KR20080063535A - The fish packed in bamboo tube, and it's packing method - Google Patents

The fish packed in bamboo tube, and it's packing method Download PDF

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KR20080063535A
KR20080063535A KR20070000013A KR20070000013A KR20080063535A KR 20080063535 A KR20080063535 A KR 20080063535A KR 20070000013 A KR20070000013 A KR 20070000013A KR 20070000013 A KR20070000013 A KR 20070000013A KR 20080063535 A KR20080063535 A KR 20080063535A
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fish
bamboo
packaging
sea water
container
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KR20070000013A
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Korean (ko)
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이성진
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이성진
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A22C25/14—Beheading, eviscerating, or cleaning fish
    • A22C25/145—Eviscerating fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method of packaging fish using a bamboo by coating the interior of a bamboo with sea salt and putting dressed fish into the bamboo is provided to increase the freshness of fish, tenderize the flesh of the fish and improve the taste. A bamboo is cut in regular interval and heated with 50% by weight of sea water and 50% by weight of drinking water. The interior of the heated bamboo is coated with sea salt. After removing impurities and unnecessary part from fish, the fish is washed with sea water and coated with wheat flour. The fish is put into the treated bamboo and the bamboo is then sealed.

Description

대나무를 이용한 생선 포장방법 및 동 방법에 의해 포장된 생선{THE FISH PACKED IN BAMBOO TUBE, AND IT'S PACKING METHOD}Fish packing method using bamboo and fish packed by the same method {THE FISH PACKED IN BAMBOO TUBE, AND IT'S PACKING METHOD}

도 1은 본 발명에 따른 대나무를 이용한 생선 포장방법의 공정도1 is a process chart of a fish packaging method using bamboo according to the present invention

본 발명은 대나무를 이용한 생선 포장방법 및 동 방법에 의해 포장된 생선에 관한 것으로, 더욱 상세하게는 대나무를 일정간격으로 절단하여 해수50%와 식수50%를 100℃로 끓여 대나무를 살균하는 제1단계와, 살균된 대나무 내부에 천일염을 도포하여 포장용기를 완성하는 제2단계와, 생선을 할복하여 내부 불순물과 불필요한 부분을 제거하고 해수로 세척하는 제3단계와, 세척된 생선을 포장용기에 담고 밀봉하는 4단계로 이루어진 대나무를 이용한 생선 포장방법 및 동 방법에 의하여 포장된 생선에 관한 것이다.The present invention relates to a fish packaging method using the bamboo and the fish packaged by the same method, more specifically, by cutting the bamboo at a predetermined interval boils 50% of seawater and 50% drinking water at 100 ℃ to sterilize the bamboo The second step of completing the packing container by applying sun salt to the inside of the sterilized bamboo, the third step of removing the internal impurities and unnecessary parts by halving the fish, and washing the washed water with sea water, It relates to a fish packaging method using a bamboo made of four steps to contain and seal and the fish packaged by the same method.

삼면이 바다인 우리나라에서는 예로부터 생선이 대표적인 식량으로 이용됨에 따라 다양한 조리 방법 및 저장 방법이 개발되어 왔으며, 특히, 고등어는 한국의 대표적인 생선으로서 지방 및 단백질 이외에도, 철분, 칼슘, 나이아신 등을 풍부하 게 함유하고 있으며 사람의 몸에 좋은 DHA(docosahexanoic acid), EPA(eicosa pentaenoic acid)등의 고도 불포화지방산이 많으며, 통상 원양어업으로 어획한 고등어는 그 유통 형태 및 소비 용도도 매우 다양하다.In Korea, where the three sides are the sea, various cooking methods and storage methods have been developed since fish has been used as a representative food. Especially, mackerel is a representative fish of Korea. In addition to fats and proteins, iron, calcium and niacin are abundant. It contains a lot of polyunsaturated fatty acids such as DHA (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for the human body.The mackerel, which is usually caught by ocean fishing, has various forms of distribution and consumption.

상기와 같은 고등어는 대개 배를 갈라 내장을 적출하고 세척하여 일회용 용기에 담고 외부를 랩핑하여 유통하거나 또는, 소금물에 염장한 간고등어 형태로 유통되는 것이 일반적이다.The mackerel as described above is usually divided into pears, the internal organs are extracted and washed, placed in a disposable container and wrapped by the outside, or distributed in the form of liver mackerel salted with brine.

그러나 생물 고등어나 염장한 간고등어 모두 일회용 합성수지 용기에 담겨 랩핑한 상태로 유통되거나 또는, 선물용으로 포장되는 경우 합성수지 필름을 이용하여 진공포장하고 이를 다시 고급포장용기에 담아 포장하는 것이 일반적인 포장방법이다.However, the general packaging method is that the biological mackerel or salted liver mackerel are packaged in disposable synthetic resin containers in a wrapped state, or when they are packaged for gifts, they are vacuum-packed using a synthetic resin film and packaged in a high-quality packaging container.

따라서, 사용이 간편하면서도 내부 생선의 신선도를 오랫동안 유지할 수 있는 포장방법이 요구되고 있다.Therefore, there is a need for a packaging method that is simple to use and maintains the freshness of the internal fish for a long time.

또한, 생선의 포장상태를 고급스럽게 형성함으로써 신선도나 획일화된 포장용기에 의하여 선물용으로 사용되지 못하던 생선을 선물용으로도 사용함으로써 소비자의 구매를 극대화 및 선택의 폭을 넓게 할 필요가 요구되고 있다.In addition, it is required to maximize the purchase of consumers and widen the choice by using fish as a gift by using freshness or uniform packaging, which is not used as a gift by forming the packaging state of the fish luxuriously.

본 발명은 상기와 같은 사정을 고려하여 이루어진 것으로, 그 목적은 생선의 포장방법을 대나무를 이용하여 고급스럽게 형성함과 동시에 일회용품의 사용을 배재하면서도 생선의 신선도를 오래 유지할 수 있는 생선의 포장방법을 제공함에 목적이 있다.The present invention has been made in consideration of the above circumstances, and an object thereof is to provide a packaging method of a fish which can maintain the freshness of fish for a long time while excluding the use of disposable products while simultaneously forming the fish packaging method luxuriously using bamboo. The purpose is to provide.

또한, 본 발명의 다른 목적으로는 대나무 특유의 성분이 유통과정에서 생선에 자연스럽게 스며들게 함으로써 육질을 보호하고 신선도를 높이며 또한, 생선을 세척시 각종 미네랄이 포함되어 있는 해수를 이용하여 세척함으로써 영양적인 측면에서 이로운 생선을 제공하는데 있는 것이다. In addition, another object of the present invention is to protect the meat quality and increase the freshness by allowing the ingredients unique to bamboo naturally soaking into the fish in the distribution process, and also by washing with sea water containing various minerals when washing the fish nutritional aspect To provide good fish

본 발명의 목적을 구현하기 위한 본 발명은 대나무를 일정간격으로 절단하여 해수50%와 식수50%를 100℃로 끓여 대나무를 살균하는 제1단계와, 살균된 대나무 내부에 천일염을 도포하여 포장용기를 완성하는 제2단계와, 생선을 할복하여 내부 불순물과 불필요한 부분을 제거하고 해수로 세척하는 제3단계와, 세척된 생선을 포장용기에 담고 밀봉하는 4단계로 이루어진 대나무를 이용한 생선 포장방법 및 동 방법에 의하여 포장된 생선을 제공함을 특징으로 한다.The present invention for realizing the object of the present invention is the first step of sterilizing bamboo boils 50% of sea water and 50% of drinking water to 100 ℃ by cutting the bamboo at a predetermined interval, and applying a sun salt to the sterilized bamboo packaging container And a third step of completing the fish, a third step of removing the internal impurities and unnecessary parts by circumcising the fish, and washing with sea water, and a four-step fish packing method comprising the sealed fish in the packing container and sealed. It is characterized by providing a packaged fish by the same method.

상기에서 사용되는 대나무는 항균성, 탈취성, 신선도 유지성을 지니고 있는 것으로 알려져 있으며, 그 종류로는 크게 왕대속(Phyllostachys), 해장죽 속(Arundinaria), 조릿대속(Sasa), 이대속(Pseudosasa)등으로 분류된다.Bamboo used in the above is known to have antibacterial, deodorant, freshness retention, and the type of the bamboo is largely (Phyllostachys), Arundinaria, Sasa, Pseudosasa, etc. Classified as

본 발명에 사용되는 대나무는 두께가 8㎝ ~ 30㎝로 내부에 생선을 수납하기 용이한 왕대속 종류를 사용함이 바람직하다.Bamboo used in the present invention is preferably 8cm to 30cm in thickness using a type of royal genus that is easy to store fish therein.

상기의 대나무를 적당한 길이로 절단하고 반을 갈라 포장용기를 형성한 후 이를 해수50%와 식수50%의 물에 침지시켜 100℃에서 일정시간 끓여 포장용기를 살균한다.The bamboo is cut to a suitable length, and split into half to form a packaging container, which is immersed in water of 50% of seawater and 50% of drinking water, and boiled at 100 ° C. for a certain time to sterilize the packaging container.

또한, 살균된 대나무의 내부에 천일염을 도포하여 수납되는 생선이 별도의 염장처리를 하지 않아도 포장 후 염장됨으로써 제조공정을 줄일 수 있으며, 육질의 변질 부패를 막을 수 있다.In addition, the fish stored by applying sun salt to the inside of the sterilized bamboo can be salted after packaging without additional salting process to reduce the manufacturing process, it is possible to prevent the deterioration of meat quality.

상기에서 천일염은 알려진 바와 같이 칼슘, 마그네슘, 아연, 칼륨, 철 등의 무기질과 수분이 많기 때문에 채소나 생선의 절임에 좋아 김치를 담그거나 간장, 된장 등을 만들 때 주로 쓰인다. 몸에 좋은 무기질이 많이 함유되어 있는 반면 독성물질도 다소 함유 하고 있기 때문에 이를 제거하고 섭취해야 하는데, 천일염으로 김치를 담그거나 간장, 된장을 만들면 발효되면서 유해 성분이 사라지게 된다. 또한 천일염은 흡습성이 높아 잘 굳어지기 때문에 밀폐하여 보관해야 하는 것으로 알려져 있다. As it is known that natural salt is calcium, magnesium, zinc, potassium, iron and other minerals and moisture is good for pickling kimchi or soy sauce, soybean paste, soybeans and vegetables. It contains a lot of minerals that are good for your body, but also contains some toxic substances, so you have to remove it and consume it. If you soak kimchi with sun salt or make soy sauce and soybean paste, the harmful ingredients disappear. In addition, sun salt is known to be kept tightly closed because it hardens well due to high hygroscopicity.

상기와 같이 포장용기를 형성한 후 생선을 세척한다.After forming the packaging container as described above to wash the fish.

상기 생선은 할복하여 내부의 불순물 및 불필요한 부분을 제거하고 미네랄이 다량 함유된 수심 약 100m 정도 해저의 해수를 그대로 이용하여 생선을 세척함으로써 육질을 보호하고 생선의 원래의 맛을 유지한다.The fish is circumcised to remove impurities and unnecessary parts therein and to protect the meat by maintaining the original taste of the fish by washing the fish as it is using seawater of about 100m depth containing a large amount of minerals.

또한, 생선의 외부면에 밀가루를 도포할 수 있다.It is also possible to apply flour to the outer surface of the fish.

이는, 밀가루가 생선의 비린내를 제거하며 생선의 표면에 막을 형성하여 공기와의 접촉을 최소화함으로써 삼투압 현상을 방지함으로써 신선도를 유지할 수 있다.This can maintain freshness by preventing the osmotic pressure by removing the fishy fishy fish and forming a film on the surface of the fish to minimize contact with air.

상기와 같이 세척된 대나무 포장용기에 생선을 수납하고 대나무의 연결부위를 테이프 등으로 밀봉처리하여 포장을 완성한다.The fish is stored in the bamboo packaging container washed as described above, and the connection portion of the bamboo is sealed with tape to complete the packaging.

한편, 상기와 같이 포장된 대나무의 외면을 랩핑함으로써 대나무의 외면을 보호할 수 있다.On the other hand, by wrapping the outer surface of the packaged bamboo as described above it can protect the outer surface of the bamboo.

이상과 같이 본 발명에 따른 대나무를 이용하여 생선을 포장하면 살균 및 소취 효과가 우수하여 위생적이고 비린내가 나지 않으며, 많은양의 미네랄과 영양물질을 첨가할 수 있는 효과가 있다.Packaging fish using bamboo according to the present invention as described above is excellent in the sterilization and deodorizing effect is not hygienic and fishy, there is an effect that can add a large amount of minerals and nutrients.

또한, 생선의 외면에 밀가루를 도포함으로써 표면에 막을 형성하여 공기와의 접촉을 최소화함으로써 삼투압 현상을 방지함으로써 신선도를 유지하고 육질이 연해지고 풍미를 향상시켜 맛이 좋고 항산화 활동을 증진시키는 효과가 있다.In addition, by applying flour to the outer surface of the fish to form a film on the surface to minimize the contact with the air to prevent the osmotic pressure to maintain the freshness, tender meat and improve the flavor to improve taste and antioxidant activity .

지금까지 설명한 실시 예는 바람직한 예에 불과한 것으로, 본 발명의 기술사 상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이므로, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.The embodiments described so far are only preferred examples, and it is obvious to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and therefore, such modifications and modifications belong to the appended claims.

Claims (3)

대나무를 일정간격으로 절단하여 해수50%와 식수50%를 100℃로 끓여 대나무를 살균하는 제1단계;Cutting the bamboo at regular intervals to sterilize the bamboo by boiling 50% of sea water and 50% of drinking water at 100 ° C .; 살균된 대나무 내부에 천일염을 도포하여 포장용기를 완성하는 제2단계;A second step of applying a sun salt to the sterile bamboo to complete the packaging container; 생선을 할복하여 내부 불순물과 불필요한 부분을 제거하고 해수로 세척하는 제3단계;Halving the fish to remove internal impurities and unnecessary parts and wash with sea water; 세척된 생선을 포장용기에 담고 밀봉하는 4단계;로 이루어짐을 특징으로 하는 대나무를 이용한 생선 포장방법Fish packaging method using bamboo, characterized in that consisting of; four steps to seal the sealed fish in a packaging container; 제1항에 있어서,The method of claim 1, 상기 세척된 생선 표면에 밀가루를 도포하는 단계를 더 포함하는 것을 특징으로 하는 대나무를 이용한 생선 포장방법Fish packaging method using a bamboo, characterized in that further comprising the step of applying flour to the washed fish surface 대나무를 일정간격으로 절단하여 해수50%와 식수50%를 100℃로 끓여 대나무를 살균하고 대나무 내부에 천일염을 도포하여 형성한 용기에 내부 불순물과 불필요한 부분을 제거하고 해수로 세척한 생선을 용기에 담고 밀봉하여 형성된 저장된 생선. Cut bamboo at regular intervals and boil 50% of seawater and 50% of drinking water at 100 ℃ to sterilize the bamboo and apply sun salt to the inside of the bamboo to remove internal impurities and unnecessary parts and wash the fish with seawater in the container. Fish stored and formed by sealing.
KR20070000013A 2007-01-02 2007-01-02 The fish packed in bamboo tube, and it's packing method KR20080063535A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180122140A (en) 2017-05-02 2018-11-12 경해식품미더덕영어조합법인 The wrapping for fish
KR102547295B1 (en) * 2022-12-28 2023-06-23 주식회사 더가넷 Container for liquid injection using gourd and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180122140A (en) 2017-05-02 2018-11-12 경해식품미더덕영어조합법인 The wrapping for fish
KR102547295B1 (en) * 2022-12-28 2023-06-23 주식회사 더가넷 Container for liquid injection using gourd and manufacturing method thereof

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