KR102562721B1 - Method for making grilled dried fish fillet using seafood - Google Patents

Abstract

The present invention relates to a method for manufacturing fish meat using seafood.
According to this embodiment of the present invention, the seafood grooming step of trimming seafood, the yeast extract manufacturing step of preparing yeast extract by mixing water parsley yeast extract and persimmon vinegar yeast extract, aging the trimmed seafood in the prepared yeast extract A ripening step, a salting step of salting the aged seafood, a cold air drying step of cold air drying the seafood that has been extended, a freezing step of freezing the cold air dried seafood, and a packaging step of packaging the frozen seafood do.

Description

Fish fillet manufacturing method using seafood {METHOD FOR MAKING GRILLED DRIED FISH FILLET USING SEAFOOD}

The present invention relates to a method for manufacturing fish meat using seafood.

In general, looking at the current dietary conditions of countries around the world, the ratio of meat, oil, dairy products, and sugar increases, which causes various adult diseases such as obesity, heart disease, high blood pressure, and diabetes.

In this way, as various diseases are caused by the food that people have continuously consumed for several years, efforts are being made to fundamentally prevent diseases by consuming foods that have a complementary effect.

On the other hand, seafood is an important food as a source of protein, and at the same time contains compounds with a unique structure or physiological activity not found in land animals, as well as blood pressure lowering action, blood cholesterol lowering action, antithrombotic arterial relaxation action and improving learning ability. It is highly regarded as being helpful in preventing adult diseases as it contains a large amount of ingredients.

The cooking method of seafood showing the above effect is grilling or boiling in addition to

It is dried and manufactured into poo, and representative examples include rat po, squid po, bukeo po, cod po, salmon dried fish, and tuna dried fish po.

However, since the conventionally manufactured pho is manufactured through a process of simply trimming and drying seafood, there is a problem in that it does not satisfy the preference of consumers, which have recently been diversified.

The background technology of the present invention is disclosed in Republic of Korea Patent Registration No. 10-1762867 (Announced on August 4, 2017).

The present invention has been derived to solve the above problems, and an object of the present invention is to provide a method for manufacturing fish meat using seafood that contains nutrients and has excellent preservability and palatability.

According to an embodiment of the present invention, the step of trimming the seafood, the step of preparing the yeast extract by mixing the water parsley yeast extract and the persimmon vinegar yeast extract to prepare the yeast extract, the aging of the prepared seafood in the prepared yeast extract A salting step of salting the aged seafood, a cold air drying step of cold air drying the seafood that has been extended, a freezing step of freezing the cold air dried seafood, and a packaging step of packaging the frozen seafood. .

In the yeast extract manufacturing step, 14 to 19% by weight of buttercup yeast extract, 30 to 36% by weight of persimmon vinegar yeast extract, and 45 to 55% by weight of water may be mixed.

In the aging step, the yeast extract may be sprayed on the surface of the trimmed seafood with a spray, and primary aging may be performed for 32 to 38 minutes at a temperature of 2 ° C to 4 ° C in an infrared aging chamber.

In the salting step, salting may be performed for 20 to 30 minutes by sprinkling 18g to 22g of salt or pink salt per aged fish.

According to the present invention having the above methods and characteristics, nutrients can be abundantly contained, and umami can be further increased than other fish pox through the aging process.

In addition, by using water parsley enzyme and persimmon vinegar yeast, it reacts with citric acid and trimethylamine (TMA) of fish to reduce fishy smell and sterilize, thereby providing excellent preservation and palatability.

1 is a view for explaining a method for manufacturing fish meat according to an embodiment of the present invention.
2 is a view showing trimmed seafood according to an embodiment of the present invention.
Figure 3 is a view showing a fish that has been manufactured according to an embodiment of the present invention.

Since the present invention can have various changes and various forms, the implementation examples (or embodiments) will be described in detail in the text. However, this is not intended to limit the present invention to a specific form disclosed, and should be understood to include all modifications, equivalents, or substitutes included in the spirit and scope of the present invention.

Terms used in this specification are only used to describe a specific embodiment (aspect, aspect, aspect) (or embodiment), and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as ~comprising~ or ~consisting of are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that it does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

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 a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

~First~, ~Second~, etc. described in this specification will only be referred to to distinguish different components from each other, regardless of the manufacturing order, and the names in the detailed description and claims of the invention may not match.

1 is a view for explaining a method for manufacturing fish meat according to an embodiment of the present invention, FIG. 2 is a view showing trimmed seafood according to an embodiment of the present invention, and FIG. 3 is manufacturing according to an embodiment of the present invention This is a drawing showing the completed fishery.

As shown in FIG. 1, the method for manufacturing fish meat according to an embodiment of the present invention includes seafood grooming step (S110), yeast extract manufacturing step (S120), aging step (S130), salting step (S140), cold air drying step (S150) , It includes a freezing step (S160) and a packaging step (S170).

First, in the seafood preparation step (S110), the scales and fins are removed in a state in which the silverfish imported in a frozen state is thawed, and the intestines are removed in a state in which a cut is made on the back and the bag is made. And while removing the intestines, wash the trimmed seafood using running water or seawater. That is, as shown in Figure 2, the seafood is trimmed. At this time, the blood or foreign matter remaining in the seafood must be washed so that it can be made into a clean fish bag without corruption occurring in the subsequent salting and drying step.

Next, in the yeast extract preparation step (S120), yeast extract is prepared by mixing the buttercup yeast extract and the persimmon vinegar yeast extract. At this time, the yeast extract may be mixed with 14 to 19% by weight of buttercup yeast extract, 30 to 36% by weight of persimmon vinegar yeast extract, and 45 to 55% by weight of water.

The water parsley used to prepare the water parsley yeast extract used in the present invention contains ingredients such as vitamin A, vitamin C, iron, protein, phosphorus, soramnetin, persicarin, quercetin, camphorol, and potassium, and is good for the body. It is an alkaline food rich in minerals and fiber, and essential oils that give off a unique scent and taste not only stimulate the appetite, but also have the power to clear the mind and purify the blood. It has special effects and is an essential food for liver disease or juice therapy. It is effective for symptoms of jaundice or ascites, other acute and chronic hepatitis and liver cirrhosis, and has the effect of lowering blood pressure, helping to relieve nervous breakdown or stress, and hemostasis. It is also effective for women's hemorrhage, and the plain taste acts on the kidneys to make urination easy, prevents and treats anemia and constipation, and is effective in the aftermath of stroke. It is known to absorb heavy metals that have come in and help them to be easily excreted out of the body.

Water parsley yeast extract using such water parsley is cleaned and put in a colander to drain the water, and then 62 to 68% by weight of water parsley and 32 to 38% by weight of brown sugar are used in a jar, and then one layer of water parsley and one layer of brown sugar are alternately placed in a container. After stacking it up in layers, store it at 22 ~ 23℃ in a maturation chamber and ferment it for about 6 months before use.

In addition, the persimmon vinegar yeast extract used in the present invention is one of the components of persimmon, tannic acid, which stops diarrhea and stomach upset through the astringent action of mucosal surface tissues, and is effective in treating pulmonary tuberculosis, bronchiectasis, lung tumors, uterine bleeding, hemorrhoids, etc. It has an excellent hemostatic effect that suppresses bleeding, and the vitamin C it contains increases resistance to various types of viruses and is excellent for preventing colds. It has the effect of preventing and treating various adult diseases of the circulatory system such as diseases of the vascular system and heart disease, lowering the PH of food to increase its preservation function, and stimulating the secretion of digestive juices with sour taste to stimulate the appetite and quickly recover from fatigue. It is known to have a strong bactericidal effect because it contains a large amount of natural citric acid.

The persimmon vinegar yeast extract used in the present invention is washed with 100% by weight of persimmon in water to completely remove the water, then put it in a jar and store it in a maturation chamber at 22 ~ 23 ℃, removing the white film that rises on top once every 3 days It is used after fermentation for 6 months. At this time, the acetic acid content is 2.6% or more, and other vinegars are 4.0 ~ 20%. It reacts with citric acid in persimmon vinegar and trimethylamine (TMA) in fish to reduce fishy smell and sterilize. do.

Next, in the aging step (S130), the prepared yeast extract is sprinkled on the prepared seafood and aged. At this time, in the aging step (S130), the yeast extract is sprayed on the surface of the seafood trimmed with a spray, and the primary aging is performed for 32 to 38 minutes at a temperature of 2 ° C to 4 ° C in an infrared aging chamber.

In addition, salting is performed for 20 to 30 minutes by sprinkling 18g to 22g of salt or pink salt per seafood that has been first ripened. At this time, salt or pink salt is pulverized to have a size of 1.27 mm to 0.635 mm in diameter and sprinkled on the fish that has undergone the primary aging, and then salt and minerals contained in pink salt or salt are added to the fish inside the fish. A secondary aging step of aging for 32 to 38 minutes at a temperature of 2 ° C to 4 ° C in an infrared aging chamber is carried out so that it can be sufficiently permeated with.

These pink salts help prevent diabetes and high blood pressure by removing active oxygen in the body, maintaining blood sugar and controlling blood cholesterol levels, and preventing chronic diseases caused by inflammation by controlling the acidity of the body's blood, which causes cell transformation and damage. It relieves sore throat and prevents respiratory diseases, has anti-inflammatory and antibacterial properties, and contains electrolytes and antioxidants that are known to have effects such as supplying oxygen to cells and activating the brain.

Next, in the cold air drying step (S150), the secondary ripening seafood is cold air dried using a cold air drying facility. At this time, the cold product drying step (S150) is carried out for 2 hours, and through the rapid drying process, you can feel the natural taste of seafood without the process of hardening the flesh of seafood, and the salinity is lower than that of sea air drying. there is In the case of such low-temperature cold air drying, there is an advantage in that the content of inosinic acid in seafood increases and the savory taste increases.

Next, in the freezing step (S160), the cold air dried seafood is washed again to remove some of the salt remaining in the seafood, and then vacuum packaging is performed by putting the seafood in a plastic bag one by one at a pressure of 9 mmHg to 500 mmHg, and vacuum packaging The completed seafood is rapidly frozen at a temperature of -30 C ° to -34 C ° in the freezer.

At this time, even in the state of quick freezing, the process of aging and drying continues inside the seafood, so that the content of inosinic acid in the seafood is increased, so that the final consumer can further double the umami when consuming seafood.

Then, in the packaging step (S170), the frozen seafood is packed in a box. At this time, in order to determine whether or not metal is included during the work, it is passed through a metal detector to check whether metal is present in the frozen seafood, and in the case of seafood with metal, it is discharged to the outside and passes a certain value. Only one seafood is packed in a box and shipped.

Below, 50 tasters were selected and the seafood prepared according to the following example was baked and tasting, and the results of the sensory test were compared with each other and the average value was recorded in Table 1.

Comparative Example 1: Normal dried fish

Comparative Example 2: Fish Salted with Pink Salt

Comparative Example 3: Fish Salted with Common Salt

Comparative Example 4: Fish salted with pink salt after spraying a mixture of buttercup yeast extract and water

Comparative Example 5: Spraying a mixture of persimmon vinegar yeast and water and salting fish with pink salt

Example 1 (the present invention): Fish salted with pink salt after spraying a mixture of water parsley yeast extract and persimmon yeast

The evaluation criterion of this embodiment was evaluated as very good, which was set to 10, and the lower the number, the worse it was.

As shown in Table 1 above, Example 1 of the present invention and Comparative Examples 1 to 5 used the same cooking method. First, it can be seen that the comprehensive evaluation score of Example 1 of the present invention and Comparative Examples 1 to 5 of the present invention is the best.

The fish produced according to the present invention is not only rich in nutrients, but also has excellent preservability and palatability.

In addition, 1% by weight of functional additives may be added instead of 1% by weight of water in order to further add nutrients when preparing yeast extract. These functional additives include 0.1 part by weight of an inner cover material containing cellulose, compared to 0.1 part by weight of an outer cover material containing a hydrophobic polymer and a hydrophilic polymer, and the inner cover material and the outer cover material are formed in a circular shape, and the inside contains glauconite 1 part by weight , calcium carbonate (CaCO3) 0.5 parts by weight, lime water (Ca(OH)2) 0.4 parts by weight, calcium nitrate (Ca(NO3)2) 0.1 parts by weight, calcium oxide (CaO) 0.05 parts by weight, rabeprazole, esomeprazole , 0.1 part by weight of dexlansoprazole and 0.2 part by weight of an organic material.

Here, the inner side refers to 1 part by weight of glauconite, 0.5 part by weight of calcium carbonate (CaCO3), 0.4 part by weight of lime water (Ca(OH)2), 0.1 part by weight of calcium nitrate (Ca(NO3)2), calcium oxide (CaO ) 0.05 parts by weight, rabeprazole, esomeprazole, dexlansoprazole means a position in contact with 0.1 parts by weight and 0.2 parts by weight of organic matter, respectively, and the outside means the outside of the inside.

It is preferable to include 0.2 parts by weight of the inner cover material. If the inner cover material exceeds 0.2 parts by weight, the weight is excessively increased to decrease dispersibility. .

In addition, the outer covering material is formed on the outside of the inner covering material and may include hydrophobic and hydrophilic polymers. First, the hydrophilic polymer is a hydrophilic polymer having adhesion to the surface of fish, such as hydroxypropylmethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, carbomer, polyethylene oxide, carginan, natural gum, guar gum, traga It may be one or more selected from the group consisting of cantha, acacia gum, locust bean gum, xanthan gum, alginate, polyvinyl alcohol, polyvinylpyrrolidone, and mixtures thereof, but is not limited thereto.

In addition, the hydrophobic polymer is insoluble in water together with the hydrophilic polymer, and the hydrophobic polymer is methacrylic acid copolymer, ethyl cellulose, hydroxypropylmethylcellulose phthalate, hydroxypropylmethylcellulose acetate succinate, cellulose acetate phthalate and these It may be one or more selected from the group consisting of mixtures, preferably a methacrylic acid copolymer or ethyl cellulose.

These inner and outer skin materials are formed in the form of grains in a micro-circular shape and can be efficiently adhered to fish.

First, it is preferable to use 1 part by weight of halorite. However, when less than 1 part by weight or used in a large amount, there is a disadvantage in that the action of the ion exchanger does not occur or occurs excessively, so that the required ion exchange cannot be provided.

And calcium carbonate (CaCO3) 0.5 parts by weight, lime water (Ca(OH)2) 0.4 parts by weight, calcium nitrate (Ca(NO3)2) 0.1 parts by weight, calcium oxide (CaO) 0.05 parts by weight, each of which is necessary for livestock As it is included together as a nutritional component, a detailed description is omitted.

Rabeprazole, esomeprazole, and dexlansoprazole can each be used in an amount of 0.1 part by weight to prevent excessive generation of stomach acid when the user consumes the prepared butterfly. The production of gastric acid is suppressed, making it impossible for livestock to digest the feed, and if less than 0.1 part by weight is used, the probability of excessive gastric acidity increases, which can cause ulcers on the gastric mucosa of humans. .

In addition, the organic matter is a carbon-based compound, and is mainly made of various proteins, lipids, and carbohydrates together with cellulose, tannin, cutin, and lignin, and includes essential nutrients for the growth of livestock. These organic materials are preferably used in an amount of 0.2 parts by weight. If less than 0.2 parts by weight is used, there is a problem in that growth may be delayed by providing less nutrients required by livestock, and if more than 0.2 parts by weight are used, Excessive intake of nutrients can cause other problems.

The present invention described above with reference to the accompanying drawings is capable of various modifications and changes by those skilled in the art, and such modifications and changes not limited by the claims should be construed as being included in the scope of the present invention.

Claims (4)

Seafood grooming step of trimming seafood;
A yeast extract preparation step of preparing a yeast extract by mixing water parsley yeast extract and persimmon vinegar yeast extract;
A ripening step of aging the prepared seafood in the prepared yeast extract;
A salting step of salting the aged seafood;
A cold air drying step of cold air drying the salted seafood;
A freezing step of freezing the cold air-dried seafood; and
Including; a packaging step of packaging the frozen seafood;
The yeast extract manufacturing step is
14 to 19% by weight of buttercup yeast extract, 30 to 36% by weight of persimmon vinegar yeast extract, and 45 to 55% by weight of water, but adding 1% by weight of a functional additive instead of 1% by weight of the water, and the functional additive is cellulose Including 0.1 parts by weight of an inner cover material containing a hydrophobic polymer and a hydrophilic polymer with respect to 0.2 parts by weight of the inner cover material, the inner cover material and the outer cover material are formed in a circular shape, and the inside contains calcium carbonate (CaCO3) relative to 1 part by weight of glauconite ) 0.5 parts by weight, lime water (Ca(OH)2) 0.4 parts by weight, calcium nitrate (Ca(NO3)2) 0.1 parts by weight, calcium oxide (CaO) 0.05 parts by weight, rabeprazole, esomeprazole, dexlansoprazole 0.1 each Fish production method comprising parts by weight and 0.2 parts by weight of organic matter.
delete The method of claim 1,
The ripening stage
Fish production method of spraying the yeast extract on the surface of the trimmed seafood with a spray and primary aging for 32 to 38 minutes at a temperature of 2 ° C to 4 ° C in an infrared aging chamber.
The method of claim 3,
The salting step is a method of producing salted fish for 20 to 30 minutes by sprinkling 18g to 22g of salt or pink salt per aged fish.