KR20170121578A - Live fish aging methods for sashimi using kelp - Google Patents
Live fish aging methods for sashimi using kelp Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Chemical & Material Sciences (AREA)
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- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 다시마를 이용한 횟감용 활어 숙성방법에 관한 것으로서, 더욱 상세하게는 다시마의 알긴산을 횟감용 활어에 침투되게 함으로써 식감 및 풍미를 증진시킬 수 있는 다시마를 이용한 횟감용 활어 숙성방법에 관한 것이다.The present invention relates to a live fish aging method using seaweed, and more particularly, to a live fish aging method using seaweed which can enhance texture and flavor by allowing alginic acid in seaweed to penetrate live fish.
일반적으로 일식집이라고 호칭하고 있는 일본식 음식점에서의 생선회 요리는 고객이 주문할 때 즉석에서 살아있는 생선의 뼈와 살을 분리하여 그 분리된 살을 썰어서 고객에게 제공하거나, 또는 생선을 미리 손질해서 냉장보관하고 있다가 고객이 요구할 때 썰어서 제공하고 있다. 그러나, 종래의 생선회는 아무리 요리를 잘한다고 하더라도 세균, 비린내 제거가 까다롭고, 이로 인해 식감이 떨어지는 문제가 있다. Sashimi dishes in Japanese restaurants, which are generally called Japanese style houses, are prepared by separating the bone and flesh of live fish on the spot when the customer orders it, and then slicing the separated flesh to be served to the customer, It is available when the customer requests it. However, the conventional sashimi has a problem that it is difficult to remove germs and fishy smell even if the dish is well cooked, and the texture is deteriorated due to this.
종래 생선의 숙성 및 가공과 관련하여 공지된 문헌으로는 국내특허등록 제10-0588226호, 국내공개특허 제10-2010-0096866호, 국내공개특허 제10-2010-0090226호 등이 있다.Known literatures relating to aging and processing of fish in the past include Korean Patent Registration No. 10-0588226, Korean Patent Laid-Open No. 10-2010-0096866, and Korean Patent Laid-Open No. 10-2010-0090226.
이들 중, 국내특허등록 제10-0588226호는 "생선과 같은 수산물을 가공하는 방법"에 관한 것으로, 수산물을 PH5~6.5의 약산성 전해수액으로 세척하고, 해양 심층수로 또는 천연소금으로 염장하고, 다시 PH 5~6.5의 약산성 전해수액으로 세척하고, 클로렐라를 함유하고 있는 기능성물질 농도희석액에 침지시킨 후 숙성하는 단계들을 포함하고 있다.Among them, Korean Patent Registration No. 10-0588226 relates to "a method of processing fish products such as fish", wherein the fish products are washed with weakly acidic electrolytic solution of pH 5 to 6.5, salted with deep sea water or natural salt, Washed with a weakly acidic electrolytic solution having a pH of 5 to 6.5, immersed in a functional substance concentration diluent containing chlorella, and then aged.
그리고, 국내공개특허 제10-2010-0096866호는 "생선류 숙성방법 및 그 생선"에 관한 것으로서, 신선한 생선의 내장과 뼈, 피를 제거하고 세척하는 생선 준비단계와; 성숙되거나 미성숙된 감귤의 껍질을 벗기지 않은 감귤이나, 감귤의 껍질을 벗긴 감귤을 착즙한 후 세정수와 혼합하여 감귤 과즙을 만드는 단계로, 성숙과 미성숙된 감귤 및 껍질은 벗기지 않은 감귤과 껍질은 벗긴 감귤의 세정수와 혼합비가 다른 감귤 과즙 준비단계와; 상기 감귤 준비단계에서 준비한 생선을 상기 감귤 과즙 준비단계에서 준비한 감귤 과즙에 침지하는 생선 침지단계와; 상기 감귤과즙에 침지된 생선을 0~4에서 12시간 동안 숙성하는 숙성단계와; 극저온에서 일정시간 동안 숙성된 생선을 -40 이하에서 냉동 동결하는 동결단계를 포함하고 있다.Korean Patent Laid-Open No. 10-2010-0096866 discloses a method of aging fish and its fish, which comprises preparing a fish to remove and clean the intestines, bones and blood of fresh fish; Mature and immature citrus peeled citrus, or citrus peeled citrus juice, and then mixed with cleansing water to make citrus juice. The mature and immature citrus and peel are unpeeled citrus and peeled peel A citrus fruit juice preparation step having a mixing ratio of citrus juice and water; A fish immersion step of immersing the fish prepared in the citrus preparation step in citrus fruit juice prepared in the citrus juice preparation step; Aging in which the fish immersed in the citrus fruit juice is aged at 0 to 4 for 12 hours; And a freezing step of freezing and freezing the fish aged at a cryogenic temperature for a certain period of time at -40 or less.
그러나, 상기와 같은 종래의 생선 숙성 및 가공방법은 천연소금으로 염장, 약산성 전해수액으로 세척, 극저온에서 냉동 동결하는 등의 방법으로 숙성 및 가공하고 있으므로 활어회를 제공하기 위한 방법으로 적절하지 못할 뿐만 아니라 이로인해 식감이나 풍미가 떨어지는 문제가 있다.However, the conventional fish aging and processing methods as described above are aged and processed by a method such as washing with salted or weakly acidic electrolytic solution as natural salt and freezing and freezing at cryogenic temperature, so that it is not suitable as a method for providing live fish paste However, there is a problem in that the texture or flavor is lowered due to this.
본 발명은 상기와 같은 종래의 문제를 해결하기 위한 것으로서, 다시마에 포함된 알긴산을 스며들게 하여 활어회의 식감과 풍미를 증진시킬 수 있을 뿐만 아니라 보존 기간 또한 연장할 수 있는 다시마를 이용한 횟감용 활어 숙성방법을 제공하는 데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method of aging a live fish using a kelp which can enhance the texture and flavor of live fish by impregnating alginic acid contained in kelp, And the like.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 다시마를 이용한 횟감용 활어 숙성방법은 활어를 세척하는 활어 세척단계와; 다시마를 세척하는 다시마 세척단계와; 세척된 활어의 껍질 및 뼈를 제거하여 활어포를 제조하는 활어포 제조단계와; 상기 활어포를 얼음물에 일정시간 침지시키는 침지단계와; 세척된 다시마를 상기 활어포에 접촉되도록 감싸 포장하는 포장단계와; 포장된 활어포를 0℃ ~ 3℃에서 12 ~ 24시간 동안 숙성시키는 숙성단계;를 포함하는 것을 특징으로 한다.According to an aspect of the present invention, there is provided a method of aging a living fish using kelp, the method comprising: a live fish washing step of washing a live fish; A kelp washing step of washing the kelp; Removing the shell and the bone of the washed live fish to produce a live fish; An immersion step of immersing the live fish in ice water for a predetermined time; Wrapping the washed kelp so as to be in contact with the live fish; And aging the packaged live fish at 0 ° C to 3 ° C for 12 to 24 hours.
상기 포장단계에서는 진공포장하는 것을 특징으로 한다.And in the packaging step, vacuum packaging is performed.
상기 다시마 세척단계에서 세척된 다시마에는 청주 또는 정종이 살포되는 것을 특징으로 한다.The kelp washing step is characterized in that the washed kelp is sprayed with sake or seed.
상기 포장단계에서는 다시마에 고장초가 더 포함된 것을 특징으로 한다.And the tear kernels further include a breakdown period in the packaging step.
본 발명에 따른 다시마를 이용한 횟감용 활어 숙성방법은 다시마에 포함된 알긴산을 스며들게 하여 활어회의 식감과 풍미를 증진시킬 수 있을 뿐만 아니라 보존 기간 또한 연장할 수 있는 장점이 있다.According to the present invention, the live fish aging method for seaweed using seaweeds has an advantage that seaweed contained in seaweed can be impregnated with alginic acid to improve the texture and flavor of seaweed, and the preservation period can be extended.
도 1은 본 발명에 따른 다시마를 이용한 횟감용 활어 숙성방법을 나타낸 플로우챠트.
도 2는 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 다시마 세척단계를 나타낸 도면.
도 3은 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 다시마 세척단계에서 청주를 살포하는 과정을 나타낸 도면.
도 4는 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 활어포 제조단계를 나타낸 도면.
도 5는 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 침지단계를 나타낸 도면.
도 6은 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 침지단계 이후 활어포를 꺼낸 후의 상태를 나타낸 도면.
도 7은 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 침지단계 이후 활어포의 물기를 제거하는 과정을 나타낸 도면.
도 8은 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 포장단계를 나타낸 도면.
도 9는 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 포장단계를 나타낸 도면.
도 10은 도 1에 도시된 다시마를 이용한 횟감용 활어 숙성방법의 숙성단계를 거친 후의 활어포 상태를 나타낸 도면.1 is a flow chart illustrating a method for aging a live fish using a kelp according to the present invention.
FIG. 2 is a view showing a tidal washing step of a live fish aging method using a tuna shown in FIG. 1; FIG.
FIG. 3 is a view showing a process of spraying sake in the tidal washing step of the live fish aging method using the sea tangle shown in FIG. 1;
4 is a view showing a live fish preparation step of a live fish aging method using seaweed as shown in FIG. 1;
FIG. 5 is a view showing an immersion step of a live fish aging method using a sea tangle shown in FIG. 1; FIG.
FIG. 6 is a view showing the state after the live fish is taken out after the immersion step of the live fish aging method using the sea tangle shown in FIG. 1; FIG.
FIG. 7 is a view illustrating a process of removing moisture from a live fish after the immersion step of a live fish aging method using seaweed as shown in FIG. 1; FIG.
FIG. 8 is a view showing a packing step of a live fish aging method using seaweed as shown in FIG. 1; FIG.
FIG. 9 is a view showing a packing step of a live fish aging method using seaweed as shown in FIG. 1; FIG.
FIG. 10 is a view showing a live fish skin condition after aging in the live fish aging method for seaweed using sea tangle shown in FIG. 1; FIG.
이하, 첨부된 도면을 참조하면서 본 발명의 바람직한 실시 예에 따른 에 대하여 상세하게 설명한다. Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
도 1 내지 도 10에는 본 발명의 일 실시 예에 따른 다시마를 이용한 횟감용 활어 숙성방법이 도시되어 있다. 도 1 내지 도 10을 참조하면, 다시마를 이용한 횟감용 활어 숙성방법은 크게 활어 세척단계(S100)와, 다시마 세척단계(S200)와, 활어포 제조단계(S300)와, 침지단계(S400)와, 포장단계(S500)와, 숙성단계(S600)를 포함한다. 이하에서 각 단계별로 구체적으로 살펴본다.1 to 10, there is shown a method of aging a living fish using a sea tangle according to an embodiment of the present invention. 1 to 10, a live fish aging method using seaweed includes a live fish washing step (S100), a seaweed washing step (S200), a live fish paste manufacturing step (S300), an immersion step (S400) A packaging step S500, and an aging step S600. In the following, each step will be discussed in detail.
1. 활어 세척단계(S100)1. Live fish washing step (S100)
활어 세척단계에서 활어를 물로 깨끗하게 세척한다. 활어를 세척하기 위한 물로 지장수를 이용할 수 있다. 지장수(地奬水)로 활어를 세척함으로써 세척과 함께 살균효과를 갖는다. Clean the live fish with water in the live fish washing step. You can use niger water as water for washing live fish. It has a germicidal effect as well as washing by washing live fish with ground water.
지장수는 황토의 여러 가지 성분이 용해된 액체로서, 광물성 미네랄이 다량 함유되어 있으며, 특히 알칼리성이고 규소 성분과 칼슘, 활성효소, 음이온 등이 함유되어 있으므로 인체에 유익할 뿐만 아니라 야채에 포함된 농약이나 다른 불순물을 분해시키는 효능을 갖는다. 또한, 지장수에 함유된 혼성 미네랄 중 카탈라아제는 인체의 노화를 촉진하는 과산화수소, 과산화지질을 분해하고, 과산화산성 체질을 중화시켜주는 작용을 하며, 특히 물 분자를 활성화시켜 우리 몸 안에 용이하게 흡수되도록 함으로써 세포의 신진대사를 왕성하게 하는 작용을 하게 된다.It is a liquid in which various components of yellow clay are dissolved and contains a large amount of mineral minerals. Especially, it is alkaline and contains silicon component, calcium, active enzyme and anion. And has an effect of decomposing other impurities. Among the mixed minerals contained in Capsicum annuum, catalase decomposes hydrogen peroxide and lipid peroxidation which accelerate the aging of human body, neutralizes peroxidative acidic constitution, and especially activates water molecules to be easily absorbed in our body It acts to stimulate the metabolism of cells.
또한, 지장수의 약성(藥性)은 동의보감 및 향약집성방, 본초강목, 증류본초 등에서도 중요하게 다뤄져 왔으며, 제독력, 해독력이 강하여 현대인에게 많이 나타나는 약성 중독, 중금속 오염, 과중한 업무로 인한 스트레스 해소에 탁월하고 피로회복 및 숙취 제거 등에도 효과가 높은 것으로 알려져 있다.In addition, the medicinal properties of Zyoungsoo have been dealt with in Dongbok-Bo and Gyokgokgangbang, Bascho gangmyeol and distillation herb, etc., and it is excellent for relieving stress caused by toxic poisoning, heavy metal pollution, heavy work, And it is known that it is effective for recovery of fatigue and hangover.
지장수의 제조방법으로 지하수를 참 숯으로 걸러낸 음용수 10ℓ에 입도 150메쉬 정도의 오염되지 않는 황토분말 1kg을 투입하여 희석시키고 7~8시간 후에 침전된 황토분말을 걸러내어 맑은 담황색의 지장수를 얻는다. 이외에도 공지된 지장수 제조방법을 이용하여 지장수를 제조할 수 있다. 1kg of non-contaminated loess powder of about 150 mesh size is added to 10 liters of drinking water filtered by charcoal ground water, and the loess powder precipitated after 7 ~ 8 hours is filtered out to obtain clear yellow buffalo. In addition, it is also possible to manufacture a trapping water by using a known method for producing trapping water.
세척된 활어는 천이나 스펀지, 거즈 등으로 닦아 물기를 제거한다.The washed live fish is wiped with cloth, sponge or gauze to remove water.
2. 다시마 세척단계(S200)2. Kelp washing step (S200)
도 2에 도시된 바와 같이 다시마의 표면에 묻은 염분이나 이물질을 제거하도록 깨끗한 물로 여러 번 세척한다. 세척된 다시마는 천이나 스펀지, 거즈 등으로 닦아 물기를 제거한다. 그리고, 물기가 제거된 상태의 다시마에는 도 3에 도시된 바와 같이 표면에 청주 또는 정종을 살포한다.As shown in FIG. 2, the surface of the kelp is washed several times with clean water to remove salt and foreign matter from the surface. The washed kelp is wiped with cloth, sponge or gauze to remove water. Then, as shown in Fig. 3, the kelp is sprayed onto the surface of the kelp in the state where the water is removed.
청주는 전통술로서 음식의 잡냄새 제거, 오리제브린 성분에 의해 혈액순환이 원활하게되는 기능을 가지는 것으로 알려져 있으며, 생선의 비린내를 제거하는데 효과적이다.Cheongju is a traditional alcoholic beverage which is known to have the function of eliminating the odor of food and the smooth circulation of blood by the ingredient of duckjebin, and is effective in removing fish smell.
다시마는 알긴산(algin acid)성분을 함유하고 있어 성인병 예방 및 노화 억제 효능이 있으며, 다시마의 글로탐산(glutamic acid)과 이노시산(inosinic acid) 성분의 작용으로 활어의 감칠맛을 보강하여 줌으로써 비린내를 제거하는 효과가 있다.The sea tangle contains alginic acid component, and it is effective to prevent adult disease and to inhibit aging. It strengthens the richness of live fish by the action of glutamic acid and inosinic acid component of sea tangle, .
3. 활어포 제조단계(S300)3. Live fish preparation step (S300)
활어 세척단계에서 세척된 활어를 비늘, 내장, 지느러미, 머리, 피, 껍질 등불필요한 부분을 제거하고, 손질된 활어의 크기에 따라 등뼈를 적어도 2등분 이상으로 절단하여 도 4에 도시된 바와 같이 포(脯) 형태로 만든다. The live fish washed in the live fish washing step is removed from the scales, the internal organs, the fins, the head, the blood, the shell lanterns, and the spines are cut at least twice according to the size of the live fish, (脯) shape.
4. 침지단계(S400)4. Immersion step (S400)
활어포 제조단계에서 만들어진 활어포를 도 5에 도시된 바와 같이 얼음물에 일정시간 침지시키는 침지시킨다. 이때, 활어포를 침지시키는 시간은 30초 내지 60초 동안 진행하는데, 60초 이상이 되면 활어포의 표면이 하얗게 변하므로 60초 이하로 침지시키는 것이 바람직하다. 상기의 침지단계에서는 민물로 활어포를 침지시킴으로써 세균번식을 억제 및 하고, 활어포에서 나오는 점액을 제거할 수 있으며, 얼음물의 냉기에 의해 활어포가 탱탱해지도록 한다.The live fish pellets made in the live fish papermaking step are immersed in the ice water for a predetermined time as shown in Fig. At this time, the immersion time of the live fish is 30 to 60 seconds, and when the live fish is 60 seconds or more, the surface of the live fish turns white, so it is preferable to immerse the live fish in 60 seconds or less. In the immersion step, the live fish is immersed in fresh water to inhibit the propagation of germs, remove the mucus from the live fish, and allow the live fish to become entrapped by the cold air of ice water.
5. 포장단계(S500)5. Packaging step (S500)
도 6에 도시된 바와 가이 얼음물에 침지된 상태의 활어포를 꺼내 도 7과 같이 천이나 스펀지, 거즈 등으로 닦아 물기를 제거한다. 물기를 제거한 후에는 도 8에 도시된 바와 같이 다시마 세척단계에서 세척된 다시마의 표면이 활어포의 넓은 일 면과 타 면에 접촉되도록 활어포를 감싸고, 도 9와 같이 비닐랩 등으로 다시마 및 활어포를 여러 번 감싸 밀봉시킨다.As shown in Fig. 6, the live fish in a state of being immersed in ice water is taken out, and water is removed by wiping with cloth, sponge or gauze as shown in Fig. As shown in FIG. 8, after the water is removed, the live fish is wrapped in such a manner that the surface of the sea tangle cleaned in the tide cleaning step comes into contact with the wide one surface and the other surface of the live fish, Cover the pouch several times and seal it.
포장단계에서는 주방에서 사용되는 일반적인 비닐랩으로 다시마 및 활어포를 한꺼번에 감싸 밀봉시킬 수도 있고, 이와 다르게 진공포장용 팩을 이용하여 다시마 및 활어포를 진공포장할 수 있다. 이 경우, 진공포장용 팩에 의해 다시마가 활어포의 표면에 완전히 밀착시킬 수 있을 뿐만 아니라, 다시마의 알긴산 성분이 활어포 내부로 잘 스며들게 할 수 있다.In the packaging step, the common vinyl wrap used in the kitchen can wrap the kelp and live fish at once, and the kelp and live fish can be vacuum packed using the vacuum packing pack. In this case, not only the kelp can be completely adhered to the surface of the live fish by the vacuum packing pack but also the alginic acid component of the kelp can be well impregnated into the live fish.
상기 포장단계에서는 다시마뿐만 아니라 고장초나, 미역, 톳 등과 같은 해조류를 더 이용할 수 있다. 이 경우, 활어포의 한쪽 면에 다시마를 배치하고, 다른 한편에는 고장초, 미역, 톳 등을 배치하여 활어포를 감싸 포장할 수 있다.In the packaging step, algae such as seaweed, seaweed, seaweed, and the like can be further utilized. In this case, kelp may be placed on one side of the live fish, while the other side of the live fish may be wrapped with wrapped live fish wrapped with seaweed, seaweed, and tops.
미역은 알긴산(algin acid)성분의 다량 함유와 칼슘 함량이 많아 골격, 치아 형성하며, 함유된 요오드는 갑상선 호르몬 구성성분으로 심장 혈관 활동, 체온과 땀 조절, 신진대사를 증진시키는 효과가 있다. 그리고, 톳은 알긴산(algin acid)성분의 함유와 칼슘, 요오드, 철 등의 무기염류가 많이 포함되어 있어, 혈관경화를 막아 주고, 치아가 건강해지며 머리털이 윤택해지는 효과가 있다.Seaweed contains a large amount of alginic acid and high calcium content to form skeleton and teeth. Iodine is a component of thyroid hormone, which has the effect of promoting cardiovascular activity, body temperature, sweat control and metabolism. In addition, it contains a lot of alginic acid component and inorganic salts such as calcium, iodine and iron, and it prevents vascular hardening, and healthy teeth and hair.
6. 숙성단계(S600)6. Aging step (S600)
밀봉 포장된 활어포 또는 진공 포장된 활어포를 0℃ ~ 3℃에서 12 ~ 24시간 동안 숙성시킨다. 상기의 숙성단계는 24시간보다 오랜 시간 동안 숙성시 활어포 내부의 수분이 빠지고 탱탱함이 감소하므로 상술한 시간 동안 숙성하는 것이 바람직하다.Sealed packed live fish or vacuum packed live fish are aged at 0 ° C to 3 ° C for 12 to 24 hours. In the above aging step, it is preferable that the aging is performed for the above-mentioned period of time because the water content in the live fish skin is reduced and the agitation is reduced when aged for longer than 24 hours.
상술한 다시마를 이용한 횟감용 활어 숙성방법에 의해 도 10에 도시된 바와 같이 숙성된 활어는 먹기 좋은 크기로 절단한 후 회로 만들 수 있다. 이와 같이 얻은 활어회는 As shown in Fig. 10, the live fish can be cut into a good size and then made into a circuit by the above-described live seaweed aging method using seaweed. The thus obtained live fish meal
이하, 실시 예를 통하여 본 발명에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니다.Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
(실시 예)(Example)
광어, 농어, 도미류 등과 같이 횟감으로 사용되는 활어를 물로 세척한 후 마른 천으로 닦아 물기를 제거한 다음 비늘, 내장, 머리, 껍질 등을 제거하고 몇몇 등분으로 절단하여 활어포를 제조하였다. 그리고 제조된 활어포를 얼음물에 일정시간 침지시킨 뒤 꺼내어 다시마로 감싸 포장하였다. 포장된 다시마 및 활어포를 0℃ ~ 3℃에서 12시간 숙성시켰다. 그리고 숙성된 활어포를 꺼내 마른 천을 이용하여 표면에 묻은 수분과 점액질을 닦은 후 칼로 얇게 저미어 회를 준비하였다.The live fishes used as raw fishes such as crabs, sea bass, and sea bream were washed with water and then wiped with a dry cloth to remove water. Scales, internal organs, head and skin were removed and cut into several equal parts to prepare live fish. Then, the prepared live fish was immersed in ice water for a certain period of time, taken out, wrapped in kelp, and packed. Packaged sea tangle and live fish were aged at 0 ℃ ~ 3 ℃ for 12 hours. Then, the aged live fish was taken out, and a dry cloth was used to wipe off the moisture and mucus from the surface. Then, a thin slice was prepared with a knife.
(비교예)(Comparative Example)
통상적인 방법으로 활어회를 만들었다. 즉, 활어 1마리를 물로 세척한 후 필요없는 부분을 제거하고, 포를 제조한 후, 칼로 얇게 저미어 회를 준비하였다.A live fish meal was made in a conventional manner. Namely, one live fish was washed with water, and unnecessary portions were removed, and a can was prepared. Then, a thin sliced fish meal was prepared with a knife.
(관능평가)(Sensory evaluation)
상기 실시 예 및 비교예의 활어회를 이용하여 관능성을 평가하였다. 패널로 20~50대의 남녀 총 20명을 선정하여 1회에 2가지의 시료를 제시하고 10회에 걸쳐 시료의 반복횟수는 3번으로 하여 외관, 맛, 향, 종합적 기호도를 9점 척도법(1 : 매우 나쁨, 3 : 나쁨, 5 : 보통, 7 : 좋음, 9 : 매우 좋음)에 의해 평가하도록 하였다. 결과는 SAS(Statistical Analysis System)를 이용하여 ANOVA test후 Duncan's multiple range test로 시료 간의 유의성은 5% 수준에서 최소 유의 차 검정(least significant difference test)으로 조사하였다. 관능평가 결과는 하기의 표 1에 나타내었다. The functionalities were evaluated using the live fish seawater of the above-mentioned Examples and Comparative Examples. A total of 20 men and women in the 20s and 50s were selected as the panel, and two samples were presented at a time. The number of repetitions of the samples was 10 times, and the appearance, taste, : Very bad, 3: poor, 5: moderate, 7: good, 9: very good). The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The sensory evaluation results are shown in Table 1 below.
상기 표 1의 결과를 살펴보면, 외관, 맛, 향, 종합적 기호도의 모든 면에서 실시 예가 비교 예에 비해 점수가 훨씬 더 높게 나타났다. 이는 본 발명의 숙성방법이 활어회의 식감, 풍미를 증대시키면서 비린내는 감소시켜 기호도를 향상시킨 결과인 것으로 보인다.The results of Table 1 show that the Examples are much higher in all aspects of appearance, taste, flavor, and overall acceptance than the Comparative Examples. This shows that the method of aging according to the present invention increases the texture and flavor of fresh fish and reduces the fishy smell, thereby improving the preference degree.
이상에서 설명한 본 발명에 따른 다시마를 이용한 횟감용 활어 숙성방법은 첨부된 도면을 참조로 설명하였으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시 예가 가능하다는 점을 이해할 것이다. 따라서, 본 발명의 진정한 기술적 보호의 범위는 첨부된 청구범위의 기술적 사상에 의해서만 정해져야 할 것이다.As described above, the method of aging the live fish using the sea tangle according to the present invention has been described with reference to the accompanying drawings. However, those skilled in the art will appreciate that various modifications and equivalents It will be appreciated that embodiments are possible. Accordingly, the true scope of protection of the present invention should be determined only by the technical idea of the appended claims.
S100 : 활어 세척단계
S200 : 다시마 세척단계
S300 : 활어포 제조단계
S400 : 침지단계
S500 : 포장단계
S600 : 숙성단계S100: Live fish washing step
S200: kelp washing step
S300: Live spore manufacturing step
S400: Immersion step
S500: Packaging step
S600: Aging stage
Claims (4)
다시마를 세척하는 다시마 세척단계와;
세척된 활어의 껍질 및 뼈를 제거하여 활어포를 제조하는 활어포 제조단계와;
상기 활어포를 얼음물에 일정시간 침지시키는 침지단계와;
세척된 다시마를 상기 활어포에 접촉되도록 감싸 포장하는 포장단계와;
포장된 활어포를 0℃ ~ 3℃에서 12 ~ 24시간 동안 숙성시키는 숙성단계;를 포함하는 것을 특징으로 하는 다시마를 이용한 횟감용 활어 숙성방법. A live fish washing step of washing live fish;
A kelp washing step of washing the kelp;
Removing the shell and the bone of the washed live fish to produce a live fish;
An immersion step of immersing the live fish in ice water for a predetermined time;
Wrapping the washed kelp so as to be in contact with the live fish;
And aging the packaged live fish for 12 to 24 hours at 0 ° C to 3 ° C.
상기 포장단계에서는 진공포장하는 것을 특징으로 하는 다시마를 이용한 횟감용 활어 숙성방법.The method according to claim 1,
Wherein the packing step is performed by vacuum packing.
상기 다시마 세척단계에서 세척된 다시마의 표면에 청주가 살포되는 것을 특징으로 하는 다시마를 이용한 횟감용 활어 숙성방법.The method according to claim 1,
And a sake is sprayed onto the surface of the kelp washed in the kelp washing step.
상기 포장단계에서는 다시마와 함께 고장초를 상기 활어포에 접촉되도록 감싸 포장하는 것을 특징으로 하는 다시마를 이용한 횟감용 활어 숙성방법.
The method according to claim 1,
Wherein the packing step includes wrapping the tongue and the tongue with the tongue in contact with the live fish, and packaging the tongue with the tongue.
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| KR1020160050229A KR20170121578A (en) | 2016-04-25 | 2016-04-25 | Live fish aging methods for sashimi using kelp |
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| KR1020160050229A KR20170121578A (en) | 2016-04-25 | 2016-04-25 | Live fish aging methods for sashimi using kelp |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102133991B1 (en) * | 2019-06-14 | 2020-07-14 | 이한진 | A process for the preparation of matured sashimi and the matured sashimi prepared therefrom |
| KR102355872B1 (en) * | 2021-07-26 | 2022-02-08 | 주식회사 제이알에프앤씨 | Raw fish treating method for ripening sashimi |
| KR102527283B1 (en) * | 2022-10-06 | 2023-04-28 | 장종현 | Method of ripening fish fillet for sashimi and ripened sashimi |
| KR20240080806A (en) | 2022-11-30 | 2024-06-07 | 주식회사 디오션 | Aging method of live fish fillet and the live fish fillet using the Aging method |
-
2016
- 2016-04-25 KR KR1020160050229A patent/KR20170121578A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102133991B1 (en) * | 2019-06-14 | 2020-07-14 | 이한진 | A process for the preparation of matured sashimi and the matured sashimi prepared therefrom |
| KR102355872B1 (en) * | 2021-07-26 | 2022-02-08 | 주식회사 제이알에프앤씨 | Raw fish treating method for ripening sashimi |
| KR102527283B1 (en) * | 2022-10-06 | 2023-04-28 | 장종현 | Method of ripening fish fillet for sashimi and ripened sashimi |
| KR20240080806A (en) | 2022-11-30 | 2024-06-07 | 주식회사 디오션 | Aging method of live fish fillet and the live fish fillet using the Aging method |
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