KR20040069668A - Mesh dipper method of fish and pouch that use smoking - Google Patents

Abstract

PURPOSE: A method of cooking a processed fish product by salting fish fresh in mixed liquid of salt brine and a flavor enhancer and then smoking is provided. It permits a consumer to convenient cook and eat the fish product without the necessity of ventilation during cooking. CONSTITUTION: After removal of heads and bones from a fish, fish fresh is salted in salt brine with a salinity of 3 to 20% for 5 to 72hr, washed with fresh water and then dried with hot air for 5 to 30min at 50 to 70deg.C in a smoker. Thereafter, the dried fish is smoked for 5 to 30min at 50 to 70deg.C, cooked for 30 to 120 at 70 to 90deg.C and then cooled for 30 to 60min at 15deg.C or less. The cooled fish is vacuum-packed and sterilized for 5 to 15min at 80 to 100deg.C. An additive for enhancing a flavor of fishes such as green pepper extract, wine, ginger juice or pineapple juice is added to the saline water.

Description

Mesh dipper method of fish and pouch that use smoking

The present invention relates to a method for cooking a fully processed fish using smoked fish which can be easily eaten by heating in a microwave or simmering water after the purchase by the consumer after cooling the fish previously smoked and vacuum-packed. It is about.

In general, when grilling and frying fish at home, they are cooked on a grill and a frying pan. When cooking, fish are often reluctant to fish due to the fishy and smoke-specific fish. There was a disadvantage that many of the nutrients that fish have been destroyed. Although fish have been recognized as healthier than meat, fish have often been reluctant to fish because of its fishy smell. And in order to increase the shelf life of the fish is frozen distribution, which has a problem that the flavor of the fish falls.

In addition, excessive heat when cooking fish generates carbides on the surface of the fish. This carbide produces various carcinogens such as benzo (a) pyrene, which is highly carcinogenic. In particular, charcoal formed in blacked fish or meat contains mutant harmful substances 110-300 times stronger than benzo (a) pyrene, which is made by burning the amino acids that make up protein, which can be fatal to the health of those who consume it. There was a downside.

Therefore, the present invention has been devised to solve the disadvantages that the fish dish is reluctant due to the occurrence of fish odor, the generation of harmful substances during cooking, and the hassle of cooking, and the taste is degraded due to the deterioration in the distribution process. .

An object of the present invention is to go through the cooking process fully cooked with fume and vacuum-packed it for distribution on the market, so that consumers can easily buy it at a food store or the like and eat it simply by eating it in a simple way.

Another object of the present invention is to significantly reduce the fishy smell of fish by smoked aroma.

Another object of the present invention is to sterilize in the process of complete processing of fish, vacuum packaging and vacuum packaging secondary sterilization to significantly increase the refrigeration shelf life by preservation.

1 is a view showing a fish pouch state of the present invention.

*** Explanation of symbols for the main parts of the drawing ***

10-Wrapping Paper 12-Cutout

20-metal wire

The present invention for achieving the above object,

The present invention is to remove the fish head and bone, salt and seasoning of 3% -20% of salt and other spices and seasonings added by salting for 5 hours to 72 hours, washed with water and put into a smoker in 5 minutes to 20 minutes 50 ~ 60 ℃ Hot air dried, steamed for 5 to 15 minutes, cooked for 40 to 80 minutes at a temperature of 70-90 ° C, cooled, and vacuum-packed. will be.

Hereinafter, embodiments of the present invention will be described.

(Fillet and salted)

The present invention removes fish heads and bones and adds such as green pepper extract, wine, ginger juice, kiwi or pineapple juice, which can increase the flavor of other fish in saline of 3% -20% salt, 5 to 72 hours Salt. At this time, the additive may use a variety of materials.

The salt is salted in the salt solution of 3% -20% for 5 hours to 72 hours because all parts of the fish are evenly soaked in the salty or unsalted range depending on the type (flesh and size) of the fish.

(Dry and smoke after washing)

After washing the simple van fish, put it in a smoker and dry it with hot air at 50 to 70 ° C. for 5 minutes to 30 minutes, and the drying is a process for smoking.

If there is too much water on the surface of the fish, it is difficult to adsorb the smoked fragrance, and if the drying is insufficient, it is difficult to smoke the fish evenly, and if the drying is too much, the fat of the fish disappears and the meat is not soft. And size) to vary the drying time.

In order for the smoke to be adsorbed properly on the dried fish, smoke it at 50 to 70 ℃ for 5 to 30 minutes depending on the type and size of the fish. This process significantly reduces the fishy smell of fish.

(Cooking and cooling)

Cook the finished fish for 30-120 minutes at a temperature of 70-90 ° C. If the temperature is too high, the fish is not cooked uniformly, so the cooking temperature and time are determined according to the type (meat and size) of the fish. Cooking at a relatively low temperature eliminates the risk of carcinogens because carbonaceous materials are not generated.

In order to vacuum cook the cooked fish, it is cooled in a refrigerator at 5 ° C. under 15 ° C. for 30-60 minutes.

(Vacuum packaging and secondary sterilization)

After vacuum-packing the cooked and cooled fish, secondary sterilization is performed for 5 to 15 minutes in 80-100 ℃ water to sterilize the contaminated bacteria during the packaging process.

By the secondary sterilization process when the refrigeration can be stored for about 30 days, the shelf life is greatly increased.

Meanwhile, as shown in FIG. 1, the vacuum packaging paper has a cutting means. This cutting means is to allow the consumer to peel off the packaging vinyl 10 more conveniently after warming the fish for eating, the configuration is a metal wire (20) of high thermal conductivity efficiency in the vacuum packaging vinyl (10) ).

When the metal wire 20 is heated to heat the fish, the metal wire 20 is heated to the heat to excite or partially dissolve the packed vinyl 10.

And the cutting groove 12 is formed on one side of the edge of the packaging vinyl 10 to be easily torn to the position of the metal wire 20.

In the method of use, when the fish pouch is heated, the metal wire 20 is heated, and the upper and lower packaging vinyl 10 which is in close contact with the heat is partially lifted. At this time, after tearing the packaging vinyl 10 to the position where the metal wire 20 is located by using the cutout groove 12, the packaging vinyl 10 which is lifted up and down by the heat of the metal wire 20 is vertically packed with vinyl ( 10) can be separated.

As described above, the present invention has been very cumbersome since the cooking of fish was very cumbersome because the fish was reluctant to be cooked at home or the fish had to be ventilated for a long time in order to eliminate the smell of grilling fish. Since it is manufactured in the form of a trot and sold on the market, consumers can easily purchase it at food stores and the like, and can easily eat without regard to the place while feeling the unique taste of fish.

In addition, consumers who have been reluctant to eat fish because of the fishy smell can enjoy fish dishes casually.

In particular, the present invention is safe for consumers because they are cooked for a long time at low temperatures compared to conventional grilled or fried foods of the fish, so that no carcinogenic substances such as benzo (a) pyrene, which is strongly carcinogenic, generated in blackened food by heating, are not generated at all. There is an advantage to eating.

Claims (4)

After the fish is removed from the head and bones, salting 3% -20% salt and adding other ingredients to enhance the flavor of the fish, salting for 5 to 72 hours, Washing the simple van fish after the salting process and putting it in a smoker to dry the hot air at 50 to 70 ° C. for 5 to 30 minutes; In order to adsorb the smoked flavor to the dried fish is properly adsorbed at 50 ~ 70 ℃ for 5 to 30 minutes depending on the type and size of the fish, Cooking the finished fish for 30-120 minutes at a temperature of 70-90 ° C; Cooling the cooked fish in a refrigerator at 5 ℃ for 30-60 minutes in order to vacuum-pack the cooked fish; A method of cooking a fully-processed fish using smoked smoke consisting of a process of secondary sterilization in water of 80-100 ° C. for 5 to 15 minutes to sterilize contaminated bacteria during packaging after vacuum-packing the fish after cooling. The method of claim 1, The additive is green pepper extract, wine, ginger juice, kiwi or pineapple juice, characterized in that the method of cooking fish using smoked. After removing fish head and bone, salt it with salt of 3% -20% of salt and add other fish to enhance flavor. After washing the simple van fish after the salting process, put it in a smoker and dry with hot air at 50 to 70 ℃ for 5 minutes to 30 minutes, In order to ensure that the smoked flavor is properly adsorbed on the dried fish, smoked at 50-70 ℃ for 5 to 30 minutes, depending on the type and size of the fish. Cook the finished fish for 30-120 minutes at a temperature of 70-90 ℃, Vacuum package the cooked fish in a refrigerator at 5 ℃ for 30-60 minutes to vacuum the cooked fish for 30-60 minutes under 15 ℃, and sterilize contaminated bacteria in water at 80-100 ℃ for 5 to 15 minutes. Completely processed fish pouch using smoked, characterized in that the secondary sterilization. The method of claim 3, characterized in that the cutting line 12 is formed on one side of the edge of the wrapping vinyl 10 with a metal wire 20 having high thermal conductivity around the wrapping vinyl 10 of the pouch. Fully processed fish pouches with smoked products.