In particular, looking at the ratio of water in various parts of the human body, blood is 80% water, heart is about 79%, spleen, muscle and brain It is also about 75% water. Therefore, water, along with oxygen, can be said to be the most essential element for human survival.

In addition, the role of water in our body is to maintain the shape of cells, increase metabolism, facilitate the circulation of blood and tissue fluid, dissolve nutrients, absorb and transport them, supply them to necessary cells, and provide unnecessary nutrients in the body. It not only plays a role in excreting waste products or toxins out of the body, but also plays a very important and diverse role in the human body, such as regulating body temperature by dissipating heat from the body and acting as a lubricant that facilitates the movement of joints and bones.

Among these waters, alkaline water refers to water treated to have a high pH and a low oxidation reduction potential (ORP). It has been reported that alkaline water with high pH can return acidified body fluids to alkalinity to facilitate blood circulation, and the low oxidation-reduction potential of water can remove active oxygen known as the main cause of aging.

For example, alkaline reduced water with a pH of 8 or higher generated by electrolysis has been recognized to be effective in hyperacidity and abnormal fermentation in the stomach. Also, according to recent studies, it is effective in increasing immune function, anti-cancer effect, and inhibiting cancer metastasis in animal experiments. It has been reported that it has the effect of significantly lowering the blood sugar level of diabetic and obese-induced rats as well as the harmful triglyceride and cholesterol levels, and is being used for medical purposes as well as drinking water.

In addition, recently, research results have been reported that alkaline water containing minerals is very good for health. Minerals correspond to essential nutrients involved in various metabolic activities, and are components that must be ingested from the outside because they are not produced by the human body itself. Therefore, alkaline water containing various minerals is very closely related to the health of our body, so it is good to have frequent contact with it on a daily basis.

In the above step, alkali ionized water may be produced by storing the second seawater in an alkali reduction container for 2 to 4 days. The alkali reduction container is made of high density polyethylene (HDPE), magnesium oxide (MgO), calcium oxide It can be prepared by mixing a molding compound composition containing (CaO) and lithium carbonate and then molding by a known method.

In the present invention, the molding compound composition includes 180 to 220 parts by weight of high density polyethylene (HDPE), 10 to 20 parts by weight of magnesium oxide (MgO), 5 to 15 parts by weight of calcium oxide (CaO) and lithium carbonate ) may be included in a weight ratio of 1 to 10 parts by weight.

The high-density polyethylene (HDPE) is linear with almost no branch chains and has a molecular weight of less than 200,000. The high-density polyethylene is included in the molding compound to enhance chemical resistance, heat resistance, moisture resistance, impact resistance and durability. can

The high-density polyethylene (HDPE) may be included in 180 to 220 parts by weight of the total content of the molding compound. When the content of the high-density polyethylene is less than 180 parts by weight, the moldability of the molding compound is excessively reduced. Difficulty molding into an alkali reduction container may occur, and when it is included in an amount exceeding 220 parts by weight, a problem of deterioration in physical properties may occur due to insufficient content of high-density polyethylene.

The magnesium oxide (MgO) reacts with water to lower the oxidation reduction potential (ORP) through a hydrogen radical phenomenon, thereby increasing the dissolved oxygen in the water and relatively increasing the hydrogen ion concentration (pH) to create weak alkalinity. Water can change physical properties.

The magnesium oxide (MgO) has a high melting point, excellent basic resistance and electrical insulation at high temperatures, high thermal expansion coefficient and thermal conductivity, high light transmittance, high strength compared to low density, and excellent corrosion resistance.

In the present invention, the magnesium oxide may be mixed in a powder form, and the magnesium oxide reacts with water as shown in the following formula to produce magnesium hydroxide.

In addition, the generated magnesium hydroxide is ionized to generate hydroxyl groups, magnesium is oxidized, and thus water is reduced to generate reduced water.

MgO + H ₂ O → Mg(OH) ₂

Mg(OH) ₂ → Mg ²⁺ + 2OH ^-

Since magnesium oxide reacts slowly with water, the alkali reducing vessel molded using the molding compound according to the present invention by magnesium oxide maintains the function of generating alkaline reduced water for a relatively long period of time.

10 to 20 parts by weight of the magnesium oxide may be included in the total content of the molding compound. When the content of magnesium oxide is less than 10 parts by weight, a problem in that the function of generating alkaline reduced water does not last for a long time may occur, When it is included in an amount exceeding 20 parts by weight, physical properties may deteriorate due to lack of relative content of other compositions, and effects other than antibacterial properties may not be sufficiently exhibited.

The calcium oxide (CaO) causes a reaction in contact with water to lower the oxidation reduction potential (ORP) through a hydrogen radical phenomenon, thereby increasing the dissolved oxygen in the water and relatively increasing the hydrogen ion concentration (pH). Physical properties can be changed with slightly alkaline water.

In the present invention, the calcium oxide (CaO) may be mixed in a powder form, and the calcium oxide reacts with water to produce calcium hydroxide as shown in the following formula.

In addition, the generated calcium hydroxide is ionized to generate hydroxyl groups, calcium is oxidized, and thus water is reduced to generate reduced water.

CaO + H ₂ O → Ca(OH) ₂

Ca(OH) ₂ → Ca ²⁺ + 2OH ^-

Since this calcium oxide (CaO) reacts slowly with water, the alkaline reducing vessel molded using the molding compound according to the present invention by calcium oxide (CaO) maintains the function of generating alkaline reduced water continuously for a relatively long time.

In the present invention, 5 to 15 parts by weight of the calcium oxide (CaO) may be included in the total content of the molding compound. And, if it is included in excess of 15 parts by weight, a lack of relative content of other compositions may cause a problem in that physical properties are lowered and the molding compound powder is detached.

The lithium carbonate (lithium carbonate) is a white powder, the aqueous solution is alkaline, and is harmless to the human body, such as used as a pharmaceutical raw material.

3. Salmon fillet manufacturing step (S300)

The salmon fillet manufacturing step (S300) is a step of preparing a salmon fillet by separating and trimming the immersed salmon.

In the salmon fillet manufacturing step (S300), the configuration of separating and trimming the immersed salmon to prepare the fillet is a known technique, so a detailed description thereof is omitted for convenience of explanation and clarity of the technical idea of the present invention. do it with

4. Glasswort salt and sugar mixture manufacturing step (S400)

The preparation of the seaweed salt and sugar mixture step (S400) is a step of preparing and mixing the seaweed salt and sugar to be mixed with the salmon fillet.

In the preparation of the seaweed salt and sugar mixture step (S400), the seaweed salt and sugar mixture can enhance the flavor and shelf life of the prepared salmon gravlax. The mixture contains 0.5 to 1.5 parts by weight of seaweed salt and 8 to 12 parts by weight of sugar It is prepared by mixing in a weight ratio of parts, and the glasswort salt can be prepared by mixing 0.5 to 1.5 parts by weight of glasswort powder and 8 to 12 parts by weight of salt and then heating and frying.

5. Preparation of the final mixture (S500)

The preparation of the mixture of rice cakes (S500) is a step of preparing a rice cake mixture by mixing the salmon fillet with beets, kiwi fermented concentrate, chaga mushroom extract, hemp seed oil, lemon, and rice cakes.

In the step of preparing the selected mixture (S500), the beets make the salmon gravlax colorful, the chaga extract and the hempseed oil improve the nutritional components and storability of the salmon gravlax, and the kiwi fermented concentrate and Lemon can increase the rate of protein degradation, shorten the ripening time and improve shelf life.

In the step of preparing the rice wine mixture (S500), the rice wine mixture includes 5 to 7 parts by weight of beets, 1 to 2 parts by weight of kiwi fermented concentrate, 0.1 to 0.3 parts by weight of chaga mushroom extract, 0.2 to 0.4 parts by weight of hemp seed oil, and 3 to 3 lemons. It may be included in a weight ratio of 5 parts by weight and 23 to 27 parts by weight of rice wine.

The beet (beet, Beta vulgaris) refers to the root of a dicotyledonous plant, a dicotyledon, and a biennial plant, and is also called root crop, iris bean, and flaming cabbage. The beet contains vitamins A C, calcium, iron, riboflavin, phosphorus, carotene, It is rich in natural minerals and vitamins such as folic acid and retinol, so it is a plant that can provide many health benefits. It is known that beets can be a source of iron, which is most likely to be deficient, and can help prevent anemia because they contain iron as well as high content of folic acid among nutrients.

In addition, the beet is a good source of functional substances that act as antioxidants, such as betalains, flavonoids, polyphenols, vitamins, and folic acid. In particular, betalain, a pigment substance of beetroot, is composed of betacyanin, a red violet pigment, and betaxanthin, a yellow pigment. These compounds are contained in beets among several natural substances containing betalain, and Betaine, the main substance of betalain, is composed of a phenolic group and a cyclic amine group with excellent electron donating ability.

In the step of preparing the seed mixture (S500), the beet powder may be used. For example, the beet powder may be prepared by preparing beets, drying them, and then pulverizing them into powder.

The kiwi fermented concentrate may be used as a kiwi fermented concentrate prepared by the following method.

The kiwi fermented concentrate can be prepared using kiwi. The kiwi is a deciduous fruit tree of the Actiniaceae vine, and its origin was China, but it was introduced from China to New Zealand, and as a result of repeated improvements, it became today's kiwi. It is said that the name kiwi was given because the shape of the fruit is covered with brown hairs and resembles a bird called kiwi that lives in New Zealand. In Korea, it is also called Yangdarae and Chamdarae. Kiwi is juicy and has a refreshing taste with moderate sweetness and sourness. The kiwi is rich in vitamin C, vitamin E and dietary fiber, and is low in calories, which is helpful for dieting. In addition, because it contains a lot of proteolytic enzyme artidinin, it has an excellent meat tenderizing effect.

In order to prepare the kiwi fermented concentrate, first, kiwi may be prepared and then washed with purified water.

Next, the washed kiwi may be enzymatically digested.

In the above step, as enzymes for enzymatic degradation of the kiwi, alpha-amylase, xylanase, and cellulase may be used. For example, the enzymatic degradation of the kiwi is 0.01 to 0.03 parts by weight of α-Amylase, 0.02 to 0.04 parts by weight of Xylanase, and 0.03 to 0.05 parts by weight of cellulase are mixed in a weight ratio with respect to 100 parts by weight of the whole kiwifruit. It can be carried out by storing the enzyme-mixed kiwi at a temperature of 35 ° C. for 40 to 60 hours.

Next, the enzymatically digested kiwi may be stored and aged.

In the above step, the aging may be performed by storing the enzymatically digested kiwifruit at a temperature of 8 to 12 ° C. for 5 to 10 hours. When the step is performed below the lower limit range, the kiwifruit is not sufficiently matured. A problem that does not occur may occur, and when performed in excess of the above upper limit, a problem of deterioration of physical properties of kiwi may occur.

Subsequently, a kiwi filtrate may be prepared by filtering the aged kiwi using a filter.

In this step, a kiwi filtrate may be prepared by filtering the aged kiwifruit. For example, various known filters such as a plate-type pressure filter or a cartridge filter may be used for the filtration.

Next, the kiwi filtrate may be fermented to prepare a kiwi fermented liquid, and the kiwi fermented liquid may be concentrated and sterilized to prepare a kiwi fermented concentrate.

In the above step, the kiwi fermentation broth may be prepared by mixing at a weight ratio of 0.1 to 0.3 parts by weight of vegetable lactic acid bacteria with respect to 100 parts by weight of the kiwi filtrate, and then fermenting for 1 to 3 days at a temperature of 18 to 22 ° C. Kiwi fermentation concentrate may be prepared by concentrating the kiwi fermentation broth using a vacuum concentrator known in the art.

In the above step, vegetable lactic acid bacteria are used to ferment the kiwi filtrate. As the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the kiwi filtrate may be used. For example, as the vegetable lactic acid bacteria, Lactobacillus Plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU / g) can be used.

The chaga extract can be prepared using chaga mushrooms. The chaga mushroom ( Inototus obliquus , Chaga mushroom) is a mushroom belonging to Aphyllophorales and Hymenochaetaceae of Basidiomycota. As a result, it has been reported that substances such as β-glucan, polyphenol, and sterol extracted from the fruit body of the chaga mushroom exhibit physiologically active effects on the human body.

The effects of chaga mushroom that have been revealed so far include anticancer activity (Youn M.J., et al., 2008; Nomura M., et al., 2008) as well as antioxidant activity (Park Y.K., et al., 2004), antihyperlipidemia, It has antidiabetic (Kim M.A., et al., 2009), antifungal, antiviral, anti-inflammatory, and analgesic effects.

Studies have been conducted to isolate useful compounds from chaga mushrooms with these various physiological activities. For example, inotodiol, trametenolic acid, lanosterol, inonotsulide ( inonotslide), etc. have been isolated (Ma L., et al., 2013). Among them, in the case of inotodiol compounds, it has been found that there are activities such as anti-cancer, anti-inflammatory, and inhibition of melanin formation.

The chaga extract may be prepared by extracting chaga mushrooms using various known extraction methods. For example, the chaga extract is prepared by using various extraction methods such as hot water extraction, organic solvent extraction, ultrasonic extraction, and supercritical extraction. can be extracted. In the present invention, the composition of preparing the chaga mushroom extract using the chaga mushroom is a known technique in the art, and a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

The hemp seed oil can be prepared from Hemp Seed. The hemp ( Cannabis sativa L ) is a kind of annual grass of the Hemp family called hemp, hemp or hemp. In the present invention, the hemp seed refers to the seed of the hemp. The hemp seed has an oval shape, a length of about 5 mm, a brown outer shell, and a cream color or greenish cream color when the outer shell is removed. The peeled hempseed is used for food and cosmetics, and in Korea, it is distributed after safety is confirmed through a test for tetrahydrocannabinol (THC), a hallucinogen.

The hemp seed oil is known to contain essential fatty acids, vitamins A, D, E, minerals, and omega 3 and 6. Except for oil extracted from fish, the only vegetable containing omega 3 and omega 6 from plant seeds known as oil. It contains more essential fatty acids than other vegetable oils, has a 3:1 ratio of omega 6 and omega 3, and contains natural antioxidant vitamin E and sterols that prevent cholesterol absorption.

In addition, hemp seed oil is rich in alpha-linolenic acid (ALA) and gamma-linoleic acid, which not only moisturizes and softens human skin, but also contains phosphorus, potassium, magnesium, sulfur, calcium, iron, and zinc. It is also rich in minerals, and is known to be effective for muscle pain and neuralgia by circulating blood and relaxing muscles.

Taking these hempseed oils lowers the body's cholesterol concentration, treats vascular inflammation, and clears the blood to reduce high blood pressure, heart disease, and seizures. In particular, when applied to the skin, it maintains skin moisture, has excellent skin aging prevention and skin regeneration effects, and acts to relieve itching to some extent when used on atopic skin.

In the present invention, hempseed oil prepared by the following method may be used as the hempseed oil.

In order to prepare the hemp seed oil, first, the hemp seed may be prepared and then washed.

Next, the washed hemp seeds may be immersed in a rancidity inhibitor.

In the above step, by immersing the washed hempseed in rancidity inhibitor, discoloration or rancidity of the prepared hempseed oil can be prevented. It is prepared by mixing in a weight ratio of parts by weight, and with respect to the total 100 parts by weight of the washed hemp seeds, 80 to 120 parts by weight of a rancidity inhibitor is mixed and immersed, and then maintained for 20 to 40 minutes.

Next, after taking out and separating the hemp seeds immersed in the rancidity inhibitor, the separated hemp seeds may be primarily dried.

In the above step, the primary drying may first remove moisture remaining in the separated hempseed by drying the separated hempseed at a temperature of 75 to 85° C. for 8 to 12 hours.

Then, after the primary dried hemp seed is pulverized to prepare a hemp seed powder, the hemp seed powder may be dried a second time.

In the above step, hemp seed powder is prepared by crushing and pulverizing the primarily dried hemp seed, and then applying hot air at a temperature of 110 to 130 ° C. for 20 to 40 minutes to obtain the hemp seed powder. Tea can be dried.

Next, enzymatic decomposition can be performed by mixing enzyme and acid with the secondary dried hemp seed powder and then storing it.

That is, in the above step, enzyme and acid are mixed with the secondary dried hemp seed powder, and then the hemp seed powder mixed with the enzyme and acid is stored at a temperature of 39 to 41 ° C. for 3 to 7 hours to enzymatically decompose. .

In the above step, commercially known pectinase, xylanase, and cellulase are used as the enzyme, and citric acid and ascorbic acid may be used as the acid. Specifically, 0.05 to 0.1 parts by weight of pectinase, 0.08 to 0.12 parts by weight of xylanase, and 0.03 parts by weight of cellulase, based on 100 parts by weight of the secondary dried hemp seed powder to 0.07 parts by weight, 0.01 to 0.1 parts by weight of citric acid, and 0.01 to 0.1 parts by weight of ascorbic acid.

Next, a fermentation broth composed of a culture medium and lactic acid bacteria may be sprayed on the enzymatically digested hemp seed powder.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used, and the culture medium is peptone , Malt extract, sodium citrate, potassium phosphate dibasic, glucose and distilled water, the culture medium is 15 to 25 parts by weight of peptone, 5 to 15 malt extract Part by weight, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of dibasic potassium phosphate, 1 to 3 parts by weight of glucose, and 80 to 120 parts by weight of distilled water may be mixed in a weight ratio.

In the culture broth, the peptone is a nitrogen source that supplies protein and supplies protein necessary for the growth of microorganisms, and the malt extract contains various minerals, B vitamins, and amino acids, which can help the growth of microorganisms, and the sodium citrate Silver is a mineral that maintains a state optimized for the growth of microorganisms by adjusting the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component for lactic acid bacteria to metabolize sugar to produce organic acids.

Subsequently, fermented hemp seed powder may be prepared by fermenting the hemp seed powder sprayed with the fermentation broth.

In the above step, fermented hemp seed powder can be prepared by storing and fermenting the hemp seed powder sprayed with the fermentation broth in a storage container maintaining a temperature of 40 to 42 ° C and a humidity of 60 to 65% for 3 to 5 days. .

Next, hempseed oil can be prepared by extracting the fermented hempseed powder by a supercritical extraction method.

In the above step, the supercritical extraction method is extraction using a supercritical fluid, and the supercritical fluid is a term established to distinguish a state of a substance having a temperature and pressure above a critical point from gas or liquid. Various physical properties of a supercritical fluid change greatly near the critical point, and in particular, the change in density is closely related to the ability to dissolve various substances. The density of a supercritical fluid is similar to that of a liquid, but its viscosity is as low as that of a gas, and its diffusion coefficient is hundreds or thousands of times higher than that of a liquid. That is, supercritical fluids have the advantages of both liquids and gases.

When a supercritical fluid is used as a solvent, it has the ability to dissolve liquids or solids like a general liquid solvent, and the solubility can be adjusted by changing the pressure and temperature, and the extraction solvent and solute can be easily separated after extraction. In addition, since the supercritical fluid has a low viscosity like gas, the extraction efficiency is improved because the sample penetrability is good, and the equilibrium can be quickly approached because the diffusion coefficient is large. In addition, by extracting at a relatively low temperature, damage caused by heat can be avoided, a pollution-free process that does not pollute the environment, and supercritical carbon dioxide, which is harmless, odorless, and non-flammable, is suitable for extraction of pharmaceuticals or food spices.

In the present invention, the supercritical extraction method is preferably extracted using supercritical carbon dioxide as a solvent under conditions of a temperature of 60 to 70 ° C, a pressure of 400 to 500, and an S / F ratio (supercritical fluid kg / feed kg) of 35. More preferably, one or more co-solvents selected from the group consisting of chloroform, ethanol, methanol, water, ethyl acetate, hexane and diethyl ether can be extracted using supercritical carbon dioxide as a solvent, wherein the co-solvent is It is preferably contained by 20 to 30% by volume based on the total volume of the solvent. After supercritical extraction, when supercritical carbon dioxide with a small amount of co-solvent added to the sample remaining in the extraction container flows through, components that were not extracted with only pure supercritical carbon dioxide may be extracted.

The lemon (Citrus limon) is a plant belonging to the tangerine genus and has excellent fresh taste and aroma and is used as food or medicine. The lemon contains flavonoid glycosides such as Hesperidin, Naringin, Eriocitrin, and Eriodictyol glucoside, and contains citric acid and malic acid. It contains many useful ingredients such as organic acids such as , quinic acid and vitamin C.

6. Aging Material Mixing Step (S600)

The aging material mixing step (S600) is a step of mixing the salmon fillet and aging materials.

In the aging material mixing step (S600), the aging materials are composed of glasswort salt and sugar mixture, dill powder, and rice wine mixture. It is possible to shorten, improve storability, and improve color, taste, flavor, texture, etc., and the aging material mixing step (S600) may proceed to the following steps.

That is, the aging material mixing step (S600) is (1) sprinkling the seaweed salt and sugar mixture in a container, (2) placing the salmon fillet on the seaweed salt and sugar mixture sprinkled on the container, (3) the above Sprinkling dill powder on the placed salmon fillet, (4) covering the salmon fillet sprinkled with dill powder with a seaweed salt and sugar mixture, and (5) beating the salmon fillet covered with the seaweed salt and sugar mixture , It may be carried out including the step of sprinkling a seed mixture consisting of kiwi fermented concentrate, chaga extract, hemp seed oil, lemon and rice wine.

In addition, in the aging material mixing step (S600), the dill powder can be prepared using dill. The dill ( Peucedanum graveolens ) is a kind of herb, and is called a perennial herb or an annual herb depending on the place where it grows. Syrah, Also called fennel. The dill grows in the eastern Mediterranean, southern Russia, and central western Europe, and is used as a spice and healing plant, and is a plant of the family Apiaceae and grows in the shade up to 12 m.

The dill is effective in treating depression and insomnia, and is known to have anticancer effects because it is very rich in monoterpenes. In addition, it has excellent antibacterial effect and has skin elasticity improvement, anti-aging and antioxidant effects.

7. Aging step (S700)

The aging step (S700) is a step of aging the salmon fillet in which the aging ingredients are mixed.

In the aging step (S700), the salmon fillet mixed with the aging ingredients may be stored and aged for 6 to 8 hours at a temperature of 3 to 7 ° C., and the aging step (S700) is performed within the lower limit range. If it is, the salmon fillet may not be sufficiently aged and the storage property may deteriorate, and the storage properties, texture, taste, and flavor of the salmon gravlax produced due to the decrease in the physical properties of the salmon fillet performed in excess of the above upper limit range There may be problems with lowering the back.

8. Washing and water removal step (S800)

The washing and moisture removal step (S800) is a step of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet.

In the washing and moisture removal step (S800), the aged salmon fillet may be washed with water at a temperature of 1 to 5° C., and then the surface of the aged salmon fillet may be wiped to remove remaining moisture.

9. Rice wine coating step (S900)

The rice wine applying step (S900) is a step of applying rice wine to the water-removed salmon fillet.

In the step of applying the rice wine (S900), by applying the rice wine to the salmon fillet from which the moisture has been removed, fishy smell or odor that may occur in the salmon fillet can be removed and storage stability can be improved. It may be formulated in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the removed salmon fillet and applied to the surface of the salmon fillet.

Hereinafter, with reference to the accompanying drawings, it will be described in more detail by giving an example of a method for improving the shelf life of salmon gravlax through low-temperature aging according to the present invention.

< Example >

First, salmon was prepared and trimmed to remove foreign substances, and the prepared salmon was immersed in mineral alkaline ionized water at a temperature of 3 ° C for 10 minutes, and then the immersed salmon was separated and trimmed to prepare salmon fillet. did

Next, a glasswort salt and sugar mixture was prepared by mixing 1 part by weight of seaweed salt and 10 parts by weight of sugar in a weight ratio. made by giving

Next, 6 parts by weight of beets, 1.5 parts by weight of kiwi fermented concentrate, 0.2 parts by weight of chaga extract, 0.3 parts by weight of hemp seed oil, 4 parts by weight of lemon, and 25 parts by weight of rice wine were mixed in a weight ratio to prepare a mixture, Aging ingredients consisting of the salmon fillet, seaweed salt and sugar mixture, dill powder, and rice wine mixture were mixed.

At this time, the mixing of the salmon fillet and the aging ingredients is (1) sprinkling the seaweed salt and sugar mixture in a container, (2) placing the salmon fillet on the seaweed salt and sugar mixture sprinkled on the container, (3) putting the above Sprinkling dill powder on the placed salmon fillet, (4) Covering the seaweed salt and sugar mixture on the salmon fillet sprinkled with dill powder, and (5) Bits on the salmon fillet covered with the seaweed salt and sugar mixture, It was carried out through the process of spraying a mixture consisting of kiwi fermented concentrate, chaga extract, hemp seed oil, lemon and rice wine.

Then, the salmon fillet mixed with the aging ingredients was stored and aged at a temperature of 3 ° C. for 7 hours, and after washing the aged salmon fillet, the moisture remaining on the surface of the aged salmon fillet was removed, and the moisture was removed. Salmon gravlax was prepared by applying at a weight ratio of 2 parts by weight of jeongjong to 100 parts by weight of salmon fillet.

<Test Example 1> Measurement of fracture strength

The breaking strength of the salmon gravlax according to the above example was measured, and the results are shown in [Table 1] below.

In addition, Figure 3 is a graph showing the breaking strength of salmon gravlax according to the embodiment.

time (hr) 0 One 3 5 7 9 11 24 Breaking strength (kg) 1.47 1.58 1.67 1.71 1.98 1.63 1.53 1.45

Referring to [Table 1] and FIG. 1, it was confirmed that the salmon gravlax according to the Example had the highest breaking strength measured at 7 hours of low-temperature aging and had high elasticity.

<Test Example 2> Measurement of quality change

Chemical and microbiological quality changes were measured at 3 ° C. aging temperature of salmon gravlax according to the above example.

The experiment was performed with reference to the food code and expiration date setting experiment guidelines notified by the Ministry of Food and Drug Safety as the experimental setting index and experimental method of <Test Example 2>, and the method and criteria are shown in [Table 2] below.

In addition, quality limit standards for quality change were also set based on safety marks for food types in the food code as shown in [Table 3] below.

Quality changes of salmon gravlax prepared according to the above examples are shown in [Table 4] below.

The shelf life of three types of aged salmon was confirmed based on the characteristics that reached the quality limit standard first among the various indicators set. Looking at the results of low-temperature aged Gravlax salmon, the quality limit time at 3 ° C was confirmed to be 312 hours, the time immediately before the quality limit reached time.

<Test Example 3> Comparative experiment

In order to secure the basis for the shelf life of salmon gravlax according to the above example, a comparative experiment was performed on quality change using aged flatfish sashimi and aged red sea bream sashimi on the market, and the results are shown in [Table 5] ] and [Table 6].

4 is a photograph showing matured flatfish sashimi on the market used for the comparative experiment, and FIG. 5 is a photograph showing aged red sea bream sashimi on the market used for the comparative experiment.

Referring to [Table 5] and [Table 6], it was confirmed that 24 hours immediately before the quality limit time of aged flatfish and aged red snapper sashimi was a storable period, and the actual distribution period was 24 hours.

On the other hand, it was confirmed that the quality of the low-temperature aged salmon gravlax was maintained for 312 hours and the chemical and microbiological safety was secured. Furthermore, low-temperature aged salmon Gravlax uses kiwi fermented concentrate, chaga mushroom extract, hemp seed oil, lemon, dill, seaweed, etc. to further enhance the taste, aroma, flavor, and nutritional components. As the protein was decomposed, the umami taste was also increased, confirming that the quality of the product was superior to that of normal aged hoe.

Although the preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. You will be able to. Therefore, one embodiment described above should be understood as illustrative in all respects and not limiting.

Claims (6)

Salmon pre-treatment step (S100) of preparing salmon and removing foreign substances by trimming;
An immersion step (S200) of immersing the prepared salmon in mineral alkali ionized water;
A salmon fillet manufacturing step (S300) of separating and trimming the immersed salmon to prepare a salmon fillet;
Hamcho salt and sugar mixture preparation step (S400) of preparing and mixing seaweed salt and sugar to be mixed with the salmon fillet;
Mixture preparation step (S500) of preparing a mixture by mixing beets, kiwi fermented concentrate, chaga mushroom extract, hemp seed oil, lemon and rice wine to be mixed with the salmon fillet;
Aging material mixing step (S600) of mixing the salmon fillet with aged ingredients consisting of seaweed salt and sugar mixture, dill powder and rice wine mixture;
Aging step (S700) of aging the salmon fillet in which the aging ingredients are mixed;
A washing and moisture removal step (S800) of removing moisture remaining on the surface of the aged salmon fillet after washing the aged salmon fillet; and
Including a rice wine applying step (S900) of applying rice wine to the salmon fillet from which the moisture has been removed,
In the immersion step (S200), the prepared salmon is immersed in mineral alkaline ionized water at a temperature of 1 to 5 ° C for 5 to 15 minutes,
In the glasswort salt and sugar mixture preparation step (S400), the mixture is mixed in a weight ratio of 0.5 to 1.5 parts by weight of glasswort salt and 8 to 12 parts by weight of sugar, and the glasswort salt contains 0.5 to 1.5 parts by weight of glasscho powder and 8 to 12 parts by weight of salt. It is prepared by heating and roasting after mixing in a weight ratio of 12 parts by weight,
In the step of preparing the rice wine mixture (S500), the rice wine mixture includes 5 to 7 parts by weight of beets, 1 to 2 parts by weight of kiwi fermented concentrate, 0.1 to 0.3 parts by weight of chaga mushroom extract, 0.2 to 0.4 parts by weight of hemp seed oil, and 3 to 3 lemons. It is included in a weight ratio of 5 parts by weight and 23 to 27 parts by weight of rice wine,
The aging material mixing step (S600) is (1) sprinkling the seaweed salt and sugar mixture in a container, (2) placing the salmon fillet on the seaweed salt and sugar mixture sprinkled on the container, (3) placing the Sprinkling dill powder on the salmon fillet, (4) covering the salmon fillet sprinkled with dill powder with a mixture of seaweed salt and sugar, and (5) covering the salmon fillet covered with seaweed salt and sugar mixture with beets and kiwi Including the step of sprinkling a seed mixture consisting of fermented concentrate, chaga extract, hemp seed oil, lemon and rice wine,
In the aging step (S700), the salmon fillet mixed with the aging ingredients is stored and aged at a temperature of 3 to 7 ° C. for 6 to 8 hours,
In the washing and moisture removal step (S800), the aged salmon fillet is washed with water at a temperature of 1 to 5 ° C, and then the surface of the aged salmon fillet is wiped to remove remaining moisture,
In the step of applying the rice wine (S900), the rice wine is mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the water-removed salmon fillet and applied to the surface of the salmon fillet,
In the immersion step (S200), the mineral alkali ionized water collects seawater composed of coastal bedrock water, and sand filter, activated carbon filter, First seawater is prepared by filtering and removing at least one selected from the group consisting of micro filter and ultra filter, with respect to 100 parts by weight of the first seawater, 3 parts by weight of graphene, 2 parts by weight of graphene, and 5 parts by weight of chile jewels were mixed in a weight ratio, stored at a temperature of 20 to 40 ° C for 20 to 40 hours, and then the cypress tree, graphene, and seven jewels were separated and removed. By doing so, the second seawater is prepared, and the mineral alkali ionized water prepared through the process of storing the second seawater in an alkali reduction vessel for 2 to 4 days is used, and the alkali reduction vessel is made of High Density Polyethylene 180 to 220 parts by weight, 10 to 20 parts by weight of magnesium oxide (MgO), 5 to 15 parts by weight of calcium oxide (CaO), and 1 to 10 parts by weight of lithium carbonate. An alkali reducing container manufactured by molding is used,
In the fermentation mixture preparation step (S500), the kiwi fermented concentrate is washed with purified water after preparing the kiwi, and 0.01 to 0.03 parts by weight of α-Amylase, xylanase, based on 100 parts by weight of the entire washed kiwi. After mixing in a weight ratio of 0.02 to 0.04 parts by weight of Xylanase and 0.03 to 0.05 parts by weight of Cellulase, enzymatic degradation by storing the kiwi mixed with the enzyme at a temperature of 33 to 35 ° C. for 40 to 60 hours, The enzymatically digested kiwifruit is stored and aged at a temperature of 8 to 12° C. for 5 to 10 hours, and the aged kiwifruit is filtered to prepare a kiwifruit filtrate, and 0.1 vegetable lactic acid bacteria based on 100 parts by weight of the kiwifruit filtrate. After mixing at a weight ratio of from 0.3 parts by weight to 0.3 parts by weight, fermentation at a temperature of 18 to 22 ° C. for 1 to 3 days to prepare a fermented kiwi liquid, and through a process of concentrating and sterilizing the fermented kiwi liquid, the kiwi fermented concentrate is used, As the vegetable lactic acid bacteria, Lactobacillus Plantarum is used,
The hempseed oil is washed after preparing the hempseed, mixed with 80 to 120 parts by weight of a rancidity inhibitor based on 100 parts by weight of the washed hempseed, and soaked for 20 to 40 minutes, the rancidity inhibitor It is prepared by mixing vitamin C and a 5% by weight salt solution at a weight ratio of 1:20 parts by weight, and after taking out and separating the hemp seeds immersed in the rancidity inhibitor, the separated hemp seeds at a temperature of 75 to 85 ° C. After primary drying for 8 to 12 hours, the primary dried hemp seeds are pulverized to prepare hemp seed powder, and then hot air at a temperature of 110 to 130 ° C is applied to the hemp seed powder for 20 to 40 minutes. After drying and mixing enzyme and acid with the secondary dried hemp seed powder, store at a temperature of 39 to 41 ° C. for 3 to 7 hours to enzymatically decompose, the enzymes being pectinase, xylana Xylanase and Cellulase are used, citric acid and ascorbic acid are used as the acids, and 0.05 to 100 parts by weight of the pectinase based on 100 parts by weight of the secondary dried hemp seed powder 0.1 parts by weight, 0.08 to 0.12 parts by weight of xylanase, 0.03 to 0.07 parts by weight of cellulase, 0.01 to 0.1 parts by weight of citric acid and 0.01 to 0.1 parts by weight of ascorbic acid are mixed in a weight ratio, and the enzyme The decomposed hemp seed powder is sprayed with a culture solution and a fermentation broth composed of lactic acid bacteria, wherein the lactic acid bacteria are selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum Any one lactic acid bacteria is used, and the culture medium contains 15 to 25 parts by weight of peptone, 5 to 15 parts by weight of malt extract, 0.5 to 1.5 parts by weight of sodium citrate, and 0.1 parts by weight of dibasic potassium phosphate. 0.3 parts by weight of glucose, 1 to 3 parts by weight of glucose, and 80 to 120 parts by weight of distilled water are mixed in a weight ratio, and the fermented hemp seed powder is sprayed at a temperature of 40 to 42 ° C. and a humidity of 60 to 65%. Salmon gravlax through low temperature aging, characterized in that fermented hempseed powder is prepared by storing and fermenting for 3 to 5 days in a storage container, and hempseed oil prepared by extracting the hempseed powder fermented product is used How to improve storability. delete delete delete delete delete

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