KR20030037180A - Manufacture method of bamboo salted fish packing up bamboo - Google Patents

Abstract

PURPOSE: Provided is a manufacture method of a fish preserved in bamboo salt and packed in a bamboo package, thereby reducing a fishy smell, giving improving flavor, and cooking it easily and hygienically. CONSTITUTION: A manufacturing method of a fish preserved in bamboo salt and packed in a bamboo package comprises the steps of: boiling a bamboo in water to extract it; adding 10-30 wt.% of bamboo salt to the bamboo extract and salting a fish therein; packing the salted fish into a bamboo package; and vacuum-sealing the package.

Description

MANUFACTURE METHOD OF BAMBOO SALTED FISH PACKING UP BAMBOO}

[TECHNICAL FIELD OF THE INVENTION]

The present invention relates to a method of manufacturing bamboo-packed bamboo salt fish, and more particularly, to remove the fishy fishy, increase the flavor, hygienic, easy to cook by dyeing the rice hull salt and sealed in a bamboo barrel The present invention relates to a method for producing packed bamboo salt fish.

[Private Technology]

In Korea, where the three sides are the sea, fish has been used as a representative food for a long time. Accordingly, various cooking methods and storage methods have been developed. Mackerel, in particular, is a representative fish in Korea, rich in protein, iron, calcium, niacin, etc. There are a variety of distribution forms and consumption. However, blue fish such as mackerel and saury are fat and rancid quickly, and contain a large amount of histidine, an amino acid, and their enzymatic decomposition changes into a harmful substance called histamine. Therefore, a salt storage method has been developed that can be stored for a relatively long time while removing fishy fishy smell.

However, the purpura mackerel produced by the conventional salting method does not remove the fishy fishy unique long-term distribution is impossible. Therefore, there is a need for development of an effective storage method of fish that can maintain fish taste and nutrients while at the same time removing fishy uniqueness and extending shelf life.

As a method of storing the fish, the fish is immersed in charcoal wood vinegar of Korean Patent Application No. 2001-8376, taken out, salted and then aged at low temperature, and the fish is treated with an alkaline aqueous solution of Korean Patent Application No. 2000-23221. It is known to prevent browning or blackening of fish consisting of a method of washing or neutralizing it.

An object of the present invention is to provide a fish storage method that can reduce the fishy fishy.

In addition, an object of the present invention is to provide a fish storage method that can improve the taste of fish and add flavor.

In addition, an object of the present invention is to provide a fish packaged in a fish storage container that is easy to move fish, hygienic when moving, clean beauty, easy cooking.

It is another object of the present invention to provide a fish with little fishy smell and improved taste and flavor.

The present invention to achieve the above object

(a) mixing and boiling water and bamboo to prepare a bamboo water extract;

(b) preparing a rice hull salt solution by mixing 10 to 30% by weight of rice hull salt in the bamboo water extract;

(c) soaking fish in the rice hull salt solution; And

(d) placing the salted fish in a bamboo container and sealingly packing

It provides a method of manufacturing bamboo-packed bamboo salt fish to be prepared with.

The present invention also provides bamboo salt fish prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present inventors have developed a method of treating fish using bamboo salt and bamboo which can reduce fishy smell, add flavor, and can cook easily.

The method for preparing bamboo salt fish of the present invention comprises the steps of (a) boiling bamboo into water to prepare a bamboo water extract, and (b) mixing rice hull bamboo salt with 10 to 30% by weight of the bamboo water extract to prepare rice hull salt solution. Step, (c) salting the fish in the rice husk salt solution, and (d) putting the salted fish in a bamboo barrel, and sealing and packaging.

The bamboo water extract is preferably prepared by mixing and boiling 3 to 20% by weight of bamboo in 80 to 97% by weight of water, but the extraction method is not limited. If the bamboo used in the manufacture of the bamboo water extract is less than 3% by weight, the aroma and bamboo active ingredient concentration of the bamboo water extract is small, the fragrance and the active ingredient is not sufficiently transferred to the fish in the subsequent immersion step. If the bamboo exceeds 20% by weight, the bamboo's aroma and taste can be so strong that it can damage the taste and aroma of the original fish.

The most preferred salinity of the rice hull salt solution is 20%. If rice hull salt is less than 10% by weight may not maintain the acidity of the fish for a long time, when exceeding 30% by weight may damage the taste of the fish with excessive salts or problems caused by high salt foods. The chaff bamboo salt is a salt inherent to remove the harmful components or impurities to maintain the freshness of the fish for a long time when salting, increase the taste of the fish does not have the bitter taste of general sun salt, it is beneficial to health by reducing the intake of harmful substances to the human body.

The rice husk bamboo salt is a bamboo salt prepared using chaff more preferably (a) a hole in the bark of the bamboo barrel cut into knots, filling the bamboo barrel with salt, (b) the bamboo barrel filled with the salt Wrapped with 2 to 3 mm of ocher, (c) firing the bamboo barrel covered with ocher in a kiln using chaff, (d) pulverizing the prepared bamboo salt column, and (e) pulverizing bamboo salt The bamboo barrel filled with bamboo salt with ocher, (g) secondary firing of the bamboo barrel of (f) in a kiln using chaff, and (h) the secondary calcined bamboo salt column It is prepared by stacking and melting in (i) separating the liquid porridge salt formed during heat treatment, cooling, and then pulverizing. In addition, the firing furnace is formed with a bamboo barrel layer arranged at intervals of 3 to 6 cm on the chaff layer and the chaff layer of 20 to 50 cm, the chaff layer and the bamboo layer is repeatedly formed on the bamboo barrel layer after the fire on the chaff layer It is preferable that the chaff layer is formed in the shape of a rod on the uppermost layer of the kiln.

In the immersion step, the washed or trimmed fish is immersed in chaff bamboo salt solution for about 20 minutes, and the bamboo flavor and bamboo active ingredient contained in the bamboo water extract are added to the fish.

Sealing the bamboo is preferably sealed in the empty space of the bamboo fish, blocking the adhesion to oxygen. The method of placing in the bamboo is not particularly limited, and the bamboo may be cut in half and then fish or put in a bamboo barrel, sealed with a lid, and then vacuum sealed or sealed with a conventional sealing package.

It is preferable to seal with vinyl laminated nylon and polyethylene. Bamboo barrel facilitates the movement and storage of fish, and serves to block the smell of fish. In addition, if you cook the fish in a bamboo barrel, the white endothelial (bamboo) in the bamboo will dissolve in the fish to enhance nutrition, and the tyrosine ingredients in the bamboo will be soaked in the fish. The killing is said to have particular effects on asthma, cough, and diabetes.

In addition, bamboo salt fish prepared by the method of manufacturing the bamboo salt fish of the present invention has almost no fishy smell, and has a new taste and aroma due to the aroma of bamboo. Bamboo salt fish is seasoned in a bamboo barrel and the active ingredient of bamboo is transferred to fish and can be used as a healthy food. In addition, there is almost no fish smell when cooking, and there is no objection. People who do not like fish can eat without objection. It is better to cook the fish according to your preference, but it is better to bake it in the oven or grill as it is. Hereinafter, examples of the present invention will be described. The following examples are only for illustrating the present invention, and the present invention is not limited to the following examples.

Example 1: Preparation of rice husk salt

Among domestic bamboos that are more than three years old, the inner diameters of 7 to 8 cm were selected, cut at each node, and five holes were drilled at the bottom of the cut bamboo with a 4 mm thick drill. The salt was prepared by grinding the natural salt produced in the clean waters of the west coast. Also, the ocher was dried, filtered through a 2 mm mesh, soaked in water for 24 hours, covered with a cloth, and placed on wet soil for 48 hours. After putting the salt into the bamboo barrel for 24 hours, apply the ocher to the entrance of the bamboo barrel and the whole, and apply the ocher-coated bamboo barrel to the first chaff layer made on the ground with a diameter of 2.5 m and a height of 45 cm. Listed in cm intervals. The first chaff layer was lit with dry pine needles, then the chaff was completely lit, and the second chaff layer, 30 cm thick, was stacked on the bamboo barrel layer. Bamboo barrels were piled on the second chaff layer, the chaff was lit with dry pine needles, and the bamboo barrels were stacked again. Stacked up to the fourth chaff layer by the method described above, and the bamboo barrel was not listed on the fourth chaff layer, it was made in the shape of a 30 cm high rod. The firing proceeded for 168 hours to prepare a bamboo salt column. The bamboo pillars were cooled, pulverized into powder, and then firmly chopped into unopened bamboo barrels. Bamboo barrel filled with bamboo salt powder was calcined for 192 hours in the same manner as above. The bamboo pillars produced by the final firing are stacked at 2/3 height of the furnace without lid, and then the fully dried pine tree is heated with firewood for 40 minutes. Temperature was added. At the same time, the red liquid porridge salt flowing to the outlet on the opposite side of the furnace was received in a stainless container, cooled for 10 hours, and the solidified porridge salt mass was crushed into pieces by a grinder. The pulverized bamboo salt powder was packaged in porcelain jars.

Example 2: Preparation of Bamboo Salt Fish

1.5 kg of bamboo was added to 35 L of water and boiled. The rice husk salt prepared in Example 1 was mixed with 20% of salt in water to which bamboo was removed. Raw mackerel was immersed in chaff salt solution for 20 minutes. The canister was cut in half, and the bamboo salt-treated bamboo mackerel was added thereto and hermetically sealed in vinyl laminated with nylon and polyethylene.

Example 3: Sensory Test

The bamboo salt mackerel prepared in Example 2 was baked in a grill while put in a bamboo barrel, and then sensory tests were performed on 50 adult men and women.

The sensory evaluation was conducted on the taste and flavor preferences of the fish, and based on 10 points. In addition, the normal purpura mackerel was used as a comparison group. In Table 1, the preference for bamboo salt fish was investigated and averaged.

flavor Flavor Total score Comparison 5 4 9 Bamboo salt fish 9 7 16

Bamboo salt fish had better taste and aroma than Zaban mackerel and felt soft and savory. In addition, bamboo salt fish was much less fishy than purple mackerel.

Example 4 Stability Test of Bamboo Salt Fish According to Shelf Life

Bamboo salted mackerel was put in a bamboo barrel and food safety test was conducted according to the shelf life. Zaban mackerel was used as a comparison group.

The degree of rancidity with time was observed by smell and time. As a result, the rate of rancidity was significantly decreased in bamboo salted mackerel compared with zaban mackerel. Bamboo salt mackerel is stable for 5 days when stored at 4 ℃, and can be stored frozen for long-term storage.

Bamboo salt production method of the present invention reduces the fishy smell of fish, improves the flavor by adding the flavor of bamboo to the fish. In addition, bamboo salted fish can be transported and stored in a bamboo container to prevent fish odors, and can be cooked easily.

Claims (6)

(a) mixing and boiling water and bamboo to prepare a bamboo water extract; (b) preparing a rice hull salt solution by mixing 10 to 30% by weight of rice hull salt in the bamboo water extract; (c) soaking fish in the rice hull salt solution; And (d) placing the salted fish in a bamboo container and sealingly packing Method of manufacturing bamboo salt fish to be prepared with. According to claim 1, wherein the rice hull salt (a) wrapped a salt filled bamboo barrel with ocher; (b) firing the bamboo barrel covered with ocher in a kiln using chaff; (c) pulverizing the prepared bamboo salt column; (d) filled with crushed bamboo salt in a bamboo container, and wrapped the bamboo container with ocher; (e) secondarily firing the bamboo barrel in a kiln using chaff; (f) secondary calcined bamboo bases were stacked and melted in the furnace; And (g) Separation of liquid porridge salt formed during heat treatment, cooling and pulverizing The method of manufacturing bamboo salt fish will be prepared. The method of claim 1, wherein the bamboo water extract is prepared by mixing 80 to 97% by weight of water and 3 to 20% by weight of bamboo. The method of claim 1, wherein the sealed packaging is made of vinyl and laminated with nylon and polyetherene. Bamboo salt fish prepared by the method of claim 1. Bamboo salt fish of claim 5 wrapped in bamboo baked in the oven or grill.