KR20110087103A - Salted composition for fish, preparation method of thereof, and treatment methods for fish used the same - Google Patents

Abstract

PURPOSE: A fish salting composition, a producing method thereof, and a fish salting method using thereof are provided to minimize the damage of fish muscle tissues. CONSTITUTION: A fish salting method using a fish salting composition comprises the following steps: washing fresh fish with salt water, and settling at room temperature; dressing the pre-processed fish, and cutting the fish into the thickness of 1~7cm; and dipping the fish slices into the fish salting composition, and stirring at 20~35deg C for 10~120minutes. The fish salting composition contains main materials includes purified water, hovenia dulcis, pine needles and pine cones, sea tangle, red pepper, and salt. The fish salting composition contains sub materials including garlic, spring onion, ginger, onion, allium odorum, pear, jujube, and Chinese radish.

Description

Salted composition for fish, preparation method of honey, and treatment methods for fish used the same}

The present invention relates to a pickling composition for fish, a preparation method thereof and a method for pickling fish using the same.

Sashimi is a food made from raw fish, shellfish, beef flesh, and liver. In general, sashimi is common enough to remind of sashimi, and in Japan, sashimi is called sashimi (Japanese: 刺身).

Fish that are used in a circuit are usually cooked to a certain size and used in a living state. However, fish caught through ocean fishing, such as tuna or tuna, try to freeze the fish and maintain freshness by freezing the fish for long-term fishing. Tuna and tuna, which are fish caught through ocean-going fish, are cooked and tasted by heat, but frozen tuna or tuna are sometimes thawed by circuit, and are treated as expensive foods in Korea and Japan.

In general, when tuna or tuna are delivered to restaurants, most of them are in a frozen state, and they are used by thawing until they are ready for cooking. In general, when the tuna or tuna are circuit-cooked, frozen tuna or tuna are immersed in saline and thawed, and cut and trimmed to a constant size.

However, frozen fish, tuna or scorpion fish, when thawed by the above-described general method, the fish muscle tissue is destroyed by ice crystals, and the damaged muscle cells are filled with water so that the fish muscle tissue is repelled and tasted. There is a problem that falls.

An object of the present invention for solving the problems of the prior art described above is to minimize the destruction of the muscle tissue of the fish during thawing of the fish, such as tuna or swordfish, to keep the muscle of the fish elastic and increase the quality of the fish It is to provide a pickled composition, a method for preparing a pickled composition, and a method for pickling fish using the same.

Fish for pickling composition according to a feature of the present invention for achieving the above object is 2 to 4 parts by weight of hawthorn, 600 to 1000 parts by weight of purified water, 2 to 4 parts by weight of a mixture of pine needles and pine cones, kelp 1 to 1.5 weight Boo, red pepper 0.7 ~ 1.5 parts by weight and salt is extracted by mixing 150 ~ 250 parts by weight.

The pickling composition may further include ginger, garlic, leek, onion, leek, pear, jujube, radish or sake.

The salinity of the pickling composition is preferably 25% or less.

In addition, the method for producing a pickle composition for fish of the present invention, 600 to 1000 parts by weight of purified water 2-4 parts by weight of hawthorn, 2-4 parts by weight of a mixture of pine needles and pine cones, 1-1.5 parts by weight of kelp, red pepper 0.7 1.5 parts by weight and 150 to 250 parts by weight of salt and one or more auxiliary materials selected from the group consisting of ginger, garlic, leek, onion, leek, pear, jujube, radish and sake are mixed and extracted.

In the extraction method, the main and auxiliary materials are mixed and added to purified water, and heated to 50 to 100 ° C.

In addition, the method of pickling fish of the present invention, 1) pre-treatment step of washing the fish using brine, and left for a certain time at room temperature; 2) grooming the fish and cutting it to 1-7 cm thick; And 3) immersing the cut fish in the pickling composition for fish of the present invention, stirring and stirring at 20 to 35 ° C. for 10 to 120 minutes; .

The fish is preferably a tuna fish or tuna fish.

The pickled composition for fish of step 3) is preferably used diluted to 3 to 7% salinity.

Fish pickling composition of the present invention to minimize the destruction of the muscle tissue of the fish by naturally thawing the fish, such as tuna or swordfish. Specifically, the nutrients and oxygen contained in the pickling composition for fish of the present invention are absorbed into the muscle tissue of the fish, the absorbed nutrients make the muscle tissue of the fish elastic, oxygen is the main component of the muscle tissue In combination with oglibin, muscle elasticity can be doubled. In addition, myoglobin combined with oxygen can make darker reddish-brown color better. In addition, there is an advantage that can increase the aesthetics can be generated in the rich juice from the fish by the influx of rich nutrients.

Therefore, the pickle composition according to the present invention has an advantage of improving the quality of fish muscle tissue and improving the taste of fish.

Figure 1 shows the state before thawing after washing the bigeye with brine.
Figure 2 shows a state after 24 hours the bigeye tuna pickled using the pickling solution for fish of the present invention.
Figure 3 shows the state after 48 hours of the bigeye marinated using the pickling solution for fish of the present invention.
Figure 4 shows the state after 24 hours marinated bigeye using 5% saline.

The present inventors have prepared a pickling composition which can maintain the quality of the fish without degrading the quality of the fish when thawing the fish, such as frozen tuna or swordfish, and completed the thawing method of the frozen fish using the same .

Hereinafter, the present invention will be described in detail.

Hereinafter, the pickle composition for fish of the present invention and a manufacturing method thereof will be described.

The pickled composition for fish of the present invention is a mixture of sesame trees, pine needles and pine cones, kelp, red pepper and salt is extracted and mixed.

The pickling composition is intended to maintain the fish muscle elasticity by minimizing the destruction of the muscle cells of the fish when thawing the frozen fish, rather than increasing the salinity of the frozen fish, thereby increasing the taste of the fish.

The bark tree mainly uses the bark of the fruit and the stem, the fruit is used for fever, dry mouth, hiccups, vomiting due to fever, helps diuresis, and can cure soy liver with alcoholism. The bark of the stem is known to help blood circulation and release muscles.

The main components of pine needles are chlorophyll, vitamin A and vitamin C, which are known to be effective in purifying blood and preventing scurvy. Chlorophyll is good for blood production and granulation, and oxypartic acid, especially contained in pine needles, is known to keep the cells young and prevent aging. In addition to the crude protein (유효성) and phosphorus, iron, enzymes, minerals and a lot of special active ingredients.

Pine cones are effective in treating constipation and congestion caused by ischemia, bleeding, coughing, treating fractures, dizziness, and removing dead flesh.

Kelp contains various pigments such as carotene, xanthophylls, and chlorophyll, as well as carbohydrates such as manitite and laminarin, which are made by carbon assimilation, and alginic acid, which are components of cell walls, and amino acids such as iodine, vitamin B2, and glutamic acid. Is rich.

Red pepper is reddish red after ripening, and contains 23 times more vitamin C than apples and 4 times more than kiwi. In addition, the red pepper has a lot of spicy flavor capsaicin component, which attracts a substance that delivers pain to the brain to block the transmission of pain.

Salt is a compound of sodium and chlorine, and the chemical formula is NaCl, which is used in daily life and industry such as seasoning and salt, and is an essential ingredient in animals to maintain the osmotic pressure in the body. As the salt used in the present invention, a general salt may be used, and more preferably, purified salt or bamboo salt may be used.

In the pickled composition for fish of the present invention, the extract is obtained by immersing a mixture of sesame tree, pine needles and pine cones, kelp, red pepper, and salt, which are the main ingredients in purified water, for a long time. At this time, mixed with 600 to 1000 parts by weight of purified water 2-4 parts by weight of the bark, 2-4 parts by weight of a mixture of pine needles and pine cones, 1-1.5 parts by weight of kelp, 0.7-1.5 parts by weight of red pepper and 150-250 parts by weight of salt It is then extracted and obtained. The solution mixed with the main material may be extracted by applying heat to extract the active ingredient well. Preferably it can be extracted by heating to 50 ~ 100 ℃.

The pickling composition for fish may further include vegetables or seasonings as auxiliary ingredients in order to remove fish from fish and further enhance the taste of the fish. Preferred auxiliary materials include ginger, garlic, leek, onion, leek, pear, jujube, radish or sake, etc., may be further added to prepare a pickle composition for fish.

The salinity of the pickle composition for fish is preferably stored by increasing the salinity so that the composition can be stored and used for a long time, and the salinity is preferably 25% or less. If the salinity exceeds 25%, salt crystals may form, which is undesirable.

Hereinafter, a method of pickling fish will be described.

First, step 1) is a pretreatment step of washing the fish using brine, and left for a predetermined time at room temperature.

In general, fish is purchased from a professional handling company, and the fish is preferably fish that can be used in a circuit. More preferably, it is a tuna fish or a tuna fish. The tuna is a bluefin tuna, bigeye, bonito, yellowfin or wing tuna, etc. may be used as marlin, swordfish, blackfish or sailfish.

In the case of the tuna or swordfish, since they are frozen in the state at the time of catching, in most cases, foreign matter adheres to the surface of the fish. Therefore, it is recommended to clean before use. Generally, the salinity of seawater is known to be 3%, so it is better to wash the fish with 3% brine. In the case of frozen fish, it is preferable to leave part of the fish by thawing at a temperature of 25 ° C. or lower for 1 hour or less, and then trim the surface of the fish.

Next, step 2) is to trim the fish, cutting to 1 ~ 7 cm thick.

After removing the shell and bone of the fish, it is cut to a certain size to facilitate the operation. The fish is generally best cut to 1-7 cm. Although the cutting thickness of the fish may exceed 7 cm, it may take a long time for processing, in which case the taste of the fish may be rather deteriorated, which is not preferable.

Next, step 3) is a step of immersing the cut fish in the pickling composition for fish of the present invention, stirring by stirring at 20 ~ 35 ℃ for 10 to 120 minutes.

The fish cut to a certain thickness can be immersed in the pickling composition of the present invention, the salt pickling composition is a high salinity, if used as it is, after treatment, may drop the taste of the fish due to the strong salty, pickled composition It is recommended to use diluted.

In this step, the salinity of the pickling composition is preferably diluted to 3 to 7%. At this time, when the salinity of the pickling composition is less than 3%, it is lower than the internal salinity of the fish, water penetrates inside by the osmotic phenomenon, there is a fear that the elasticity of the fish muscles fall and damage the taste. In addition, when the salinity of the pickling composition exceeds 7%, it is higher than the internal salinity of the fish, on the contrary, there is a fear that the water present in the fish muscle escapes to make the muscle hard. That is, the salinity range of the diluted pickle composition is a concentration range that can make the muscle of the fish elastic without reducing the taste of the fish.

In addition, the salt composition diluted in the above range contains sufficient nutrients and oxygen, in the case of frozen fish, the internal ice particles are naturally replaced by the external pickling composition, and the nutrients and oxygen of the pickling composition It is absorbed into the fish's muscle tissue. The absorbed nutrients and oxygen make the fish's muscle tissue elastic. The influx of nutrients allows abundant gravy to be produced in the fish to enhance the aesthetics. In addition, the oxygen combines with myoglobin, which is a major component of muscle tissue, to double the elasticity of the muscle, and the oxygen-coupled myoglobin is able to take on a deeper scarlet color, thereby improving the color of fish.

The fish is preferably immersed in the pickling composition at a temperature range of 20 ~ 35 ℃, may be appropriately selected according to the temperature range and the thickness of the cut fish.

The treated fish may be used immediately, but may be stored refrigerated for convenience. The fish is best when the product temperature (temperature of the fish itself) is between 4 ~ 9 ℃, this temperature range is a temperature to maintain the taste and freshness of the fish. When aged for 1 hour or more in the above temperature range, the taste of color and meat may be the best, thereby increasing the marketability.

Another method of using the treated fish is a method of packaging and using the treated fish, there is a method of vacuum-packing the processed fish is quenched to -60 ℃.

When the vacuum-packed and quenched fish is used, it is preferred to use thawed in a packed state, and can be used immediately by thawing at a temperature of 30 ° C. or lower. If the packaged fish is opened and thawed with brine or water, the taste of the fish may be impaired, which is not preferable. Therefore, the packaged fish may be thawed at a temperature of 30 ° C. or lower without using the package.

Hereinafter, the present invention will be described in detail with reference to a preferred embodiment so that those skilled in the art can easily practice the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

Example  1: for fish Pickling solution

In 8 liters of purified water, 30 g of cedar, 30 g of pine needles and pine cones, 13 g of kelp and 10 g of dried red pepper were added as main ingredients. To this, 13 g of ginger, 20 g of garlic, 13 g of green onion, 25 g of onion, 13 g of leek, 20 g of pear, 13 g of jujube, 50 g of radish and 1 liter of alcoholic liquor were added. In order to adjust the salinity of the solution was added 1.7 kg of refined salt, it was heated for 40 minutes at 100 ℃ to prepare a pickling solution of 20% salinity.

Example  2: pickled fish

Frozen bigeye (available from Pacific Ocean, Dongwon Tuna) was soaked in 3% salt water and washed to remove impurities around the fish. It was placed in a suitable container and left at 20 ° C. for 30 minutes to thaw the surface of the frozen bigeye, and then the skin and bones of the thawed bigeye were removed. Although it may vary for each part of the bigeye, the bigeye was cut into 1 to 2 cm, 2.5 to 3 cm and 5 to 7 cm thick, respectively. This was immersed in the pickling solution of Example 1 (use after diluting to 5% salinity) and stirred. At this time, the temperature of the pickling solution was maintained at 30 ℃ and carried out for 30 to 1 hours to obtain a pickled bigeye.

Example  3: pickled fish

A swordfish pickled in the same manner as in Example 2 was obtained except that the frozen swordfish (purchased from Pacific Ocean, Dongwon Tuna) was used.

Comparative example  1: for fish Pickling solution

A fish pickling solution was prepared in the same manner as in Example 1, except that the mixture of pine needles and pine cones was not added.

Comparative example  2: for fish Pickling solution

A fish pickling solution was prepared in the same manner as in Example 1, except that no kelp was added.

Comparative example  3: for fish Pickling solution

A fish pickling solution was prepared in the same manner as in Example 1, except that the dried red pepper was not added.

Comparative example  4: for fish Pickling solution

A fish pickling solution was prepared in the same manner as in Example 1, except that the mixture of pine needles and pine cones, kelp and dried red pepper were not added.

Experimental Example  One: Pickled  Fish meeting sensory evaluation

In order to evaluate the color and aesthetics of the fish sashimi treated with the pickling solution of the present invention, the following experiment was carried out.

First, 10 experimenters were each provided with a bigeye and 5% salted bigeye sashimi of Example 2, the color and taste were evaluated by the 10-point method and summarized the results in Table 1 and Figures 2 and 3 below. .

experimenter
Example 2
Pickled in brine
Comparative Example 1
Comparative Example 2
Comparative Example 3
Comparative Example 4
Color
Taste
Color
Taste
Taste
Taste
Taste
Taste
One
8
9
7
7
7
9
7
7
2
9
9
6
8
8
9
7
7
3
9
9
6
7
8
7
8
8
4
9
10
6
7
8
7
8
7
5
7
8
8
7
6
8
7
7
6
7
9
7
6
8
9
7
8
7
9
10
6
6
8
7
8
7
8
9
10
6
7
9
9
8
7
9
8
9
6
6
8
8
8
6
10
9
9
7
6
8
8
8
6
medium
8.4
9.2
6.5
6.7
7.8
8.1
7.6
7

As shown in Table 1, when the bigeye treated with the pickled solution of the present invention, the average value was about 1.9 higher in color than when treated with brine. The pickling solution of the present invention contains abundant nutrients and oxygen, and when used for pickling of the tuna, the bigeye, nutrients and oxygen were supplied to the bigeye muscle tissue to supply a large amount of oxygen to myoglobin, a muscle cell. It is expected. So the bigeye muscle cells, rich in oxygen and nutrients, became firm and elastic. These results were also confirmed through the following Figures 2 and 3, and also confirmed by the aesthetics of the experimenter, the average value of about 2.5 higher than the bigeye sashimi (see Figure 4) treated with simple saline.

In addition, in the sense of color, the bigeye treated with Example 2 and Comparative Examples 1 to 4 did not show a significant difference in color, but there was a slight difference in taste, but the bigeye sashimi of Example 2 was higher. Received an average score.

In conclusion, the pickling solution of the present invention, while pickling bigeye, supplying oxygen and nutrients to the bigeye muscle, increase the color and aesthetics of bigeye, can be useful as a fish pickling solution.

Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, and various modifications can be made within the scope of the technical idea of the present invention, which also belong to the appended claims. Of course.

Claims (8)

Fish prepared by mixing 600 to 1000 parts by weight of purified water with 2-4 parts by weight of bark, 2 to 4 parts by weight of a mixture of pine needles and pine cones, 1 to 1.5 parts by weight of kelp, 0.7 to 1.5 parts by weight of red pepper, and 150 to 250 parts by weight of salt. Pickles composition for. The method of claim 1,
The pickling composition is a fish pickle composition, characterized in that it further comprises one or more selected from the group consisting of ginger, garlic, leek, onion, leek, pear, jujube, radish and sake. The method of claim 1,
Pickling composition for fish, characterized in that the salinity of the pickle composition to be 25% or less. A main material consisting of 2-4 parts by weight of hawthorn trees, 2-4 parts by weight of a mixture of pine needles and pine cones, 1-1.5 parts by weight of kelp, 0.7-1.5 parts by weight of red pepper, and 150-250 parts by weight of salt, A method of preparing a pickle composition for fish, which is obtained by mixing one or more auxiliary ingredients selected from the group consisting of ginger, garlic, leek, onion, leek, pear, jujube, radish and sake. The method of claim 4, wherein
The extraction method is a method of manufacturing a pickle composition for fish, characterized in that the main material and auxiliary materials are mixed and obtained by heating to 50 ~ 100 ℃. 1) a pre-treatment step of washing the fish with brine, and left at room temperature for a certain time;
2) grooming the pretreated fish and cutting it into 1-7 cm thick; And
3) immersing the cut fish in the pickling composition for fish of claim 1, stirring and stirring for 10 to 120 minutes at 20 ~ 35 ℃;
Pickling method consisting of. The method of claim 6,
The fish is a fish pickling method, characterized in that the tuna fish or tuna fish. The method of claim 6,
Fish pickling method of the step 3) is characterized in that the salt used to dilute to 3 to 7% salinity.

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