KR20110087861A - Method for preparing mixed salted fish comprising seafood and roe of pollack - Google Patents

Abstract

PURPOSE: A producing method of mixed salted seafood using seafood and pollack roe is provided to secure the taste of the pollack roe and to offer consumers a taste of the various salted marine products. CONSTITUTION: A producing method of mixed salted seafood using seafood and pollack roe comprises the following steps: dressing the seafood selected from squid, octopus vulgaris, and shrimp for removing inedible portions and cutting; washing the cut seafood and sterilizing; seasoning the washed seafood with mixed seasoning liquid and aging the seafood at 0-10deg C: salting fresh pollack roe, and removing foreign materials; mixing the aged seafood, the salted pollack roe, and sesame seeds in a mixture ratio of 20-80:80~20:1-10; and storing the mixed salted seafood by after cooling, freezing, rapidly freezing, or super low temperature rapid freezing.

Description

Method for Preparing Mixed Salted Fish Comprising Seafood and Roe of Pollack}

The present invention relates to a mixed salted seafood and cod roe, and more particularly to a mixed salted seafood and cod roe selected from the group consisting of squid, octopus, octopus, herring roe and shrimp.

Salted fish is one of the representative fermented foods in Korea and has been widely used to supply high protein and salt regardless of the season. Salted seafood is prepared by fermenting and fermenting according to the digestion of autodigesting enzymes and microorganisms in the state of addition of salt with various seafoods as raw materials. Among the salted fish salted from various aquatic products, spicy cod roe is made by salting and fermenting pollack eggs. It is an excellent seafood fermented food with excellent amino acid composition and high polyunsaturated fatty acid and vitamin A.

Of these, spicy cod roe is our unique salted fermented fish. Cod roe is usually taken out of the shell to prevent it from popping, washed with light brine, and then sprinkled with salt. After 2-3 days, drain the water, mix it with seasonings such as red pepper powder and chopped garlic, put it in a bowl and press it with a stone to prevent the ingredients from being exposed to the air. Preserved food that is used as a side dish or grilled, steamed or steamed. However, when exposed to air, there is a need to develop a cod roe having different textures and flavors while preventing it from being deteriorated.

There is a variety of foods made with cod roe, which is made of cod squid and mixed with squid stripped from enzyme solution (Korean Patent Publication No. 10-1989-003743). By using it, the squid has a grain of cod, and you can't enjoy the unique texture that only the cod roe has, and when you squid, you need to immerse it in an enzyme solution and react it at a high temperature for a long time, causing the food's freshness to deteriorate. There was concern.

Accordingly, the present inventors have made diligent efforts to prepare mixed salted fish which can enjoy the taste of various seafood salted fish at the same time, while maintaining the taste of the cod roe, and after seasoning separately to squid, octopus, octopus, herring roe or shrimp, the primary When the salted cod roe or secondary seasoned cod roe is added to produce a mixed salted seafood and cod roe, it is possible to prepare a mixed salted fish with a different flavor and texture than the existing salted fish. It became.

The main object of the present invention is to provide a method for producing mixed salted seafood of cod roe, selected from the group consisting of squid, octopus, octopus, herring roe and shrimp, which can simultaneously enjoy the taste of various seafood salted fish while maintaining the flavor of the cod roe. It is.

In order to achieve the above object, the present invention (a) trimming the seafood selected from the group consisting of squid, octopus, octopus and shrimp to remove the non-edible portion, then cutting; (b) washing, sanitizing and then washing the shredded seafood again; (c) The washed seafood is prepared by mixing glycine, sodium L-glutamate, DL-alanine, DL-sodium peroxide, red pepper powder, sodium acetate (anhydrous), D-sorbitol, dextrin, salt, honey or syrup, and flavoring. Seasoning and aging at 0 ~ 10 ℃; (d) salting the raw cod roe and removing foreign matter; (e) the aged seafood of step (c) and the salted seasoned cod roe and sesame seeds of step (d) in a ratio of 20 to 80:80 to 20: 1 to 10, and then aged and mixed Manufacturing; And (f) seafood and egg selected from the group consisting of squid, octopus, octopus and shrimp comprising the step of storing the prepared mixed salted fish in a method selected from the group consisting of refrigeration, freezing, rapid freezing and cryogenic rapid freezing It provides a method of producing a mixed salted fish.

The invention also comprises the steps of (a) rinsing the salted herring eggs in 0.5-4% brine and 0.1-0.5% brine one by one to remove salt: (b) bonito extract, sugar, brewing seasoning, soy sauce, salt and sorbitol Mixing seasoning and water containing 1 to 5: 1 to 5 mixed solution and the herring eggs in a ratio of 1 to 5: 1 to 5 and aged at 0 to 10 ℃: (c) raw material Salting and removing foreign matter; And (d) mixing the fermented herring roe of step (b) with the salted coarse egg and sesame of step (c) in a ratio of 20 to 80:80 to 20: 1 to 10, and then aging to mix seafood and egg. Preparing salted fish; And (e) provides a method for producing a mixed salted herring roe and cod roe including the step of storing the prepared mixed salted fish in a method selected from the group consisting of refrigeration, freezing, rapid freezing and cryogenic rapid freezing.

Mixing salted seafood of seafood and cod roe according to the present invention is a combination of the taste of the seafood included and the taste of the cod roe exhibits an excellent texture and flavor that could not be felt in the conventional a la carte salted fish.

The present invention in one aspect, (a) trimming the seafood selected from the group consisting of squid, octopus, octopus and shrimp to remove the non-edible portion, then chopped; (b) washing, sanitizing and then washing the shredded seafood again; (c) The washed seafood is prepared by mixing glycine, sodium L-glutamate, DL-alanine, DL-sodium peroxide, red pepper powder, sodium acetate (anhydrous), D-sorbitol, dextrin, salt, honey or syrup, and flavoring. Seasoning and aging at 0 ~ 10 ℃; (d) salting the raw cod roe and removing foreign matter; (e) the aged seafood of step (c) and the salted seasoned cod roe and sesame seeds of step (d) in a ratio of 20 to 80:80 to 20: 1 to 10, and then aged and mixed Manufacturing; And (f) seafood and egg selected from the group consisting of squid, octopus, octopus and shrimp comprising the step of storing the prepared mixed salted fish in a method selected from the group consisting of refrigeration, freezing, rapid freezing and cryogenic rapid freezing It relates to a method for producing mixed salted fish.

In the present invention, the raw material of step (d) may be characterized in that the raw egg with a grain egg or membrane, and the salted seasoned egg of step (d) is characterized in that it is further seasoned with secondary seasoning. You can do

In the present invention, the squid may be characterized in that the use of only the chopped torso, the octopus may be characterized in that the cut after boiling in boiling water.

In the present invention, the mixed seasoning of the seafood salted salt is sodium dihydrogen phosphate (anhydrous) sodium pyrophosphate, xanthan gum, 5'-ribonucleotide disodium, trisodium citrate, monosodium fumarate, DL-malic acid, vitamin B1 lauryl sulfate And it may be characterized in that it further contains one selected from the group consisting of tamarin gum.

In the present invention, the mixed seasoning solution is 10 to 50 parts by weight of glycine, 5 to 30 parts by weight of sodium L-glutamate, 5 to 30 parts by weight of DL-alanine, 2 to 25 parts by weight of DL-sodium peroxide, 1 to 20 parts by weight of red pepper powder Parts, 1 to 20 parts by weight of sodium acetate (anhydrous), 0.5 to 10 parts by weight of D-sorbitol, 1 to 20 parts by weight of dextrin, 1 to 10 parts by weight of salt, 1 to 10 parts by weight of honey or syrup, and 5 to 30 weights of sake It may be characterized by consisting of negative.

In the present invention, the seasoning of the cod roe may be characterized in that it is carried out with a mixed solution of 1 to 10 parts by weight of salt, 0.0001 to 0.1 parts by weight of sodium nitrite, based on 100 parts by weight of the raw cod roe, It may be characterized in that 1 to 10 parts by weight of cheongju, 1 to 15 parts by weight of tassels based on 100 parts by weight of the first seasoned cod roe.

In the present invention, the aging of the steps (c) and (e) may be performed for 20 to 100 hours.

The salinity of seafood cod roe salted seafood prepared according to the present invention is around 4% low salted salted fish.

In the present invention, the ultra-low temperature freezing is for 2 to 10 hours at a temperature of -30 ℃ or less, preferably -40 ℃ or less, more preferably for 3 to 5 hours at a temperature of -50 ~ -40 ℃ It is preferable to cryogenic rapid freezing.

In another aspect, the present invention, (a) rinsing the salted herring eggs in 0.5-4% brine and 0.1-0.5% brine in order to remove the salt: (b) bonito extract, sugar, brewing seasoning, soy sauce, salt And mixing the seasoning solution containing sorbitol and water in a ratio of 1 to 5: 1 to 5 and the herring eggs at a ratio of 1 to 5: 1 to 5 and aging at 0 to 10 ° C .: (c) Salting raw cod roe and removing foreign substances; And (d) mixing the fermented herring roe of step (b) with the salted coarse egg and sesame of step (c) in a ratio of 20 to 80:80 to 20: 1 to 10, and then aging to mix seafood and egg. Preparing salted fish; And (e) storing the prepared mixed salted fish in a method selected from the group consisting of refrigeration, freezing, rapid freezing and cryogenic rapid freezing.

In the present invention, raw material of step (c) may be characterized in that the raw egg with a grain egg or membrane, the salt seasoned egg of step (c) is further seasoned with seasoning, aged 20-40 hours It can be characterized in that.

In the present invention, seasoning of the cod roe may be performed with a mixed solution of 1 to 10 parts by weight of salt and 0.0001 to 0.1 parts by weight of sodium nitrite, based on 100 parts by weight of the raw cod roe, and in the present invention, The second seasoning liquid may be characterized in that 1 to 10 parts by weight, 1 to 15 parts by weight of sake liquor based on 100 parts by weight of the first seasoned cod roe.

In the present invention, it may be characterized in that it further comprises the step of (a) cutting the salted herring roe to the size 0.5 ~ 5cm, aging step (b) and (d) 20 ~ It may be characterized by aging for 100 hours.

In the present invention, the mixed seasoning is 15 to 50 parts by weight of bonito extract, 20 to 60 parts by weight of sugar, 5 to 20 parts by weight of brewing seasoning, 2 to 15 parts by weight of soy sauce, 1 to 10 parts by weight of salt and 10 to sorbitol It may be characterized by consisting of 50 parts by weight.

In the present invention (a) the salt herring is removed from the salt can be used as it is original, or cut to 0.5 ~ 5cm size.

The cod roe mixed salt produced in accordance with the present invention is low salted salted salt of about 4%, suitable for the taste and taste of modern people sensitive to salts, especially high blood pressure patients, kidney disease can be ingested casually.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only to illustrate the invention, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as limited by these examples.

In the following examples, cod squid mixed with squid and octopus was prepared, but it would be apparent to those skilled in the art that cod roe with similar texture and flavor could be prepared using octopus, the same cephalopod seafood.

Example 1 Preparation of Mixed Salted Squid and Cod

(1) manufacturing of squid salted fish

The cuttlefish used as a raw material for salted squid can be used for seawater cuttlefish ( Todarodes pacificus ), cuttlefish ( Sepia (Platysepia) esculenta ) and falkland cuttlefish ( llex argentinus (Castellanos). The squid cut into pieces was first washed with water and then drained, and the dried squid was removed using a sterile solution [1% Topkeeping D-100 (Okuno Pharmaceutical, Japan), 2.4% Top call (Okuno Pharmaceutical, Japan). Soak in 10 minutes to remove the bacteria, and washed with water to remove the second antibacterial solution to remove the water.

To the dried squid, seasoned ingredients of the blending ratios shown in Table 1 were added and mixed well.

Seasoned ingredient ratio of squid salted fish ingredient Compounding ratio (% of raw material) Seasoning Mixed DK-M (Saeki, Japan)-See Table 4) 14.3 Salt (Hanjugeum, Korea) 5 Mirim (Lotte Chilsung Beverage, Korea) 20 honey 3

Ingredients of Seasoning Mixed DK-M Mixed seasoning ingredients Compounding ratio (%) Glycine 28.00 L-Glutamate Sodium 16.80 DL-alanine 14.00 DL-Sodium Peroxide 12.90 chili powder 6.60 Sodium Acetate (anhydrous) 5.30 D-sorbitol 2.80 Sodium Dihydrogen Phosphate (anhydrous) 1.70 Sodium pyrophosphate 1.70 Xanthan Gum 1.60 5'-ribonucleotide disodium 0.80 Trisodium Citrate 0.50 Monosodium fumarate 0.30 DL- Malic acid 0.30 Vitamin B1 Loryl Sulfate 0.20 Tamarind Sword 0.10 dextrin 6.40

After squid mixed with seasoning ingredients for 40 hours at 4 ℃, using a colander for 30 minutes by natural cutting to remove seasoning liquid, Squid salted fish was prepared.

(2) production of spicy cod roe

Frozen frozen egg raw material or raw egg raw material raw material was thawed for 24 hours, and the primary salt seasoning solution of the mixing ratio shown in Table 3 was added, and the primary salt seasoning was performed for 24 hours. The first salted cod roe was washed in 5% brine, and then blackening, worms, whiskers, etc. were removed and screened by size, followed by the addition of a second seasoning seasoning solution of the blending ratio shown in Table 5, and aged at 40C for 40 hours. .

Seasoned salt content of spicy cod roe ingredient Compounding ratio (% of raw material) Salt (Hanjugeum, Korea) 5.26 Seasoning Mix D-one (Andoshokai, Japan) 4 Sodium nitrite 0.0005

Seasoning Mix D1 ingredient list Ingredient Name Mixing ratio (%) Monosodium L-glutamate 28.00 DL-Alanine 12.00 Calcium lactate 7.25 L-Sodium Ascorbate 7.00 Trisodium Phosphate 5.00 sodium 5'-ribonucleotide 2.00 L-ascorbic acid 1.00 Disodium phosphate 1.00 Transglutaminase 0.03 Food Stuff (mangel, potato, Corn) 36.72

2 seasoning seasoning ratio of spicy cod roe ingredient Compounding ratio (% of raw material) Seasoning Mix K2 (Andoshokai, Japan) 7.42 Cheongju (Lotte, Korea) 2.64 Mirim (Lotte Chilsung Beverage, Korea) 4.73

Ingredients of Seasoning Mix Ingredient Name Mixing ratio (%) D-sorbitol 32.83 Monosodium L-glutamate 32.04 Disodium 5'-ribonucleotide 1.48 Glycine 1.04 Trisodium citrate 0.84 Sodium Acetate 0.84 Sodium DL-Malate 0.58 Dispotassium Hydrogen Phosphate 0.54 Calcium Lactate 0.50 DL-Alanine 0.44 potassium DL-Bitartrate 0.36 Monosodium fumarate 0.36 Disidium 5'-Inosinate 0.19 L-Lysine Monohydrochloride 0.19 Potassium Carbonate, Anhydrous 0.18 DL-Methionine 0.15 Succinic acid 0.15 Dl-Malic Acid 0.12 L-Aspartic acid 0.08 L-Arginine 0.02 Phytic Acid 0.01 Food stuff (red pepper, glucose) 27.08

(3) Mixed salted squid and cod roe

To the squid salted fish of (1), add the salted salted cod roe or the second seasoned salted cod roe in 50:50, and then add sesame seeds at 3% by weight based on the mixed salted fish. After aging at 4 ° C. for 24 hours, mixed salted squid and cod roe were prepared in a container.

The matured squid cod roe salted fish was cryo-freeze for 4 hours at -45 ℃.

Example 2 Preparation of Mixed Salted Fish and Octopus

(1) Manufacture of Octopus Salted Fish

The frozen octopus ( Enteroctopus dofleini ) was thawed naturally, and then washed repeatedly by removing the viscera and non- edible parts. Then, foreign substances on the sucker side were removed by adding 6 parts by weight of salt to the raw materials. After washing with water, slightly boiled in boiling water, immersed in iced water, and then chopped to a length of 0.5-3 cm. Dip the chopped octopus into a disinfectant solution [1% Topkeeping D-100 (Okuno Pharmaceutical, Japan), 2.4% Top Call (Okuno Pharmaceutical, Japan)] for 10 minutes to remove germs, and wash it twice with water to remove the sterilization solution. Was removed.

For the octopus from which the water was removed, seasoning ingredients of the blending ratios shown in Table 1 were added and mixed well. After the ingredients are mixed seasoning written by aging at 4 ℃ for 40 hours and then by natural Fidelity for 30 minutes using a sieve to remove the seasoning to prepare a written Pickled.

(2) production of egg

Frozen frozen egg raw material or raw egg raw material raw material was thawed for 24 hours, and the primary salt seasoning solution of the mixing ratio shown in Table 3 was added, and the primary salt seasoning was performed for 24 hours. The first salted cod roe was washed in 5% brine, and then blackening, worms, whiskers, etc. were removed and screened by size, followed by the addition of a second seasoning seasoning solution of the blending ratio shown in Table 5, and aged at 40C for 40 hours. .

(3) Mixing salted octopus and cod roe

To the octopus salted salt of (1), add salty salted salted cod roe or salted salted cod roe salted in 50:50 at 50%, and then add sesame seeds at 3% by weight to the salted salted salted fish. After aging at 4 ° C. for 24 hours, mixed salted seafood octopus and spicy cod roe were prepared in a container.

The aged octopus cod roe mixed was frozen at -45 ℃ for 4 hours.

Example 3: Preparation of Mixed Salted Shrimp and Cod

(1) Manufacture of Shrimp Salted Fish

The non- edible portion of the shrimp ( 2-10 cm in size, Trachysalambria curvirostris ) was removed, washed first with water, and then drained. The dried shrimps are soaked in the disinfectant solution [1% Topkeeping D-100 (Okuno Pharmaceutical, Japan), 2.4% Top Call (Okuno Pharmaceutical, Japan)] for 10 minutes to remove germs and washed twice with water to disinfect the sterilization solution. After removal, the water was removed.

With respect to the shrimp from which the water was removed, the seasoning ingredients of the blending ratios shown in Table 1 were added and mixed well.

After the mixed shrimp seasoning component aging at 4 ℃ for 40 hours and then by natural Fidelity for 30 minutes using a sieve to remove the seasoning to prepare a shrimp salted fish.

(2) production of egg

Frozen frozen egg raw material or raw egg raw material raw material was thawed for 24 hours, and the primary salt seasoning solution of the mixing ratio shown in Table 3 was added, and the primary salt seasoning was performed for 24 hours. The first salted cod roe was washed in 5% brine, and then blackening, worms, whiskers, etc. were removed and screened by size, followed by the addition of a second seasoning seasoning solution of the blending ratio shown in Table 5, and aged at 40C for 40 hours. .

(3) Mixed salted shrimp and cod roe

To the salted salted fish of (1), add salted salted salted cod roe or salted salted salted cod roe salted in 50:50 at 50:50, and then adding sesame seeds at 3% by weight based on the mixed salted fish. After aging at 4 ° C. for 24 hours, mixed salted shrimp and cod roe were prepared in a container.

The aged shrimp cod roe salted fish was cryo-freeze at -45 ℃ for 4 hours.

Example 4 Preparation of Mixed Salted Herring Egg and Cod

(1) Preparation of herring roe salted fish

25% salted herring ( Clupea pallasii Roe) was added to 1% brine to remove salt for 2 hours at room temperature, and 0.5% brine to remove salt for 24 hours at room temperature. The herring roe was cut to a suitable size or used as it was. Kazunoko brand (Table 7, Ajihon Co., Japan) and water were mixed 1: 1, and herring eggs were mixed at a ratio of 1: 1, and aged at 4 ° C for 24 hours.

Ingredient ratio of Kazuno brand Ingredient content Bonito Extract Bonito Dry Extract 29.80% Bonito extract Hydrating Plant Protein Salt Yeast extract Xanthan Gum Sugar Sugar 44.80% Brewing Seasoning Brewed Rice Seasoning rice 9.70% corn potato sweet potato Salt grape Glucose Isomerized molasses Starch syrup Sugar ethanol Salt water enzyme Diatomaceous earth Soy sauce Skim soybean 6.90% wheat Salt water Salt 2.90% D-sorbitol 24.70% monosodium glutamate 5.90% ethanol 1.90% water 6.40%

(2) production of egg

Frozen frozen egg raw material or raw egg raw material raw material was thawed for 24 hours, and the primary salt seasoning solution of the mixing ratio shown in Table 3 was added, and the primary salt seasoning was performed for 24 hours. The first salted cod roe was washed in 5% brine, and then blackening, worms, whiskers, etc. were removed and screened by size, followed by the addition of a second seasoning seasoning solution of the blending ratio shown in Table 5, and aged at 40C for 40 hours. .

(3) Preparation of mixed salted herring eggs and cod roe

Add salted salted cod roe or second seasoned cod roe salted salt at 50:50 to (2) salted herring roe, and add 3% by weight of sesame seeds to the mixed salted fish. After mixing, aged for 24 hours at 4 ℃, and put in a container to prepare a mixed salted salted herring roe and spicy cod roe.

The aged herring egg cod roe salt was frozen at -45 ° C for 4 hours.

Experimental Example: Sensory Evaluation

Sensory evaluation of the mixed salted salted fish prepared in Examples 1-4, commercially available squid salted cod roe (Yamaya Foods Co., Ltd.), and salted cod roe (gold salted cod roe), Hansung Co., Ltd. was conducted for 30 people in their 20s to 50s. It was.

As a result, in the case of the squid eggs of Example 1, the octopus eggs of Example 2, the shrimp eggs of Example 3, and the herring eggs of Example 4, in terms of taste, texture, and taste compared to commercially available grains of squid eggs or cod roe, Obtaining a significantly higher score, it was confirmed that the mixed salted fish and seafood produced in accordance with the present invention is more suitable for consumers' preferences than conventional salted fish.

Particularly, in the case of the squid egg of Example 1, the squid itself is seasoned and the more you chew, the more the taste of the seasoning is felt in the squid. Compared with the added amount of cod roe, the taste of cod roe and grains of cod roe were felt a lot.In the case of commercial squid cod roe, the color turns red, but the deep taste is inferior. The grain has fallen. It was inconvenient to eat at a bite because it had little water and a long squid.

Name of squid column of Example 1 Commercial squid cod roe Commercially popular egg roe flavor 5 2 2 color 4 4 4 Texture 5 2 2 Symbol 5 One 2

Name of octopus of Example 2 Commercially popular egg roe flavor 5 2 color 4 4 Texture 5 2 Symbol 5 2

Shrimp eggs of Example 3 Commercially popular egg roe flavor 5 2 color 4 4 Texture 4 2 Symbol 5 2

Herring egg name of Example 4 Commercially popular egg roe flavor 5 2 color 4 4 Texture 5 2 Symbol 4 2

As described above in detail specific parts of the present invention, it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (18)

Process for preparing mixed salted seafood with cod roe selected from the group consisting of squid, octopus, octopus and shrimp, comprising the following steps:
(a) trimming seafood selected from the group consisting of squid, octopus, octopus and shrimp to remove the non-edible portion and then slicing:
(b) washing, sterilely rinsing and then washing the chopped seafood again:
(c) The seasoned seafood is glycine, sodium L- glutamate, DL- alanine, DL- sodium peroxide, red pepper powder, sodium acetate (anhydrous), D- sorbitol, dextrin, salt, honey or syrup and mixed flavoring solution Seasoning and aging at 0 ~ 10 ℃;
(d) salting the raw cod roe and removing foreign matter;
(e) mixing the aged seafood of step (c) and the salted seasoned egg and sesame seed of step (d) in a ratio of 20 to 80:80 to 20: 1 to 10, and then aged to mix the seafood and the cod roe Manufacturing step; And
(f) storing the prepared mixed salted fish in a method selected from the group consisting of refrigeration, freezing, rapid freezing and cryogenic rapid freezing.
The method of claim 1, wherein the raw material of step (d) is a raw egg with a grain egg or a membrane.
The method according to claim 1, wherein the salted seasoned egg of step (d) is further seasoned for 20 to 40 hours with a second seasoning.
The method of claim 1, wherein the cuttlefish uses only a torso.
The method of claim 1, wherein the octopus and octopus are chopped after boiling in boiling water.
The mixed seasoning solution of the seafood salted salt is sodium dihydrogen phosphate (anhydrous) according to claim 1
And further selected from the group consisting of sodium pyrophosphate, xanthan gum, 5'-ribonucleotide disodium, trisodium citrate, monosodium fumarate, DL-malic acid, vitamin B1 lauryl sulfate and tamarin gum. .
According to claim 1, The mixed seasoning solution is 10 to 50 parts by weight of glycine, 5 to 30 parts by weight of sodium L- glutamate, 5 to 30 parts by weight of DL-alanine, 2 to 25 parts by weight of DL-sodium peroxide, 1 to 20 parts by weight of red pepper powder Parts, 1 to 20 parts by weight of sodium acetate (anhydrous), 0.5 to 10 parts by weight of D-sorbitol, 1 to 20 parts by weight of dextrin, 1 to 10 parts by weight of salt, 1 to 10 parts by weight of honey or syrup, and 5 to 30 weights of sake Characterized in that it comprises a wealth.
The method according to claim 1, wherein the seasoning of the cod roe is carried out with a mixed solution of 1 to 10 parts by weight of salt and 0.0001 to 0.1 parts by weight of sodium nitrite based on 100 parts by weight of the raw cod roe.
The method of claim 3, wherein the second seasoning solution of cod roe is 1 to 10 parts by weight of sake and 1 to 15 parts by weight of sake per 100 parts by weight of the first seasoned cod roe.
The method of claim 1, wherein the aging of steps (c) and (e) is performed for 20 to 100 hours.
Method for preparing a mixed salted herring roe and cod roe including the following steps:
(a) rinsing the salted herring eggs sequentially in 0.5-4% brine and 0.1-0.5% brine to remove salt:
(b) 1 to 5: 1 to 5 of a mixture of seasonings containing sugar, brewed seasoning, soy sauce, salt and sorbitol and water in a mixture of 1 to 5: 1 to 5 and the herring roe 1 to 5: 1 to 5 Aging at 0 ~ 10 ℃ by mixing with:
(c) salting the raw cod roe and removing foreign matter; And
(d) the fermented herring roe of step (b) and the salted coarse egg and sesame seed of step (c) in a ratio of 20 to 80:80 to 20: 1 to 10, and then aged and mixed with seafood and cod roe Preparing a; And
(e) storing the prepared mixed salted fish in a method selected from the group consisting of refrigeration, freezing, rapid freezing and cryogenic rapid freezing.
12. The method of claim 11, wherein the raw material of step (c) is raw egg or a raw egg with a film.
The method according to claim 11, wherein the salted seasoned egg of step (c) is further seasoned with seasoning and aged for 20 to 40 hours.
The method according to claim 11, wherein the seasoning of the cod roe is carried out with a mixed solution of 1 to 10 parts by weight of salt and 0.0001 to 0.1 parts by weight of sodium nitrite based on 100 parts by weight of the raw material of the cod roe.
15. The method according to claim 14, wherein the second seasoning solution of cod roe is 1-10 parts by weight of sake and 1-15 parts by weight of sake based on 100 parts by weight of the first seasoned cod roe.
The method according to claim 11, wherein the salted herring roe removed in step (a) is used as it is, or is cut to a size of 0.5 to 5 cm.
The method according to claim 11, wherein the aging of steps (b) and (d) is carried out for 20 to 100 hours.
The mixed seasoning according to claim 11, 15 to 50 parts by weight of bonito extract, 20 to 60 parts by weight of sugar, 5 to 20 parts by weight of brewing seasoning, 2 to 15 parts by weight of soy sauce, 1 to 10 parts by weight of salt and 10 to sorbitol And 50 parts by weight.