KR20030038180A - Raw fish processing method - Google Patents

Abstract

PURPOSE: Provided is a method for processing a ready-to-eat fish which is needless to bake or boil a fish separately by processing a fish and vacuum wrapping and the fish is able to be eaten instantly. CONSTITUTION: The method for processing a ready-to-eat fish comprises process of ripping up the abdomen of a fish and washing with clean water; treating with the brine solution at 7 deg.C for 15 minutes; carrying out a hot wind drying at 45 deg.C for 1-2 hours and a cool wind drying in sealing condition in turn; mixing flavorings and immersing in water for 10-15 minutes; baking for 2-5 minutes; cool wind drying for 1 hour to 1 hour 30 minutes; sterilizing 2 times at 120-125 deg.C for 20 minutes after vacuum wrapping; and cooling for 10-20 minutes.

Description

How to process raw fish {omitted}

The present invention relates to a processing method of a fish to be eaten immediately so that it can be eaten immediately on the fly without processing or vacuuming the fish separately processed fish.

Conventionally, fish are mostly purchased in a live or frozen state, and the process of cutting internal organs and scale fins, etc., at home and then eating again after a process of marching again several times.

When the fish are not used for cooking in live or frozen fish, they are stored in the freezer or cold room, but if they are stored for a long time, they are deteriorated and the original taste of the fish changes, making it difficult to store them. If you do not like the hair is thrown away by food waste odor caused by moisture and there were a lot of unsanitary problems.

In consideration of this point, the present invention allows the fish to be eaten immediately when it is processed and described in detail.

1st process (recovery process)

Move the fish to the locomotion room, swell the stomach to separate the intestines, cut off both the head and fin tail, and wash it with clean water first.

Second Process (Brine Treatment Process)

Dissolve the brine and soak for 15 minutes at the temperature of the brine solution 7 ℃ and then to move out to the next process.

This process is a process for flavoring fish.

Third process (drying process)

The fish collected in the second process is moved to a drying room and dried by hot air drying and cold air drying. Hot air drying is dried for 1 hour to 2 hours at a drying room temperature of 45 ° C. Cold air drying seals the drying room to introduce external air. 1 hour to 2 hours in the state of blocking the suction of the moisture in the drying room to discharge to the outside to evaporate the water in the fish flesh 70%.

Drying the hot air as described above is used when the weather is warm and the humidity is low on the day of the change in temperature, cold air drying is dried in parallel by the method of drying the day with high humidity.

4th process (seasoning mixed immersion process)

The dried fish is sliced into pieces according to size and capacity.

Then, 10g to 30g of garlic, 30g to 50g of ginger, 1kg to 1.5kg of unflavored rice, 500g of lemon, 200g to 300g of water, and 40g to 60g of vinegar, soaked fish meat in water for 10 to 15 minutes. Let's do it.

5th process (cooking process)

The fish which passed through the 4th process is put into the grill machine which dissipates heat of about 100 to 150 degreeC from upper and lower, and changes for 2 to 5 minutes.

6th process (drying process)

Put the fish in the cold air drying room and blow it for 1 hour to 1 hour and 30 minutes to dry it.

7th process (post-packing sterilization process)

The fish is vacuum packed and then transferred to the first sterilization chamber for 20 minutes between 120 ° C and 125 ° C for the first sterilization process, and then to the second sterilization chamber for 20 minutes for 2 minutes between 120 ° C and 125 ° C.

8th process (cooling process)

The packaged fish, which has undergone the seventh process, is transferred to a cooling chamber and cooled with cooling water for 10 to 20 minutes.

After all the cooling process is completed as described above it is possible to ship in each packaging box.

The present invention as described above can be easily eaten without special cooking by seasoning the fish properly, and can be safely eaten without deterioration even if stored for a long time when stored at room temperature around 10 ℃ in the state without direct sunlight to the processed food. It is.

Claims (1)

The fish's belly is swelled to separate the intestines, and both the head and the tail of the fins are cut off, washed first with clean water, dissolved in brine, soaked for 15 minutes at the temperature of the brine, and then taken out and moved to the drying room. Hot air drying and cold air drying are performed in parallel, and hot air drying is dried for 1 hour to 2 hours at a drying room temperature of 45 ° C. Cold air drying keeps the moisture in the drying room for 1 to 2 hours in a condition that seals the drying room and blocks the inflow of outside air Suck it up and drain it to the outside to evaporate and dry 70% of the moisture in the fish flesh, and sort out the dried fish according to its size and capacity.After that, 10g to 30g of garlic and 30g to 50g of ginger in 10kg of soy sauce , 1kg to 1.5kg of flavor, 500g lemon, 200-300g water, 40g-60g vinegar, put fish flesh in water and soak for 10-15 minutes Put the lean fish in a grill machine that emits heat from 100 ℃ to 150 ℃ in the upper and lower sides, change it for 2 minutes to 5 minutes, and put the fish in the cold air drying room and blow it for 1 hour to 1 hour 30 minutes. After the fish is vacuum packed, it is transferred to the first sterilization chamber, and then sterilized for 20 minutes at 120 ° C to 125 ° C, and then to the second sterilization chamber for 20 minutes to be sterilized for 20 minutes at 120 ° C to 125 ° C. A method of processing freshly eaten fish by moving packed fish to a cooling chamber and cooling it for 10 to 20 minutes with cooling water.