KR20040066568A - Method for manufacturing salted mackerel - Google Patents

Abstract

PURPOSE: A method for manufacturing salted mackerel is provided, thereby manufacturing salted mackerel having clean external appearance, freshness, soft meat texture, not salty taste and good taste, long-term storage, adult disease preventing activity, and diet effect. CONSTITUTION: The method for manufacturing salted mackerel comprises the steps of: removing internal organs from mackerel, incising the mackerel at the center of backbone, and washing it with seawater; dipping the prepared mackerel in seawater for 3 to 4 hours; washing the dipped mackerel with fresh water, dipping the mackerel in chitosan solution for 50 to 70 minutes and removing water from mackerel; spraying roasted salts and chitosan solution on the mackerel; removing water from mackerel, maturing the mackerel, packaging it under vacuum, and storing it at cool temperature, wherein the chitosan solution contains 700 to 800 g of chitosan in 20 liter of water.

Description

Method for manufacturing salted mackerel {Method for manufacturing salted mackerel}

The present invention relates to a method for manufacturing liver mackerel, and more particularly, to a method for manufacturing liver mackerel, which is made of roasted salt and chitosan solution made by baking seawater and sun salt collected in clean waters and improves its commerciality and enhances nutritional ingredients. .

In general, mackerel is rich in iron, calcium, and niacin in addition to fats and proteins, and also contains a large amount of polyunsaturated fatty acids such as DHA (docosahexanoic + acid) and EPA (eicosa pentaenoic acid) which have a good effect on the human body. In addition, the price is low and it has been spotlighted as a common fish. However, blue-green fish such as mackerel have a lot of fat and become rancid quickly, and contain a large amount of histidine, which is a kind of amino acid, and their enzymatic decomposition changes into a harmful substance called histamine, thereby rapidly decreasing the freshness. Therefore, a storage method by salting that can be stored for a relatively long time has been developed.

One of the salts produced by these salts is Zaban mackerel, which is being consumed due to the reports that it produces mutagenic substances during storage and is too salty to increase the risk of stomach cancer. .

Recently, liver mackerel manufactured by a method of salting mackerel instead of the above-mentioned mackerel and then aging at low temperature has been manufactured. That is, the conventional liver mackerel was prepared by grooming the mackerel, washing it cleanly with fresh water, immersing it in fresh water for 3 to 4 [hours], then draining water, applying salt to the mackerel after draining the salt, and aging it at low temperature. Conventional liver mackerel manufactured in this way does not remove unnecessary residues (blood, blood, etc.) during the washing process, and the saltiness of the fish meat is high so that the salty taste is severe and the taste of fish mackerel cannot be felt enough. As a result, salting with sun salt has the problem of bitterness and taste.

In addition, liver mackerel is generally a living thing because it contains a lot of water, there is a problem that the blood after the packaging is decayed fast decay freshness.

Therefore, there is a need to develop an effective salting method of mackerel that can extend the shelf life without salty or bitter taste while maintaining the original taste by salting the mackerel meat with low salt.

Therefore, the present invention is to salt the mackerel using sea water so that the mackerel is salted with low salinity and does not smell fishy, bitter taste to improve the taste of fish meat, by applying chitosan solution to the salted mackerel to prevent corruption of fish meat It is an object of the present invention to provide a method for manufacturing liver mackerel, which extends the period and softens the meat, thereby improving the merchandise, and reinforcing the chitosan component effective for the human body.

In order to achieve the above object, the method for preparing liver mackerel according to the present invention comprises a first step of dividing the guts of mackerel, extracting the intestines, cutting the center of the spine, and then washing the groomed mackerel with seawater, and washing with the seawater. The second step of immersing the mackerel in sea water for 3 to 4 [hours] and salting it first, the first salted mackerel was washed with fresh water and then immersed in chitosan solution for 50 to 70 [min] A third step of draining, a fourth step of sprinkling a second amount of the salt and chitosan solution by spraying a predetermined amount of grilled salt and chitosan solution on the surface and incision surface of the drained mackerel, and then draining and ripening the second salted mackerel It characterized by comprising a fifth step of vacuum-packed and refrigerated.

The chitosan solution is preferably prepared by dissolving the chitosan powder 700 to 800 [g] per 20 liters of water.

Hereinafter, the manufacturing method of liver mackerel according to the present invention will be described in more detail for each step.

<1st process>

The mackerel's belly is split and the intestines are removed. The guts are cut in the center of the spine, and the manicured mackerel is put in a seawater tank containing seawater and washed. The spine of the mackerel can be removed as needed. Here, the mackerel is good in appearance and using fresh autumn mackerel, and the seawater is preferably used seawater collected from the clean sea. In this way, washing the groomed mackerel in seawater can remove blood and unwanted residue on the spine of the mackerel much more clearly than when using conventional freshwater, and also maintain the freshness of the mackerel than when using fresh water. It becomes possible. In addition, in the process of grooming a large amount of mackerel, while the groomed mackerel is put in the seawater while grooming other mackerel can be removed from the blood of the mackerel.

<Second process>

In the first step, the mackerel, which has been thoroughly washed in seawater, is placed in a seawater tank containing clear seawater and left to soak in seawater for 3 to 4 hours at room temperature and salted first. At this time, the mackerel is cut in the center of the spine and the meat quality of the mackerel is made of uniform salting. In addition, the primary salting time of the mackerel can be varied depending on the temperature of the working room. Like this, when salted mackerel is salted with sea water, it is possible to salt the mackerel at low salinity (0.8 degree to 1 degree) than when salted with conventional sun salt, so that the unique taste of mackerel can be used. You can get rid of it, and it won't taste bitter and bitter.

<Third process>

The first salted mackerel from the second process was removed from the seawater and washed thoroughly with fresh water, and then placed in a container containing the chitosan solution made by dissolving 700 to 800 [g] of chitosan powder per 20 liters of water and submerged in the chitosan solution. It is left for 50 to 70 [minutes] at, and then drained. In this way, if the primary salted mackerel is put in chitosan solution for about 1 hour, the mackerel's meat is softened by the action of chitosan, and the freshness of the mackerel is maintained, and chitosan, which has various good effects on the human body, It is added to improve the quality of the mackerel fish meat. More specifically, the natural preservative action of the chitosan component is the adhesion phenomenon of the mackerel incision surface that is commonly found in salted mackerel (the mackerel's incision surface due to the sticky mucus naturally secreted from the mackerel's fish meat). This sticking phenomenon is prevented in advance so that the secondary salting and ripening of the mackerel, which will be described later, is performed properly, and the appearance damage (forcible removal of both sides of the mackerel fish is likely to be torn and damaged). Be sure to In addition, over-the intake chlorine in the body of the chitosan component ^- in combination with (Cl, components known to be the main cause of the increase in blood pressure in salt component) and discharged outside the holding by pressure control of lowering the blood pressure effect is to be noted the intake of salt Various adult diseases patients (hypertension patients, diabetes patients, etc.) can also be taken without worry about the liver mackerel according to the present invention. In addition, anti-cancer activity, antibacterial and immune strengthening action, liver function strengthening effect, cholesterol suppression effect, intestinal effective bacterium increase and harmful bacterium suppression effect, heavy metal and harmful ingredient adsorption excretion effect, blood sugar suppression effect, and cell activation action of chitosan ingredient By influencing the human body of the consumer of the liver mackerel according to the invention to enable the prevention and diet of various adult diseases. On the other hand, when the amount of chitosan powder is used more than the proper amount when the chitosan solution is used, the meat quality of the mackerel becomes too soft, so it is easily broken when cooked later, and the salinity of the mackerel meat is not good. Less use is not good because the effect of the use of the chitosan solution described above cannot be sufficiently obtained.

<4th process>

The surface and incision surface of the dehydrated mackerel in the third step are sprinkled with 2 to 5 [g] of roasted salt and a sufficient amount of chitosan solution. The grilled salt refers to removing the water and the foreign material by baking high-quality sun salt in high heat, and is used in small amounts to adjust the salinity of the mackerel fish meat to further enhance the taste of the first salted mackerel. The same chitosan solution as that used in the third step is used. In addition, the use of grilled salt instead of ordinary sun salt in the secondary salt of mackerel can further improve the taste of mackerel. In addition, when the chitosan solution is sprayed on the surface and incision surface of the mackerel, a thin chitosan oil film is formed on the surface and the incision surface of the mackerel, resulting in shine, and the oxidation and the oxidation of the mackerel, which will be explained later due to the natural preservative action of chitosan. Corruption is suppressed and freshness is maintained.

<5th process>

In the 4th process, the second salted mackerel was selected according to the standard, and then two gills were interlaced to make one hand. Dehydrate the water generated.

<6th process>

The mackerel dehydrated in the fifth process is put in a sterilized box and aged in a aging chamber at a temperature of 10-25 [deg.] C. for 6-7 [h], then vacuum-packed and stored in a storage room at a temperature of 1-5 [deg.] C. for at least 6 hours. Low temperature ripening and storage.

The liver mackerel finished through the above process is not salty, does not have fishy taste, bitter taste or stiff taste, and contains sufficient chitosan ingredient beneficial to the human body, the meat is soft, and can be stored for a long time.

<Example>

The mackerel is halved, the intestines are removed, the incision is made around the spine and placed in a seawater bath containing seawater to clean it.The mackerel is washed again in a seawater bath containing fresh seawater and immersed in seawater for 3 hours at room temperature. First, the salted mackerel is taken out of the seawater bath and washed thoroughly with fresh water, and then placed in a container containing chitosan solution made by dissolving 700 g of chitosan powder per 20 liters of water, and then immersed in chitosan solution and left for 1 hour. Drain for 20 minutes, sprinkle 2 g of 5 g of grilled salt and chitosan solution on the surface and incision surface of the drained mackerel, select the second salted mackerel by size, and then sew two gills together Make one hand, drain it for 40 minutes on the back of the tray, and put the drained mackerel in a sterilized box at 20 ℃. Was aged for 7 hours at sukseongsil then was aged for 6 hours at a low temperature of the storage chamber 5 ℃ temperature and vacuum packing gangodeungeo was prepared according to an embodiment of the invention.

Comparative Example

The mackerel is halved, the intestines are removed, the incision is made around the spine and washed in fresh water.The mackerel is washed again in a container containing clear fresh water, immersed in fresh water and left at room temperature for 3 hours. Spread it for 20 minutes, drain it, and sprinkle with 20g of sea salt on the surface and incision surface of the drained mackerel evenly. After draining the water for 40 minutes in support of the back and the like, the dried mackerel was matured for 7 hours at room temperature to prepare liver mackerel according to the comparative example.

Sensory tests were performed on 100 subjects irrelevant to the present invention for the liver mackerel prepared according to the above example and the liver mackerel prepared according to the comparative example, and the results are shown in Table 1 below. Here, the five-point scale survey method was used as a sensory test, and "freshness" was examined with raw uncooked mackerel, and "taste of fish meat after cooking" and "softness of fish meat after cooking" were placed in an oven. Grilled mackerel was investigated.

1: very bad 2: bad 3: moderate 4: good 5: very good

division Freshness Taste of fish meat after cooking Softness of fish meat after cooking Overall preference Example 4.7 4.5 4.8 4.7 Comparative example 3.0 3.5 3.7 3.4

In the results of Table 1, the liver mackerel according to the present invention can be easily seen that the freshness is superior to the conventional liver mackerel, the taste of fish meat is smooth, and the palatability for the general consumer is also very high.

In the present invention, the mackerel is limited, but the manufacturing method according to the present invention is applicable to other fish (defense, saury, sardine, horse mackerel, early trout, trout, trout, mackerel, etc.) to those skilled in the art to which the present invention belongs. Will be self explanatory.

As described above, the present invention cleans the mackerel which is cut in the belly and centered on the spine using seawater instead of fresh water, thereby removing unnecessary residues (blood, blood, etc.) attached to the incision site and spine of the mackerel and maintaining the freshness of the mackerel. Since the appearance is clean and fresh, there is an effect that can produce a liver mackerel with improved marketability.

In addition, the present invention instead of salting the mackerel with only natural salt, salted mackerel using sea water and then roasted at high heat using a small amount of sun salt (baked salt) minus the brine so that the saltiness of the mackerel fish meat can not be salted properly The bitter taste does not occur and the fish meat is salted at low salinity (1 degree to 1.2 degree), so it is not salty and tastes good.

In addition, the present invention by sedimenting the first salted mackerel in chitosan solution using seawater, and by applying the chitosan solution to the skin and fish meat of the second salted mackerel using grilled salt to maintain the freshness of the mackerel during the manufacturing process Since chitosan is added to fish meat, which softens the meat and has various beneficial effects on the human body, it is fresh and tender, which improves marketability, enables long-term storage, prevents adult diseases, and improves the health of consumers. There is an effect that can produce a liver mackerel that can contribute to.

Claims (2)

The first step of dividing the mackerel's belly, extracting the intestines, making an incision around the spine, and washing the groomed mackerel with sea water, A second step of first immersing the mackerel washed with sea water in sea water for 3-4 [hours] and salting it first; A third step of washing the first salted mackerel with fresh water and immersing it in a chitosan solution for 50 to 70 [min], then draining water; A fourth step of sprinkling a second amount by sprinkling a predetermined amount of roasted salt and the chitosan solution on the surface and incision surface of the drained mackerel; Method of producing a liver mackerel, characterized in that it comprises a fifth step of removing the water of the second salted mackerel, aging, and then vacuum-packed and refrigerated. The method of claim 1, The chitosan solution is prepared by dissolving chitosan powder 700 to 800 [g] per 20 liters of water.