KR20180120116A - Semi-dry production method of fermented fish using white rice barley - Google Patents

Abstract

The present invention relates to a method for producing semi-dried fish fermented with white rice barley, and specifically, to a method for producing semi-dried fish fermented with white rice barley, which comprises the following steps: selecting fish to be used as raw materials to remove internal organs; washing and trimming the raw materials to remove fins, bones, bark and the like; removing water from the fish; mixing a malt extraction liquid of the white rice barley with barley soybean paste, barley raw rice wine, hardwood charcoal salt water, vinegar, black pepper liquid and carbonated water; immersing the fish into the mixture aged at the temperature of 3 to 5°C for 24 hours to age the fish at the temperature of 0 to 10°C for 8 hours for salting; cool wind-drying the fish after the salting step at the temperature of 19 to 24°C; thinly packing the semi-dried fish with rice bran and barley bran using a fiber; and spraying the spraying liquid to the fish followed by aging the fish for 8 hours, wherein the mixture contains, based on 100 parts by weight of total weight, 35 to 45 parts by weight of a white rice barley malt extract, 10 to 15 parts by weight of barley miso, 3 to 5 parts by weight of barley raw rice wine, 20 to 25 parts by weight of hardwood charcoal salt water, 1 to 3 parts by weight of vinegar, 0.2 to 1 part by weight of black pepper liquid and 3 to 5 parts by weight of carbonated water.

Description

TECHNICAL FIELD [0001] The present invention relates to a semi-dry production method of fermented fish using white barley barley,

More particularly, the present invention relates to a semi-dry preparation method of fermented fish using white rice barley. More particularly, the present invention relates to a semi-dry production method of fermented fish using white rice barley, The present invention relates to a semi-dry preparation method of fermented fish using white rice barley which is easily eaten by anyone.

The mackerel is about 40cm long, spindle-shaped, slightly flattened, cross-sectioned elliptical, with an outer shape with a few dorsal fins on the back of the second dorsal fin and back fin, body light green The abdomen is silver white, and the body has black wave patterns distributed from the back to the side.

Especially, mackerel lives in the water of 10 ~ 22 ℃, 15 ~ 16 ℃ is the most suitable habitat temperature, it is distributed in the entire coastal area of Korea, and it rises to the coast of Sungsanpo in Jeju Island in February ~ March, October to October.

This mackerel is a representative of blue fish such as DHA, EPA, vitamin B, D, E and amino acids in large amounts, and especially mackerel has a lot of blood red meat It is a fish that is rapidly increasing in popularity as it is revealed through various studies that it is not only low in price but low in price and also helps prevent various adult diseases.

As described above, the mackerel was only a method of eating or eating a mackerel or a mackerel in a biological state.

In other words, conventionally, there is a problem in that it is difficult to satisfy various consumers' purchasing desires because there is only a method of eating the mackerel by kneading or a method of eating completely.

In addition, the food provided with mackerel as a main raw material in the restaurant is not a simple snack using mackerel if it is desired to have a simple snack by using only sashimi, grilled, stewed or simmered.

On the other hand, in the case of squid of fish, it is provided with a dish formed through semi-drying method, which is called "Fidegagi", thereby providing a food that is halfway between the hard texture of the completely dried squid and the soft texture of the squid It satisfies the desire.

However, in the case of mackerel, unlike the squid, a method of completely removing the fishy smell during the semi-drying was not proposed, and thus it was not possible to provide the semi-dried mackerel.

In order to overcome such a problem, a method of producing semi-dry fish improved in meat quality and palatability and semi-dry fish prepared by the method described in Korean Patent No. 10-1413235 (registered on June 23, 2014) , Semi-arid fishes which improve the meat quality and taste of fish and remove fishy fish by immersing the fish in a mixture of Gugija extract, mugwort extract, lemon juice and onion powder, freezing and drying the immersed fish .

However, this prior art has a problem in that fish tastes different depending on the immersion time of the fish immersed in the mixture and the aging time of the mixture, and the flavor of the mixed material added to the mixture is strong, so that the consumer's favorable taste is divided.

Korean Patent No. 10-1413235

In order to solve the problems of the prior art as described above, the present invention relates to a fish meal which is prepared by cutting the fish with white rice barley malt extract and then semi-drying and aging the fish to remove fishy flesh, The present invention relates to a method for semi-drying a fish fermented using a barley of white rice.

In order to solve the above problems of the present invention,

Selecting fish to be used as a raw material to remove the internal organs and to remove the fins, bones,

Removing the water of the fish,

The fish was immersed in the mixed water aged at 3 to 5 ° C for 24 hours after mixing the white rice barley malt extract, barley miso, barley makgeolli, charcoal brine, vinegar, pepper liquor and carbonated water and heated at 0 to 10 ° C for 8 hours During the aging process,

Drying the fish taken out from the saccadic step at a temperature of 19 to 24 캜 in a cold manner and spraying the sprayed liquid about 2 to 3 times at intervals of 30 minutes before moisture is evaporated in the drying step,

The semi-dried fish is packed thinly in rice bran and barley bran in a steel bran, then sprayed with a spraying liquid and aged for 8 hours,

Wherein the mixed water comprises 35 to 45 parts by weight of a white rice barley malt extract, 10 to 15 parts by weight of barley miso, 3 to 5 parts by weight of barley rice wine, 20 to 25 parts by weight of charcoal brine, 1 to 3 parts by weight of vinegar, 0.2 to 1 part by weight of a pepper solution, and 3 to 6 parts by weight of carbonated water.

A semi-dry preparation method of fish fermented with white barley barley is provided.

In the semi-dried preparation method of fermented fish using white rice barley according to an embodiment of the present invention, 15 kg of barley miso is stored in a jar, and 2 bottles of rice wine rice are bottled in the barley miso And fermenting more than one day.

In the semi-dry production method of fermented fish using white rice barley according to an embodiment of the present invention, the salt of charcoal is poured into tap water and the foreign matter is removed by a sieve while stirring the salt. The salt water is precipitated for 5 to 7 days Separating the foreign matter and the clean brine, storing the brine in a vessel through a sieve, and packing the charcoal into the brine and immersing the brine in the brine.

In the semi-drying method of fermenting fish using fermented barley according to an embodiment of the present invention, the aged fermented semi-dried fish is packed thinly in rice bran, , And the temperature of the rice bran is set to 0 to 5 캜.

The semi-dry preparation method of fermented fish using white barley according to the present invention provides a semi-dry fish which is soft and refreshed and which retains ingredients contained in fish while removing the fishy flesh, And it is possible to minimize deterioration even after storage for a long time, thereby facilitating storage and enhancing the merchantability.

The semi-dry production method of fermented fish using barley barley according to the present invention may have an effect of sterilizing fish meat while softening the fish meat quality by removing char of fish by using charcoal brine in the boiling step.

In addition, the semi-drying method of fermenting fish using white barley according to the present invention is characterized in that the spraying liquid is periodically applied to the surface of the fish in the semi-drying step so that the surface of the fish is dried without drying, Since the surface is not dried while being dried, it is possible to prevent the fish from completely drying and thus to semi-dry the fish.

FIG. 1 is a flowchart showing a semi-drying method of fish fermented using white rice barley according to an embodiment of the present invention.
2 is a flowchart showing a method for producing salt water of charcoal of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the detailed description of known functions and configurations incorporated herein will be omitted when it may unnecessarily obscure the subject matter of the present invention.

The same reference numerals are used for portions having similar functions and functions throughout the drawings.

In addition, when a part is referred to as being "connected" with another part throughout the specification, it includes not only a direct connection but also indirectly connecting the other parts with each other in between. Also, to "include" an element does not exclude other elements unless specifically stated otherwise, but may also include other elements.

Hereinafter, a method of semi-drying a fermented fish using white rice barley 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 illustrating a semi-drying method of fish fermented using white rice barley according to an embodiment of the present invention, and FIG. 2 is a flowchart illustrating a method for producing charcoal brine of the present invention.

As shown in FIG. 1, the semi-dry production method 10 of fermented fish using white rice barley according to an embodiment of the present invention includes a washing and polishing step S100, a water removing step S200, (S300), a semi-drying step (S400), and an aging step (S500).

More specifically, as shown in FIG. 1, a semi-dry production method (10) of fermented fish using white rice barley according to an embodiment of the present invention selects fish to be used as a raw material, (S200), a step of removing the water of the fish (S200), a step of removing the water from the fish (S200), a step of mixing the maltose extract of barley malt, barley miso wine, charcoal brine, vinegar, (S300) in which the fish is dipped in the aged mixed water for 24 hours at a temperature of 3 to 5 DEG C and aged at a temperature of 0 to 10 DEG C for 8 hours (S300) (S400) spraying the sprayed liquid about 2-3 times at intervals of 30 minutes before the moisture is evaporated in the drying process (S400), and after semi-dried fish is packed thinly in rice bran and barley bran , Sprayed with a spray solution (S500), wherein the mixed water contains 35 to 45 parts by weight of a white rice barley malt extract, 10 to 15 parts by weight of barley miso, 3 to 5 parts by weight of barley rice wine, 20 to 30 parts by weight of charcoal brine 20 To 25 parts by weight, vinegar 1 to 3 parts by weight, pepper solution 0.2 to 1 part by weight, and carbonated water 3 to 6 parts by weight.

First, the raw material washing and polishing step (S100) is a step of selecting unnecessary parts of the fish to be used as a raw material and washing the same at the same time. In this step, the inside of the fish is removed and the fins, bones, do.

At this time, it is preferable that the raw material washing and polishing step (S100) is such that the unnecessary portion is removed in a state in which the folded portion of the fish is cut in the longitudinal direction.

In order to remove impurities and blood remaining during washing, it is more preferable to perform the removal operation of the blood two to three times after immersing in water for a certain period of time, and then to remove the blood again to wash the flowing water.

In this case, when the blood is removed two to three times, it is desirable to wash the blood to such an extent that the minimum amount of blood remains because the fish taste is deteriorated when the blood is completely removed.

Further, a sheath may be formed at regular intervals on the fish, thereby saving time for the mixed water of the snacking step (S300) described below to permeate the fish.

Next, the water removing step (S200) is to remove the water of the fish, and the washed and cleaned fish is wrapped in the river mouth to remove the water in the fish. This is to minimize the possibility that the mixing composition of the mixed water can be deformed when the fish is immersed in the mixed water of the salting step S300.

In step S300, the fish is immersed in the mixed water aged at 3 to 5 ° C for 24 hours after mixing the white rice barley malt extract, barley miso, barley makgeolli, charcoal brine, vinegar, ≪ RTI ID = 0.0 > 10 C < / RTI > for 8 hours.

Here, the white rice barley has strong resistance to cold and intoxication, and it has stronger characteristics than the barbarians in stigmata and barley atrophy, and the protein content and absorption rate are always similar to those of barley, and the vein rate, The characteristics are excellent.

In the present invention, 1 kg of white rice barley malt was prepared by partially grinding malt, and 5 kg of water was poured into 5 liters of a water purifier. Then, sprouts were squeezed and pressed to extract fish juice through the incense of barley .

Barley miso is made by storing 15kg of barley miso in a jar and 2 bottles of rice makgeolli by fermenting for more than 15 days by putting it in a bottleneck in barley miso. These barley miso are rich in dietary fiber, which improves and softens the deep taste of fish.

Barley makgeolli is a makgeolli made using barley. It has more than 40% more dietary fiber and 30% more β-glucan than traditional rice and makgeolli made from wheat. There is no advantage of being able to drink enough shake.

In addition, since barley makgeolli is free of carbonic acid, it is preferable to keep it in a refrigerator for mature taste.

Referring to FIG. 2, the charcoal brine has a function of softening the fish meat quality and removing the germicidal action of the fish and the fish, and includes a foreign substance removal step S310, a separation step S320, and an immersion step S300.

First, the foreign substance removing step (S310) removes the foreign material while drawing the salt in the tap water. Here, in the foreign substance removing step (S310), 20 kg of salt is put into the storage space, and tap water is added, and when the foreign matter floats while stirring, it is filtered and filtered.

The separation step S320 is a step of precipitating the brine for 5 to 7 days to separate the foreign matter and the clean brine. Here, in the separation step S320, after the foreign matter removal step S310, when the salt water is sedimented for 5 days to 7 days in order to separate the foreign matter left in the salt, the foreign matter sinks down and only the clean salt water is separated.

In the immersion step (S330), brine is stored in a container through a screen, and charcoal is packed in a river bed and immersed in brine. Here, in the immersion step (S330), it is preferable to pack the charcoal into the steel mokpo to prevent the foreign substances on the charcoal from spreading to the brine.

As described above, in step S300, mixed water containing a mixture of white rice barley malt extract, barley miso, barley makgeolli, charcoal brine, vinegar, pepper liquor and carbonated water was prepared and aged in a refrigerator at 3 to 5 ° C for 24 hours Soak the seasoned fish in the sauce and allow the sauce to penetrate the fish.

Here, the mixed water comprises 35 to 45 parts by weight of a white rice barley malt extract, 10 to 15 parts by weight of barley miso, 3 to 5 parts by weight of barley rice wine, 20 to 25 parts by weight of charcoal brine, 1 to 3 parts by weight of vinegar 0.2 to 1 part by weight of pepper solution and 3 to 6 parts by weight of carbonated water are mixed.

As a result, it is possible to produce fish with semi-dry fish which are soft and tasteless, by removing the fishy flesh and the fish with each of the above-mentioned characteristics.

In addition, it is possible to complement the fact that the taste of the fish is deteriorated by the cleaning operation for removing the blood.

Next, in the semi-drying step (S400), the fish taken out from the salting step (S300) is air-dried at 19 to 24 DEG C, and sprayed with the spraying liquid about 2-3 times at intervals of 30 minutes before moisture is evaporated in the drying process .

At this time, the spraying liquid is made by mixing soju or wine, malt liquor, and plum, and fermenting it for about one week, and fermenting it for about one week by mixing 60cc of malt liquor and 30cc of plum with 500cc of shochu or wine.

In this semi-drying step (S400), the spraying liquid is periodically applied to the surface of the dried fish to dry the surface of the fish so that the surface of the fish does not dry. The inside of the fish is semi-dried We can provide fish.

In the aging step (S500), the semi-dried fish is packed thinly in rice bran and barley bran, then sprayed with a spraying liquid and aged for 8 hours. While the fish is softened, the mixed water is mixed with the fish It is a step that allows the liver to breathe well.

In the aging step (S500), the aging condition is aging at 0 to 10 DEG C for 8 hours, which is controlled by the size of the fish and the rigidity of the fish meat.

In other words, it is generally aged for 4 to 5 hours depending on the size and the hardness of the flesh of the fish. In case of defense, it ages one day.

The raw fish used in the present invention has a size larger than that of the light fish and smaller than the fish fat, and the rigidity of the fish flesh is about halfway between the fish and the defense. In the case of the fish flesh mixed with the mixed water, The conditions described above are optimal.

Meanwhile, the aging step (S500) of the present invention includes a re-aging step.

In the re-aging stage, the aged semi-dried fish is packed thinly in rice bran and covered in a box and aged for 24 hours. The temperature of the rice bran is set at 0 to 5 ° C.

In the re-aging step, the ratio of rice bran and white rice barley bran is preferably the same. That is, it is re-aged at a ratio of 50: rice bran 50: white rice barley.

Such a re-aging step allows the white rice barley bran oil to improve the deep taste and sweetness of the fish.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit of the invention.

Accordingly, the scope of the present invention is not limited to the above-described embodiments, but may be implemented in various forms of embodiments within the scope of the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

10: Semi-dry production method of fermented fish using white barley barley
S100: Cleaning and care steps
S200: Dewatering step
Step S300:
S400: semi-drying step
S500: Aging step

Claims (4)

Selecting raw fish to remove the intestines and removing fins, bones, and skin;
Removing water from the fish;
The fish was immersed in the mixed water aged at 3 to 5 ° C for 24 hours after mixing the white rice barley malt extract, barley miso, barley makgeolli, charcoal brine, vinegar, pepper liquor and carbonated water and heated at 0 to 10 ° C for 8 hours During the aging process;
Drying the fish taken out from the saccadic step at a temperature of 19 to 24 캜 by cold air drying, spraying the spray solution about 2-3 times at 30 minute intervals before moisture is evaporated in the drying process, and semi-drying the sprayed fish; And
The semi-dried fish is packed thinly in rice bran and barley bran in a steel bran, then sprayed with a spraying liquid and aged for 8 hours,
Wherein the mixed water comprises 35 to 45 parts by weight of a white rice barley malt extract, 10 to 15 parts by weight of barley miso, 3 to 5 parts by weight of barley rice wine, 20 to 25 parts by weight of charcoal brine, 1 to 3 parts by weight of vinegar, 0.2 to 1 part by weight of a pepper solution, and 3 to 6 parts by weight of carbonated water.
Semi - dry production method of fermented fish using white barley barley.
The method according to claim 1,
The barley miso
15 kg of barley miso is stored in a jar and 2 bottles of rice makgeol are put in a bottleneck in the barley miso, and fermented for more than 15 days.
Semi - dry production method of fermented fish using white barley barley.
The method according to claim 1,
The charcoal brine
Removing the foreign matter with a filter while stirring the salt in the tap water;
Precipitating the salt water for about 5 to 7 days to separate the foreign matter and the clean salt water; And
Storing the salt water in a vessel through a filtering net, and packing the charcoal in a river water bath to immerse the salt water in the salt water
Semi - dry production method of fermented fish using white barley barley.
The method according to claim 1,
The aging step
The aged semi-dried fish is packed thinly in a rice bran with a thin layer of steel bran and then aged for 24 hours in a box.
Wherein the temperature of the rice bran is set at 0 to 5 ° C
Semi - dry production method of fermented fish using white barley barley.

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