KR20120013527A - Making method of free salted anchovy - Google Patents
Making method of free salted anchovy Download PDFInfo
- Publication number
- KR20120013527A KR20120013527A KR1020100075537A KR20100075537A KR20120013527A KR 20120013527 A KR20120013527 A KR 20120013527A KR 1020100075537 A KR1020100075537 A KR 1020100075537A KR 20100075537 A KR20100075537 A KR 20100075537A KR 20120013527 A KR20120013527 A KR 20120013527A
- Authority
- KR
- South Korea
- Prior art keywords
- anchovy
- salt
- free
- drying
- anchovies
- Prior art date
Links
- 241001454694 Clupeiformes Species 0.000 title claims abstract description 75
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000003651 drinking water Substances 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 235000009569 green tea Nutrition 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 5
- 239000000600 sorbitol Substances 0.000 claims abstract description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 4
- 241000018646 Pinus brutia Species 0.000 claims abstract description 4
- 235000008216 herbs Nutrition 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 7
- 230000008033 biological extinction Effects 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 241000209504 Poaceae Species 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 25
- 150000003839 salts Chemical class 0.000 description 23
- 239000013535 sea water Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000008029 eradication Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
The present invention goes through a self-teaching process using drinking water to produce salt-free anchovy without any salt component, green tea, onion, in drinking water during the cooking process to prevent the lack of texture of fishy and anchovy meat, which is a problem in the production of salt-free anchovy You can add lactic acid or sorbitol.
After drying, select a process suitable for the dry anchovy manufacturing environment in the cold air (20 ~ 30 ℃), hot air (30 ~ 40 ℃) or hot air (55 ℃) drying process, and optionally dry it in the drying room. Pine needles, herbs, wild grass, etc. can be put in the drying room to remove the fishy smell.
Then, the sorting step according to the size of the anchovy, and finally the baking or baking in the oven using a pot to fry the water content of the anchovy up to 15%, the packaging distribution process.
The present invention relates to a method for producing an unsalted anchovy.
In general, raw anchovy caught by fishing boats (sea salt is usually 3.4%) puts less salt when the size of raw anchovy is small, and adds more salt than the smaller size when the size of fresh anchovy is large. Add the salt content of 3.5 to 8% of seawater ripening anchovy.
(The salt content of the final anchovy products is irregular because the salt content varies depending on the producer.)
In the state of boiling sea water as described above to increase the salinity for each anchovy is to go through the cooking process. For example, mortality is about 4% salinity and 8% mortality. In addition, most of the time of self-determination is determined by long experience and sense. It is dried, produced as dried anchovies, boxed and distributed.
A brief description of a conventional general method for processing dried anchovy is as follows.
First, catch raw anchovies and sort them by size.
Secondly, if the size of raw anchovy is small, put less salt in seawater (sea salt typically 3.4%),
If the size of raw anchovy is bigger, put more salt than smaller one
Adjust the concentration to 4-8%.
Fifth, boil the anchovy by boiling the seawater adjusted to the salt content according to the size of the anchovy.
Fourth, take out the boiled anchovy and dry it.
This conventional dried anchovy manufacturing method is an anchovy producer or production of the fishing line due to the characteristics of the manufacturing method
Because it is processed by managers, the salts of anchovies cannot be produced uniformly.
In addition to the nutrients contained, there is an excess of salt. In the drying process, natural drying
Therefore, there is a sanitary problem because it is exposed to foreign substances such as rain and wind dust.
An object of the present invention is to remove the excess salt other than the excellent intrinsic nutrients of dried anchovy as described above to produce a salt free anchovy.
Salt-free drinking water should be used to prepare anhydrous anchovies. However, salt and seawater (sea water) are not used compared to the general dry anchovy method, so it is possible to improve the texture of fishy and anchovy meat. You can add green tea, onion, lactic acid or sorbitol.
At this time, the method can be selectively applied.
After drying, selecting a process suitable for the dry anchovy manufacturing environment in the cold air (20 ~ 30 ℃), hot air (30 ~ 40 ℃) or hot air (55 ℃) drying process, sorting step according to anchovy size, Finally, roast the anchovies in an oven or use a pot to fry the anchovy up to 15% of water content to produce a savory taste and make salt-free anchovies without the salt content of the packaging and distribution process.
The present invention is a pollution-free natural food, low in fat, high in protein and high in calcium, which is welcomed by children, pregnant women, the elderly, and modern people who are oriented to a healthy life, but anchovies produced by the general dry anchovy manufacturing method Has been raised as a problem due to its high content of healthy foods and salts
Therefore, not only people who eat fresh foods by lowering the salt content, but also general consumers worry that anchovy-containing salts inevitably eat salty or intake of adult salts, such as high blood pressure and kidney disease, due to the high intake of salt. Can be less.
If salt-free anchovies are introduced to consumers through distribution, they will meet the requirements for natural and healthy foods.
1 is a process chart for producing anchovy salt free according to the present invention
1 is a manufacturing process of salt-free (low salt) anchovy according to the present invention.
In the manufacturing method of an unsalted (low salt) anchovy,
Screening process (100) for sorting raw anchovies according to size
Salt-free cooking process (200) to ripen the selected raw anchovy using only drinking water,
Optionally, add green tea, onion, lactic acid or sorbitol to your drinking water.
In the case of salt-free cooking, drinking water is boiled at 100 ℃
1 minute for age (1.5cm or less), 1 minute 15 seconds for self-destruction (3.0 ~ 1.6cm), 1 minute 30 seconds for extinction (4.5 ~ 3.1cm),
Boil for 2 minutes (7.6 ~ 4.6cm) and boil for 3 minutes.
The basic cooking experiment (200) of the experiment was carried out by setting the ratio of 50kg raw anchovy to 400ℓ of drinking water.
The reason for changing the time of boiling anchovy according to the size of raw anchovy is that the same quality of anchovies does not come out when boiled with the same time, and if you boil too much, it is difficult to form the shape of anchovy. .
Drying process (300) to select a process suitable for actual dry anchovy manufacturing environment among drying process of cold air (20 ~ 30 ℃), warm air (30 ~ 40 ℃) or hot air (55 ℃)
Selectively put pine needles, herbs, wild grass, etc. in the drying room to see the effect of removing fishy smell.
When drying cold air (20 ~ 30 ℃), drying time varies depending on the size of anchovy.
8 hours for eradication (less than 1.5 cm), 10 hours for self-destruction (3.0-1.6 cm), 12 hours for extinction (4.5-3.1 cm),
Acorn (7.6 ~ 4.6cm) is dried for 14 hours, and mackerel (7.7cm or more) is dried for 16 hours.
When drying the warm air (30 ~ 40 ℃), drying time varies depending on the size of anchovy,
Destruction (less than 1.5cm) is 5 hours, Suicide (3.0 ~ 1.6cm) is 6 hours, Destruction (4.5 ~ 3.1cm) is 7 hours,
Abolition (7.6 ~ 4.6cm) is 8 hours, the mass (over 7.7cm) is 9 hours to dry by default.
When drying hot air (55 ℃), drying time varies depending on the size of anchovy,
3 hours for eradication (less than 1.5 cm), 4 hours for self-destruction (3.0-1.6 cm), 5 hours for extinction (4.5-3.1 cm),
Abolition (7.6 ~ 4.6cm) is 6 hours, the mass (over 7.7cm) is dried for 7 hours.
Baking in the oven or using a pot to fry anchovies (400)
Roast the anchovy's water content to 15% or less to make the anchovy taste and eliminate fishy smell.
It is manufactured through a dry anchovy packaging process (500).
Claims (1)
1. Claims
Salt-free anchovy production method characterized by cooking using drinking water to produce salt-free anchovy
2. Claims
The method of manufacturing the method characterized by preventing the lack of texture of fishy and anchovy meat by adding green tea, onion, lactic acid or sorbitol to the drinking water used during cooking.
3. Claims
Manufacturing method that can remove fishy smell by putting pine needles, herbs, wild grass, etc.
4. Claims
Free Anchovy by Drinking Water at 100 ℃
1 minute for age (less than 1.5cm), 1 minute 15 seconds for self-destruction (3.0 ~ 1.6cm), 1 minute 30 seconds for extinction (4.5 ~ 3.1cm), 2 minutes for extinction (7.6 ~ 4.6cm) The manufacturing method that should boil more than cm) for three minutes.
5. Claims
A method of preparing dried anchovies in an oven or roasting anchovies using a pot to fry anchovies with less than 15% moisture to make the anchovy taste and eliminate fishy smell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100075537A KR20120013527A (en) | 2010-08-05 | 2010-08-05 | Making method of free salted anchovy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100075537A KR20120013527A (en) | 2010-08-05 | 2010-08-05 | Making method of free salted anchovy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20120013527A true KR20120013527A (en) | 2012-02-15 |
Family
ID=45836993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100075537A KR20120013527A (en) | 2010-08-05 | 2010-08-05 | Making method of free salted anchovy |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20120013527A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210115547A (en) * | 2020-03-13 | 2021-09-27 | 박성기 | Method for producing low-salt dried anchovy gangjeong |
| KR20210115548A (en) * | 2020-03-13 | 2021-09-27 | 박성기 | Method for producing low-salt dried anchovy popping snack |
| KR102319918B1 (en) * | 2021-04-14 | 2021-11-02 | 주식회사 유비무환 | Laminated snacks made with laver and whitebait with excellent taste and high customer satisfaction |
| KR20220067403A (en) * | 2020-11-17 | 2022-05-24 | 박성기 | Method for producing anchovy popping snack |
-
2010
- 2010-08-05 KR KR1020100075537A patent/KR20120013527A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210115547A (en) * | 2020-03-13 | 2021-09-27 | 박성기 | Method for producing low-salt dried anchovy gangjeong |
| KR20210115548A (en) * | 2020-03-13 | 2021-09-27 | 박성기 | Method for producing low-salt dried anchovy popping snack |
| KR20220067403A (en) * | 2020-11-17 | 2022-05-24 | 박성기 | Method for producing anchovy popping snack |
| KR102319918B1 (en) * | 2021-04-14 | 2021-11-02 | 주식회사 유비무환 | Laminated snacks made with laver and whitebait with excellent taste and high customer satisfaction |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |