KR20030018479A - Method for manufacturing liquid salted seafood using freshwater shrimps - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing liquid type of salted freshwater shrimps, thereby producing clear liquid type of salted freshwater shrimps without depositions even while storing and distributing it. CONSTITUTION: The method for manufacturing liquid type of salted freshwater shrimps comprises the steps of: washing then dewatering freshwater shrimps; adding 20-30 parts by weight of salt to 70-80 parts by weight of the freshwater shrimps; adding saline water and salt to the mixture then storing it in a container at 15-19deg.C under humidity of 85% to fermentate it; crushing the salted freshwater shrimps; adding freshwater and/or salt to control turbidity and salinity thereof; and performing multi-steps of deposition process then taking the liquid from the upper part.

Description

Method for manufacturing liquid salted seafood using freshwater shrimps}

The present invention relates to a method for producing a toha marinated fish sauce, and more particularly, to a process for preparing a toha marinated fish sauce, in which the liquid state of the fish saucer is clear and red, not only having a strong aroma, but also no precipitate is generated during the storage and distribution process.

In general, salted fish is obtained by decomposing proteins and other organic components into low unit substances by self-digesting enzymes possessed by fish and shellfish. These salted fishes have a bitter taste of leucine and isoleucine ( Amino acids such as Isoleucine, Methionin, Arginine, Varine, etc. Contains fatty acids, inorganic salts and aromatic compounds. The taste of salted fish is of course dependent on the above ingredients, and the ingredient ratio produced during fermentation of fermented fish depends on fermentation conditions.

In the conventional method of manufacturing salted fish, it is ripened by fermentation and fermentation in late spring or summer when the temperature is high, and the activity of various germs is vigorous, and decaying substances are generated. There was a tendency to cause deterioration of the quality of salted fish. In addition, fermentation ripening by adding beet juice or sugar has the effect of shortening the fermentation ripening period, but tended to be overcooked, and because it does not go through the normal fermentation process by its own enzyme, it was not possible to properly obtain salted salt.

On the other hand, Toha chop is the world's only traditional non-pollution traditional fermented health food in Chonnam, South Korea, and has been manufactured by naturally aging at about 4 ° C. by adding about 20% of salt under live raw soil.

However, in the conventional toh-hat, solids of toha remain as it is, and thus, in cooking or preparing other foods, in some cases, it may be an obstacle.

The present invention has been made in view of the above matters, and the liquid state of the fish saucer is clear and red, and has a distinctive scent, and provides a method for preparing a toha saucepan, which does not generate a precipitate during storage and distribution. There is this.

In order to achieve the above object, the method of preparing a toha liquid chopsticks according to the present invention,

(a) washing the live toha (salty) thoroughly and removing the water, and then mixing by adding 20 to 30% by weight of salt to 70 to 80% by weight of the bottom;

(b) add salt water and salt to prevent the salt-mixed soil from coming into contact with air; and put it in a suitable container and ferment it first in a crypt or underground storage room with a temperature of 15 ℃ ~ 19 ℃ and a humidity of 85%. step;

(c) pulverizing and adding the raw tofu raw material to maintain the fragrance and color unique to the first ripening stock solution;

(d) after performing step (c), adding natural water and / or salt to the raw material to adjust the turbidity and salinity of the raw material; And

(e) after performing step (d), after the multi-step settling process, and finally collecting the liquid sachets of the liquid state present in the upper portion of the settling tank characterized in that it comprises the step of packaging as a unit product.

Hereinafter, embodiments of the present invention will be described in detail.

(Example)

According to the manufacturing method of the toha liquid chops according to the present invention, the living toha (salby) is first washed clean and water is removed. Thereafter, 20 to 30% by weight of salt is added to 70 to 80% by weight of the bottom and mix. At this time, in mixing the bottom and the salt, preferably 75% by weight of the vomiting, salt is mixed in a mixing ratio of 25% by weight. In addition, it is preferable to use the salt which removed moisture sufficiently as the added salt.

When the mixing is completed by adding salt to the soil, add the brine and salt to prevent the salt-mixed soil from coming into contact with the air. At this time, the additional salt is loosely wrapped in a dense net such that salt particles cannot escape, and completely covers the upper layer of the raw material. This is to prevent rancidity of the soil and ultimately to prevent the salt from mixing with the raw material of the soil by the net, to prevent the quality of the soil from being lowered, and to prevent the waste of time and manpower to remove salt particles during the next manufacturing process. .

When the process of adding brine and salt salt is completed, put it in a suitable container and ripen it first in a crypt or underground storage where the temperature is about 15 ℃ ~ 19 ℃ and the humidity is about 85%. At this time, the ripening period is aged for at least 3 months, which is the minimum fermentation period for fermentation, or if the conditions are not suitable, after 1 month at room temperature or below 7 ° C, or after 20 days at 8 ° C to 20 ° C. It is fermented in refrigeration (below 3 ℃) fermentation.

When the primary aging is completed in this way, the raw material of the effluent is pulverized and added to the primary aged liquid to maintain the unique flavor and color of the effusion. In addition, natural water and / or salt is added to the raw material in order to adjust the turbidity and salinity of the raw material. Here, the purpose of maintaining the aroma and color peculiar to Toha is because the price of the Toha agar is determined by the peculiar aroma and color.

When the pulverized addition of the effluent raw material and the addition of natural water and / or salt are completed, a multi-step sedimentation process is carried out, and finally the liquid effluent chopped in the upper part of the sedimentation tank is collected and packaged as a unit product.

It is expected that the Toha fish sauce produced by the manufacturing method will increase demand due to the improvement of consumer's income level, the craving for new foods, and the taste of chitosan oligosaccharide that Toha has. In particular, Toha possesses chitosan, which, unlike other chitosans, can be absorbed by the human body during the natural ripening process, and is therefore expected to play a role as a health food. Will be done.

According to the manufacturing method of the toha liquid chops according to the present invention as described above, since only the fish sauce that is present in the upper part is finally collected through a multi-step settling process, the liquid state of the fish sauce is clear, and precipitates are not generated during storage and distribution. There are advantages.

As a result, today's consumer's income levels, the craving for new foods, and the taste of chitosan oligosaccharides from Toha will give them a competitive edge in the fish market. In particular, Toha possesses chitosan, which, unlike other chitosans, can be absorbed by the human body during the natural ripening process, and therefore, is expected to play a role as a health food. Will be done.

Claims (3)

(a) washing the live toha (salty) thoroughly and removing the water, and then mixing by adding 20 to 30% by weight of salt to 70 to 80% by weight of the bottom; (b) add salt water and salt to prevent the salt-mixed soil from coming into contact with air, and put it in a suitable container and ferment it first in a crypt or underground storage at a temperature of 15 ℃ ~ 19 ℃ and a humidity of 85% step; (c) pulverizing and adding the raw tofu raw material to maintain the fragrance and color unique to the first ripening stock solution; (d) after performing step (c), adding natural water and / or salt to the raw material to adjust the turbidity and salinity of the raw material; And (e) after performing step (d), after the multi-step sedimentation process, and finally collecting and discharging the liquid sachets of the liquid state present in the upper part of the sedimentation tank, the toha liquid sachets comprising the step of packaging as a unit product Manufacturing method. The method of claim 1, In mixing the salt and salt in the step (a), 75% by weight, salt is a 25% by weight of the mixing ratio of the method of producing a toha liquid chop. The method of claim 1, In the addition of the salt in step (b), the salt is added to cover the top layer of the raw material completely wrapped in a dense net so that the salt particles can not escape.