KR102564657B1 - The method of manufacturing salted shrimp using pink salt and salted shrimp prepared by them - Google Patents

Abstract

The present invention relates to a method for preparing salted shrimp using pink salt and salted shrimp produced thereby, including a washing and drying step of washing and drying shrimp, and purified water, pink salt, and sun salt to the washed and dried shrimp in the washing and drying step. , A mixing step of mixing the gorosoe sap, a ripening step of applying pink salt to the top of the shrimp mixture mixed in the mixing step, sealing it, and aging it, and opening the seal of the aged salted shrimp in the aging step and applying It is characterized in that it comprises a degassing step of removing gas by ventilation after removing pink salt and a sealing step of sealing by applying bay salt to the top of the degassed shrimp in the degassing step.
According to the present invention, in the process of maturing salted shrimp to salted shrimp, conventional salted shrimp takes about 90 to 270 days depending on the raw material of the shrimp. Not only is it easy to distribute products by shortening it, but also it is possible to reduce the number of low-temperature warehouses that need to be held for aging during mass aging by shortening the aging period, and there is an effect that distribution can be relatively faster than conventional salted shrimp.
In addition, salted shrimp matured using pink salt and sap removes the bitter taste of conventional salted shrimp aged only with sun-dried salt. As a result, salted shrimp is not limited to a specific consumer group, and is effective in increasing customer satisfaction of general consumers, including young people.

Description

The method of manufacturing salted shrimp using pink salt and salted shrimp prepared by them {The method of manufacturing salted shrimp using pink salt and salted shrimp prepared by them}

The present invention relates to a method for manufacturing salted shrimp using pink salt and salted shrimp produced thereby, and more particularly, in the process of aging salted shrimp to salted shrimp, the aging period is shortened to about 15 to 30 days by using pink salt and gorosoesap Shrimp sauce using pink salt, which not only facilitates product distribution, but also reduces the number of low-temperature warehouses that need to be kept for aging in case of mass aging by shortening the aging period. It relates to a manufacturing method and salted shrimp prepared thereby.

Salt fermented sea foods are one of the representative fermented foods and have been widely used since ancient times to supply high protein and salt regardless of the season. It is prepared by properly aging and fermenting by the decomposition of.

Salted seafood is manufactured by adding about 20-30% of salt to the meat, intestines, and gonads (eggs) of fish and shellfish, and maturing while inhibiting the growth of spoilage bacteria. The resulting free amino acids and nucleic acid degradation products synergize, resulting in a unique taste and flavor.

Shrimp is a food that has been widely used for a long time because of its good taste and rich protein. In particular, salted shrimp is processed into salted fish or dried to be used as food or food additives. It is expected to be a food source. Eight types of essential amino acids, including methionine and lysine, are evenly present in the protein contained in shrimp. In addition, glycine and betaine, which give a unique sweetness, give the unique taste of shrimp. In particular, betaine has a tonic effect and cholesterol level. has the effect of reducing

In addition, shrimp is a high-protein, low-calorie food that contains the most chitosan. Not only does it contain more calcium than anchovies, but it also contains taurine, which lowers blood cholesterol levels. It has excellent effects on various adult diseases, including vitamins, and is known to have excellent effects on children's growth and development as well as beauty.

On the other hand, conventional salted shrimp has a unique unpleasant odor due to the smell of raw shrimp and volatile basic nitrogen generated during the fermentation process, and this unpleasant odor acts as one of the factors that cause young consumers to avoid salted shrimp.

In addition, in the process of maturing shrimp, it generally takes about 90 to 270 days depending on the raw material of the shrimp, and in this case, the demand for low-temperature warehouses to be kept for storage during mass aging increases, resulting in management and cost problems. there is

Therefore, salted shrimp is not limited to a specific consumer group, and it is necessary to improve so that general consumers, including young people, do not have a resistance to salted shrimp, and when manufacturing salted shrimp, the aging period is shortened to quickly rotate distribution, resulting in management and cost problems. It is in need of improvement.

KR 10-2386213 B1 (2022. 04. 08.) KR 10-1260898 B1 (2013. 04. 29.)

The present invention was made to solve the problems of the prior art, and the problem to be solved in the present invention is to use pink salt and gorosoesap in the process of aging salted shrimp to salted shrimp, thereby increasing the aging period to about 15 to 30 days Not only is it easy to distribute products by shortening it, but it is also possible to reduce the number of low-temperature warehouses that need to be held for aging during mass aging by shortening the aging period, and the purpose is to make distribution relatively faster than conventional salted shrimp.

Another purpose is to remove the bitter taste of the existing salted shrimp matured with only bay salt, and when the aging is completed, not only is it sweeter and acidity higher than the existing salted shrimp, but the shape of the raw material is better than the existing salted shrimp. The purpose is to ensure that salted shrimp is not limited to a specific consumer group by being clearly preserved, but to increase the customer satisfaction of general consumers, including young people.

Salted shrimp manufacturing method using pink salt according to the present invention for achieving the above object is a washing and drying step of washing and drying shrimp, and purified water, pink salt, and sun salt in the washed and dried shrimp in the washing and drying step. , A mixing step of mixing the gorosoe sap, a ripening step of applying pink salt to the top of the shrimp mixture mixed in the mixing step, sealing it, and aging it, and opening the seal of the aged salted shrimp in the aging step and applying It is characterized in that it comprises a degassing step of removing gas by ventilation after removing pink salt and a sealing step of sealing by applying bay salt to the top of the degassed shrimp in the degassing step.

In addition, the mixing step is based on 100 parts by weight of the washed and dried shrimp in the washing and drying step, 25 to 35 parts by weight of purified water, 15 to 25 parts by weight of pink salt, 2 to 5 parts by weight of sun salt, 2 to 5 parts by weight of sea salt It is characterized by mixing parts by weight.

In addition, the aging step is performed by applying 3 to 10 parts by weight of pink salt on top of 100 parts by weight of the shrimp mixture mixed in the mixing step and sealing, then 1 to 2 days at 0 ° C, 5 to 10 days at -10 ° C, - It is characterized by aging for 10 to 20 days at 15 ° C.

According to the present invention, in the process of maturing salted shrimp to salted shrimp, conventional salted shrimp takes about 90 to 270 days depending on the raw material of the shrimp. Not only is it easy to distribute products by shortening it, but also it is possible to reduce the number of low-temperature warehouses that need to be held for aging during mass aging by shortening the aging period, and there is an effect that distribution can be relatively faster than conventional salted shrimp.

In addition, salted shrimp matured using pink salt and sap removes the bitter taste of conventional salted shrimp aged only with sun-dried salt. As a result, salted shrimp is not limited to a specific consumer group, and is effective in increasing customer satisfaction of general consumers, including young people.

1 is a step flow chart showing a method for manufacturing salted shrimp using pink salt according to the present invention.

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

1 is a step flow chart showing a method for manufacturing salted shrimp using pink salt according to the present invention.

Referring to FIG. 1, the salted shrimp manufacturing method using pink salt according to the present invention includes washing and drying step (S10), mixing step (S20), aging step (S30), degassing step (S40) and sealing step ( S50) is made including.

1. Washing and drying step (S10)

Washing and drying step (S10) is a step of washing and drying the shrimp.

More specifically, in a washing room at -20 to -15 ° C. After washing with 100 to 150 parts by weight of salt water for 100 parts by weight of shrimp, it is dried for 30 to 60 minutes in a cold air dryer with a temperature of 15 to 20 ° C and a relative humidity of 18 to 25%.

At this time, the shrimp uses fresh shrimp that is frozen immediately after catch.

In addition, the brine is a mixture of purified water and sea salt at a weight ratio of 1: 0.2 to 0.3.

Through washing and drying the shrimp under the above conditions, it is possible to remove foreign substances and moisture without destroying the color, taste, aroma and nutrients of the shrimp.

2. Mixing step (S20)

Mixing step (S20) is a step of mixing purified water, pink salt, sun salt and gorosoesap with the washed and dried shrimp in the washing and drying step (S10).

More specifically, with respect to 100 parts by weight of the washed and dried shrimp in the washing and drying step (S10), 25 to 35 parts by weight of purified water, 15 to 25 parts by weight of pink salt, 2 to 5 parts by weight of sea salt, and 2 parts by weight of gorosoesap It is to mix ~5 parts by weight.

With respect to 100 parts by weight of the washed and dried shrimp in the washing and drying step (S10), 25 to 35 parts by weight of purified water, 15 to 25 parts by weight of pink salt, 2 to 5 parts by weight of bay salt, and 2 to 5 parts by weight of gorosoesap were mixed. By doing so, the salinity is produced at 18-25%, and distribution and storage can be made smoothly with salted shrimp.

In addition, with respect to 100 parts by weight of the washed and dried shrimp in the washing and drying step (S10), 25 to 35 parts by weight of purified water, 15 to 25 parts by weight of pink salt, 2 to 5 parts by weight of bay salt, 2 to 5 parts by weight of gorosoesap Mixing the parts can provide the desired salinity and physical properties so that the washed and dried shrimp are mixed with purified water so that pink salt that does not generate salt water can be mixed, and pink salt is mixed to promote aging and the bitter taste of bay salt. can decrease, improve sweetness and acidity, preserve the shape of the raw material, mix bay salt to supplement the insufficient salinity of pink salt, and mix with gorosoesap to promote aging and enhance acidity.

If, with respect to 100 parts by weight of the washed and dried shrimp, when the purified water is mixed below the above range, the pink salt is not evenly mixed with the washed and dried shrimp and it is difficult to provide the desired salinity and physical properties, When mixing beyond the range, it is difficult to provide the desired salinity and physical properties due to the mixing amount more than necessary.

In addition, if pink salt is mixed in an amount less than the above range with respect to 100 parts by weight of the washed and dried shrimp, the pink salt is not evenly mixed with the washed and dried shrimp, resulting in aging and storage problems. The effect is insignificant, and when mixed in excess of the above range, the salty taste becomes stronger due to the amount of mixing more than necessary, thereby reducing the natural taste and overall texture of the shrimp.

In addition, if, with respect to 100 parts by weight of the washed and dried shrimp, if the bay salt is mixed below the above range, it is difficult to supplement the insufficient salinity of pink salt, and when mixed in excess of the above range, the mixing amount is more than necessary. As a result, the salty taste becomes stronger, which reduces the natural taste and overall texture of the shrimp.

In addition, if, with respect to 100 parts by weight of the washed and dried shrimp, when the gorosoe sap is mixed below the above range, the effect of promoting aging and acidity enhancement of the gorosoe sap is insignificant, and when mixed in excess of the above range Economic problems arise due to the amount of mixing more than necessary.

Here, pink salt is natural rock salt that contains about 80 different minerals, is rich in minerals and iron, and is pure salt with 0% bittern, which is less salty and sour than other salts, so you can feel the clean and simple taste. It has the characteristics of accelerating aging, reducing the bitter taste of bay salt, enhancing sweetness and acidity, and preserving the original form.

In addition, gorosoe sap refers to the sap of the gorosoe tree, promotes ripening and enhances acidity, is rich in calcium (Ca) and magnesium (Mg), and has more minerals than normal water. .

The gorosoe sap is used by heating the filtered gorosoe stock solution at a temperature of 100 to 120 ° C. for 5 to 10 minutes after filtering the collected gorosoe stock solution through a filter net having a pore size of 0.1 to 0.3 μm.

This is to remove impurities from the undiluted solution of gorosoe and to make it safe to eat through a sterilization process at a high temperature.

In the present invention, water-soluble collagen and fennel seed oil may be further mixed with the washed and dried shrimp to preserve the color of salted shrimp and the shape of the raw material.

More specifically, 2 to 5 parts by weight of water-soluble collagen and 1 to 3 parts by weight of fennel seed oil are further mixed with respect to 100 parts by weight of the washed and dried shrimp.

Through this, it makes the shrimp shine during the aging process, serves as a coating to maintain the unique color of the shrimp and preserves its shape, and provides a unique sweet and refreshing taste along with the effective ingredients of fennel seed oil for maturation It is possible to reduce the unpleasant smell peculiar to shrimp generated by volatile basic nitrogen generated during the process and improve the overall texture.

Here, the water-soluble collagen is mixed with water at 50 to 80 ° C. and solid gelatin to form an aqueous protein solution, which is then cooled to a temperature of less than 40 ° C. It is manufactured by heating at a temperature of ℃, then cooling and sterilizing to a temperature of less than 40 ℃. do

If, with respect to 100 parts by weight of the washed and dried shrimp, when water-soluble collagen is mixed below the above range, the effect is insignificant, and when mixed in excess of the above range, the shrimp's natural Decreased taste and overall mouthfeel.

In addition, fennel seed oil is obtained by heating dried fennel seeds at a temperature of 200 to 220 ° C for 20 to 30 minutes so that the water content is less than 5%, and pressing the heated fennel seeds at a pressure of 50 to 100 MPa for 30 to 60 minutes. It is produced by extracting fennel seed crude oil and then refining it.

Fennel contains essential oil components such as limonene, pinene, terpinene, fenchone, and anethole, and is effective in suppressing appetite, excreting toxins, relieving constipation, preventing skin aging, It has effects such as preventing high blood pressure, increasing immunity, improving indigestion, improving respiratory diseases, and antibacterial action. It provides a unique sweet and refreshing taste along with the effective ingredients of fennel seed oil, thereby reducing the unpleasant smell peculiar to shrimp caused by volatile basic nitrogen generated during the aging process and improving the overall texture.

If, with respect to 100 parts by weight of the washed and dried shrimp, when fennel seed oil is mixed in an amount less than the above range, it is not sufficiently mixed with the washed and dried shrimp, and the smell of the raw shrimp along with the volatility generated during the fermentation process It is difficult to reduce the peculiar unpleasant odor generated by basic nitrogen, etc., and the effect is insignificant.

3. Aging step (S30)

The aging step (S30) is a step of applying pink salt to the top of the shrimp mixture mixed in the mixing step (S20), sealing it, and aging it.

More specifically, after sealing by applying 3 to 10 parts by weight of pink salt on top of 100 parts by weight of the shrimp mixture mixed in the mixing step (S20), 1 to 2 days at 0 ℃, 5 to 10 days at -10 ℃ , It is aged for 10 to 20 days at -15 ° C.

Through this, the shrimp mixture mixed in the mixing step (S20) is salted with pink salt and goroesoe sap, thereby promoting aging, enhancing sweetness and acidity, and preserving the shape of the raw material, maintaining color and shape Not only is it preserved, but it sufficiently suppresses the propagation of rotting bacteria and quickly matures.

If, after sealing by applying 3 to 10 parts by weight of pink salt on top of 100 parts by weight of the shrimp mixture mixed in the mixing step (S20), and not proceeding with the aging process of 1 to 2 days at 0 ° C, the shrimp is sufficiently Not only is it difficult to salt, but also the enzyme action of autolysis digestive enzymes and microorganisms does not occur, so that aging is not performed smoothly.

In general, in the process of aging salted shrimp to salted shrimp, salted shrimp aged with bay salt takes at least 90 to 270 days depending on the raw material of the shrimp. However, the salted shrimp using pink salt and gorosoesap according to the present invention shortens the aging period to about 15 to 30 days, and has an effect of facilitating product distribution quickly. Even if aging is carried out in such a shortened time, the total nitrogen content of salted shrimp not only meets the legal standards for droplets of the food code standard, but also can produce high-quality fish sauce with good taste, flavor and color. This will be explained in more detail through Experiments 1 and 2 below.

In addition, through the shortening of the aging period, it is possible to reduce the number of low-temperature warehouses that must be held for aging during mass aging, and there is an effect that distribution can be relatively faster than conventional salted shrimp.

4. Gas removal step (S40)

The degassing step (S40) is a step of opening the seal of the salted shrimp sealed and aged in the aging step (S30), removing the applied pink salt, and then ventilating to remove gas.

More specifically, after opening the seal of the sealed and aged salted shrimp in the aging step (S30) and removing the applied pink salt, ventilate at -12 ° C for 10 to 15 hours to remove gas.

Through this, while preserving the raw form of the sealed and aged salted shrimp in the aging step (S30), it is possible to sufficiently remove the unique unpleasant odor and gas generated by volatile basic nitrogen generated during aging.

5. Sealing step (S50)

The sealing step (S50) is a step of sealing by applying bay salt to the top of the degassed shrimp in the degassing step (S40).

More specifically, after applying 5 to 15 parts by weight of sun salt on top of 100 parts by weight of salted shrimp from which the gas was removed in the degassing step (S40), it is sealed and stored and distributed at -20 ° C.

Through this, the degassed salted shrimp in the degassing step (S40) can be stored and distributed smoothly while maintaining the taste, color, and original shape without the propagation of spoilage bacteria.

According to the present invention, in the process of maturing salted shrimp to salted shrimp, conventional salted shrimp takes about 90 to 270 days depending on the raw material of the shrimp. Not only is it easy to distribute products by shortening it, but also it is possible to reduce the number of low-temperature warehouses that need to be held for aging during mass aging by shortening the aging period, and there is an effect that distribution can be relatively faster than conventional salted shrimp.

In addition, salted shrimp matured using pink salt and sap removes the bitter taste of conventional salted shrimp aged only with sun-dried salt. As a result, salted shrimp is not limited to a specific consumer group, and is effective in increasing customer satisfaction of general consumers, including young people.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily performed by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: Salted shrimp prepared according to the present invention

1) After washing 100kg of salted shrimp with 100kg of salt water in a -20℃ washing room, dry it for 60 minutes in a cold air dryer with a temperature of 15℃ and a relative humidity of 20%. At this time, the brine is a mixture of purified water and sea salt at a weight ratio of 1: 0.25.

2) Mix 30kg of purified water, 20kg of pink salt, 5kg of bay salt, and 5kg of gorosoesap with 100kg of washed and dried shrimp in 1).

3) After putting 150kg of the shrimp mixture mixed in 2) into a drum, apply 10kg of pink salt on the top to seal it, and then mature at 0℃ for 1 day, -10℃ for 7 days, and -15℃ for 15 days.

4) After opening the seal of the salted shrimp sealed and aged in 3) and removing the applied pink salt, ventilate at -12 ° C for 12 hours to remove gas.

5) After applying 15 kg of sea salt on top of 150 kg of salted shrimp from which gas was removed in 4), seal and store at -20℃.

Example 2: Salted shrimp prepared according to the present invention (additional mixing of water-soluble collagen and fennel seed oil)

1) After washing 100kg of salted shrimp with 100kg of salt water in a -20℃ washing room, dry it for 60 minutes in a cold air dryer with a temperature of 15℃ and a relative humidity of 20%. At this time, the brine is a mixture of purified water and sea salt at a weight ratio of 1: 0.25.

2) Mix 100kg of washed and dried shrimp in 1) with 30kg of purified water, 20kg of pink salt, 5kg of sea salt, 5kg of gorosoe sap, 3kg of water-soluble collagen, and 2kg of fennel seed oil.

3) After putting 150kg of the shrimp mixture mixed in 2) into a drum, apply 10kg of pink salt on the top to seal it, and then mature at 0℃ for 1 day, -10℃ for 7 days, and -15℃ for 15 days.

4) After opening the seal of the salted shrimp sealed and aged in 3) and removing the applied pink salt, ventilate at -12 ° C for 12 hours to remove gas.

5) After applying 15 kg of sea salt on top of 150 kg of salted shrimp from which gas was removed in 4), seal and store at -20℃.

Comparative Example 1: Prepared in the same manner as in Example 1, but using bay salt instead of purified water, pink salt and goroesoe sap

1) After washing 100kg of salted shrimp with 100kg of salt water in a -20℃ washing room, dry it for 60 minutes in a cold air dryer with a temperature of 15℃ and a relative humidity of 20%. At this time, the brine is a mixture of purified water and sea salt at a weight ratio of 1: 0.25.

2) Mix 25 kg of sea salt with 100 kg of washed and dried shrimp in 1).

3) After putting 150 kg of the shrimp mixture mixed in 2) in a drum, apply 10 kg of sea salt on the top to seal it, and then mature at 0 ° C for 1 day, -10 ° C for 7 days, and -15 ° C for 15 days.

4) After opening the seal of the salted shrimp sealed and aged in 3) and removing the applied sun salt, ventilate at -12 ° C for 12 hours to remove gas.

5) After applying 15 kg of sea salt on top of 150 kg of salted shrimp from which gas was removed in 4), seal and store at -20℃.

Comparative Example 2: Prepared in the same manner as in Example 1, except for Goroesoe sap

1) After washing 100kg of salted shrimp with 100kg of salt water in a -20℃ washing room, dry it for 60 minutes in a cold air dryer with a temperature of 15℃ and a relative humidity of 20%. At this time, the brine is a mixture of purified water and sea salt at a weight ratio of 1: 0.25.

2) Mix 30kg of purified water, 20kg of pink salt, and 5kg of sea salt with 100kg of washed and dried shrimp in 1).

3) After putting 150kg of the shrimp mixture mixed in 2) into a drum, apply 10kg of pink salt on the top to seal it, and then mature at 0℃ for 1 day, -10℃ for 7 days, and -15℃ for 15 days.

4) After opening the seal of the salted shrimp sealed and aged in 3) and removing the applied pink salt, ventilate at -12 ° C for 12 hours to remove gas.

5) After applying 15 kg of sea salt on top of 150 kg of salted shrimp from which gas was removed in 4), seal and store at -20℃.

Comparative Example 3: Prepared in the same manner as in Example 1, but with a different aging time

1) After washing 100kg of salted shrimp with 100kg of salt water in a -20℃ washing room, dry it for 60 minutes in a cold air dryer with a temperature of 15℃ and a relative humidity of 20%. At this time, the brine is a mixture of purified water and sea salt at a weight ratio of 1: 0.25.

2) Mix 30kg of purified water, 20kg of pink salt, 5kg of bay salt, and 5kg of gorosoesap with 100kg of washed and dried shrimp in 1).

3) After putting 150kg of the shrimp mixture mixed in 2) into a drum, apply 10kg of pink salt on the top to seal it, and then mature at 0℃ for 1 day, -10℃ for 15 days, and -15℃ for 50 days.

4) After opening the seal of the salted shrimp sealed and aged in 3) and removing the applied pink salt, ventilate at -12 ° C for 12 hours to remove gas.

5) After applying 15 kg of sea salt on top of 150 kg of salted shrimp from which gas was removed in 4), seal and store at -20℃.

[Experiment 1] Test of total nitrogen content in salted shrimp

The total nitrogen content of Examples 1 and 2 and Comparative Examples 1 to 3 was measured. The results are shown in Table 1.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Total nitrogen content (%) 1.65 1.83 0.87 1.30 1.77

As can be seen from Table 1, Example 1 and Example 2 prepared according to the present invention both met the legal standards for fish sauce by exceeding the total nitrogen content of 1.0%, which is the food code standard. It is judged that it is possible to manufacture high-quality fish sauce even if it is manufactured by shortening the aging period, unlike the general salted shrimp manufacturing using pink salt and goroesoe sap.

However, Comparative Example 1, which was prepared under the same conditions as Example 1, but using bay salt instead of purified water, pink salt and goroesoe sap, had a total nitrogen content of 0.87%, which was found to have failed to meet the food code standard, and the aging period was insufficient. judged as a result of

In addition, Comparative Example 3, prepared under the same conditions as Example 1, but with a different aging time, satisfied the total nitrogen content of the Food Code. Through this, it is judged that it will be produced with a longer aging time than necessary and consequently will not be economical.

[Experiment 2] Sensory test

Examples 1 and 2 and Comparative Examples 1 to 3 using the salted shrimp prepared according to the present invention were tested by sensory testers (30 people (15 males, 15 females) with more than 2 years of sensory test experience) to taste, flavor A sensory test (5-point measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) was conducted by dividing the color, color, and overall preference. The conducted results are shown in Table 1 below.

taste zest chromaticity overall sign Example 1 4.5 4.7 4.3 4.5 Example 2 4.6 4.7 4.5 4.6 Comparative Example 1 3.0 2.5 3.5 3.0 Comparative Example 2 4.0 4.2 3.8 4.0 Comparative Example 3 3.7 4.0 3.5 3.6

As can be seen from Table 2, Examples 1 and 2 show higher scores than Comparative Examples in all items. Examples 1 and 2 prepared using pink salt and gorroe sap remove the bitter taste of the existing salted shrimp aged only with bay salt, and when the aging is completed, not only the sweetness and acidity are higher than the existing salted shrimp, but the shape of the raw material is better than the existing salted shrimp It is clearly preserved and interpreted as a result of improving taste, flavor, color and overall acceptability.

However, Comparative Example 1 prepared under the same conditions as in Example 1, but using bay salt instead of purified water, pink salt and goroesoe sap, did not satisfy the taste, flavor, color and overall preference due to insufficient aging period. , Comparative Example 2 prepared in the same manner as in Example 1, but excluding the Goroesoe sap, satisfies the taste and flavor to some extent, but has the disadvantage of poor chromaticity, and is prepared under the same conditions as Example 1, but with a different aging time. Comparative Example 3 prepared by this is interpreted as a result of a rather strong salty taste and a decrease in chromaticity due to the aging time longer than necessary.

Claims (4)

After washing with 100 to 150 parts by weight of salt water based on 100 parts by weight of shrimp in a washing room at -20 to -15 ° C, in a cold air dryer at a temperature of 15 to 20 ° C and a relative humidity of 18 to 25% for 30 to 60 minutes Washing and drying step of drying (S10);
With respect to 100 parts by weight of the washed and dried shrimp in the washing and drying step (S10), 25 to 35 parts by weight of purified water, 15 to 25 parts by weight of pink salt, 2 to 5 parts by weight of bay salt, and 2 to 5 parts by weight of gorosoesap were mixed. Mixing step (S20) to;
After applying and sealing 3 to 10 parts by weight of pink salt on top of 100 parts by weight of the shrimp mixture mixed in the mixing step (S20), 1 to 2 days at 0 ° C, 5 to 10 days at -10 ° C, 5 to 10 days at -15 ° C Aging step of aging for 10 to 20 days (S30);
A degassing step (S40) of opening the seal of the salted shrimp sealed and aged in the aging step (S30), removing the applied pink salt, and then ventilating at -12 ° C for 10 to 15 hours to remove gas; and
A sealing step (S50) of sealing by applying bay salt to the top of the salted shrimp from which the gas is removed in the gas removal step (S40);
Including,
The gorosoe sap of the mixing step (S20) is,
After filtering the stock solution of gorosoe through a filter net having a pore size of 0.1 to 0.3 μm, the filtered stock solution of gorosoe is heated at a temperature of 100 to 120 ° C. for 5 to 10 minutes and used,
In the mixing step (S20),
Salted shrimp manufacturing method using pink salt, characterized in that 2 to 5 parts by weight of water-soluble collagen and 1 to 3 parts by weight of fennel seed oil are further mixed with respect to 100 parts by weight of the washed and dried shrimp in the washing and drying step (S10) .
delete delete Salted shrimp prepared by the manufacturing method of claim 1.