KR20180092045A - Method for manufacturing home meal replacement braised fish by Sous-Vide cuisine - Google Patents

Abstract

According to an embodiment of the present invention, a method for producing braised fish by a sous vide method comprises the following steps: preparing an immersion sauce; cooling the immersion sauce, and then immersing fish in the cooled immersion sauce; removing the immersion sauce out of the fish; packing the fish in a vacuum pack, and immersing the same in water at 50-70°C for 35-55 minutes; and cooling the fish-containing vacuum pack. According to the present invention, it is possible to provide proper texture to consumers.

Description

[0001] The present invention relates to a method for manufacturing a fish sauce,

The present invention relates to a method for preparing a simmered fish stew by a water bead recipe.

The recent increase in the number of single-person households due to the economic downturn has also brought about changes in diet. In the past, the eating habits of workers and single-person households, which had been solved by fast-food, were in line with the well-being epidemic, resulting in a sharp decline in demand.

Instead, the demand for Home Meal Replacement (HMR), which is referred to as simple home or simple home, has gradually increased.

The National Statistical Office estimates that one person will reach 34.3% of the population by 2035, and consumption of home meals (HMR) is rapidly increasing with the increase of one person, and this trend is expected to continue, The home market is expected to evolve day by day.

As the market has grown rapidly in the form of simple recipes that use various recipes, a quick meal using various ingredients has come to the stage, and more and more steps are being taken to develop more nutritious ingredients and fresh foods.

In the case of meat products, it can be seen as a simple example in the home. However, it is becoming increasingly recognized that meat products are insufficient as food ingredients considering the increase in fat levels and health in the human body. Therefore, The need is increasing.

As a result of the fishery product market survey, it is necessary to develop a variety of HMR products as a product that is easy to cook after removing the non-edible part of the raw material and is a non-heated, primary product group or a product using a conventional simple cooking recipe.

However, it has been recognized by researchers until now that the fisheries products are not as dense as the meat itself, and have relatively weak characteristics in the heat, so that they are limited in the simplicity of production requiring long-term storage .

In addition, according to the National Institute of Environmental Research, the concentration of ultrafine dust in which smoke is generated when fish is grilled is 70 times higher than usual, and indirect replacement methods such as microwave cooking are required to replace direct cooking.

Therefore, in order to provide a home-made food using marine products, it is necessary to maintain the freshness of the raw materials and to remove the harmfulness of the human body during the manufacturing process. However, the structure is not crushed or densified even though it is stored for a long time, And the necessity of research for the processing method is gradually increasing.

Korean Patent Laid-Open No. 10-2015-0050881 (published on May 11, 2015) Korean Patent Publication No. 10-2015-0098404 (published on Aug. 28, 2018)

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for manufacturing simmered fish that can maintain freshness even when stored for a long period of time.

It is still another object of the present invention to provide a method for manufacturing a simmered fish simmered in such a manner that harmful smoke is not discharged to the human body.

A method for manufacturing simmered fish according to an embodiment of the present invention includes the steps of preparing an immersion source, cooling the immersion source, immersing the fish in a cooled immersion source, Immersing the fish in a vacuum pack, immersing the fish in water at a temperature of 50 to 70 DEG C for 35 to 55 minutes, and cooling the vacuum pack containing the fish.

The step of preparing the immersion source comprises the steps of preparing a liquid phase by pulverizing water, barley and pepper, adding vinegar, sugar, millet, and soy sauce to the liquid phase, Lt; 0 > C.

Herein, the step of feeding the vinegar, sugar, starch syrup, and soy sauce into the liquid phase includes the step of injecting the powdery sancho plant into the liquid phase.

The step of immersing the fish in a cooled immersion source comprises immersing the fish in a cooled immersion source for 25 to 45 minutes.

The step of immersing the fish in a vacuum pack at a temperature of 50 ° C to 70 ° C for 35 minutes to 55 minutes includes packing the fish in a vacuum pack and immersing the fish in water at 55 ° C for 40 minutes.

According to the method for manufacturing simmered fish according to the embodiment of the present invention, even if stored for a long period of time, the structure is not easily broken or collapsed, so that a good texture can be provided to consumers.

According to the method for manufacturing simmered fish according to the embodiment of the present invention, a manufacturing method which is harmless to the human body can be provided.

According to the method of manufacturing fish simmered in accordance with the embodiment of the present invention, it is possible to provide a human health-oriented home simple formula without adding a chemical preservative.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a method of manufacturing a simulated fish according to an embodiment of the present invention; FIG.
Figure 2 is a flow chart of the steps of fabricating an immersion source.
3 is a photograph of a mackerel prepared by a method of manufacturing fish stews according to an embodiment of the present invention.

Hereinafter, embodiments will be described with reference to the accompanying drawings. However, the embodiments described may be modified in various forms, and the scope of the present invention is not limited by the embodiments described below. In addition, various embodiments are provided to more fully describe the present invention to those skilled in the art. The shape and size of elements in the drawings may be exaggerated for clarity.

Hereinafter, a method of manufacturing a simmered fish according to an embodiment of the present invention will be described in detail with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a method of manufacturing a simulated fish according to an embodiment of the present invention; FIG.

As shown in FIG. 1, the method for manufacturing simmered fish according to an embodiment of the present invention includes the steps of preparing an immersion source (S100), cooling the immersion source, (S200), removing the immersion source from the fish (S300), immersing the fish in a vacuum pack, and immersing the fish in water at a temperature of 50 to 70 DEG C for 35 to 55 minutes S400) and cooling the vacuum pack containing the fish (S500).

Suvid recipe is a recipe that warms food in a sealed plastic bag for a long time in lukewarm water. Heat the food for a period of 72 hours, maintaining the exact water temperature. The temperature of water depends on the material. The water used for meat is warmed to between 55 ° C and 70 ° C and the vegetables warm to higher temperatures. Suvid is a recipe that aims to keep the food inside and outside evenly heated and to maintain the moisture of the food.

Such a water bead recipe can be cooked by heating the whole food evenly and preserving taste, aroma, moisture and nutrition.

Figure 2 is a flow chart of the steps of fabricating an immersion source.

As shown in FIG. 2, the step (S100) of producing an immersion source includes a step (S110) of pulverizing water, barley and pepper to prepare a liquid phase (S110), a step of injecting vinegar, sugar, S120), and heating the liquid phase into which the materials are injected to 90 ° C to 100 ° C (S 130).

The step S110 of pulverizing water, barley and pepper to produce a liquid phase (S110) is not only to make the immersion source taste spicy and sour, but also to make gingerol and shogaol It has strong bactericidal action against various pathogenic bacteria, typhoid bacteria and cholera bacteria. It is for this reason that sashimi and sushi are accompanied by ginger. In addition, ginger promotes the delivery of medicinal effects and contains detoxifying ingredients.

Suvid recipes are cooked at low temperatures, which can provide a good environment for food poisoning to proliferate. Although vacuum packaging is effective in preventing the growth of aerobic food poisoning bacteria, it may be a good environment for thermophilic anaerobic bacteria, and it is not sterilized in the case of spore producing bacteria.

Therefore, the propagation of food poisoning bacteria can be suppressed in the fish stewed according to the embodiment of the present invention by including the raw germicide having strong bactericidal action against the food poisoning bacteria which are at risk of food poisoning in the immersion source.

In addition, by including pepper in the immersion sauce, it can add a pungent taste to the simmered fish, and can also play a role of catching the fishy fishy taste.

The step of injecting vinegar, sugar, starch syrup, and soy sauce into the liquid phase (S120) is a step of mixing various materials into the immersion source. In addition to the above-mentioned materials, various materials such as tastes and peppers have.

In addition, when vinegar is added, powdery sancho (acacia) powder can be added to the liquid phase. Sancho is a spice that is included in many Chinese dishes, and it serves to keep the flavor and neutralize the quality of favorable oriental medicine.

Sancho not only catches the salty taste of fish but also has the effect of sterilizing Escherichia coli which can be caused by the water bead recipe as a food material having a shelf life and antibacterial effect.

The step S130 of heating the liquid phase into which the materials such as vinegar, sugar, syrup, soy sauce and the like is heated to 90 to 100 캜 (S130) allows the materials to be well mixed with each other and at the same time, Sterilization can also be performed.

Although the method of manufacturing the immersion source according to the embodiment of the present invention has been described above, it is needless to say that it is possible to add or remove the desired material according to the taste or taste of the consumer.

Referring again to FIG. 1, a method of manufacturing a fish stew will be described. In step S200 of cooling the immersion source and immersing the fish in a cooled immersion source, the previously prepared immersion source is cooled at room temperature, Immersed in the source. Immersion means immersing fish, a food ingredient, in immersed sauce.

It is recommended that the fish be used after removing the scales and removing the foreign matter and washing them with water. The hard parts such as bones should be removed.

After the water is removed from the fish washed with water, it is immersed in an immersion source.

Preferably, the step of immersing the fish in the immersion source (S200) preferably immerses the fish in the cooled immersion source for 25 to 45 minutes. Immersing the fish in the immersion source so that the immersion source can penetrate into each tissue forming the fish flesh and preventing the generation of harmful bacteria which may be caused by the water bead recipe.

The step of immersing the fish in the immersion source (S200) is preferably carried out for 25 to 45 minutes although there is a slight change depending on the weight of the fish. When immersed for too short a time, the flavor of the immersion sauce can not penetrate the fish, and if it is immersed for too long, the fish meat texture may be crushed, which may affect the texture of the consumer.

In step S300 of removing the immersion source from the fish, the immersion source is removed by supporting the immersed fish on the sieve for 5 minutes as described above. By removing the liquid immersion source from the fish, the unique taste and flavor of the fish can be combined with the immersion sauce.

The step S400 of immersing the fish in a vacuum pack at a temperature of 50 ° C to 70 ° C for 35 minutes to 55 minutes (S400) actually involves the above-mentioned water bead recipe, wherein the fish is first packed in a vacuum pack. Packing in a vacuum pack is to remove the air inside and to block the outside air so as to avoid sterilization effect and avoid contact with oxygen, so that there is no risk of rancidity. Here, the vacuum pack may be a transparent plastic material including polyethylene, low density polyethylene, nylon and the like, but is not limited thereto.

The step of cooling the vacuum pack containing the fish (S500) is a step of cooling the vacuum pack to 0 ° C or lower and freezing it for long-term storage.

3 is a photograph of a mackerel prepared by a method of manufacturing fish stews according to an embodiment of the present invention.

After the bones of the mackerel are removed and the mackerel is left alone, the immersion liquid is prepared and the mackerel is immersed in the immersion sauce. After immersing the mackerel in the immersion sauce for about 40 minutes, put the mackerel in the sieve for 5 minutes, remove the immersion sauce, vacuum pack and immerse in 55 ℃ water for 40 minutes.

As mentioned above, an example in which vinegar and sancho is put into an immersion source is shown.

<Examples>

To prepare an immersion source, 240 g of tuberous gum and 160 g of red pepper are mixed with 5,700 g of water, and the mixture is ground with a blender to prepare a liquid phase. 2,300 g of vinegar, 470 g of sugar, 6,300 g of soy sauce, 3,189 g of alfalfa, 3 g of black pepper and 200 g of powder of sancho powder are added and heated to 100 캜 to prepare an immersion source.

Mackerel bones are sprinkled, about 100 g of mackerel is washed, immersed in a 55 ° C immersion source for 40 minutes and immersed for 5 minutes to remove the immersion source.

The mackerel is placed in a vacuum pack, immersed in water at 55 ° C for 40 minutes, and then cooled.

<Comparative Example>

About 100g of mackerel was spiced with vinegar sauce, heated at 100 ℃ for 40 minutes and vacuum packed to prepare mackerel sauce.

<Experimental Example>

1) Microbial detection test results

The microorganisms were detected in the frozen mackerel prepared by the above examples and comparative examples and frozen in vacuum packed mackerel. In particular, the presence of microorganisms in the mackerel stored for 15 days at -18 ℃ was examined using a detection device.

Quality indicator Example Comparative Example Common bacteria Less than 10 ⁶ CFU / g Less than 10 ⁶ CFU / g Escherichia coli Non-detection Non-detection Bacillus serousus Non-detection Non-detection

As a result of the detection of microorganisms in the examples and the comparative examples, it was confirmed that the general bacteria were below the reference value, and that neither E. coli nor Bacillus serous was detected.

2) Sensory evaluation

For the sensory evaluation, 30 students (20 students, 30 students, 40 students, 10 students) from 15 universities and colleges were recruited from Jeonju University.

The appearance, color, flavor, salty taste, pungent taste, taste and texture were evaluated in terms of preference degree, and color, flavor, salty taste, pungent taste, taste and texture were evaluated in terms of degree.

characteristic Example Comparative Example
group

number

Degree Exterior 4.01 ± 1.09 3.83 ± 1.12 Color 5.12 ± 1.25 3.50 1.50 incense 6.33 ± 1.19 3.67 ± 1.24 Salty taste 5.10 ± 1.50 4.13 ± 1.07 Bad taste 5.15 + 1.24 3.40 ± 1.07 flavor 4.29 ± 0.89 3.80 ± 1.37 Texture 5.22 ± 1.21 4.27 ± 1.26
tablet

Degree Color 3.28 ± 1.47 3.10 ± 1.30 Scent 4.15 + 1.35 4.30 ± 1.21 Salty taste 5.21 ± 1.22 3.73 ± 1.17 Bad taste 4.75 ± 1.01 3.97 ± 1.38 flavor 4.54 ± 1.11 4.27 ± 1.23 Texture 5.18 ± 0.96 3.33 ± 0.99

The preference test method used in the sensory evaluation was 1 point 'very bad', 2 points 'bad', 3 points 'a little bad', 4 points 'normal', 5 points 'a little good', 6 points 4 points are 'normal', 3 points are 'soft', 4 points are 'very good', and 1 point is 'very soft / tender', 2 points are 'soft / tender' 5 points 'a little jeans', 6 points 'jeans', and 7 points 'very strong'.

 As a result of sensory evaluation, it can be confirmed that the mackerel prepared according to the embodiment of the present invention has excellent evaluation in virtually all items of degree of taste and degree. Particularly, it was found that the mackerel prepared according to the embodiment of the present invention had excellent evaluation in the bad taste, the bad odor, and the texture.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (6)

A method of manufacturing a simmered fish by a water bead recipe,
(a) preparing an immersion source;
(b) cooling the immersion source and immersing the fish in a cooled immersion source;
(c) removing the immersion source from the fish;
(d) packing the fish in a vacuum pack and immersing the fish in water at a temperature of 50 ° C to 70 ° C for 35 minutes to 55 minutes; And
(e) cooling the vacuum pack containing the fish. The method according to claim 1,
The step (a)
(a1) pulverizing water, barley and pepper to prepare a liquid phase;
(a2) feeding vinegar, sugar, millet and soy sauce into the liquid phase;
(a3) heating the liquid phase to which the material of (a2) is added at 90 to 100 占 폚. 3. The method of claim 2,
The step (a2)
A method for preparing simmered fish according to claim 1, characterized by comprising the step of putting the powdered sanjodo into the liquid phase. The method according to claim 1,
The step (b)
And immersing the fish in a cooled immersion source for 25 to 45 minutes. The method according to claim 1,
The step (d)
Packing the fish in a vacuum pack, and immersing the fish in water at 55 DEG C for 40 minutes. 6. A simmered fish prepared by the method of any one of claims 1 to 5.

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