KR20050111822A - A fresh yellow corvina vacuum packing method - Google Patents
A fresh yellow corvina vacuum packing method Download PDFInfo
- Publication number
- KR20050111822A KR20050111822A KR1020040036713A KR20040036713A KR20050111822A KR 20050111822 A KR20050111822 A KR 20050111822A KR 1020040036713 A KR1020040036713 A KR 1020040036713A KR 20040036713 A KR20040036713 A KR 20040036713A KR 20050111822 A KR20050111822 A KR 20050111822A
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- South Korea
- Prior art keywords
- dried
- oysters
- fish
- early
- vacuum
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000009461 vacuum packaging Methods 0.000 title claims abstract description 10
- 241001210869 Cilus gilberti Species 0.000 title 1
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000010791 quenching Methods 0.000 claims description 4
- 230000000171 quenching effect Effects 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 2
- 239000013505 freshwater Substances 0.000 claims description 2
- 229920001778 nylon Polymers 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241000237502 Ostreidae Species 0.000 abstract description 12
- 235000020636 oyster Nutrition 0.000 abstract description 12
- 241001474374 Blennius Species 0.000 abstract description 6
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 235000013547 stew Nutrition 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 abstract description 2
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 241001062472 Stokellia anisodon Species 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 235000012046 side dish Nutrition 0.000 description 4
- 210000003128 head Anatomy 0.000 description 3
- 241000257465 Echinoidea Species 0.000 description 2
- 229920006328 Styrofoam Polymers 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000008261 styrofoam Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 210000000538 tail Anatomy 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A45—HAND OR TRAVELLING ARTICLES
- A45C—PURSES; LUGGAGE; HAND CARRIED BAGS
- A45C11/00—Receptacles for purposes not provided for in groups A45C1/00-A45C9/00
-
- G—PHYSICS
- G11—INFORMATION STORAGE
- G11B—INFORMATION STORAGE BASED ON RELATIVE MOVEMENT BETWEEN RECORD CARRIER AND TRANSDUCER
- G11B23/00—Record carriers not specific to the method of recording or reproducing; Accessories, e.g. containers, specially adapted for co-operation with the recording or reproducing apparatus ; Intermediate mediums; Apparatus or processes specially adapted for their manufacture
- G11B23/02—Containers; Storing means both adapted to cooperate with the recording or reproducing means
-
- G—PHYSICS
- G09—EDUCATION; CRYPTOGRAPHY; DISPLAY; ADVERTISING; SEALS
- G09F—DISPLAYING; ADVERTISING; SIGNS; LABELS OR NAME-PLATES; SEALS
- G09F23/00—Advertising on or in specific articles, e.g. ashtrays, letter-boxes
- G09F2023/0025—Advertising on or in specific articles, e.g. ashtrays, letter-boxes on containers
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
Abstract
본 발명은 생조기진공포장방법에 관한 것이다.The present invention relates to a method of packaging early vacuum.
갓잡은 생조기를 소금에 얼간해서 말린것을 또는 건석어(乾昔魚)라고 하는데, 통상의 경우 굴비는 염장(鹽藏)처리한 조기를 몇마리씩 엮어 적절한 온도와 습도를 머금은 해풍에서 7~15일 말린 굴비를 석어(石魚)하여 영광지역의 해풍에서 건조처리된 굴비를 10마리, 또는 20마리 단위로 엮어 유통시키고 있다.Freshly caught raw fish are called salted dried fish or dried dried fish. Ordinary oysters are usually salted and salted with a few pieces of seaweed. Dried oysters are smelt and oysters dried in the sea breeze of Yeonggwang area are woven in 10 or 20 units.
생조기의 경우도 염장(鹽藏)처리해 손실하여 굴비와 같이 엮걸이로 유통하고 있는데, 굴비에 비해 저장기간이 짧어 얼음팩과 함께 보온재에 담아 유통시키지만, 판매되는 단계에서도 저온쿨링쇼케이스에서 판매되는 실정이며, 소비자도 구매후 얼간해서 볕에 더 말리거나, 냉장보관한후 해동해 조리해야 하는 불편이 있었다.In the case of fresh seaweed, it is lost by salting and distributed as oysters. In fact, the consumer also has a inconvenience to be cooked after thawing and further refrigerated after the purchase or refrigerated.
이에 본 발명은 생조기살만을 포로 뜬후, 살균처리하여 일정단위로 비닐팩에 진공포장하는 방법에 의해 제품의 부피를 줄여, 보관장소의 효율성및 유통기간을 늘어나며, 생선냄새가 주변에 발산되지 않으며, 시식의 경우도 뼈와 내장 머리등이 발라져 있어,전처리 없이 조기전 또는 찌개나 구이등의 방법으로 용이하게 시식할수 있도록 한 유용한 발명인 것이다.Accordingly, the present invention is to reduce the volume of the product by a method of vacuum-packing the plastic pack in a certain unit by sterilizing only after the raw gigi flesh, increase the efficiency and shelf life of the storage place, the fish smell is not emitted around, In the case of tasting, bones and internal organs, etc. are applied, it is a useful invention that can be easily sampled by pre-treatment or stew or roasting without pretreatment.
Description
본 발명은 생조기진공포장방법에 관한 것이다.The present invention relates to a method of packaging early vacuum.
갓잡은 생조기를 소금에 얼간해서 통으로 말렸다하여 굴비, 또는 건석어(乾昔魚)라고 하는데, 얼간시킨 굴비의 1마리 100g 기준시, 수분이 52.3g, 단백질 29.3g, 회분 15.9g, 지방 6.9g, 총당 0.4g, 염분 15.5g, 불포화지방산 372.6mg/g, 이피에이(EPA : Q-3)26.0mg/g, 포화지방산 180.9mg/g로 일반적인 분석수치인데, 어획 후 곧바로 염장(鹽藏)처리한 조기를 몇마리씩 엮어 적절한 온도와 습도를 머금은 해풍에서 7~15일 말린 굴비를 석어(石魚)하여 영광지역의 해풍에서 건조처리된 굴비를 10마리, 또는 20마리 단위로 엮어 유통시키고 있다.Freshly caught raw fish were marinated in salt and dried in a barrel, which is called oysters or dried dried fish. According to 100g of oysters, hydrated 52.3g, protein 29.3g, ash 15.9g, fat 6.9g , 0.4g total sugar, 15.5g salinity, 372.6mg / g unsaturated fatty acid, EPA (Q-3) 26.0mg / g, saturated fatty acid 180.9mg / g. Several dried early weaves were dried for 7-15 days in sea breeze with proper temperature and humidity, and oysters dried in sea breeze in Yeonggwang area were woven in 10 or 20 units. .
상기와 같은 굴비는 10마리단위로 엮걸이체, 또는 일반 포장재에 담겨 일반적 거래되나, 염장(鹽藏)처리한 조기를 엮걸이로 유통하는 생조기의 경우에는 굴비에 비해 저장기간이 짧어 얼음팩과 함께 보온재에 담아 유통시키지만, 판매되는 단계에서도 저온쿨링쇼케이스에서 판매되는 실정이다.Such oysters are usually traded in a 10-unit unit or in a general packaging material. However, in the case of the early seasons that distribute salted early seasons as entanglements, the storage period is shorter than that of oysters. It is distributed in a thermal insulation material, but is sold in a low temperature cooling showcase even in the stage of sale.
한편, 소비자의 경우에도 구매후 얼간해서 볕에 더 말리거나, 냉장보관한후 해동해 조리해야 하는 불편이 있었다.On the other hand, even in the case of consumers, after the purchase of the sun to dry more, or refrigerated and stored after thawing was inconvenient to cook.
상기와 같은 생조기는 주로 구이용이나, 찌개용으로 조리되고 있는 실정이여서, 명절때 상에 차리는 주된 반찬거리로는 굴비보다는 생조기를 주로 선호하기때문에, 스츠로폼박스에 얼름팩과 함께 생조기를 포장해 유통시키는 실정이여서, 명절때와 같은 특수기간이면 단기간 동안에 상기 폐박스 등이 많이 배출되는 폐단이 있었다.As the above-mentioned raw seaweed is mainly cooked for roasting or stew, the main side dish to be prepared for the holiday is mainly prefered to fresh seaweed rather than oysters, so the fresh seaweed with ice packs in the Styrofoam box Since the situation is packaged and distributed, there was a closed end in which a lot of the waste box is discharged in a short period of time during a special period such as a holiday.
이에 본 발명은 생조기의 조리방식이, 쪄내거나, 구이용, 또는 찌개거리로 사용되는 실정을 감안하여 유통기간동안 유통부피와 단위를 줄이면서, 상기와 같은, 주 조리방식에 맞춰 유통이나 보관에도 용이하며, 소비자의 입장에서도 생조기를 재차 얼간해 볕에 말리거나, 즉시 냉동보관해야 하는 경우에도 엮걸이에 비해 보관이 간편하도록하며, 별도의 전처리를 하지 않고서도 개봉후 곧바로 조리시식할수 있도록 하는 생조기진공포장방법에 관한 것이다.Accordingly, the present invention, while reducing the volume and unit of distribution during the distribution period in consideration of the situation that the cooking method of the early season, used as boiled, roasted, or stew, even in the distribution or storage in accordance with the main cooking method as described above It is easy, and it is easy to store it even if it is to be dried in the sun or dried immediately in the eyes of consumers, and it is easier to store compared to the hanger, and it can be cooked immediately after opening without additional pretreatment. The present invention relates to a vacuum packaging method.
상기와 같은 점을 감안하여, 이하 발명에 첨부된 도면에 의하여, 본 발명의 실시예를 알아보면 다음과 같다.In view of the above points, the embodiments of the present invention will be described below with reference to the accompanying drawings.
[실시예]EXAMPLE
2월에서 4월 사이에 어획된 생조기를 청수(淸)에 2~3회 세척하여 소금으로 입속이나 몸통등에 뿌려 8~10시간 얼간한 생조기에 있어서,In the early stages of 8 ~ 10 hours, wash the fresh fish caught in February ~ April 2 ~ 3 times in fresh water and sprinkle it on the mouth or torso with salt.
2~3회 세척하는 단계; Washing 2-3 times;
세척한 조기를 급냉하는 단계;Quenching the washed early;
머리와 내장및 꼬리를 제외하고 좌우몸통살만을 엷게 포떠내는 단계;Thinning only the left and right torso except for the head, intestines and tail;
자외선 살균단계;Ultraviolet sterilization step;
조기포를 2차 급냉하는 단계;Secondary quenching of the early artillery;
급냉한 조기포를 크기별로 2∼4마리분씩 나일론피이 포장지에 넣는 단계;Placing the quenched early sachets into nylon wrappers for 2 to 4 grains per size;
진공포장기로 포장하는 단계로 이루어짐을 특징으로 하는 생조기진공포장포장방법이다.It is a live packaging packaging method characterized in that the vacuum packaging machine made of the step of packaging.
상기와 같은 포장방법에 의해서 완성된 진공포장된 생조기포는 유통과정에서도 진공포장되여 부피가 작아 물류비용이 적게 들며, 유통과정에서 해동되더라도 생선냄새가 베어나지 않으며 유통되는 동안 해동되더라도 공기가 밀봉되어 있어서, 산패가 쉽게 진행되지 않아 상온에서는 일반 생조기에 비해 유통기간이 길어지는 장점이 있다.The vacuum-packed fresh seaweed bubble completed by the above packing method is vacuum-packed even in the distribution process, so the volume is small and the logistics cost is low. Even if it is thawed during distribution, the fish smell is not cut off and air is sealed even if it is thawed during distribution. In this case, rancidity is not easily progressed, and thus, at room temperature, the shelf life is longer than that of the normal livestock.
또한, 머리와 내장 꼬리와 뼈를 제외한 조기포로만 진공포장된체 제공되기 때문에, 소비자도 진공포장지를 개봉하지 않은 상태에서는 생조기와 같이 즉시 냉장보관하지 않아도 쉽게 변질되지 않은 잇점이 있다.In addition, since the vacuum packaging is provided only by the prepackaged body except for the head, the intestine tail and bone, the consumer does not easily deteriorate even if the refrigerator is not immediately refrigerated, such as a sea urchin, without opening the vacuum packaging paper.
아울러, 국내 최초로 제공되는 조기포는 뼈와 가시가 없기 때문에 명절때 생선전을 조기전을 붙일수 있으며, 전자레인지에 데워 술안주나 반찬으로 곧바로 이용할수 있도록 한 것이다.In addition, because the first cannon provided in Korea for bones and thorns can be attached to the early-jeon fish jeon during the holidays, warmed in a microwave oven can be used as a side dish or side dish immediately.
유통도 낱개단위로 포장시켜 대중화 및 사철반찬류로 애용되도록 한것이다.Distribution is also packaged in units so that it can be popularized and used as a side dish.
상기와 같이 구성실시된 본 발명 생조기진공포장방법에 의한 조기포는 생조기를 얼간처리한후, 내장과 뼈,머리,꼬리등을 제외한 조기포만 떠낸다음 위생처리시켜, 진공포장처리한 것으로, 종전처럼 생조기와 같이 얼음팩이나 스츠로폼박스에 유통함으로 인하여, 많은 폐기물이 배출되는 것을 자제할 수 있다.The early packaging by the present invention early vacuum packaging method configured as described above is treated with fresh air, and then only the early packaging excluding internal organs, bones, heads, tails, etc. is sanitized and vacuum-packed. By distributing them in ice packs or styrofoam boxes like fresh sea urchins as before, many wastes can be prevented from being discharged.
또한, 유통상의 잇점으로 상온에서도 두어도 장기보관이 가능하기 때문에 생굴비와 같이 포장을 뜯은후 곧바로 냉장보관하지 않아도 되며, 일반생굴비에 비하여 비교적 유통및 유통부피가 적기 때문에 냉장고의 신선야채실등에 두어도 생선비린내가 외부로 발산되지 않는 잇점이 있다.In addition, because of the merits of distribution, long-term storage is possible even at room temperature, so it is not necessary to refrigerate immediately after unpacking the package like raw oysters.In addition, the distribution and distribution volume are relatively low compared to general raw oysters. There is an advantage that fishy smell does not diverge to the outside.
시식상의 효과로는 소비자들은 일체의 손실없이 진공포장팩을 개봉한후, 전자레인지로 조리하거나, 후라이팬, 또는 가스불등으로 곧바로 조리할수 있는 간편함이 있으며, 조기전을 붙일때 일일이 포를 떠내야 하는 불편이 없이 곧바로 이용할수 있는 있점이 있도록 한 유용한 발명인 것이다.The effect of the tasting is that consumers can open the vacuum packaging pack without any loss, and then cook it in a microwave oven, or immediately cook it with a frying pan or gas fire. It is a useful invention that can be used immediately without inconvenience.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040036713A KR20050111822A (en) | 2004-05-24 | 2004-05-24 | A fresh yellow corvina vacuum packing method |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020040036713A KR20050111822A (en) | 2004-05-24 | 2004-05-24 | A fresh yellow corvina vacuum packing method |
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| KR20050111822A true KR20050111822A (en) | 2005-11-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1862074A1 (en) * | 2006-05-30 | 2007-12-05 | Po-Hsing Lee | Method of producing fish meat having fresh color |
| KR20080053092A (en) * | 2006-12-08 | 2008-06-12 | 주식회사 대일리더스 | A dried yellow corvina manufacturing method for electronic microwave oven |
-
2004
- 2004-05-24 KR KR1020040036713A patent/KR20050111822A/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1862074A1 (en) * | 2006-05-30 | 2007-12-05 | Po-Hsing Lee | Method of producing fish meat having fresh color |
| KR20080053092A (en) * | 2006-12-08 | 2008-06-12 | 주식회사 대일리더스 | A dried yellow corvina manufacturing method for electronic microwave oven |
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