KR20160026524A - Manufacturing method of bamboo salt water containing pine noodles and red cray and Manufacturing method of salted fish using the same - Google Patents

Abstract

The present invention relates to a method of producing bamboo salt water containing pine needles and red clay and a method of producing salted gizzard-shads using the same. More specifically, the present invention relates to a method of producing bamboo salt containing pine needles and red clay which includes pine needles and red clay in the process to produce bamboo salt water, and to a method of producing salted gizzard shads using the same. The method of preparing bamboo salt water containing pine needles and red clay according to the present invention comprises: a first step of using a mixture of pine needles and oligosaccharides to produce a pine needle enzyme; a second step of mixing bamboo salt with purified water to produce bamboo salt water; a third step of mixing bamboo salt water with red clay to prepare bamboo salt water containing red clay; a fourth step of separating foreign substances from the bamboo salt water containing red clay by centrifugation; and a fifth step of mixing the bamboo salt water containing red clay, from which the foreign substances are removed, with the pine needle enzyme to produce bamboo salt water containing pine needles and red clay. Additionally, the method of preparing salted gizzard shads using the bamboo salt water containing pine needles and red clay according to the present invention comprises: an (a) step of washing gizzard shads; a (b) step of filleting the washed gizzard shads to prepare processed gizzard shads; a (c) step of preserving the processed gizzard shads by soaking the same in the bamboo salt water containing pine needle enzyme and red clay; a (d) step of drying the processed gizzard shads preserved with salt by sea breezes; and an (e) step of maturing the processed gizzard shads dried by sea breezes with charcoal at low temperatures.

Description

Technical Field [0001] The present invention relates to a method for producing pine nuts and pine nuts,

More particularly, the present invention relates to a method for producing pine needles and pine needles, and more particularly, to a method for producing pine needles and pine needles, And to a method for manufacturing pelvic interlobular seaweed using the same.

Generally, it is most desirable to cook fish as it is, but it has the disadvantage of short shelf life due to its low storage stability. Therefore, fish are salted and salted fish to improve shelf life and shelf life .

As salted fish, salted fish can not keep the freshness of fish completely during the processing. However, salted fish can not maintain the freshness of fish during processing, Deterioration is appearing.

Korean Patent No. 10-0813901, which is a conventional technique, selectively selects one kind of fish among mackerel, early, middle, herring, ground, horse mackerel, salmon, trout, However, this technique does not exhibit the effect of reducing the saliva in fish after salting, and the salted salted and dried salted salted salted and dried , Fermentation process, salting process, aging process, and the like, there is a problem that the time and effort required for the operation are excessively applied and the efficiency is deteriorated.

Korean Patent No. 10-0813901 A method of making a fish using the salt produced from deep seawater in the sea

Disclosure of the Invention The present invention has been conceived in order to solve the above-mentioned problems, and provides a method for producing pine needle ocher mucilage containing pine needle which is effective for circulatory diseases in bamboo salt water and ocher functioning as an antidote The purpose is to do.

Also, it is an object of the present invention to provide a method of manufacturing a high quality liver cod liver which has less fishy fish and improved storage stability by producing liver codfish using the pine needle ocher yellow sea salt.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

The method for producing pine needle-like ocher mucilage according to the present invention comprises the steps of: preparing a pine needle enzyme using a mixture of pine needle and oligosaccharide; A second step of preparing bamboo salt water by mixing bamboo salt and purified water; A third step of mixing yellow soil with the above-mentioned bamboo salt water to prepare yellow ocher salt water; A fourth step of removing foreign matter by centrifuging the above-described yellow earthy saline solution; And a fifth step of mixing pine needle bamboo salt water and pine needle enzyme with the foreign matter removed to prepare pine needle-like yellow ocher salt water.

In addition, the method for preparing liver sauce using the pine needle-like yellow ocher salt water according to the present invention comprises: a step of washing the whole fish; A step b) of processing a washed bulb into a fillet to produce a processed bulb; C) immersing the processed fish in a pine needle-like ocher-fresh water containing pine needle enzyme and loess; D) a step of bale-drying the salted processed fish; And a step (e) of low temperature aging of the processed bulgogi with the charcoal.

According to the solution of the above-mentioned problems, the pine needle ocher bleached water according to the present invention has an effect of providing a pine needle which has an effect on circulatory diseases and a pine needle ocher mucus containing the function of an ocher which acts as an antidote.

In addition, the method for preparing liver codfish using pine needle ocher / freshwater saline solution according to the present invention has the effect of eliminating fish seaweed by using salting water containing pine needle and loess and providing a liver sauce excellent in storage stability.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a flow chart showing a method for producing liver codfish using pine needle-like yellow ocher salt water of the present invention.

The present invention provides a method for producing pine needle ocher mucilage, which comprises preparing pine needles including ocher pellets and ocher, and salting liver pellets using the same, and a method for manufacturing pine needle ocher pellets using the same.

In the following, the method for producing the pine needles described above will be described in detail with reference to drawings and Examples.

≪ Embodiment 1 >

FIG. 1 is a flow chart showing the method for producing pine needle lime fresh water of the present invention.

First, in a first step (S110), a pine needle enzyme is prepared using a mixture of pine needle and oligosaccharide. Specifically, a mixture of pine needle and oligosaccharide is aged to produce pine needle enzyme.

The first step S110 may be divided into three steps as follows.

First, in the first step (S111), the mixture of pine needle and oligosaccharide is matured at 0 to 2 DEG C for 30 to 60 days at low temperature. Specifically, after washing the pine needle of the sea horse, the washed pine needle and the oligosaccharide are mixed to prepare a mixture, which is matured at low temperature.

The mixing ratio of the pine needle to the oligosaccharide is 100% by weight by mixing 40 to 60% by weight of pine needle with the remaining weight% of oligosaccharide.

It is preferable that the pine needles use pine leaves of the sea grass growing on the beach.

The pine needle of the above sea tangle contains protein, fat, calcium, phosphorus, iron, vitamin A, and vitamin C as main components. In addition, pine needles facilitate blood circulation and are excellent for circulatory diseases such as heart disease and arteriosclerosis.

The low-temperature aging is preferably carried out at 0 to 2 ° C for 30 to 60 days.

If the aging period is less than 30 days, the active ingredient contained in the pine needle may not be sufficiently transferred into the mixture. If the aging period exceeds 60 days, the efficiency of the operation may be exceeded beyond the extraction limit of the active ingredient. desirable.

Next, in step 1-2 (S112), the pine needles are removed from the low-temperature aged mixture.

Next, in step 1-3 (S113), the pine needle-removed mixture is matured at room temperature for 1 to 3 days at a temperature of 15 to 25 ° C. Specifically, the pine needle-removed mixture is aged at room temperature for 1 to 3 days at a temperature of 15 to 25 ° C to prepare pine needle enzyme.

Next, in the second step (S120), bamboo salt and purified water are mixed to prepare a salt solution. Specifically, 10 to 30% by weight of bamboo salt and the remaining weight% of purified water are mixed to prepare a salt solution.

The bamboo salt has an effect of enhancing the anti-inflammatory function of detoxifying the toxins accumulated in the body.

Next, in the third step (S130), yellowish bamboo salt water is prepared by mixing yellowish earth with the above-mentioned bamboo salt water.

The loess has the effect of allowing calcium fish, iron, silica, alumina, magnesium, sodium and the like to be contained so that the salted fish can act as an antidote. In addition, since it contains a large amount of beneficial material, it has an effect of adsorbing and decomposing a harmful odor such as food odor.

Next, in the fourth step (S140), the yellow earthy bamboo wastewater is centrifuged to remove foreign matter. Specifically, the yellow soil bamboo wastewater is centrifuged to remove yellow clay soil contained in the yellow soil.

The means for removing the clay soil can be variously designed and modified as well as centrifugal.

Next, in a fifth step (S150), the pine needle bamboo salt water is prepared by mixing the yellow soil fresh water and the pine needle enzyme removed from the foreign matter. Specifically, the pine needles are mixed with the pine needle bamboo salt water and the pine needle enzyme to prepare pine needle ocher.

The blending ratio of the pine needle enzyme to the loess soil water is preferably 100 wt% by mixing 10 to 30 wt% of the pine needle enzyme and the remaining weight% of the yellowish mortar.

Next, in the following, an explanation will be given in detail of a method for preparing liver sauce using the pine needle ocher yellow muddy water described above using the pine needle ocher yellow sea salt water.

≪ Embodiment 2 >

FIG. 2 is a flowchart showing a method for producing liver codfish using the pine needle-like yellow clover water of the present invention.

First, in step a (S210), the whole fish is washed. Specifically, seawater is used to wash the forehead and to remove scales and impurities from the forehead.

Next, in step b 220 (S220), the bullets are processed into a fillet shape to produce a processed bullet. Specifically, the head and the trunk of the bulb are trimmed to remove the bulb, and then the bulb is processed into a fillet shape to produce a processed bulb.

Next, in step c 230 (S230), the processed fish is dipped in pine needle-leaf osmosis water containing pine needle enzyme and ocher to be salted. Specifically, the processed bulb is immersed in the pine needle-leaf yellow mud salt of the first embodiment to be salted.

The salting is preferably carried out for 24 to 36 hours. When the salting is proceeded for less than 24 hours, the whole fish may not be able to sufficiently absorb the bamboo salt water, and when the salting is carried out for more than 36 hours, the salinity of the seaweed is excessively high.

Next, in step d (S240), the salted processed hemispheres are blown-dried. Specifically, the salted processed fish is dried with a breeze for 3 to 6 hours.

Next, in step e (S250), the above-described processed sea bream is brewed in a fermentation room together with charcoal, followed by low-temperature aging.

The low-temperature aging is an operation for removing the fishy smell from the processed fish by using charcoal to mature the taste of the fish.

The low-temperature aging is preferably performed at -2 to 0 占 폚 for 5 to 7 days.

When the temperature is lowered below -2 ° C at the low temperature aging time, the meat quality and taste of the whole fish may be deteriorated when the whole fish and bamboo salt water are frozen and distilled. If the temperature exceeds 0 ° C, the freshness of the fish meat may be deteriorated. .

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S110. The first step of producing the pine needle enzyme using a mixture of pine needles and oligosaccharides
S111. Step 1-1 of aging the mixture at 0 to 2 ° C for 30 to 60 days at low temperature
S112. Step 1-2 of removing the pine needles from the low-temperature aged mixture
S113. Step 1-3 of aging the mixture from which the pine needle has been removed at room temperature of 15 to 25 DEG C for 1 to 3 days at room temperature
S120. Second step of producing bamboo salt water by mixing bamboo salt and purified water
S130. The third step of mixing yellow soil with the above-mentioned bamboo salt water to produce yellow ocher salt water
S140. The fourth step of centrifuging the above-described yellow earthy saline solution to remove foreign matter
S150. The fifth step of preparing the pine needle-like oily soil by mixing the yellow soil and the pine needle enzyme with the foreign matter removed
S210. A step washing the frontal lobe
S220. Step b, which processes the washed fish into fillet to produce processed fish
S230. Step c for immersing the processed fish into the pine needle-like soil containing the pine needle enzyme and the yellow soil
S240. Step d of blooming the salted processed fish
S250. E < SEP > step < SEP >

Claims (7)

A first step of preparing a pine needle enzyme using a mixture of pine needle and oligosaccharide;
A second step of preparing bamboo salt water by mixing bamboo salt and purified water;
A third step of mixing yellow soil with the above-mentioned bamboo salt water to prepare yellow ocher salt water;
A fourth step of removing foreign matter by centrifuging the above-described yellow earthy saline solution;
And a fifth step of mixing pine needle bamboo salt water with the pine needle bamboo fresh water from which the foreign substance is removed and pine needle enzyme, The method according to claim 1,
Wherein the mixture in the first step is a mixture of 40 to 60% by weight of pine needle and the remaining weight% of oligosaccharide. The method according to claim 1,
The method for producing the pine needle enzyme using the mixture in the first step comprises:
A step (1-1) of aging the mixture of pine needle and oligosaccharide at 0 to 2 캜 for 30 to 60 days at a low temperature;
A first step (1-2) of removing the pine needle from the low-temperature aged mixture;
Wherein the pine needle-removed mixture is aged at room temperature for 1 to 3 days at room temperature of 15 to 25 ° C. The method according to claim 1,
In the fifth step, the blending ratio of the pine needle enzyme to the yellow loess salt is from 10 to 30% by weight of the pine needle enzyme and the remaining weight% of the yellowish mushroom salt. A step washing the forehead;
A step b) of processing a washed bulb into a fillet to produce a processed bulb;
C) immersing the processed fish in a pine needle-like ocher-fresh water containing pine needle enzyme and loess;
D) a step of bale-drying the salted processed fish;
And a step (e) of aging the processed bulgogi with the charcoal at a low temperature, characterized by comprising the steps of: 6. The method of claim 5,
Wherein the low-temperature aging is carried out at -2 to 0 ° C for 5 to 7 days in the step (e). 6. The method of claim 5,
The pine needle-
A first step of preparing a pine needle enzyme using a mixture of pine needle and oligosaccharide;
A second step of preparing bamboo salt water by mixing bamboo salt and purified water;
A third step of mixing yellow soil with the above-mentioned bamboo salt water to prepare yellow ocher salt water;
A fourth step of removing foreign matter by centrifuging the above-described yellow earthy saline solution;
And a fifth step of mixing pine needle bamboo salt water with the pine needle bamboo fresh water from which the foreign substance is removed and pine needle enzyme,

Images