KR20070067888A - Salting mackerel by using of plum and method for manufacturing of the same - Google Patents

Abstract

Provided are the salted mackerel using a plum, and a method for preparing the salted mackerel to improve taste by citric acid and malic acid and to increase the storage period. The salted mackerel is prepared by salting the mackerel pretreated by common method in a salting solution comprising 99.7-99.9 wt% of brine and 0.1-0.3 wt% of a plum extract solution; dehydrating it; and maturing the dehydrated one at a low temperature. Preferably, the brine comprises 80-90 wt% of water; and 10-20 wt% of sun-dried salt. Preferably, the plum extract solution is prepared by mixing 50 wt% of a plum and 50 wt% of sugar; putting the mixture into a container and sealing it; and maturing it for 3-4 months.

Description

Salted mackerel by using plum and Method for manufacturing of the same}

The present invention relates to a liver mackerel using a plum and a method for manufacturing the same, and more specifically, salted by using a brine added with a plum concentrate to pretreated mackerel and dehydrated by low temperature aging treatment to further improve the taste of liver mackerel, fresh It relates to a liver mackerel using a plum, and a method for producing the same, characterized in that it can be easily preserved, and its storage period can be extended.

In general, mackerel is a fish that is susceptible to decay during distribution, and the salted mackerel is known as the origin of liver mackerel in order to prevent corruption. Thus, the liver mackerel was first prepared by picking a pear of mackerel and seasoning with an appropriate amount of salt. There are three ways to season salted mackerel, depending on the season, firstly picking the pear and picking the liver as soon as you catch the mackerel. And third, there is a method of liver after arriving in the consumption area of mackerel, and Andong liver mackerel is produced by the third method because the mackerel is generally flavored by the fermentation of enzymes just before decay.

However, the liver mackerel manufactured by the above methods had a problem that salty salt by salt liver was soaked into the liver mackerel so much that the salty taste was stronger than the taste of mackerel, or that the fishy smell might be severe.

In order to solve the above problems, the techniques related to the manufacturing method of liver mackerel are prepared according to the Republic of Korea Patent Publication No. 10-427800 (registered on April 7, 2004) containing mackerel and natural kelp ingredients And the Republic of Korea Patent Publication No. 10-447335 (registered on August 26, 2004) is known liver liver mackerel manufactured by using the natural bamboo salt in the mackerel and a manufacturing method thereof, Republic of Korea Patent Publication No. 10-496676 (2005. 6. 13 registration) is known for the production of liver mackerel containing chitosan in mackerel, and in the case of the above techniques, natural kelp ingredients are included to improve the taste of liver mackerel or by using bamboo salt or chitosan that is beneficial to human body. Manufacturing methods for promoting health.

In order to solve the above problems, the present invention is well washed with pretreated mackerel, and then brine with brine to which the concentrate is added, and the dehydrated liver mackerel is dehydrated for 10 to 24 hours to prepare for abundance in plum. It is an object of the present invention to provide a liver mackerel using a plum and a method of manufacturing the same, characterized in that citric acid and malic acid can further improve the taste of the liver mackerel, preserve it freshly, and extend the shelf life thereof.

The present invention for solving the above problems is usually in pretreated liver mackerel,

The pretreated mackerel was immersed in a brine solution of 99.7 to 99.9 wt% of brine and 0.1 to 0.3 wt% of a plum concentrate, and then dehydrated.

It relates to liver mackerel using plum, characterized in that the dehydrated liver mackerel is aged at low temperature.

In the present invention, the method of pretreatment removes the intestines and gills after the mackerel is washed well with clean water in a conventional manner and then the mackerel is hungry. And after the guts are removed, the mackerel is immersed in water to remove blood, and the well-washed mackerel is immersed in the brine containing the plum concentrate.

The concentration of the brine is prepared by mixing 10 to 20% by weight of natural salt with 80 to 90% by weight of water. If the amount of water and sun salt is less than 80% by weight of water or if the amount of sun salt is more than 20% by weight, the amount of salt of salted mackerel may increase due to the increase in the amount of sun salt. If the amount exceeds 10% or the natural salt is less than 10% by weight, the amount of the natural salt is less so that the salted salt is not properly marinated in the liver mackerel, the taste of the liver mackerel may not taste properly or may easily rot during storage.

In the above saline solution, a mixture of a plum concentrate and brine is used. Since plum is rich in citric acid and malic acid, it plays a role in further improving the taste of fresh mackerel, keeping it fresh, and extending its shelf life. And the plum used in the present invention stimulates the digestive system by sour taste, serves to facilitate the digestion of the digestive juices in the stomach, duodenum, and the like to promote digestion, and the plum contains a small amount of picric acid component is toxic It is already known to play a role in decomposing matter.

The saline solution used in the present invention is used by mixing 99.7 to 99.9% by weight of brine and 0.1 to 0.3% by weight of plum concentrate. If the amount of brine and plum concentrate is less than 99.7% by weight of brine, or if the amount of plum concentrate exceeds 0.3% by weight, excessive flavor of plum concentrate may lead to the loss of taste and aroma of the mackerel due to the strong aroma of plum. When the brine is more than 99.9% by weight or the plum concentrate is less than 0.1% by weight, the amount of the plum concentrate is too small to enhance the taste of the liver mackerel or freshness of the liver mackerel may be reduced.

Plum concentrate used in the present invention refers to a solution prepared by mixing plum and sugar in 50% by weight to 50% by weight in a container and then aged for 3-4 months after sealing. And the plum used in the present invention, it is preferable to use a fresh plum.

In the above, the mackerel is immersed in the brine solution to which the plum concentrate is added, salted for 0 to 0 hours to allow the salt season to be properly fried in the mackerel flesh. If the salting time is less than 0 hours, the salted mackerel will not be sufficiently salted and the taste of mackerel will be fresh.If the salted time is over 0 hours, the salted salt may not be too salted. There is a risk that the seasoned mackerel tastes salty.

And in the present invention, when the low-temperature aging 10 to 24 hours at low temperature of 0 ~ 5 ℃ to produce liver mackerel. If the maturation temperature of liver mackerel is below 0 ℃, liver mackerel may freeze and the texture of meat may change, and the taste of liver mackerel may be lowered.If it exceeds 5 ℃, meat quality of liver mackerel may be deteriorated due to high ripening temperature. There is. And when the maturation time is less than 10 hours, there is a risk that the taste of liver mackerel is lowered enough to mature, and when the maturation time exceeds 24 hours, liver mackerel is over-matured and meat quality may be altered.

Liver mackerel using plum according to the present invention is prepared through the following process.

In the manufacturing method of liver mackerel prepared through the usual pretreatment methods such as washing mackerel, halbok and gut and gill removal, blood loss,

Iii) mixing 10 to 20% by weight of natural salt with 80 to 90% by weight of water to prepare brine (saline preparation step);

Ii) separately mixing the plum and sugar in 50% by weight to 50% by weight in a container to seal and then aged for 3 to 4 months to prepare a plum concentrate (plum concentrate preparation step);

Iii) mixing 99.7 to 99.9% by weight of the brine prepared in step iii) with 0.1 to 0.3% by weight of the plum concentrate prepared in step ii) to prepare a brine solution to which the plum concentrate is added (plum concentrate added salt) Sap preparation step);

Iii) immersing and salting the pretreated mackerel in a brine solution containing the plum concentrate prepared in step iii) (mackerel immersion salting step);

Iii) dehydrated salted liver mackerel and dehydrated at low temperature (single mackerel cold ripening step);

Iii) vacuum packaging the matured mackerel at low temperature (vacuum packaging step);

Liver mackerel is prepared through.

In the step iii), the mackerel is immersed in the brine to which the plum concentrate is added, and then salted for 0 to 0 hours so that the salt liver is properly fried in the mackerel flesh.

And in step iii), dehydrated liver mackerel is dehydrated, and aged at low temperature of 0-5 ° C. for 10-24 hours.

Hereinafter, the configuration of the present invention in detail through the following examples.

1. Manufacture of liver mackerel

(Example)

First, after the mackerel was washed, the mackerel was halved to remove guts and gills, and then the mackerel was pretreated by a conventional pretreatment method of removing blood by immersing it in clean water.

And the brine solution containing the plum concentrate was added to the brine of Formula 1 and Formula 2 prepared by mixing water and sun salt according to the content of [Table 1] below according to the blending ratio of Table 2 below to prepare a brine solution containing the plum concentrate . In addition, the plum concentrate was mixed with 1kg of plum 1kg of sugar and well put in a container and then sealed for 4 months was used plum concentrate was prepared.

The mackerel pretreated in the brine solution containing the plum concentrate is immersed for 0 hours and then dehydrated. And dehydrated liver mackerel was aged for 15 hours at 3 ± 2 ℃ to prepare liver mackerel using plum.

(Comparative example)

Liver mackerel was prepared according to the method of the above example using brine without adding the plum concentrate.

                                                             (Unit: weight%) ingredient Formulation 1 Formulation 2 water 90 80 Sun salt 10 20

                                                              (Unit: weight%) ingredient Example Comparative example One 2 One 2 Brine 99.9 ¹⁾ 99.7 ²⁾ 100 ¹⁾ 100 ²⁾ Plum concentrate 0.1 0.3 - -

Note 1) is the formulation 1 saline of [Table 1] above.

   2) is the brine of the formulation 2 of the above [Table 1].

       2. Sensory test

end. Preservation State

The liver mackerel prepared according to the mixing ratio of [Table 3] was stored for 120 hours (5 days) in a thermostatic chamber at 20 ± 2 ° C., each with two hands (4 mice), and 10 adult males and 10 adult females were taken out by removing the liver mackerel. The results of the sensory test on the appearance of odor indicating the appearance and degree of decay of the directly stored mackerel are shown in the following [Table 3].

I. Taste of liver mackerel

Five handfuls (10 heads) of the liver mackerel prepared according to the compounding ratio of [Table 4] were well baked, and 10 healthy males and 10 adult females were directly tasted and the sensory test for taste was performed as shown in the following [Table 3]. Same as the content.

                                                      (Unit: point) quality Example Comparative example One 2 One 2 Preservation State Exterior 4 5 3 4 Odor Occurrence 4 5 3 4 flavor 5 5 3 4

Appearance, odor occurrence and taste for the results of the above [Table 3] were evaluated according to the evaluation criteria of the following [Table 4], and then comprehensively evaluated according to the following formula.

Comprehensive Evaluation Score = the total score scored by 20 sensory test personnel

grade Exterior Color flavor 5 points No damage and deformation, good storage No bad smell Fresh and very good taste 4 points Almost no damage and deformation, good storage Almost no odor Slightly good taste 3 points There is some damage and deformation, and state of preservation is normal Slight odor Ordinary taste 2 points Damaged, deformed, or poorly preserved Odor occurs Bad taste 1 point Significantly high damage and deformation or poorly preserved conditions Very bad odor Very bad taste

As shown in Table 3, the preservation state of liver mackerel is that in Examples 1 and 2, the tastes of Examples 1 and 2 are both fresh and very good, regardless of the contents of the plum concentrate, according to the sensory test results. Although it was evaluated, the appearance and odor generation rate of Example 1 using the brine having a smaller content of plum concentrate than Example 2, the rating 4 was lower than that of Example 2.

In the case of Comparative Examples 1 and 2 using only pure saline, Comparative Example 2 using a higher concentration of saline than Comparative Example 1 shows that the preservation conditions such as appearance, odor generation and taste of liver mackerel are better than Comparative Example 1. have.

In addition, as a result of comprehensive analysis of the example using the brine containing the plum concentrate and the comparative example using only the leaked saline, compared with the comparative example, the Example shows that the preservation state such as appearance, odor occurrence and taste of liver mackerel are better. appear. Comparing Example 1 and Comparative Example 2, the preservation conditions such as appearance and odor generation were evaluated as four points, but in the case of Example 1, even though the concentration of the brine was 50% or dilute compared to Comparative Example 2 The result of the equivalent state of preservation was found to be due to the addition of a plum concentrate to the brine of Example 1, which improved the preservation book.

As described above, Examples 1 and 2 were evaluated to have a better taste than Comparative Examples 1 and 2 using the same concentration of brine, even though the mackerel was stored in the same concentration of saline to store a small amount of plum concentrate in the brine. Therefore, you can see the unique taste of liver mackerel.

In addition, the application target according to the present invention is not necessarily applied only to liver mackerel, the plum concentrate may be applied to other kinds of general aquatic products.

The present invention having the above-described structure is well-washed with brine to which the pre-treated mackerel is added, and then brine is added to the concentrate, and dehydrated the salted liver mackerel is prepared by low-temperature aging for 10 to 24 hours, thereby being richly contained in plum. Citric acid and malic acid have the advantage of further improving the taste of fresh mackerel, keeping it fresh, and extending its shelf life.

Claims (5)

In pretreated liver mackerel, The pretreated mackerel was immersed in a brine solution of 99.7 to 99.9 wt% of brine and 0.1 to 0.3 wt% of a plum concentrate, and then dehydrated. Liver mackerel using plum, characterized in that the dehydrated liver mackerel was aged at low temperature. The method of claim 1. The brine is liver mackerel using plum, characterized in that the mixture of 10 to 20% by weight of natural salt to 80 to 90% by weight of water.        The method of claim 1,        The plum concentrate is well mixed in 50% by weight to 50% by weight of plum and sugar and then put in a container and sealed for three to four months, liver mackerel using a plum characterized in that the solution.        The method of claim 1, The low-temperature ripening liver mackerel using plum, characterized in that aged for 10 to 24 hours at a low temperature of 0 ~ 5 ℃.        In the manufacturing method of liver mackerel prepared through the usual pretreatment methods such as washing mackerel, halbok and gut and gill removal, blood loss, Iii) mixing 10 to 20% by weight of natural salt with 80 to 90% by weight of water to prepare brine (saline preparation step); Ii) separately mixing the plum and sugar in 50% by weight to 50% by weight in a container to seal and then aged for 3 to 4 months to prepare a plum concentrate (plum concentrate preparation step); Iii) mixing 99.7 to 99.9% by weight of the brine prepared in step iii) with 0.1 to 0.3% by weight of the plum concentrate prepared in step ii) to prepare a brine solution to which the plum concentrate is added (plum concentrate added salt) Sap preparation step); Iii) immersing and salting the pretreated mackerel in a brine solution containing the plum concentrate prepared in step iii) (mackerel immersion salting step); Iii) dehydrated salted liver mackerel and dehydrated at low temperature (single mackerel cold ripening step); Iii) vacuum packaging the matured mackerel at low temperature (vacuum packaging step); Method for producing liver mackerel using plums that are produced via the side as a sign.