KR20050087425A - Dried slice of puffer and manufacturing method thereof - Google Patents

Abstract

Removing a non-edible portion having a neurotoxin of puffer fish, and then washing the decorated portion of the puffer fish in running water and immersing it in saline and ice water to remove foreign substances; A second step of immersing the puffer fish in 4% NaOH having alkaline properties to remove neurotoxins distributed on the decorative part of the puffer fish; To 90% by weight of the edible parts of the puffer fish completely removed, 4.0% by weight of starch syrup, 1.5% by weight of vinegar, 2.0% by weight of salt, 1.0% by weight of ginger, 0.5% by weight of L-glutamate and 1.0% by weight of D-sorbitol A third step of applying an additive evenly; A fourth step of aging the decorated portion of the blowfish coated with the additive while maintaining 0 to 5 ° C; And the dried portion of the matured blowfish is first cold air dried at a temperature of 18 ~ 22 ℃ until the water content is 40 ± 2%, steamed with steam of 100 ~ 130 ℃ and the water content is 24 ± 2% Pufferfish prepared by the fifth step of drying the secondary cold air with cold air of 18 ~ 22 ℃ until it is provided.

Description

Blowfish and manufacturing method thereof

The present invention relates to a pufferfish manufacturing method, and more particularly to a pufferfish manufacturing method for allowing the general public to easily and easily ingest the puffer fish anytime, anywhere.

The rapid development of science and technology and civilization has led to the pursuit of a more convenient life, and this phenomenon has influenced the diet, making it easier for domestic people to enjoy food, that is, to artificially produce or process food and consume it. Due to this, nutritional imbalance intake and physical imbalance due to lack of exercise are becoming social problems. Therefore, modern people tend to prefer health supplements containing healthy ingredients, and functional foods are being researched, and fishery products using blowfish are being actively studied.

In general, blowfish refers to the puffer fish belonging to the bokbok, bulldog, turtle, thorns, etc., but the pufferfish usually refers to the pufferfish belonging to the bokbok family.

On the other hand, blowfish is low calorie, high protein, low fat and various minerals and vitamins are good as a diet food, the taste is light and is one of the gourmet favorite food. In addition, blowfish contains the neurotoxin called tetradotoxin, which is fatal to the liver, gonad, digestive tract, and skin, but it reduces cholesterol by promoting blood circulation, lowers the concentration of alcohol in the blood, and breaks down fats. have.

Accordingly, the puffer fish is cooked and edible in various ways. Among the common cooking methods, a puffer fish soup (called 'bokgiri') and red pepper powder, which are mainly edible broth after mixing and boiling a plurality of ingredients Boiled fish soup mixed with boiled red pepper paste, and boiled with broth, and puffer fish meat cooked after lean meat have been developed.

However, such a conventional blowfish cooking method is all boiled in water, so as not only the problem of loss of inherent lightness and nutrients of blowfish itself, but also contains neurotoxin, it was difficult for the general public to easily and easily ingest.

Therefore, there is a situation in which the method of cooking blowfish for ingesting blowfish more simply and deliciously without losing the lightness and nutrients of the blowfish itself.

Accordingly, it is an object of the present invention to provide a blowfish fabric and a method for manufacturing the blowfish which can be consumed more simply by reducing the loss of taste and nutrients of the blowfish and drying for long-term storage.

According to the present invention, after removing the non-edible portion having the neurotoxin of the puffer fish, the first step of washing the decorative portion of the puffer fish in running water and immersed in saline and ice water to remove foreign substances; A second step of immersing the puffer fish in 4% NaOH having alkaline properties to remove neurotoxins distributed on the decorative part of the puffer fish; To 90% by weight of the edible parts of the puffer fish completely removed, 4.0% by weight of starch syrup, 1.5% by weight of vinegar, 2.0% by weight of salt, 1.0% by weight of ginger, 0.5% by weight of L-glutamate and 1.0% by weight of D-sorbitol A third step of applying an additive evenly; A fourth step of aging the decorated portion of the blowfish coated with the additive while maintaining 0 to 5 ° C; And the dried portion of the matured blowfish is first cold air dried at a temperature of 18 ~ 22 ℃ until the water content is 40 ± 2%, steamed with steam of 100 ~ 130 ℃ and the water content is 24 ± 2% Pufferfish prepared by the fifth step of drying the secondary cold air with cold air of 18 ~ 22 ℃ until it is provided.

Meanwhile, before the first step, the blowfish is rapidly frozen at a temperature of −40 to 35 ° C., frozen and stored at a temperature of 16 to 18 ° C., and the frozen blowfish is stored at a temperature of 5 to 10 ° C. Eggplant preferably further comprises thawing in lukewarm water.

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

In the following description of the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.

Referring to the method of manufacturing a blowfish fabric according to the first preferred embodiment of the present invention on the basis of a magpie or scallop (hereinafter referred to as blowfish) of 100 g of the decorative portion as follows.

Example 1

The pufferfish manufacturing method according to the first embodiment of the present invention is made of eight steps, and will be described in detail for each process as follows.

First process ;

First, the blowfish is rapidly frozen for about 24 hours at a temperature below -35 ° C and then stored in a freezer at about 18 ° C.

Second process ;

Subsequently, the frozen puffer fish is thawed by immersion in lukewarm water having a temperature of 5 to 10 ° C., and then the non-planted sites having neurotoxins such as heads, fins, intestines, and eggs are removed. Afterwards, the blowfish left only in the edible area is washed with running water and then immersed in saline and ice water in order to remove foreign substances such as blood.

Here, the blowfish is not necessarily fast-frozen, but may be live blowfish.

Third process ;

Afterwards, the puffer fish was washed with 4% NaOH having alkaline properties to remove the neurotoxins, such as tetrodotoxin, anhydro-TTX and epi-TTX, which are distributed in the decorative parts of the puffer fish. Immerse for 10 minutes.

4th process ;

Then, to confirm the detoxification of neurotoxins, the edible part of the blowfish is washed with running water and then drained, followed by conventional High Performance Liquid Chromatography (hereinafter referred to as 'HPLC') and ddY or ICR. Toxicity tests are performed multiple times using a mouse of the system.

Fifth process ;

Subsequently, as shown in Table 1, additives obtained by mixing starch syrup, vinegar, salt, ginger, sodium L-glutamate, D-sorbitol and the like in the following mixing ratios are evenly applied to the decorated area of the puffer fish.

Table 1. Additive mixing ratio (weight%) for the manufacture of puffer fish according to the first preferred embodiment of the present invention

Blowfish part of blowfish corn syrup vinegar Salt ginger L-Glutamate Sodium D-sorbitol 90 4 1.5 2 One 0.5 One

6th process ;

Then, when the additive is evenly applied to the decorative portion of the blowfish, it is aged for 9 to 11 hours while maintaining 0 ~ 5 ℃.

7th process ;

Thereafter, the dried portion of the dried blowfish is first cold-dried for about 9 to 11 hours at a temperature of 18-22 ° C. until the moisture content is 40 ± 2% in a cold-air drying chamber, and the water vapor is heated at 100-130 ° C. for 20 hours. After steaming for about 30 minutes, dry it for 2 to 5 hours with cold air at 18 ~ 22 ℃ until moisture content reaches 24 ± 2%. Here, the cold air drying method prevents browning of foods and oxidation of fats, thereby reducing nutrient destruction of foods and reducing food damages.

On the other hand, in the seventh step may be reduced the temperature of the decorative portion of the aged blowfish until the water content is 24 ± 2% at a pressure of 30 ~ 100 torr at a temperature of 3 ~ 5 ℃.

Eighth process ;

Then, after vacuum packing the decorated portion of the cold air dried blowfish sterilize for about 25 to 30 minutes while maintaining 85 ~ 90 ℃.

Therefore, according to the method for manufacturing puffer fish according to the first preferred embodiment of the present invention, the above-mentioned additive is added to the decorative portion of the puffer fish from which the toxic non-edible portion is removed and dried so that the taste, nutrients, etc. of the puffer fish are not destroyed. It allows for long term storage and is easier to consume.

EXAMPLE 2 AND 3

The pufferfish manufacturing method according to the second and third preferred embodiments of the present invention is to have a variety of tastes by varying the content of the additives of the first embodiment, the process of the manufacturing method is the same as the process of the first embodiment same. Therefore, description of the manufacturing method of puffer fish according to the second and third embodiments is omitted, and the content ratio (content%) thereof is shown in Table 2 and Table 3, respectively.

Table 2. Additive mixing ratio (weight%) for the manufacture of puffer fish according to the second preferred embodiment of the present invention

Blowfish part of blowfish chili powder Salt Soy sauce Jeongjong ginger garlic onion L-Glutamate Sodium D-sorbitol 90 4.0 0.7 1.0 1.0 0.5 0.3 1.0 0.5 One

 Table 3. Additive mixing ratio (weight%) for the manufacture of puffer fish according to the third preferred embodiment of the present invention

Blowfish part of blowfish butter Salt pepper white wine carrot onion L-Glutamate Sodium D-sorbitol 90 2.3 0.9 1.2 2.1 0.9 1.1 0.5 One

 Therefore, according to the method for manufacturing puffer fish according to the second and third preferred embodiments of the present invention, additives having various flavors, for example, spicy or buttery flavor, are added to the decorative portion of the puffer fish according to preference. It can create new tastes and sensations.

The results of comparing and analyzing the caloric component and nutrient content of the blowfish lobster prepared by the method described above with 100 g of blackcurrant and wheat bran as a control group are shown in Table 4.

Table 4. Comparison of calorie content and nutrient content of puffer fish in accordance with a preferred embodiment of the present invention

Calories Kcal moisture % Protein g Lipid g Carbohydrates g Ash mg Calcium mg Phosphorus mg Iron mg Sodium mg Potassium mg Vitamin mg b ₂ c Magpie 89 78.7 18.9 0.8 0.3 0.3 1.3 27 184 0.7 106 6.2 One Bowing 80 81.0 17.3 0.7 0.1 0.1 26 242 1.0 95 278 6.3 One Pufferfish 291 24.0 47.7 2.3 17.6 17.6 259 384 10.4 542 1214 0.46 0

As shown in Table 4, the puffer fish according to a preferred embodiment of the present invention is a calorie, a content of all minerals except iron and vitamins as well as carbohydrates, lipids, proteins, and ashes, which are common ingredients, than raw blackcurrant or wheat bran. It can be seen that this is increased.

Therefore, according to the method for manufacturing puffer fish according to the preferred embodiment of the present invention, the additive is added to the decorative portion of the puffer fish from which the non-implantable portion having the neurotoxin is removed, thereby making it easier to consume the puffer fish with improved calories and nutrients than the raw materials. It can be done.

As described above, by adding the additive to the decorative portion of the blowfish and dried, it is possible to more easily ingest the blowfish having a variety of nutrient content and a variety of tastes.

Claims (3)

Removing a non-edible portion having a neurotoxin of puffer fish, and then washing the decorated portion of the puffer fish in running water and immersing it in saline and ice water to remove foreign substances; A second step of immersing the puffer fish in 4% NaOH having alkaline properties to remove neurotoxins distributed on the decorative part of the puffer fish; To 90% by weight of the edible parts of the puffer fish completely removed, 4.0% by weight of starch syrup, 1.5% by weight of vinegar, 2.0% by weight of salt, 1.0% by weight of ginger, 0.5% by weight of L-glutamate and 1.0% by weight of D-sorbitol A third step of applying an additive evenly; A fourth step of aging the decorated portion of the blowfish coated with the additive while maintaining 0 to 5 ° C; And The dried portion of the dried blowfish is first cold-dried at a temperature of 18 ~ 22 ℃ until the water content is 40 ± 2%, steamed with steam of 100 ~ 130 ℃ and the water content is 24 ± 2% Blowfish can be manufactured by the fifth step of drying the secondary cold air with cold air of 18 ~ 22 ℃ until. Removing a non-edible portion having a neurotoxin of puffer fish, and then washing the decorated portion of the puffer fish in running water and immersing it in saline and ice water to remove foreign substances; A second step of immersing the puffer fish in 4% NaOH having alkaline properties to remove neurotoxins distributed on the decorative part of the puffer fish; To 90% by weight of the edible parts of the puffer fish completely removed, 4.0% by weight of starch syrup, 1.5% by weight of vinegar, 2.0% by weight of salt, 1.0% by weight of ginger, 0.5% by weight of L-glutamate and 1.0% by weight of D-sorbitol A third step of applying an additive evenly; A fourth step of aging the decorated portion of the blowfish coated with the additive while maintaining 0 to 5 ° C; And The dried portion of the dried blowfish is first cold-dried at a temperature of 18 ~ 22 ℃ until the water content is 40 ± 2%, steamed with steam of 100 ~ 130 ℃ and the water content is 24 ± 2% Blowfish fabric manufacturing method characterized in that it comprises a fifth step of secondary cold air drying with cold air of 18 ~ 22 ℃ until. According to claim 2, Before the first step the blowfish rapidly frozen at a temperature of -40 ~-35 ℃ frozen storage at a temperature of 16 ~ 18 ℃, the frozen stored blowfish 5 to 10 Pufferfish fabrication method characterized in that it further comprises the step of thawing in lukewarm water having a temperature of ℃.