KR102581302B1 - Fish rapid freezing vacuum drying method with steam semi drying process - Google Patents

Abstract

The purpose of the present invention is to provide a method for quick freezing and vacuum drying fish including a steaming and semi-drying step. The structure of the quick freezing and vacuum drying method for fish including a steaming and semi-drying step of the present invention includes frozen fish (2). A thawing step of thawing at low temperature; A trimming step of removing scales, gills, and intestines from thawed fish (2); A salting step of salting fish (2) from which scales, gills and internal organs have been removed to form salted fish (2); A washing step of washing the salted fish (2) and removing moisture; Arrange and arrange a large amount of fish (2) from which moisture has been removed on the drying tray (20), but arrange the fish (2) so that their tails and fins do not overlap each other, and arrange the fish so that drying does not proceed due to exposure of the tail. clean-up arrangement phase; A quick freezing step of rapidly freezing the fish (2) placed on the drying tray (20); A semi-drying step of vacuum drying the fish (2) rapidly frozen in the quick freezing step to contain a certain amount of moisture; A steaming semi-drying step of vacuum drying the semi-dried fish (2) in the semi-drying step to produce steamed semi-dried fish (2); A maturation step of maturing the steamed semi-dried fish (2); A freezing step of freezing the aged fish (2).
The present invention has the effect of excellent taste, texture, and flavor of the fish (2) because the oil can be spread evenly inside the fish (2) and the drying imbalance can be smoothed out through the maturation step, and the semi-dried fish (2) in the semi-drying step ) is vacuum-dried to produce steamed semi-dried fish (2), and then a sous vide cooking step is performed, which has the effect of making the meat of the fish (2) more delicious and more flavorful, The height (HT) of the upper surface of the large quantity of fish (2) placed on the drying tray (20) is maintained at the same height, so that all of the large quantity of fish (2) are dried evenly, but the tail portion of the fish (2) is dried excessively. When lifting the fish (2) from the drying tray (20), the tail of the fish (2) does not fall off the bottom plate of the drying tray (20) and sticks to it, thereby preventing damage to the fish (2). To ensure marketability, a porous pad (40) made of silicon or the like with a plurality of holes (40H) is installed on the drying tray (20), and the fish (2) is placed on the porous pad (40) to dry. Since the fish 2 is prevented from sticking to the bottom plate of the drying tray 20 by the porous pad 40, when the fish 2 is removed from the drying tray 20, a part of the fish 2 Since it does not break, it has the effect of maintaining the marketability of fish (2) more reliably.

Description

Fish rapid freezing vacuum drying method with steam semi drying process}

The present invention relates to a method of rapid freezing and vacuum drying of fish including a steaming and semi-drying step. More specifically, in cases where the taste and texture of fish cooked food deteriorates due to cell membrane destruction, component changes and dripping phenomenon during the meat drying process, and It relates to a method of rapid freezing and vacuum drying of fish including a steaming and semi-drying step of a new configuration that can prevent fishy odors, etc.

In general, fish such as gulbi can be stored for a long time and are often dried and stored to preserve the taste. Gulbi (gulbi) is made by salting seaweed with salt and then drying it. These gulbi can be stored for a long time and are a traditional food loved by many people due to their excellent taste and nutrition. They are cooked and consumed through various cooking methods such as grilling, steaming, and stewing with seasoning. Gulbi is a traditional seafood food, and as the preference for it has increased, its consumption is rapidly increasing every year.

Croakers include yellow croakers, croakers, croakers, and croakers. Buse is a saltwater fish of the croaker family, with a gray-yellow back and a yellow-white belly. Compared to the reference species, the tip of the snout is slightly rounded, and the head shape and dorsal fin height are lower. Buses live in sandy and mudflat areas less than 120m deep and feed on crustaceans such as copepods, shrimp, crabs, and mantis shrimp. Busse is mainly consumed by drying it like seaweed, but its flesh is less chewy and its quality is lower than that of seaweed, so the preference is lower than that of seaweed. In addition to gulbi and buse, there are a variety of fish that can be dried and consumed by steaming or grilling.

At this time, when freezing and then thawing fish and eating them in dishes such as steaming, grilling, or seasoning, it is very important to minimize the size of ice particles in the cell tissue and the amount of drip outflow in order to maintain the taste of the fish. In other words, the key to maintaining the fresh taste of fish is to minimize the size of ice particles within the cell tissue and minimize the amount of drip outflow in the ice crystal state. Technology to minimize or eliminate the amount of drip requires a method that can easily and smoothly employ rapid freezing technology in an ultra-low freezing temperature (-40℃ to -60℃) environment.

Korean Patent No. 10-1652205 (registered on August 23, 2016) Korean Patent No. 10-1389800 (registered on April 22, 2014) Korean Patent No. 10-1815565 (registered on December 29, 2017)

The purpose of the present invention is to provide a vacuum quick-freezing fish comprising a steaming and semi-drying step of a new configuration that prevents cell membrane destruction, component changes, and dripping phenomenon from occurring during the meat drying process, so that the freshness, taste, and flavor of cooked fish food can be restored. The goal is to provide a drying method.

According to the present invention for solving the above problems, a thawing step of thawing frozen fish at low temperature; a preparation step to remove scales, gills, and intestines from thawed fish; A salting step of salting fish with scales, gills and intestines removed to form salted fish; A washing step of washing the salted fish and removing moisture; The above steps can be classified as a pre-processing step. After going through the pre-processing step, a large amount of fish from which water has been removed is arranged and placed on a drying rack, and the tails and fins of the large amount of fish are placed so that they do not overlap each other, and the tails are exposed. A fish arrangement step of arranging the fish to prevent drying; A quick freezing step of rapidly freezing the fish placed on the drying tray; A semi-drying step of vacuum drying the fish quickly frozen in the quick freezing step to contain a certain amount of moisture; The steps up to the above can be referred to as the first half process, and the subsequent steps can be divided into the second half process. In the semi-drying step, which is the last step of the first half process, the semi-dried fish is vacuum dried, steamed (cooked), and semi-dried. The steaming and semi-drying stages of making fish; A maturation step of maturing the steamed semi-dried fish; A quick freezing vacuum drying method for fish is provided, including a steaming and semi-drying step, which includes a freezing step of freezing the aged fish.

In the fish arrangement step, a large amount of fish is placed on the drying tray so that a part of the rear flesh of the front fish and a part of the front flesh of the rear fish overlap each other in the fish arranged next to each other in the front and back, but placed on the dry tray. The height of the upper surface of the large amount of fish is maintained at the same height.

In the cleaning step, the gills and intestines are removed through the gill portion of the fish.

In the salting step, 17 to 25% by weight of salt is added to the weight of the fish.

In the semi-drying step, the drying tray on which a large amount of the fish is placed in the freeze vacuum dryer is put into the freeze vacuum dryer, the internal vacuum pressure is set to -0.1Mpa (gauge pressure, point C in Figure 3), and the heating pipe is set to -0.1Mpa (gauge pressure, point C in Figure 3) It is characterized by drying at an internal temperature of 55 to 65°C.

The semi-drying step is characterized by drying at the above temperature of 55°C to 65°C for 15 to 20 hours.

The ripening step is characterized in that it is configured to ripen at -3°C to 3°C.

The ripening step is characterized in that it is configured to ripen at the temperature of -3°C to 3°C for 24 to 72 hours.

A heating tube is disposed inside the freeze vacuum dryer so as to be disposed below the bottom plate of the drying tray, a porous pad having a plurality of holes penetrating through the upper and lower surfaces is installed on the bottom plate of the drying tray, and moisture is placed on the porous pad. A large amount of fish from which the fish has been removed is arranged and placed, and when heat is generated in the heating tube, the fish are dried with indirect heat (convection and radiant heat, indirect heating, etc.) caused by convection, and the fish are dried by the porous pad. It is characterized in that it is configured to prevent sticking to the bottom plate of the drying tray.

A heating tube is disposed inside the freeze vacuum dryer so as to be disposed below the bottom plate of the drying tray, and an external pad is disposed between the bottom surface of the bottom plate of the drying tray and the heating tube so that heat is generated from the heating tube. Characterized in that it is configured to dry the fish with indirect heat.

A heating tube is disposed inside the freeze vacuum dryer so as to be disposed below the bottom plate of the drying tray, and when drying a large amount of fish inside the freeze vacuum dryer, the vacuum pressure inside the freeze vacuum dryer is -0.1Mpa (gauge) pressure, point C in Figure 3), and the temperature inside the heating tube is set to 55°C to 65°C, so that the temperature inside the freeze vacuum dryer changes from room temperature to 45°C and is configured to dry a large amount of the fish. It is characterized by

When the temperature inside the heating tube is set to 55°C to 65°C, heat is lost during the sublimation process in which the ice formed by freezing the moisture inside the fish sublimates (680cal heat of sublimation at 0°C 1g), so the temperature inside the freeze vacuum dryer decreases. It is maintained at 30-45°C and is characterized in that it is configured to dry a large amount of the fish.

When drying a large amount of fish inside the freeze vacuum dryer, the inside of the freeze vacuum dryer is changed from 0.0Mpa (gauge pressure), which is atmospheric pressure, to -0.1Mpa (gauge pressure, point C in Figure 3) to a vacuum pressure of 0.0Mpa. The time to build up to -0.1Mpa (gauge pressure, point C in Figure 3) is characterized in that it is 10 to 30 minutes depending on the performance of the vacuum pump.

The time for forming the inside of the freeze vacuum dryer from 0Mpa to -0.1Mpa (gauge pressure, point C in FIG. 3) may vary depending on the performance of the vacuum pump.

According to the water phase equilibrium graph, a large amount of fish are frozen into ice inside, and the inside of the freeze vacuum dryer is created at a vacuum pressure of -0.1Mpa (gauge pressure, point C in Figure 3), and at the same time, inside the freeze vacuum dryer. When the temperature of the heating tube is set to 55-65°C and the drying process is continued for a certain period of time, the ice frozen inside the flesh of a large amount of the fish uses the heat supplied from the heating tube as sublimation energy and becomes the vacuum pressure - It is characterized in that it is configured to dry a large amount of the fish by sublimating at 0.1Mpa (gauge pressure, point C in Figure 3).

If the vacuum pressure inside the freeze vacuum dryer is maintained at a vacuum pressure between points E and B, which is higher than point C near -0.1Mpa (gauge pressure, point C in Figure 3), and the drying process continues, point C It is characterized in that it is configured to reduce energy rather than maintaining the vacuum degree or -0.1Mpa (gauge pressure, point C in Figure 3), and the ice is sublimated into steam to dry a large amount of the fish.

A heating tube is disposed inside the freeze-vacuum dryer so as to be disposed below the bottom plate of the drying tray, and when drying a large amount of fish inside the freeze-vacuum dryer in the steaming and semi-drying step, the vacuum pressure inside the freeze-vacuum dryer is set to -0.07 to -0.05Mpa (gauge pressure), the temperature inside the heating tube is set to 75 to 90°C, and a large amount of the fish is steamed and semi-dried at a temperature inside the freeze vacuum dryer of 55 to 65°C. It is characterized by being configured to do so.

The steamed semi-drying step is characterized as a sous vide cooking step in which a large amount of fish is dried at a temperature of 55 to 65° C. inside the freeze-vacuum dryer due to water and residual ice.

In the steamed and semi-drying step, if the drying and steaming time is less than 2.5 hours, the fish (2) is not dried properly, and if the drying and steaming time exceeds 4 hours, the fish (2) is dried for too long or excessively steamed, resulting in fish (2) 2) may lose too much moisture, so if the time is between 2.5 and 4 hours, the degree of steaming of the fish (2) is appropriate.

When the temperature inside the heating tube is set to 75 to 90°C, heat is lost during the melting process of ice formed by freezing the moisture inside the fish and the evaporation process of water, so that the temperature inside the freeze vacuum dryer is 55 to 65°C. It is characterized in that a large amount of the fish is steamed and semi-dried.

When drying a large amount of the fish inside the freeze vacuum dryer, the vacuum pressure of the vacuum device of the freeze vacuum dryer is lowered (lower the vacuum degree) so that the inside of the freeze vacuum dryer is vacuum pressure -0.1Mpa (gauge pressure, in Figure 3 At point C), the vacuum pressure is -0.07 to -0.05Mpa (gauge pressure), and at -0.1Mpa (gauge pressure, point C in Figure 3), the vacuum pressure is -0.07 to -0.05Mpa (gauge pressure). The time taken is 10 to 20 minutes, and according to the water phase equilibrium graph, the ice containing a large amount of fish is in equilibrium in the area inside the boundary of the phase, and then the vacuum pressure inside the freeze vacuum dryer is - 0.07 ~ - It is set to 0.05Mpa (gauge pressure), and at the same time, the temperature inside the freeze vacuum dryer gradually increases from 45°C to 65°C, and when the drying process continues for a certain period of time, the ice frozen inside the flesh of a large amount of the fish melts. It becomes water, and the water is vaporized at the vacuum pressure of -0.07 to -0.05Mpa (gauge pressure), and is characterized in that a large amount of fish is steamed and semi-dried by the temperature inside the freeze vacuum dryer.

A vacuum release step for converting the interior of the freeze vacuum dryer from a vacuum state to an atmospheric pressure state after the steaming and semi-drying step; It further includes a vacuum release stop step for temporarily stopping the vacuum release step, wherein the vacuum release step and the vacuum release stop step are performed until the interior of the freeze vacuum dryer is converted from a vacuum state to an atmospheric pressure state. It is characterized by being carried out in one to five stages.

The vacuum release step, which is performed two to five times, is characterized in that it is configured to be performed for 3 to 5 minutes.

According to the graph showing the temperature rise while drying and steaming the fish in the semi-drying stage and the steaming semi-drying stage, the temperature inside the freeze vacuum dryer 32 in the semi-drying stage starts from room temperature and increases to 45° C. after a certain period of time. As the temperature increases, semi-drying of the fish is achieved through the above-mentioned temperature increase process, and the temperature supplied through the heating tube 30 is continuously supplied from the start of drying, and the gradient of temperature increase increases rapidly until a certain period of time is elapsed. Since the ice present inside the fish gradually sublimates and takes away the heat of sublimation, the amount of heat applied, the temperature rise, and the heat of sublimation are in balance, so in another time section after the certain time, the temperature inside the freeze vacuum dryer gradually increases. The temperature rise gradient in the last time section of the semi-drying stage is characterized by being configured to rise more gently.

The present invention includes a quick freezing step of rapidly freezing fish, a first half process of vacuum drying the fish rapidly frozen in the quick freezing step to contain a certain amount of moisture, and a second half process of semi-drying the fish in the semidrying step. A method in which fish is vacuum-dried by lowering the vacuum level, and the main processes include a steaming and semi-drying step to produce steamed (cooked) fish, a ripening step to ripen the vacuum-dried fish, and a freezing step to freeze the matured fish. As a result, through the ripening step, the oil can be spread evenly inside the fish and the drying imbalance can be smoothed out, resulting in excellent taste, texture, and flavor of the fish.

In addition, in the semi-drying step, the semi-dried fish is vacuum dried by lowering the vacuum level, and the steamed semi-drying step to make steamed semi-dried fish is performed to perform the sous vide cooking step, so that the meat quality of the fish is more delicious and flavorful. It has the effect of making you feel more alive.

In addition, since sublimation drying in the present invention is carried out in a frozen state, it takes less time than natural drying, and since deterioration and oxidation do not occur because low temperature and vacuum are maintained, fishy and fishy odors are dramatically reduced compared to natural drying. Since it uses a freeze-vacuum drying facility, it is not restricted by the low temperature conditions of the winter season when drying, so it can be produced at any time, which also has the effect of increasing productivity.

In addition, in the present invention, the height of the upper surface of the large quantity of fish placed on the drying tray is maintained at the same height, so that all the large quantity of fish are dried evenly, but the tail of the fish is excessively dry, so that when the fish is lifted from the drying tray, the tail of the fish is This ensures marketability of the fish by preventing damage to the fish by sticking to the bottom plate of the drying tray without falling off. A porous pad made of silicon, etc. with multiple holes is installed on the drying tray, and the fish is placed on the porous pad. It is designed to be placed on drying trays, and the porous pad prevents fish from sticking to the bottom plate of the drying tray. Therefore, when removing fish from the drying tray, some parts of the fish do not break, thereby ensuring the marketability of the fish. It has a possible effect.

Figure 1 is a photograph showing the state in which fish are arranged and arranged on a drying tray in the fish quick-freezing vacuum drying method according to the present invention;
Figure 2 is a photograph showing a state in which a large amount of fish placed on the drying rack shown in Figure 1 was put into a freeze vacuum dryer to dry;
Figure 3 is a graph showing the phase equilibrium diagram of water used in the drying process in the fish quick-freezing vacuum drying method according to the present invention;
Figure 4 is a graph showing the temperature rise while drying fish in the semi-drying step of the present invention;
Figure 5 is a graph showing the temperature rise while drying and steaming fish in the semi-drying step and the steaming semi-drying step of the present invention;
6 is a graph showing the vacuum release step in the present invention;
7 is a graph showing a modified embodiment of the vacuum release step in the present invention;
Figure 8 is a cross-sectional view showing a state in which a large amount of fish are arranged and arranged on the porous pad in a state in which a porous pad and an external pad are installed on a drying tray in the present invention;
Figure 9 is a photograph showing a large amount of fish arranged in two rows on a drying tray so that the tail of the fish is not exposed.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. The purpose, features, and advantages of the present invention can be more easily understood by referring to the accompanying drawings and the following detailed description. Additionally, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted.

Additionally, when describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, sequence, or order of the component is not limited by the term. For example, when a component is described as being "connected," "coupled," or "connected" to another component, that component may be connected or connected directly to that other component, but there is no connection between each component. It will be understood that another component may be “connected,” “coupled,” or “connected.”

Also, freezing and freezing are synonyms and are used with the same meaning.

Figure 1 is a photograph showing the state in which fish are arranged and arranged on a drying tray in the fish quick-freezing vacuum drying method according to the present invention, and Figure 2 is a photo showing a large amount of fish placed on the drying tray shown in Figure 1 in a freeze vacuum dryer to dry. A photograph showing the state of input, Figure 3 is a graph showing the phase equilibrium diagram of water used in the drying process in the quick freezing vacuum drying method for fish according to the present invention, Figure 4 is a graph showing the temperature during drying of fish in the semi-drying stage of the present invention. A graph showing the rise, Figure 5 is a graph showing the temperature rise while drying and steaming fish in the semi-drying step and the steamed semi-drying step of the present invention, Figure 6 is a graph showing the vacuum release step in the present invention, Figure 7 is a graph showing the vacuum release step of the present invention A graph showing a modified embodiment of the vacuum release step in Figure 8 is a cross-sectional view showing a state in which a large amount of fish are arranged and arranged on the porous pad in a state in which a porous pad and an external pad are installed on a drying tray in the present invention.

Referring to the drawing, the fish quick-freezing vacuum drying method including the steamed semi-drying step according to the present invention includes a thawing step of thawing the frozen fish (2) at a low temperature, and removing scales, gills, and intestines from the thawed fish (2). A trimming step to remove the fish (2) from which scales, gills and intestines have been removed, a salting step to form salted fish (2), a washing step to wash and remove moisture from the salted fish (2), and the above. The stage can be divided into a pre-processing stage. After the pre-processing stage, a large quantity of fish from which water has been removed is arranged and placed on a drying rack, making sure that the tails and fins of the large quantity of fish (2) do not overlap each other, and the tails are placed on the outside. A fish arrangement step of arranging the fish so that they do not break due to overdrying when exposed to drying, a quick freezing step of rapidly freezing the fish 2 placed on the drying tray 20, and the fish rapidly frozen in the quick freezing step. The first half process up to the semi-drying step of vacuum drying (2) so that a certain amount of moisture remains, and the semi-dried fish (2) in the second half process, which is vacuum dried by lowering the degree of vacuum and steamed. It includes a steamed semi-drying step of making a , a ripening step of maturing the steamed semi-dried fish (2), and a freezing step of freezing the aged fish (2).

There are three ways to remove gills and internal organs in the above trimming step. The first method is to cut open the belly of the fish and remove the gills and intestines. The second method is to cut open the back of the fish and remove the gills and intestines. The third method is to remove the gills and intestines from the gill part of the fish. Thirdly, the gills and internal organs are removed due to the appearance of the fish (2) not being disemboweled. If the third method is adopted, the fish (2) is not disemboweled in appearance and its appearance is almost preserved, thereby increasing the marketability of the fish (2). .

At this time, scales are also removed from the fish (2). Not only does it remove the gills and intestines from the fish (2), but it also removes the scales from the fish (2). If the fish (2) weighs 400g before the gills, intestines, and scales are removed, the weight of the fish (2) with the gills, intestines, and scales removed is about 350g.

In the salting step, salt is sprinkled on the fish (2) from which the gills and intestines have been removed and salted. In the salting stage, fish (2) is consumed. Seopgan is a Jeju Island dialect word that means pickling fish (2) in salt without drying it. If the fish (2) is a sea croaker, season the sea croaker with 17 to 25% by weight of salt. Of course, increase or decrease the amount of salt depending on the size of the fish (2). For relatively small fish (2), reduce the salt amount, and for relatively large fish (2), increase the salt amount. In addition, the salt amount can be kept constant and the salting time can be shortened for small fish (2), and the salting time can be relatively long for large fish (2). In the present invention, since 17 to 25% by weight of salt is added to the weight of the fish (2) in the salting step, the seasoning of the fish (2) (seaweed, etc.) is optimized so that the taste of the fish (2) is optimally improved. do.

In the washing step, when salting of the fish 2 is completed after a certain period of time, the fish 2 is washed clean and moisture is removed. That is, the salted fish (2) is thoroughly washed with water and then the moisture is removed from the fish (2).

The above steps can be classified as preprocessing steps.

In the fish arrangement step, a large amount of fish (2) is placed among the fish (2) arranged next to each other in the front and back, so that a part of the rear flesh of the front fish (2) and a part of the front flesh of the rear fish (2) overlap each other. When placed on the drying tray 20, the height HT of the upper surface of the large quantity of fish 2 placed on the drying tray 20 is maintained at the same height. If the fish (2) is a croaker or a croaker, the tail and fins of the croaker or croaker should not overlap each other, and the tail is exposed to the outside and when dried, the tail is thin and overdrying may occur, causing the tail to break and deteriorate quality. In order to prevent deterioration, the tails are arranged so as not to be exposed to the outside and placed on the drying tray 20, and the height (HT) of the upper surface of the large quantity of fish 2 placed on the drying tray 20 is the same. maintain That is, in a large quantity of fish 2 arranged and arranged inside the drying tray 20, the tail portion of the fish 2 placed at the front and a part of the flesh adjacent to the tail portion are the head of the fish 2 disposed at the back. A portion of the flesh adjacent to the head is placed on top of a large amount of fish (2) in a state where the tail and fins of the fish (2) placed in the front do not overlap with the tail and fins of the fish (2) placed in the back. are arranged and arranged, and what is important at this time is to maintain the height (HT) of the upper surface of the large amount of fish (2) placed on the drying tray (20) at the same height. The reason for doing this is that even though a large amount of fish (2) placed on the drying tray (20) is dried evenly, the tail part of the fish (2) is excessively dry, so when the fish (2) is lifted from the drying tray (20), the fish (2) is dried evenly. This is to prevent the fish (2) from being damaged or broken by sticking to the bottom plate of the drying tray (20) without falling off the tail portion, and to ensure that the fish (2) is dried evenly throughout.

In the quick freezing step, the fish 2 placed on the drying tray 20 is quickly frozen. In the rapid freezing step, the fish 2 placed on the drying tray 20 are rapidly frozen at -40°C to -60°C. Adopting this rapid freezing method improves the preservation of the appearance of the fish (2) because it dries without shrinking. If the fish (2) is naturally dried, the fish (2) may rot in a day or two and its preservability may not be good. However, if a quick freeze-drying process is used, the fish (2) does not rot after a day or two, which improves the preservability.

In the semi-drying step, the drying tray 20 on which a large amount of fish 2 is placed is placed in the freeze vacuum dryer 32 and dried. A heating tube 30 is disposed inside the freeze vacuum dryer 32 so as to be placed below the bottom plate of the drying tray 20 inserted into the freeze vacuum dryer 32, so that the heat applied from the heating tube 30 is It uses the sublimation heat of the ice present inside the fish (2) and performs a semi-drying step. The process of semi-drying fish using the freeze vacuum dryer 32 in the semi-drying stage is as follows.

When the temperature inside the heating tube 30 is set to 55 to 65°C, heat is lost during the sublimation process in which ice formed by freezing moisture inside the fish 2 is sublimated, so that the temperature inside the freeze vacuum dryer 32 is 30°C. It is configured to dry a large amount of the fish (2) at ~45°C.

The temperature of heat supplied to the freeze-vacuum dryer 32 through the heating tube 30 was limited to 55 to 65°C. There may be a difference in the amount of heat supplied depending on the amount of work of the fish (2) entering the inside of the freeze vacuum dryer 32, and if the amount of heat is supplied at a temperature lower than 55°C, the time to be supplied will be longer, and the amount of heat to be supplied will be longer than 65°C. If heat is supplied at a high temperature, the time to supply sublimation heat to sublimate ice may be shortened, but the fish to be dried (2) may be cooked due to an increase in the temperature inside the freeze vacuum dryer (32). , the temperature supplied through the heat medium through the heating pipe 30 is preferably 55 to 65°C.

The temperature inside the freeze vacuum dryer 32 is determined by the given vacuum pressure, the state of the fish 2 dried inside, the structure inside the freeze vacuum dryer 32 loaded with fish 2, and the supply through the heating pipe 30. It is a factor relatively determined by the temperature and amount of heat, and if the temperature inside the freeze-vacuum dryer 32 is lower than 30° C. during the drying process, more fish 2 have been added compared to the drying capacity, or the heating tube 30 ) is small, so drying time may take a long time, and if the temperature inside the freeze vacuum dryer 32 is higher than 45°C, the amount of heat supplied is less than the drying capacity of the fish 2. Compared to this, less sublimation heat is required, or the amount of heat supplied through the heating tube 30 is more than the required amount, so the drying time may be short, but the product may be overdried or crumbly due to rapid drying, and may not be as intended. Since the fish 2 may be otherwise cooked, it is preferable to dry the fish 2 while the temperature inside the freeze vacuum dryer 32 is 30 to 45°C.

As an example, the vacuum level of the freeze vacuum dryer 32 is adjusted by placing the fish 2 on the drying tray 20, putting it into the inside of the freeze vacuum dryer 32, locking the door of the freeze vacuum dryer 32, and atmospheric pressure. By operating the vacuum pump, the vacuum is drawn up to the indicated -0.1Mpa (gauge pressure, point C in Figure 3), and thereafter, -0.1Mpa (gauge pressure, point C in Figure 3) is maintained, and the heating pipe (30 ) starts heating through the boiler at room temperature and creates an environment that maintains the set boiler temperature of 60°C.

4, the temperature inside the freeze vacuum dryer 32 is 22°C, which is room temperature (in one embodiment, the room temperature is 22°C, but varies depending on the season). Room temperature may vary depending on the surrounding environment), but after 2 hours in the semi-drying stage, the temperature inside the freeze vacuum dryer 32 rises to 26°C, and when another hour passes, the freeze vacuum dryer 32 The internal temperature rises to 28°C, and when another 1 hour passes, the temperature inside the freeze vacuum dryer 32 rises to 34°C, and when another 2 hours elapse, the inside of the freeze vacuum dryer 32 The temperature rises to 38°C (2°C rise in 1 hour), and after 2 hours, the temperature inside the freeze vacuum dryer 32 rises to 42°C (2°C rise in 1 hour). Then, after 8 hours, the temperature inside the freeze-vacuum dryer 32 increases from 42°C to 45°C (3°C rise), and through this temperature increase process, semi-drying of the fish is achieved and the fish 2 is 40°C. A reduction of ~55% by weight is achieved.

When explained with a graph showing the temperature rise while drying fish in the semi-drying step of the present invention in FIG. 4, the temperature inside the freeze vacuum dryer 32 in the semi-drying step starts from room temperature and increases to 45% after a certain period of time. The temperature rises to ℃, and the temperature increase process and the heat supply from the heating tube 30 sublimate the ice present inside the fish 2, that is, in each cell, thereby semi-drying the fish.

At this time, the room temperature at the start of drying varies depending on seasonal differences or environmental conditions.

The temperature rise gradient increases rapidly until it takes 4 hours from the start of drying, and then the temperature rise gradually decreases because the temperature supplied through the heating tube 30 is continuously supplied at 60°C. The freeze vacuum dryer 32 The internal temperature of the fish starts from room temperature and is heated, so it rises rapidly at first, but as it rises to a certain temperature, the ice present inside the fish (2) gradually sublimates and takes away the heat of sublimation, so the amount of heat applied, the temperature rise, and the heat of sublimation become balanced. , the temperature rise gradient becomes gentle, and in another 4-hour section, the temperature inside the freeze vacuum dryer 32 increases more gently than the entire section, and the temperature rise gradient in the last 8 hours of the semi-drying stage is more rises gently. The reason for the gradual rise is that the temperature of the freeze-vacuum dryer 32 and the equipment that existed in an atmosphere at room temperature increases sufficiently, and the ice inside the fish 2 gradually sublimates, gradually reducing the amount of ice. This is because the volume and surface area gradually decrease, and the heat of sublimation required to sublimate the ice gradually decreases, so the reduced heat of sublimation required is used as heat to increase the temperature inside the freeze vacuum dryer 32.

That is, the freeze vacuum dryer 32 existed in an atmosphere at room temperature until drying began and the temperature supplied through the heating tube 30 was continuously supplied until a certain period of time (e.g., the above 4 hours) was required. As the temperature of the equipment increases, the gradient of temperature increase increases rapidly, and then the ice present inside the fish 2 gradually sublimates and takes away the heat of sublimation, so that the amount of heat applied, the temperature rise, and the heat of sublimation are balanced, so that the above constant In another time section (e.g., the another 4-hour section), the temperature inside the freeze vacuum dryer 32 increases gently, and the last time section of the semi-drying step (e.g., the 8-hour section above) gradually increases. The temperature rise gradient of the time interval) is configured to rise more gently.

In the semi-drying step, a temperature of 60° C. is supplied to the heating tube 30, the vacuum degree is set to -0.1 Mpa (gauge pressure, point C in FIG. 3), and the product is dried for 15 to 20 hours. If the drying time is less than 15 hours, the fish (2) is not dried properly and is dried to less than 40% by weight of moisture, resulting in poor storage. If the drying time is more than 20 hours, the fish (2) is dried for too long and the fish (2) is dried. 2) If there is too much moisture (more than 55% by weight), it may become brittle when dried, and it is inconvenient for consumers to consume it by supplying moisture (so-called soaking), so it is appropriate to set the drying time between 15 and 20 hours. do.

When drying the fish (2) in the semi-drying stage, the moisture is dried and the weight of the fish (2) is reduced by about 40 to 55% by weight. For example, if the weight of the fish (2) with the gills, intestines, and scales removed is 350g, the weight of the fish (2) after going through the semi-drying stage is 140-192.5g, which is the remaining weight of about 157.5-210g. It becomes.

At this time, the heating tube 30 is disposed inside the freeze vacuum dryer 32 so as to be disposed below the bottom plate of the drying tray 20, and a large amount of fish 2 is dried inside the freeze vacuum dryer 32. When doing so, the vacuum pressure inside the freeze vacuum dryer 32 is set to -0.1Mpa, and the temperature inside the heating tube 30 is set to 60° C. in one embodiment, so that the temperature inside the freeze vacuum dryer 32 is It is configured to dry a large amount of fish (2) by raising the temperature from room temperature to reach 45°C. When the temperature inside the heating tube 30 is set to 60° C., as an example, heat is lost during the sublimation process in which ice formed by freezing moisture inside the fish 2 is sublimated, and the temperature inside the freeze vacuum dryer 32 decreases. A large amount of fish (2) is dried by allowing the temperature to reach 45°C from room temperature. The reason why the temperature gradually increases while drying is in progress is because the ice inside the fish (2) gradually sublimates and the amount of heat lost from the heat of sublimation gradually decreases. Therefore, the heat of sublimation required decreases, and the amount of heat supplied through the heating tube (30) decreases. The temperature inside the freeze vacuum dryer 32 gradually increases due to the heat of sublimation that decreases during the process.

When drying a large amount of fish (2) inside the freeze vacuum dryer 32, the inside of the freeze vacuum dryer 32 operates a vacuum pump to change the temperature from 0.0 Mpa (gauge pressure), which is atmospheric pressure, to - 0.1 Mpa (gauge pressure, degrees). When the vacuum pump is input at -0.1Mpa (gauge pressure, point C in Figure 3) to form the pressure from 0.0Mpa (gauge pressure) to -0.1Mpa (gauge pressure), the vacuum pump operates. It takes about 10 to 30 minutes to reach the pressure (point C in Figure 3). This is because differences in the range of time to reach vacuum exist depending on the performance of the vacuum pump.

According to the phase equilibrium graph of water in FIG. 3, under atmospheric pressure conditions (at 1 atm), water changes into ice, liquid water, and gaseous water (water vapor) as the temperature increases. In the phase equilibrium graph of water, points 2 and 3 are the melting temprature and boiling temprature, respectively.

According to the phase equilibrium graph of water, one phase is in equilibrium in the area inside the boundary of the equilibrium diagram. One phase refers to a solid (ice at a temperature below 0℃), a liquid (water at a temperature above 0℃), or water vapor from which water evaporates. According to the phase equilibrium graph of water, it is inside the boundary of the phase equilibrium diagram. In the region of ice, water, or steam is in equilibrium. At the triple point, the solidification line, vaporization line, and sublimation line meet at one point at + 0.006 atmospheric pressure (- 0.0794Mpa) and 0.01℃.

Therefore, under the triple point + 0.006 atm (- 0.0994Mpa: gauge pressure), where the surrounding atmospheric pressure is low, sublimation occurs immediately without melting in the ice state.

According to the water phase equilibrium graph of FIG. 3, a large amount of fish (2) are frozen with ice inside, and the vacuum pressure inside the freeze vacuum dryer (32) is -0.1Mpa (gauge pressure, C in FIG. 3). point), and at the same time, the temperature of the heating tube 30 inside the freeze vacuum dryer 32 is set to 60° C. as an example, and when the drying process is continued for a certain period of time, a large amount of the fish 2 is frozen inside the flesh. A portion of the ice (40 to 55% by weight) is sublimated at the vacuum pressure of -0.1Mpa (gauge pressure, point C in Figure 3), thereby semi-drying a large amount of fish 2.

In the semi-drying step, the temperature of the heating tube 30 inside the freeze vacuum dryer 32 is changed from atmospheric pressure to -0.1Mpa (gauge pressure, point C in FIG. 3), which is a vacuum pressure at atmospheric pressure. As an example, if the temperature is set to 60°C and the drying process continues for a certain period of time, the temperature inside the freeze-vacuum dryer 32 gradually increases from room temperature to 45°C, and this temperature rise process and the fish (2) Semi-drying of the fish (2) is achieved through the sublimation process of the ice frozen inside the flesh.

In the phase equilibrium graph of water in FIG. 3, point A is 0.0Mpa (gauge pressure), which is atmospheric pressure, and the pressure inside the freeze vacuum dryer 32 is lowered from atmospheric pressure, which is point A, to point C, so that it is -0.1Mpa, which is in a vacuum state. The internal pressure of the freeze vacuum dryer 32 is formed at (gauge pressure, point C in Figure 3) and the internal vacuum pressure is maintained.

At this time, the vacuum pump continuously operates in order to maintain the degree of vacuum that is reduced due to water vapor generated by sublimation from ice.

However, depending on the equipment, it may not be possible to maintain the internal vacuum pressure near 0 atmospheres, or even if it can be maintained, there is little need to waste energy, so if the pressure is below the triple point, that is, the pressure at which water is created from ice, the cell will be destroyed. Since it is sufficient to perform freeze-vacuum drying under a stable pressure that does not cause the dripping phenomenon, which causes moisture to escape from the cells, the vacuum pressure at point E is higher than the pressure near point C and lower than the triple point. It is desirable to use a range of pressures.

In other words, the pressure range at point B is the range of the vacuum pressure at point E, where the vacuum pressure is higher than that at point C and lower than the triple point.

More preferably, the pressure at point E, which is somewhat lower than the triple point vacuum pressure but has a safety factor that does not rise above the triple point pressure during equipment operation, is preferable because it consumes less energy.

The pressure given the safety factor can be viewed as the pressure range given the safety factor between the triple point + 0.006 atm (- 0.0994Mpa: gauge pressure) and the pressure at point E.

As an example, if the pressure given the safety factor is considered to be 0.002 atm, the pressure at point E can be seen as 0.004 atm, and relatively less energy will be required to turn the vacuum pump rather than maintaining the vacuum pressure near 0 atm, which is the absolute vacuum pressure. , the vacuum pressure at point B can be considered to be about 0.002 atm, so it is desirable to proceed with work within the range of 0.002 to 0.004 (-0.0998 to -0.0996 Mpa gauge pressure), which is the vacuum pressure between points B and E.

As an example, when explaining the vacuum level at point B, when the fish (2) is -20°C, the pressure is reduced from atmospheric pressure, passes the triple point pressure, and the pressure is reduced to point B. At point B, the pressure is reduced to point B. Since sublimation does not occur, drying does not proceed, and when heat is supplied through the heating tube (30), the heat passes through the drying tray (20) and provides indirect heat to the fish (2) through the porous pad (40). In addition, radiant heat is received through the heating tube 30 disposed on the drying tray 20, and convection heat is transmitted through the air particles and vapor medium present inside the freeze vacuum dryer 32, so that the fish at point B (2 ) The ice present inside receives energy, rises in temperature, moves to the right, moves to point D where it meets the sublimation line, and sublimation occurs.

In another example, when explaining the vacuum level at point E, when the fish (2) is -20°C, the pressure is reduced from atmospheric pressure, passes the triple point pressure, and the pressure is reduced to point E. At point E, the pressure is reduced to point E. Since sublimation does not occur, drying does not proceed, and when heat is supplied through the heating tube (30), the heat passes through the drying tray (20) and provides indirect heat to the fish (2) through the porous pad (40). In addition, radiant heat is received through the heating tube 30 disposed on the drying tray 20, and convective heat is transmitted through the air particles and vapor medium present inside the freeze vacuum dryer 32, so that the fish at point E (2 ) The ice present inside receives energy, rises in temperature, moves to the right, moves to point F where it meets the sublimation line, and sublimation occurs.

When heat is supplied to the inside of the freeze-vacuum dryer 32 by the heating tube 30, the ice inside the fish 2 is sublimated, thereby semi-drying the fish 2. When heat is supplied to the inside of the freeze vacuum dryer 32 by the heating pipe 30, the ice inside the fish 2 continues to sublimate, and the temperature inside the freeze vacuum dryer 32 rises to 45° C. in one embodiment, thereby drying the fish (2). 2) semi-drying is carried out. For example, the pressure inside the freeze vacuum dryer 32 is lowered from atmospheric pressure, which is point A, to point C, where it meets the sublimation line, to form and maintain a vacuum state of -0.1Mpa (gauge pressure, point C in Figure 3) to dry fish. (2) If the initial temperature for sublimating the internal ice is -20°C, if heat is supplied through the heating tube (30) inside the freeze vacuum dryer (32), the ice inside the fish (2) continues at -20°C. As the sublimation occurs, the fish 2 is semi-dried, and at this time, the temperature inside the freeze vacuum dryer 32 rises to 45°C. At point B, which is in the process of lowering the pressure inside the freeze vacuum dryer 32 from point A, which is atmospheric pressure, to point C, which is vacuum, the vacuum pressure is higher than point C, so the ice inside the fish 2 has not yet sublimated. This does not happen, and when heat is supplied by the heating tube 30 inside the freeze vacuum dryer 32 at point B, the temperature of the ice inside the fish 2 rises and moves to point D, which is the upper boundary point of the sublimation line. , The ice inside the fish 2 is sublimated by receiving the amount of heat supplied by the heating tube 30 at point D, and semi-drying of the fish 2 begins.

The steps up to the semi-drying stage described above are the first half process, and the subsequent steps can be divided into the second half process. The reason for the distinction is that the steamed semi-drying step, which is a post-process, can be performed immediately after the semi-drying step, or the semi-drying step can be performed and then stored, and the steamed semi-drying step can be performed as needed.

When carrying out the steamed semi-drying step after storing the fish (2) that has progressed to the semi-drying stage, the temperature inside the freezer vacuum dryer (32) must be raised from room temperature, so additional time is required compared to performing the steps continuously. Do this. In detail, additional time (30 minutes to 2 hours) is required to rise to 45°C.

In the steamed semi-drying step, the semi-dried fish (2) in the semi-drying step is vacuum-dried by reducing the degree of vacuum compared to the semi-drying step to produce steamed semi-dried fish (2).

A heating tube 30 is disposed inside the freeze vacuum dryer 32 so as to be disposed below the bottom plate of the drying tray 20, and a large amount of the fish ( 2) When drying, the vacuum pressure inside the freeze vacuum dryer 32 is set to -0.06Mpa (gauge pressure) as an example, and the temperature inside the heating tube 30 is set to 75 to 90°C to freeze. The vacuum dryer 32 is configured to steam and semi-dry a large amount of fish 2 at an internal temperature of 55°C to 65°C.

At this time, the vacuum pressure inside the freeze vacuum dryer 32 can range from -0.07Mpa (0.3 atm) to -0.05Mpa (0.5 atm) as needed.

The steamed semi-drying step can be considered a sous vide cooking step in which a large amount of the fish 2 is dried while the temperature inside the freeze vacuum dryer 32 is 55 to 65°C.

The process of semi-drying the fish 2 using the freeze-vacuum dryer 32 in the steamed semi-drying step is as follows.

In one embodiment, the vacuum pressure inside the freeze vacuum dryer 32 is set to -0.06Mpa (gauge pressure), and the temperature inside the heating tube 30 is set at 75°C to 90°C to supply heat.

The degree of vacuum - 0.05Mpa (0.5 atm) is lower than - 0.07Mpa (0.3 atm). In the case of - 0.05Mpa, the degree of vacuum is low, the vaporization temperature increases, and the vaporization rate of moisture is lower than - 0.07Mpa. On the other hand, when the vacuum degree is -0.07Mpa, the vacuum degree is higher than -0.05Mpa. The vacuum degree is high, the moisture vaporization temperature is low, and the moisture vaporization rate tends to increase. Therefore, one embodiment is explained by selecting the middle value of -0.06Mpa. - 0.05Mpa (gauge pressure) is 0.5 atm, - 0.06Mpa (gauge pressure) is 0.4 atm, - 0.07Mpa (gauge pressure) is 0.3 atm.

As explained by a graph showing the temperature increase while drying and steaming fish in the semi-drying stage and the steaming semi-drying stage, the temperature inside the freeze vacuum dryer 32 increases from the initial starting temperature of 45°C to 50°C in the semi-drying stage. . When 20 minutes have elapsed in the semi-drying stage, the temperature inside the freeze vacuum dryer 32 rises to 50°C. At this time, it may take 10 minutes depending on the performance and capacity of the freeze vacuum dryer 32.

When another hour passes in the steamed semi-drying stage, the temperature inside the freeze vacuum dryer 32 rises to 55°C, and when another hour passes, the temperature inside the freeze vacuum dryer 32 rises to 59°C, and again. After 1 more hour, the temperature inside the freeze vacuum dryer 32 rises to 65°C. In the steamed and semi-dried stage, the semi-dried fish (2) is cooked (steamed) through this temperature increase process, the melting process of the non-sublimated ice contained in the fish (2), and the evaporation process of moisture. This will come true.

However, as another example, when the semi-drying step and the steamed semi-drying step are not continuously performed and the semi-drying step is completed and stored, the temperature of the steamed semi-drying step begins to rise from room temperature, rising to 45°C. Additional time (30 minutes to 2 hours) is required.

The reason why the temperature rise gradient is steep at first is that the temperature at which the heat supply of the heating tube 30, which is supplied at 60°C adopted in the range of 55°C to 65°C, rises and is supplied in the range of 75°C to 90°C, Supplied at 85°C adopted as an example, the amount of heat per unit time supplied to the inside of the freeze vacuum dryer 32 has increased, and the heat of melting and vaporization of ice is relatively small compared to the heat of sublimation, so the extra heat plays a role in raising the temperature. This is because the temperature gradually increased, and the vacuum pressure given when the temperature inside the heating tube 30 was set to 75 to 90°C was -0.06Mpa (gauge pressure) or 0.4 atm, so the triple point pressure was 0.06 atm or -0.0994. Because the pressure is higher than Mpa (gauge pressure), the ice inside the fish (2) sublimates during the semi-drying process, and the remaining ice receives heat from the heating tube (30), melts, becomes water, and the temperature rises, producing heat of vaporization. It is taken away, vaporized, and evaporated, so that a large amount of the fish 2 is dried and steamed while the temperature inside the freeze-vacuum dryer 32 is 55 to 65°C.

When drying a large amount of fish 2 inside the freeze vacuum dryer 32, the vacuum pressure of the vacuum device of the freeze vacuum dryer 32 is lowered (lowering the degree of vacuum, that is, to approach atmospheric pressure). The interior of the vacuum pressure is -0.1Mpa (gauge pressure, point C in Figure 3) (almost 0 atm) to -0.06Mpa (0.4 atm), and the vacuum pressure is -0.1Mpa (gauge pressure, point C in Figure 3). ), the time to create the vacuum pressure - 0.06Mpa is 10 to 20 minutes depending on the performance of the vacuum pump, and according to the water phase equilibrium graph, the ice and water inside the large amount of fish (2) are in phase equilibrium. In the area inside the boundary on the island, a state of equilibrium is achieved, and the inside of the freeze vacuum dryer 32 is created at a vacuum pressure of 0.06Mpa (gauge pressure), and at the same time, the heating pipe inside the freeze vacuum dryer 32 ( 32) When the temperature of the heat medium supplied to 32) is supplied to 85° C. and the drying process is continued for a certain period of time, the ice frozen inside the flesh of a large amount of the fish 2 melts and becomes water, and the water is the vacuum pressure - It is configured to vaporize at 0.06Mpa (gauge pressure) and steam and semi-dry a large amount of the fish 2 due to the elevated temperature inside the freeze vacuum dryer 32 of 55 to 65°C.

When performing the steamed semi-drying step, Figure 3 is a graph showing the phase equilibrium of water used in the drying process in the quick freeze vacuum drying method for fish according to the present invention. When explaining the progress process, in the step of performing semi-drying, a freeze vacuum dryer ( 32) Depending on the vacuum pressure formed inside, the fish (2) is being dried at point C, which is the lowest pressure, point B, which is a higher pressure than point C, and point E, which is a higher pressure than point B, and then perform a steamed semi-drying step. To this end, when the pressure inside the freeze vacuum dryer 32 is raised to -0.06Mpa (0.4 atm), the ice existing inside the fish 2 moves to point P, and the ice at point B receives heat and its temperature rises. If point D is reached, the pressure inside the freeze vacuum dryer 32 is raised to -0.06Mpa (0.4 atm), which moves vertically from point D and touches the horizontal dotted line indicating -0.06Mpa (0.4 atm). Move to location P1.

When the pressure inside the freeze vacuum dryer (32) is raised to -0.06Mpa (0.4 atm) and the pressure is maintained, the ice at point P or P1 receives heat from the heating pipe (30) and its temperature rises, forming a dotted line. It moves along and reaches point Q. At point Q, water in the form of ice absorbs the heat of dissolution and dissolves to become water. Heat is supplied from the heating tube 30, and the temperature rises to reach point R (vaporization line). When heat is supplied, the water is vaporized and evaporates from the fish (2) as water vapor.

Even when the pressure inside the freeze vacuum dryer 32 is adjusted to -0.07Mpa (0.3 atm) or -0.05Mpa (0.5 atm), the shape change occurs in parallel and the same way.

The reason why semi-dried fish (2) is used when performing the steamed semi-drying step is that fish (2) that is not dried but frozen, and is in the form of an ice block frozen at -20 to 60°C, has all cells inside. It contains ice crystals, and if this ice proceeds directly to the steaming process without going through the sublimation process, the ice contained inside the cells rapidly dissolves into water and the volume change is also rapid, causing each cell to burst and the material inside the cell to be destroyed. This is why quick-frozen fish (2) is not immediately steamed because the condition and taste of the meat are greatly reduced due to leakage to the outside, and semi-dried fish (2) has moisture in the cell cells. Even if a portion of the cell evaporates and refreezes into ice, or is already frozen, or the ice melts and increases in volume, the probability of the cell bursting is very low because part of the cell is empty.

Therefore, the steaming process can be performed continuously by drying and steaming processes in one facility, or the drying process can be performed separately and the steaming process can be selectively performed separately if necessary. Cell cells that are in a somewhat dried state It is desirable to proceed with the steaming process with the fish (2) in a state where part of the fish is empty.

In the semi-drying step, a vacuum was formed by directing the vacuum pump of the freeze vacuum dryer 32 to a vacuum pressure of -0.1Mpa (gauge pressure, point C in Figure 3) (almost 0 atmospheric pressure). In the steaming semi-drying step, The internal pressure of the freeze vacuum dryer 32 is raised to -0.07Mpa (gauge pressure: 0.3 atm) -0.05Mpa (gauge pressure: 0.5 atm), and the temperature inside the heating tube (30) is 75 to 90. If the steamed semi-drying step is continued at ℃, the temperature inside the freeze-vacuum dryer 32 gradually increases and reaches 55 to 65 ℃, and through this temperature rise process in the steamed semi-drying step, the steamed fish (2) Semi-drying takes place.

If the internal temperature of the freeze vacuum dryer 32 is less than 55°C in the steamed semi-drying step, too much drying and steaming time may be required and drying and steaming may not be performed properly, and if the internal temperature of the freeze vacuum dryer 32 is 65°C. If it is exceeded, the fish (2) may become too dry or overcooked and lose its taste, so it is appropriate to dry and steam the fish (2) at 55°C to 65°C. In addition, if the drying and steaming time is less than 2.5 hours, the fish (2) is not dried properly, and if the drying and steaming time exceeds 4 hours, the fish (2) is dried for too long or steamed excessively, causing the fish (2) to lose moisture. Since too much of this may be lost, it is preferable to proceed for 2.5 to 4 hours to ensure that the fish 2 is steamed to an appropriate degree.

In the steamed semi-drying step, 3 to 5% by weight of the weight of the semi-dried fish (2) is reduced in the semi-drying step. If the weight of the semi-dried fish (2) that has gone through the semi-drying step is 157.5 to 210 g, the weight of the steamed semi-dry fish (2) that has gone through the steamed semi-drying step is 149.6 to 203.7 g.

The fish (2) is cooked in the steamed and semi-drying step, which can be said to be sous vide cooking when the protein is cooked in a vacuum at a low temperature. When cooked in this way, the moisture in the fish (2) is maintained while the taste and aroma are preserved. And the texture also becomes softer. Additionally, the rich juiciness of the fish (2) is preserved. Sous vide cooking allows you to enjoy the meat of fish (2) more moist and tender.

In the ripening step, it is aged at the above temperature of -3°C to 3°C for 24 to 72 hours. If the ripening temperature is lower than -3℃, the fish (2) may freeze and not ripen properly, and if the ripening temperature exceeds 3℃, the fish (2) may overripe and become rotten or the color of the fish (2) may change. , Set the ripening temperature at -3℃~3℃. In addition, if the maturation time is less than 24 hours, the fish (2) is not properly ripened, and if the maturation time is more than 72 hours, the fish (2) takes too long to ripen. Due to excessive maturation, the fish (2) ), the meat quality and flavor may deteriorate, so adjust the ripening time to between 24 and 72 hours. In the ripening step, it is configured to ripen at -3°C to 3°C. If the ripening temperature is too high, exceeding 3°C, there is a possibility of spoilage of the fish (2), and if the ripening temperature is lower than -3°C, the fish (2) may freeze and may not be ripened, or the ripening time may be delayed. . The reason for aging the fish (2) like this is to ensure that moisture and oil are evenly distributed inside the fish (2) and to smooth out the drying imbalance.

Meanwhile, the bottom plate of the drying tray 20 is provided with a plurality of holes 20H communicating at the top and bottom, so that moisture that may be generated during drying of the fish 2, etc. (fundamentally no moisture is generated, but the refrigeration equipment is vacuum If it is separate from the drying equipment, it is configured so that moisture that may be generated when first loading fish (2) falls down through the hole (20H) of the drying tray (20) or ventilation is smooth to ensure good drying.

In addition, a heating tube 30 is disposed inside the freeze vacuum dryer 32 so as to be disposed below the bottom plate of the drying tray 20, and a plurality of holes are formed through the upper and lower surfaces on the bottom plate of the drying tray 20. A porous pad 40 with (40H) is installed, and a large amount of fish 2 from which moisture has been removed is arranged and arranged on the porous pad 40, and convection occurs when heat is generated in the heating tube 30. In the case where the fish (2) is dried using indirect heat (convection and radiant heat, indirect heating, etc.), and the fish (2) sticks to the bottom plate of the drying tray (20) by the porous pad (40), It is designed to prevent If the fish (2) sticks to the bottom plate of the drying tray (20), when the fish (2) is lifted from the drying tray (20), the stuck part of the fish (2) is broken, which reduces the marketability of the fish. Since (2) is prevented from sticking to the bottom plate of the drying tray (20) by the porous pad (40), when the fish (2) is lifted from the drying tray (20), a part of the fish (2) is broken. This makes it possible to maintain the marketability of fish (2). At this time, the porous pad 40 is preferably made of a material that is not harmful to the human body, such as a silicone pad, plastic pad, or polypropylene pad. Through the hole 40H of the porous pad 40, moisture generated during drying of the fish 2 drains downward, ventilation is facilitated, and drying progresses efficiently.

Additionally, when arranging the fish 2 on the drying tray 20, it is best to arrange the fish 2 so that the tail portion is not exposed. The reason is that the tail fin is thin and weak, so if the tail part is exposed when drying, it dries beyond the required level and the tail fin breaks, reducing its commercial value. Figure 9 shows a state in which a large amount of fish (2) are arranged in two rows on a drying tray (20) so that the tail portion of the fish (2) is not exposed.

In addition, a heating pipe 30 is disposed inside the freeze vacuum dryer 32 so as to be disposed below the bottom plate of the drying tray 20, and the bottom surface of the bottom plate of the drying tray 20 and the heating tube 30 An external pad 50 is disposed therebetween to dry the fish 2 with indirect heat when heat is generated from the heating tube 30. At this time, the external pad 50 may be fixed in close contact with the bottom surface of the drying tray 20. This external pad 50 heats the bottom plate of the drying rack 20 directly when heat is generated in the heating pipe 30, so that the fish 2 is heated and dried not through direct heat (conduction heat), but through indirect heat ( It functions to dry fish (2) by convection, radiant heat, indirect heating, etc.). When the heat transferred from the heating tube 30 is directly transferred to the drying tray 20, the fish 2 is partially heated, and the received heat is partially dried by sublimation heat that sublimates the ice inside the fish 2. Since this is highly likely, try to prevent conduction of occupational heat and apply indirect heat whenever possible. At this time, the external pad 50 is also made of a material that is not harmful to the human body, such as silicone, plastic, or polypropylene. Preferably, a plurality of holes 50H communicating with the upper and lower surfaces of the external pad 50 are formed, so that moisture that may be generated when drying the fish 2 is also removed through the holes 50H of the external pad 50. No moisture is generated, but moisture (which may occur if there is a separate refrigeration facility in a batch type rather than an integrated freeze-vacuum dryer 32) falls down through the hole (50H) of the external pad (50) or ventilation is facilitated. It is designed to dry well.

In this way, the fish 2 inside the drying tray 20 is dried by indirect heat (convection, radiant heat, indirect heating, etc.) generated in the heating tube 30 by the external pad 50, so that the fish 2 is dried on the drying tray (20). It is possible to more reliably prevent sticking to the bottom plate of the fish (20), and for this reason, when the fish (2) is dried and lifted out of the drying rack (20), part of the fish (2) or the entire lower surface of the fish (2) is removed. It is possible to more reliably prevent the fish (2) from sticking to the bottom plate of the drying tray (20) and breaking, and further prevents the fish (2) from breaking during the process of lifting the fish (2) from the drying tray (20). Therefore, the marketability of the fish (2) can be more reliably guaranteed.

Meanwhile, in the present invention, after the steaming semi-drying step, a vacuum release step for converting the interior of the freeze vacuum dryer 32 from a vacuum state to an atmospheric pressure state, and a vacuum release stop step for temporarily stopping the vacuum release step are further provided. It may be configured to include, and the vacuum release step and the vacuum release stop step are carried out two to five times separately until the interior of the freeze vacuum dryer 32 is converted from a vacuum state to an atmospheric pressure state. In order to convert the interior of the freeze vacuum dryer 32 from a vacuum state to an atmospheric pressure state, this can be done by lowering the vacuum pressure (lowering the degree of vacuum) of the vacuum device of the freeze vacuum dryer 32. At this time, the vacuum release step, which is performed two to five times, may be performed for 3 to 5 minutes. If the vacuum is released less than twice and the vacuum is suddenly released, pressure shock may be applied to the fish (2), which may cause pressure damage to the fish (2). If the vacuum is released more than five times, it takes longer than necessary. This reduces the need for it.

In the present invention, for example, the vacuum release step and the vacuum release stop step are divided into three stages. For each order, the vacuum release step is performed for 3 or 5 minutes. When performing the vacuum release step and the vacuum release stop step three times, the first vacuum release step is performed for 3 minutes, the first vacuum release stop step is performed for 4 minutes, and the second vacuum release step is performed for 3 minutes. A process such as performing the second vacuum release stop step for 4 minutes, performing the third vacuum release step for 3 minutes, and performing the third vacuum release step for 4 minutes can be performed. Alternatively, perform the first vacuum release step for 5 minutes followed by the first vacuum release pause step for 6 minutes, the second vacuum release step for 5 minutes and the second vacuum release pause step for 6 minutes, and the third. The interior of the freeze vacuum dryer 32 can be converted from a vacuum state to an atmospheric pressure state by going through a process such as performing the vacuum release step for 5 minutes and performing the third vacuum release step for 6 minutes.

In this way, when the vacuum release step and the vacuum release stop step are performed two to five times, the vacuum state inside the freeze vacuum dryer 32 is prevented from being suddenly converted to an atmospheric pressure state, and in this way, the freeze vacuum dryer 32 By preventing the internal vacuum state from suddenly changing to atmospheric pressure, the fish 2 inside the freeze vacuum dryer 32 is pressed with rapid pressure, causing damage such as the meat being crushed. This can be prevented.

In addition, if the vacuum release step, which is performed two to five times, exceeds 5 minutes, the fish 2 is overcooked, so each vacuum release step is performed not to exceed 5 minutes. In the present invention, when the vacuum release step and the vacuum release stop step are divided into three stages, the vacuum release step for each order is performed for less than 5 minutes each and the vacuum release step is performed for a total of 15 minutes or less, so that the fish 2 is not overcooked. This prevents this from happening. Overcooking is when the fish (2) is cooked too much. If this overcooking occurs, high-quality dried fish (2) may not be produced. Therefore, each vacuum release step should not exceed 5 minutes to prevent overcooking. It is desirable to do so. If the vacuum release step is less than 3 minutes, shock may occur due to a sudden change in the vacuum level, which may damage the fish (2), and if the vacuum release step exceeds 5 minutes, the vacuum release time becomes longer than necessary, resulting in a rise in temperature. Overcooking of fish (2) occurs.

Therefore, if the time for each order is between 3 and 5 minutes, the steaming level of the fish (2) can be evenly adjusted to the not-steamed parts and can be steamed for eating, and can be said to be similar to the steaming process when cooking rice. .

Meanwhile, the fish (2) that has passed the ripening stage is frozen and then packaged and sold in a package, or the fish (2) that has passed the ripening stage is packaged in a package and then the package and the fish (2) are frozen together and sold.

At this time, the present invention mainly describes a method of drying seaweed, but the drying method of the present invention can be employed for drying rockfish, eel, mackerel, saury, squid, etc.

*Above, specific embodiments of the present invention have been described in detail. However, the spirit and scope of the present invention are not limited to these specific embodiments, and it is known by common knowledge in the technical field to which the present invention pertains that various modifications and variations can be made without changing the gist of the present invention. Anyone who has it will understand.

Therefore, the embodiments described above are provided to fully inform those skilled in the art of the present invention of the scope of the invention, and should be understood as illustrative in all respects and not restrictive. The invention is defined only by the scope of the claims.

2. Fish 20. Dry picking
20H. Hole 30. Heating tube
32. Freeze vacuum dryer 40. Porous pad
40H. Hole 50. External pad
50H. hole

Claims (23)

In the semi-drying step, which is the last step of the overall process, the semi-dried fish (2) is vacuum-dried to contain a certain amount of moisture, and a steamed semi-drying step is made to produce steamed semi-dried fish (2);
A maturation step of maturing the steamed semi-dried fish (2);
It is configured to include a freezing step of freezing the aged fish (2),
The overall process is
A thawing step of thawing the frozen fish (2) at low temperature;
A trimming step of removing scales, gills, and intestines from thawed fish (2);
A salting step of salting fish (2) from which scales, gills and internal organs have been removed to form salted fish (2);
A washing step of washing the salted fish (2) and removing moisture;
The fish (2) that have gone through the washing step are arranged and placed on a drying tray (20) from which the water has been removed, but the tails and fins of the fish (2) are arranged so that they do not overlap each other, and the tails are placed in a drying tray (20). Fish arrangement step of organizing fish so that they are exposed and do not dry out;
A quick freezing step of rapidly freezing the fish (2) placed on the drying tray (20);
It consists of a semi-drying step of vacuum drying the fish (2) quickly frozen in the quick freezing step,
In the semi-drying step, the drying tray 20 on which a large amount of the fish 2 is placed is placed in the freeze vacuum dryer 32, and the internal vacuum pressure is -0.1 Mpa (gauge pressure). ) and the temperature inside the heating tube (30) is dried at 55°C to 65°C,
In the semi-drying step, drying is performed at the above temperature of 55°C to 65°C for 15 to 20 hours,
In the ripening step, it is configured to ripen at the temperature of -3°C to 3°C for 24 to 72 hours,
A heating pipe (30) is disposed inside the freeze vacuum dryer (32) so as to be disposed below the bottom plate of the drying tray (20),
When the temperature inside the heating tube 30 is set to 55 to 65°C, heat is lost during the sublimation process in which ice formed by freezing moisture inside the fish 2 is sublimated, so that the temperature inside the freeze vacuum dryer 32 is 30°C. configured to dry a large amount of the fish (2) at ~45°C,
When drying a large amount of fish (2) inside the freeze vacuum dryer 32, the vacuum pressure inside the freeze vacuum dryer 32 is set to -0.07 to -0.05Mpa (gauge pressure), and the heating tube ( 30) The internal temperature is set at 75 to 90°C, and the freeze vacuum dryer (32) is configured to dry a large amount of the fish (2) at an internal temperature of 55°C to 65°C,
According to the water phase equilibrium graph, a large amount of the fish (2) is frozen as ice inside, and the inside of the freeze vacuum dryer (32) is created at -0.1Mpa (gauge pressure), which is a vacuum pressure, and at the same time, the freeze vacuum dryer (32) 32) When the temperature of the internal heating tube (30) is set to 55°C to 65°C and the drying process is continued for a certain period of time, the ice frozen inside the flesh of a large amount of the fish (2) is removed from the heating tube (30). It is configured to use the supplied heat as sublimation energy to sublimate at the vacuum pressure of -0.1Mpa (gauge pressure) to dry a large amount of the fish (2),
When drying a large amount of fish 2 inside the freeze vacuum dryer 32 in the steamed semi-drying step, the vacuum pressure inside the freeze vacuum dryer 32 is set to -0.06Mpa (gauge pressure), and the The temperature inside the heating tube 30 is set to 75 to 90°C, and the freeze vacuum dryer 32 is configured to steam and semi-dry a large amount of the fish 2 at a temperature of 55 to 65°C,
The steamed semi-drying step is a sous vide cooking step in which a large amount of the fish 2 is dried at a temperature of 55 to 65° C. inside the freeze vacuum dryer 32 due to water and residual ice,
In the steamed and semi-drying step, if the drying and steaming time is less than 2.5 hours, the fish (2) is not dried properly, and if the drying and steaming time exceeds 4 hours, the fish (2) is dried for too long or excessively steamed, resulting in fish (2) 2) Because too much moisture may be lost, the time is configured to proceed between 2.5 hours and 4 hours,
When the temperature inside the heating tube 30 is set to 75 to 90°C, heat is lost in the process of melting the ice formed by freezing the moisture inside the fish 2 and the evaporation process of water, and the freeze vacuum dryer 32 It is configured to steam and semi-dry a large amount of the fish (2) at an internal temperature of 55 to 65°C,
When drying a large amount of fish (2) inside the freeze vacuum dryer 32, the vacuum pressure of the vacuum device of the freeze vacuum dryer 32 is lowered (lower the vacuum degree) so that the inside of the freeze vacuum dryer is vacuum pressure - From 0.1Mpa (gauge pressure) to -0.07 to -0.05Mpa (gauge pressure), the vacuum pressure -0.1Mpa (gauge pressure, point C in Figure 3) to -0.07 to -0.05Mpa (gauge pressure) ), the creation time is 10 to 20 minutes,
According to the water phase equilibrium graph, the ice containing a large amount of fish 2 is in equilibrium in the area inside the boundary of the phase, and then the inside of the freeze vacuum dryer 32 has a vacuum pressure of -0.07 to -0.05Mpa ( gauge pressure), and at the same time, the temperature inside the freeze vacuum dryer 32 gradually increases from 45° C. to reach 65° C., and when the drying process continues for a certain period of time, a large amount of the frozen inside the flesh of the fish 2 is formed. The ice melts and becomes water, and the water is vaporized at the vacuum pressure of -0.07 to -0.05Mpa (gauge pressure), and a large amount of the fish is steamed and semi-dried by the temperature inside the freeze vacuum dryer (32),
In the semi-drying step, the temperature inside the freeze vacuum dryer 32 starts from room temperature and increases to the maximum temperature of the semi-drying step after a certain period of time, and through the temperature increase process, semi-drying of the fish is achieved,
Starting with drying, the temperature supplied through the heating tube 30 is continuously supplied, and the temperature rise gradient increases rapidly until a certain period of time is elapsed, and then the ice present inside the fish 2 gradually sublimates, taking away the heat of sublimation. Since the amount of heat applied, the temperature rise, and the heat of sublimation are in balance, the internal temperature of the freeze vacuum dryer 32 gradually increases in another time section after the predetermined time, and the temperature in the last time section of the semi-drying step is A quick freeze vacuum drying method for fish comprising a steaming and semi-drying step, wherein the rising gradient is configured to rise more gently.
delete According to paragraph 1,
In the fish arrangement step, a large amount of fish (2) is placed among the fish (2) arranged next to each other in the front and back, so that a part of the rear flesh of the front fish (2) and a part of the front flesh of the rear fish (2) overlap each other. Fish comprising a steamed semi-drying step, characterized in that the upper surface height (HT) of the large quantity of fish (2) placed on the drying tray (20) is maintained at the same height. Quick freeze vacuum drying method.
According to paragraph 1,
In the cleaning step, a quick freeze vacuum drying method for fish including a steamed semi-drying step, characterized in that the gills and internal organs are removed through the gill portion of the fish (2).
According to paragraph 1,
A method of quick freezing and vacuum drying fish comprising a steamed and semi-drying step, characterized in that salt is added in an amount of 17 to 25% by weight of the weight of the fish (2) in the salting step.
delete delete According to paragraph 1,
In the ripening step, a quick freeze vacuum drying method for fish including a steamed semi-drying step, characterized in that it is configured to ripen at -3°C to 3°C.
delete delete According to paragraph 1,
A heating tube 30 is disposed inside the freeze vacuum dryer 32 so as to be disposed below the bottom plate of the drying tray 20, and the bottom surface of the bottom plate of the drying tray 20 and the heating tube 30 Quick freeze vacuum drying of fish including a steamed semi-drying step, characterized in that it is configured to dry the fish (2) with indirect heat when heat is generated in the heating tube (30) by placing an external pad (50) between them. method.
delete According to clause 11,
When the temperature inside the heating tube 30 is set to 55°C to 60°C, the water inside the fish 2 freezes and ice formed by sublimation loses heat during the sublimation process (680cal heat of sublimation at 0°C 1g), causing the freeze. A quick freezing vacuum drying method for fish including a steaming and semi-drying step, wherein a large amount of the fish is dried while the temperature inside the vacuum dryer (32) is increased from room temperature to 45°C.
According to paragraph 1,
When drying a large amount of fish (2) inside the freeze vacuum dryer (32), the inside of the freeze vacuum dryer (32) is set to a vacuum pressure of -0.1 Mpa (gauge pressure) from 0 Mpa (gauge pressure), which is atmospheric pressure, A quick-freezing vacuum drying method for fish including a steamed semi-drying step, wherein the preparation time from 0Mpa to -0.1Mpa (gauge pressure) is 10 to 30 minutes depending on the performance of the vacuum pump.
delete delete delete delete delete delete According to paragraph 1,
A vacuum release step for converting the interior of the freeze vacuum dryer 32 from a vacuum state to an atmospheric pressure state after the steaming semi-drying step;
It further includes a vacuum release stop step of temporarily stopping the vacuum release step,
The vacuum release step and the vacuum release stop step include a steamed semi-drying step, characterized in that it is carried out two to five times until the interior of the freeze vacuum dryer 32 is converted from a vacuum state to an atmospheric pressure state. Quick freeze vacuum drying method for fish.
According to clause 21,
A quick freeze vacuum drying method for fish including a steaming and semi-drying step, wherein the vacuum release step, which is performed in two to five divided steps, is configured to be performed for 3 to 5 minutes.
delete