KR20140137220A - Low-salted fermented anchovy and the method of manufacturing the same - Google Patents

Low-salted fermented anchovy and the method of manufacturing the same Download PDF

Info

Publication number
KR20140137220A
KR20140137220A KR1020130057878A KR20130057878A KR20140137220A KR 20140137220 A KR20140137220 A KR 20140137220A KR 1020130057878 A KR1020130057878 A KR 1020130057878A KR 20130057878 A KR20130057878 A KR 20130057878A KR 20140137220 A KR20140137220 A KR 20140137220A
Authority
KR
South Korea
Prior art keywords
anchovy
salted
fermented
present
bone
Prior art date
Application number
KR1020130057878A
Other languages
Korean (ko)
Inventor
배형규
Original Assignee
배형규
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 배형규 filed Critical 배형규
Priority to KR1020130057878A priority Critical patent/KR20140137220A/en
Publication of KR20140137220A publication Critical patent/KR20140137220A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • 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
    • A23L17/20—Fish extracts
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

It is an object of the present invention to provide a low salinity anchovy seasoned salted and its manufacturing method.
The present invention relates to a method for preparing an anchovy, anchovy and anchovy, which is washed in fresh water and has a head and a bone removed. And then fermented to provide low salinity anchovy seasoned salted fish.
In addition, the present invention relates to a method for producing anchovy, comprising the steps of washing the anchovy, removing the head and bone from the washed anchovy, washing the head and bone-free flesh, Preparing the final mixture by mixing 4% of salt with pepper powder, 5% of syrup, 3% of syrup, 2% of sugar, 2% of garlic, 1% of ginger and 2% of seasoning, and fermenting the final mixture in a fermentation chamber The present invention provides a method for producing low salinity anchovy sauce fermented salted fish.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-salted anchovy sauce fermented with a fermented seaweed,

The present invention relates to a low salinity anchovy sauce fermented fish paste.

The anchovy is anchovy belonging to the anchovy family of herring, and the anchovy is divided into anchovy and anchovy, and the anchovy has been used for dietary life. As a dish, it is a familiar food material used in our dietary life in various forms such as anchovy sauce anchovy steamed anchovy sauteed anchovy sauce.

The anchovy is anchovy, which belongs to the anchovy family. In the case of large anchovy, it means that it becomes full length more than 8cm. The anchovy has 26.2% of moisture, 47.4% of protein, 9.8% of fat, 14.1% of ash, and 2.5% of carbohydrate per 100g of edible portion and has a calorie of 303kcal per 100g. Large anchovies are rich in thiamin (B 1 ), riboflavin (B 2 ) and niacin (Niacin) among the vitamins. Anchovy is a report of calcium that is essential for modern people who are aiming for healthy life as well as children, pregnant women and the elderly in growing age because of preventing the adult diseases and having ash and nucleic acid, especially taurine and calcium content. In addition to calcium, anchovies play a role in memory, brain cell activation, biomembrane structure and function, and contain a large amount of DHA, an important fatty acid in the central nervous system. It also contains a large amount of taurine, which has effects of controlling cardiovascular, lowering cholesterol content, maintaining normal blood pressure, strengthening the heart, antioxidant effect, recovery of cholera and treatment of chronic hepatitis. It also contains a large amount of nucleic acids that promote cell division, promote growth, synthesize proteins, and produce energy.

Large anchovies were caught in seawater and were used for dragon, steamed, juice, etc. However, there was no case of low salinity anchovy sauce used as fermented seafood.

It is an object of the present invention to provide a low salinity anchovy seasoned salted and its manufacturing method.

The present invention relates to a method for preparing an anchovy, anchovy and anchovy, which is washed in fresh water and has a head and a bone removed. And then fermented to provide low salinity anchovy seasoned salted fish.

In another embodiment of the present invention, there is provided a low salinity anchovy seasoned salted salted fish which is fermented in a fermentation room maintained at 0 to 2 ° C for 15 to 20 days.

In addition, the present invention relates to a method for producing anchovy, comprising the steps of washing the anchovy, removing the head and bone from the washed anchovy, washing the head and bone-free flesh, Preparing the final mixture by mixing 4% of salt with pepper powder, 5% of syrup, 3% of syrup, 2% of sugar, 2% of garlic, 1% of ginger and 2% of seasoning, and fermenting the final mixture in a fermentation chamber The present invention provides a method for producing low salinity anchovy sauce fermented salted fish.

According to another embodiment of the present invention, there is provided a method for preparing a low salinity anchovy sauce fermented salted fish, wherein the temperature of the fermentation room is maintained at 0 to 2 ° C.

According to another embodiment of the present invention, there is provided a method for preparing a low salinity anchovy sauce fermented fish meal, characterized in that the final mixture is fermented in a fermentation room for 15 to 20 days.

The present invention is advantageous in that the fermented anchovy, which was not suitable as a raw material for processed food (fermented food), can be produced in a low salinity anchovy seasoned fermented seafood which can multiply nutrients in an innovative way and circulated until 3 months.

Further, the present invention can contribute to the local economy and income increase of fishermen by promoting the consumption of large anchovy by making large anchovies available for processed food (fermented food).

The present invention also relates to a method for preparing a fermented anchovy, which is very beneficial to health, by washing the fermented anchovy obtained from seawater using fresh water to remove the hair and bones, Followed by adding deionized salted, chili powder, starch syrup, sugar, garlic, ginger, and seasoning to the dehydrated anchovy flesh. The additives are 4% salt, 5% pepper powder, 3% syrup, 2% sugar, 2% garlic, 1% ginger and 2% seasoning.

The method of manufacturing a large-sized anchovy sauce according to the present invention comprises the steps of washing a large anchovy, removing hair and bones from a washed large anchovy, washing flesh with removed hair and bones, A step of preparing a final mixture by mixing 4% saline, 5% red pepper powder, 3% syrup, 2% sugar, 2% garlic, 1% ginger and 2% And fermenting the resulting mixture in a fermentation chamber.

Fermentation is carried out in a specially-manufactured fermentation chamber while keeping the temperature of the fermentation chamber at 0 to 2 ° C, preferably by natural fermentation for 15 to 20 days.

A total of 50 applicants (22 males and 28 females) of the low salinity anchovy seasoned salted fish prepared according to the present invention were subjected to a panel test on taste, aroma and overall acceptability by the 5 - load scale method. (Punchy sensory evaluation of long - haired food)

The comparative example is different from the low salinity anchovy sauce salted salted fish according to the present invention, and the salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted Salted.

Table 1 summarizes the sensory test results.

Item Example Comparative Example incense 4.3 4.0 flavor 4.5 3.8 Comprehensive preference 4.4 4.0

Table 1 shows that the salted salted anchovy sauce fermented fish according to one embodiment of the present invention has higher overall palatability than the comparative example.

In order to confirm the preservation period of the low salinity anchovy seasoned salted fish according to the above-mentioned examples, the taste of the salted salted salted anchovy sauce according to the embodiment of the present invention was evaluated. It is confirmed that the preservation period is maintained for 3 months at 5 ° C or lower, and the taste and aroma retention are also high.

Therefore, it is considered that the fermented salted and fermented seasoned salted and fermented fish according to the present invention has excellent shelf life as a processed food (fermented food) and has excellent taste and flavor and can be distributed in large quantities.

Claims (5)

Fresh anchovy washed with fresh water, hair and bone removed, and
Anchovy salted salted fish paste prepared by fermentation after mixing 4% salted fish, 4% red pepper powder, 3% syrup, 2% sugar, 2% garlic, 1% ginger and 2% The method according to claim 1,
Fermented for 15 to 20 days in a fermentation chamber maintained at 0 to 2 ° C. Washing the large anchovy;
Removing the head and bone from the washed anchovy;
Washing the hair and bone-removed flesh;
Dewatering the head and bone removed flesh;
Preparing a final mixture by mixing salt 4%, salt of pepper 5%, syrup 3%, sugar 2%, garlic 2%, ginger 1% and seasoning 2% with respect to the weight of large anchovy; And
And fermenting the resulting mixture in a fermentation chamber. The method of claim 3,
Wherein the temperature of the fermentation chamber is maintained at 0 to 2 占 폚. The method of claim 3,
Wherein the final mixture is fermented for 15 to 20 days in a fermentation room.
KR1020130057878A 2013-05-22 2013-05-22 Low-salted fermented anchovy and the method of manufacturing the same KR20140137220A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020130057878A KR20140137220A (en) 2013-05-22 2013-05-22 Low-salted fermented anchovy and the method of manufacturing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130057878A KR20140137220A (en) 2013-05-22 2013-05-22 Low-salted fermented anchovy and the method of manufacturing the same

Publications (1)

Publication Number Publication Date
KR20140137220A true KR20140137220A (en) 2014-12-02

Family

ID=52457158

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020130057878A KR20140137220A (en) 2013-05-22 2013-05-22 Low-salted fermented anchovy and the method of manufacturing the same

Country Status (1)

Country Link
KR (1) KR20140137220A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160127391A (en) 2015-04-27 2016-11-04 주식회사 디에스티 Manufacturing device for salted seafood
ES2605203A1 (en) * 2015-09-11 2017-03-13 Conservas Codesa, S.L. Process of semiconserva of anchoas in salaz¿n and anchoa which is obtained with such process (Machine-translation by Google Translate, not legally binding)
KR20220040648A (en) 2020-09-24 2022-03-31 이형철 Manufacturing method for oiled anchovies and anchovies products thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160127391A (en) 2015-04-27 2016-11-04 주식회사 디에스티 Manufacturing device for salted seafood
ES2605203A1 (en) * 2015-09-11 2017-03-13 Conservas Codesa, S.L. Process of semiconserva of anchoas in salaz¿n and anchoa which is obtained with such process (Machine-translation by Google Translate, not legally binding)
WO2017042412A1 (en) * 2015-09-11 2017-03-16 Conservas Codesa, S.L. Method for semi-preserving salted anchovies and anchovy obtained with said method
KR20220040648A (en) 2020-09-24 2022-03-31 이형철 Manufacturing method for oiled anchovies and anchovies products thereof

Similar Documents

Publication Publication Date Title
KR101275762B1 (en) Maturing method of chicken using native grass enzyme and Matured chicken thereof
KR101318023B1 (en) Flatfist jerky comprising Sasa borealis extract and preparation thereof
KR101389800B1 (en) Method for preparing salted semidry fish
CN102894316A (en) Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable
CN105661377B (en) Preparation method of high-protein low-calorie fish meat crisp chips
KR101812006B1 (en) A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same
KR20100123304A (en) Method for producing salted pollack's roe-internal organ using deep ocean water and the product by the method
KR101121738B1 (en) A method of preparing kimchi
KR101423194B1 (en) Manufacturing Method of Soy Sauce
KR20140137220A (en) Low-salted fermented anchovy and the method of manufacturing the same
KR101395476B1 (en) A method for preparing unpolished rice gimbap using slices of radish dried
CN109355144A (en) A kind of preparation method of onion wine
KR101775585B1 (en) Marinated Blue Crab with Soybean Sauce and the process of manufacture that shiitake mushroom and enzyme are included
KR101194142B1 (en) Maturing method for abalone using the abalone broth and soybean paste composition
CN104489777A (en) Carp caviar
KR100630477B1 (en) Korean stew called boodae jjigae and manufacturing process thereof
KR101659531B1 (en) The method for making a enhanced preservation of the low-salt Kimchi
KR101184914B1 (en) Method for processing fish using blueberry and salted fish, salted mackerel thereof
KR20140028087A (en) Using a method of producing high quality dried anchovies
CN104664327A (en) Canned mushroom
KR20210022868A (en) A Kimchi comprising ethmoid bone extract from cattle raised with oriental medicine
KR101813218B1 (en) Condiment chopsticks and the process of manufacture that shiitake mushroom and enzyme are included
CN107495281A (en) A seasoning sea cucumber vegetable juice
KR101579743B1 (en) Using a natural method of manufacturing a low-salt aging mackerel
KR20120134308A (en) Manufacturing method of functional kimchi containing enriched calcium of natural fermentation and the kimchi manufactured by this method

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E90F Notification of reason for final refusal
E601 Decision to refuse application