KR20110060114A - Sea food manufacturing method by using red ginseng - Google Patents

Abstract

PURPOSE: A producing method of a marine product using a red ginseng extract is provided to improve the taste and the human body immunity ability of the product. CONSTITUTION: A producing method of a marine product using a red ginseng extract comprises the following steps: dressing the fresh marine product(S10); washing the marine product with ultraviolet ozone water(S20); mixing 98~99.9wt% of ultraviolet ozone water and 0.1~2wt% of red ginseng extract(S30); adding 7~10wt% Of bay salt into the 90~93wt% of mixture containing the red ginseng extract and the ultraviolet ozone water(S40); inserting the dressed marine product into the mixture, and aging(S50); washing the aged marine product with the ultraviolet ozone water, and spraying the red ginseng extract(S60); and rapidly cooling the marine product and vacuum-packing(S70).

Description

Sea Food Manufacturing Method by Using Red Ginseng

 The present invention relates to aquatic product processing method that can remove fishy fishery and improve shelf life by using red ginseng rather than the commonly used aquatic salting method, and more specifically, by adding saponin which is a main component of red ginseng to aquatic products, It relates to a seafood production method that can increase and increase the intrinsic taste of the seafood.

In general, aquatic products such as fish are easily damaged during storage and distribution, and it is difficult to maintain freshness. As a result, fishy fish may be reluctant to eat when cooking over time.

In Korea, salting methods using salt or soy sauce have been developed as a method of removing fishy fishy smells that can be stored for a relatively long time.

The salting method using double salts is usually fermented by salting out the washed aquatic products after extracting the intestines, and the aquatic products produced by the salting method using salts are discolored due to the salty ingredients of ordinary salts. In the case of normal salt, the more you eat, there was a problem that is not good for health.

On the other hand, in recent years, with the improvement of dietary life, people's health concerns and preferences for various foods have increased, and the seafood products that have been administered various functional substances in the salting process or the whole packaging process have gone beyond salting method. Is being developed.

However, most of the functional materials used in the method of preparing salted foods are limited to green tea or herbal medicine, which are widely used in other food cooking processes. There was a problem that was not enough.

The present invention is to solve such a problem, it is an object of the present invention to remove a fishy fishery product using red ginseng and to provide a seafood processing method that can improve storage.

In addition, an object of the present invention is to provide a seafood production method that can increase human immunity and increase the intrinsic taste of seafood by adding saponin which is the main component of red ginseng to aquatic products.

In addition, an object of the present invention is to provide a fishery production method that can meet the well-being trend that helps reduce the amount of salt by using red ginseng to reduce the amount of salt used accordingly to the health of the intake.

According to one embodiment of the invention, the present invention comprises the steps of removing and trimming the unnecessary portion of the seafood; Washing the marine product with ultraviolet ozone water; Mixing 98 to 99.9 wt% of ultraviolet ozone water and 0.1 to 2 wt% of red ginseng extract; Adding 7 to 10% by weight of natural salt to 90 to 93% by weight of red ginseng extract mixed water; Putting aged seafood to be mixed with the natural salt-added mixed water; Harvesting the aged marine products, washing with ultraviolet ozone water and spraying red ginseng extract; Selecting and quenching the seafood, characterized in that it comprises the step of vacuum packaging.

At this time, the aquatic product is preferable because the mackerel can further improve the taste of mackerel.

According to the present invention, it is possible to improve the freshness of the seafood and to reduce the decay rate to improve the shelf life of the seafood.

In addition, by adding saponin which is a main component of red ginseng to aquatic products, it is possible to increase the immunity of human body and increase the intrinsic taste of aquatic products.

In addition, the present invention significantly reduces the amount of salt used by more than 30% compared to the conventional salting method, there is an effect that not only benefits the health but also maintains the original taste of the seafood.

Hereinafter, with reference to the accompanying Figure 1, a preferred embodiment of the present invention will be described in detail.

This embodiment is intended to be described in detail so that those skilled in the art to which the present invention pertains can easily carry out the present invention, which does not mean that the spirit and scope of the present invention is limited.

1 is a flow chart illustrating a seafood production method using the red ginseng extract according to the present invention. As shown in FIG. 1, the aquatic product manufacturing method according to the present invention is to process aquatic products using a red ginseng extract, which includes several steps below.

The method for preparing aquatic products according to the present invention includes removing and trimming unnecessary parts of the aquatic product (10), washing the aquatic products with ultraviolet ozone water (20), 98 to 99.9% by weight of ultraviolet ozone water and 0.1 to 2% by weight of red ginseng extract. Mixing (30), adding 7-10 wt% of natural salt to 90-99 wt% of red ginseng extract mixed water (40), adding and trimming aquatic products to the mixed salt of natural salt (50), The dried marine products are washed with ultraviolet ozone water and sprayed with red ginseng extract (60), and the seafood is selected and quenched and vacuum packed (70).

In the marine product processing step 10, the internal organs and unnecessary parts of the marine product are removed and cleaned. In particular, if the seafood is a fish, the fish's stomach or back is separated and the internal organs are removed, and the head and the spine are removed and trimmed.

In the step 20 of washing the seafood with ultraviolet ozone water, the polished seafood is cleanly cleaned using ultraviolet ozone-treated UV-sterilized water.

UV ozone water used at this time refers to UV sterilized water. UV sterilization is a sterilization method that is absorbed efficiently by the wavelength of 254nm generated from UV lamps, which greatly changes nucleic acid molecule structure, impairs metabolism, inhibits proliferation, damages cell membranes and destroys DNA so that it is completely killed. It has been widely used as the best way to sterilize water and air.

When UV-sterilized UV ozone water is used as washing water, bacteria or viruses contained in the water are significantly changed in nucleic acid molecule structure by the wavelength of 254nm generated in the ultraviolet lamp, thereby inhibiting proliferative activity and damaging cell membranes to destroy DNA. Can be completely killed.

In the step 30 of mixing 98 to 99.9% by weight of ultraviolet ozone water and 0.1 to 2% by weight of red ginseng extract, red ginseng extract is added to the ultraviolet ozone water.

Red ginseng refers to “undried ginseng, which is steamed and dried by steam or other methods.” Red ginseng has been manufactured in Korea for over 1,000 years.

In the manufacturing process of red ginseng, wash ginseng clean with water, put it in a regular container, and steam it for a predetermined time according to its size using heated steam. After 1st hot air drying, it is dried by using solar heat or other methods until moisture is 12.5 ~ 13.5%, and it is produced by extracting fine roots (red rice ginseng) and trimming its shape.

Important ingredients of red ginseng include glycosides, ginseng-flavored panacen, polyacetylene-based compounds, nitrogen-containing components, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids. It contains.

Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.

The most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the organism to adapt more easily by increasing the defense ability against leakage, stress, and other harmful effects from the environment. Scientifically proven.

In this way, by adding saponin, the main component of red ginseng, to aquatic products, for example, mackerel, it is possible to increase human immunity and to enhance the intrinsic taste of aquatic products. Red ginseng is preferably added at least 0.1% by weight in order to remove fishy fish, and is preferably added at 2% by weight or less in order to preserve the taste of the aquatic products.

If less than 0.1% by weight of red ginseng is less effective in removing fishy fish, and when more than 2% by weight of red ginseng, the taste and aroma of red ginseng inhibits the taste of aquatic products.

In step 40 of adding 7 to 10% by weight of natural salt to 90 to 93% by weight of red ginseng extract mixed water, 7 to 10% by weight of natural salt is prepared to prepare red ginseng extract concentrated brine.

When the natural salt is added to the mixed solution of hemp extract, it is possible to remove the fishy smell and revive the unique taste of the fish while reducing the usage of the natural salt by more than 30% compared to the conventional storage method.

In step 50, the matured seafood is added to the natural salt-added mixed water and infused so that the polished seafood is completely submerged in the prepared red ginseng extract concentrated brine and aged for a predetermined time. At this time, the ripening time can be adjusted differently, such as the size and thickness of the fishery product.

In step 60, the aged marine products are washed with ultraviolet ozone water and sprayed with red ginseng extract, and then sterilized by washing the matured seafood with ozone water for a predetermined time and then sprayed with red ginseng extract.

By spraying the red ginseng extract, it is possible to further improve the taste of the seafood.

Selected and quenched aquatic products in the vacuum packaging step 70, the processed seafood is selected and quenched and then packaged.

Such aquatic products can vary and can be, for example, mackerel or mackerel.

Hereinafter will be described the experimental effect on the seafood, for example mackerel prepared according to the present invention.

[ Example  According Experiment 1 Volatile to Fishy and Freshness of Frozen Products Basic Cow experiment

The experimental method was volatile basic nitrogen test (Dasan Life Science Institute), and three samples (Comparative Example 1, Comparative Example 2, Example 1) in the frozen state were tested for volatile basic nitrogen after 1, 2 and 4 days respectively. It was.

Volatile basic nitrogen test is an experimental method to determine the decay of food by quantifying volatile basic nitrogen, a substance that is caused by protein decomposition and causes bad taste and smell. Can predict the degree of fishy occurrence.

Here, Comparative Example 1 was prepared by diluting the trimmed mackerel in 100KG of pure water and dipping 8KG of salt in the salt for 30 minutes, and Comparative Example 2 was salting the refined mackerel in 100KG of pure water and diluting 12KG of salt in salt for 30 minutes. Example 1 salted mackerel was salted for 30 minutes by diluting 8kg of sun salt and 1.5kg of red ginseng extract in 100KG of pure water.

As can be seen from the above results, in the frozen product after 3 days compared to Comparative Example 1, Comparative Example 2, less off the smell of fish, etc., as well as the effect is excellent as time passes.

[ Example  According Experiment 2 Volatility for Fishy and Freshness of Refrigerated Products Basic nitrogen  Experiment

The test method was volatile basic nitrogen test (Dasan Life Science Institute) and three samples (Comparative Example 1, Comparative Example 2, Example 1) in the refrigerated state were subjected to volatile basic nitrogen test after 1 day and 2 days respectively. .

In Comparative Example 1, the dried mackerel was salted for 30 minutes by diluting 8 kg of natural salt in 100 KG of pure water, and the comparative example 2 was salted for 30 minutes by diluting 12 KG of natural salt in 100 KG of pure water. 1 is a salted mackerel and salted for 30 minutes by diluting 8kg of sun salt and 1.5kg of red ginseng extract in 100kg of pure water.

As can be seen from the above results, it can be seen that in the case of refrigerated products, compared to Comparative Example 1, Comparative Example 2, less off-flavor and odor.

[ Example  According Experiment 3 Sensory Test on Fishy and Taste

The experimental methods were sensory and visual examinations. 50 housewives aged 25 to 50 were included.

Two experiments with fishy taste and fishy smelly 1 point, usually 2 points, no fishy smell was set to 3 points, no taste for taste 1 point, usually 2 points, taste 3 points. In the experiment, two kinds of fishy and taste were tested immediately after cooking and after 3 hours of cooking.

In Comparative Example 1, the dried mackerel was salted for 30 minutes by diluting 8 kg of natural salt in 100 KG of pure water. 1 is a salted mackerel and salted for 30 minutes by diluting 8kg of sun salt and 1.5kg of red ginseng extract in 100kg of pure water.

As can be seen from the above results, it can be seen that the results of the examples of adding red ginseng extract are excellent for removing fishy smell and excellent in taste.

[ Example  According Experiment 4 Experiment of the relationship between sun salt and fishy

The experimental methods were sensory and visual examinations. 50 housewives aged 25 to 50 were included. Two experiments with fishy and salty fishy, many fishy South 1 point, usually 2 points, not fishy 3 points, suitable for salinity 2 points, weave 1 point. Two kinds of fishy and taste were tested immediately after cooking and after 3 hours of cooking.

In Comparative Example 1, the dried mackerel was salted for 30 minutes by diluting 8 kg of natural salt in 100 KG of pure water, and the comparative example 2 was salted for 30 minutes by diluting 12 KG of natural salt in 100 KG of pure water. 1 is a salted mackerel and salted for 30 minutes by diluting 8kg of sun salt and 1.5kg of red ginseng extract in 100kg of pure water.

As can be seen from the above results, in the case of Comparative Example 2 it can be seen that the greater the amount of sun salt when salting has a fishy removal effect. Comparative Example 1 is not salty, but a lot of fishy came out, accordingly, too salty or too fishy it can be seen that it is not suitable for the taste of modern people.

That is, as in Example 1, it can be seen that the case of adding sun salt and red ginseng extract can reduce fishy smell without salty compared to the case of simply adding sun salt.

According to the aquatic product manufacturing method as in the present embodiment, the amount of salt used is significantly reduced by 30% or more as compared to the conventional salting method, which is beneficial to health as well as to maintain the original taste of the aquatic product.

1 is a flow chart illustrating a seafood production method using the red ginseng extract according to the present invention.

<Code Description of Main Parts of Drawing>

S10: seafood processing step S20: ultraviolet ozone water washing step

S30: mixing ultraviolet ozone water and red ginseng extract S40: adding natural salt

S50: Seafood ripening in red ginseng extract concentrated brine S60: Spraying red ginseng extract after washing with ultraviolet ozone water

S70: vacuum packing after quenching

Claims (3)

Removing and trimming unnecessary portions of the seafood; Washing the marine product with ultraviolet ozone water; Mixing 98 to 99.9 wt% of ultraviolet ozone water and 0.1 to 2 wt% of red ginseng extract; Adding 7 to 10 wt% of natural salt to 90 to 93 wt% of the red ginseng extract mixed water; Putting aged seafood to be mixed with the natural salt-added mixed water; Harvesting the aged marine products, washing with ultraviolet ozone water and spraying red ginseng extract; A marine product manufacturing method using the red ginseng extract, characterized in that the step of selecting and quenching the marine product vacuum packaging. The method of claim 1, The aquatic product is a seafood production method using red ginseng extract, characterized in that the mackerel. Aquatic products prepared by the method of claim 1.

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