KR102641666B1 - Fish distribution apparatus and method - Google Patents

Abstract

The present invention relates to a fish distribution device, which includes a preprocessing unit that performs preprocessing on frozen fish to be distributed; Vacuum packaging management department, which vacuum-packs pre-processed frozen fish and stores them in the storage department; And when a fish order request is detected at the fish sales terminal, some frozen fish corresponding to the number of fish orders in the fish order request are extracted from the frozen fish stored in the storage unit and a fish sales store corresponding to the fish sales terminal. It may include a delivery department that delivers to .

Description

Fish distribution apparatus and method {Fish distribution apparatus and method}

The present invention relates to a fish distribution device and method. More specifically, the present invention relates to the distribution of fish (particularly frozen fish), using lava seawater to maintain the freshness of frozen fish, improve preservability, and distribute frozen fish that has been pretreated to improve ingredient content. It relates to devices and methods.

Fish are caught in coastal waters and distributed by storage at low temperatures without any special treatment. Depending on the type, they may be distributed through salting, smoking, or drying. Fish caught from deep-sea fishing boats are distributed through freezing.

In general, in order to sell frozen fish (frozen fish), a process of thawing the frozen fish must be followed. Conventionally, the method of thawing the fish was to simply immerse it in water and retrieve it after a predetermined period of time. However, in this fish thawing process, there was no sterilization of the fish, so the freshness of the fish was not maintained for a long time, and there was a problem of tissue changes in the fish flesh due to the difference in salinity between the fish and the water. To solve this problem, a method of thawing fish using seawater instead of water is being used. However, conventionally known methods of thawing fish using seawater still do not maintain the freshness of the fish for a long time and have poor preservation properties. there is.

For example, Korean Patent Publication No. 10-0735514 discloses a technology related to ‘a storage device for detoxifying live fish with a humidifier with a sterilizing function.’ However, the above-mentioned prior art does not present any device for thawing fish and a structure for dissolving sterilized and deodorized air in thawing water and performing sterilization using the water, and even if the above device is used, frozen fish The process of thawing fish in water or salt water must be carried out, and it is difficult to cook or consume fish directly through natural thawing.

Accordingly, the freshness of frozen fish is maintained to improve preservation, the calories and sodium are reduced while the content of useful ingredients such as calcium, potassium and magnesium is improved, and the fish can be thawed directly through natural thawing without going through an additional salt water thawing process. There is an urgent need for fish distribution technology that provides processing technology for producing (frozen fish) that allows cooking and consumption, while allowing consumers to purchase the processed fish without deterioration.

The present invention is intended to solve the problems of the prior art described above, and improves preservability by maintaining the freshness of frozen fish, while reducing calories and sodium while improving the content of useful ingredients such as calcium, potassium, and magnesium. A fish distribution device that processes (pre-processes) frozen fish so that they can be cooked and consumed immediately through natural thawing without going through an additional salt water thawing process, and allows consumers to purchase the pre-treated fish without deterioration. The purpose is to provide methods and methods.

However, the technical problems to be achieved by the embodiments of the present invention are not limited to the technical problems described above, and other technical problems may exist.

As a technical means for achieving the above-described technical problem, a fish distribution device according to an embodiment of the present invention includes a preprocessing unit that performs preprocessing on frozen fish to be distributed; Vacuum packaging management department, which vacuum-packs pre-processed frozen fish and stores them in the storage department; And when a fish order request is detected at the fish sales terminal, some frozen fish corresponding to the number of fish orders in the fish order request are extracted from the frozen fish stored in the storage unit and a fish sales store corresponding to the fish sales terminal. It may include a delivery department that delivers to .

In addition, the fish sales store may include a frozen stand capable of accommodating the partially frozen fish delivered by the delivery unit, and the partially frozen fish accommodated in the frozen kiosk may be sold to consumers who visit the fish sales store. You can.

In addition, the delivery unit may package the partially frozen fish extracted from the storage unit with dry ice in a packaging container, and deliver the partially frozen fish packaged in the packaging container to the fish sales store using a refrigerated truck. You can.

In addition, the preprocessing unit includes a washing unit for washing frozen fish to be distributed with lava seawater; A moisture removal unit that removes moisture from the frozen fish washed through the washing unit; A lava seawater treatment unit that immerses the frozen fish from which moisture has been removed through the moisture removal unit into lava seawater and then leaves it at room temperature; And it may include a brine coating unit that coats brine on the surface of the frozen fish treated with lava seawater through the lava seawater treatment unit.

The above-described means for solving the problem are merely illustrative and should not be construed as limiting the present invention. In addition to the exemplary embodiments described above, additional embodiments may be present in the drawings and detailed description of the invention.

According to the means for solving the problem of the present invention described above, by providing a fish distribution device and method, the freshness of frozen fish is maintained and preservation is improved, and calories and sodium are reduced while the content of useful ingredients such as calcium, potassium and magnesium is increased. In addition to improving the quality, processing (pre-treatment) is performed on the frozen fish so that it can be cooked and consumed immediately through natural thawing without going through an additional salt water thawing process, and consumers can purchase the pre-treated fish as is without any deterioration. It can be provided to do so.

According to the problem-solving means of the present invention described above, by providing a fish distribution device and method, frozen fish pre-treated by the pre-treatment unit can be stored and distributed at ultra-low temperature, thereby reducing the possibility of deterioration of the frozen fish during the distribution process. , frozen fish can be stored without browning for more than 2 years.

However, the effects that can be obtained from the present invention are not limited to the effects described above, and other effects may exist.

Figure 1 is a diagram showing the schematic configuration of a fish distribution system including a fish distribution device according to an embodiment of the present invention.
Figures 2 and 3 are diagrams showing test reports measuring the active ingredients contained in frozen fish processed through Example 1 of the present invention by requesting the Korea Central Life Research Institute.
Figures 4 and 5 are diagrams showing test reports measuring the active ingredients contained in frozen fish processed through Comparative Example 1 by requesting the Korea Central Life Research Institute.
Figure 6 is an operation flowchart of a fish distribution method according to an embodiment of the present invention.

Below, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts that are not related to the description are omitted, and similar parts are given similar reference numerals throughout the specification.

Throughout the specification of the present invention, when a part is said to be “connected” to another part, this means not only “directly connected” but also “electrically connected” or “indirectly connected” with another element in between. Also includes cases where it is connected to.

Throughout the specification of the present invention, when a member is said to be located “on”, “in the upper part”, “at the top”, “below”, “at the bottom”, or “at the bottom” of another member, this means that a member This includes not only cases where a member is in contact with a member, but also cases where another member exists between two members.

Throughout the specification of the present invention, when a part is said to “include” a certain component, this means that it may further include other components rather than excluding other components unless specifically stated to the contrary. In addition, throughout the specification of the present invention, for example, items described as 'A to B' or 'A to B' may be understood to mean 'any one value in the range of A to B'.

Figure 1 is a diagram showing the schematic configuration of a fish distribution system 1000 including a fish distribution device 100 according to an embodiment of the present invention.

Hereinafter, for convenience of explanation, the fish distribution device 100 according to an embodiment of the present invention will be referred to as the present device 100, and the fish distribution system 1000 according to an embodiment of the present invention will be referred to as the present system 1000. I decided to do it.

Referring to Figure 1, the system 1000 may include the device 100, a fish sales terminal 210, and a frozen stand 220.

This device 100 is a fish distribution device that preprocesses frozen fish, performs vacuum packaging, etc., and delivers it to the fish sales store 200. It can be referred to differently as a fish distribution device that can improve the preservation period), a fish distribution device that distributes pre-processed frozen fish, etc.

At this time, the fish distributed/delivered/provided by the device 100 may be fish that has been pre-processed by the pre-processing unit 10 (particularly, pre-treated frozen fish). Here, the frozen fish pretreated by the preprocessing unit 10 may be frozen fish that maintains the freshness of the frozen fish using lava seawater, improves preservability, and improves the ingredient content. In other words, the frozen fish pre-treated by the pre-processing unit 10 maintains the freshness of the frozen fish by using lava seawater, improving the preservability, reducing the calories and sodium while increasing the content of useful ingredients such as calcium, potassium, and magnesium. In addition to improving the quality, it may be pre-processed (frozen fish) so that it can be cooked and consumed immediately through natural thawing without going through an additional salt water thawing process.

The fish sales store 200 may refer to a store that receives fish (frozen fish) distributed (delivered, provided) by the device 100 and sells it to consumers. The fish sales store 200 may be an offline store or an online store, but in the present invention, it may be more preferable for the fish sales store 200 to be an offline store. The fish sales store 200 may include a general supermarket, a large local food store, a raw fish restaurant, etc., but is not limited thereto, and may include various fish stores and restaurants that sell fish or frozen fish.

The fish sales terminal 210 may refer to a terminal owned by a seller 211 belonging to a fish sales store 200. The fish sales terminal 210 may upload the fish order request input from the seller 211 to the device 100. The fish order request may include the number of fish ordered and delivery address information for the fish that the seller 211 wishes to purchase. Delivery address information is information on the delivery address to which the purchased fish is to be delivered, and may, for example, mean address information corresponding to the location of the fish sales store 200. This device 100 responds to a fish order request uploaded from the fish sales terminal 210, extracts frozen fish corresponding to the number of fish ordered in the fish order request from the storage unit 30, and selects a fish sales store corresponding to the delivery address information. It can be delivered to (200).

The fish selling terminal 210 is a terminal owned by the seller 211, a user who uses the device 100, and may be referred to differently by terms such as user terminal and seller terminal. The fish selling terminal 210 includes, for example, Personal Communication System (PCS), Global System for Mobile communication (GSM), Personal Digital Cellular (PDC), Personal Handyphone System (PHS), Personal Digital Assistant (PDA), and International Mobile (IMT). Telecommunication)-2000, CDMA (Code Division Multiple Access)-2000, W-CDMA (WCode Division Multiple Access), Wibro (Wireless Broadband Internet) terminal, smartphone, SmartPad, tablet PC, laptop, It may include, but is not limited to, all types of wired and wireless communication devices such as wearable devices, desktop PCs, POS devices, etc.

The frozen stand 220 may refer to a stand provided within the fish sales store 200. The frozen fish stand 220 may be a stand where frozen fish delivered from the delivery unit 40 is stored. For example, the freezer stand 220 may be an ultra-low temperature freezer that stores frozen fish at ultra-low temperatures (for example, a temperature of -55 degrees to -50 degrees Celsius). The frozen stand 220 may refer to a freezer in the form of a stand that is prepared (placed, provided) in an area of the fish sales store 200 and visible to consumers 300. A consumer 300 who visits the fish sales store 200 may purchase frozen fish stored in the freezer stand 220.

This device 100 can transmit and receive data by linking with the fish sales terminal 210 and the network 500. The network 500 includes, for example, a 3rd Generation Partnership Project (3GPP) network, a Long Term Evolution (LTE) network, a World Interoperability for Microwave Access (WIMAX) network, the Internet, a Local Area Network (LAN), and a Wireless LAN (Wireless LAN). Local Area Network), WAN (Wide Area Network), PAN (Personal Area Network), Bluetooth network, NFC (Near Field Communication) network, satellite broadcasting network, analog broadcasting network, DMB (Digital Multimedia Broadcasting) network, etc. It may include, but is not limited to, various wired/wireless communication networks.

For example, this device 100 can provide a web page, app page, program, or application related to fish distribution to the fish sales terminal 210 owned by the seller 211, a user using the device 100, Through this, the seller 211 can use the fish distribution service provided by the device 100. In other words, the seller 211 can use the fish sales terminal 210 to request fish ordering from this device 100, and accordingly receive frozen fish from this device 100 and store it in the frozen shelf 220. Thus, it can be sold to consumers (300). A more detailed description of the device 100 is as follows.

This device 100 may include a preprocessing unit 10, a vacuum packaging management unit 20, a storage unit 30, a delivery unit 40, and a control unit 50.

The preprocessing unit 10 may perform preprocessing on frozen fish to be distributed. The preprocessing unit 10 can prepare frozen fish to be distributed and perform preprocessing on the prepared frozen fish. The preprocessing unit 10 can prepare frozen fish for distribution, for example, frozen block fish. The preprocessing unit 10 may perform pretreatment on the prepared frozen fish to maintain fish freshness and improve ingredient content using lava seawater. The pretreatment unit 10 may perform a washing process through the washing unit 11 or a maturation process through the aging unit 16 as pretreatment. A block can refer to a state in which a block or altar has been formed.

The pretreatment unit 10 may include a washing unit 11, a moisture removal unit 12, an application unit 13, a lava seawater treatment unit 14, a salt water coating unit 15, and an aging unit 16. The pretreatment unit 10 may include all of the washing unit 11 to the aging unit 16, but is not limited thereto, and may include only some of the washing unit 11 to the aging unit 16. The order between some configurations may change.

The washing unit 11 can wash frozen fish (prepared frozen fish) to be distributed with lava seawater. The washing unit 11 can wash the prepared frozen block fish with lava seawater. In the present invention, the frozen fish subject to distribution is frozen fish, and may be referred to differently by terms such as prepared frozen fish, fish, etc. Frozen fish subject to distribution may include various types of fish, such as salmon and tuna, for example.

The washing unit 11 may perform a washing process of washing frozen fish with lava seawater. The cleaning unit 11 can wash foreign substances remaining on the surface of frozen fish using lava seawater.

The lava seawater used in the washing unit 11 is characterized by containing a large amount of essential minerals such as magnesium, calcium, and potassium, as well as general useful minerals (iron, manganese, zinc, molybdenum, etc.) compared to general seawater and deep water. there is.

The lava seawater has the same meaning as the salt sewage that exists in the eastern region of Jeju Island. Specifically, 'eastern Jeju Island' refers to Gujwa-eup, Seongsan-eup, and Pyoseon-myeon in Jeju Island in terms of administrative districts, and 'salt sewage' contains more than a certain amount of salt. It refers to groundwater, specifically, the salt concentration used in the paper by Ko Ki-won et al. (Ko Gi-won et al., Study on the Hydrogeology of the Eastern Region of Jeju Island (Ⅱ), 2003, Kyungwon University; regarded as part of this specification). According to the standards for classifying groundwater in Jeju Island, it can be understood as including both low-salt groundwater (electrical conductivity of 1,700㎲/cm ~ 17,350㎲/cm) and saline groundwater (electrical conductivity of 17,350㎲/cm or more). Preferably, it can be understood to mean saline groundwater with an electrical conductivity of 17,350 ㎲/cm or more or a salt concentration of 30‰ (permilliage) or more (normally, the salt concentration of seawater is 32 to 35‰). Such lava seawater may be either not processed at all after collection or may be processed by removing impurities through a filter with an appropriate pore size, for example, pores of 0.2 to 0.4 ㎛.

The results of the analysis of the composition of lava seawater collected from 86.35 m underground in Handong-ri, Gujwa-eup, Jeju-si, in the eastern region of Jeju Island are compared with the composition of general seawater and are shown in Table 1 below.

<Table 1>

Referring to <Table 1> above, the lava seawater used in the washing unit 11 has a lower sodium content than general seawater, but may contain large amounts of components such as zinc, iron, manganese, vanadium, selenium, and germanium. there is.

In this way, the washing unit 11 not only removes foreign substances remaining on the surface of the frozen fish by washing the frozen fish using lava seawater, but also removes the difference in salinity between the flesh of the frozen fish and the washing water during the washing process. By suppressing the occurrence of osmotic pressure, the deterioration of the fish's epidermal tissue can be suppressed.

The moisture removal unit 12 can remove moisture from frozen fish washed through the washing unit 11. The moisture removal unit 12 may perform a moisture removal process to remove moisture remaining on the surface of the frozen fish washed through the washing unit 11 by naturally drying it or using a centrifuge.

The lava seawater treatment unit 14 can perform a lava seawater treatment process in which frozen fish from which moisture has been removed through the moisture removal unit 12 is immersed in lava seawater and then left at room temperature. The lava seawater treatment unit 14 performs the lava seawater treatment process by, for example, immersing frozen fish from which moisture has been removed through the moisture removal unit 12 in lava seawater for 2 to 4 minutes and then leaving it at room temperature for 40 to 80 seconds. It can be done. At this time, for example, for 40 to 80 seconds may mean a period of time corresponding to any one of the range of 40 seconds to 80 seconds, as mentioned above.

When the lava seawater treatment process is performed by the lava seawater treatment unit 14, not only the frozen fish is thawed, but also the components of the lava seawater seep into the frozen fish, reducing calories and sodium while retaining useful components such as calcium, potassium, and magnesium. Frozen fish with improved content can be provided. In addition, after going through the lava seawater treatment process, the lava seawater components form a thin ice film on the surface of the frozen fish due to the coldness of the frozen fish, which not only increases the content of useful ingredients as described above, but also improves the preservation of frozen fish. It can be.

In other words, the lava seawater treatment unit 14 performs a lava seawater treatment process on the frozen fish from which moisture has been removed, so that not only does the thawing of the frozen fish proceed, but the components of the lava seawater seep into the frozen fish, reducing calories and sodium. It is possible to provide frozen fish with improved content of useful ingredients such as calcium, potassium, and magnesium while reducing . In addition, in frozen fish that has undergone lava seawater treatment by the lava seawater treatment unit 14, the lava seawater components form a thin ice film on the surface of the frozen fish due to the coldness of the frozen fish, thereby increasing the content of useful ingredients as described above. In addition, it can be frozen fish with improved preservation properties.

At this time, the lava seawater treatment unit 14 may repeat the lava seawater treatment process 2 to 3 times. For example, it may be desirable to repeat the lava seawater treatment process twice, but it is not limited to this and can be repeated three times.

In this way, the lava seawater treatment unit 14 repeats the lava seawater treatment process 2 to 3 times, thereby not only allowing the thawing of the frozen fish to proceed naturally, but also allowing the components of the lava seawater to penetrate deeply and evenly into the frozen fish during the thawing process. By forming a thick ice film made of lava seawater components on the surface of frozen fish, it is possible to provide frozen fish with an excellent content of useful ingredients and improved preservation properties.

Illustratively, after the moisture is removed by the moisture removal unit 12, the lava seawater treatment unit 14 first immerses the frozen fish from which the moisture has been removed in lava seawater for 3 minutes and then immerses it in lava seawater for 60 seconds at room temperature. The primary lava seawater treatment process can be performed by leaving it for a while (exposure), and at this time, the lava seawater components can be coated in the form of a thin ice film on the surface of the frozen fish due to the frozen fish's own cold. Afterwards, the lava seawater treatment unit 14 performs a secondary lava seawater treatment process by secondarily immersing the frozen fish for which the primary lava seawater treatment process has been completed in lava seawater for 3 minutes and then leaving it to stand (expose) at room temperature for 60 seconds. This can be done, and even in this case, the lava seawater component can be coated in the form of a thin ice film on the surface of the frozen fish. Afterwards, the lava seawater treatment unit 14 can perform the 3rd lava seawater treatment process by immersing the frozen fish for which the 2nd lava seawater treatment process has been completed in the lava seawater 3rd time and leaving it at room temperature for 60 seconds (exposure). there is. At this time, as an example, in the 3rd lava seawater treatment process, frozen fish that has completed the 2nd lava seawater treatment process can be immersed (i.e., momentarily immersed) in lava seawater for less than 3 seconds. In this process, the frozen fish is also immersed in lava seawater. Lava seawater components may be coated on the surface in the form of a thin ice film. In this way, the lava seawater treatment unit 14 can repeat the lava seawater treatment process three times.

In this way, frozen fish that has undergone the lava seawater treatment process repeatedly three times not only thawed the frozen fish naturally, but also absorbed the components of the lava seawater deeply and evenly into the frozen fish during the thawing process, and the components of the lava seawater appeared on the surface of the frozen fish. The ice film composed of is formed thickly, resulting in frozen fish with excellent content of useful ingredients and improved preservation.

The salt water coating unit 15 can coat salt water on the surface of frozen fish treated with lava seawater through the lava seawater treatment unit 14 (i.e., frozen fish that has undergone three lava seawater treatment processes).

The salt water coating unit 15, for example, is a salt water system that coats the surface of frozen fish treated with lava seawater through the lava seawater treatment unit 14 by immersing it in salt water with a mass concentration of 20 to 30% for 2 to 4 seconds. A coating process can be performed.

By performing the salt water coating process like this, the salt water coating unit 15 coats the surface of the frozen fish with seawater components with high salinity, thereby further improving the deterioration inhibition effect of the frozen fish. At this time, when performing the brine coating process, if the mass concentration of the brine is less than 20%, the above effect is minimal, and if the mass concentration of the brine exceeds 30%, the fish may be given an excessively salty taste, thereby reducing preference. . Therefore, when performing the salt water coating process, the salt water coating unit 15 sets the mass concentration of the salt water to a value within 20% to 30% (i.e., any value in the range of 20% to 30%). It may be more desirable.

In the present invention, the lava seawater (salt water) considered in the lava seawater treatment unit 14 and the brine considered in the brine coating unit 15 reduce heat and sodium, while increasing the content of useful components such as calcium, potassium, and magnesium. There may be characteristics that improve it. In addition, lava seawater considered in the present invention may mean water that is naturally filtered by seawater through volcanic rock layers and seeps into the underground of the land.

In addition, the applicator 13 can perform an antibacterial and antioxidant application process in which the antibacterial antioxidant is applied to the surface of the frozen fish from which moisture has been removed in the moisture removal unit 12. At this time, the process of applying the antibacterial antioxidant by the applicator 13 may be performed between the moisture removal process by the moisture removal unit 12 and the lava seawater treatment process by the lava seawater treatment unit 14.

That is, in the present invention, after the moisture removal unit 12 removes moisture from the washed frozen fish, the applicator 13 applies an antibacterial antioxidant to the surface of the frozen fish from which moisture was removed by the moisture removal unit 12. An antibacterial and antioxidant application process is performed, and then the lava seawater treatment unit 14 performs a lava seawater treatment process in which the frozen fish to which the antibacterial antioxidant agent has been applied by the applicator 13 is immersed in lava seawater and left at room temperature. It may be more desirable to do so. In other words, it may be more desirable for the lava seawater treatment unit 14 to perform three lava seawater treatment processes on frozen fish to which the antibacterial antioxidant has been applied by the applicator 13.

The applicator 13 performs an antibacterial and antioxidant application process of applying 0.1 to 0.5 parts by weight of an antibacterial agent and 1.5 to 2 parts by weight of an antioxidant to the surface of 100 parts by weight of frozen fish from which moisture has been removed through the moisture removal unit 12. You can.

At this time, the antibacterial agent used in the applicator 13 contains 0.1 to 0.5 parts by weight and consists of one or more selected from the group consisting of potassium sorbate, sodium sorbate, and potassium sorbate. The antibacterial agent composed of the above ingredients is a microorganism. Because it inhibits the germination and growth process of spores, it prevents the proliferation of microbial reproductive cells and inhibits the function of enzyme systems within microbial cells, so it can exhibit an antibacterial effect by inhibiting normal microbial growth.

At this time, if the content of the antibacterial agent is less than 0.1 part by weight, the effect is minimal, and if the content of the antibacterial agent exceeds 0.5 part by weight, the effect is not significantly improved and processing costs are increased, which is not desirable. Therefore, in the present invention, the content of the antibacterial agent used in the applicator 13 may be preferably set to 0.1 to 0.5 parts by weight (i.e., 0.1 to 0.5 parts by weight).

The antioxidant contains 1.5 to 2 parts by weight and is composed of one or more selected from the group consisting of red pepper seed extract, wheat germ, gossi grass, sesamol, lecithin, ceparin, and lotus root. The edible oil component contained in frozen fish or In the process of peroxide generation during the auto-oxidation process of fat substrates, antioxidants become stable radicals and remove very unstable and highly reactive active radicals in the initial reaction of the peroxide generation process of oils and fats, thereby suppressing the rate of peroxide formation. Because the radicals formed due to the cause immediately enter a chain reaction, it effectively suppresses the rancidity of edible oils or fatty fish. Inhibition of this initial reaction suppresses the formation of active radicals, and even if active radicals are generated, they do not interact with active radicals. It provides antioxidant effects through the process of converting it into stable radicals.

At this time, if the content of the antioxidant is less than 1.5 parts by weight, the effect is minimal, and if the content of the antioxidant exceeds 2 parts by weight, the effect is not significantly improved and the processing cost is excessively increased, which is not desirable. Can not do it. Therefore, in the present invention, the content of the antioxidant used in the applicator 13 may be preferably set to 1.5 to 2 parts by weight (i.e., 1.5 to 2 parts by weight).

The ripening unit 16 can perform a maturation process to ripen frozen fish that has been coated with brine by the brine coating unit 15 (i.e., frozen fish coated with brine).

The aging unit 16 is a maturation process in which frozen fish coated with brine (salt water-coated frozen fish) is immersed in a maturation solution through the brine coating unit 15 and then aged for 10 to 20 hours at a temperature of 5 to 10° C. The process can be performed.

At this time, the ripening liquid consists of 100 parts by weight of vinegar, 20 to 30 parts by weight of natural sweetener, and 10 to 20 parts by weight of cooking liquor, and the natural sweeteners include fructo-oligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol, and It may be preferable that it consists of one or more selected from the group consisting of allulose.

At this time, the above-mentioned natural sweetener gives sweetness to the fish, does not reduce the texture of the fish meat, and has a low sugar content, so it can play a role in improving the health of the eater.

When the ripening process is carried out by the ripening unit 16, the vinegar, natural sweetener, and cooking liquor components that make up the ripening liquid are evenly absorbed into the frozen fish, improving the taste of the fish meat, making the meat hard, and releasing unpleasant odors such as fishy odor. can be removed That is, in frozen fish whose maturation process has been completed by the maturation unit 16, the vinegar, natural sweetener, and cooking liquor components that make up the ripening liquid are evenly absorbed into the frozen fish, not only improving the taste of the fish flesh, but also making the meat harder and giving off a fishy smell. It may be frozen fish that has had odors removed.

The pretreatment unit 10 can provide pretreated frozen fish by performing a washing process through the washing unit 11 or a maturation process through the aging unit 16 on the prepared frozen fish. The frozen fish pretreated by the preprocessing unit 10 may be frozen fish that maintains the freshness of the fish and improves its ingredient content using lava seawater.

Hereinafter, the fish processing process by the preprocessing unit 10 (i.e., the pretreatment process of frozen fish to maintain fish freshness and improve ingredient content using lava seawater) and the fish processed (pretreated) by the processing process (frozen fish) The physical properties will be explained through examples.

<Preparation Example 1> Preparation of lava seawater

Lava seawater was produced by excavating 150m underground in Handong-ri, Gujwa-eup, Jeju-si, in the eastern region of Jeju Island, collecting water from 86.35m underground (based on average sea level), and filtering out impurities with a 0.2㎛ filter.

<Preparation Example 2> Preparation of aged liquid

An aging liquid was prepared by mixing 100 parts by weight of vinegar, 25 parts by weight of natural sweetener (stevia), and 15 parts by weight of cooking wine.

<Example 1>

For example, the preprocessing unit 10 washes the prepared frozen fish (for example, frozen block fish (salmon)) with lava seawater, centrifuges it to remove moisture, and processes the frozen fish from which the moisture has been removed through Preparation Example 1. After immersing in the prepared lava seawater for 3 minutes, the process of exposing the frozen fish for 1 minute at room temperature was repeated twice to form an ice film made of lava seawater on the surface of the frozen fish, and the frozen fish with the ice film formed was incubated at a mass concentration of 25%. Frozen fish were treated (pretreated) by immersing them in phosphorus brine for 3 seconds.

<Example 2>

The procedure was the same as in Example 1, but the frozen fish was treated by applying 0.3 parts by weight of an antibacterial agent (potassium sorbate) and 1.8 parts by weight of an antioxidant (gossiwort) to the surface of 100 parts by weight of frozen fish from which moisture was removed.

<Example 3>

The procedure was the same as in Example 1, but the frozen fish immersed in brine was immersed in the aging solution prepared in Preparation Example 2, and then aged at a temperature of 8°C for 15 hours.

<Example 4>

Proceed in the same manner as in Example 1, except that 0.3 parts by weight of an antibacterial agent (potassium sorbate) and 1.8 parts by weight of an antioxidant (gosippure) were applied to the surface of 100 parts by weight of frozen fish from which moisture was removed, and the process of applying 0.3 parts by weight of an antibacterial agent (potassium sorbate) and 1.8 parts by weight of an antioxidant (gosippure) to the surface of 100 parts by weight of frozen fish from which moisture was removed, and freezing fish immersed in brine. After immersing the fish in the ripening solution prepared in Preparation Example 2 above, the frozen fish was further processed by maturing the fish at a temperature of 8° C. for 15 hours.

<Comparative Example 1>

Prepared frozen fish (e.g., frozen block fish (salmon)) is washed with water, centrifuged to remove moisture, and frozen by immersing the dehydrated frozen fish in salt water with a mass concentration of 25% for 3 seconds. The fish was treated.

Figures 2 and 3 are diagrams showing test reports measuring the active ingredients contained in frozen fish processed through Example 1 of the present invention by requesting the Korea Central Life Research Institute. Figures 4 and 5 are diagrams showing test reports measuring the active ingredients contained in frozen fish processed through Comparative Example 1 by requesting the Korea Central Life Research Institute.

That is, the test reports measuring the active ingredients contained in the frozen fish manufactured and processed through Example 1 by requesting the Central Life Research Institute are shown in Figures 2 and 3, and the frozen fish manufactured and processed through Comparative Example 1 The test report for measuring the active ingredients contained in the Korea Central Life Research Institute is shown in Figures 4 and 5.

Referring to FIGS. 2 to 5, the frozen fish processed through Example 1 of the present invention (i.e., the frozen fish pretreated by the preprocessing unit 10) has a lower calorific value compared to the frozen fish processed through Comparative Example 1. It can be seen that the content of nutrients such as calcium, potassium and magnesium has been significantly improved while the sodium content has been reduced.

In addition, the taste, aroma, texture, and overall preference of frozen fish treated through Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 2 below.

{However, the taste, aroma, texture and overall preference of frozen fish are expressed as the average value after thawing frozen fish at room temperature for 30 minutes, heating and cooking under the same conditions, and surveying 50 test subjects using a 5-point scale. method was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 2>

Referring to <Table 2> above, the frozen fish processed through Examples 1 to 4 of the present invention (i.e., frozen fish pretreated by the preprocessing unit 10) have taste, aroma, texture, and overall preference compared to the comparative examples. You can confirm its excellence by comparing it to 1.

According to this, the preprocessing unit 10 can perform a pretreatment process for maintaining the freshness of frozen fish and improving the ingredient content of frozen fish using lava seawater. That is, the preprocessing unit 10 can perform fish processing (pretreatment of frozen fish) to maintain fish freshness and improve ingredient content using lava seawater.

Frozen fish pretreated by the preprocessing unit 10 maintains the freshness of the frozen fish, improves preservation, reduces calories and sodium, improves the content of useful ingredients such as calcium, potassium, and magnesium, and adds additional salt water. It may be frozen fish prepared (preprocessed) so that it can be cooked and consumed immediately through natural thawing without going through a thawing process.

The vacuum packaging management unit 20 can vacuum-pack the frozen fish pre-treated by the pre-processing unit 10 and store it in the storage unit 30. Here, frozen fish pretreated by the preprocessing unit 10 may mean frozen fish whose ripening process has been completed by the maturation unit 16.

For example, the storage unit 30 may be a frozen storage device (device) that stores frozen fish at ultra-low temperatures (for example, a temperature of -55 degrees to -50 degrees Celsius). That is, the storage unit 30 can store vacuum-packed frozen fish at ultra-low temperature (-50 to -55 degrees).

When a fish order request is detected in the fish sales terminal 210, the delivery unit 40 responds to the fish order request and responds to the number of fish ordered in the fish order request among the frozen fish stored in the storage unit 30. Some frozen fish can be extracted and delivered to the fish sales store (200) corresponding to the fish sales terminal (210). Here, as mentioned above, the fish order request may include information such as the number of fish ordered and delivery address information for the fish that the seller 211 wishes to purchase.

The fish sales store 200 may include a frozen stand 220 that can accommodate some of the frozen fish that has been delivered by the delivery unit 40. Some of the frozen fish stored in the frozen shelf 220 may be sold to consumers 300 who visit the fish sales store 200.

When a fish order request is detected in the fish sales terminal 210, the delivery unit 40 stores some frozen fish corresponding to the number of fish ordered in the fish order request among the frozen fish stored in the storage unit 30. Extracted from the unit 30, the partially frozen fish extracted from the storage unit 30 is packaged with dry ice in a packaging container (i.e., packed with dry ice), and packaged in the packaging container using a refrigerated truck. Some frozen fish can be delivered to a fish sales store (200).

That is, the delivery unit 40 places some of the frozen fish extracted from the storage unit 30 into a packaging container and packs it with dry ice, and then packs some of the frozen fish into the packaging container (i.e., frozen fish packed with dry ice). It can be placed on a refrigerated truck and delivered to the fish sales store (200) via the refrigerated truck. At this time, the refrigerated truck may be a vehicle capable of maintaining a temperature of -25 degrees Celsius (-25 degrees Celsius), for example.

For example, the seller 211 may receive some frozen fish delivered to the fish sales store 200 by the delivery department 40. Thereafter, the seller 211 stores some of the frozen fish delivered by the delivery department 40 in the frozen shelf 220 so that the consumer 300 who visits the production and sales store 200 can purchase frozen fish. It can be sold.

As mentioned above, the freezer stand 220, like the storage unit 30, may be a stand that allows storage of frozen fish at extremely low temperatures (for example, a temperature of -55 degrees to -50 degrees Celsius).

The control unit 50 can control the operation of each part within the device 100. In addition, the control unit 50 can control the operation (for example, screen display, etc.) of the fish sales terminal 210 linked to the device 100 and the network 500.

This device 100 provides pre-processed frozen fish to the seller 211, the fish sales store 200, or the consumer 300, and stores the vacuum-packed frozen fish at ultra-low temperature and maintains -25 degrees. It is possible to provide fish distribution technology that allows fish to be distributed (delivered, moved) through refrigerated trucks and sold to consumers in a stored state at a refrigerated stand 220 that maintains an ultra-low temperature even after delivery. Through this, the possibility of deterioration during the distribution process can be effectively reduced, and as a result, consumers can consume pre-processed frozen fish in a fresh state without deterioration. In other words, this device 100 can provide a fish distribution technology that can effectively reduce the possibility of spoilage during the distribution process and improve the preservation period of fish (frozen fish).

By purchasing frozen fish stored in the freezer stand 220, the consumer 300 can cook and consume the purchased frozen fish right away through natural thawing without going through a salt water thawing process.

Normally frozen fish (frozen fish) has the characteristic of turning brown after 1 week to 1 month. On the other hand, this device 100 allows the frozen fish pre-treated by the pre-treatment unit 10 to be stored at ultra-low temperature (-55 to -50 degrees) through the storage unit 30 and the freezer stand 220. , frozen fish can be stored without browning for more than 2 years.

In addition, the present device 100 can completely remove oxygen (i.e., block oxygen contact with the pre-treated frozen fish) by vacuum-packing the pre-treated frozen fish, thereby reducing the possibility of browning. In addition, when this device 100 delivers fish to the fish sales store 200 using a refrigerated truck, for example, the fish is sold through the refrigerated truck within 3 hours from the time when some frozen fish are extracted from the storage unit 30. Delivery to the store 200 can be completed. In other words, delivery can be accomplished within 3 hours.

In an example of the present invention described above, the refrigeration stand 220 and the storage unit 30 are controlled at ultra-low temperatures (e.g., a temperature of -55 degrees or more and -50 degrees or less), and the refrigeration truck is controlled at -25 degrees. However, this is only an example to help understand the present invention, and is not limited thereto. The temperature set values and various numerical values set in the refrigeration stand 220, the storage unit 30, and the refrigeration truck are It can be set and changed in various ways by the administrator who manages the device 100. Meanwhile, the device 100 may provide various functions as follows.

As mentioned above, when a fish order request is detected in the fish sales terminal 210, the delivery unit 40 responds to the fish order request and selects the fish within the fish order request among the frozen fish stored in the storage unit 30. Some frozen fish corresponding to the number of orders can be extracted and delivered to the fish sales store 200 corresponding to the fish sales terminal 210.

At this time, when the delivery unit 40 detects a fish order request (i.e., a request signal to order fish corresponding to the number of fish ordered) from the fish sales terminal 210, for example, By proceeding with the payment procedure, the purchase is made by completing payment for the frozen fish corresponding to the fish order request (i.e., the amount of frozen fish corresponding to the number of fish ordered in the fish order request) (i.e., the seller 211 You can make it possible to purchase frozen fish. In this way, the delivery unit 40 receives the frozen fish corresponding to the fish order request from the storage unit 30 only when the fish sales terminal 210 detects that payment for the frozen fish corresponding to the fish order request has been completed. (That is, some frozen fish corresponding to the number of fish ordered) can be extracted and delivered to the fish sales store 200.

Here, the preset payment procedure is, when a plurality of cards are registered in advance in the fish sales terminal 210, the performance data of the plurality of cards in advance registered in the fish sales terminal 210 at the current time when the payment procedure is in progress. Obtain, considering the obtained performance data, identify a card with the lowest underperformance amount at the current time among the plurality of cards, and respond to a fish order request with the identified card. This may refer to a process that ensures payment for frozen fish (i.e., the amount of frozen fish equivalent to the number of fish ordered). At this time, the preset payment procedure may be, for example, a payment procedure that is carried out only when the seller 211 inputs (checks) the item box for performance-based payment progress at the fish sales terminal 210. Additionally, the possession card may refer to a card possessed by the seller 211.

In the above description, performance data refers to the performance of the card you have, and in particular, information about the amount of card usage that the seller 211 must use (achieve) in order to receive the benefits provided by each card. can do. This performance data may include information on the performance period of each card, the performance standard amount, and the amount of insufficient performance due to the use of the card by the seller 211 up to the current time (i.e., the current time when the payment procedure is in progress). You can.

In other words, the delivery unit 40 automatically selects which of the plurality of cards will be paid with priority in consideration of the performance data of each of the plurality of cards held by the seller 211, and at this time, which card will be paid first As a result, you can select the card with the lowest actual underpayment amount among multiple cards and allow payment to be made with the selected card first. For example, there are two cards, and for the first card, the underperformance amount is 50,000 won (i.e., you have to spend 50,000 won more to meet the performance), and for the second card, the underperformance amount is 140,000 won. In this case, the first card may be selected as the card to be paid first.

According to the above-mentioned preset payment procedure, this device 100 allows the seller 211 to purchase and pay for frozen fish through a fish order request while registering a plurality of cards in advance on the fish sales terminal 210. At this time, the seller 211 can ensure that payment is made in such a way that all of the plurality of cards held by the seller 211 meet the performance standard amount.

In addition, when the fish sales terminal 210 receives input of the number of fish orders and delivery address information from the seller 211, it can upload a fish order request including the input number of fish orders and delivery address information to the device 100.

At this time, for example, when approximate shipping address information directly typed from the seller 211 is entered as shipping address information in a fish order request from the fish selling terminal 210, the delivery unit 40 inputs the above information on a road name address search site. The standardized road name delivery address information corresponding to the typed approximate delivery address information is automatically searched, and the inputted approximate delivery address information is automatically replaced with the searched standardized road name delivery address information to receive the delivery address information of the seller 211. You can.

Here, the typing approximate delivery address information is the address information corresponding to the location of the fish sales store 200 to which the seller 211 belongs (for example, this may be the entire street number address or the entire standard street name address). This may roughly mean information in which only a portion of the information is entered.

Typically, when entering specific delivery address (address) information for delivery of goods online, each of the various items (e.g. city, ward, dong, detailed address, zip code, etc.) separately divided into each column is individually searched and searched. Because it is a structure that allows input by selecting, it takes a long time and is cumbersome for the user to input the delivery address information.

Accordingly, when the seller 211 attempts to input delivery address information to upload a fish order request, the delivery unit 40 allows the seller 211 to directly type approximate delivery address information (i.e., type approximate delivery address information). By simply entering information), it is automatically changed and reflected into standardized road name delivery address information, thereby providing the seller 211 with convenience in entering delivery address information.

In addition, when the delivery unit 40 delivers some frozen fish packed in a packaging container to the fish sales store 200 using a refrigerated truck, for example, the delivery unit 40 performs delivery of some frozen fish only during a preset time. A map displaying the real-time location of the vehicle on a map can be provided to the fish sales terminal 210.

Here, the preset time may mean a time period corresponding to the time from the extraction time when some frozen fish are extracted from the storage unit 30 to the arrival time when the partial frozen fish arrives at the fish sales store 200.

When the delivery unit 40 extracts some frozen fish from the storage unit 30 as a fish order request is detected, if the power of the GPS sensor provided in the freezer truck is turned off at the time of extraction when some frozen fish are extracted, Real-time location information of the refrigerated truck (i.e., real-time GPS information of the refrigerated truck) is forcibly collected by turning on the GPS sensor, and the real-time location information of the collected refrigerated truck is displayed on the map. can be generated and provided to the fish sales terminal 210.

At this time, when the delivery unit 40 detects that the refrigerated truck remains within a certain radius (for example, 100 m) from the location of the fish sales store 200 for a preset time (for example, 3 minutes), the refrigerated truck It is recognized that arrival at the fish sales store 200 has been completed, and the time when the refrigerated truck is detected to remain within a certain radius range for a preset time can be determined as the arrival time. The delivery department 40 provides a real-time location map to the fish sales terminal 210 only until the point of arrival is determined, and the real-time location map is not provided to the fish sales terminal 210 after the time determined to be the arrival point. You can avoid it.

Typically, when a specific product (item) ordered online is delivered, the user can check the delivery location information in real time, but in this case, the real-time delivery location information provided conventionally is mostly loading and unloading information at a logistics center located at a specific point and the logistics center. Since only branch information is provided (for example, 'Icheon MPHub main line loading vehicle, 12:06 on January 30, 2023', etc.), it is only possible to check what time it arrived at a specific logistics center, so the delivered product is currently available. There were limits to checking where something was located in real time.

Accordingly, the delivery unit 40 of the device 100 provides a real-time location display map to the fish sales terminal 210, allowing the seller 211 to determine where the frozen fish he has purchased is currently located. Information can be checked in real time without the need to search for it separately.

Below, based on the details described above, we will briefly look at the operation flow of the present invention.

Figure 6 is an operation flowchart of a fish distribution method according to an embodiment of the present invention.

The fish distribution method shown in FIG. 6 can be performed by the device 100 described above. Therefore, even if the content is omitted below, the content described with respect to the device 100 can be equally applied to the explanation of the fish distribution method.

Referring to FIG. 6, in step S11, the preprocessing unit may perform preprocessing on frozen fish to be distributed.

At this time, in step S11, the preprocessing unit washes the frozen fish to be distributed with lava seawater, removes moisture from the washed frozen fish through the washing unit, and immerses the frozen fish from which moisture has been removed through the moisture removal unit into lava seawater. Afterwards, it can be left at room temperature and a pretreatment process such as coating the surface of the frozen fish treated with lava seawater with brine through the lava seawater treatment unit can be performed.

Next, in step S12, the vacuum packaging management unit can vacuum pack the pre-treated frozen fish and store it in the storage unit.

Next, in step S13, when a fish order request is detected in the fish sales terminal, the delivery unit extracts some frozen fish corresponding to the number of fish ordered in the fish order request from among the frozen fish stored in the storage unit and fishes the fish. It can be delivered to fish sales stores that support sales terminals.

At this time, the fish sales store may include a frozen stand capable of accommodating some of the frozen fish delivered by the delivery department, and the partial frozen fish accommodated in the frozen stand may be sold to consumers who visit the fish sales store.

Additionally, in step S13, the delivery unit packs the partially frozen fish extracted from the storage unit into a packaging container with dry ice, and delivers the partially frozen fish packed in the packaging container to the fish sales store using a refrigerated truck. can do.

In the above description, steps S11 to S13 may be further divided into additional steps or combined into fewer steps, depending on the implementation of the present invention. Additionally, some steps may be omitted or the order between steps may be changed as needed.

The fish distribution method according to an embodiment of the present invention may be implemented in the form of program instructions that can be executed through various computer means and recorded on a computer-readable medium. The computer-readable medium may include program instructions, data files, data structures, etc., singly or in combination. Program instructions recorded on the medium may be those specifically designed and configured for the present invention, or may be known and usable by those skilled in the art of computer software. Examples of computer-readable recording media include magnetic media such as hard disks, floppy disks, and magnetic tapes, optical media such as CD-ROMs and DVDs, and magnetic media such as floptical disks. -Includes optical media (magneto-optical media) and hardware devices specifically configured to store and execute program instructions, such as ROM, RAM, flash memory, etc. Examples of program instructions include machine language code, such as that produced by a compiler, as well as high-level language code that can be executed by a computer using an interpreter, etc. The hardware devices described above may be configured to operate as one or more software modules to perform the operations of the present invention, and vice versa.

Additionally, the fish distribution method described above may also be implemented in the form of a computer program or application executed by a computer stored in a recording medium.

The description of the present invention described above is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing the technical idea or essential features of the present invention. will be. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. For example, each component described as unitary may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form.

The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (4)

A preprocessing unit that performs preprocessing on frozen fish to be distributed;
Vacuum packaging management department, which vacuum-packs pre-processed frozen fish and stores them in the storage department; and
When a fish order request is detected at the fish sales terminal, some frozen fish corresponding to the number of fish ordered in the fish order request are extracted from the frozen fish stored in the storage unit and sent to the fish sales store corresponding to the fish sales terminal. The delivery department that delivers,
Including,
The preprocessor,
A washing unit that washes frozen fish destined for distribution with lava seawater;
A moisture removal unit that removes moisture from the frozen fish washed through the washing unit;
A lava seawater treatment unit that immerses the frozen fish from which moisture has been removed through the moisture removal unit into lava seawater and then leaves it at room temperature;
A brine coating unit that coats brine on the surface of frozen fish treated with lava seawater through the lava seawater treatment unit; and
It includes a ripening unit that ripens frozen fish coated with salt water by the salt water coating unit,
In the aging unit, the frozen fish coated with brine through the salt water coating unit is immersed in a maturation solution and then aged at a temperature of 5 to 10° C. for 10 to 20 hours,
The brine coating unit performs a brine coating process of coating the surface with brine by immersing frozen fish treated with lava seawater in brine with a mass concentration of 20 to 30% for 2 to 4 seconds,
The aging liquid consists of 100 parts by weight of vinegar, 20 to 30 parts by weight of natural sweetener, and 10 to 20 parts by weight of cooking liquor,
The natural sweetener is a fish distribution device, characterized in that it consists of one or more selected from the group consisting of fructooligosaccharide, xylose, crystalline fructose, glucose, stevia, xylitol, erythritol and allulose. According to paragraph 1,
The fish sales store includes a frozen stand capable of accommodating some of the frozen fish delivered by the delivery department,
A fish distribution device in which some of the frozen fish accommodated in the frozen shelf can be sold to consumers who visit the fish sales store. According to paragraph 1,
The delivery unit packs the partially frozen fish extracted from the storage unit with dry ice in a packaging container, and delivers the partially frozen fish packaged in the packaging container to the fish sales store using a refrigerated truck. , fish distribution device. delete

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