KR20080008653A - Manufacturing method of salted fish - Google Patents
Manufacturing method of salted fish Download PDFInfo
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- KR20080008653A KR20080008653A KR1020060068150A KR20060068150A KR20080008653A KR 20080008653 A KR20080008653 A KR 20080008653A KR 1020060068150 A KR1020060068150 A KR 1020060068150A KR 20060068150 A KR20060068150 A KR 20060068150A KR 20080008653 A KR20080008653 A KR 20080008653A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 84
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 210000001835 viscera Anatomy 0.000 claims abstract description 3
- 235000019688 fish Nutrition 0.000 claims description 84
- 150000003839 salts Chemical class 0.000 claims description 31
- 239000012267 brine Substances 0.000 claims description 19
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 19
- 238000005554 pickling Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 13
- 229940116257 pepper extract Drugs 0.000 claims description 13
- 241000269821 Scombridae Species 0.000 claims description 8
- 235000020640 mackerel Nutrition 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 4
- 239000011780 sodium chloride Substances 0.000 abstract 4
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 229940077082 red pepper extract Drugs 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 14
- 239000006002 Pepper Substances 0.000 description 12
- 241000722363 Piper Species 0.000 description 12
- 235000016761 Piper aduncum Nutrition 0.000 description 12
- 235000017804 Piper guineense Nutrition 0.000 description 12
- 235000008184 Piper nigrum Nutrition 0.000 description 12
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 8
- 229960002504 capsaicin Drugs 0.000 description 4
- 235000017663 capsaicin Nutrition 0.000 description 4
- 230000002028 premature Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 210000002816 gill Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- -1 salt salt Chemical class 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000003092 Artemisia dracunculus Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
도 1은 본 발명에 따른 절임 생선의 제조 공정의 실시예를 도시한 것이다.1 shows an embodiment of a process for producing a pickled fish according to the present invention.
본 발명은 절임 생선의 제조방법에 관한 것으로, 상세하게는 다양한 종류의 생선인 고등어, 삼치, 조기, 갈치 등의 생선살에 청양 고추를 이용하여 자반 생선 특유의 비린내를 제거하고, 생선의 육질을 단백하고 부드럽게 하는 절임 생선의 제조방법에 관한 것이다. The present invention relates to a method for producing pickled fish, and in particular, various kinds of fish such as mackerel, mackerel, premature fish, and cutlass are used to remove fishy fishy smell by using Cheongyang pepper to improve the meat quality of fish. It relates to a method for producing pickled fish that is protein and soft.
일반적으로 절임 생선이란 주로 생선을 소금으로 간을 해서 저장해 두고 쓰는 것을 말하는데, 예를 들면 고등어, 조기, 준치, 갈치, 삼치 등에 이용되고 있다. 절임 생선을 만드는 방법은 생선의 비닐, 내장, 알, 이리, 조름 등을 떼어내고 소금물로 씻어 건져 물기가 빠진 후 아가미에 마른 소금을 가득 채우고 몸통에도 뿌려서 항아리에 나란히 놓고, 켜마다 소금을 뿌려 1~2일 지난 다음 간국에서 건져서 건조시킨 후 다시 마른 항아리에 담아 저장하거나 간국에 그대로 저장해 두고 쓴다. 소금은 저장기간이 길수록 그 양이 많아진다. In general, pickled fish mainly refers to salted fish and stored and used. For example, it is used for mackerel, early seasoning, dried fish, cutlass and mackerel. How to make pickled fish, remove the plastic, guts, eggs, spine, simmering, etc. of the fish, wash with brine, drain, dry, fill the gills with dry salt and sprinkle on the torso, put them side by side in a jar, sprinkle with salt every time 1 After 2 days, take it out of the soup and dry it, and then put it in a dry jar or store it in the soup. The longer the storage period, the greater the amount of salt.
이러한 전통적인 절임 생선의 경우에 염분이 생선에 과도하게 절여질 수 있 으므로 염분을 과도하게 섭취하게 되어 영양학적인 측면에서 바람직하지 못하다. 또한 이러한 방법은 생선의 비린내를 제거하지 못하므로 맛의 측면에서도 바람직하지 못하다.In the case of such traditional pickled fish, the salt may be excessively pickled in the fish, so the salt is excessively ingested, which is undesirable in terms of nutrition. In addition, this method is not preferable in terms of taste since it does not remove fishy fishy smell.
따라서 절임 생선의 비린내를 제거하고, 육질을 개선하기 위한 다양한 시도가 있었다.Therefore, various attempts have been made to remove fishy fish and improve meat quality.
대한민국특허 제10-362964호는 소금 용액에 당귀분말과 빙초산이 첨가된 염장 용액을 사용하여 생선을 처리함으로써 육질을 개선하고, 비린내를 제거하는 염장방법을 제안하고 있다. Korean Patent No. 10-362964 proposes a salting method for improving meat quality and removing fishy smell by treating fish using a salted solution in which sagwi powder and glacial acetic acid are added to a salt solution.
또한 대한민국 공개특허 제10-2004-81687호에서는 과일, 타임, 타란곤, 쑥, 인삼 등의 허브를 포함하는 절임원료를 사용하여 생선을 처리해서 비리내를 제거하는 방법을 제안하고 있다. In addition, Korean Patent Laid-Open Publication No. 10-2004-81687 proposes a method for removing fish by using a pickled raw material containing herbs such as fruit, thyme, tarragon, mugwort, ginseng and the like.
그러나 상기한 방법들은 염장 용액의 제조 원가가 높아지고, 비린내를 효과적으로 제거하지 못하는 문제점이 있다. However, the above methods have a problem in that the manufacturing cost of the salt solution increases, and fishy smell cannot be effectively removed.
본 발명은 생선 절임 과정에서 청양 고추를 첨가하므로 절임 생선 특유의 비린 맛을 제거하고 부드러운 맛을 지닌 절임 생선의 제조방법을 제공하는 것을 목적으로 한다. 또한 생선을 세척하는 과정에서 염도가 있는 소금물을 사용하므로 생선의 신선도를 유지하는 절임 생선의 제조방법을 제공하는 것을 목적으로 한다.An object of the present invention is to remove the fishy taste peculiar to pickled fish and to provide a method for producing a pickled fish with a soft taste since the addition of chungyang pepper in the pickling process. In addition, since the use of salty salt water in the process of washing the fish, an object of the present invention is to provide a method for producing a pickled fish to maintain the freshness of the fish.
본 발명의 적절한 실시 형태에 따르면, 1차 세척단계, 생선가공단계, 2차 세 척단계, 절임 단계, 건조 단계 및 진공 포장 후 동결하는 단계를 포함하는 절임 생선의 제조 방법에 있어서, 상기 1차 세척단계 및 2차 세척단계는 생선을 각각 염도 2 내지 4%의 소금물로 세척을 하고, 그리고 상기 절임 단계는 염도 4 내지 13%의 소금물에 15 내지 25g/ℓ의 청양고추 추출물을 혼합한 후 혼합액에 생선을 침지하고, 그리고 상기 건조단계는 침지된 생선을 염도 2%의 소금물로 세척하여 해풍에 건조하는 것을 특징으로 하는 절임 생선의 제조방법을 제공한다.According to a preferred embodiment of the present invention, in the method of producing a pickled fish comprising the first washing step, fish processing step, secondary washing step, pickling step, drying step and freezing after vacuum packaging, the primary In the washing step and the second washing step, the fish are washed with brine of 2 to 4% of salinity, and the pickling step is mixed with 15 to 25 g / L Cheongyang pepper extract in 4 to 13% of brine. Soaking the fish in, and the drying step provides a method for producing a pickled fish, characterized in that the immersed fish washed with salt water of 2% salinity and dried in sea wind.
본 발명의 다른 적절한 실시 형태에 따르면 생선가공단계는 소금과 청양고추 추출물을 10:1로 혼합한 소금을 생선에 뿌린 후 5 내지 12시간 동안 생선을 재우고, 그리고 절임 단계에서 생선을 상기 혼합액에 30분 내지 50분 동안 침지하고, 그리고 건조 단계에서 24시간 내지 72시간 건조하는 단계를 더 포함하는 것을 특징으로 하는 절임 생선의 제조 방법을 제공한다.According to another suitable embodiment of the present invention, in the fish processing step, sprinkling the fish for 5 to 12 hours after sprinkling the salt mixed with salt and Cheongyang pepper extract to the fish for 5 to 12 hours, and in the pickling step 30 It is immersed for minutes to 50 minutes, and provides a method for producing a pickled fish, characterized in that it further comprises the step of drying for 24 to 72 hours in the drying step.
아래에서 본 발명에 따른 절임 생선의 제조 방법은 첨부된 도면을 이용하여 상세히 설명하지만, 제시된 실시예는 본 발명의 범위를 제한하기 위한 것은 아니다. Hereinafter, the method for preparing pickled fish according to the present invention will be described in detail with reference to the accompanying drawings, but the examples presented are not intended to limit the scope of the present invention.
도 1은 본 발명에 따른 절임 생선의 제조 방법을 블록도로서 도시한 것이다.1 is a block diagram showing a method for producing a pickled fish according to the present invention.
도 1을 참조하면, 본 발명에 따른 절임 생선의 제조방법은, 1차세척단계(S11), 생선가공단계(S12), 2차세척단계(S13), 절임단계(S14), 건조단계(S15), 포장 및 동결 단계(S16)로 이루어진다. 구체적인 제조 공정은 다음과 같다.Referring to Figure 1, the method for producing pickled fish according to the present invention, the first washing step (S11), fish processing step (S12), the second washing step (S13), pickling step (S14), drying step (S15) ), Packaging and freezing step (S16). The specific manufacturing process is as follows.
절임 생선의 제조공정 1Manufacturing process of pickled fish 1
실시예 1Example 1
1. 1차 세척 단계(S11)1. First washing step (S11)
깨끗한 일급수에 간수가 빠진 국산 천일염을 용해시켜서 염도 2%의 소금물을 준비한 후 생선 즉 고등어, 삼치, 옥돔, 갈치, 준치 등의 생선을 세척한다. 염도가 있는 소금물로 세척하므로 생선 내부의 수분이 손실되지 않게 된다.Dissolve the domestic sun salt, which is free of brine in clean first-class water, and prepare salt water with a salt content of 2%, then wash the fish, such as mackerel, mackerel, jadefish, cutlass, and fish. Washing with salted brine ensures that no water is lost inside the fish.
2. 생선 가공 단계(S12)2. Fish processing step (S12)
세척한 생선을 머리, 꼬리, 뼈, 내장 등을 제거하고, 살만 떠서 생선살을 준비한다. Remove the head, tail, bones, internal organs, etc. of the washed fish, and scoop up the flesh to prepare the fish meat.
3. 2차 세척 단계(S13)3. Second washing step (S13)
깨끗한 일급수에 1년 이상 간수가 빠진 국산 천일염을 용해시켜서 염도 4%의 소금물을 준비한 후 상기 생선살을 세척한다. 이때 소금물의 온도는 5℃이하인 것이 바람직하다. 낮은 온도의 소금물로 세척하므로 생선살이 물러지지 않게 되고, 세척 과정에서 생선살의 신선도를 유지할 수 있게 된다.Dissolve the domestic sun salt, which is free from brine for more than a year, in clean primary water to prepare salt water with 4% salt and then wash the fish meat. At this time, the temperature of the salt water is preferably 5 ℃ or less. Washing with low temperature salt water prevents the fish meat from retreating and maintains the freshness of the fish meat during the washing process.
4. 절임 단계(S14)4. Pickling step (S14)
정제수에 1년 이상 간수가 빠진 천일염을 용해시켜 염도가 12 내지 14%인 소 금물을 준비한다. 믹서기 등의 분쇄 장치를 이용하여 청양 고추를 분쇄하여 청양고추 추출물을 준비한다. 상기 소금물 1리터에 대해서 청양고추 추출물을 15 내지 25그램 첨가한다. 즉 청양 고추 추출물을 15 내지 25g/ℓ 첨가하며 바람직하게는 20g/ℓ을 첨가하여 혼합액을 만든다.Prepare salts with 12 to 14% salinity by dissolving sun-dried salts in purified water for at least one year. Cheongyang pepper is ground using a grinding device such as a blender to prepare Cheongyang pepper extract. 15 to 25 grams of Chungyang pepper extract is added to 1 liter of the brine. That is, 15 to 25 g / l of yangyang pepper extract is added, and preferably 20 g / l is added to make a mixed solution.
청양 고추는 알칼로이드의 일종으로 고추의 매운맛을 내는 성분인 캅사이신이 다른 고추에 비해 월등히 많이 함유되어 있고, 미네랄 등 각종 영양소가 풍부하다. 이러한 청양 고추가 생선의 절임 단계에 첨가되므로 청양 고추의 캅사이신 성분으로 인해 생선은 비린 맛이 감소하고 부드러운 육질을 가지게 된다.Cheongyang pepper is a kind of alkaloid, which contains much more capsaicin, which is a hot ingredient of pepper, than other peppers, and is rich in various nutrients such as minerals. Since the Cheongyang pepper is added to the pickling stage of the fish, the fish due to the capsaicin component of the cheongyang pepper reduces fishy taste and has a soft meat.
상기 혼합액에 준비된 생선살을 100분 내지 150분 정도 침지하며 바람직하게는 120분 내지 130분 침지하여 절인다. 100분 이하로 침지하게 되면 혼합액이 생선 내부에 충분히 스며들지 않게 되고, 150분을 초과하여 침지하면 생선살이 너무 짜게 된다.Fish meat prepared in the mixed solution is immersed for about 100 minutes to 150 minutes, preferably 120 minutes to 130 minutes soaked. If it is immersed in 100 minutes or less, the mixed solution will not penetrate the fish sufficiently, and if it is immersed for more than 150 minutes, the fish meat becomes too salty.
절임 단계를 끝낸 생선살은 염도 2%의 소금물로 세척한다. 이 경우 소금물의 온도는 2차 세척 단계(S13)와 동일하게 5℃이하로 하는 것이 바람직하다. 이러한 세척 단계로 인해 생선의 잔여 염분 및 비린내를 제거할 수 있다.After the pickling, the fish fillet is washed with 2% salt. In this case, the temperature of the brine is preferably set to 5 ° C or less as in the second washing step (S13). This washing step can remove residual salt and fishy fish.
5. 건조 단계(S15)5. Drying Step (S15)
세척한 생선살은 바닷가에서 건조하는데 해풍으로 100분에서 150분 정도 건조하며, 바람직하게는 120분에서 130분 동안 건조한다. The washed fish meat is dried at the beach for about 100 to 150 minutes by sea breeze, preferably for 120 to 130 minutes.
6. 포장 및 냉동단계(S16)6. Packing and freezing step (S16)
건조된 생선살은 조리하기 편리하게 1마리씩 진공 포장한 후 영하 40℃ 이하에서 급속 냉동시킨다. 이 경우 냉동 시간은 12시간이 바람직하다. The dried fish meat is vacuum-packed one by one for convenient cooking and then rapidly frozen at below 40 ° C. In this case, the freezing time is preferably 12 hours.
절임 생선의 제조공정 2Manufacturing process of pickled fish 2
실시예 2Example 2
1. 1차 세척 단계(S11)1. First washing step (S11)
깨끗한 일급수에 간수가 빠진 국산 천일염을 용해시켜서 염도 2 내지 4%의 소금물을 준비한 후 90%까지 해동시킨 참조기를 세척한다. 염도가 있는 소금물로 세척하므로 생선 내부의 수분 손실을 최소화할 수 있다.After dissolving the domestic salt salt containing the brine in clean primary water to prepare salt water of 2-4% salinity, the reference group was thawed to 90%. Washing with salted brine minimizes water loss inside the fish.
2. 생선 가공 단계(S12)2. Fish processing step (S12)
2년 이상 간수가 빠진 국산 천일염과 청양고추 추출물을 중량비로 10:1로 혼합한다. 혼합된 소금을 조기의 아가미에 2 내지 6 알갱이 넣어주고, 몸통 부분에도 고르게 뿌린 후 3 내지 15시간 동안 재워둔다. Mix the natural sun-dried salt and Cheongyang pepper extract, which had been missing for more than two years, by weight ratio of 10: 1 2 to 6 grains of the mixed salt is added to the early gills, evenly sprayed to the body portion and left to rest for 3 to 15 hours.
3. 2차 세척 단계(S13)3. Second washing step (S13)
깨끗한 일급수에 1년 이상 간수가 빠진 국산 천일염을 용해시켜서 염도 2 내지 4%의 소금물을 준비한 후 다음 상기 조기를 세척한다. 바람직하게는 2회 세척하며 소금물의 온도는 5℃이하인 것이 바람직하다. 낮은 온도의 소금물로 세척하므로 조기가 물러지지 않게 되고, 세척 과정에서 생선의 신선도를 유지할 수 있게 된다.After dissolving the domestic salt salt containing more than one year in clean primary water to prepare salt water of 2-4% salinity, and then wash the early. Preferably washing twice and the temperature of the brine is preferably 5 ℃ or less. Washing with low temperature brine will prevent premature retreat and keep the fish fresh during the cleaning process.
4. 절임 단계(S14)4. Pickling step (S14)
정제수에 1년 이상 간수가 빠진 천일염을 용해시켜 염도 4%의 소금물을 준비한다. 믹서기 등의 분쇄 장치를 이용하여 청양 고추를 분쇄하여 청양고추 추출물을 준비한다. 상기 소금물 1리터에 대해서 청양고추 추출물을 15 내지 25그램 첨가한다. 즉 청양 고추 추출물을 15g/ℓ 내지 25g/ℓ 첨가하며 바람직하게는 20g/ℓ을 첨가하여 혼합액을 만든다.Prepare salt water with 4% salinity by dissolving sun-dried salt that has been drained for more than 1 year in purified water. Cheongyang pepper is ground using a grinding device such as a blender to prepare Cheongyang pepper extract. 15 to 25 grams of Chungyang pepper extract is added to 1 liter of the brine. That is, 15 g / l to 25 g / l of yangyang pepper extract is added, and preferably 20 g / l is added to make a mixed solution.
청양 고추는 알칼로이드의 일종으로 고추의 매운 맛을 내는 성분인 캅사이신이 다른 고추에 비해 월등히 많이 함유되어 있고, 미네랄 등 각종 영양소가 풍부하다. 이러한 청양 고추가 생선의 절임단계에 첨가되므로 청양 고추의 캅사이신 성분으로 인해 생선은 비린 맛이 감소하고 부드러운 육질을 가지게 된다.Cheongyang pepper is a kind of alkaloid, which contains much more capsaicin, which is a hot ingredient of pepper, than other peppers, and is rich in various nutrients such as minerals. Since the Cheongyang pepper is added to the pickling stage of the fish, the fish due to the capsaicin component of the cheongyang pepper reduces fishy taste and has a soft meat.
상기 혼합액에 준비된 조기를 20분 내지 40분 침지하며 바람직하게는 30분 침지하여 절인다. 20분 이하로 침지하게 되면 소금물이 생선 내부에 충분히 스며들지 않게 되고, 40분을 초과하여 침지하면 조기가 너무 짜게 된다. The early prepared in the mixed solution is immersed for 20 to 40 minutes, preferably immersed for 30 minutes. If it is immersed in 20 minutes or less, the brine does not penetrate the fish sufficiently, and if it is immersed for more than 40 minutes, the premature is too salty.
절임 단계를 끝낸 생선살은 염도 2%의 소금물로 세척한다. 이 경우 소금물의 온도는 2차 세척 단계(S13)와 동일하게 5℃이하로 하는 것이 바람직하다. 이러한 세척 단계로 인해 생선의 잔여 염분 및 비린내를 제거할 수 있다.After the pickling, the fish fillet is washed with 2% salt. In this case, the temperature of the brine is preferably set to 5 ° C or less as in the second washing step (S13). This washing step can remove residual salt and fishy fish.
5. 건조 단계(S15)5. Drying Step (S15)
세척한 조기는 바닷가에서 건조하는데 해풍으로 24시간 내지 72시간 건조한다. The washed premature dry at the seaside and dry for 24 to 72 hours by sea breeze.
6. 포장 및 동결 단계(S26)6. Packing and freezing step (S26)
건조된 조기는 조리하기 편리하게 1마리씩 진공 포장한 후 영하 40℃ 이하에서 급속 냉동시킨다. 이 경우 냉동 시간은 12시간이 바람직하다. Dried early stages are vacuum-packed one by one for convenient cooking and then rapidly frozen below 40 ° C. In this case, the freezing time is preferably 12 hours.
위에서 본 발명에 따른 청양 고추 추출물을 이용한 절임 생선의 제조방법을 제시된 실시예를 이용하여 상세하게 설명하였다. 제시된 실시예는 예시적인 것으로서 본 발명의 범위는 제시된 실시예에 제한되지 않고 아래의 특허청구범위에 의해서만 제한된다. The preparation method of the pickled fish using the chungyang pepper extract according to the present invention was described in detail using the presented examples. The examples presented are exemplary and the scope of the present invention is not limited to the examples given, but only by the claims below.
본 발명에 따른 절임 생선의 제조 방법은 생선살을 청양 고추 추출물이 첨가된 소금물에 침지하고 세척과정에서 소금물을 사용하므로 절임 생선의 비린 맛을 제거하고 부드러운 육질을 제공하게 된다. In the method of preparing pickled fish according to the present invention, the fish meat is immersed in brine to which the chungyang pepper extract is added, and the brine is used in the washing process, thereby removing the fishy taste of the pickled fish and providing a soft meat.
Claims (5)
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| KR101123578B1 (en) * | 2009-06-01 | 2012-03-23 | 윤희준 | Manufacturing method of salted fish |
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