KR20180010835A - Manufacturing method for half-dried and half-cooked fishes and fishes manufactured therefrom - Google Patents

Abstract

The present invention relates to a method for producing semi-dried and half-cooked processed fish, and processed fish produced thereby. More specifically, provided are a method for producing processed fish, and processed fish produced thereby. According to the present invention, the processed fish which is semi-dried and half-cooked can be produced and distributed by adding sterilization water to the fish sterilized after dried. The processed fish ensures enhanced functionality by keeping meat juice contained in the fish intact even after a long period of preservation, and can be taken right after heating the same in microwave ovens or skillets for short duration, thereby easily cooked and taken.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing semi-dried and semi-processed fish and a processed fish produced therefrom,

The present invention relates to a process for producing semi-dried and semi-processed fish and a processed fish produced therefrom.

Until 40 to 50 years ago, it was not easy to get fish that was easily corrupted in the inland area because traffic was not developed. Therefore, in order to prevent the corruption of fish in the inland areas such as Andong, Gyeongsangbuk province, the technology of producing salted fish in the form of salted fish has been developed. However, due to the high concentration of salt used and the long- It is difficult to maintain the consumption of meat. However, recently, techniques for storing and transporting have been developed to facilitate the ingestion of fish, and the awareness of health has become very high due to changes in people's living standards and values, Seaweeds, fish, etc. are being selected and their consumption is gradually increasing.

In general, fish foods are susceptible to decay at high rates, so they are either salted or dried to prolong the shelf life. However, in the case of salting process, there is a problem that the preservation period is increased and the fishy smell can be reduced while the fish's original taste is disappeared. In the case of drying process, the storage period is increased, but there is a problem that the salty texture of fish flesh disappears , Semi-drying technology is being used as an eclectic measure to maintain fish's unique texture while increasing the storage period of fish.

Unlike completely dried fish, which has a moisture content of about 5% and a long shelf life, semi-dried fish has a moisture content of more than 20%, which is not hard and has the advantage of being able to take a high density protein. However, when the semi-dried fish is sterilized for long-term storage or distribution, the juice of the fish is gradually released after a certain time after the fish is completely fermented by the water contained in the fish, And the sensory quality is deteriorated when consumed.

Juice generally refers to the juice that is naturally leached out of the muscle by leaving the muscle, or when the muscle is squeezed under a strong pressure, the muscular cytoplasm, which is the cytoplasm of the muscle cell, is leached out. The pH of the muscle is originally in the range of 7.0 to 7.2, but the pH is usually lowered to 5.4 to 5.5 due to accumulation of lactic acid resulting from the action immediately after the animal's death. Since the pH of this region is close to the isoelectric point of most muscle structural proteins, the free water retained until then tends to be liberated, and the water thus released is the main body of juice, in which soluble proteins or extracts are dissolved. Therefore, the amount and composition of the juice are important as a measure of the quality of the frozen food, and thus the quality of frozen, stored and thawed technologies. Particularly, in the case of fish, when the juice is discharged, the fleshy fiberization proceeds and the fish flesh becomes hard and the sensory quality deteriorates upon ingestion. Therefore, a method of storing and distributing fish juices is required.

Korean Patent No. 10-0488105 discloses a cooking method and pouch for fully processed fish using smoked fish as a prior art related to the processing method of fish, and Korean Patent No. 10-1297896 discloses a method of removing fish flesh An instant fish grill manufacturing method has been disclosed. However, in the processing of fish, there has not yet been disclosed a process for producing semi-dried and semi-processed processed fish in which the juice of fish is not released.

Korean Patent No. 10-0488105 (Cooking method of fully processed fish using smoked fish and fish paste, registered on Apr. 28, 2005) Korean Patent No. 10-1297896 (Method for manufacturing instant fish roasted fish roe, registered on Aug. 12, 2013)

It is an object of the present invention to provide a process for preparing semi-dried and half-cooked fish which is easy to take fish on the spot by heating for a short time in a microwave oven or frying pan, And to provide a processed fish produced from the method.

The present invention relates to a process for the production of semi-

(1 step) removing the head, scales and intestines of the fish and washing with purified water;

(Step 2) The washed fish of the first step is lyophilized or dried by cold air drying to a water content of 1 to 20 wt%.

(Step 3) Vacuum packaging the dried fish of the two steps and sterilization; And

(Step 4) The semi-dried fish is prepared by adding sterilized water of 10 to 30% by weight to the sterilized fish of the above three steps. .

In the above step 1, the fish may be frozen, chilled or live fish. In the case of frozen fish, the fish may be thawed. The fish may be used in the form of mackerel, mackerel, saury, salmon, trout, Horse mackerel, horse mackerel, horse mackerel, horse mackerel, horse mackerel, croaker, herring, herring and pollock, but the kind of fish is not particularly limited thereto.

The fish washed in the first step may be used as is or may be further cut into the back of the washed fish.

Also, adding 100 to 1000 parts by weight of salt water of 2 to 15% by weight of salinity to 100 parts by weight of the washed fish of the first step and further salting for 1 to 5 hours may be used to prepare dried fish with salted fish can do. However, when 100 parts by weight of salt water is added to 100 parts by weight of fish, 100 to 1000 parts by weight of salt water having a salt content of 2 to 15% by weight is added to 100 parts by weight of the washed fish, and the fish is salted for 1 to 5 hours. In contrast, when ingested of the finally prepared processed fish, the fish tastes bad, resulting in a deterioration in sensory quality and poor preservability, which is not desirable for long-term storage and distribution. When the salt water is more than 1000 parts by weight, Which is undesirably deteriorated due to excessive bending. Even if salt water is added to 100 parts by weight of washed fish at 100 to 1000 parts by weight, when the salting time is less than 1 hour or more than 5 hours, Or the salty taste is excessively undesirable.

In addition, 1 to 4% by weight of mustard may be further added to the saline solution used in the salting step so that the fish washed in one step can be salted. However, when the amount of mustard contained further than 1 to 4% by weight is less than 1% by weight, the flavor and taste of the mustard are not sufficiently absorbed into the fish, which is undesirable. When the content exceeds 4% by weight , The spicy flavor and taste of the mustard are strongly infused into the fish, and the sensory quality deteriorates when the processed fish is finally ingested.

In the above two steps, the freeze-drying is carried out for 10 to 30 hours at a temperature of -20 ° C to 30 ° C and for a time of 36 to 62 hours at a wind speed of 1 to 3 m / sec at 40 to 60 ° C, More preferably 1 to 20% by weight, and more preferably 5 to 15% by weight. However, when the moisture content of the dried fish is more than 20% by weight, when the fish is completely cooked in the sterilization step due to excessive moisture contained in the fish, the fish juice escapes after a certain time, Therefore, when the finally prepared processed fish is ingested, the sensory quality such as fishy flesh becomes poor, which is undesirable.

In the third step, the fish dried in the two steps may be vacuum packed and sterilized at 110-130 ° C. for 0.5-1.5 atm for 1-15 minutes. In this case, the vacuum pack may be prepared by using a closed zipper And a pouch is used in which the inner space is divided into two spaces, that is, a dry fish receiving space and a water receiving space.

In the fourth step, sterilized fish is added with sterilized water in an amount of 10 to 30% by weight by opening a sealed zipper for partitioning a space for containing the sterilized fish and the sterilized water in the three steps. However, when the sterilized water added to the sterilized fish after the drying is less than 10% by weight, moisture added to the entire surface of the dried and sterilized fish through the above three steps is not uniformly replenished with the added distilled water alone, Is not sufficiently achieved. Therefore, when cooked using the finally prepared processed fish, the texture of the fish meat becomes blanched and the sensory quality is lowered, which is not preferable. On the other hand, when the sterilized water added to the sterilized fish after the drying exceeds 30 wt%, the effect of the dried and sterilized fish to absorb moisture is insignificant, and the sterilized water remaining in the circulated water Especially when stored for a long period of time, the fish juice escapes to the remaining sterilized water, and when the processed fish is finally consumed, the texture of the fish meat becomes brittle and the sensory quality is lowered, which is not preferable.

In addition, a food-acceptable food-aid additive may be further added to the sterilized water of the four steps, and the food-aid additive may be added to the sterilized water of the four steps. The food-aid additive may be a seasoning (sweetener, (Sunflower seed oil, corn oil, soybean oil, canola oil, grape seed oil, butter, etc.), coloring agents (such as vegetable oils and fats and oils), spices (mustard, pepper, (Such as sodium dodecylsulfate, anhydrous sulfuric acid, sorbic acid, potassium sorbate, sodium dehydroacetate and the like), antioxidants (sodium dodecylsulfate, sodium hypobromite, sodium L-ascorbate, But is not limited thereto.

It is most preferable to add sterilized water to the fish sterilized after drying as described above to prepare semi-dried and semi-cooked fish. However, before the fish is dried, the fish is half-cooked and then dried and sterilized , Sterilized water may be added to produce semi-dried and semi-cooked processed fish.

In yet another aspect, the present invention relates to semi-dried and semi-processed fish prepared from the process.

The present invention relates to a process for producing semi-dried and semi-processed fish and a processed fish produced therefrom, which comprises adding sterilized water to the sterilized fish after drying and then circulating the processed fish to produce semi- And the processed fish which can be cooked and ingested easily can be taken immediately after being heated in a microwave oven or a frying pan for a short time by heating the fish in a microwave oven or a frying pan so as not to release the juice contained in the fish even after storage for a long period of time. Method and processed fish produced therefrom.

1 is a photograph showing a pouch used in the vacuum packaging step of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

<Example 1> Preparation of semi-

The head, scales and internal organs of fish (mackerel, mackerel, saury, etc.) were removed and washed with cold water. 5 kg of brine was added to 1 kg of the treated fish and salted for 3 hours. The salted fish is subjected to freeze-drying at 20 ° C to 30 ° C for 10 to 30 hours or by cold air drying at 40 to 60 ° C for 1 to 3 m / sec at a wind speed of 36 to 62 hours, Were prepared so as to be shown in Table 1 below. Then, the dried fish and distilled water were placed in each space of a specially-manufactured pouch of FIG. 1, vacuum-packed, and then sterilized at 120 DEG C and 1 atmosphere for 10 minutes. After the sterilization was finished, the zipper of the pouch was opened, and the sterilized fish and the distilled water were mixed with each other after drying to obtain Examples 1-1 to 1-9, which were semi-dried and semi-sour processed fish.

Condition Moisture content after drying
(weight%) The amount of sterilized water to be mixed with the dried fish after sterilization
(weight%) Example 1-1 10 10 Examples 1-2 10 20 Example 1-3 10 30 Examples 1-4 5 10 Examples 1-5 5 30 Examples 1-6 15 10 Examples 1-7 15 30 Examples 1-8 20 10 Examples 1-9 20 30

<Example 2: Preparation of semi-dry and semi-processed fish>

Example 2 was prepared in the same manner as in Example 1-2 except that 5 kg of salted water containing 2% by weight of mustard was added for salting and salting for 3 hours.

&Lt; Comparative Example 1 > Preparation of processed fish to be compared &

The head, scales and internal organs of fish (mackerel, mackerel, saury, etc.) were removed and washed with cold water. 5 kg of brine was added to 1 kg of the treated fish and salted for 3 hours. The salted fish is subjected to freeze-drying at 20 ° C to 30 ° C for 10 to 30 hours or by cold air drying at 40 to 60 ° C for 1 to 3 m / sec at a wind speed of 36 to 62 hours, Was prepared as shown in Table 2 below. Thereafter, distilled water was added to the dried fish according to the following Table 2, vacuum packed, and sterilized at 120 ° C and 1 atm for 10 minutes to obtain Comparative Examples 1-1 to 1-14 .

Condition Moisture content after drying
(weight%) The amount of sterilized water to be mixed with the dried fish after sterilization
(weight%) Comparative Example 1-1 5 - Comparative Example 1-2 10 - Comparative Example 1-3 15 - Comparative Example 1-4 20 - Comparative Example 1-5 30 - Comparative Example 1-6 50 - Comparative Example 1-7 5 5 Comparative Example 1-8 5 50 Comparative Example 1-9 10 5 Comparative Example 1-10 10 50 Comparative Example 1-11 15 5 Comparative Example 1-12 15 50 Comparative Example 1-13 20 5 Comparative Example 1-14 20 50

&Lt; Comparative Example 2: Production of comparatively processed fish &

The dried fish and distilled water were mixed in reference to the following Table 3 and then sterilized at 120 ° C and 1 atm for 10 minutes in the vacuum packaging step before sterilization, 2-9 processed fish were prepared.

Condition Moisture content after drying
(weight%) The amount of distilled water mixed into the fish dried before sterilization
(weight%) Comparative Example 2-1 5 5 Comparative Example 2-2 5 20 Comparative Example 2-3 5 50 Comparative Example 2-4 15 5 Comparative Example 2-5 15 20 Comparative Example 2-6 15 50 Comparative Example 2-7 20 5 Comparative Example 2-8 20 20 Comparative Example 2-9 20 50

<Experimental Example 1: Sensory test on semi-dried and half-cooked processed fish>

For the sensory evaluation of the processed fish of Examples 1-1 to 1-9, Example 2, Comparative Examples 1-1 to 1-14, and Comparative Examples 2-1 to 2-9, three months Each fish kept at room temperature was heated in a microwave oven at 720 W for 2 minutes and 30 trained panelists were asked to identify the taste of each fish. The degree of bacilli of fish meat according to the juice content was evaluated by texture, The flavor and overall preference of the fish are shown by the 5-point scale method. For each processed fish, it was rated as excellent (5 points), good (4 points), average (3 points), disliked (2 points) and very disliked (1 point) Only up to one digit is shown in Table 4 below.

At this time, in the evaluation items, the degree of bacillus of the fish according to the content of the juice is evaluated in the case of the texture, and the juice which is properly bred when the fish is chewed stimulates the taste and promotes the appetite. Especially, If the juice content in the fish is low, it will give a feeling of bumpiness when chewed. The higher the content of juice, the lower the level of fish meat, the higher the score with a smoother texture (5 points). The lower the content of juice, the higher the level of fish meat. Point). Among the evaluation items, the taste of the fish was evaluated as a low value (1 point) as the fish tasted more fish.

Condition satisfaction Comprehensive preference map Texture flavor Example 1-1 4.6 4.7 4.6 Examples 1-2 4.7 4.6 4.6 Example 1-3 4.4 4.6 4.4 Examples 1-4 4.3 4.7 4.5 Examples 1-5 4.3 4.7 4.5 Examples 1-6 4.7 4.5 4.6 Examples 1-7 4.7 4.6 4.6 Examples 1-8 4.6 4.6 4.6 Examples 1-9 4.6 4.7 4.6 Example 2 4.7 4.7 4.8 Comparative Example 1-1 2.0 3.5 2.8 Comparative Example 1-2 2.1 3.7 2.9 Comparative Example 1-3 2.1 3.6 2.9 Comparative Example 1-4 2.2 3.7 3.1 Comparative Example 1-5 2.5 3.8 3.2 Comparative Example 1-6 2.5 3.6 3.0 Comparative Example 1-7 2.2 3.9 3.2 Comparative Example 1-8 2.6 2.1 2.4 Comparative Example 1-9 2.3 3.9 3.2 Comparative Example 1-10 2.5 2.1 2.2 Comparative Example 1-11 2.4 4.0 3.2 Comparative Example 1-12 2.5 2.0 2.1 Comparative Example 1-13 2.6 3.9 3.3 Comparative Example 1-14 2.6 2.1 2.3 Comparative Example 2-1 2.2 3.8 3.1 Comparative Example 2-2 2.3 3.7 3.0 Comparative Example 2-3 2.1 3.1 2.6 Comparative Example 2-4 2.4 3.9 3.1 Comparative Example 2-5 2.4 3.8 3.2 Comparative Example 2-6 2.1 2.4 2.3 Comparative Example 2-7 2.2 4.0 3.2 Comparative Example 2-8 2.2 3.8 3.1 Comparative Example 2-9 2.0 2.4 2.2 5 points: Very good, 4 points: Good, 3 points: Normal, 2 points: Likes, 1 point: Very liked

As shown in Table 4, the processed fishes of the examples prepared by the method of the present invention, as compared with Comparative Examples 1-1 to 1-14 and Comparative Examples 2-1 to 2-9 prepared under conditions different from those of the present invention, The content of juice was high, so that the amount of bacillus of fish was low, and it showed smooth texture. It was confirmed that the sensory quality was excellent because of the high taste and general taste of processed fish.

However, unlike the conditions of the present invention, in the case of Comparative Examples 1-1 to 1-4 which are dried fish without moisture added after sterilization, the dried fish is not supplemented with water, And the fish was hardly dry when the fish was consumed. As a result, overall preference was low. In addition, in the case of Comparative Examples 1-5 and 1-6 in which there is no water added after sterilization but semi-dry fish, the moisture contained in the semi-dry fish completely cooks the fish during the sterilization process, Of the juice was extracted and the fleshy fiberization proceeded. When the processed fish was consumed, the remaining juice content was low, and the fish meat showed a bland texture, and the fresh taste of the fish was low and the overall preference was low.

In addition, in the case of Comparative Examples 1-7 to 1-14 in which the moisture content after drying is 1 to 20% by weight as in the present invention and the content of water added after sterilization is 10 to 30% by weight, When the water content is as low as 10% by weight, water is not uniformly replenished on the entire surface of the dried fish, so that the finally prepared fish is still present as dry fish rather than semi-dry fish. And showed a firm texture. However, when the water content added after sterilization is higher than 30% by weight, the juice is not absorbed by the fish due to long-term storage, and juice is removed from the juice. The sensory quality was low because of the taste.

In addition, as in the present invention, even if the moisture content after drying is 1 to 20% by weight, it is not added to the water after sterilization, In case of 9, the added water will cause the fish to become mature rather than half-cooked during the sterilization process, and when the juice is released during long-term storage, the juice remaining in the fish is low, .

Accordingly, it is possible to produce semi-dry and semi-processed fishes with a water content of 1 to 20% by weight and a moisture content of 10 to 30% by weight added after sterilization as in the present invention, And it does not release the juice contained in the fish even after storage for a long period of time, so that the sensory quality is improved and the processed fish can be easily processed through the boiling process to provide processed fish which is easy to ingest.

Claims (12)

(1 step) removing the head, scales and intestines of the fish and washing with purified water;
(Step 2) The washed fish of the first step is lyophilized or dried by cold air drying to a water content of 1 to 20 wt%.
(Step 3) Vacuum packaging the dried fish of the two steps and sterilization; And
(Step 4) The semi-dried fish is prepared by adding sterilized water of 10 to 30% by weight to the sterilized fish of the above three steps.
Wherein the method comprises the steps of: The method according to claim 1,
Characterized in that the fish of the first step is selected from the group consisting of mackerel, mackerel, saury, salmon, trout, defense, sea bream, cod, early, hatch, flounder, horse mackerel, Process for the production of semi - cooked processed fish. The method according to claim 1,
Further comprising adding 100 to 1000 parts by weight of brine to 100 parts by weight of the washed fish in the above step and then salting for 1 to 5 hours. The method of claim 3,
Wherein the salt water has a salinity of 2 to 15% by weight. The method of claim 3,
Characterized in that it further comprises 1 to 4% by weight of mustard in the saline. The method according to claim 1,
Wherein the freeze-drying of the two steps is performed at a temperature of between -20 ° C and 30 ° C for 10 to 30 hours. The method according to claim 1,
Wherein the cold air drying in the two steps is carried out at 40 to 60 DEG C for 1 to 3 m / sec at an air speed of 36 to 62 hours. The method according to claim 1,
Wherein the sterilization of the three steps is performed at a temperature of 110 to 130 DEG C for 0.5 to 1.5 atm for 1 to 15 minutes. The method according to claim 1,
Wherein the vacuum packaging of the above three processes uses a pouch in which an inner space is divided into a dry fish receiving space and a water receiving space by using a closed zipper. 10. The method of claim 1 or 9,
Wherein the step of adding the sterilized water to the sterilized fish of the four steps comprises opening the sealed zipper separating the space for receiving the dried fish and the water of the pouch used in the vacuum packaging of the three steps, Process for the production of semi - cooked processed fish. The method according to claim 1,
Characterized in that the sterilized water of the four steps further comprises at least one food-aid additive selected from the group consisting of seasonings, spices, oils, coloring agents, antioxidants and preservatives. . A semi-dried and half-cooked processed fish produced by the method of any one of claims 1 to 3, 6 to 9 and 11.

Images