KR20110006034A - A mackerel guamegi manufacturing method by using herb material - Google Patents

Abstract

PURPOSE: Sea wind dried-mackerel using medicinal herbs, and a producing method thereof are provide to remove the fishy smell of mackerel, and improve the storage property of the mackerel. CONSTITUTION: A producing method of sea wind dried-mackerel using medicinal herbs comprises the following steps: washing mackerels with natural water, after removing head, backbones, and chest bones(S10); dipping the mackerels into refined salt water for 20~40minutes for preventing the destruction of nutrients(S20); washing the mackerels with cold salt water for 40~70minutes(S30); dipping the mackerels into a medicinal herb extract containing 5wt% of ginger, 10wt% of angelicae gigantis, 10wt% of cinnamon, and other ingredients(S40); and repeatedly drying the mackerels, before exposing to sunlight.

Description

Mackerel Guamegi Manufacturing Method By Using Herb Material}

The present invention relates to a mackerel and catfish using a herbal medicine and a method for manufacturing the same, and more particularly, by providing ice and cooling water to the purified brine to prevent the destruction of nutrients, to strengthen muscles, to remove the fishy smell of mackerel It is related to mackerel and catfish using a herbal medicine to extend the shelf life by preventing aging, soaked in boiled water with vinegar, ginger, and synaptic water for long-term storage, and then re-dried with solar heat to mature.

Guamegi is the name of dried herring `` Kanmok herring '' (貫 目 靑 魚), which is made by drying fish's eyes on skewers and freezing them. It has been widely used as a method of preserving fish since the times.

It mainly uses saury, herring, horse mackerel, and anchovies, and started as a local food in the vicinity of Yeongil Bay.

In recent years, Guamegi using saury caught especially in August-December has the largest volume, high lipid content (Park Young-ho, Park Yoo-sik. 1991. Canning Manufacturing, Hyungseol Publishing Co., p 371.), and EPA (polyunsaturated fatty acid). Eicosapentaenoic acid and DHA (docosahexaenoic acid) are high in content, and these substances prevent various lifestyle diseases such as vasodilation, platelet aggregation inhibition, hypotension, lowering blood lipid, lowering blood cholesterol, lowering blood viscosity, preventing myocardial infarction, and preventing cerebral infarction. Academia has been reported to be functional (Hideo. T. 1984. Eicosapentaenoic acid and docosahexaenoic acid in marineanimal lipids, Japan Eiyogaku Zasshi 42: 81).

Traditionally, Guamegi is produced by natural ripening and drying for about 15 days in the temperature range of -10 ~ 10 ℃ or by cutting the saury in half.If temperature and drying conditions are not suitable, oxidation of fat and growth of microorganisms are achieved. And deterioration due to overfermentation and over-maturation, and particularly has a disadvantage in that the decay rate is high when the rainy season or the temperature is high.

Conventional saury guamegi imported frozen seafood from foreign countries and used as raw materials, the fishy smell is badly generated by the user to eat so that it has become a big restriction to fully ingest the taste and nutrition of guamegi.

In addition, in the past, it was not possible to make a domestic product that can use domestic herbs and mackerel using mackerel, the inventors of the present application found a necessity to manufacture a mackerel and mackerel containing herbal ingredients.

The present invention has been made to solve the above-mentioned problems, and the object of the present invention is to prevent the phenomenon of freshness such as saury guamegi and the occurrence of fishy taste caused by the growth of microorganisms or excessive ripening. Its purpose is to extend the shelf life and to implement mackerel and catfish using herbal medicines.

It is another object of the present invention, while the main raw material of the saury Guamegi, which has been conventionally stored for a long time, is a frozen product depending on imports, while using the mackerel caught in Korea to maintain its freshness and combine taste and nutrition, The object of the present invention is to provide a mackerel and catfish manufacturing method for preparing mackerel and catfish using a herbal medicine with enhanced preservation.

Mackerel and catfish using the herbal medicine according to the present invention, after removing the head, spine and thorax of the mackerel, the processed water is washed and sterilized in natural water of 0 ℃ ~ 1 ℃ ice water; 50:50 ratio of ground ice and cooling water is mixed with the purified brine to prevent the destruction of EPA and nutrients and soaked for 20 to 40 minutes to strengthen muscles; Cold water wash in the range of 30% of brine, 70% of icing ice, and water temperature of 0 ° C. to 1 ° C. in a processed state to harden meat to remove fishy odor primarily; 15 to 45% brine, 5% by weight of vinegar, 5% by weight of ginger, 10% by weight of Angelica, 10% by weight of cinnamon, 25% by weight of syrup (water), 8% by weight of sewage, windproof 2% by weight, mugwort 5 After 20 minutes to 40 minutes in fresh water to put the herbal composition consisting of weight percent; After repeated drying using cold air, it is prepared by redrying by exposure to solar heat.

In addition, the method of manufacturing mackerel and catfish using the herbal medicine according to the present invention is a method of manufacturing a guamegi which is dried and matured after washing and sterilizing the fish, and after removing the head, spine and breastbone of the mackerel having an average weight of 220 g to 270 g, A first step of washing the processed product in natural water at 0 ° C. to 1 ° C. in ice water; A second step of immersing for 20 to 40 minutes in order to prevent destruction of EPA and nutrients and to strengthen muscles by using a ratio of ground ice and cooling water to 50:50 in purified brine; The third step of the second process to remove the fishy smell by first washing the mackerel with brine 30%, icy ice 70%, water temperature from 0 ℃ ~ 1 ℃ for 40 to 70 minutes ; 15 to 45% brine in the container, vinegar 5% by weight, ginger 5% by weight, Angelica 10% by weight, cinnamon 10% by weight, 25% by weight of water extract (sap), 8% by weight of sewage, windproof 2% by weight, A fourth step of putting fresh herbs composed of 5% by weight of wormwood and desalination in boiled water for 20 to 40 minutes; A fifth step of repeating the drying using cold air and re-drying it in solar heat before packing; It can be achieved by making it.

According to the present invention, the mackerel and catfish using the herbal medicine that has the effect of improving the preservation properties by improving the taste and nutrition by removing the fishy smell peculiar to the mackerel fish and hardening the meat and containing the ingredients of the herbal medicine.

In addition, according to the manufacturing method according to the present invention, the processed mackerel is washed and immersed in icy ice and cooling water, immersed in brine and icy ice to further wash cold water, immersed in boiled water with a herbal medicine and repeatedly dried to remove fishy smell And it provides a mackerel and catfish manufacturing method using the herbal medicine containing abundant nutrients.

The mackerel and catfish using the herbal medicine according to the present invention for achieving the above object will be described in detail below.

(Example)

First, the mackerel and catfish using the herbal medicine according to the embodiment of the present invention, after removing the head, spine and thorax of the mackerel, the processed water is washed and sterilized in natural water of 0 ℃ ~ 1 ℃ ; 50:50 ratio of ground ice and cooling water is mixed with the purified brine to prevent the destruction of EPA and nutrients and soaked for 20 to 40 minutes to strengthen muscles; Cold water wash in the range of 30% of brine, 70% of icing ice, and water temperature of 0 ° C. to 1 ° C. in a processed state to harden meat to remove fishy odor primarily; 15 to 45% brine, 5% by weight of vinegar, 5% by weight of ginger, 10% by weight of Angelica, 10% by weight of cinnamon, 25% by weight of syrup (water), 8% by weight of sewage, windproof 2% by weight, mugwort 5 After putting the herbal medicine composed of weight percent in 20 minutes to 40 minutes in boiled water; Repeated drying with cold air, followed by re-drying by exposure to solar heat; It can manufacture.

Next, with reference to Figure 1 will be described a mackerel and catfish manufacturing method using the herbal medicine according to an embodiment of the present invention. 1 is a flow chart showing the steps for explaining the method of manufacturing mackerel and catfish using the herbal medicine according to the present invention.

The mackerel and catfish using the herbal medicine according to the embodiment of the present invention and its manufacturing method, after removing the head, spine and thorax of the mackerel in the range of average weight 220g ~ 270g, the processed water natural water of 0 ℃ ~ 1 ℃ First step of washing in (S10); The ratio of the ground ice and cooling water to the purified brine is 50:50 to prevent the destruction of EPA and nutrients, and to store the muscle for 20 to 40 minutes for the first process of the second step (S10) ; The third step of processing the second to remove the fishy smell by first washing the mackerel with brine 30%, icy ice 70% water temperature from 0 ℃ ~ 1 ℃ for about 40 ~ 70 minutes in cold water and hardening the meat. ); 15 to 45% brine in the container, vinegar 5% by weight, ginger 5% by weight, Angelica 10% by weight, cinnamon 10% by weight, 25% by weight of water extract (sap), 8% by weight of sewage, windproof 2% by weight, Fourth step (S40) to put fresh herbs consisting of wormwood 5% by weight in fresh water for 20 to 40 minutes in boiled water; A fifth step (S50) of repeating the drying using cold air and then drying and re-drying in solar heat; .

Each step described above will be described in more detail as follows. First, in the first step (S10), by cleaning the processed fish (mackerel) water in natural water of approximately 0 ℃ ~ 1 ℃ to clean and sterilize the groomed mackerel. By limiting the weight of the fish, the product can be homogenized and the most nutritious ones can be selected. At this time, the average weight of 220g ~ 270g using the mackerel was confirmed that the most delicious and nutritious.

In the first process of the second step (S20), by configuring the ratio of the land ice and cooling water to purified brine to 50:50, to prevent the destruction of unsaturated fatty acids (EPA) and nutrients, for about 20 to 40 minutes The meat can be hardened by storing. Experimental results of the inventors confirmed that the meat quality is the hardest when stored for about 30 minutes. Here, EPA [eicosapentaenoic acid] is an unsaturated fatty acid (omega-3 fatty acid) that must be ingested through food with DHA and DPA, and is known to be effective in preventing various diseases such as lowering cholesterol and promoting brain function.

In the second process of the third step (S30), by changing the conditions so as to wash cold water for about 40 to 70 minutes at a water temperature of 0 ° C ~ 1 ° C under conditions of 30% brine and 70% icing ice, And get rid of the smell of fish. In order to remove the fishy smell, the immersion time of about 50 minutes was preferable.

The fourth step (S40) is a step to reinforce the taste and nutrition by inputting the herbal medicine, the main efficacy of each herbal medicine is as follows.

First, vinegar and ginger have the effect of removing the fishy smell of mackerel. Citric acid in vinegar increases the absorption of calcium and acts as a natural disinfectant, antiseptic and antidote, and the sour taste of preventive vinegar stimulates salivary glands. It is known to have a strong antioxidant effect, help to relieve sugar in the pancreas (interest), because it is not secreted by the insulin secretion is not smooth, and is known to have a strong antioxidant effect (Source: Science All ).

Angelica, cinnamon, and mugwort reinforce the function of blood circulation, and sewage and wind breaks the appetite and pulls aftertaste. It is known as a herbal medicine having the efficacy of anti-corruption agent.

The fifth step (S50) is a step of drying and packaging, the specific drying method is repeatedly dried using cold air until spring-autumn, then exposed to solar heat to re-dry and then packed. By doing so, the fishy smell can be further lowered and long-term preservation is possible in an uncorrupted state.

After that, it is repackaged in a packaged state and vacuum-packed so that consumers can use it for long-term storage by freezing and refrigerated storage.

As described above, the mackerel and catfish using the herbal medicine according to the present invention and the mackerel and catfish according to the manufacturing method can use only high quality raw material that is caught in pure domestic, preserves the taste and combines the nutrients by adding herbal ingredients It is effective in removing fishy smell. Thus, the consumer can obtain fresh and nutritious mackerel fruit catfish instead of using the fruit of frozen fish.

Although the above has been described with reference to an embodiment of the present invention, it will be said that it belongs to the scope of the present invention as long as the technical idea and the present invention are the same.

1 is a flow chart showing the steps for explaining the method of manufacturing mackerel and catfish using the herbal medicine according to the present invention.

Claims (2)

After removing the head, spine and thorax of the mackerel, the processed water was washed with natural water at 0 ° C. to 1 ° C .; 50:50 ratio of ground ice and cooling water is mixed with purified brine to prevent destruction of unsaturated fatty acids (EPA) and nutrients and soaked for 20 to 40 minutes to strengthen muscles; Cold water wash in the range of 30% of brine, 70% of icing ice, and water temperature of 0 ° C. to 1 ° C. in a processed state to harden meat to remove fishy odor primarily; 15 to 45% brine, 5% by weight of vinegar, 5% by weight of ginger, 10% by weight of Angelica, 10% by weight of cinnamon, 25% by weight of syrup (water), 8% by weight of sewage, windproof 2% by weight, mugwort 5 After putting the herbal medicine composed of weight percent in 20 minutes to 40 minutes in boiled water; Repeated drying with cold air, followed by re-drying by exposure to solar heat; Mackerel and catfish using herbal medicines to make. In the method of manufacturing guamegi to wash and sterilize the fish, and then dried and aged, Removing the head, the spine and the breastbone of the fish, and then washing the processed product in natural water at 0 ° C. to 1 ° C. in ice water; The ratio of the ground ice and cooling water to the purified brine is 50:50 to prevent destruction of unsaturated fatty acids (EPA) and nutrients, and immersed for 20 to 40 minutes to harden the muscles. Steps; The second processing to remove fishy odor by hardening the meat and washing the fish in cold water for 40 to 70 minutes at water temperature of 0 ℃ ~ 1 ℃ under the condition of 30% brine and 70% icing ice. Step 3; 15 to 45% brine, 5% by weight of vinegar, 5% by weight of ginger, 10% by weight of Angelica, 10% by weight of cinnamon, 25% by weight of syrup (water), 8% by weight of sewage, windproof 2% by weight, mugwort 5 A fourth step of putting fresh herbs composed of weight percent in fresh water for 20 to 40 minutes in boiled water; A fifth step of repeatedly drying with cold air and redrying with solar heat and then packaging; Mackerel and catfish production method using the herbal medicine, characterized in that consisting of.

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