KR20160023350A - Manufacturing method for salted hairtail - Google Patents
Manufacturing method for salted hairtail Download PDFInfo
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- KR20160023350A KR20160023350A KR1020140109628A KR20140109628A KR20160023350A KR 20160023350 A KR20160023350 A KR 20160023350A KR 1020140109628 A KR1020140109628 A KR 1020140109628A KR 20140109628 A KR20140109628 A KR 20140109628A KR 20160023350 A KR20160023350 A KR 20160023350A
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- South Korea
- Prior art keywords
- salted
- fish
- fermented
- mixing
- sauce
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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
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
More particularly, the present invention relates to a method for producing salted fish sauce, and more particularly, to a method for producing salted salted fish sauce having an old-fashioned flavor and a rich flavor in a short period of time through fermentation and fermentation and aging in a short period of time. The present invention also relates to a method for manufacturing a salted fish sauce which is excellent not only in fish but also in Jimmy's field.
Echinacea is a good nutritional source of calcium and is a fermented fish. It has been used as its own ingredient and has been used as a main ingredient essential for roasting, soup and kimchi. It is a very important place in the diet of Koreans. It is food that occupies.
Conventionally produced fish galls and fish sauces are generally mixed with fish and salt for long term fermentation and aging. Such conventional fish galls are odorous fish peculiar to fish, so they can not only be turned in a mirror but also cooked using a fish paste It is easy to get out of the consumers because of the limited quality of food and uneven quality.
Actually, the saengjang sauce as well as fish sauce stir fried pumpkin, stir fried anchovy, etc., and bamboo, cooked in the stew, body and rich flavor, and is used as a seasoning food that acts as an edible promoter.
These dishes are diversified not only in Korea, but also in Southeast Asia. Recently, in Korea, they have been imported as food additives from overseas including Southeast Asia.
In the past, the self-sufficiency consumption type which is mainly manufactured and used domestically was dominant in the past, but in recent years, the large-scale factories are producing sanitary and storage-enhanced umbilical cords, and the demand thereof is gradually increasing.
In addition, the eel, which has been fermented by the conventional method, takes a long period of fermentation and is fermented for a long time, so that the fish protein is decomposed by the enzyme of the fish and decomposed by various microorganisms that can grow in the salt. At this time, depending on the type and condition of the microorganisms involved, fermentation is different, and sometimes contamination of germs is accompanied by burning and already burning.
Due to the occurrence of these imi and odor, in Korea, it is used only for foods with strong odor such as kimchi.
In view of the above-described conventional technical problems, the present applicant has made efforts to develop a method for manufacturing a fish pasteurization dish, that is, a salted fish sauce having low fishy spots and a high flavor and taste, which can be applied not only to kimchi but also to stir- Salt was added to the fish and mixed. Garlic was added and mixed. After 15 days of pre-fermentation period, corruption that could come from the outside was prevented, followed by addition of the ellagogastrum and dipping in a fermentation vessel By fermentation and aging with stirring at constant temperature under constant temperature condition, autolysis of fish produces fermentation and aging in short term (7 days to 5 months) by decomposing protein of fish to produce high-quality and salty fish sauce And the present invention has been completed.
As described above, according to the present invention, it is possible to produce a salted fish sauce having an old-fashioned taste and a rich taste in a short period of time through aging fermentation. However, as fermentation and aging in a short period of time, fish specific fish flavor decreases, The present invention also provides a method of manufacturing a salted fish sauce which is useful in the field.
In order to accomplish the above object, a method of manufacturing a salted fish sauce according to the present invention comprises: (S-1) mixing and homogenizing 70 to 80% by weight of garln and 20 to 30% by weight of salt; (S-2) mixing garlic in a weight ratio of 100: 1 ~ 5 to the mixed homogenate of step S-1 and pre-fermenting it for 15 days; And a step (S-3) of mixing the galateol mixture obtained in the step S-2 and the umbilical artery in a weight ratio of 100: 1 to 25, putting the mixture into a fermentation vessel and fermenting for 7 days to 5 months under a constant temperature condition (S-3) .
Meanwhile, another embodiment of the method for producing a salted fish sauce according to the present invention includes a step (S-1) of mixing and homogenizing 70 to 80% by weight of a hairtail and 20 to 30% by weight of salt; (S-2) mixing garlic in a weight ratio of 100: 1 ~ 5 to the mixed homogenate of step S-1 and pre-fermenting it for 15 days; (S-3) fermenting fermentation broth for 5 to 10 months or more while stirring at 20 to 40 ° C at 100 rpm under a constant temperature; And a control unit.
Also, the mixed homogenate obtained in the step S-1 is pre-fermented for about 1 to 15 days at about 20 ° C.
In addition, the eardrum in the step S-3 is characterized in that salt is added to the fish, the fish is mixed and homogenized, a certain amount of garlic is added and mixed, and the resulting solution is fermented and aged for 5 months or longer under constant temperature conditions.
In addition, the method further comprises a step of heat-treating the salted salted sauce obtained in the step S-3 at 60 to 100 ° C for 10 to 30 minutes for rapid cooling.
Further, the method further comprises the step of filtering and concentrating the salted fish sauce obtained in the step S-3 and then producing the salted fish sauce at 30 to 60 BRIX or more.
As described above, according to the present invention, it is possible to produce a salted fish sauce having an old-fashioned taste and a rich taste in a short period of time through aging fermentation. However, as fermentation and aging in a short period of time, fish specific fish flavor decreases, It is a very useful invention that is also useful in the field.
The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.
The method for manufacturing a salted fish sauce according to the present invention comprises the steps of (S-1) adding salt to fish largely and homogenizing the mixture; (S-2) adding garlic to the mixed homogenate of step S-1 by adding a certain amount of the garlic and mixing it for 15 days; The step (S-3) comprises adding an eulerian flour to the fermentation broth of step S-2, mixing the fermentation broth into a fermentation vessel (closed vessel), and fermenting and aging the fermentation broth for 7 days to 5 months under constant temperature conditions.
In the present invention, in order to produce a salted fish sauce, a shrimp, an abalone, anchovy, horse mackerel, octopus, squid, squid liver, smelt, mackerel, sardine, saury, sardine, tuna, And may include crustaceans, cephalopods, and the like, and may be a combination of the above-mentioned fishes, or preferably a salted or anchovy fish, but the present invention is not limited thereto.
The salted fish sauce in the present invention can be obtained by salting salted salted fish in a salted meat, then fermenting the salted fish, filtering the squeezed fish oil or filtering the salty gyoza prepared by the above method, mixing the fish with salt, homogenizing the fish, adding the garlic to homogenize the mixture, And the anchovy is traditionally used as a raw material for raw fish, but sometimes it is a raw fish such as horse mackerel, squid, shrimp, octopus, squid liver, abalone, sardine, tuna, herring, But are not limited to, canary, defense, smelt, bitter, ape, milch, or a combination thereof.
In the present invention, 75 kg of horseshoe crab and 25 kg of salt were mixed and homogenized, and the mixture was fermented for 5 months or longer under constant temperature conditions and filtered.
The method of manufacturing the salted fish sauce according to the present invention will be described in detail as follows.
Adding salt to the fish and mixing and homogenizing
The salt is added to the fish (raw meat) to be raw and mixed and homogenized. The amount of salt added is 20 to 30 wt%, which prevents the fish from being corrupted during the fermentation at constant temperature, In order to prevent the occurrence of the occurrence.
That is, if the amount of salt in the fresh fish is less than 20 wt%, the amount of salt is not enough, and there is a possibility that the salted fish sauce fermented and become corrupted, and the fish flavor other than the unique flavor of the salted fish sauce may be produced.
On the other hand, if it is more than 30 wt%, it is highly salted, which leads to deterioration of the preference for edible use, and may cause harm to health due to excessive consumption of salinity.
Therefore, when the amount of the salt is 20 to 30 wt%, the possibility of corruption is lowered, and it is possible to eliminate the odor and to develop the unique flavor of the salted fish sauce.
As the salt used in the present invention, commercially available tablets and sun salts can be used, and it is preferable to use a salt in which the moisture content is 90% or more removed. In the case of salt, the salt content is high, It is advisable to use old silver salts during drying.
The mixture of salt and fish can be mixed and homogenized hygienically using a screw.
Adding garlic to the salted mixture and mixing
Garlic is added to the mixed homogenate in the above step at a weight ratio of 100: 1 to 5, and then the mixture is immersed in a sealed container and pre-fermented for 15 days. Here, the closed container (fermentation container) is an FRP tank, A triple stainless steel material tank, a PE tank, a pottery and plastic container, and a glass container.
Adding the eelland to the pre-fermented fermentation broth
In the fermentation broth (fermented product) completed in the above step, the addition of the eelgrass is added. The amount of eelgrass added at this time may be 1 to 25 parts by weight based on the fermented fermentation broth. This is to activate the intestinal enzymes of the fish during the fermentation and aging under constant temperature conditions to accelerate the proteolytic rate of the fish meat, to reduce the fishy odor as the fish decomposes, and to have the fish sauce with rich flavor and high flavor.
Steps to ferment and mature
As the above step, the homogenized fermentation broth is fermented and aged under the constant temperature condition when the addition of eelgrass is completed and mixing is completed.
In the present invention, fermentation of salted fish sauces is carried out at a higher temperature than usual, and the medium temperature is 25 to 45 ° C, preferably 30 to 40 ° C.
In order to keep the constant temperature constant as described above, the temperature is kept constant by air conditioning, hot air or hot air under a closed space.
And the fermentation at the above-mentioned temperature is carried out for 7 days to 12 months, preferably 7 days to 5 months, more preferably 2 months to 4 months.
This is a remarkably short period of time compared to the conventional manufacturing period of 12 to 36 months, and is characterized in that there is no difference in nutritional composition and flavor compared to the conventional method.
On the contrary, it can be confirmed that the sensuality and quality are improved by increasing the total nitrogen content, increasing the sweetness, increasing the richness of the fish, and reducing the fishy fish peculiar to the fish sauce (see Table 1).
After the addition of the fish paste and mixing is completed, the mixture may be fermented at a constant temperature, more specifically at 30 to 40 DEG C for 3 to 6 months or longer.
Step of obtaining filtrate
As a further step thereafter, the precipitate is removed from the fermentation broth produced in the closed vessel, the supernatant is separated and allowed to stand, and then the filtrate is filtered to obtain the salted roe sauce of the present invention.
The filtration can be carried out by any conventional method used in the art. Preferably, the filtration can be performed using a filter press, a housing filter, a membrane filter or the like, preferably by filtration of the fermentation broth using a 0.1 to 1.0 micrometer filter can do.
As a result of comparing the conventional method with the salted fish sauce prepared according to the present invention, the content of total nitrogen and amino nitrogen was increased in the case of the salted fish sauce prepared by the present invention even though the fermentation period was the same (see Table 1) ).
In addition, although it was confirmed that the salted fish sauce prepared according to the present invention was superior to the conventional method in terms of flavor even though it was produced in a short time, the nutrition of the salted fish sauce contained in the salted fish sauce prepared according to the present invention As a result of comparing contents of total nitrogen and amino nitrogen, significant differences were observed in the sensory evaluation factors such as salty taste, sweet taste, richness, reduced fishiness, and overall acceptability (see Table 2).
Hereinafter, the present invention will be described with reference to Examples of the present invention.
Example 1 : Preparation method of salted fish sauce
The purchased hulls were washed twice with seawater and left to stand for 1 hour on a mesh net to remove seawater, and 25 kg of salting-out salt was added to 75 kg of salted hulls, followed by mixing and homogenization.
After completion of the homogenization, 1 kg of garlic was added, and the mixture was homogenized. After completion of immersion in a 200 kg closed vessel, the lid was closed so that the air was not mixed with the outside air, and the mixture was fermented for 15 days.
When the selection effect was completed, 20 kg of fish paste was added to the mixture and homogenized.
In order to prepare the salted fish sauce of the present invention and the conventional salted salted fish sauce, 25 kg of salting salt was added to 75 kg of salted green peas, followed by homogenization without addition of distilled water. After completion of the homogenization, And the lid was closed to prevent the microorganisms from decaying due to the introduction of air into the outside, followed by fermentation for 12 months at room temperature.
The salted fish sauce of the present invention produced by the above process and the conventional salted fish sauce were fermented, and the clarifying solution was separated from the fermentation broth formed during the fermentation period and then separated by filtration to obtain a filtered solution.
Example 2 : Comparison of nutrient content in salted fish sauce
The nutritional components and the degree of fermentation in the salted fish sauce were analyzed for the fermented fermented raw fish sauce of the present invention prepared in Example 1 and the conventional fermented fermented salted fish sauce.
The contents of total nitrogen and amino nitrogen were determined as the criteria for determining the nutritional composition, fermentation and maturity of garlic sauce. The total nitrogen content was determined by Kjeldahl method, The measurement of nitrogen content was carried out by the formal method and the salinity which is the standard of decay of corruption was also measured.
The Kjeldahl method and then it was concentrated heated by applying sulfuric acid to the sample decompose the organic nitrogen, was charged into the alkali solution, and then, the glass cancer nonyum salt as NH 3 that the moisture absorption in an acidic solution, by the absorbed NH 3 to proper And then proceed to the principle of measuring the content of nitrogen.
In addition, the formyl method is equilibrated to "NH 3 + CH (R) OO- (1 state) ⇔ NH 2 + CH (R) OO- + H + (2 state)" when the amino acid is maintained at about pH 9. When formaldehyde is added, the two-state amino acid reacts with formaldehyde to form another compound. Therefore, in order to maintain the above equilibrium, the reaction proceeds from 1 state to 2 state, whereby hydrogen ions are released. Therefore, the principle proceeds to titrate the generated hydrogen ions with alkali at pH 9 to quantify amino acids. The results of measurement of total nitrogen, amino nitrogen and salinity measured by the Kjeldahl method and the formal method are shown in Table 1 below.
As shown in the above Table 1, in comparison with the conventional salted fish sauce (Comparative Example) in which the salted fish sauce fermented in a short period of time according to the manufacturing method of the present invention (Examples), the content of total nitrogen and amino nitrogen Is rapidly increased.
In addition, it is judged that the mixing of fish and sun salt is good and there is no spoilage by microorganisms.
In addition, the salted fish sauce fermented at a constant temperature under the constant temperature condition of the present invention reached a total nitrogen content of 2.15 (g / 100 ml) and an amino nitrogen content of 1189 (mg / 100 ml) (Comparative example), it was confirmed that the total amount of nitrogen and amino nitrogen of fermented soy sauce fermented and aged for 12 months was higher than that of fermented soy sauce.
In addition, the total nitrogen and amino nitrogen contents of the fermented soy sauce fermented in a short time under a constant temperature under the constant temperature conditions of the present invention at the fermentation for 5 months were 2.15 (g / 100 ml) and The total nitrogen content of the conventional method is only 1.68 (g / 100 ml) and the amino acid nitrogen content is 567 (mg / 100 ml), while the amino acid nitrogen content reaches 1189 (mg / 100 ml) But rather a higher measurement value.
According to the present invention, a method of mixing and homogenizing fish and salted salted fish according to the present invention, adding garlic, mixing and homogenizing the seaweeds and adding seaweeds, stirring and mixing at a constant temperature, Can be reduced to at least 1/2 to 1/3 or less, and further, the total nitrogen and amino nitrogen content, which are important nutrients of the salted fish sauce, can be further increased during fermentation in the same period. The present invention will be more industrially advantageous.
Example 3 : Sensory evaluation
Sensory evaluation was carried out on the sensory tastiness of the salted fish sauce prepared in accordance with the present invention and the conventional salted fish sauce prepared by the conventional method (comparative example). The evaluation items were a comprehensive taste score, an appearance taste score, , Salty taste preference, flavor preference degree, imitation / odor intensity.
The results of sensory evaluation using the 5-point scale for 40 trained panel members are shown in Table 2 below.
As a result, it was confirmed that the salted fish sauces according to the present invention were superior to the conventional salted fish sauces in all comparative products.
As described above, the salted fish sauce prepared according to the present invention can shorten the manufacturing process with fermentation and aging period over a long period of time of 12 to 36 months or more in the past, and can improve the content and taste of nutrients But it can be used widely because it has a high competitive power in the production of barbecued sauce which improves the sensuality and the quality of high flavor.
Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations are possible within the scope of the claims.
Claims (6)
Wherein the mixed homogenate obtained in the step S-1 is pre-fermented for about 1 to 15 days at about 20 ° C.
Wherein the fish sauce of step S-3 is composed of a salt solution, a salt solution, a salt solution, a salt solution, a salt solution, Gt;
Treating the salted salted sauce obtained in step S-3 at 60 to 100 ° C for 10 to 30 minutes to rapidly cool the salted salted sauce.
The method of claim 1, further comprising the step of filtering and concentrating the salted fish sauce obtained in step S-3, and then producing the salted fish sauce at 30 to 60 BRIX or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140109628A KR20160023350A (en) | 2014-08-22 | 2014-08-22 | Manufacturing method for salted hairtail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140109628A KR20160023350A (en) | 2014-08-22 | 2014-08-22 | Manufacturing method for salted hairtail |
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| Publication Number | Publication Date |
|---|---|
| KR20160023350A true KR20160023350A (en) | 2016-03-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| KR1020140109628A KR20160023350A (en) | 2014-08-22 | 2014-08-22 | Manufacturing method for salted hairtail |
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| Country | Link |
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| KR (1) | KR20160023350A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
| KR20220128075A (en) * | 2021-03-12 | 2022-09-20 | 김정배 | A method for preparing the fish sauce and fish sauce prepared thereby |
-
2014
- 2014-08-22 KR KR1020140109628A patent/KR20160023350A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
| CN107897334B (en) * | 2017-11-29 | 2021-04-30 | 荣成市飞创科技有限公司 | Refrigeration preservation method for hairtail |
| KR20220128075A (en) * | 2021-03-12 | 2022-09-20 | 김정배 | A method for preparing the fish sauce and fish sauce prepared thereby |
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