KR20170044388A - Flying fish egg food manufacturing method - Google Patents
Flying fish egg food manufacturing method Download PDFInfo
- Publication number
- KR20170044388A KR20170044388A KR1020150144008A KR20150144008A KR20170044388A KR 20170044388 A KR20170044388 A KR 20170044388A KR 1020150144008 A KR1020150144008 A KR 1020150144008A KR 20150144008 A KR20150144008 A KR 20150144008A KR 20170044388 A KR20170044388 A KR 20170044388A
- Authority
- KR
- South Korea
- Prior art keywords
- flying fish
- raw material
- fish roe
- manufacturing
- product
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 20
- 241000251468 Actinopterygii Species 0.000 title abstract description 12
- 235000013305 food Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 37
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 238000011033 desalting Methods 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 235000019462 natural additive Nutrition 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- 239000000049 pigment Substances 0.000 abstract description 4
- 230000036642 wellbeing Effects 0.000 abstract description 3
- 238000012986 modification Methods 0.000 abstract description 2
- 230000004048 modification Effects 0.000 abstract description 2
- 241001417902 Mallotus villosus Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 241001300571 Alaba Species 0.000 description 2
- 230000005856 abnormality Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000009627 gardenia yellow Substances 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
The present invention relates to a method for producing a raw fish product, and more particularly, to a method for producing a raw fish product which is widely used as a raw material for sushi and alabas, and which is aged by mixing raw fish eggs and ice-cold fish eggs with seasonings.
It is rich in protein, phospholipids, vitamins and other nutritional value. It is not only nutritious but also satisfying the senses. It is widely used for ingestion or decoration. It is highly available when cooking various foods.
Among them, flygrass is a high protein, rich in omega-3 fatty acids and minerals such as DHA and EPA. It is nutritionally valuable and has a unique texture.
It also cleanses blood vessels and cleans blood vessels to improve lipid metabolism in the blood, thereby improving heart function as well as brain function.
The production period of the nalchal and the freezing eggs is from November to February in Peru Nalchal, from July to December in Indonesia, and from May to May in China. It is divided into Norway and Iceland.
It is an object of the present invention to provide a method for producing a cuttlefish product which is widely used as a raw material for sushi and alabas.
The object of the present invention is to provide a nail product product comprising a defrosting process, a desalting and dehydrating process, a sorting process, a sterilization process, a mixing (seasoning mixing) process, an aging process, a small- And the like.
According to the present invention, the production method using the natural pigments according to the present invention can meet the trend of well-being of the food, improve the production yield compared with the competitor through the optimized working environment and the construction of the process, achieve the excellent quality, It has the effect of contributing to the expansion of the market by diversifying the product group considered.
FIG. 1 is a flowchart sequentially illustrating respective steps constituting a method of manufacturing a knockdown product according to a preferred embodiment of the present invention.
Hereinafter, a method of manufacturing a fillet product according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flowchart sequentially illustrating respective steps constituting a method of manufacturing a knockdown product according to a preferred embodiment of the present invention.
As shown in FIG. 1, a method of manufacturing a fillet product according to a preferred embodiment of the present invention comprises the steps of: S1) defrosting process S2) desalting and dehydrating process S3) sorting process S4) sterilization process S5) ) Process, S6) aging process, S7) small package and freezing process, and S8) metal detection and external packaging process.
S1) Thawing process: First, the process of defrosting frozen raw fish eggs and frozen raw fish eggs is carried out. Remove the box containing the raw materials and defrost the image at 22 ° C for 18 to 20 hours in the thawing chamber. The thawing process is performed until about 80% thawing is achieved, and then the desalting / dehydrating process proceeds.
S2) Desalting and Dewatering Process: The salt is removed from the raw material for about 2 hours under conditions optimized for maximum yield while maintaining the raw material's lead. The desalination process is to remove the salt contained in the fish eggs and the eggs and remove other fine particles. It is immersed for 20 minutes in running water, shaking the net for 3 times, and then hand is pushed to allow the saline to flow out better. The amount of water used is 100 liters of water (100 L / 20 kg) per 20 kg of raw material.
S3) Sorting process: After the raw material is passed through the mesh net to remove the foreign substance, most of the strand and foreign matter are removed and precise sorting is performed. At this time, when the size of the foreign substance is small or the quantity is large, it can be detected even after the third-order sorting, and the sorting by manual operation can be performed separately. Stainless steel screening screen, various foreign substances are selected, metal foreign matter is automatically selected by the magnet, and the work is washed down with high-pressure water, and then repeated three times.
S4) Sterilization process: Disinfection and rinsing with chlorine disinfectant at 200ppm for 3 minutes. This disinfection process has the effect of keeping the lead and suppressing the propagation of other harmful bacteria.
S5) Mixing (Seasoning Mixing) Process: The selected ingredients are mixed in the aging barrel according to the mixing ratio, the prepared additives are added, and the mixture is stirred by hand for 3 minutes. Natcheal Green Prime is a natural additive Green 0707 is a mixture of gardenia yellow and gardenia blue. Pigments shall be purchased with the test report attached at the time of receipt.
S6) Aging process: For aging and optimization of taste, the agitated product is sealed and then subjected to aging process for 24 to 48 hours or more for 48 hours or more in the aging room maintaining a temperature of 2 to 5 degrees Celsius. As a result, uniform quality can be maintained by uniform aging.
S7) Small pellets and freezing process: Rapidly pack the aged pellets so that they do not propagate, and keep them in a quench room of minus 40 degrees Celsius for more than 15 hours.
S8) Metal Detection and Outer Packing Process: Check that there is no abnormality by passing frozen product through metal detector, and if packed out 10 packs only for products that are judged to be no abnormality, the product is completed.
In the case of unfermented eggs, the yield is greatly increased due to the suspension and moisture generated in the production of the product, and the quality of the product is lowered due to the lowering of the quality of the product and the processing cost. Therefore, the raw material of the fillet product according to the present invention is 80% .
When it is checked by the naked eye, it is dark golden color. When it chews, it is felt that the texture that pops up can be felt cheerily. It is about 1mm ~ 2mm in size and there should be no other foreign material.
In addition, eggshell eggs are white to yellowish yellow, but the texture is weaker than that of knots, but when mixed with knots, it is best to give the best texture. Its size is about 0.5mm ~ 1.5mm, It contains foreign substances such as bones and scales, but it should not be large. Therefore, 20 kg or less, 10 or less bones, 20 or less scales, 5 other requirements to meet the requirements.
It is necessary to maintain the stock for one year by fishing once and once a year, and there should be no problem in stock judgment because it takes 45 days from local to Korea. And the supply of processing materials is produced within 15 months of production.
The product should be preserved and circulated at -18 degrees Celsius. Upon receipt, the temperature tachometer of the vehicle should be confirmed / affixed. The weight of the raw material, the condition of the packing, the freezing condition and the color of the product should be checked.
The mouthpiece according to the present invention is required to completely seal the opening of the wrapping paper and completely pass through the metal detector and should not show foreign matter such as charge / bone / scales completely removed from the surface.
According to the present invention, it is possible to use a natural pigment in accordance with the trend of well-being, and the production yield is increased as the optimized working environment and the process are established, and various modifications can be applied according to the taste of the local market of the product market.
S1 to S8: Sub-processes constituting the manufacturing method
Claims (3)
Wherein the defrosting process is performed until defrosting of about 80% occurs, and then desalting and dewatering processes are performed.
Wherein the selected raw material is mixed with the selected raw materials in an aging barrel, the prepared additives are added, and the mixture is stirred by hand for 3 minutes, and a natural additive is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150144008A KR20170044388A (en) | 2015-10-15 | 2015-10-15 | Flying fish egg food manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150144008A KR20170044388A (en) | 2015-10-15 | 2015-10-15 | Flying fish egg food manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170044388A true KR20170044388A (en) | 2017-04-25 |
Family
ID=58703674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150144008A KR20170044388A (en) | 2015-10-15 | 2015-10-15 | Flying fish egg food manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170044388A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190137430A (en) | 2018-06-01 | 2019-12-11 | 주식회사 오뚜기 | Manufacturing method of flying fish roe sauce which can be circulated at room temperature |
-
2015
- 2015-10-15 KR KR1020150144008A patent/KR20170044388A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190137430A (en) | 2018-06-01 | 2019-12-11 | 주식회사 오뚜기 | Manufacturing method of flying fish roe sauce which can be circulated at room temperature |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jeyasanta et al. | Utilization of trash fishes as edible fish powder and its quality characteristics and consumer acceptance. | |
| CN102613595A (en) | Composite plant and animal canning method | |
| CN105054059A (en) | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| KR100680269B1 (en) | A laver flavored with pickled fish or pickled fish add to fish scent and method thereof | |
| CN102599333A (en) | All natural semi-wet young livestock and pet feeding food and preparation technology thereof | |
| KR20170044388A (en) | Flying fish egg food manufacturing method | |
| KR101891823B1 (en) | Bird feed and its manufacturing method | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| KR101006686B1 (en) | Method for producing seasoned laver and seasoned laver produced by the same | |
| KR100701824B1 (en) | a manufacturing method of chitosan kimchi with sweet pumpkin and blue crab | |
| CN102697024B (en) | Snail sauce and process for processing same | |
| KR20170007633A (en) | Pork head sausage and method for preparing the same | |
| CN104305364A (en) | Making method of instant sliced squid | |
| RU2544089C2 (en) | Fish food product manufacture method | |
| KR102562905B1 (en) | Processing method of cephalopod food including step of removing foreign material matter contained in cephalopod | |
| Khorram et al. | Use of chitosan to shelf life extension of Siberian sturgeon (Acipenser baeri) caviar | |
| KR102065706B1 (en) | Process for preparing fish jelly with fresh water fish | |
| KR102213318B1 (en) | A food composition comprising crustacean and its manufacturing method | |
| EP2997828A1 (en) | Treatment of laminariales algae | |
| KR101972340B1 (en) | Seasoning Sauce for Making Sailfin Sandfish Sikhae, and Method for Manufacturing the Same | |
| KR101947082B1 (en) | Method for Manufacturing Spawn of Pollack Boiled Down in Soy Sauce | |
| KR20220049099A (en) | Method for preparing fish mest sausage | |
| UA124733U (en) | TINY PEPPER CANNES | |
| KR20160101524A (en) | Roasted rice ball and making method of the same |