KR20010028217A - Sliced raw fish for cold noodle dish and a manufacturing method thereof. - Google Patents

Abstract

PURPOSE: Slices of raw fish in iced vermicelli are provided to keep light taste, improve chewing texture and store for the mass production and distribution by dipping the slices of raw fish in a mixture of glacial acetic acid, salt and water. CONSTITUTION: Fish fillet 10kg removed fish bones and guts is cleaned and fermented at room temperature for 2-10 hours by dipping in a mixture of glacial acetic acid 50-75ml, salt 100-400g and water 15-20L. The fermented fish fillet is seasoned with powdered hot pepper, sesame oil, gingers, garlics, large green onions, aged soy sauce, water, sugar and MSG. Dipping in a mixture hardens the fillet by coagulating protein and acetic acid improves the storage period by lowering the acidity.

Description

Sliced raw fish for cold noodle dish and a manufacturing method

The present invention relates to a method of preparing sashimi for supplementing protein and improving the flavor of food, which is added to cold noodles, which Koreans enjoy eating, and more particularly, improves the taste and storage properties of sashimi added when making cold noodles. It is to provide a method for improving.

Koreans have enjoyed cold noodles as a summer food since ancient times. Among them, cold noodles, a traditional food made by mixing various spices and spices with cold noodles, are supplemented with protein and added sashimi to improve the taste of food. Cooking is also used a lot. However, sashimi has a flaw that is easy to perish, and there is a limit to long-term storage or distribution through mass production.

It has been widely used to make fish Sikhye and add it instead of sashimi as a way to store fish for a relatively long time or to provide a unique flavor through fermentation. Fish Sikhye is made by fermenting at room temperature or low temperature by mixing and mixing fish washed with water, seasoned with salt, and mixed with spices such as red pepper powder, malt, and yeast. However, these ripened foods have a unique flavor during fermentation, and a certain shelf life is secured compared to the relatively low salinity, while the original meat and chewy taste of sashimi are lost, and the flavor may be different from person to person. There may also be problems such as that.

In order to solve the above problems, in the present invention, the sashimi for sashimi and its manufacture can be stored for a time necessary for mass production and distribution without increasing the chewing taste and fermentation while maintaining the light taste unique to sashimi. It is an object to provide a method.

The sashimi and manufacturing method of the present invention remove the bones and guts of the fish and trimmed the finely prepared fish meat 10kg of fish meat mixed with glacial acetic acid 50-75ml, salt 100-400g, water 15-20l After immersion for 2 to 10 hours at room temperature for aging, it is characterized in that it is prepared by mixing spices, including red pepper powder, sesame oil, ginger, garlic, leek, soy sauce, water, sugar, seasonings.

The solubility of the protein that makes up the fish meat is greatly affected by pH. The lowest solubility of protein is near the isoelectric point of the protein. Therefore, when the glacial acetic acid is out of the range of use, the solubility of the protein is increased, and thus the hard meat and storage properties of the present invention cannot be obtained.

In addition, the amount of salt also greatly affects the shelf life and taste of the fish meat. If the amount of salt is small, the water-soluble component is released to the compound solution, which is a storage liquid during the processing, and sufficient storage property is not secured. Even if there are many flavors, the sashimi of the desired quality cannot be obtained.

When explaining the specific content of the present invention through a representative embodiment as follows.

The kind of fish which can be used for the sashimi of this invention is not restrict | limited greatly. In other words, commonly used fish such as sashimi or dongsik, commonly used for eating fish, eggplant, skates and the like can be used.

First, select one of the fish to remove the bones, intestines, shells, etc., then wash and clean. To 10 kg of fine fish meat, 75 ml of glacial acetic acid, 250 g of salt, and 20 l of water are prepared.

The finely chopped fish meat is immersed in the prepared mixture, mixed so that the mixture is evenly soaked, and aged at room temperature for 4 hours.

After removing the mixture from the aged fish meat, after washing 2-3 times with water to remove the water.

Red pepper powder, sesame oil, ginger liver, garlic liver, leek, soy sauce, water, sugar, chemical seasoning, etc. are mixed to make a seasoning sauce.

The sashimi for scooped cold noodle prepared by the above-mentioned method is less than 30 days without vacuum packing because the solubility of protein, which is the main component of fish meat, and moisture are removed to make the meat solid, and the acidity is also prevented to rot during processing in the blended solution You can make sashimi that can be stored without losing its original taste and flavor.

Claims (2)

After removing bones and intestines, trimmed fish meat was added to 10kg of fish meat, and 50 ~ 200ml of glacial acetic acid, 100 ~ 400g of salt, and 15 ~ 20ℓ of water were added. After, pepper sashimi, sesame oil, ginger, garlic, green onions, soy sauce, water, sugar, sashimi for sashimi noodles, characterized in that the mixture is prepared by mixing. After removing bones and internal organs, trimmed fish meat was added to 10 kg of fish meat, and 50 to 200 ml of glacial acetic acid, 100 to 400 g of salt, and 15 to 20 l of water were added. After, pepper sashimi, sesame oil, ginger, garlic, green onions, soy sauce, water, sugar, sashimi for sashimi for manufacturing cold sashimi, characterized in that the mixture is prepared by mixing.