KR20100019251A - Preparation methods of seasoning dried slices of flat fish(limanda herzensteni) and swellfish with higher sanitation by using cold wind dehydrated drying apparatus - Google Patents

Abstract

PURPOSE: A method for making slices of seasoned dried fish using ozone water, jade water, aqueous chitosan solution and seasoning liquid is provided to improve retention period of dried slices of fish drastically by eliminating various pollution elements, microorganism, fishy smell and toxic substance and preventing peroxidation of lipid and degeneration of protein. CONSTITUTION: A method for making slices of seasoned dried fish comprises the steps of: washing fish with 0.1~0.3 ppm of ozone water for 2-5 minutes; washing the fish with jade water after eliminating an inedible portion of fish; spraying 0.1-0.5% of chitosan solution using chitosan with 2000-3000 kDa of molecular weight or coating a surface of fish by dipping fish in 0.1-0.5% of chitosan solution; drying processed fish at a temperature of 4-10°C until 20-45% of moisture diminishes by a cold air dehumidifying dryer; and drying the fish until moisture diminishes into 15-25% by a cold air dehumidifying dryer after dipping dried fish in a seasoning liquid for 5-10 hours. The cold air after dipping the dry fish in 5-10 hours seasoning liquor [seasoning liquid], for the moisture content, 15-25% is. It dries by using the dehumidification drier. The seasoning liquor comprises 100 parts by weight of seasoning, 80-120 parts by weight of sugar, and 20-120 parts by weight of soy sauce. A green tea powder is more included 1-10 parts by weight in the seasoning liquid.

Description

Preparation Method of Seasoning Dried Slices of Flat Fish (Limanda herzensteni) and Swellfish with Higher Sanitation by Using Cold Wind Dehydrated Drying Apparatus

The present invention relates to a method for manufacturing fish fillet to enjoy the inherent taste of the fish while allowing the fish to be stored for a long time.

The fish produced in Korea is fresh fish and sashimi, and low fresh fish is made of salted or dried sachets.

Seasoned squid, cod, pollock, and squid are dried and processed into surface-treated or absorbed various seasoning liquids. It is used for snacks, snacks, or side dishes.

These microbes are spores or inactivated microorganisms attached to the raw fish, but if they are not dry enough or increase in water content during distribution and storage, they rapidly reproduce and cause deterioration or harm the human body. Will be affected.

In addition, if dried too much to increase the preservation during distribution, the meat becomes harder and less palatable, and there is a high possibility that peroxides that are harmful to the human body are generated by oxidation of the lipid contained due to excessive drying. In order to reduce the number of adherent microorganisms in the raw fish at the same time and to prevent oxidation of lipids, shortening of drying time and low temperature drying are the most important, and seasoning solution that can improve palatability in seasonings. Development is needed.

Looking at the prior art of such seasonings, in the preparation of seasonings for the preparation of seasonings and the preparation of seasonings using the same (10-0730307), the types of fabrics are limited to squid, cod, Myeongtae, ratfish, or mixed fish. Seasoning solution is characterized in that it contains seaweed extract (including agar, carrageenan) and di-sorbitol.

Snack-style seasoning (20-0274834) is characterized in that it prevents the deterioration and gives a unique taste by applying the pastry solution containing the seasoning liquid containing fish meat, starch and seasoning mixture to the surface and then frying. Doing.

In addition, the patent on the method of manufacturing seasoned poultry with nuts (10-0597199) is limited to squid, cod, dried pollack, ratfish, or mixed fish, and the seasoning solution is prevented from falling. It has the feature of not penetrating the wrapping paper.

However, the above-mentioned prior art is that the functional food is added to the seasonings, and in this case, the taste of fish may be lost, and the method of frying may lose the inherent taste of the pho. There is a need for a method for producing an excellent seasoning.

On the other hand, natural drying method or hot air drying method is mainly used as a conventional seasoning method, natural drying method has a long production period, hot air drying method causes a variety of problems, such as hygiene problems caused by heat lipid oxidation and protein denaturation.

In view of the foregoing, the present invention provides a method for producing fish fillets using highly hygienic semi-dried fish, thereby increasing the utility of the fish and securing the added value through the purpose. Put it.

Features of the present invention for achieving the above object is the first step of washing the sander for 1-5 minutes with 0.1 ~ 0.3 ppm ozone water; 2 steps of washing the fish for 1 minute-10 minutes with water (hereinafter, chalcedony) passed through a tube filled with ore containing jade as a main component after removing the non-edible portion; Spraying a 0.1-0.5% chitosan aqueous solution using chitosan having a molecular weight of 2000-3000 kDa to the surface of the fish or immersing the fish in a 0.1-0.5% chitosan aqueous solution for 2 to 5 minutes to coat the surface of the fish; 4 steps of drying the fish treated to the three steps described above until the water is reduced by 20-40% at 4-10 ℃ using a cold air dehumidification dryer; After immersing the fish finished in the above four steps in the seasoning solution for fish fillet for 2-10 hours, the method comprises the five steps of drying using a cold air dehumidifying dryer until the water content is 15-25%. have.

Meanwhile, the seasoning solution may include 100 parts by weight of taste liquor, 80-120 parts by weight of sugar, 20-120 parts by weight of soy sauce, and 1-10 parts by weight of green tea powder.

Ore containing jade as a main component in the above-described constitution is jade ore, and usually contains jade, germanium, crystals, etc., and the ore usually contains about 10-30% of jade, and water passed through the column filled with jade. It is known to have an antibacterial effect of pH 8.2-8.4 and has a high effect of removing volatile substances such as fishy smell. Recently, it has been used as washing water for food.

The ozone has a strong sterilizing power and does not leave residual toxicity, so it is widely used for water purification or sterilization. Recently, ozone is treated as a means for cleaning vegetables or fruits, and is reduced to oxygen after a time of treatment. No secondary contaminants are left behind (Yun Young-mi, Han Ji-hye, Young-ran Kim, Hyun-joong Kim, Eun-mi Lee, Hyun-chul Lee, Bong-woo Jung 2001. Microbial sterilization using ozone. Korean Society for Microbiology Spring Conference P004).

In addition, chitosan having a molecular weight of 2000-3000kDa is itself soluble in water, so that it can be absorbed in fish, etc., and has high antibacterial and film forming ability as well as high antioxidant power, compared to low molecular weight chitosan.

According to the present invention as described above to remove various pollutants, microorganisms, fishy and toxic components adhered to the raw material by washing with diluted ozone water and alkaline water passed through jade, and can occur during drying by chitosan coating It prevents oxidation of lipids and cold air and dehumidification drying that partially incorporates the principles of freeze-drying method to prevent peroxidation and protein denaturation of lipids that may occur during drying. The shelf life of the fish is greatly improved, and the fish's unique taste can be enjoyed.

Hereinafter, an embodiment of the present invention will be described in more detail, and an embodiment of the present invention will be described using participant beauty and blowfish.

One. Senior  Dry flounder

High hygiene participant seasoned and blowfish seasoned were prepared as follows. In the first step, raw fry and blowfish are washed with 0.1 ~ 0.3 ppm ozone water for 10 minutes.

In the second stage, the non-edible parts including intestines, scales, and tails are removed, bones and shells are removed, and scooped up and washed with water passed through a tube filled with jade-based ore.

In the third step, the fish surface is coated with a solution of 0.2% chitosan (molecular weight 2,025,000).

In step 4, the participant rice and blowfish, which are treated to step 3, are dried using a cold air and dehumidification dryer until the water is reduced by 40% at a temperature below 10 ℃.

The cold air and dehumidifying dryer is installed in the container box or the storage room with a cooling device (less than 10 ℃), a blower and a drying rod at intervals of 10 to 20 cm wide and 30 to 40 cm high, and when the blower is operated, the cold air is circulated and contained in the material. The moisture is taken away, and the moisture-absorbing cold air that has taken water passes through a trap equipped with a freezer below -20 ° C equipped with an air suction device, and moisture is condensed and discharged into water. .

In order to investigate the effect of each treatment, the total bacterial count and peroxide content were measured.

The total bacterial count was mixed with atrial agar (Nutrient agar) (Becton, Dickinson & Co USA) and incubated for 48 hours at 37 ℃ to measure the number of colonies (colony) appearing.

The peroxide (LPO) content was measured by adding thiobarbituric acid (TBA) solution to the sample tissue homogenate and then measuring the absorbance of TBA-reactive substance (TBA-reactive substance) at 532 nm. The content was calculated using the coefficient, ε = 1.5 ◎ 05 M ^-1 cm ^{- 1} and expressed as nmole per g of liver tissue.

The control was a product dried using a hot air dryer (50 ℃).

Table 1 shows the control group hot-dried at 50 ° C. without the senior seasoned and blowfish seasoned with cold and dehumidified dried seasoned seaweed and blowfish seasoned with four stages after high-level treatment in the first to third stages. It is a result of comparing quality. That is, in the control group, the total bacteria count was 3.89 CFU / g and the peroxide content was 21.54 μmole / g in the control group, but the total bacteria count was 3.21 CFU / g and the peroxide content in the cold air and dehumidification drying after high treatment. 5.87 μmole / g showed low hygiene due to low total bacterial count and peroxide content. In the case of blowfish seasoning, total hygiene and peroxide contents were low, indicating high hygiene.

2. Seasoning  Manufacturing method

1) Participant Beauty Seasoning

(1) material

Participant rice was used as a medium-participant rice (160 g per average weight) sanitized to 1 to 3 steps, followed by cold air, dehumidification and drying. As for the other materials, participant taste, taste wine, sugar, green tea, soy sauce, octagonal, sesame seeds were used as shown in Table 2.

(2) Processing method (for two)

① Prepare ingredients in table 2, taste, taste, sugar, green tea, soy sauce, octagon, sesame.

② Firstly, make 240g of 3 participant mipo and trim it into 4 × 8cm length.

③ Secondly, seasoning (220 g), sugar (200 g), powder green tea (10 g), soy sauce (220 g), octagonal (2 pieces), sesame (5 g), make a seasoning solution and boil for 2-3 minutes. .

④ After the seasoning has cooled, soak the participant's rice in the seasoning for 8 hours.

⑤ Seasoned participant mipo is dried by using a cold air dehumidifying dryer to make moisture content 20 ± 2%, and complete participant mimi-foam preparation.

2) Blowfish Seasoning

(1) material

After removing the bones, shells and non-edible parts, sanitary treatment was carried out in the first to third stages, and then blowfish dried with cold air and dehumidification with water content of 40% was used. As the other ingredients, sake, sugar, sake, flower salt were used as shown in Table 3.

(2) Processing method (for four people)

① Prepare the ingredients in Table 3.

② First, prepare blowfish (760 g), which is cold and dehumidified and dried up to 40% of moisture treatment and moisture content.

③ Secondly, taste liquor (600 g), sugar (600g), sake (600g), flower salt (100g) is mixed to make seasoning solution.

④ Soak a blowfish in seasoning for 4 hours.

⑤ Seasoned puffer fish is 20 ± 2% of moisture and it is dried by using cold air and dehumidification drying equipment to below 10 ℃ to complete the manufacture of puffer fish seasoned.

In the above Tables 2 to 3, the unit is g.

Claims (3)

1 step of washing the fish for 2-5 minutes with 0.1 ~ 0.3 ppm ozone water; Removing the non-edible portion and washing the fish with water (hereinafter, chalcedony) passed through a tube filled with ore containing jade as a main component; Spraying a 0.1-0.5% chitosan aqueous solution using chitosan having a molecular weight of 2000-3000 kDa to the surface of the fish or immersing the fish in a 0.1-0.5% chitosan aqueous solution to coat the fish surface; 4 steps of drying the fish treated to the above three steps until the water is reduced by 20-45% at 4-10 ℃ using a cold air dehumidification dryer; After immersing the fish finished in the above four steps in the seasoning solution for 5-10 hours, the method for producing fish scoop characterized in that it consists of five steps of drying using a cold air dehumidification dryer until the water content is 15-25%. . The method of claim 1, wherein the seasoning liquid is seasoning solution 100 parts by weight, sugar 80-120 parts by weight, soy sauce 20-120 parts by weight, characterized in that the manufacturing method. The method of claim 2, wherein the seasoning solution is 1-10 parts by weight of green tea powder further comprises a fish roe production method.