KR20010084900A - Method for Brine Salting of Frozen Fishes - Google Patents

Abstract

PURPOSE: Provided are salted frozen fishes which are removed in fishy smell and have improved mouthfeel of protein texture and uniform saltiness. CONSTITUTION: Frozen fishes are stirred in a tank containing purified water of 10-30deg.C or salt water of 0.1-10% and individually detached for disemboweling. Internal organs are removed and each fish is washed with purified water of 10-30deg.C or salt water of 0.1-10%. Salt is dissolved in purified water for being 10-50% of salt water in a salt water tank. The prepared fishes are salted in the salt water tank at 10-30deg.C for 1-24 hours. The water and the salt water are centrifuged and filtered to reuse after eliminating blood and impurities.

Description

Salting method of frozen fish and frozen fish salted by this method {Method for Brine Salting of Frozen Fishes}

The present invention relates to a salted method of the frozen fish and a frozen fish salted by the method. Blue fish such as mackerel and saury caught by ocean fishing have a lot of polyunsaturated fatty acids, such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for human body in addition to fats and proteins as shown in Table 1 below. It is easily deteriorated and cannot be used. In addition, freezing, thawing and salting the protein of the fish is deteriorated chewability and taste is badly bad fishy.

Table 1. Composition of common components of blue fish (unit:%)

Fish species moisture protein Geological carbohydrate Ash defense 68.2 22.5 8.0 0.3 1.0 Mackerel 76.0 18.0 4.0 0.3 1.7 Pacific saury 70.0 20.0 8.4 0.3 1.3 sardine 75.0 17.5 6.0 0.3 1.2 pompano 75.0 20.0 3.5 0.3 1.2

In general, frozen fish is a drying salting method in which salts are sprayed directly onto individual fish after thawing and soaked, also known as salting salt method. It is dissolved in the exuded water to make saturated saline, so the fish surface is surrounded by saturated saline. Therefore, the osmotic pressure difference between the fish and the fish is large, so that the salt penetrates into the food and the water from the food is dehydrated outwardly. Therefore, the osmosis of salt tends to be uneven, so the quality of the product is uneven and strongly dehydrated, so that the appearance and yield of the product are bad.

In addition, excessive use of salt dissolves the protein in the salt that has penetrated into the fish meat by osmotic pressure, creating a sol, which becomes a reticular structure that collapses at high temperatures. It happens to change the flesh of the fish meat taste is deteriorated, polyunsaturated fatty acids good for our body is also altered situation is not used as originally. In addition, because fish guts are mixed with various pathogens and microorganisms, they cause deterioration of fish during salting and distribution, and cause deterioration of commerciality.In addition, salt guts give bitter or hot taste when cooking. Therefore, the internal organs are removed and cooked.

Therefore, the salting method of the fish by the salt particles of the prior art has a taste and quality deterioration due to the denatured polyunsaturated fatty acid and protein due to the excessive use of salt, so there is no suitable cooking method is mainly used only for side dishes.

On the other hand, Table 2 below shows the major fatty acid composition of common meat lipids of blue fish.

Table 2. Composition of Major Fatty Acids in Common Meat Lipid of Blue Fish

Item Mackerel Jeong Eori Ex-ganger Spawn Color Spawn Color Spawn Color Gross mass (g / 100g regular meat) 16.2 26.1 1.7 8.0 2.7 5.8 Saturated fatty acid (S) 26.7 27.2 26.8 33.2 32.4 35.0 monounsaturated fatty acids 40.1 39.4 20.5 28.9 28.7 33.5 Polyunsaturated Fatty Acids (P) 33.2 33.4 51.4 37.9 38.9 31.4 EPA / DHA ratio 0.38 0.56 0.90 1.48 0.36 0.48 P / S ratio 1.24 1.22 1.92 1.14 1.20 0.90 EPA (g / 100g regular meat) DHA (g / 100g normal meat) 1.112.93 2.264.06 0.081.40 1.400.95 0.210.58 0.340.72

There is no prior art directly related to the present invention, but Korean Patent Publication No. 1999-73253 has a "fish salt base and salting method", but this is to be salted by mechanically removing the gills and intestines of fish to dry by salting The technical configuration is different from the present invention.

The present invention is to provide a method of salting the water by removing the intestines of frozen fish to solve such problems, and then adding the Angelica to remove the fishy smell in the salt solution of the appropriate concentration and adding vinegar to improve chewability It is done.

1 is a process chart of salting frozen fish of the present invention.

The present invention is composed of the thawing and individual separation of frozen fish, halving and visceral removal, salting and salt water repellent step and will be described below the present invention.

Defrosting and Separation of Objects

Take out the frozen fish stored in the box and place it in a tank containing 10-30 ° C purified water or 0.1-10% salt solution and stir the frozen fish that are bound to each other so as not to damage the skin of the fish. do. Prepare fish to separate the lower abdomen by moving the fish separated by individual to the workbench. The workbench is composed of shelves to allow water to fall, and the collected water is collected in a separate container for wastewater treatment.

<Happy and Internal Removal Steps>

The fish separated into individuals are circumcised from the top of the fish's abdomen to the bottom with a sharp knife on the workbench, and then the intestines are removed. After the intestines are removed, the blood or residues of the intestines are thoroughly washed with 10 to 30 ° C purified water or 0.1 to 10% saline, and the washing solution and the residues are treated separately.

<Salt and water repellent stage>

Salt solution prepared by dissolving salt in purified water at 10-50% is stored in salt tank and salted fish is salted at 10-30 ℃ for 1-24 hours in salt tank.

As salt penetrates the fish, the concentration of the brine dilutes, so salt or saline is added frequently to match the initial salt concentration. Otherwise, a dilute saline layer will form around the fish, which is likely to rot early in salting.

To remove fishy fishy, add 1 ~ 3% of Angelica powder to 10 ~ 50% salt solution, and add 1 ~ 5% glacial acetic acid to improve chewability. It can be improved.

Take the salted fish out of the salted tank and pile it up in the water repellent and leave it for 1 to 24 hours. When saltwater penetrates fish, water that flows out to the skin of the fish by osmotic pressure is repelled, packed in a box, and then stored or stored in a warehouse.

Treatment of washing solution and salt solution

Mix the water or salt solution used to thaw frozen fish, the water or salt solution used to wash the fish after laundering, and the salt solution used for salting to remove floating blood and impurities, and then centrifuge and filter Reprocess the water or salt solution.

Hereinafter, the present invention will be described by the following examples and test examples. However, these do not limit the technical scope of the present invention.

<Example 1>

Fill the frozen mackerel with thawing tank, fill it with 30 ℃ purified water, thaw it by stirring slowly, separate the mackerel by individual, drain the water from the thawing tank, and transfer the separated mackerel to a shelf-type halbok workbench. Stacked on top of each other to remove water by allowing the water to naturally water repellent for 2 hours at room temperature. The mackerel separated into individual was halved from the top to the bottom of the abdomen of the fish with a sharp knife on the halbok workbench to remove the intestines, and washed with purified water. The salt was dissolved in purified water to prepare a 50% salt solution, put in a salt tank, the salted mackerel was slowly salted at 25 ℃ in the salt tank for 2 hours while stirring slowly. In order to prevent the salt concentration from diluting at the beginning of salting, the salt concentration was kept constant by supplementing the salt while checking the salt concentration.

The salted fish is taken out of the salt tank and piled up on the water repellent side for 2 hours. When brine penetrates into the fish, water is repelled to the epidermis of the fish by osmotic pressure as much as possible to adjust the water content to a few percent to manufacture salted mackerel and then packaged and shipped.

The water used for thawing frozen fish, the washed water used for thawing the thawed fish, and the salt solution used for salting were mixed to remove blood and impurities, followed by centrifugation and filtration to recycle the water or salt solution.

<Example 2>

3% brine was used instead of purified water when thawing the frozen mackerel and after washing, and the same treatment as in Example 1 was performed except that the salt concentration was 30% when salted. Meanwhile, salted mackerel was prepared after salting with 3% glacial acetic acid for 30% salt solution to remove fishy smell of salted mackerel and salting to improve chewability.

<Example 3>

The frozen saury was prepared in the same manner as in Example 1 except that the saury thawed with purified water was removed, the intestines were removed, washed with purified water, and the salt concentration was 30%.

<Example 4>

For frozen sardines, the sardines thawed with 2% salt solution were removed to remove the intestines, washed with 2% salt solution, and salted with 10% salt solution. Salted sardines were prepared.

<Example 5>

For frozen sardines, the sardines thawed with purified water were removed, washed with purified water, and then salted by adding 1% donkey and 3% glacial acetic acid to 30% salt solution. Salted sardines were prepared in the same manner as in Example 1.

<Example 6>

The salted horse mackerel was prepared in the same manner as in Example 1 except that the sardines thawed with purified water were removed from the frozen horse mackerel, and the intestines were removed and washed with purified water, followed by salting with 30% salt solution. It was.

<Test Example 1>

Sensory tests were performed by well-trained panelists in salted mackerel with 10%, 30%, and 50% salt solution, and grilled in an oven for salty mackerel. The results are shown in Table 3 below.

Table 3. Effect of Angelica and Glacial Acetic Acid on Salt Solution

division Angelica added amount (remove fishy) Glacial acetic acid added amount (improved chewability) One% 2% 3% One% 3% 5% 10% salt solution △ △ ◇ △ △ ◇ 30% salt solution △ ◇ ◇ △ ◇ ◇ 50% salt solution ◇ ☆ ☆ ◇ ☆ ☆

(☆: good, ◇: excellent, △: normal)

<Test Example 2>

The saltiness of each part of the mackerel salted with dry liver and salted mackerel salted with 10%, 30%, and 50% salt water was tested by roasting salted mackerel in an oven for the head, gills, trunk and tail. The overall appearance preferences of salted mackerel, as determined by color and cleanliness, are shown in Table 4 below.

Table 4. Salty and Preference by Salting Methods

division Dry liver Water method 10% 30% water method Water method 50% Salty by region Different Salty Salty Salty Appearance preference Defective Good Good Good

As a result, the salted fish prepared by the liver method is more evenly distributed in salty taste and has better appearance preference than the salted fish prepared by the dry liver method.

The salted fish of the present invention is not easily decayed even when distributed at room temperature because salt is evenly distributed in the tissue of the fish as compared to the dry liver method, and when cooked by roasting, boiling, stewed foods etc. It can provide delicious salted fish. In addition, it can remove fishy fishy unique and can provide salt fish with improved chewiness of protein tissue.

Claims (6)

Putting the frozen fish into a thawing tank and thawing with stirring with purified water or salt solution to separate the fish by individual; Moving the separated fish to a well-drained workbench to circumvent the lower abdomen to remove the intestines and wash; Salting method of frozen fish comprising the step of salting the washed fish in a salt solution and stirring 2. The salting method of frozen fish according to claim 1, wherein the water used for washing after thawing and halving the frozen fish is using purified water at 10 to 30 ° C or salt solution at 0.1 to 10%. 2. The salting method of frozen fish according to claim 1, wherein the washed fish is salted at 10 to 50% salt solution at 15 to 30 DEG C for 1 to 24 hours. 2. The salting method of frozen fish according to claim 1, wherein the salt solution is salted by adding 1 ~ 3% of Angelica powder and 1 ~ 5% of glacial acetic acid to improve chewability. Salted fish salted by the method of any one of claims 1 to 5 The salted fish according to claim 5, wherein the salted fish is mackerel, saury, sardine, horse mackerel or yellowtail.