KR20050095758A - Using black bean powder for fish - Google Patents

Abstract

The present invention relates to a method of preparing a new fish jar and a low salted fish jar using black bean flour produced by the method. More specifically, salt of a group consisting of black bean powder (60%) and salted herbs, vegetables, and citrus fruits (40%) to mix. Therefore, the salt of black bean powder and salt group adjusted appropriately will be referred to as black bean powder salt in the present invention, and the present invention relates to a method of preparing low salted fish purpura which is applied to fish and matured. In the manufacturing process of zaban, black salt extract, a group of herbs, vegetables, and citrus salts are mixed, and this is called black bean concentrate brine, and the black bean concentrate brine is used to pickle fish and apply black bean powder. It relates to a method for producing a low salt black soybean ripening fish jar containing. And it is a method of producing low salt matured eggshell using black soybean flour to marinated the fish with the black soybean brine, cold-dried and vacuum-packed so that there is no contamination such as impurities even during distribution. The present invention is characterized in that it provides a new fish platter that can remove the fish odor and at the same time add a unique flavor and taste of black beans.

Description

It is called low salt fish jar with black soy flour. {Using Black Bean Powder for fish}

The present invention relates to a salting method for improving the preservation of fish salted with aquatic products such as blue fish, such as salt or brine, and more specifically, black soybean powder is also applied to the fish while salting the aquatic product with salt and brine containing black soybean meal. It relates to a seafood salting method using black soybean powder vacuum packaging.

Recently, in the past, the development of food in a variety of ways in consideration of nutritional, palatability, functionality, such as a large amount of salty fish jars, for example, Korean Patent Application Publication No. 10-0421941 "Plant salmon production method", Japanese Patent No. 2002-0086429 describes a method for producing purpura using fruit juice, and a purpura produced by this method, and Japanese Patent No. 2003-0087338 describes "Aquatic salting method using ganban stone green tea brine", and Japanese Patent No. 10-2005-008096 describe " The method of manufacturing vacuum-packed herbal ripened purpura is shown in the preceding research, and each feature is to reduce the use of salt, improve nutritional and palatability, and broaden the variety of varieties to satisfy consumers' needs. Introduced a patented product.

In addition, Japanese Patent Application No. 2002-0086429 describes salted fish coated with rice grits and its maturation method, and Japanese Patent Application No. 10-2005-0050752, which describes the method for processing fish and shellfish using rice bran. The method of aging fish using this is known.

Low salt fish jar using black soybean flour of the present invention can be seen that ingestion is recommended due to the good nutritional effect of fish by adding the nutritional ingredients, taste and aroma of black beans in addition to the inherent taste and aroma. By applying black soybean meal, it is possible to cook fish plum and natural soybean (protein) black soybean meal at the same time, so that the taste and nutrition of natural black soybean can be eaten as it is, and palatability and nutrition according to the preference of black food of modern consumers. In other words, the closest to diversity is the difference from previous patent research.

In the past, salted mackerel and fish purpura prepared by the method of low temperature aging after salting with saline have a lot of moisture because they contain organisms. Therefore, there is a need to develop an effective method for pickling aging of fish that can maintain fish's taste and nutrients while at the same time removing fishy fishy characteristics and extending shelf life.

In addition, excessive salt intake is likely to cause stomach cancer, adult diseases, etc .. Therefore, modern man is demanding low salted fish purpure with nutrition in consideration of health.

In order to solve the above problems, the present invention was devised, but the technical problem to be solved by the present invention is to improve the taste of fish using black soybean flour as described above, remove fish odor and increase the freshness of meat, and natural soybean. In addition to the ingredients (proteins), the taste, aroma, and nutrition of well-balanced functional fish is provided by the manufacturing method.

       Aquatic salting method using black soybean powder salt according to the present invention for achieving the above object is

The first step is to prepare the raw aquatic products in order to easily remove the hair or bone fins in advance and cut the fish for the purpose of enhancing the adsorption effect of black soybean meal or the absorption of the active ingredients.

  Roast the black beans before grinding them. This is to take advantage of the excellent function of black soybeans because the antioxidants in the black soybean peel (which eliminates harmful oxygen to prevent aging, cancer, and vascular disease) are increased when roasted.

The second stage is a method of mixing black soybean powder with salt of a group consisting of herbs, vegetables, and citrus that pickles fish. Therefore, the salts in which black bean powder and salt groups are properly adjusted will be referred to as black bean powder salt in the present invention.

(A) A method of ripening black bean powder salt by uniformly applying black soybean powder to the surface of the fish so that the ripening process is carried out while maintaining sufficient contact with the surface of the fish-containing fish. In addition, a mixture of black soybean extract and salt of a group consisting of herbs, vegetables, and citrus fruits is called black bean concentrate brine,

(B) using a black soybean concentrated brine relates to a method for producing a low-salt black soybean ripened fish jar further comprising the step of applying the black soybean powder after pickling the fish.

(C) Marinating fish with black soybean concentrated brine

Third step Separating the aging in the second step and drying the cold air

Fourth step Vacuum packing to prevent contamination such as impurities even after handling in steps 1, 2 and 3

The reason why the black bean is used in the present invention is to draw the maximum beneficial effect on the various verified human body having black beans. Anthocyanin, the main ingredient in black soybeans, is effective in hypertension and neuralgia, enhances antioxidant activity and improves visual acuity, and detects more than 500 ug / g of glycinein found in the skin of black soybeans. Ingestion is an effective way to promote health.

In addition, the black soybean meal contains genistin, which inhibits cell division of carcinogens, and contains isoflavone, a vegetable compound, which is known to be effective in reducing osteoporosis, kidney disease, gallstones, lowering blood cholesterol, and menopausal symptoms. have. Dr. Stephen Holt, a medical professor at Seton Hall University in New Jersey, USA, says beans are foods that have essential amino acid fusion properties and are well-stabilized with vitamins and minerals. It is a bioactive substance and reports that soy food is one of the few natural sources for humans to consume isoflavones.

The reason why people look for black food is that the perception of black is spreading when the human body is compared to the color of energy, which is the basis for living activities. The Japanese medical book, Suspicious Room, said, "The black soybeans have excellent effects on detoxification and nerve sedation." Also, the Chinese medical book, "Herbaceous tree," says, "Black beans control the kidneys and promote blood circulation. It detoxifies ".

Dongbobogam says that when you take Gamdu-tang (the main ingredient of licorice and black beans), all poisons are detoxified and boiled together with salt in black beans is good for Boshin. Black soybeans are known as medicinal herbs.

Therefore, the present inventors have also focused on the fact that the traditional Chinese herbal medicine, Dongbobom or Chinese herbal medicines have been highlighted as folk remedies and now functional black food foods. He developed functional fish using soybeans. As such, black beans are used in the present invention to obtain various effects beneficial to the human body.

Fish stir-fry using black soybean meal containing black soybeans prepared in this way can improve the functionality of the fish because the active ingredients of black soybeans are absorbed inside the fish, and the meat tastes sweet and fragrant. You can take on this soft and chewy taste. In addition, there is an advantage obtained by ingesting the beneficial effects on the human body of black soybeans simultaneously with processed fish, and the contribution to nutrition can be extremely high compared to other processing methods. In addition, it can not only bring about the effect of satisfying various tastes of consumers, but also improve the commerciality of fish purpura.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

Each 20kg mackerel was removed from its head, gills, guts, scales, bones and spines, and washed lean meat, including its skin. Roasting was made for 20 panelists to try and evaluate.

Example 1

Salt 10kg, pickling salt 0.25g, chopped onion 500g, chopped carrot 500g, chopped parsley 100g, chopped garlic 50g, black pepper 50g, dime 10g, dill seeds 50g, tarragon 5g, 10 laurel leaves, rosemary 15g, sugar 100g, Make a salt group by mixing 50g juniper bellly, 1/2 bottle of white wine, and 5ea sliced lemon. This is called salt group other than a tentative herb.

Fry the black beans sufficiently at low temperatures. And grind using a grinder. Powder mixed with black soybean powder (60%) and salt group (40%) with herbs is applied to pretreated fish. After applying the coated fish at 4 ^o c for 12 hours at low temperature, cold-dried at 15 ^o c for 2 to 3 hours, and then sensory evaluation, general salted mackerel mackerel (Comparative Example 1) and pickled mackerel (Comparative Example 2) The evaluation results are posted in Table 1.

      Table 1, Example 1.

Example 1 Comparative Example 1 Comparative Example 2 Prize medium Ha Prize medium Ha Prize medium Ha smell 18 2 0 0 9 11 12 4 2 flavor 17 3 0 0 6 14 10 5 5 Fleshy strength 16 4 0 15 5 0 10 6 4 shape 15 3 2 10 6 4 9 6 5

smell :

Upper-almost no fishy smell and good smell

Taste:

Soft-tight tissue soft-weave or tough tissue

Meat strength:

Upper-meat meaty and strong Middle-meat just-so-meatly.

shape

The prize is commodity-worthy and easy to eat. Medium-just so-no commodity value.

The fish coated with black soybean powder through Example 1 was found to be significantly better in smell, taste, meat strength, shape, etc. than Comparative Examples 1 and 2.

Example 2.

10L water and black beans 10kg 3 hours gently boiled over low heat. 5L of black soybean water extract and salt group other than the herb of Example 1 were mixed to make black soybean concentrated brine, marinated fish using this, and then apply black soybean powder at 4 ^o c for 12 hours at low temperature in the refrigerator. Table 2 shows the evaluation results of general salted mackerel mackerel (Comparative Example 1) and pickled mackerel (Comparative Example 2) for the sensory evaluation after 2 to 3 hours of cold air drying at 15 ^o c.

Table 2, Example 2.

Example 2. Comparative Example 1 Comparative Example 2 Prize medium Ha Prize medium Ha Prize medium Ha smell 17 2 One One 9 10 13 4 One flavor 14 3 One 2 3 15 11 4 5 Fleshy strength 14 4 2 14 5 One 11 5 4 shape 13 5 2 9 5 6 10 5 5

Example 2 It was also found that the fish coated with black soybean powder after pickling in concentrated black soybean brine had superior smell, taste, meat strength, shape, etc. than the comparison group.

Example 3.

Pickled fish only with concentrated black soybean salt of Example 2, aged at 4 ^o c in a refrigerator at low temperature, and then dried in a vacuum package at 15 ^o c for 2 to 3 hours in cold air. Example 1), the results of the evaluation of Mackerel (Comparative Example 2) marinated in common soybean meal are posted in Table 3.

Table 3, Example 3.

Example 3. Comparative Example 1 Comparative Example 2 Prize medium Ha Prize medium Ha Prize medium Ha smell 17 3 0 One 9 10 12 4 2 flavor 16 4 0 One 5 14 10 5 5 Fleshy strength 15 3 2 13 4 3 10 6 4 shape 10 5 5 9 5 6 10 6 5

. Example 3 The cold-dried fish after marinating in black soybean concentrated brine was found to be significantly better than the Comparative Examples 1, 2 smell, taste, meat strength, etc., but the shape was not significantly different from the comparison group.

Fish sauce coated with black soy flour

Claims (5)

It has a processing step to remove hair or bone fins in advance to make seafood easy to cook, and cuts the fish for the purpose of enhancing the adsorption effect of black soybean meal or the absorption effect of active ingredients. A method of ripening black bean powder salt by evenly applying black soybean powder to the surface of the fish so that the ripening process is performed while maintaining sufficient contact with the surface of the fish-containing fish. The method of claim 1, wherein after performing the basic process, the black bean extract is mixed with a salt of a group consisting of herbs, vegetables, and citrus fruits, which is called black bean concentrated brine, and the black beans are bred using black bean concentrated brine and then black beans. It relates to a method for producing a low salt black soybean ripened fish jar further comprising the step of applying a powder. The processing method according to claim 2, wherein the fish is marinated using the black soybean concentrated brine, dried in a cold air, and then vacuum-packed to prevent contamination such as impurities even during handling during distribution. The low salted spots using the black soybean flour is a low salt matured jar using black soybean flour, characterized in that mackerel, early, salmon, trout, mackerel, saury According to claim 1, 2, 3, 4, low-purity mature jar using black soybean flour, characterized in that the vacuum packaging is