KR20160036875A

KR20160036875A - Manufacturing method of high quality dry anchovy and anchovy extract

Info

Publication number: KR20160036875A
Application number: KR1020140129053A
Authority: KR
Inventors: 정훈
Original assignee: 정훈
Priority date: 2014-09-26
Filing date: 2014-09-26
Publication date: 2016-04-05

Abstract

The present invention relates to high quality dry anchovy and anchovy extract which are prepared by steaming anchovies with drinking water without using any seawater, and drying the same, thereby retaining the natural flavor, texture and nutrient contents of anchovy and also having excellent storability and health benefits. Preparation methods of the dry anchovy and anchovy extract of the present invention comprise the following steps. Refined or molten salts of 99% purity or more are treated and aged with far-infrared rays and wood vinegar to produce a functional salt. The functional salt is added to a pot of drinking water and dissolved therein in such an amount as to maintain a desirable salinity of the water in the range of 0.1-1.5%. In the boiling drinking water in which the functional salt is dissolved, anchovies are added and steamed in a mesh strainer and then taken out, and the steamed anchovies are dried.

Description

Technical Field [0001] The present invention relates to a high quality dried anchovy and anchovy juice,

The present invention relates to a high-quality dried anchovy and anchovy juice, and more particularly, to a method of manufacturing high quality dried anchovy and anchovy juice and, more particularly, The present invention relates to a high-quality dried anchovy, anchovy juice, and a preparation method thereof, which makes it possible to use safflower juice extracted from anchovy as anchovy and so on during life.

As is generally known, anchovies contain protein and calcium, as well as nutrients such as unsaturated fatty acids, taurine, and nucleic acids. In particular, calcium is a major component of the minerals that make up the human body. It is involved in skeletal and tooth formation and metabolism of hormones in the body. It causes osteopenia, osteoporosis or rickets, and at the same time it causes growth retardation of growing children and is widely used as a main source of calcium.

However, the anchovy is suddenly dying instantly when it is raised from the seawater due to its urgent nature, so various microorganisms and unsaturated fatty acids contained in fish meat are easily sour and deteriorated. Therefore, to increase the storage stability, the anchovies are immediately boiled and dried, The conventional anchovy production method is as follows. The main anchovy which is caught is transferred to a processing line in the field, and a cauldron having a capacity of about 1000 kg is filled with seawater around 3% in saltiness. (Winter) ~ 60㎏ (summer), then keep it at 95 ℃ or higher. The anchovy is put in anchovy foot in boiling water heated by boiler, boiled for 3 ~ 5 minutes, taken out and taken out, And drying in a dry place using natural wind or wind or cold wind, When the seawater of the cauldron was reduced by the repetition of boiling anchovy in one manufacturing process, the salt was also continuously supplied at the same time while supplementing the seawater in proportion to it.

However, seawater used to boil anchovies contains not only saline but also substances harmful to various human bodies such as lead, arsenic, cadmium, mercury, sulfate ion and ferrocyanide ion dissolved therein, so that even drinking a sip can cause severe vomiting and dizziness It is water of toxin, so it is lead 0.2mg / kg of arsenic salt, 0.5mg / kg of arsenic, 0.5mg / kg of cadmium, 0.1mg / kg of mercury, 5mg of sulfuric acid, 0.010g / kg of ferrous ion Which is strictly regulated by law. However, the anchovy produced by boiling anchovies using the seawater of these toxins is a serious problem that not only nutrients such as calcium but also toxins remain in the anchovies .

In addition, when anchovy is boiled with only about 3% of salinity, the anchovy is damaged or corrupted in the drying process, and acidosis after the drying becomes rapidly red after the drying, And 7 ~ 9% of super high salinity. Therefore, there was a problem that the anchovy which is a good health food of 100% natural source was made into a product with a very high salinity and low quality.

Also, if the seawater of the cauldron is reduced by the repetition of boiling anchovy, the seawater is boiled continuously while supplementing with seawater and salt. After the work is completed, the boiled seawater is not only ultra-high salinity but also toxic substances harmful to various human bodies Because it was dissolved, it could not be used for other purposes, so it was discarded. If you do this, the anchovy is extracted from anchovies when you live anchovies, and the juice contained in seawater is also abandoned together, resulting in waste of resources that can be used as anchovy There was also a problem of.

The present invention has been made in view of the above-mentioned conventional problems. It is an object of the present invention to provide an anchovy plant which boils anchovy using drinking water (ground water, tap water, or living water) which does not require seawater, Taste, texture, nutrition, etc. are preserved as well as being excellent in shelf life and contributing to health promotion. At the same time, high-quality dried anchovy and anchovy juice, which make the juice extracted from anchovy as an anchovy, Method.

In order to achieve the above object, the present invention provides a method for producing a salt solution, which comprises the steps of: receiving a salt of tabular salt or a salt of molten salt having a purity of 99% or more in an aging room, lighting a far- infrared lamp while keeping the room temperature at 40 to 50 ° C, Infrared rays and wood vinegar are applied and infiltrated into the above-mentioned salt granules, and the primary aged salt granules are turned upside down and the far infrared lamp is turned on while maintaining the room temperature at 40 to 50 ° C A step of preparing a functional salt obtained by spraying the wood vinegar with a sprayer finely and then aging the paste in a state where the far infrared ray and wood vinegar are applied and infiltrated again into the salt pellets for 48 hours and a 100% Functional salt is added in the range of 0.1 to 1.5% so as to maintain the desired salinity selectively, The anchovy is put into anchovy feet while being heated so that the drinking water containing the functional salt is kept at 95 ° C or higher, and the resulting anchovy is put into heated drinking water and boiled for 3 to 5 minutes. And a drying step of drying by far-infrared rays or a cold air drying method, and a method for producing the same.

In addition, the present invention is characterized in that a far infrared ray lamp is lighted while a room temperature is maintained at 40 to 50 ° C, and the wood vinegar is finely sprayed by an injector to distill the far infrared ray and the wood vinegar The first aging process in which the salt granules are applied and infiltrated for 24 hours under aged condition, and the first aged salt granules are turned upside down, and the far infrared ray lamp is turned on while maintaining the room temperature at 40 to 50 ° C, A second aging process in which the far infrared rays and wood vinegar are finely sprayed and aged for 48 hours in a state in which the far infrared ray and the wood vinegar are applied and infiltrated again into the salt pellets and the second aged salt pellets are turned over again, The lamp is turned on and the wood vinegar is finely sprayed by the sprayer, and the far infrared ray and the wood vinegar are again supplied to the salt pellets A step of preparing a functional salt obtained by aging for 72 hours in a state in which the active ingredient is immersed in a pot and infused, and a step of adding the functional salt in a range of 0.1 to 1.5% to 100% drinking water (ground water or tap water or mineral water) An active anchovy is added to the anchovy foot while heating the drinking water to which the functional salt is added so as to be maintained at 95 ° C or higher, and the thus boiled water is heated for 3 to 5 minutes And a drying step of drying the dried anchovy by far-infrared rays in a drying chamber or by cold air drying, and a method of manufacturing the same.

After the anchovy is completely boiled, the present invention removes any foreign substances from the boiled water containing the extract from the anchovy, and then heating the mixture to maintain the temperature at 90 to 95 ° C. for 10 to 12 hours, And a cooling packing step of packing the concentrated anchovy juice in a desired container after cooling the concentrated anchovy juice to a room temperature, and a process for producing the same. .

The high quality dried anchovy and the anchovy juice according to the present invention and the dried anchovy prepared by the method of the present invention can be applied to pure sea salt such as refined salt or molten salt having a purity of 99% or more by applying far infrared rays and wood vinegar In particular, the combination of functional salt and the mixture of wood vinegar and far-infrared rays, which is a powerful combination of strong natural preservation and antiseptic Action and phytoncide action, it is dried evenly to the skin, and at the same time, nutrition is maintained as it is for a long time as well as the original taste and texture of anchovy, at the same time, it is excellent in storage property and contributes to health promotion.

The anchovy can be used in a range of 0.1 ~ 1.5% of salinity, which is 0.1 ~ 0.5% of low anchovy anchovy which can be eaten occasionally as a snack, as well as children and elderly people (patients) And an anchovy of 1.0-1.5%, which does not need to be separately caught when the side dish is prepared. The salinity can be variously adjusted to provide well-being and health food.

Anchovy juice, which is obtained by concentrating the anchovy to 38 ~ 40% by heating the anchovy, is boiled in seawater at the concentration and nutrient levels in conventional households or restaurants. Anchovy prepared by boiling the anchovy in drinking water, It is higher and more hygienic than other products such as broth or anchovies sold on the market, but it also provides a very savory anchovy broth even if only a small amount is added to boiling water.

1 is a process chart of a high-quality dried anchovy and anchovy juice according to the first embodiment of the present invention and a method of manufacturing the same
FIG. 2 is a process chart of a high-quality dried anchovy and anchovy juice according to the second embodiment of the present invention and a method of manufacturing the same

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a high quality dried anchovy and anchovy juice according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a process diagram of a high-quality dried anchovy and anchovy juice according to the first embodiment of the present invention and a method of manufacturing the same.

The high quality dried anchovy and anchovy juice according to the first embodiment of the present invention as shown in Fig. 1 and the preparation method thereof are characterized by comprising a step of preparing a functional salt, a step of applying a functional salt for dissolving the functional salt into drinking water, And heating the potable water while the anchovy is put in an anchovy foot and boiling it in heated water, followed by drying and drying the cooked anchovy and the matured anchovy.

The production step of the functional salt consists of a primary fermentation process and a secondary fermentation process.

In the first aging process, tablets of salt having a purity of 99% or more, or salt grains of molten salt are put in a desired size of a sack, laminated on a red plate provided on a floor of a maturing room equipped with a far infrared lamp, and the room temperature is maintained at 40 to 50 ° C Infrared rays lamp is lighted, and the wood vinegar is finely sprayed, so that the far infrared rays and the wood vinegar are firstly applied for 24 hours under the condition that they pass through the saddle and apply and penetrate the salt pellets.

In the second aging process, the above-mentioned first aged seed grains are stacked on top of each other, and the room temperature is maintained at 40 to 50 ° C., and the far-infrared lamp is turned on, and the wood vinegar is finely sprayed by the sprayer, And then aged for 48 hours in a state where the salt is again applied and infiltrated into the granules of the salt.

In this way, secondarily, the far infrared ray and wood vinegar are applied and penetrated again into the salt pellets, so that the far infrared ray and the wood vinegar are sufficiently accumulated in the salt granules of the mulberry where the far infrared ray and the wood vinegar are not sufficiently applied and infiltrated, To be applied and infiltrated, and to further improve the aging effect.

The salt granules and the wood vinegar having a purity of 99% or more used in the first and second aging processes may be purchased and used by a generally known method or may be directly manufactured by a known method.

The functional salt obtained by applying and infiltrating the far infrared ray and wood vinegar to the pure salt after the first and second aging process is obtained by aging, and it is known that the strong energy dissipation helps to eliminate the bacteria causing various diseases, It promotes blood circulation and cell tissue formation by expanding blood vessels. It activates cell tissue to promote anti-aging, metabolism and chronic fatigue. It promotes water purification and sweating action as well as prevention of various adult diseases such as chronic fatigue, pain relief, heavy metal removal, · Efficiency of far-infrared rays with effects such as deodorization, sterilization, prevention of mold propagation, dehumidification, air purification, and removal of active oxygen in the cell as well as burn, snake, burn, burn, diabetes, anemia, liver disease, diabetes, · It has the efficacy of wood vinegar, which is effective for removing hangover, fatigue, indigestion, chronic constipation, and so on.

In the step of injecting the functional salt, 100% potable water (ground water, tap water, or bottled water) which does not need to undergo a separate purification process is filled in the cauldron of a predetermined size without overflowing and then the functional salt is injected into the potable water to dissolve it.

At this time, the amount of the functional salt to be added may be selected so as to selectively maintain the desired salinity in the range of 0.1 to 1.5% of the salinity of the drinking water.

In the dipping step, the functional salt is added and dissolved to maintain the desired salinity selectively in the range of 0.1 to 1.5%. The potable water is heated by the boiler and maintained at 95 ° C or higher while the anchovy is put in the anchovy foot and put in heated drinking water After boiling for 3 to 5 minutes, it is a step to be proved.

Thus, the high quality dried anchovy produced by boiling the anchovy in the low-salt drinking water in the range of 0.1 to 1.5% is characterized by the combination of the functional salt and the strong antiseptic and antiphlogistic effects of the complex efficacy of far- And it is possible to maintain the nutrition for a long period of time as well as the original taste and texture of the anchovy, and at the same time, it is not easily changed and the storage stability is very excellent.

In addition, the control of the salinity in the dipping stage is intended to produce a dried anchovy of the desired salinity. For example, when the dried anchovy is prepared at a low salinity of 0.1 to 0.5%, it can be eaten as often as a snack And it can be provided as a well-being food. If it is manufactured at an intermediate to low salinity of 0.6-1.0%, it can be provided as a health food that meets the saltiness of the preferred food of the general public. It is possible to provide the product as a product which does not need to be adjusted separately.

In addition, when the potted water in the cauldron is reduced to the repetition of boiling anchovy in the dwelling stage, it is necessary to supplement the drinking water with the proper quantity of the functional salt.

The drying step is a step of removing the contents from the immersed anchovy and then drying in a drying room equipped with a far-infrared lamp and a cooler, using either far-infrared rays or cold winds or a combination of far-infrared rays and cold winds.

The high quality dried anchovy obtained by drying in this way is rapidly and evenly dried until the inside of the anchovy by the action of the far-infrared rays, so that the original shape of the anchovy remains intact and the browning does not easily occur even after a long period of time. This is a very good product.

High quality anchovy juice and its preparation method consist of a concentration step and a cooling and packaging step.

In the enrichment step, the anchovy is boiled in an anchovy stage during the manufacturing process of high quality anchovy, and then boiled anchovy is removed. And heating for 10 to 12 hours to obtain a high-quality anchovy juice having a Brix of 38 to 40%.

The anchovy juice obtained by concentration is dark brown, and its concentration and nutrition are boiled in seawater at conventional households and restaurants. Anchovy is anchovy prepared by boiling directly into drinking water, or anchovy seaweed sold on the market It is higher than the products and does not have harmful toxicity to the human body. It also has an advantage of providing an extremely sour anchovy broth even if a small amount of anchovy juice is added to boiling water even if it does not taste.

The cooling packaging step is a step in which the concentrated anchovy juice is cooled to room temperature and packed in a desired container.

The packaged anchovy juice is not easily changed even when stored at room temperature, and it is preferable to keep it in the refrigerator for a long period of storage.

FIG. 2 is a process diagram of a high-quality dried anchovy and anchovy juice according to the second embodiment of the present invention and a method of manufacturing the same.

The high quality dried anchovy and anchovy juice according to the second embodiment of the present invention as shown in FIG. 2 and the preparation method thereof are characterized by comprising a step of preparing a functional salt, a step of injecting the functional salt to dissolve the functional salt into drinking water, A step of heating the potted water while heating the potted anchovy, placing the potato in anchovy feet and boiling the potted anchovy in boiling water, boiling the potatoes, boiling the potatoes, boiling the potatoes, boiling the potatoes, heating the cooked potatoes to obtain anchovy juice, The anchovy juice is the same as the first embodiment except that the anchovy juice comprises a cooling and packaging step. In addition to the first and second aging steps in the production of the functional salt, the salt pellets subjected to the second aging process are aged three times And further comprising the steps of:

In the third aging process, the second molten salt grains are reversed and the upper and lower or intermediate positions are alternately stacked, and the far-infrared lamp is turned on while the room temperature is maintained at 40 to 50 ° C. It is the process of third aging for 72 hours in a state where far infrared ray and wood vinegar are sprayed and passed through the saddle so as to be applied and infiltrated again into the salt pellets.

As described above, when the third infrared ray and wood vinegar are applied and infiltrated into the salt pellets and aged, the effect of far infrared rays and wood vinegar is further improved as compared with the functional salt obtained through the first and second aging processes.

Of course, considering this point, it may be possible to make the aging stage more than 4th, but repeatedly, it is not desirable because the efficacy is not much different from that of the third aging, but it takes more time and expense.

A step of applying a functional salt into the drinking water to dissolve and dissolve the functional salt obtained by applying and infiltrating the far infrared ray and wood vinegar to the pure salt through the third aging process and heating the water containing the functional salt, A step of drying the immature anchovy, a step of concentrating the anchovy juice to obtain anchovy juice, and a step of cooling and packing the anchovy juice, It is the same as the first embodiment, and a detailed description thereof will be omitted.

The high quality dried anchovy prepared by the high quality dried anchovy and the anchovy liquor according to the first and second embodiments of the present invention and the high quality dried anchovy prepared by the method of the present invention can be produced by adding far infrared rays and pure water to pure sea salt such as refined salt or molten salt having a purity of 99% The functional salt which is applied and penetrated with the vinegar solution is put into the drinking water and heated, and the boiled anchovy is boiled and dried to obtain the excellent taste without souring the low salt. Especially, the combination efficacy of the functional salt and the vinegar and the far- It is characterized by strong natural preservation, antibiotic action, and phytoncide action, which evenly sausages are dried evenly, so that the natural taste and texture of anchovy can be maintained for a long period of time as well as being excellent in shelf life and contributing to health promotion.

The anchovy can be used in a 0.1 ~ 1.5% salinity range for children and elderly people (patients), as well as 0.1 ~ 0.5% low anchovy anchovy (0.1 ~ 0.5% And an anchovy of 1.0-1.5%, which does not need to be kept in the liver when the anchovy and side dish are prepared separately. Thus, it is possible to provide various well-being and health food by controlling the salinity.

In addition, high-quality anchovy juice is produced by boiling the concentration and nutrients in sea water in conventional households or restaurants, and it is higher than the products such as anchovy broth which is directly boiled by putting anchovy in drinking water, It is not only hygienic, but it also provides a very savory anchovy broth without adding a small amount of anchovy juice to boiling water.

Claims

A step of preparing a functional salt obtained through a process of aging the tabular salt or molten salt having a purity of 99% or more in a state in which the far infrared ray and the wood vinegar are applied and infiltrated;
A step of adding functional sodium salt to the drinking water filled with the functional salt in a range of 0.1 to 1.5% so as to selectively maintain the desired salinity;
The anchovy is heated in the anchovy foot while heating the drinking water in which the functional salt is dissolved; And
And drying the immersed anchovy. &Lt; RTI ID = 0.0 > 8. < / RTI >

The method according to claim 1,
Wherein the step of preparing the functional salt comprises:
Tablets of salt or salt of molten salt having a purity of 99% or more were placed in a desired size of a sack, laminated on a redistribution plate provided on the bottom of the aging room equipped with a far-infrared lamp, the far-infrared lamp was turned on while maintaining the room temperature at 40 to 50 ° C A first aging process in which the pasty vinegar is finely sprayed and the far infrared rays and wood vinegar are passed through the saddle so as to be applied and infiltrated into the salt granules and matured for 24 hours at first;
The first molten salt granules are stacked on top of each other, and the far infrared ray lamp is turned on while maintaining the room temperature at 40 to 50 ° C. Then, the wood vinegar is finely sprayed by the injector so that the far infrared ray and the wood vinegar are passed through the mat, And a second aging step of aging the slurry for 2 to 48 hours in a state of being applied and infiltrated.

The method according to claim 1,
Wherein the step of preparing the functional salt comprises:
Tablets of salt or salt of molten salt having a purity of 99% or more were placed in a desired size of a sack, laminated on a redistribution plate provided on the bottom of the aging room equipped with a far-infrared lamp, the far-infrared lamp was turned on while maintaining the room temperature at 40 to 50 ° C A first aging process in which the wood vinegar is finely sprayed and the far infrared rays and the wood vinegar are passed through the saddle so as to be applied and infiltrated into the salt granules for aging for 24 hours;
The first molten salt granules are stacked on top of each other, and the far infrared ray lamp is turned on while maintaining the room temperature at 40 to 50 ° C. Then, the wood vinegar is finely sprayed by the injector so that the far infrared ray and the wood vinegar are passed through the mat, A secondary aging process in which it is aged for 48 hours in a state of being applied and infiltrated; And
The above-mentioned second-aged agglomerated salt grains are turned over again, and the upper and lower or intermediate positions are interchanged and laminated. The far-infrared lamp is turned on while maintaining the room temperature at 40 to 50 ° C. And aging for 72 hours in a state in which it is applied to and penetrated into the salt pellets again after passing through a saddle.

The method according to claim 1,
In the dipping step, the functional salt is added and dissolved to maintain the desired salinity selectively in the range of 0.1 to 1.5%, and the anchovy is put into the heated anchovy, ~ 5 minutes after boiling is done with the process;
Wherein the step of drying is carried out by removing the contents from the matured anchovy and then drying it in a far infrared ray lamp and a drying room equipped with a refrigerator and using a far infrared ray or a cold air or a combination of far infrared ray and cold air. Way.

A high quality dried anchovy produced by the method of any one of claims 1 to 4.

6. The method of claim 5,
Characterized in that the dried anchovy is prepared with a salinity of 0.1 to 0.5% of ultra low salinity, 0.6 to 1.0% of low salinity, and 1.0 to 1.5% of low salinity.

The method according to claim 1,
After boiling the anchovy in the above-mentioned cooking step, the boiled water containing the extract from the anchovy is heated at a temperature of 90 to 95 ° C for 10 to 12 hours to obtain an anchovy juice having a brix of 38 to 40% An enrichment step;
Further comprising a packaging step of cooling the concentrated anchovy juice to a room temperature and packaging the safflower juice.

A high-quality anchovy juice, which is produced by the method of claim 7.