KR20160109865A - Salted-fermented and Seasoned Seafood Containing Allium hookeri, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a method for producing a seasoned pickled sauteed fish sauce which prevents the seasoning from being separated from fish and shellfish even when stored for a long period of time so that the main ingredients of the pickled sauce and the sauce as a sub ingredient are firmly adhered to each other and seasoned pickled sauce produced by this method.
The seasoned fermented seafood produced by the method according to the present invention can be enjoyed for a long time because the segregation phenomenon between seafood and sauce can be suppressed even when stored for a long time and the seasoned fermented seafood can be enjoyed for a long time. It is possible to store various kinds of diseases caused by ingestion and to suppress the quality change during storage, so that it can be stored for a long time and the unique flavor and aroma of the syrup can be added to the fermented fish sauce to produce the seasoned fermented fish having excellent flavor.

Description

[0001] The present invention relates to a salted-fermented and seasoned seafood-fermented and seasoned seafood-fermented allium hooker,

The present invention relates to a method for producing a seasoned pickled sauteed fish sauce which prevents the seasoning from being separated from fish and shellfish even when stored for a long period of time so that the main ingredients of the pickled sauce and the sauce as a sub ingredient are firmly adhered to each other and seasoned pickled sauce produced by this method.

Salted seafood is one of the representative fermented foods, and has been widely used for supplying high protein and salt regardless of season, and it has been widely used for various purposes such as decomposition of autolytic enzymes and microorganisms It is produced by moderation and fermentation.

These fermented seafoods are prepared by aging the fishes, internal organs (germs) of fishes and shellfishes by adding about 20 to 30% of salt to the fishes while suppressing propagation of the spoilage bacteria. During fermentation, the fishes and their enzymes and external microorganisms ferment, The free amino acid and nucleic acid degradation product produced by this method have synergistic action and have a unique taste and flavor.

The fermented fish paste was prepared by fermenting and aging the main ingredients fish and shellfish added with salt only, adding the seasoned fish sauce added with red pepper powder, seasoning and other seasonings, the fermented fish sauce that was filtered and separated from the fermented fish sauce, and the seasoned fish sauce , Fishes, crustaceans, mollusks, echinoderms, etc., and the fermentation and maturation of the fermented and aged fermented fishes by adding additives such as salt and cereals. Among these fermented seafoods, There is a problem in that the flavor of the original seasoned salted fish which is a mixture of fish and shellfish and spice is deteriorated.

In addition, in order to prevent corruption during aging fermentation and to store and distribute at a room temperature for a long time, a high concentration of sodium chloride has been added. However, excessive consumption of sodium chloride causes adult diseases, And it tends to avoid salted and salted salted fish.

As a means of solving such problems, conventionally, attempts have been made to prevent the separation phenomenon of spice by adding starch syrup, which is highly viscous to the seasoning. However, in order to prevent segregation of seafood and condiments during storage for a long period of time, There is a problem in that the syrupy taste of the salted pickles is inhibited.

In addition, there is a way to improve the shelf life by adding a preservative as a measure to improve the high saltiness problem, but there is a phenomenon of avoidance of consumers for preservative use and a method of using substitute salt, that is, about 10% And about 10% of potassium chloride (KCl) is used. However, there is a disadvantage in that the fermented taste of the fermented fish is lowered due to the bitter taste of potassium chloride.

Korean Patent Registration No. 10-1292735 discloses a method of drying a seaweed jelly made from seaweed and then mixing the marinade with the fermented seaweed, and in the Korean Patent Registration No. 10-0411989, And a method for manufacturing a mung bean jam made by mixing mushrooms and seasonings and aging them again.

In this way, when the dried seaweed mushrooms and top mushrooms are mixed, the seasoning can be prevented by separating the seasoning from the dried seaweed mushrooms. However, since the seasoning is not the main ingredient in seafood, the disadvantage .

Korean Patent Registration No. 10-0838236 discloses a method for producing low salted seasoned salted fish by immersing flesh separated from seafood in fresh water at 18 to 20 ° C, adding salt and seasoning ingredients, mixing, And aging at a low temperature of 4 캜 for 30 to 35 days to prepare a low salt salted salted fish.

As in the above-mentioned invention, when seafood is immersed in low-temperature fresh water, seaweed microorganisms hardened and remaining in the flesh are killed in the fresh water environment, so that the seafood is not easily decayed under the low salt condition. On the other hand, And the water-soluble substances contained in the seafood are dissolved and removed in the fresh water during the immersion in the fresh water, so that the original taste and nutrition of the seafood are deteriorated.

Therefore, it is required to develop a method of preparing seasoned salted seafood that can satisfy low salting and shelf life while preventing separation of seafood, which is main ingredient of salted fish, and seasoning as a sub ingredient.

The object of the present invention is to provide a method for producing seasoned salted and fermented seafood, which can keep the fermented seafood for a long time even when a small amount of salt is added during the production of the fermented seafood, The present invention also provides a seasoned salted pickled fish meal.

In order to solve the above-described problems, the present invention provides a method for removing water from a fish, Mixing and aging 3 to 7 parts by weight of salt with 100 parts by weight of edible parts of the fish and shell from which the water has been removed; Applying a glue paste to the surface of the edible portion of the aged fish and shellfish; Drying and crushing the triangle to prepare a triple-layered powder; And mixing 1 to 5 parts by weight of the above-described triangular powder and 10 to 100 parts by weight of seasoning with 100 parts by weight of the edible part of the seaweed coated with glutinous rice paste on the surface, and 10 to 100 parts by weight of the seasoning powder. do.

At this time, it is preferable to dry the edible portion of the fish and shell to which the glutinous rice paste is applied on the surface, and then mix the dried sugar and the seasoning or apply the dry powder on the edible portion of the fish or shell to which the glutinous rice paste is applied.

In addition, the drying is preferably performed by mixing and drying the triplex at 120 to 150 ° C for 1 to 3 minutes, and the triplex powder is preferably dipped in alcohol, vinegar or pine essential oil.

In addition, it is preferable to add 1 to 5 parts by weight of honey based on 100 parts by weight of edible parts of fish and shellfish to the above seasonings.

In addition, the present invention provides a seasoned salted and fermented sea crab containing a liquorice produced by the above method.

The seasoned fermented seafood produced by the method according to the present invention can be enjoyed for a long time even if it is stored for a long time, since segregation of seafood and sauce is suppressed and seasoned fish sauce is well mixed with seafood.

In addition, since the salt content is low, it is possible to inhibit various diseases caused by excessive intake of salt, and the quality change during storage can be suppressed, so that it can be stored for a long time and the unique taste and flavor of the sweet potato is added to the fermented seafood, Can be prepared.

Hereinafter, the present invention will be described in detail.

First, clean edible parts such as meat, guts, gills, and eggs of fresh seafood, and then remove them by putting them on a teabag, and cut them to a suitable size if necessary.

Next, 3 to 7 parts by weight of salt is mixed with 100 parts by weight of the above-mentioned water-removed seafood, and the mixture is aged to prepare a fermented fish meal. The fermentation can be carried out for 3 to 30 days. To suppress the rapid increase of the enzyme, Lt; 0 > C.

When the enzyme proliferation of fish and shellfish is rapidly increased, the taste is likely to easily change, and it is difficult to produce a deep flavor unique to the fish sauce. Thus, by controlling the amount of fermentation of the fermented enzyme by low temperature aging as described above, desirable.

If the amount of the salt is less than 3 parts by weight, there is a risk of corruption during aging and deterioration in the storage and distribution of the organ. If the amount of the salt is more than 7 parts by weight, salty salt may be added to the salt- .

Generally, as described above, the seasoned salted fish is prepared by first mixing salt and seasoning in seafood, and then mixing seasonings or mixing salt and seasoning together into seafood and then aging. The binding force of the seasoning is low, so that when the seal is released after the preparation, the seasoning is separated from the fish and shellfish and separated from each other.

In order to prevent this, in the present invention, the glutinous rice paste is applied on the surface of the aged fish and shellfishes, then the seasoning is mixed, and the glutinous rice paste on the surface of the fish and shellfishes is appropriately dried to mix the seasonings.

Glutinous rice paste is viscous and adheres well to the surface of fish and shellfish. When the sauce is mixed with it, the seasoning gets tied up with the glutinous rice paste on the surface of fish and shellfish and the phenomenon of separation from the fish and shellfish is reduced. When the glutinous rice paste is dried and mixed with the seasoning, After being firmly bonded to the surface, the binding force is further increased since it binds to the spice.

In addition, the seafood used in the fermented seafood is in a fresh state and contains moisture. When the glutinous rice paste is applied on the surface of the fish and shellfish and dried, the glutinous rice paste forms a membrane on the surface of the fish and shellfish, and the membrane serves to shield the seafood from the outside air It prevents the oxidation of fish and shellfishes and prevents the evaporation of water contained in fish and shellfishes to maintain the fresh texture of fish and shellfish, so that the flavor of the salted fish can be maintained even if stored for a long time.

In addition, the seasoning used in the fermented seafood usually includes glutinous rice paste, and the glutinous rice paste contained in the seasoning is the same component as the glutinous rice paste on the surface of the fishery product, so that the seasoning can be easily adhered to the surface of the fish and shellfish.

Salted seafood is usually stored for a long period of time, so it is consumed in small quantities. Therefore, it is necessary to add a large amount of preservative salt to increase the storage period. To do so, salt is usually added to the main seafood to prevent corruption.

However, when excessive salt is added to the fermented salted fish, it causes an adult disease such as hypertension and diabetes. Therefore, it is necessary to reduce the amount of salt added to the fermented fish meal. However, Corruption is likely to occur.

In order to solve this problem, in the present invention, Allium hookeri is added to the fermented seafood instead of reducing the amount of salt added to improve the storage stability of the fermented seafood.

The three kinds of sweet taste, spicy taste and bitter taste are called "三 菜", and the leaves and roots of the trifoliate have essential amino acids valine, isoleucine, methionine methionine, threonine, lysine, phenylalanine, tryptophan, and histidine. It contains vitamin A, vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc and sulfur The content is high.

It is known that the dietary sulfur content of the tea is 3.3 ㎎ per 100 g, which is 6 times higher than that of 0.5 ㎎ of garlic. Especially Korean Korean tea is known to contain 600 mg per 100 g of dietary sulfur, And it is not affected by wild animals even if it does not hit the fence in cultivation.

In addition, in the sulfur component, ginseng contains mainly beta-sulfur, but the triple combination contains alpha, beta, gamma, delta, lambda and mu sulfur.

Sulfur is one of the oxygen group elements belonging to Group 6 of the periodic table and exhibits antioxidative and detoxifying action and prevents diabetes, hypertension, arteriosclerosis and hyperlipidemia, and has the effect as a therapeutic agent for rheumatoid arthritis and degenerative arthritis, .

According to Dong-bo-gyung, sulfur is high in fever and toxic, but it is a medicinal drug that helps to release the cold air in the body to help the two-way support, to control the heart's accumulation and fraud, and to release the erysipelas. Is known to be excellent in the detoxification action of heavy metals and pesticides which are emerging as the cause of the disease, and it is recorded that the detoxifying action of rapidly releasing the harmful active oxygen, which is a direct cause of the disease and aging, is excellent.

In the present invention, the amount of salt added is reduced by adding a syrup containing a large amount of sulfur components to the fermented seafood. The sulfur acts on the organic matter of the seafood, which is the main ingredient, to form pentathionic acid and the pentathion acid exerts a bactericidal action, It increases the storage stability of the fermented fish by killing the spoilage bacteria and removes harmful bacteria which may be contained in seafood.

In addition, since the sulfur component of the trifoliate has antioxidative and detoxifying action, it not only improves storage stability of the fermented fish but also helps to detoxify the food poisoning caused by erroneous ingestion of the fermented seafood.

The trunk can be used for edible leaves, roots, and peduncles, but it is preferable to use roots containing the greatest amount of oil.

First, dry the triangle and grind to prepare the triple-leaf powder.

The drying may be performed by freeze drying or hot air drying. The freezing temperature during freeze-drying is preferably -50 to -30 ° C, and the degree of vacuum during drying is not particularly limited as long as it is in a vacuum range in which frozen ice particles sublimate, 30 torr is suitable, and the lyophilized triplex at the above temperature and pressure minimizes changes in flavor, taste and color.

In case of hot air drying, it is preferable to dry at a temperature of 50 to 80 ° C for 5 to 20 hours. If the temperature is lower than 50 ° C, the drying time becomes longer. If the temperature exceeds 80 ° C, natural dietary sulfur and weak nutrients , And in the drying time, moisture can be sufficiently removed to be powdered.

It has a unique sweetness, pungent taste and bitter taste, which can enrich the flavor of the salted fish, but it is necessary to purify the taste for a dishwasher who does not like to use and spicy.

It is a process to roast without using water or oil by using a heating device such as a pot or a pot, and when it is dried, the strong flavor of the triptych is smoothed and the flavor is increased, the odor is removed, and the smell is softened Therefore, it is possible to improve the storage stability and the taste and flavor of the fermented fish by adding such a trihydrate to the fermented fish.

It can be done by cooling for 1 ~ 3 minutes at 120 ~ 150 ℃ and then cooling. The cooling and cooling process can be repeated 2 ~ 5 times. It is desirable to gradually lower the temperature.

In this case, in order to minimize the heat-induced breakage of the oil component contained in the tub, the indirect heating method may be adopted in which the heating means is placed in the hot water tank and the heating means is poured over the heating means.

If the temperature and the time range are less than the above range, the enzyme of the trihydrate remains and the taste and flavor are changed when the fermented fish is preserved for a long period of time. If the temperature and the time range are exceeded, not.

The pulverization is suitably carried out in a size of 50 to 150 mesh, and the finer the pulverization, the higher the absorption rate in the body can be, but the nutritional components of the tub may be destroyed.

In order to remove the strong taste of the trifoliate, the above-mentioned trifoliate powder is immersed in alcohol, and then it can be added to the fermented seafood. Since the alcohol is volatile, it is volatilized and removed And the preservation performance is improved, so that the storage stability of the prepared fermented fish can be improved.

As another method for removing the strong taste of the triplex, the triple-leaf powder may be dipped in vinegar, and then added to the fermented fish meal. The vinegar may be said to be a state in which the acetic acid bacteria are propagated and fermented in alcohol. The volatile constituents of the vinegar remove the spicy taste of vinegar, the vinegar sterilization power and the inhibition of enzymatic action improve the storage stability of the fermented seafood, and the fermented seaweeds such as brown rice, malt, apple, grapes, persimmon, wine, grains and herbs The taste and flavor of the vinegar raw material can be added.

As another method for eliminating the strong taste of the rice paddies, the above-mentioned triple-leaf powder may be dipped in pine essential oil and then added to the fermented sea food. The pine essential oil is extracted by hot water extraction from pine needles or pine branches, As the obtained directional liquid, a product distributed on the market can be purchased or can be directly manufactured and used.

For example, pine needles, pine needles, or all of them are collected, washed, crushed, poured, and heated to produce a hot water extract. After cooling the hot water extract, the solid matter is removed and the product is distilled Pine essential oil can be obtained.

Pine essential oil includes the components of pine needles or pine branches. Essential oil components of pine needles include α-pinene, β-pinene, camphene, phellandrene, limonene, cardinene, borneol, borneal acetat, And essential oil components of pine tree include boronyl acetat, alpha-beta-gamma-pinene, limonene, glass alcohol, dipentene, camphene, phellandrene, beta -myrcene, terpineol, acetone, .

These ingredients are known to have various beneficial effects on the human body. They are known to have various effects beneficial to the human body, such as antiseptic effect, antioxidative effect, suppression of harmful substance production, strengthening of immunity, wound healing, pore contraction, washing effect, cell regeneration, epidermal formation, Action, blood circulation, detoxification, digestion, metabolism, peripheral vasodilation, and allergic action have been reported in academia.

In one room, taking pine essential oil, it strengthens the heart and improves the circulation (blood line), relieves pain such as shoulder squeezing, and is effective for stroke and hypertension.

The pine essential oil volatilizes during volatilization. During the fermentation, volatile components are volatilized together with the components of the pine needles, and the fragrant soya of the pine essential oil is added to the fermented seafood. The pine essential oil is pine needles It is possible to obtain the effect of increasing the storage stability of the prepared fermented fish.

Next, 1 to 5 parts by weight of the above-prepared trifoliate powder and 10 to 100 parts by weight of the seasoning are mixed with 100 parts by weight of seaweeds coated with glutinous rice paste on the surface, to prepare seasoned salted fish.

The sauce may be a spice mixture usually mixed with salted fish. For example, one or more kinds of spices such as red pepper powder, garlic, ginger, sugar, sesame, red pepper, radish and glutinous rice may be selected and used Various other kinds of seasonings may be added depending on the taste of the food.

If the amount of the triangular powder is less than 1 part by weight, there is a risk of corruption and the content of the useful ingredient of the triptych is small. If the amount exceeds 5 parts by weight, the flavor of the tripe is worsened and the taste becomes worse.

The triangular powder can be mixed with fish and shellfish together with the seasoning. However, it is possible to mix the seasoning powder with glutinous rice powder first applied to the glutinous rice paste applied on the surface of the fish and shellfish before mixing the seasoning. In this case, It acts as a mediator and improves the adhesion of fish and shellfish and sauce.

In order to further improve the storage and flavor of the fermented fish, honey may be added to the sauce, and 1 to 5 parts by weight based on 100 parts by weight of fish and shellfish is suitably added.

Honey has a sweetening ingredient to offset the spicy taste of the tripe, the antioxidant component of honey prevents the oxidation of the fermented fish, and honey has a powerful sterilizing component, thus improving the shelf life of the fermented fish, as well as the honey harvesting source (chestnut, acacia, Flower, buckwheat, etc.), flavor and flavor are different, so the flavor of the salted fish is varied.

In order to further improve the flavor of the fermented fish, the fermented seasoned fish can be aged at 0 to 5 ° C for 3 to 30 days at a low temperature.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

The cut squid was harvested and separated by squid meat (body, head, leg) and internal organs. The bones, skin and mouth parts of cuttlefish meat were removed, washed thoroughly with fresh water, cut into 2 ㎜ in width, I have.

When the cut squid meat was sufficiently drained, 500 g of salt was mixed with 10 kg of cut squid meat and aged at 3 캜 for 10 days to prepare squid.

After removing the liquid during the aging process, the glutinous rice paste was added to the glutinous rice gruel, and then the glutinous rice paste was scraped by hand to thinly apply the glutinous rice paste on the surface of the squid.

Next, the three-sided pickles were taken, washed thoroughly, the roots were separated, dried with hot air at 65 ° C for 10 hours, and then pulverized into 100 mesh to obtain a triangular root powder.

In addition, sauce was prepared by mixing 1 kg of red pepper powder, 1 kg of chopped garlic, 1 kg of chopped ginger, 1 kg of unripe rice, 500 g of glutinous rice paste, 300 g of red pepper, 100 g of sugar and 100 g of sesame.

The squid sauce fermented fish sauce was prepared by mixing 200 g of the above-described root root powder and 5 kg of spice in 10 kg of squid roe coated with glutinous rice paste on the surface.

≪ Example 2 >

In Example 1, squid rods having a surface coated with glutinous rice paste were allowed to stand for 3 hours on a well-ventilated shade, and the glutinous rice paste on the surface was dried to a half degree, 1, the squid seasoned salted fish was prepared.

≪ Example 3 >

In the above Example 1, squid sauce fermented fish sauce was prepared in the same manner as in Example 1, except that squid roasted with glutinous rice paste on the surface thereof was firstly sprayed with triangular root powder and then mixed with seasonings.

<Example 4>

In the same manner as in Example 1, except that in Example 1, instead of drying the triangular roots by hot air, they were squeezed in a pot heated at 130 캜 for 2 minutes, cooled naturally, and then ground, .

&Lt; Example 5 >

In Example 1, the triple root powder was immersed in ethanol for 1 minute, and then filtered to remove ethanol. The ethanol was removed by removing the ethanol after 3 hours of storage in a vat, and then mixed with squid. The same method was used to prepare squid sauce.

&Lt; Example 6 >

In Example 1, the root powder was immersed in vinegar for 1 minute, filtered to remove the vinegar, and the vinegar was removed from the vinegar for 3 hours to remove more vinegar and then mixed with squid. The same method was used to prepare squid sauce.

&Lt; Example 7 >

In Example 1, the root powder was immersed in pine essential oil for 1 minute and filtered to remove the pine essential oil. The pine essential oil was removed for 3 hours to remove the pine essential oil and then mixed with squid. The same method as in Example 1 was used to prepare squid sauce fermented fish sauce.

&Lt; Example 8 >

In the above Example 1, squid sauce fermented fish sauce was prepared in the same manner as in Example 1, except that 150 g of acacia honey was further added to the sauce.

&Lt; Comparative Example 1 &

In the same manner as in Example 1, except that the liquid produced during the fermentation of the prepared squid roe was removed and the glutinous rice paste was not applied, the squid sauce fermented fish sauce was prepared in the same manner as in Example 1, Respectively.

&Lt; Comparative Example 2 &

The squid sauce fermented fish sauce was prepared in the same manner as in Example 1, except that squid roe powder was not mixed with squid roast powder in Example 1 but only seasoning was mixed.

&Lt; Comparative Example 3 &

In the above Example 1, squid sauce fermented fish sauce was prepared in the same manner as in Example 1, except that 1 kg of salt was mixed in the preparation of squid.

&Lt; Test Example 1 > Measurement of degree of separation of spice

The degree of separation of squid meat and sauce from the squid sauce fermented fish products of Examples 1 to 8 and Comparative Examples 1 to 3 was measured and shown in Table 1 below.

Measurements were made on squid sauce fermented immediately after the preparation and 10 days after the production, and the squid sauce fermented fish sauce was supported by a metal sieve and allowed to stand for 5 hours. Then, the seasoning weight passed through the sieve was squeezed out of the squid sauce As a percentage of the value divided by.

Concentration separation rate (%) Immediately after manufacture Ten days after manufacture Example 1 7.6 12.3 Example 2 7.1 10.2 Example 3 6.6 9.9 Example 4 7.9 12.6 Example 5 8.1 13.1 Example 6 8.0 12.9 Example 7 8.3 13.5 Example 8 5.7 7.4 Comparative Example 1 10.2 22.6 Comparative Example 2 8.8 14.6 Comparative Example 3 7.2 11.3

The results of Table 1 show that in Example 8, in which acacia honey was added to the sauce and the sauce was mixed with the squid, the sauce was least separated, and the safflower with the glutinous rice paste was sprayed first with the root powder, Example 2, in which the glutinous rice paste-coated squid roe was dried, followed by Example 2 in which the root roots powder and the seasoning were mixed, was less, and the sauce of Comparative Example 1, in which the glutinous rice paste was not applied to the squid roast, .

Analysis of these results showed that addition of viscous honey to the sauce and application of glutinous rice paste to the surface of squid roe were effective in reducing the separation of the sauce and that the safflower root powder increased the tangle of squid and sauce and mixed seasonings It can be seen that drying the glutinous rice paste on the surface of the squid before is advantageous for maintaining the binding force.

Test Example 2 Measurement of volatile basic nitrogen (VBN) change

The content of volatile basic nitrogen, which is an index of quality freshness of salted products, was measured and the freshness maintenance effect was examined. The measurement was carried out by the microdiffusion method using a conway unit.

Samples of squid sauce fermented fish paste prepared in the above Examples and Comparative Examples were stored at room temperature while being sampled at intervals of 3 days. 10 g of distilled water, 10% trichloroacetic acid, 20 ml was added, a small amount of seawater was added thereto, and the resulting mixture was subjected to crush filtration, and 5 ml of trichloroacetic acid was added thereto to prepare 50 ml of a sample solution.

1 ml of the sample solution is placed in the outer chamber of the Conway unit, 1 ml of boric acid (H ₃ BO ₃ ) is added to the inner chamber, 1 ml of saturated potassium carbonate (K ₂ CO ₃ ) is rapidly injected into the outer chamber, The mixture was stirred at 37 ° C for 1 hour and titrated with 0.02 N sulfuric acid (H ₂ SO ₄ ) solution to measure volatile basic nitrogen.

Volatile basic nitrogen (mg%) = 0.28 x (V1-V2) x F x D x 100 / S

V1: Proper consumption (ml) of 0.02 N sulfuric acid solution in blank test

V2: Proper consumption (ml) of 0.02 N sulfuric acid solution of this test,

F: Potency of 0.02 N sulfuric acid solution

D: Dilution factor (50 ml)

S: Weight of sample (g)

0.28: Volatile basic nitrogen (mg) reacted with 1 ml of 0.02 N sulfuric acid solution

In general, the content of volatile basic nitrogen in fresh fish is 5 ~ 10 ㎎%, 15 ~ 25 ㎎% in fresh fish, 30 ~ 40 ㎎% in early coral fish and 50 ㎎% have.

Changes in Volatile Nitrogen Content (㎎%) Immediately after manufacture Day 3 Day 6 Day 9 Day 12 Example 1 14.7 15.3 17.0 18.6 21.5 Example 2 14.2 14.8 16.1 18.2 20.7 Example 3 14.6 15.1 16.5 19.1 22.3 Example 4 14.4 15.6 17.4 19.6 23.4 Example 5 14.1 14.7 15.8 17.7 20.2 Example 6 14.3 14.6 15.2 17.4 20.0 Example 7 14.0 14.4 15.2 16.8 19.4 Example 8 13.6 14.1 15.0 16.5 18.3 Comparative Example 1 13.9 14.5 15.6 16.6 19.1 Comparative Example 2 14.5 16.1 19.1 24.3 31.6 Comparative Example 3 14.1 14.8 15.5 17.2 20.3

As shown in the above Table 2, the volatile basic nitrogen content tended to increase as the storage period was increased. Compared with Comparative Example 3 in which squid salt sauce was mixed with salt, the volatile basic nitrogen Nitrogen contents were similar.

Compared with Comparative Example 2 in which no trichotomies were added, the difference in volatile basic nitrogen content was large and the difference width gradually increased with the passage of time.

Among the examples, the variation in the content of Example 8 in which honey was added and aged was the smallest, and the variation width was small in the order of Examples 7, 6 and 5 in which the root root powder was immersed in pine essential oil, vinegar and ethanol. Is effective in maintaining the freshness of the salted fish.

On the other hand, the change in volatile basic nitrogen content of Example 4, which was dried by squeezing the three-rooted root, was larger than that in Example 1 in which the hot-air drying was performed. This is due to the fact that the sulfur content of the three- do.

In the case of Comparative Example 1, it is presumed that the amount of volatile basic nitrogen was decreased because the glutinous rice paste was not mixed. From the above results, it can be expected that the quality change of the salted fish can be delayed by keeping the freshness high by adding the triple ingredient to the salted fish.

&Lt; Test Example 3 >

The squid seasoned salted seafood prepared in the above Examples and Comparative Examples was placed in a high-temperature and high-humidity environment, and the occurrence of corruption was visually observed and smelled, and the date when the corruption was first observed is shown in Table 3 below.

Corruption occurrence day (days) Corruption Date Example 1 14 Example 2 13 Example 3 15 Example 4 11 Example 5 15 Example 6 16 Example 7 18 Example 8 20 Comparative Example 1 12 Comparative Example 2 7 Comparative Example 3 16

The results of Table 3 showed a similar tendency to that of Test Example 1. The squid seasoned salted pickles of the examples containing the three-sprouts were delayed for more than four days compared to Comparative Example 2 in which the sprouts were not added, Example 7 in which the powder was immersed in pine essential oil and Example 8 in which acacia honey was added showed more excellent storability than Comparative Example 3 in which a lot of salt was mixed.

Among the examples, it can be seen that honey, pine essential oil, vinegar, and ethanol components are effective for improving the storage stability of the fermented seafood in the order of Examples 8, 7, 6 and 5 in the order of late.

The results of Example 4 showing that the antioxidant capacity of the triplex was slightly decreased due to the tearing as shown in Test Example 1, which was earlier than the other Examples.

&Lt; Test Example 4 >

The color, taste, flavor, and overall acceptability of the squid seasoned salted pickles prepared above were measured by a five-point scale method, and the average values thereof were shown in Table 4 below.

Sensory test result color flavor incense Overall likelihood Example 1 4.0 3.8 3.8 3.9 Example 2 3.8 3.7 3.7 3.8 Example 3 3.6 3.7 3.6 3.7 Example 4 3.8 4.2 4.2 4.1 Example 5 4.1 4.0 3.7 3.9 Example 6 4.1 4.1 3.7 4.0 Example 7 4.2 4.2 4.2 4.2 Example 8 3.9 4.1 3.5 3.9 Comparative Example 1 4.0 3.9 3.9 3.7 Comparative Example 2 3.5 3.7 3.5 3.5 Comparative Example 3 3.9 3.2 3.7 3.3  5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 4, the color was evaluated to be relatively high in Example 7, which was added to the preparation of the fermented seaweed powder after dipping the powder in the pine essential oil, and the Comparative Example 2 in which the triple root powder was not mixed was evaluated to be slightly lower.

The taste was evaluated favorably when the pine tree powder, pine tree essential oil, honey, vinegar, and ethanol were added. In the case of Comparative Example 3, the taste was evaluated as a factor that inhibited the taste.

The fragrance of Examples 4 and 7 was highly evaluated. It can be seen that the flavor of the salted pickles is improved by purifying the fragrance of the three-sided pickles by adding the three-piece pickles or adding the pine essential oil component to the three-

The overall preference was evaluated in the order of Example 7> Example 4> Example 6> Examples 1, 5 and 8> Example 2> Example 3 and Comparative Example 1> Comparative Example 2> The commerciality of the seasoned salted fish produced by the method according to the present invention was confirmed.

Claims (7)

Washing the edible parts of the fish and shellfish and removing water;
Mixing and aging 3 to 7 parts by weight of salt with 100 parts by weight of edible parts of the fish and shell from which the water has been removed;
Applying a glue paste to the surface of the edible portion of the aged fish and shellfish;
Drying and crushing the triangle to prepare a triple-layered powder; And
Mixing 1 to 5 parts by weight of the above-mentioned trifoliate powder and 10 to 100 parts by weight of seasoning with 100 parts by weight of the edible part of the fish and shell to which the glutinous rice paste is applied on the surface, and 10 to 100 parts by weight of the seasoning. The method according to claim 1,
Wherein the mixing step comprises drying the edible portion of the fish and shell to which the glutinous rice paste is applied on the surface, and then mixing the trifoliate powder with the seasoning. The method according to claim 1,
Wherein the mixing step is performed by applying a triangular powder on the edible portion of the fish and shell to which the glutinous rice paste is applied and then mixing the seasoning. The method according to claim 1,
Wherein the drying is performed by cooling the triplex at 120 to 150 ° C for 1 to 3 minutes and then cooling the triplex. The method according to claim 1,
Wherein the triple-layered powder is obtained by dipping in alcohol, vinegar or pine essential oil, and then recovering the triple-layered powder. The method according to claim 1,
And adding 1 to 5 parts by weight of honey based on 100 parts by weight of edible parts of fish and shellfish to the seasoning. A seasoned salted pickle with a syrup, produced by the method of any one of claims 1 to 6.