KR20110125701A - A method for preparation of salted fermented fish (jeotgal) with high quality and low salt using fish sauce and low temperature - Google Patents

Abstract

PURPOSE: A producing method of high quality salted seafood with low salinity using fish sauce is provided to improve the palatability of the salted seafood. CONSTITUTION: A producing method of high quality salted seafood comprises the following steps: inserting fish flesh into aged fish sauce, and storing the mixture at -20-10 deg C for 2 months; slicing the aged fish flesh, and vacuum packaging or inserting into a can; and low temperature storing and distributing the obtained product.

Description

A method for preparation of salted fermented fish (Jeotgal) with high quality and low salt using fish sauce and low temperature}

In the present invention, the fish is put in a fish sauce matured by the traditional method and stored at a low temperature (less than 2 ° C to 10 ° C) for a certain period of time (within 2 months), while the salt component (such as amino acid) and salt of the fish sauce penetrate into the fish meat. In addition to the unique taste and flavor of salted salted fish, the salted salted salted salt (about 20%) of the salted salted salted fish was reduced to about 20%. A method of storage and distribution.

      Salted salted seafood is a traditional Korean fermented food that is fermented for a certain period of time by mixing salt with seafood to give a unique taste and flavor. I'm making salted fish. The traditional method of salted salted seafood is mixed with about 25% of salt in fish and shellfish, inhibits the growth and activity of decaying bacteria and prevents corruption, while fermenting by the action of enzymes in fish for 2 to 3 months at room temperature. And to create a flavor. However, traditional salted seafood prepared in such a way causes various adult diseases such as gastric cancer, hypertension, kidney disease, stroke, osteoporosis due to high salt, and the hygienic tendency of evasion by consumers is increasing.

     On the other hand, as the refrigerating facilities have been spread, as a solution to the health and hygiene problems caused by the high salt of the traditional salted salted fish, it is added to the seafood and seasoned with low salt and various flavorings. Low-salt salted salted squid, changran, cod roe, and sashimi are commercially available. However, the salted salted salted salt made in this way does not produce the taste and flavor component of traditional salted salted fish, so it is not only a variety of artificial seasonings (MSG, sorbitol) added artificially to give a similar taste and flavor, but also low salt content. Because of this, preservatives (citric acid) to extend the storage period, nitrite, artificial colors, etc., which are colorants are added to improve color, which is a health hygiene problem. And salted salted salt made in this way is not seasoned foods but fermented foods.

     Studies on salted salted fish salted salted salted salted fish (Kim et al. 2006), changes in the composition of volatile components and fatty acids during fermentation of salted anchovy salt (Cha Yong-jun et al., 1985), method of manufacturing salted anchovy salted fish (Patent Registration No.-1020070003216 ), A method of manufacturing anchovies (patent registration number-1019990005722), a method of manufacturing a high quality anchovy salt using anchovy fish sauce (patent registration number 10-0460025), etc., but there is a difference in the present invention and the construction method.

It solves the problems of solid salt and unsanitary manufacturing method, which are disadvantages of traditional salted fish, and the health and hygiene problems caused by the addition of artificial seasonings, preservatives, and pigments of salted salted salted fish recently. There is a need for the development of this improved salted salt manufacturing method.

Accordingly, an object of the present invention is to solve the problems of the solid salt and unsanitary manufacturing method of the traditional salted salt and the health and hygiene problems caused by the addition of artificial seasonings, preservatives, pigments, etc. of the recent salt salt salted salt, It is to provide a method of manufacturing salted fish which improves palatability with taste and low salt, and a technique for storing and distributing the cloth at low temperature after packaging.

In order to achieve the object of the present invention as described above, while putting the fish into the fish marinated in the traditional method of the traditional method and stored at a low temperature (less than 2 ℃ ~ 10 ℃) for a certain period (within 2 months), Salt and salt to penetrate into the fish meat, not only to bring out the peculiar taste and flavor, but also to reduce salt concentration (about 20%) of salted salted salted fish prepared by conventional methods. It relates to a method of storing and distributing at low temperature by packaging, floating.

     In the embodiment of the present invention, the fish fish sauce used is a conventional fish sauce salt (anchovy, canary, etc.) made by mixing fish and salt in a traditional manner and aged for at least one year.

     In an embodiment of the present invention, the fish is stored in a fish sauce for a certain period (within 2 months) is to ensure that the salt and salt (amino acids, etc.) and salt of the fish sauce is penetrated into the fish meat at an appropriate ratio.

     In an embodiment of the present invention, storing the fish in the fish liquor at a low temperature (minus 2 ℃ ~ image 10 ℃) is to prevent corruption during aging.

In an embodiment of the present invention, the prepared salted fish is wrapped and wrapped at a low temperature (frozen and refrigerated) to store and distribute to prevent the decay due to browning and low salt due to oxidation of the pigment (myoglobin).

According to the present invention, a method of manufacturing salted fish with improved salt and palatability and quality characteristics will be a salted fish with improved taste while solving the problems of high salt and unsanitary traditional salted fish while maintaining the taste and flavor of traditional salted fish. There is an effect that can contribute to the development of Korea's seafood industry and traditional food industry.

It is also superior to the anchovy canned salted seafood produced in the Mediterranean regions of Spain, Morco and Italy, and exported worldwide.

In the present invention, the fish is put in a fish sauce matured by the traditional method and stored at a low temperature (less than 2 ° C to 10 ° C) for a certain period of time (within 2 months), while the salt component (such as amino acid) and salt of the fish sauce penetrate into the fish meat. In addition to the unique taste and flavor of salted salted fish, the method of manufacturing salted salted salted fish salted with salt concentration (approximately 20%) of salted salted fish prepared by conventional methods, and the storage and distribution at low temperature by floating and packing the fabric after manufacturing It has its features.
As described above, while solving the problems of the salt and unsanitary manufacturing method of the traditional salted salt and the recent health and hygiene problems caused by the addition of artificial seasonings, preservatives, pigments, etc. There is a need to develop a method for manufacturing salted fish that maintains taste and flavor and improves palatability with low salt.
The production of salted salt according to the present invention can shorten the salted salt production period, the important taste component (amino acid, etc.) of the fish liquid salt penetrated into the fish to give the taste and flavor of traditional salted fish, as well as the effect of lowering the salt Of course, health and hygiene safety is secured, and the maturation period is shortened, thereby improving economic efficiency and improving palatability and quality.
In the present invention, the fish is put into a fish sauce which has been aged by the conventional method, and stored at a low temperature (less than 2 ° C to 10 ° C) for a certain period of time (within 2 months), while the salt component (amino acid, etc.) and salt of the fish sauce penetrate into the fish meat. In addition to the unique taste and flavor of salted salted fish, the salted salted salted salted salted salt (about 20%) of the salted salted salted fish was reduced by about 20%. will be.

≪ Example 1 >

Freshness of Fish by Salt Concentration and Storage Temperature

The degree of freshness of the word was tested while immersing the round in the salt water at various concentrations (0%, 5%, 10%, 15%, 20%) and storing it at room temperature and a refrigerator.

<Example 2>

Penetration of Amino Nitrogen and Salt in Fish Sauce in Fish Meat

Amino-nitrogen content and salt content in the fish meat according to the storage period are put together in a glass container (4L), and the raw fish sauce solution made from the fish sauce manufacturing plant of Gijang-gun, Busan, aged for one and a half years. The degree of penetration of was tested.

      &Lt; Example 3 >

Manufactured Low salt  Quality change during storage of salted fish

After the low salted salted salted fish sauce made by the method of Example 2 was opened, the packaging method (general packaging, vacuum packaging, canned food) was changed, and the freshness and color change were tested while storing in a refrigerator.

Experimental Example 1

Freshness of Fish with Salt Concentration and Storage Temperature

As in Example 1, the degree of freshness of the fish while soaking it in salt water at various concentrations (0%, 5%, 10%, 15%, 20%) and storing it at room temperature (20 ° C) and a refrigerator (5 ° C) Was tested with VBN (volatile basic nitrogen) as an indicator, and the results are shown in Tables 1 and 2.

 VBN Variation According to Salt Concentration during Storage at 20 ℃ Storage days Salt 0% Storage days Salt 5% Storage days 10% of salt Storage days Saline 15% Storage days 20% of salt One 45.0 One 15.5 2 22.9 2 18.6 3 17.3 2 Corruption 2 39.1 4 43.2 4 30.5 6 25.0 3 Corruption 6 Corruption 6 43.3 9 33.6 10 Corruption 12 40.9 15 Corruption

VBN Variation According to Salt Concentration during Storage at 5 ℃ Storage days Salt 0% Storage days Salt 5% Storage days 10% of salt Storage days Saline 15% Storage days 20% of salt 4 15.9 10 19.4 10 16.5 15 10.8 15 8.2 8 20.6 15 24.4 20 24.9 30 22.1 30 13.8 12 25.6 20 30.6 30 35.1 40 33.7 40 15.6 16 Corruption 25 Corruption 40 Corruption 60 Corruption 60 18.4 75 20.7 90 26.8 105 Corruption

As shown in Table 1, the storage period becomes longer as the salt concentration increases in the storage at 20 ° C, but the storage period is less than 5 days at 10% of the salt range, which is the range of low salt, which is the object of the present invention. It was not suitable on the conditions of the low salted salted salt preparation of this invention by. And as shown in Table 2, the storage period is longer as the salt concentration increases even at 5 ℃ storage, the storage period is longer than 1 month at 10% salt concentration. Therefore, the low salt pickled fermentation temperature of the present invention should be a low temperature of 5 ℃ or less.

Experimental Example 2

Fish meat Amino nitrogen  And penetration of salt

As in Example 2, the raw fish was put together in a container, and the amount of amino nitrogen and salt infiltrated into the fish meat according to the storage period were tested while storing them at a refrigeration temperature (5 ° C. or less). same.

Change of Penetration of Amino Nitrogen and Salt into Whole Fish Meat during Storage at 5 ℃ Storage days Amino nitrogen content (mg / 100g) Salt concentration (%) 7 days 190.8 6.84 14 days 223.5 8.43 21st 291.0 9.10 28 days 330.1 9.94 35 days 385.5 10.79 42 days 412.6 11.54 49 days 506.6 12.40 56 days 620.7 12.76 63 days 684.6 13.42 70 days 625.6 14.31 77 days 700.1 15.12 84 days 804.5 15.52

As a result, as shown in Table 3 above, as the storage period became longer, amino-nitrogen nitrogen and salt in the fish liquor penetrated the fish meat, and the amino-nitrogen nitrogen content and salt concentration in the fish meat increased. When the salt concentration for the manufacture of low salted salted salt of the present invention is set to about 10%, the amino nitrogen content of sashimi is about 340 (mg / 100g) by soaking in fish sauce for about 30 days. I can make salted salted fish.

      Experimental Example 3

Manufactured Low salt  Quality change during storage of salted fish

As in Example 3, after changing the packaging method (vacuum packaging, immersed in canola oil) after removing the salted salted salted fish sauce made by the method of Example 2, and stored in a refrigerator (5 ℃ and minus 20 ℃) The change of color was experimented and the result is shown in Table 4.

Changes in Amino Nitrogen Content and Browning Degree of Meat during Low Temperature Storage (5 ℃ and -20 ℃) by Soaking Low Salted Salted Fish Salt in Vacuum Packaging and Kenola Oil Save
Days Vacuum packaging (-20 ℃ storage) Vacuum packaging (5 ℃ storage) Immersion in Kenola Oil (5 ℃) Amino nitrogen
(mg / 100g) Browning degree
(440 nm) Amino nitrogen
(mg / 100g) Browning degree
(440 nm) Amino nitrogen
(mg / 100g) Browning degree
(440 nm) 15th 340.9 0.025 405.6 0.027 410.4 0.023 30 days 341.1 0.026 444.3 0.029 443.9 0.025 45 days 340.8 0.027 473.5 0.030 473.0 0.025 60 days 341.0 0.029 523.7 0.031 522.8 0.026 75 days 341.3 0.029 609.2 0.033 610.4 0.026 90 days 342.5 0.030 679.0 0.035 680.1 0.028

       As shown in Table 4, the amino-nitrogen content of the salted salted salted salted salted fish salted fish stored at minus 20 ℃ was almost unchanged during the storage period of 3 months and the browning value increased slightly. The impact on the color of the product was not significant. On the other hand, the amino-nitrogen content of low-salt salted salted fish saltfish stored at 5 ° C increased gradually as the storage period increased, regardless of the packaging method (vacuum packaging and immersion in canola oil). This is because the whole fish meat is gradually fermented, and it can be seen that the taste of the salted salted salted salt of the present invention is improved during distribution and storage. Browning immersion in canola oil showed no change in browning (oxidation of myoglobin), and vacuum packing was higher than browning immersion in canola oil. Although it increased, the influence on the change in color of the product was not large.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

None.

Claims (5)

Put the fish in the fish liquor matured by the traditional method and store it for a certain period of time (within 2 months) at low temperature (from minus 20 ℃ to image 10 ℃), and let the salt ingredients (amino acids, etc.) and salt penetrate into the fish meat. A method of manufacturing salted fish with improved salt and palatability, comprising a step of making a product, a step of packaging after vacuuming (vacuum packing, canning, etc.), and storing and distributing it at a low temperature (frozen and refrigerated). The method of claim 1,
How to make low-salt salted fish sauce by putting fish in mature fish sauce and keeping it at low temperature (less than 2 ℃ ~ 10 ℃) for a certain period of time (within 2 months) and letting the salt taste (amino acid, etc.) and salt of fish sauce penetrate into fish meat.
The method of claim 1,
How to unpack aged low-salt salted salted fish packaged (vacuum packaging, can be immersed in cooking oil, etc.)
The method of claim 1,
Low temperature (frozen and refrigerated) storage and distribution of the prepared low salted salted fish
Low salt salted salt prepared within the claims.

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