KR20090017675A - A production method of salt mackerel using the salt which was produced with deep-ocean water and its water - Google Patents

Abstract

A method for preparing the salted mackerel is provided to improve the safety of sanitary and to enhance taste by using deep sea water. A method for preparing the salted mackerel comprises the steps of concentrating deep sea water to a specific gravity of 26-32 Be to obtain salt, and mixing the salt with 1-8 wt% of at least one nonreducing sugar such as raffinose, trehalose, sucrose, etc.; and preparing the salted mackerel with the prepared salt by common method.

Description

A production method of salt mackerel using the salt which was produced with deep-ocean water and its water}

Figure 1 is a process chart for making liver mackerel

2 is a wet salt treatment process chart by electrostatic induction treatment

<Explanation of symbols for main parts of drawing>

1: mixing tank 2: mixing tank stirrer

3: deep ocean brine transfer pump 4: wet salt treatment tank

5: wire mesh electrode 6: insulator

7: Conductor 8: Foundation Concrete

9: mackerel 10: high voltage electrostatic generator

10a: transformer 10b: voltage regulator

10c: primary winding 10d: iron core

10e: secondary winding 10f: insulation terminal

10g: output terminal 11: earth

C1, C2: Condenser pHI: pH indicator

BI: Baume's indicating hydrometer

The present invention relates to a method for making liver mackerel, and more specifically, the additives of plant extracts are added to the deep sea water deeper than 200m deep in the sea level where salt concentration is adjusted to 5-12 ° Be. The mackerel, which had been pre-treated by removing the bokbok, viscera, lavage and blood from the solution, was deposited, and the mackerel, which was wet salted and treated with electrostatic induction, was naturally dried. It is a method of making the liver mackerel by packaging the dried salted, then aged and sterilized.

Liver mackerel is a salty pickled mackerel with salt so that it does not decay or decay.

In general, the method of making a liver liver mackerel, thaw frozen mackerel, halved with unfrozen mackerel to remove the intestines, washed to remove bloody mackerel after wet salting, and then dried gently Made with salted (天日 鹽).

The salt used to make the above-mentioned conventional liver mackerel used the natural salt which evaporated the surface seawater from salt salt by evaporating moisture by solar heat and wind. In the case of the salt salt produced in the salt salt, When using salt produced in contaminated waters due to concentration of population, pollutants may be contained, which causes problems with hygienic safety.

Deep sea water is usually called deep sea water, which is deeper than 200m, and unlike surface waters, it does not reach sunlight and prevents plankton and life from multiplying. Due to the high concentration of nutrients and density difference according to water temperature, there is no contaminant present in surface seawater because it is not mixed with surface seawater. Rich in nutrients, contaminants, cleanliness with very few harmful bacteria and organic matter, and inorganic nutrients that are very important for plant growth. Mineral balance characteristics, which have a good balance of minerals and various mineral components, and the surface tension due to the small grouping of clusters of water molecules for a long time under high pressure and low temperature. There are characteristics such as maturation, which is matured with water having good permeability and less permeability.

In particular, salt containing a large amount of minerals produced in deep sea water has various kinds such as calcium (Ca), magnesium (Mg), iron (Fe) and zinc (Zn), which are necessary for the growth of basophilic fermentation microorganisms. It contains a wide variety of minerals and has a high density of nutrients such as nitrates, phosphates, and silicates due to low temperature and no living organisms. As it does not mix at all, it does not contain contaminants.

Aging said, “The proteins, fats, and carbohydrates in foods do not decay due to the action of enzymes, microorganisms, salts, etc., and cause chemical changes such as fermentation. To control the size of the particles so that they have a unique taste and aroma. ”In the fermentation process of alcohols such as sake, beer, wine, and sake, they must be aged under specific time, temperature and humidity conditions. It has a special aroma and taste.

As defined above, the definition of “aging” by fermenting foods is expressed simply as “improvement of taste and aroma by leaving it under specific pressure, temperature, humidity, etc.”, and also expressing the result of the ripening operation. Specific figures could not be presented.

Thus, some scholars say that in alcohol fermentation, "maturation" means "the cluster of water molecules, including ethanol molecules, is subpopulated and stabilized."

The water molecules and alcohol molecules of the alcohol-fermented aqueous solution are composed of clusters by hydrogen bonds, and the method of measuring the number of these aggregates is currently nuclear magnetic. It is indirectly estimated by measuring the value of the ¹⁷ O-NMR half-width of the resonance (NMR).

When the fermented alcoholic aqueous solution is left for a long time, the hydrogen bonds of the water molecules are partially broken down by alcohol and minerals in the solution, so that they are small grouped, so that the surface tension is reduced and the permeability is improved. The taste is improved, and in the alcohol fermentation process, such a treatment process is sometimes referred to as "maturation".

Since the fermentation period after fermentation takes a few months to several decades or hundreds of years, it requires a lot of containers and a large space, there is a problem of high facility costs and labor costs in order to process large quantities commercially.

Mackerel is a cheap fish, rich in vitamins B2, B12, D, DHA (Docosahexaenoic acid), and EPA (Eicosapentaenoic acid), but a nutritious fish. .

In particular, mackerel contains a lot of substances called histidine, which is a toxic histamine that causes allergy due to decay and fermentation due to the action of decaying microorganisms over time. ) Is generated, and the protein is converted to trimethylamineoxide by a perishable microorganism, and then volatile trimethylamine (Trimethylamine), a causative agent of fishy fish, is generated.

So mackerel should be caught and frozen and salted to prevent rot and rot.

And in order to make high quality liver mackerel, a method should be devised to suppress fishy smell as much as possible without deterioration even after long-term storage with uncontaminated salt.

In the present invention, in order to suppress fishy components while salting mackerel using salt and deep sea water produced by concentrating deep sea water deeper than 200m deep in uncontaminated sea level, the plant polyphenolic compound in the first wet treatment. Additives of (polyphenolic compounds) to suppress the occurrence of fishy smell.

Salt used in the secondary dry salting process is a saccharide which is not reducible among fructose. Use salt mixed with nonreducing sugars such as Raffinose, Trehalose and Sucrose.

In order to suppress fishy smell, salt produced from deep seawater in wet salt water treatment is dissolved in deep seawater, and concentrated in concentrated water obtained in hydrous water or reverse osmosis filtration process with a specific gravity of 5 to 12 ° Be. The pretreated mackerel is deposited on the hydrated water containing the additive of the plant polyphenol compound, and subjected to the primary salting treatment by electrostatic induction treatment.

Additives of plant polyphenol compounds are contained in the fruits, roots, stems, leaves, etc. of most plants, and non-toxic plants such as lacquer and rock odors can be used. Kawagoe, Angelica, Licorice, Sambaekcho, Samjigu leafcho, Eoseongcho, Motherwort, Mugwort, Ogapi加皮, orchid, rhododendron, violet, gardenia, jasmine, safflower, chrysanthemum, hydrangea, donggyu, jagja決 明子, Gugija, Bokbunja, Schisandra chinensis, Omija, Fifth Jaja, Sansaza, Tosaza, Saengsam, Mantischo, Jinpi , Cinnamon, ginseng, medicinal herb, mountain oyster, wild sorghum, spearmint, ginger, raw ginger, yellowtail, yulmu, kwakhyang香, Camellia, Tofu (,), Cinnamon (칡), peony (호), Shiho (柴胡), Macmun-dong (하), Hasao (何首烏), bellflower, evening primrose, wild lanterns, kelp, Japanese leek root, Chinese quince ( Wood, oak, elm, oak, pine, holly, bee, gingko, honeysuckle, creeper, stalk, deodeok, astronomical dong, cheonmundong ( Medicinal plants, plantain, dandelion, horseradish, wormwood, sky flock, oil herb, baby girl, marionette, brier, forget-me-not, soothe, wormwood, moth, stalk, buckwheat Wild vegetables such as wheat herbs, stalks, shovels, sage, greens, reddock, sesame seed, ground herb, samnamul, oyster, and poisonous wild vegetables. , 菜, 水芹, Japanese radish, Perilla, Celery, Parsley, Lettuce, Chinese cabbage, Leek, Leek, Spinach, Garland chrysanthemum, Burdock, Lotus ), Raw River, beet, paprika, soothe, broccoli, pine needles, red pepper and red pepper, comfrey, cucumber, bean sprouts, kale, mallow, chicory ), Freshly prepared, mustard, sweet potato, eel, Kyona, green peas, chard, carrot, sedum, reddish, romane Lettuce, potato, yacon ( Yacon, Hemp, Garlic, Buttercup, Amaranth, Korean cabbage, Sinseoncho, Asparagus, Beet, Aloe, Oak leaf, Cone, Taro Cultivated vegetables such as papaya, pumpkin leaves, cauliflower, broccoli, ginkgo leaves, tea leaves, beans or green beans, persimmon leaves, fresh leaves, mulberry leaves, bamboo leaves ), Leaves of pine needles, white leaves, cherry leaves, dysentery, loquat leaves, bamboo shoots, leaves, sprouts, quince, jujube, apples, pears, plums, and raspberries. , Pomegranate, Bulbs, plums, peaches, acorns, grapes, tanza, citron, maroon, stalk, cherry, kiwi, cherry, tangerine, orange, grapefruit Use plant extracts such as persimmons, figs, lemons, melons and cacao.

Such plants include plant polyphenols such as tannins, flavonols, flavones, flavanones, catechins, and anthocyanidins. Compound is contained.

Extraction of polyphenolic compounds from the above-mentioned plants is persimmon vinegar, apple vinegar, vinegar, plum vinegar, grape vinegar, onion vinegar, citron vinegar, rice vinegar, pomegranate vinegar, apricot vinegar, citrus fruit (tangerine, lemon, citron etc.) vinegar Method of fermentation and extraction, as in the production of strawberry (bokbunja) vinegar, fig vinegar, mulberry vinegar, loquat vinegar, barley, vinegar vinegar, corn vinegar, brown rice vinegar, barley tea, brown rice tea, corn tea Extract by heating, such as plum blossom tea, honeysuckle tea, green tea, black tea, and extraction using a solvent such as alcohol, going to go with vegetables or fruit juice (Juices).

Wood vinegar or bamboo vinegar produced when carbonizing wood such as bamboo or oak, sake lees from the rice wine making process, yeast dregs from the beer fermentation process, wine making process Since the polyphenol compound is contained also in fermented dregs and rice water, these can also be used.

Humic acid, which is extracted by alkali treatment of corrosive substances (peat), or Fulvic acid, which is extracted by acid treatment, contains a large amount of vegetable polyphenol compounds. Can be used.

Most of the extracts of vegetable polyphenolic compounds are acidic substances having a pH of 4 or less. However, when the pH is 4 or more, such as rice water, sake lees, yeast dregs, and fermented dregs in the winemaking process, acetic acid and tartaric acid ( Tartaric acid), citric acid, malic acid, malic acid, organic acid such as succinic acid, etc. Use the injected one.

In the present invention, the vegetable polyphenol compound added to the wet salting treatment may be used alone or in combination of two or more kinds of the above-described vegetable polyphenol compounds, and the substances containing the above-mentioned vegetable polyphenol compounds may be collectively described below. Referred to as "polyphenol compound".

The reaction mechanism (Mechanism) which suppresses fishy smell of mackerel by said polyphenol compound is as follows.

Polyphenol compounds are quinone compounds by the catalysis of polyphenol oxidase such as laccase or tyrosinase contained in the plant itself in the air.

Polyphenolic compounds + air (O ₂ ) ―Polyphenoloxidase → Quinone + H ₂ O ₂ . … … … … … … … … … … … ①

The quinone compound undergoes a polycondensation reaction with alkaline volatile trimethylamine, a substance that causes fishy odors, thereby making trimethylamine a nonvolatile macromolecular compound. By switching to)) fishy outbreaks are suppressed.

Quinone + Trimethylamine → Nonvolatile Macromolecular Compound… … ②

The above-described mechanism of suppressing fishy smell by polyphenolic compounds is suppressed by fishy fish by the same mechanism that produces humic substances by corrosive reaction of organic substances in natural ecosystem.

In the case of the salt used, the salt precipitated by concentrating the seawater or the deep seawater contains MgSO ₄ · 7H ₂ O and MgCl ₂ · 6H ₂ O, which are deliquescent substances. Because it can absorb water and degrade the quality, to make high quality liver mackerel, roast or bake at around 400 ° C to convert MgSO ₄ · 7H ₂ O and MgCl ₂ · 6H ₂ O to MgO, or salt to bamboo vinegar solution ( It is preferable to use salt produced by firing at 800 to 1,200 ° C. in bamboo barrels or crucibles with bamboo or wood vinegar (木 醋 液), and the reaction is as follows.

MgCl ₂ + H ₂ O—heat → MgO + 2HCl... … … … … … … … … … … … … … ③

2MgSO ₄ + C-heating → 2MgO + 2SO ₂ + CO ₂ ... … … … … … … … … … … … … ④

MgSO ₄ + H ₂ O—heating → MgO + H ₂ SO ₄ →→ MgO + SO ₃ + H ₂ O... … … … … … ⑤

MgO + SO ₃ + C-heating → MgO + SO ₂ + CO... … … … … … … … … … … … … ⑥

MgSO ₄ + CO-heating → MgO + SO ₂ + CO ₂ ... … … … … … … … … … … … … … ⑦

In order to salt the mackerel in the first wet salting process, salt and polyphenolic compounds penetrate evenly to every corner of the meat. When high pressure electrostatic treatment is applied and electrostatic induction treatment is carried out, the cluster of water molecules is divided into small groups. As the nuclear magnetic resonance ¹⁷ O-NMR half-value width is processed in the range of 50 to 60㎐, the surface tension of the water is dropped, and the penetration force is improved to penetrate every corner of the meat. It becomes possible.

Republic of Korea Patent Registration No. 10-0496676 (Method of manufacturing liver mackerel), Patent Registration No. 10-0447335 (Method of manufacturing liver mackerel using bamboo salt and liver Mackerel produced by the same method), Patent registration number 10- 066171 (method of manufacturing liver liver mackerel) and the like have been proposed, but there may be a problem that hygiene is not safe because it uses sun salt that can be contaminated.

So, the salt used in the present invention is taken from the deep sea water of the deep seabed deeper than 200m deep from the sea surface, Republic of Korea Patent Application No. 10-2005-0095509 (method for producing high salt content salt from the deep sea water), Korean patent Mineral content produced by Application No. 10-2006-0003588 (Method for preparing and using salt from deep sea water for salt food) except for NaCl (KCl, K ₂ SO ₄ , MgCl ₂ , MgSO ₄ , CaCl ₂ , CaSO ₄ ..), liver mackerel using salt containing non-reducing sugar mixed with salt containing no contaminant in the range of 10 to 20wt% Let's show you how to make it.

In the present invention, the Bomedo (° Be) of the Baume's hydrometer showing the specific gravity of the brine is expressed as a numerical value of the scale when the Bomedo hydrometer is floated in the liquid to measure the specific gravity of the liquid, the specific gravity of the water There are heavier heavy bomedoes for heavy liquids, and light bomedos for light liquids that are lighter than the specific gravity of water. Among them, the heavy liquids are pure water. Is 0 ° Be, 15% saline is 15 ° Be, and the division is divided into 15 equal parts. For the liquid solution, 10% saline is 0 ° Be, and pure water is 10 ° Be. In addition, the interval between them is divided into 15 equal parts. Since the depth of the sea is approximated with the salt concentration (wt%) in the case of deep sea water, it is widely used as a measure of the concentration.

The relationship between the Bume (° Be) and the specific gravity (d) of the liquid is

For heavy media that has a specific gravity of liquid greater than that of water

d = 144.3 / (144.3-° Be). … … … … … … … … … … … … … … … … ⑧

In the case of an alarm field where the specific gravity of the liquid is lower than the specific gravity of the water

d = 144.3 / (134.3 + ° Be). … … … … … … … … … … … … … … … … ⑨

The present invention provides a method for making a liver mackerel salted mackerel using salt and deep sea water produced in deep sea deeper than 200m deep in the sea surface without any pollution to solve the above problems It is an object of the present invention.

The present invention for achieving the above object is characterized by consisting of the step of producing the salt for pickling mackerel from the deep sea water of the seabed deeper than 200m deep in the sea surface and the step of making liver mackerel.

The present invention comprises a step of producing salted mackerel and a step of making liver mackerel from the deep sea water of the seabed deeper than 200m deep in the sea surface, each step is a method of making liver mackerel in which each of the following processes sequentially It will be described in detail with reference to the accompanying drawings as follows.

I. Steps to produce salt for pickling mackerel

1) Process of producing salt from deep sea water

In the present invention, the salt pickling mackerel is taken from the deep sea water deeper than 200m deep from the uncontaminated sea level by evaporation concentration method by solar heat, heating evaporation concentration method, vacuum evaporation concentration method, concentration method by freezing. By using the method or a combination of two or more methods, the salt deposited in the range of 26-32 ° Be of the specific gravity of Bumedo is separated from the salt and produces salt.

Example 1

Deep seawater with a depth of 650 m was taken and heated to produce 50 kg of salt that precipitated in the range of 26-32 ° Be.

2) Process to make salt mixed with non-reducing sugar

Nonreducing sugars, such as Raffinose, Trehalose, and Sucrose, which are not reducible among the fructose in the salts produced in the salt producing process from the deep sea water. Of these, a mixture of single or two or more kinds is mixed in a range of 1 to 8 wt% to form a salt having non-reducing sugars mixed.

Example 2

10 kg of the salt produced in Example 1 was mixed with 0.5 kg of sucrose to make 10.5 kg of the salt containing the non-reducing sugar.

3) Process to make calcined salt mixed with non-reducing sugar

The salt produced in the salt producing process from the deep sea water contains MgSO ₄ · 7H ₂ O and MgCl ₂ · 6H ₂ O, which are deliquescent substances, so that moisture is absorbed in the air during summer when the humidity is high. Since the quality of the product (liver mackerel) decreases the bitter taste, in order to make high-quality liver mackerel, MgSO ₄ · 7H ₂ O and MgCl ₂ It is necessary to convert deliquescent substances such as 6H ₂ O to MgO. There are two methods of treatment.

① How to heat around 400 ℃

The salt produced in the salt producing process from the deep sea water is roasted at 350 to 400 ° C, or baked at 400 to 500 ° C to make calcined salt.

② How to heat by mixing salt and wood vinegar

Injecting the salt produced in the above-mentioned deep sea water production process into a bamboo barrel or crucible, filling wood vinegar (including bamboo vinegar) with salt, and heating it to 800 to 1,200 ° C. After three times, it is pulverized to produce calcined salt.

In order to make high-quality liver mackerel, the salt used in the dry salting process is added to the calcined salt and non-reducing sugar such as Raffinose, Trehalose, and Sucrose. Mixed alone or in a mixture of two or more thereof in a range of 1 to 8 wt% to form calcined salt in which non-reducing sugars are mixed.

Example 3

10 kg of salt produced in Example 1 was charged to the crucible, 10 liters of bamboo vinegar was injected and first calcined at 800 ° C. in an electric furnace. After cooling to pulverized to make calcined salt of 8.2kg, 0.5kg of sucrose was mixed with the calcined salt to make 8.7kg of calcined salt mixed with non-reducing sugar.

II. Steps to Make Liver Mackerel

1) Pretreatment Process of Mackerel

Freezer mackerel is thawed and frozen together with unfrozen mackerel to remove the intestines and spines, and then washed with brine to remove blood and foreign substances to be sent to the wet salting process.

And if the wet salting treatment is omitted to reduce the cost, the pretreated mackerel is sent to the drying process.

2) Wet Salting Process

In the case of preparing beverages using deep seawater or deep seawater taken from deep seabeds deeper than 200m deep, the concentrated concentrated brine is supplied to the mixing tank (1) without being filtered in the reverse osmosis filtration process (2). While stirring with, the salt produced in the salt producing process from the deep sea water of the step of producing the salt for pickling mackerel is injected into the range of 5-12 ° Be of specific gravity, and the additive of the vegetable polyphenol compound Is adjusted to the range of 5 to 6 and injected into the wet salt treatment tank 4 by the deep seawater brine transfer pump 3.

When the deep sea brine of the mixing tank 1 is supplied to the wet salt treatment tank 4, the wire mesh electrode 5 made of a flame-resistant material is filled with the mackerel pretreated in the pretreatment process of the mackerel. It is injected into the wet salt treatment tank 4, and the output terminal 10g of the secondary winding 4 of the transformer 10a of the high voltage electrostatic generator 10 is connected to the wire mesh electrode 5. Then, the incoming power is applied to an AC power source having a voltage of 100 to 220 volts and a frequency of 50 to 60 Hz, and the voltage regulator 10b is adjusted to adjust the voltage to the wire mesh electrode 5 at 3,000 to When 5,000 volts and a current of 10 to 150 mA are applied for 4 to 10 hours, the electrostatic fields of + and-alternately act on the wire mesh electrode 5 alternately. When electrostatic induction treatment is carried out, the water molecules themselves vibrate and rotate, and the hydrogen bonds of the water molecules are partially broken. NMR (核磁氣共鳴: Nuclear magnetic resonance , NMR) 17 O-NMR half-width (半値幅) value is a sub-group of 50~60㎐ range: As the treatment with (小集團水microclustered water) saline and polyphenols Mackerel (9) Mackerel (9), which penetrates into every corner of the flesh and is subjected to the primary wet salting process, is taken out from the wet salting tank (4) and sent to the drying process.

Most of the additives of vegetable polyphenolic compounds have acidity of 2 ~ 4 pH, and it is injected into the mixing tank (1) to adjust the deep salt solution of marine deep brine to adjust the pH to weakly acidic state of 5 ~ 6. 4), trimethylamine, which is a component of fishy fish, is an alkali. Therefore, polymethyl-condensation reaction with polyphenol compounds is more efficiently performed, resulting in a macromolecular compound that is a nonvolatile substance. It is converted into a compound and salted with mackerel (9) that does not smell fishy.

When electrostatic induction treatment is performed in the wet salt treatment tank (4), the clusters of water molecules are divided into small groups and treated with small groups of water, resulting in the reduction of surface tension and viscosity, resulting in salinity and poly Penetration rate of phenolic component is improved, so salting efficiency and fishy suppression efficiency are improved.

The transformer 10a of the high-voltage electrostatic generator 10 includes an iron core 10d, a primary winding 10c, a secondary winding 10e, an output terminal 10g of a secondary winding 10e, It consists of an insulating terminal 10f of the secondary coil 4, the voltage regulator 6 is connected to the primary winding 10c, and the output terminal 10g of the secondary winding 10e is a conductor 7 ) Is connected to the wire mesh electrode 5 filled with the mackerel 9 in the wet salt treatment tank 4 provided on the insulator 6 insulated by).

The output terminal 10g of the secondary winding 10e of the transformer 10a is connected to the wire mesh electrode 5 filled with the mackerel 9, and the insulation terminal 10f of the secondary winding 10e is a transformer ( It is insulated in insulator in 10a).

The salt salt water treatment tank (4) and the wire mesh electrode (5) are made of flame-resistant materials, and at the bottom, one of the insulators (polyethylene), polyvinyl chloride (PVC), and styrofoam is selected. Under the insulator 6, the conductor 7, which is a conductor and a corrosion resistant material, is installed between the foundation concrete 8 structures, and the conductor 7 is grounded 11 to the ground.

When the wet salt treatment tank 4 is installed on the insulator 6 and the conductor 7 and the high voltage constant voltage generator 10 installed under the insulator 6 are grounded 11, the high pressure constant voltage generator 10 The capacitors C ₁ and C ₂ are formed between the wire mesh electrode 5 and the ground 11 in the wet salt treatment tank 4.

At the same time as forming the capacitor C ₂ which insulated the terminal 10f which is one end of the high voltage side secondary winding 10e in the transformer 10a from the insulator in the transformer 10a, the secondary winding of the high voltage side ( The remaining output terminal 10g of 10e) is connected to the wire mesh electrode 5 in the wet salt treatment tank 4 insulated from the ground 11 by the conductor 7 to form a capacitor C ₁ . Since the voltage between the output terminal 10g and the ground 11 is 250 to 3,500 volts and the current is a weak current of 10 to 150 mA, even if a person contacts the wet salt treatment tank 4 in the ground state, there is no danger. none.

When electrostatic induction approaches the charged material charged with an electrically neutral material, a charge having a polarity opposite to that of the charged material appears on the surface of the material close to the charged material, and the same charge as the far charged material appears. In addition, even when an electric field exists outside of the charging body, a charge opposite to the external charge appears. The charges appearing at this time are called inductive charges, and the neutral material has induced charges, which induces charges to the material by external electrical action that is not in contact, resulting in polarization of + charges and -charges. It is said that electrostatic induction or electrostatic induction is applied, and when applying an alternating voltage to a material by applying this phenomenon, rotation and vibration are applied to the molecules of the material to promote the dimerization of molecules and to change the physical properties of the material. It is called treatment.

In other words, according to the present invention, the transformer 10a of the high-voltage electrostatic generator 10 is of an external iron circular coil transformer type using an iron core 10d of a stratified layer, and is used in the primary side circuit of the transformer 10a. The primary winding 10c is connected to the AC power supply via the voltage regulator 10b to connect the insulation terminal 10f of the first stage of the secondary winding 10e of the secondary circuit of the transformer 10a to the transformer 10a. Wet salt treatment disposed on the insulator 6 insulated by connecting the conductors 7 to the ground 11 at the same time as the insulator in the insulator at the same time, the output terminal 10g of the secondary winding 10e of the secondary side circuit. When the electrostatic induction treatment is performed by flowing a voltage of 250 to 3,500 volts and a current of 10 to 150 kV to the wire mesh electrode 5 in the tank 4, the wire mesh electrode 5 in the wet salt treatment tank 4 The population of water molecules, salts and minerals such as calcium, potassium, magnesium and iron contained in the mackerel (9) filled in As readily penetrates the liquid transfer property and high permeability to the cell interior of the mackerel 9 mackerel 9 is improved treatment efficiency of suppressing the salting process and smell.

In the transformer 10a, a cylindrical insulating film is inserted into the center of the iron core 10d, and the primary winding 10c and the secondary winding 10e are wound on the outer circumferential surface of the insulating film, and the primary winding 10c ), For example, 220 to 240 volumes using copper wire coated with a polyester of 0.6 mm in diameter, and the secondary winding 10e is copper wire coated with an enamel of 0.09 mm in diameter, for example. Even if 40,000 passes are used, the first secondary winding 10e is 22,000 and the second secondary winding 10e is 18,000 of the 40,000 times of the secondary winding 10e. The diameter, type, number of turns of the copper wire and the like are determined according to the processing capacity, salting time, applied voltage and the like of the mackerel 9.

Normally, such copper coil may be used with 0.03 to 3 mm, and the copper wire may be made of polyester or enamel coated copper wire, and the number of turns of the copper coil may be 200 to 300 mm. It is set as 250 windings, the secondary winding 10e may be 28,000-40,000 windings, or the primary secondary winding 10e may be 16, 800 to 22,000 windings in the secondary winding 10e, and the second secondary winding may be used. The winding 10e may be 11,200 to 18,000 turns.

The insulated terminal 10f of the secondary winding 10e is in the transformer 10a. After winding the tip of the secondary winding 10e with insulating tape, an insulating material such as tar pitch is filled in the transformer 10a to make the secondary. The insulation is covered by covering the insulation terminal 10f of the winding 10e, but the insulation is not only tar pitch but also insulating oil, unsaturated polyester resin, polyurethane resin, and the like. It may be.

The wire mesh electrode 8 is preferably a box on a wire mesh made of a flame resistant material such as titanium, but in addition to this, a slit-shaped porous plate or other grit may be used.

When alternating current flows through the transformer 10a and the primary voltage of the transformer 10a is operated by the voltage regulator 10b to adjust 100 to 220 volts, the terminal of the secondary side, that is, the secondary winding 10e A voltage of 12,000 to 18,000 Volts occurs between 10g and 10f, but since the insulation terminal 10f of the secondary winding 10e of the secondary side circuit is insulated, the insulator insulated by the conductor 7 (6) A voltage of about 3,000 to 5,000 Volts and a current of 10 to 150 mA between the wire mesh electrode 5 and the ground 11 connected to the output terminal 10g in the wet salt treatment tank 4 above. Will flow.

The voltage of 12,000 to 18,000 Volts generated on the secondary side described above is between 3,000 to 5,000 Volts and 10 between the wire mesh electrode 5 and the ground 11 in the wet salt treatment tank 4. The electric current of ˜150 mA is the capacitor C ₂ of the insulated terminal 10f of the secondary winding 10e and the capacitor C ₁ of the lower portion of the insulator 6 and the secondary winding 10e. This is due to the resistance of the coil and the AC resistance circuit of the coil.

That is, the above-described circuit is shown in FIG. 2 as, capacitor C ₁ and capacitor intended to form a resonant circuit according to the C _2, two primary and one end of an insulation processing terminal (10f) portions of the capacitor C ₂ of the winding (10e) The output terminal 10g of the secondary winding 10e causes the electrostatic induction to occur by the resonance frequency caused by the discharge from the output voltage by the capacitor C ₁ on the insulator 6 portion insulated by the conductor 7.

Depending on the size of the wire mesh electrode 5 in the wet salt treatment tank 4, the amount of the mackerel 9 filled or the height of the conductor 7, the wire mesh electrode 5 and the ground (in the wet salt treatment tank 4) 11) the voltage between 3,000-5,000 volts (Volt), the current also changes in the range of 10 ~ 150 volts, and also adjust the input power supply in the range of 0-220 volts (Volt) with the voltage regulator 10b As a result, the voltage and current can be varied.

As described above, the voltage of the wire mesh electrode 5 in the wet salt treatment tank 4 generated by the AC resistance circuit is 3,000 to 5,000 volts at no load, but the current is 10 to 150 mA. Because of the weak current in the range, it is safe for the human body, and there is no fear of causing trouble such as electric shock or fire. In addition, the voltage and current applied to the wire mesh electrode 5 are positive (under the charge of the mackerel 9). I) or the voltage is adjusted by the voltage regulator 10b according to the electrostatic induction treatment conditions. However, in general, the voltage between the wire mesh electrode 5 and the ground 11 is 550-1,600 volts and the current is 30-. The electrostatic induction is induced in the salting treatment of the mackerel 9 by setting it to the range of 100 kV, so that an appropriate alternating electric field can be formed.

For the wire mesh electrode 5 in the wet salt treatment tank 4, when the wire mesh electrode 5 becomes positively charged, the charge is dielectric on the ground 11 side, whereas the wire mesh electrode 5 is negatively charged. When the charge is charged, the + charge is inherited on the ground (11) side, the wire mesh electrode (5) according to the frequency of the alternating current power supply (+) and the charge is changed by the frequency (50 to 60 times) for one second. Therefore, the charge on the ground 11 side is also inherited, and the + and − charges are changed.

In general, matter is formed by atoms, which are composed of atoms and electrons, which in turn are composed of neutrons and protons, and electrons with negative charges around the nucleus are circles. In the normal state in which the movement and the external electric field do not work, both positive and negative charges of the electrons are stabilized in the same amount, but when a high voltage is applied from the outside, the electrons move to the other side, and Both of them move on the other hand, so that the electrical centers of the atoms do not coincide, and the atoms form one electric dipole, and an internal electric field is generated due to the balance of charges. It will cause

In this case, since the atom is polarized by an external electric field, it is called electron polarization or atomic polarization, and is charged in the wire mesh electrode 5 in the wet salt treatment tank 4. When a high constant voltage is applied to the mackerel (9), all molecules try to comply with the change of + and-charges due to electrostatic induction, but there is a difference between the strong and the weak of the binding force between the molecules and the water contained in the mackerel (9) Hydrogen bonds in the clusters of water molecules in the water are partially cleaved, small grouped, and treated with microclustered water, resulting in low surface tension and viscosity. As a result, proteins, fats, vitamins, minerals such as calcium, magnesium, and iron, and vegetable polyphenolic compounds also promote ionization of molecules, resulting in ultra-fine particles, resulting in higher permeability. The mackerel 9 becomes more permeable and easier to penetrate, and salt salts, minerals, and vegetable polyphenolic compounds penetrate every corner of the cell tissue of the mackerel 9 to be salted and fishy suppressed.

In the case where the amount of processing of the mackerel 9 is large, a plurality of wet salt treatment tanks 4 are provided on the insulator 6 by the conductors 7 so that the wire mesh electrode in each wet salt treatment tank 4 can be provided. 5) is filled with mackerel (9) and subjected to the electrostatic induction treatment is wet salted.

The deep sea salt mixed with the polyphenol compound additives of the mixing tank (1) is supplied to the wet salt treatment tank (4). Filling the wire mesh electrode 5 with the pretreated mackerel is injected into the wet salt treatment tank (4), by applying a high voltage electrostatic from the high-voltage electrostatic generator (10) to the salt treatment and fishy suppression treatment by electrostatic induction treatment If it is carried out 2 to 3 times, since the concentration of organic matter in the wet salt treatment tank 4 increases and the fish-inhibition treatment efficiency decreases, the deep sea salt used for treatment is discharged to the waste water treatment plant, and the polyphenol of the mixing tank 1 is discharged. Deep sea salt mixed with compound additives is newly supplied to the wet salt treatment tank 4 for use.

3) drying process

The mackerel (9) withdrawn from the wet salt treatment tank (4) of the wet salt treatment process is suspended in a well-drained net for 1 to 2 hours, the water flows down and dehydrated by natural gravity, causing the surface to swell. It is dried to a degree and sent to a dry salting process.

In order to reduce the cost, if the salt salt treatment is omitted, the mackerel pretreated in the pretreatment process of the mackerel is placed in a well-drained net and drained for 1 to 2 hours while the surface is dehydrated by natural gravity. This dries to dryness and is sent to a dry salting process.

Example 4

Into deep seawater taken at a depth of 650m, inject 26 kg of salt produced in Example 1 into 1m3, adjust the Bomedo specific gravity to 6 ° Be, and then add 0.62ℓ of bamboo vinegar to pH 5.2. To a wet salt treatment tank 4 having a capacity of 2 m 3. Filling the wire mesh electrode 5 with 120 water (average weight 15.1 kg) having an average weight of 125.1 g from which the mackerel was halved to remove internal organs and bones, was injected into the wet salt treatment tank 4 and the high-voltage electrostatic generator 10 From the wire mesh electrode 5, a voltage of 3,500 volts and a current of 0.62 mA were applied to the wire mesh electrode 5 filled with the mackerel 9 for 5 hours to perform wet salting treatment. At this time, the value of nuclear magnetic resonance ¹⁷ O-NMR half width was 58.5 ㎐.

And the first wet salted mackerel was hung on the net and dried for 80 minutes to let the water drip down by natural gravity and to dry the surface steadily. The total weight of the mackerel was 14.4 kg.

4) Dry Salting Process

Based on the weight of the mackerel (9) salt mixed with the non-reducing sugar produced in the process of making a salt mixed with the non-reducing sugar in the step of producing the salt for pickling mackerel (9) dried in the drying process It is sprinkled on gills and pears of mackerel in the range of ˜12 wt%, sprinkled on the body, and then dried and treated to dry process.

If you want to make a high quality liver mackerel, instead of using the salt of the non-reducing sugar produced in the process of making salt mixed with the non-reducing sugar in the stage of producing the salt for pickling mackerel, The non-reducing sugar mixed calcined salt produced in the process of making the non-reducing sugar mixed in the stage is sprinkled on the gills and pears of the fish in the range of 8 to 12 wt% based on the weight of the mackerel (9), and then sprinkled on the body Send it to the commercialization process.

In order to reduce the cost, instead of using the salt mixed with the non-reducing sugar or the calcined salt with the non-reducing sugar, 8 to 12 wt% of the salt produced in the above-described deep sea water concentration process is based on the weight of the mackerel (9). Sprinkle in the gills and pears of fish in the range of%, and sprinkle it on the body to dry salted and sent to the commercialization process.

And if you want to make the liver mackerel at a lower cost, send the mackerel pretreated in the pretreatment process of the above mackerel to the drying process, put it on the net well drained, drained water for 1 to 2 hours, dehydration by natural gravity To the mackerel, which is dry enough to make the surface smooth, the salt produced in the deep sea water concentration process above is sprinkled on gills and pears of fish in the range of 8-12 wt% based on the weight of mackerel (9), and sprinkled on the body It is processed and sent to the manufacturing process.

5) Commercialization Process

In the dry salting process, the salted mackerel (9) was aged at room temperature for 30 to 40 wt%, dried for 6 to 10 hours, and then subjected to ultraviolet sterilization to vacuum packaging for 0 to 5 ° C. In the refrigerating chamber of the range for 6 to 50 hours at low temperature to make liver mackerel.

Here, the mackerel (9) is dried at a water content of 30 to 40 wt%, and dried and matured at room temperature for 7 to 9 hours in spring and autumn, and cooled or warmed to 12 to 16 ° C. in hot summer and cold winter. It is preferable to blow the treated thing with a fan and to dry and mature for 6 to 8 hours.

Example 5

In Example 4, 0.5 kg of salt mixed with the non-reducing sugar prepared in Example 2 was sprayed on gills and pears in 40 wet mackerel treated with primary wet salt (total weight 4.8 kg), and then sprinkled on the body to dry salting treatment. After aging for 6 hours at room temperature of 18 ℃ UV sterilization, and then aged at low temperature for 4 hours in a refrigerator at 4 ℃ to produce liver mackerel.

Example 6

In Example 4, 0.5 kg of calcined salt mixed with the non-reducing sugar prepared in Example 3 was sprayed on gills and pears in 40 wet mackerel treated with primary wet salting (total weight 4.8 kg), and then sprinkled on the body to dry salting treatment. After aging for 6 hours at room temperature of 18 ℃ UV sterilization, and then aged at low temperature for 4 hours in a refrigerator at 4 ℃ to make liver mackerel.

Example 7

In Example 4, 0.5 kg of salt made in Example 1 was sprayed on gills and pears in 40 wet mackerels (total weight 4.8 kg), which was first wet salted, and then sprinkled on the body, and then dried and salted at room temperature at 18 ° C. After aging for 6 hours, UV sterilization was performed, followed by low temperature aging for 12 hours at 4 ° C. in a cold room to make liver mackerel.

Example 8

The mackerel is halved to remove the intestines and spines, and then washed with water to remove the blood and foreign substances. Then, it dries on a well-drained net for 2 hours to let the water run down and become dehydrated by natural gravity. 0.5 kg of salt made in Example 1 was sprayed on gills and pears in 40 dried mackerel (total weight 4.8 kg), sprinkled on the body, and then dried and salted, and then aged at room temperature at 18 ° C. for 6 hours. Then, low-temperature aging for 12 hours in a refrigerator at 4 ℃ to make liver mackerel.

Example 9

The liver mackerel made in Examples 5, 6, 7, and 8 and the liver mackerel of Company A, which were commercially available, were grilled in the restaurant B under the same conditions, and served to 20 ordinary guests. All the cases of Example 6 did not smell fishy, and the protein was tasted best. Next, all the liver mackerel made in Example 5 was evaluated as excellent, and the liver mackerel of Example 7 was fishy Almost no, but only three people said that the taste was excellent, and the remaining 17 said the taste was comparable.

And the liver mackerel made in Example 8 evaluated that it is all equivalent to the liver mackerel of the A company commercially available.

As can be seen from the above examples, liver mackerel made by wet salting by adding salts of non-reducing sugars and additives of vegetable polyphenol compounds to salts produced in deep sea water, tastes less fishy than conventional liver mackerel. This superiority was confirmed, and the liver mackerel made in Example 8 without using the non-reducing sugar and the vegetable polyphenolic compound is said to be the same as the taste of the taste and fishy taste with conventional liver mackerel. The salt produced does not contain contaminants, which makes it possible to produce hygienically safe liver mackerel.

As described above, in the present invention, since the salt produced from the deep sea water of the deep seabed deeper than 200 m in the sea level is not contaminated with contaminants, it is hygienic and safe, and the taste is superior to that of the conventional liver mackerel. It is expected to have a widespread effect in mackerel production.

Claims (2)

Non-reducing sugar such as Raffinose, Trehalose, and Sucrose in salt precipitated from the deep sea water with 26 to 32 ° Be Non-reducing sugar) mixed with only one or two or more kinds in the range of 1 to 8wt% to produce salt for pickling mackerel mixed with non-reducing sugar, The mackerel is halved and the internal organs and bones are removed and washed with a function to remove blood and foreign substances in a well-drained net and drained for 1 to 2 hours until the surface is dehydrated by natural gravity. In the dry mackerel (9), the salt of the step of producing the salt of the pickled mackerel mixed with the non-reducing sugar is sprinkled on the gills and pears of the fish in the range of 8 to 12wt% based on the weight of the mackerel (9), sprinkled on the body Dry salted and aged at room temperature for 30 to 40wt%, dried for 6 to 10 hours, and then vacuum-packed for 30 to 50 hours at low temperature in a refrigerating chamber in the range of 0 to 5 ℃. How to make liver mackerel, characterized in that consisting of the steps to make liver mackerel. 2. The method of claim 1, wherein in the step of making the liver mackerel, the mackerel is removed to remove the intestines and bones, and then washed with a function to remove blood and foreign substances in a well-drained net. Instead of salt producing mackerel pickled salt mixed with non-reducing sugar in mackerel (9), which is dry enough to be dehydrated by gravity, salt produced from deep sea water is 8-12 wt. Sprinkle in the gills and pears of fish in the range of%, sprinkled on the body, dried salted, aged for 6-10 hours while drying the water content to 30-40wt% at room temperature, and then vacuum-packed with UV sterilization. Liver mackerel, characterized in that the step consisting of making the liver mackerel by aging at low temperature for 6 to 50 hours in the refrigerating chamber in the range of ~ 5 ℃ How.

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