KR20100073198A - Method for manufacturing salted brown croaker air bladder - Google Patents

Abstract

PURPOSE: A method for manufacturing salted brown croaker air bladders is provided to increase the consumption of air bladders by making the air bladders, which contain abundant beneficial components after fermenting and aging in salty water, easy to eat. CONSTITUTION: A method for manufacturing salted brown croaker air bladders comprises the following steps: washing the air bladders of a brown croaker by dipping the air bladders in salt water of 2 ~ 5 % concentration; aging and fermenting the washed air bladder in a sealed container at 5°C~25°C for 1 ~ 12 months; dipping the air bladder in a spirit solution and washing off the spirit solution; and mixing the air bladders with seasoning. The seasoning comprises garlic 3~10 parts by weight, green pepper 3~10 parts by weight, cayenne pepper 3~15 parts by weight, parched sesame 3~10 parts by weight, sugar 3~10 parts by weight, and starch syrup 3~10 parts by weight.

Description

Method for manufacturing salted brown croaker air bladder

The present invention relates to a method for producing a fish roe salted salt, more specifically, by fermenting and fermenting a portion of the fish bream in salt and washed with a brew solution for the general public easily ingests the bream of the fish containing a large amount of beneficial ingredients to the human body The present invention relates to a method for preparing minced fish sauce.

Minfish is a fish species that lives in the Southwest Sea, Yellow Sea, Bohai Sea, and East China Sea. It is a fish that has been loved by sashimi, tang, roasted fish, or captive. Minfish were caught in summer and were available for consumption, but recently, with the development of aquaculture technology, it has become possible to eat them all year round.

Recently, aquatic product processing plants have been produced in a variety of products that consumers can easily and conveniently ingest as convenience foods such as dry products, refrigerated foods, frozen foods, etc. by removing or drying the internal organs of the fish. However, about 10% of the by-products generated from processing fish are produced or discarded for feed. However, since the development of products using processed by-products has not yet been made, the development of products that can utilize these processed by-products is urgently needed.

Miner beure is composed of collagen and gelatin, collagen proteins and chondroitin sulfate, which is known to prevent the aging of the human body and to give skin elasticity. In the synonymous sense, tetanus treatment, weakness and fatigue healing, and the body are thin Various pharmacological effects such as relieving and stopping nosebleeds were introduced. In addition, in China, it is an important food material, including abalone, sea cucumber, and shark fins, as well as fish, as the raw material of the four high-quality seafood dishes.

However, not only the nutritional value and efficacy of the tuna fish can be easily consumed by the general public, but also it is difficult to be stored for a long time, such as when it is consumed fresh in a fresh state and cannot be kept fresh except in frozen storage. have.

The present invention was conceived by recognizing the above-mentioned point is an object of the present invention is to prepare a salted fish bream with salt and nutrients beneficial to the human body in the form of salted so that the general public can easily purchase and ingest and improve the availability of resources It is to provide a manufacturing method of fish roe salted fish which can contribute to fishermen's income increase.

In order to achieve the above object, the method for preparing a fish fillet salted fish according to the present invention comprises: a washing step of separating a portion of a fish fillet by dipping it in a saline solution of 2 to 5% concentration; Fermentation and maturation step of fermentation and maturation for 1 to 12 months at a temperature of 5 ℃ to 25 ℃ by adding 15 ~ 30 parts by weight of salt based on 100 parts by weight of the washed miner broth and mixed; After aging is washed by dipping in alcohol solution 25 ~ 95% and the alcohol treatment step of removing the alcohol solution on the surface; characterized in that it comprises a.

In addition, the manufacturing method of the minced fish chopped salted fish according to the present invention further comprises a seasoning mixing step of cutting the minced fish bream after the alcoholic treatment step and adding the seasoning, the seasoning is minced based on 100 parts by weight of the fish 3-10 parts by weight of garlic, 3-10 parts by weight of red pepper, 3-15 parts by weight of red pepper powder, 3-10 parts by weight of roasted sesame seeds, 3-10 parts by weight of sesame oil, 3-10 parts by weight of sugar, 3-10 parts by weight of starch syrup It is characterized by.

According to the above configuration, the method for preparing miner curry salted fish according to the present invention has the advantage that the general public can easily ingest the nutritional value and efficacy of the fish bream.

In addition, the method for producing a salted fish bream salted salt according to the present invention can obtain a variety of effects, such as salt reduction, microbial growth inhibition, removal of blemishes and off-flavor, tissue elasticity of the brine fermented salted fish bream.

In addition, the method of manufacturing a fish roe salted fish salt according to the present invention by developing a fish roe fish product that can be stored easily for a long time using a traditional salting method, by improving the storage period of the fish bream and unique As it is possible to develop traditional fermented foods that maintain the aroma and taste as local specialties, it has the advantages of increasing the income of fishermen and high value-added products that can improve the tastes of gourmets.

Hereinafter, with reference to the drawings and the embodiment will be described in more detail the manufacturing method of minced fish sauce salted fish according to the present invention.

1 is a flow chart illustrating a method for manufacturing a saltwater broth salted fish in accordance with an embodiment of the present invention, Figure 2 is a pH of the salted broth salted fish during the ripening period in the method of manufacturing a saltwater fish salted salt in accordance with an embodiment of the present invention 3 is a view showing a change in salinity during the maturing period of salted minnow broth in the method of manufacturing a fish roe salted fish according to an embodiment of the present invention, Figure 4 is according to an embodiment of the present invention Figure 5 is a view showing the change of amino acid nitrogen during the maturing period of salted broiled salted fish in the method of manufacturing salted fish, salted salted broiled salted fish in the method of manufacturing a salted fish of salted fish according to an embodiment of the present invention , Figure 6 is a photograph showing the product of the marinated fish marinated salted fish in the method of manufacturing a fish roe salted fish in accordance with an embodiment of the present invention.

A in FIGS. 2 to 4; 5% refined salt, B; 10% refined salt, C; 15% tablet salt, D; 20% refined salt, E; 25% refined salt, F; 30% tablet salt, G; 15% natural salt, H; 20% sun salt, I; 25% sun salt.

According to an embodiment of the present invention, a method for preparing miner curry salted fish is separated from the intestines generated by cutting a pear and cleansing it by dipping it in saline at a concentration of 2 to 5% and washing it. Fermentation and maturation step of fermentation and maturation for 1 month to 12 months at a temperature of 5 ℃ to 25 ℃ by adding 15-30 parts by weight of salt based on 100 parts by weight of the fish bream and mixing, mixed with alcohol solution after aging It is characterized in that it comprises a ethanol treatment step of immersing and washing in 25 to 95%, and a spice mixing step of removing the ethanol solution on the surface and cutting to a size of 0.3 ~ 1.0cm to add seasoning.

Here, the seasoning is 3 ~ 10 parts by weight of minced garlic, 3 ~ 10 parts by weight of red pepper, 3 ~ 15 parts by weight of red pepper powder, 3 ~ 10 parts of roasted sesame seeds, based on 100 parts by weight of fresh fish broth after ripening in salt It is characterized by a weight part, sesame oil 3-10 parts by weight, sugar 3-10 parts by weight, starch syrup 3-10 parts by weight.

1 is a flow chart illustrating a method for manufacturing a saltwater fish sauce salted fish according to the present invention as described above.

At this time, the raw fish broth should be selected so that other internal organs or contaminants are not mixed and the original fish broth should not be damaged. In addition, the washed saline solution must be quickly removed from the fish fillet to prevent contamination of dust and microorganisms.

When salted fish with the same salinity is salted, the salt content penetrating into the fish fillet is slightly lower than that of purified salt rather than refined salt, resulting in lower salinity of the final product. In addition, when the amount of salt added to 15 parts by weight or less with respect to 100 parts by weight of the fish bream, the rapid ripening occurs, the amino acid nitrogen content is rapidly increased, such that the flavor of the product may be undesirable.

When salted salted fish fillet is washed with 25 ~ 95% alcohol solution, it can remove microorganisms remaining in the final product and off-flavor generated during fermentation. It can also remove excess salt on the surface and improve elasticity of fish fillet.

Hereinafter will be described in detail the manufacturing method of the fish roe salted fish according to the present invention from the experiment for verifying the effect of the fish roe salted fish prepared by the method of manufacturing salted fish bream salt according to the present invention.

Example 1: Confirmation of nutritional value of the fish

In order to verify the superiority of food ingredients and nutritional qualities of fresh fish, the general ingredients, constituent amino acids, minerals, fatty acid composition, collagen, chondroitin sulfate, and mucopolysaccharide content of the fish were investigated.

1. General Ingredients

The general components of the fish bream were analyzed according to A.O.A.C method and the analysis results are shown in Table 1. Except for water, the freshwater fish was found to contain 22.46% of crude protein and 24.08% of crude fat, which contains high protein and high fat.

General Ingredients and Salt Content of Miner Bure (Unit:%) moisture View minutes Crude protein Crude fat carbohydrate Salt 50.86 0.70 22.46 24.08 1.90 0.57

¹⁾ Carbohydrate = 100-(water + crude powder + crude fat + crude protein)

2. Mineral content

The mineral content of the fish was analyzed using atomic absorption spectrophotometer after pretreatment such as dry decomposition, and the analysis results are shown in Table 2. The main minerals in the fish are 116.9 mg / kg of magnesium, 80.6 mg / kg of calcium, 27.3 mg / kg of iron and 6.38 mg / kg of zinc.

Mineral content of fresh fish (Unit: mg / kg) Cu Fe K Mg Mn Zn Ca Na 3.17 27.3 826.1 116.9 0.36 6.38 80.6 1,440.8

3. Amino Acid

The major constituent amino acids of the fish bream are shown in Table 3 after analysis using an automatic amino acid analyzer. The major constituent amino acids of the fish bream were the highest glycine (1,985.6mg / 100g), proline 1,451.9mg / 100g, glutamic acid 1,444.7mg / 100g, alanine 1,287.8mg / 100g, arginine 1,158.7mg / 100g, aspatic acid 880.5mg / 100g It contains various abundant amino acids such as amino acids that are involved in the taste.

Composition of Amino Acid Content Type of amino acid Content (mg / 100g) Aspatic acid 880.5 Throneine 489.1 Serine 456.6 Glutamic acid 1,444.7 Glycine 1,985.6 Alanine 1,287.8 Cystine  a very small amount Valine 456.6 Methionine 97.7 Isoleucine 253.3 Leucine 574.6 Tyrosine 232.1 Phenylalanine 373.3 Histidine 297.4 Lysine 639.9 Ammonia 163.0 Arginine 1,158.7 Proline 1,451.9 system 12,242.8

4. Fatty Acid Composition

The major fatty acid contents of freshwater bream were the highest with C18: 1 (oleate) as 23.84%, followed by C16: 0 24.64% and C16: 1 16.46% as shown in Table 4. Polyunsaturated fatty acids such as EPA and DHA, which are important constituents in the brain, nervous system and retina cell membranes, also contain 4.64% and 8.49% of functional fatty acids.

Fatty Acid Composition of Miner Breed (Unit: Area%) Fatty acid types Fatty Acid Composition C14: 0 3.58 C14: 1 0.13 C15: 0 0.48 C16: 0 24.64 C16: 1 16.46 C17: 0 0.39 C17: 1 0.43 C18: 0 5.39 C18: 1 (oleate) 23.84 C18: 1 (vaccenate) 3.91 C18: 2 1.15 C18: 3 0.62 C20: 0 0.26 C20: 1 1.29 C20: 2 0.17 C20: 4 1.62 C20: 3 (Cis-11,14,17) 0.09 C20: 5 4.64 C22: 0 0.18 C22: 1 0.13 C23: 0 0.00 C22: 2 0.11 C24: 0 1.53 C22: 6 8.49 C24: 1 0.46

5. Chondroitin, Mucopolysaccharide Protein, Collagen

The freshwater broth contains chondroitin, mucopolysaccharide protein, and collagen, which are known as functional ingredients, as shown in Table 5. Most proteins exist in the form of mucopolysaccharides, which are known for their effects in body fluid control, bone formation, wound healing, infection prevention, lubrication, blood coagulation, hemostasis, and corneal clarity. Chondroitin Sulfate, which plays a role, is 1.73%, and collagen is effective in stopping organ bleeding, controlling cell activity, stopping bleeding and improving immunity, and 8.81%. It was found to be a raw material containing very good components.

Chondroitin, Mucopolysaccharide Protein and Collagen Content Chondroitin Sulfate (%) Mucopolysaccharide (%) Collagen(%) 1.73 21.71 8.81

Example 2 Analysis of Changes in Salted Miner Breed Prepared by Different Kinds and Concentrations of Salt and During Fermentation

Cut off the part of the internal organs and clean the separated part of the internal organs and clean it by immersing it in the saline solution of 3% concentration, and then treated with 5 to 30 parts by weight of sun salt and two refined salts in 100 parts by weight of the fish. And sealed by closing the lid. At this time, the natural salt and purified salt treated in the fish bream were added by correcting the amount of salt added when salting by measuring the initial salinity. Salted broth in glass bottles was fermented and aged for 12 months while stored in a 10 ° C. cellar. At this time, each salted broiler was collected periodically for 3 months, and the salt crystals on the surface were shaken off and compared to changes in pH, salinity, and amino acid nitrogen during fermentation.

PH

The pH change of the freshwater broth ripened by varying the type and concentration of salt was diluted with distilled water 10 times the weight of salted freshwater fish and crushed and measured directly by a pH meter. The measurement results are shown in FIG. 2.

As shown in FIG. 2, the pH of the saltfish before the salting was 7.7, but as the salt and the maturation period increased, the pH of the fish was slightly decreased in all the test zones and changed to 5.87 ～ 6.44 after 1 month. After 2 months and 3 months, the level was maintained and showed no significant change, and there was no significant effect on salt type and concentration.

2. Salinity

The change in salinity of the freshwater broth ripened by varying the type and concentration of salt was shown in FIG. 3 by diluting with distilled water 10 times the weight of salted freshwater and grinding the filter paper after grinding.

As shown in FIG. 3, the salinity of salted fishfish was higher as the amount of salt added, and the salinity increased slightly by test period as the maturation period increased, but salt penetration rate and salinity of the final product were slightly lower than those of refined salt when sun salt was used. .

3. Amino Acid Nitrogen

Changes in amino acid nitrogen of the miner broil ripened by varying the type and concentration of salt were shown in FIG. 4 after diluting with distilled water of 10 times the weight of salted miner and crushing the filtrate with a filter paper according to the Holmon titration method. .

As shown in FIG. 4, the amino acid nitrogen content of the salted sea bass was increased as the amount of salt added was low, and as the ripening period was increased, all showed a tendency to increase. The increase in amino acid nitrogen content was lower than that of refined salt and the amino acid nitrogen content of the final product was somewhat lower than that of sun salt.

Example 3 Washing Effect of Alcohol Solution of Salted Fish

Treated 20 parts of sun-dried salt with 100 parts of salted miner broth and aged for 3 months at 10 ° C for 20 seconds in 5 kinds of solutions prepared at 25% intervals from 0 to 95% After washing, the alcohol treatment solution of the surface of the fish was removed. Changes in general bacterial counts and salinity were measured and sensory tests were performed on the products according to the treatment solutions. The sensory test was conducted by 10 trained panelists for color, flavor, texture and appearance according to the 5-point method.

General bacterial count

According to the above Example 3, the general bacterial count of salted minnow bream according to the ethanol solution wash was performed according to the standard plate method. The general bacterial count according to each treatment method was shown in Table 6 below. In other words, the normal bacterial count of salted broiled bream without alcohol solution was 6,500cfu / g, but it did not show a big difference to 5,200cfu / g when washed with water, but the general bacterial count was greatly reduced by treating more than 50% alcohol solution. It is expected to extend the shelf life of secondary processing and storage.

Changes in General Bacterial Counts of Salted Miner Breeds with Alcohol Treatment Treatment method General bacterial count (cfu / g) No washing 6,500 Distilled Water Wash 5,200 25% alcohol solution 2,060 50% alcohol solution 600 75% alcohol solution 150 95% alcohol solution 320

2. Salinity

According to the above Example 3, the change in salinity of the salted freshwater fish brewer according to the rinse solution was measured according to the Mohr method. In other words, the salinity of the salted broiled bream without alcohol solution was 12.5%, but it was reduced by 2% to 9.5% when washed with distilled water and the salinity could be reduced by washing with alcohol solution regardless of the concentration of alcohol solution. However, as the concentration of alcoholic liquor increased, the salinity decrease of salted broth brewer tended to decrease slightly.

Changes in Salinity of Salted Fishfish with Different Alcohol Solution Treatment Concentrations Treatment method Salinity (%) No washing 12.5 Distilled Water Wash 9.5 25% alcohol solution 10.2 50% alcohol solution 11.3 75% alcohol solution 11.8 95% alcohol solution 12.2

3. Sensory test

According to Example 3, the sensory test results of the salted broiled fish fillet according to the ethanol solution wash are shown in Table 8. Overall, unwashed salted broth was improved in palatability by washing in ethanol solution and distilled water all in color, flavor, texture and appearance. In addition, the grade was higher in the rinse solution wash than the distilled water wash, especially the highest rating in the test was 50% concentration of ethanol solution treatment was the highest preference. This resulted in the removal of foreign matters on the surface of the brine that was not washed when the alcohol solution was washed. The color and appearance became bright and transparent, and the flavor and fishy produced during fermentation were removed from the flavor side. However, as the concentration of alcoholic solution increased, it was thought that the alcoholic spirits remained in the fish bream to decrease the rating. In addition, the texture of the distilled water washing did not show a significant difference in the rating compared to no washing. However, when the alcohol solution was treated, all of the scores were higher than the no-cleaning, which was found to increase the texture of the fish, and the texture of the fish was increased.

Preference of Salted Fishfish with Different Alcohol Solution Treatments Treatment method color Flavor Organization Exterior Average No washing 3.2 2.9 3.5 3.2 3.20 Distilled Water Wash 3.4 3.2 3.6 3.3 3.38 25% alcohol solution 3.5 3.8 3.8 3.7 3.70 50% alcohol solution 3.8 4.1 3.9 4.1 3.98 75% alcohol solution 3.7 3.7 4.1 3.9 3.85 95% alcohol solution 3.6 3.4 3.8 3.9 3.67

Example 4 Preparation of Seasoned Minced Fish Sauce

Salted and treated with salt as in Example 1 and washed in a brewing solution as in Example 2 cut into 0.5cm size 3 to 10 parts by weight of minced garlic, 3 to 10 parts by weight of red pepper Prototype was prepared by mixing 3-15 parts by weight of red pepper powder, 3-10 parts by weight of roasted sesame seeds, 3-10 parts by weight of sesame oil, 3-10 parts by weight of sugar, and 3-10 parts by weight of starch syrup. The prepared prototype is shown in FIGS. 5 and 6.

The manufacturing method of the above-mentioned freshwater fish sauce is only one embodiment for carrying out the present invention, and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. As long as it belongs to the protection scope of the present invention.

1 is a flow chart illustrating a method for manufacturing a saltwater fish sauce salted fish according to an embodiment of the present invention

Figure 2 is a view showing the change in pH during the maturation period of salted broth salted fish in the method of manufacturing a salted fish bream salted fish according to an embodiment of the present invention

3 is a view showing the change in salinity during the maturing period of salted minnow broth in the method of manufacturing a minnow broth salted fish according to an embodiment of the present invention

Figure 4 is a view showing the change of amino acid nitrogen during the maturing period of salted broiled fish in the method of manufacturing a fish cutlet fish sauce according to an embodiment of the present invention

Figure 5 is a photograph showing the salted broth salted in the method of manufacturing a fish cutlet salted fish according to an embodiment of the present invention

Figure 6 is a photograph showing the product of the tuna salted fish salted salted fish in the method of manufacturing a fish roe salted fish according to an embodiment of the present invention

Claims (2)

A washing step of separating the brewer portion of the fish and immersing it in saline at a concentration of 2 to 5%; Fermentation and maturation step of fermentation and maturation for 1 to 12 months at a temperature of 5 ℃ to 25 ℃ by adding 15 ~ 30 parts by weight of salt based on 100 parts by weight of the washed miner broth and mixed; After aging, the distilled alcohol solution 25 to 95% by immersion and washing, and a spirit treatment step of removing the alcohol solution on the surface; manufacturing method of miner broiled salted fish comprising a. The method of claim 1, It further includes a seasoning mixing step of cutting the minced fish bream after the alcohol treatment step and adding the seasoning, The seasoning is 3 ~ 10 parts by weight of minced garlic, 3 ~ 10 parts by weight green pepper, 3 ~ 10 parts by weight of red pepper, 3 ~ 15 parts by weight of red pepper, 3 to 10 parts by weight of sesame oil, 3 to 10 parts by weight of sesame oil The manufacturing method of the fresh fish brewer salted fish, characterized in that consisting of ~ 10 parts by weight, starch syrup 3 ~ 10 parts by weight.

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