KR20180006295A - A process for preparing cooked and semi-dried fishes - Google Patents

Abstract

The present invention relates to a method for processing hard-boiled and semi-dried fishes. More specifically, a method for processing hard-boiled and semi-dried fishes comprises the following steps: removing and washing non-edible parts of fishes; preserving the fishes in saline water; and thermally drying the salting fishes at reduced pressure and high temperature. The fishes manufactured by according to the present invention can be eaten without an extra cooking process by an end consumer and has excellent storage stability.

Description

[0001] The present invention relates to a process for preparing cooked and semi-dried fishes,

The present invention relates to a method of processing a semi-dry semi-dry fish, and more particularly, to a method of processing a semi-dry semi-dry fish, comprising the steps of removing and washing the unflavored portion of the fish, salting the fish with saline, And a method of processing a ripe semi-dried fish which can be taken immediately without a separate cooking process and is excellent in storage stability.

Fish, which has been widely used as a foodstuff for a long period of time, has a high moisture content and is easily decayed. Therefore, the fish is salted or dried in order to secure the storage stability and to remove the characteristic fishy fish. In general, however, the salting process may deteriorate the taste inherent to the fish due to the excessive use of saline, and the drying process has a problem that the soft texture unique to the fish disappears as the fish solidifies. Thus, conventionally, semi-dry fish processing methods have been introduced to maintain or improve the taste, nutrition and texture of fish while extending the storage period.

For example, in Patent No. 10-1299844 (Aug. 19, 2013), a washing step is carried out in which the fish in a defrosting state is washed and removed to remove the viscera; A salting step for uniformly mixing the sun-dried fish with the fish from which the visceral organs have been removed; Adding green tea extract to the fish from which the visceral organs have been removed, and aging the green tea at a temperature of 15 to 25 ° C for 35 to 45 minutes; And a cold air drying step of drying the fish having passed through the salting step and the green tea aging step with cold air; A semi-dry fish manufacturing method is disclosed.

In Patent No. 10-1389800 (Apr. 22, 2014), 1 to 2 parts by weight of mulberry leaves and 1 to 10 parts by weight of red ginseng are immersed in 30 to 500 parts by weight of rice soak, followed by heating for 2 to 10 hours to remove mulberry leaves Preparing an extract of red ginseng; Adding 4 to 7% of salt to the mulberry leaf and red ginseng extract to prepare a pickling liquid; Salting the fish prepared beforehand in the pickling solution for 10 minutes to 3 hours; And drying the salted fish at a temperature of 5 to 25 DEG C for 4 to 10 hours; A method for producing pickled semi-dried fish is disclosed.

In addition, Japanese Patent No. 10-1425657 (Jul. 25, 2014) discloses a washing step of washing fish whose head and intestines have been removed; An infiltration step of infiltrating the penetration liquid containing the perennial plant extract into the inside of the fish; A semi-drying step of drying the fish permeated with the permeate at a temperature of 25 to 35 ° C for 1 to 3 days by cold air drying to a moisture content of 20 to 40% by weight; A method for producing a semi-dried fish is disclosed.

Patent No. 10-1299844 (August 19, 2013) Patent No. 10-1389800 (April 22, 2014) Patent No. 10-1425657 (Jul. 25, 2014)

As has been pointed out, in conventional semi-dry fish processing methods, all the fishes are dried in a non-heated state at a low temperature below room temperature so as not to fish. Therefore, in order to eat such conventional semi-dried fish, the consumer must go through a cooking process to bake or boil it again, so that beginners who do not have cooking experience can not easily cook, and the food smells indoors during the cooking process, I could have made a mistake burning.

Accordingly, the present invention provides a method of processing a ripe semi-dried fish which can be easily taken even by novice users who do not have any cooking experience, since the final consumer can eat the raw food only by a simple operation of heating the food without a separate cooking process.

A method of processing a semi-dry semi-dry fish according to the present invention comprises the steps of: removing a non-edible part including a viscera and washing the edible part in a state in which the fish is not harvested or reared; A salting step in which the fish having undergone the preparation step is immersed in saline having a salinity of 4 to 7% for 2 to 6 hours; A heat drying step of putting the fish having undergone the salting step into a vacuum drier and drying at a temperature of 70 to 100 ° C under a reduced pressure of -65 to -76 cmHg for 12 to 36 hours; And a control unit.

Further comprising a freezing step of rapidly freezing the fish that has undergone the salting step after the salting step to below -30 ° C, and in the heat drying step, the fish having undergone the freezing step is directly heated and dried.

The processing method of the semi-dry semi-dry fish according to the present invention is a method in which fishes that have been prepared in advance are vacuum-dried under high temperature and reduced pressure conditions by using a vacuum drier, so that the processing time can be remarkably shortened There is an effect of easy quality control.

In addition, the ripened semi-dried fish produced according to the processing method of the present invention can be stored for a long time without vacuum packaging, and even if a beginner has little cooking experience, There is an effect that the user can directly eat the food.

Therefore, it is expected that the demand for semi-dry semi-dried fish products manufactured according to the present invention will be greatly increased as the number of one-person households is increased and the use of simple lunch boxes is spreading.

Hereinafter, the present invention will be described in detail. It should be noted, however, that even if it is absolutely necessary for practicing the present invention, detailed description of the matters which are well known to those skilled in the art and which can be easily carried out by the ordinary artisan will be omitted.

The processing method of the ripe semi-dried fish according to the present invention may include a preparation step, a salting step and a thermal drying step, and optionally a freezing step may be performed between the salting step and the thermal drying step.

First, in the preparing step, the fish are sorted by type and size, and the selected fish is firstly washed in an aeration tank. Then, the scales and gills of the fish are removed, and non-edible parts such as fins and internal organs are removed, and then the edible part is secondly washed with running water. At this time, the fish may be subjected to disinfection processing in which the embryo is removed in a state in which the embryo is removed as needed, or the embryo may be removed through the gills without harvesting.

Next, in the salting step, the fish washed in the preparing step is immersed in saline having a salinity of 4 to 7% for 2 to 6 hours. In this way, the amount of salt that penetrates fish meat is limited to about 1%.

At this time, it is preferable that the saline solution is aged for 3 years and various additives such as green tea extract, mulberry leaf extract, oriental oriental extract and the like which have been conventionally used in the production of salted salty can be added.

If the salinity of the saline water is less than 4% or the salting time is less than 2 hours, the salting effect is too small. On the contrary, if the salt water salinity exceeds 7% or the salting time exceeds 6 hours, The content of salt becomes too high.

After the salting step, a freezing step may optionally be carried out. In the freezing step, the salted fish in the salting step is rapidly frozen at -30 ° C or below. In this way, the fish meat can be frozen rapidly and can maintain a resilient texture even after semi-drying.

When the frozen step is carried out, the next heat drying process can be carried out according to the demand of the market in a state where a large amount of salted fish is kept frozen and stored, so that the supply and demand of semi-dry fish can be easily controlled. If the above-mentioned freezing step is not carried out, there is an advantage that it can be dried quickly at a relatively low heating temperature in the next thermal drying step.

Finally, in the heat drying step, the fish salted in the salting step or the fish frozen in the freezing step are directly introduced into a vacuum dryer, and they are heated at a temperature of 70 to 100 ° C under reduced pressure of 65 to -76 cmHg, Dry for a period of time. In this way, the water content of the fish is semi-dried to about 40 to 46% by weight, and at the same time, the fish is processed into a ready-to-eat ripened state.

If the pressure inside the vacuum dryer is below -65 cmHg, there is a problem that the drying time is delayed or the fish is not dried evenly. On the contrary, when the pressure is higher than -76 cmHg, There is a possibility of being damaged. If the temperature inside the vacuum dryer is less than 70 캜, there is a fear that the fish will not be sufficiently cooked. On the other hand, if the temperature exceeds 100 캜, fish may burn, which is not preferable.

According to a preferred embodiment of the present invention, when the viscera is removed in a state where the fish is wrapped in the preparing step, the heat drying step is performed for 15 hours at a pressure of -65 cmHg and a temperature of 70 ° C, It is preferable to dry at a pressure of -65 cmHg and a temperature of 75 캜 for 23 hours.

Semi-semi-dry fish that have undergone the heat drying step are packaged in a food container prepared according to HACCP-based hygienic procedures with hazardous ingredients blocked. Therefore, end consumers can take out semi-dry semi-dried fish immediately after dismantling the packaging, or if they are refrigerated, they can use it in a microwave oven or heat it in hot water immediately.

Examples of fish which can be used in the present invention include early, subsistence, mackerel, cilia, sea bream, pollack, saury, rockfish, pole, , Roasted scallops and processed saury can be quickly and conveniently mass-produced.

Hereinafter, preferred embodiments of the present invention will be described as follows.

Freshly prepared early stages of 25 Cm in length and 152 g in weight were firstly washed in an aeration tank, and then scales, fins and internal organs were removed in a non-reared condition and then washed again with running water. The initial weight after this pretreatment decreased to 137g. The salted water containing 10% by weight of the green tea extract and having a salinity of 5% was prepared. The previously washed early stage was immersed in the saline solution for 3 hours, and the saline solution was recovered and left for about 30 minutes to remove water. And frozen rapidly.

The frozen crude was put into a vacuum dryer as it was in a frozen state, and dried at a temperature of 75 캜 for 16 hours under a reduced pressure of -65 cmHg to prepare a semi-dry semi-dry.

The length of the ripened semi-dried early stage was not changed to 25 Cm, but the weight decreased to 62 g and the moisture content was 45.26%.

The fresh early stage starch was selected in the same manner as in Example 1 except that the starch stage was immediately put into a vacuum dryer without undergoing a rapid freezing step and then heated at a temperature of 75 ° C under a reduced pressure of -65 cmHg Lt; / RTI > for 14 hours to prepare a semi-dry semi-dry starch. The weight of the ripened semi-dried early stage decreased to 61 g and the moisture content was 44.53%.

A fresh fish having a weight of 153 g was selected in the same manner as in Example 1 except that the fish was harvested and the organs were removed. The weight of the preliminary treatment was reduced to 138 g. A brine having a salinity of 5% was prepared, and the previously washed brine was immersed in the brine for 2 hours. After the brine was drained, the brine was allowed to stand for about 30 minutes to remove water and rapidly frozen at minus 30 ° C or below.

The frozen early stage was put into a vacuum dryer as it was in a frozen state, and dried at 80 DEG C for 10 hours under a reduced pressure of -70 cmHg to prepare a semi-dry semi-dry stage. The weight of the ripe semi-dry starch was 62 g and the moisture content was 44.93%.

Weighing 310 g was selected for the first wash in the aeration tank, and the scales, fins and internal organs were removed in the unboiled state and then washed again with running water. The weight of the pretreatment was reduced to 242g. A saline having a salinity of 6% was prepared, and the previously washed saline was immersed in the saline solution for 3 hours and 30 minutes, followed by allowing to stand for about 30 minutes to remove water, followed by rapid freezing at below -30 ° C.

The frozen juice was put into a vacuum dryer as it was frozen, dried at 95 ° C. for 7 hours under reduced pressure of -75 cmHg, and further dried at a pressure of 65 cmHg and at a temperature of 75 ° C. for 21 hours, . The weight of the ripened semi-dried beans was 108 g and the moisture content was 44.63%.

The weight of 300g was selected, washed first in the aeration tank, and the scales, fins and internal organs were removed in the state of doubt and then washed again with running water. The weight of the pretreatment was reduced to 235g. A saline having a salinity of 5% was prepared, and the previously washed saline was immersed in the saline solution for 2 hours and 30 minutes. The saline was removed and left to stand for about 30 minutes to remove water and rapidly freeze at below -30 ° C .

The frozen juice was put into a vacuum dryer as it was frozen, dried at 95 ° C. for 7 hours under a reduced pressure of -75 cmHg, and further dried at a pressure of 65 cmHg and a temperature of 75 ° C. for 15 hours, . The weight of the ripened semi-dried bran was 101 g and the moisture content was 42.98%.

Cods with a weight of 360 g were selected, washed first in an aeration tank, and secondly washed with fresh water after removing scales, fins, and internal organs without being harvested. The weight of the pretreated cod was reduced to 311 g. Salted water having a salinity of 6% was prepared, and the previously washed saliva was immersed in the saline for 3 hours. The salted salted salted cod was left for about 30 minutes to remove water, and then rapidly frozen at minus 30 ° C or below.

The frozen cod was put into a vacuum dryer as it was frozen, and the temperature was raised to 70 ° C for 15 hours and then to 80 ° C under reduced pressure of -65 cmHg, followed by drying for 7 hours to prepare ripe semi-dried cod. The weight of the ripe semi-dried cod was 126 g and the moisture content was 40.51%.

[Effective preservation period test]

The degree of corruption according to aging was measured at the time of storage at 4 ° C in the unpacked state of each of the ripe semi-drying oven prepared according to Example 1 and the ripe oven dried oven prepared according to Example 4, The results are listed in Table 1 below in comparison with the control samples.

At this time, the preparation stage and the salting stage were carried out in the same manner as in Example 1 and Example 4, except that the refrigeration stage and the thermal drying stage were not performed, respectively .

sample Corruption degree measurement value Five days past 10 days past 20 days past 30 days past Example 1 Volatile base nitrogen 16mg / 100g 17mg / 100g 19mg / 100g 21mg / 100g General bacterial count 10¹ / g 10¹ / g 10³ / g 10 / g Early organisms Volatile base nitrogen 46mg / 100g Corruption proceeding - - General bacterial count 10 / g Corruption proceeding - - Example 4 Volatile base nitrogen 17mg / 100g 17mg / 100g 20mg / 100g 22mg / 100g General bacterial count 10¹ / g 10¹ / g 10³ / g 10 / g Biological subsistence Volatile base nitrogen 47mg / 100g Corruption proceeding - - General bacterial count 10 / g Corruption proceeding - -

In Table 1, Volatile Basic Nitrogen (VBN) was measured by Conway microdiffusion method as a criterion of freshness of fishery products and the number of general bacteria was measured by Petrifilm method (3M method). For reference, processed fish and shellfish foods must maintain less than 25 mg / 100 g of volatile basic nitrogen and less than 10 g / g of common bacteria within the effective lifetime.

As shown in Table 1, in the case of biological control or bioassay as a control sample, corruption progressed to such an extent that it was visually confirmed after 10 days, and the measurement was stopped thereafter. On the other hand, the ripened semi-dried fish produced according to the present invention was found to be stored in a state in which the fish was stored in a refrigerated state at 4 ° C for 30 days or longer even in the unpacked state.

Claims (4)

A preparation step of removing the non-edible portion including the viscera and washing the edible portion in a state where the fish is not harvested or not harvested;
A salting step in which the fish having undergone the preparation step is immersed in saline having a salinity of 4 to 7% for 2 to 6 hours;
A heat drying step of putting the fish having undergone the salting step into a vacuum drier and drying at a temperature of 70 to 100 ° C under a reduced pressure of -65 to -76 cmHg for 12 to 36 hours; Characterized in that the method comprises the steps of:
The method according to claim 1, further comprising a freezing step of rapidly freezing the fish to below -30 ° C after the salting step, wherein the fish having undergone the freezing step is heated and dried in the heat- Processing method of ripe semi - dried fish.
The method according to claim 1 or 2, wherein the preparation is a step of removing the viscera in a state in which the fish is covered, and in the thermal drying step, heating is carried out at a pressure of 65 cmHg and a temperature of 70 캜 for 15 hours A method of processing a semi-dry semi-dry fish.
The method according to any one of claims 1 to 3, wherein the preparation step comprises removing the viscera in a state where the fish is not harvested and heating and drying at a pressure of -65 cmHg and a temperature of 75 캜 for 23 hours in the heat drying step A method of processing a semi-dry semi-dry fish.