KR20200067436A - Soy sauce salted mackerel of Lycium chinense aging - Google Patents

Abstract

The present invention relates to a boxthorn aging soy sauce salted mackerel comprising: (1) a step of manufacturing a first extract of medicinal ingredients by soaking boxthorn, a jujube, milkvetch root, turmeric, ginger, licorice, a shiitake mushroom, a red pepper, garlic, an onion, a large green onion, and a bay leaf in water and heating the same; (2) a step of manufacturing a second extract of medicinal ingredients by adding a soy sauce, salt, and rice in the first extract of medicinal ingredients manufactured in the (1) step and heating the same; (3) a step of manufacturing a third extract of medicinal ingredients by adding kelp, a red pepper seed, and a black pepper in the second extract of medicinal ingredients manufactured in the (2) step and heating the same; (4) a step of manufacturing a fourth extract of medicinal ingredients by removing the kelp from the third extract of medicinal ingredients manufactured in the (3) step, adding a plum extract and soju, and heating and filtering the same; (5) a step of adding green tea, vinegar, and water in a mackerel and preprocessing the same; (6) a step of soaking the preprocessed mackerel of the (5) step in the fourth extract of medicinal ingredients manufactured in the (4) step and aging the same; and (7) a step of washing the aged mackerel in the (6) step, evenly applying boxthorn salt to the same, and drying the same on a drying rack while spraying boxthorn water. The present invention can provide the salted mackerel with excellent quality to a consumer.

Description

Soy sauce salted mackerel of Lycium chinense aging}

The present invention extracts medicinal herbs using goji wolfberry, jujube, astragalus, turmeric, ginger, licorice, shiitake, red pepper, garlic, onion, green onion, bay leaf, soy sauce, salt, rice, kelp, red pepper seeds, pepper, plum extract and shochu Manufacturing; After adding green tea water, vinegar and water to mackerel, soaking and pre-treating; Dipping the pre-treated mackerel in the prepared medicinal herb extract and then aging; And after washing the aged mackerel, evenly applying wolfberry salt, and drying while spraying wolfberry water on a drying stand, to prepare wolfberry liver mackerel, and to wolfberry liver mackerel prepared by the above method. It is about.

In Korea, where the three sides are the sea, various cooking methods and storage processing methods have been developed since fish is used as a typical food. In particular, mackerel is a representative fish of Korea and contains iron, calcium, and niacin in addition to fat and protein. There are many highly unsaturated fatty acids, such as DHC (docosahexanoic acid) and EPA (eicosa pentaenoic acid), which are good for the human body, and the types of mackerel that are usually caught in deep-sea fishing are very diverse in distribution and consumption.

However, mackerel, which is a nutritious and common fish, is often toxic in the intestines during spawning season, causing food poisoning, and the spoilage rate is faster than other fish. After the mackerel has lost its life, digestive enzymes in the intestines are triggered to self-extinguish, resulting in deterioration of the flesh and resilience.

Therefore, in Korea, a method of storing by salting has been performed as a method for storing for a relatively long time, and usually, the stomach of a mackerel is split and the internal organs are extracted and washed to salt the brine or sprinkle the mackerel immediately and then dry. It has been used as a Japanese mackerel.

However, the salt-based salting method has an advantage of lengthening the storage period, but still the little fishy flavor of the mackerel is hardly removed, and the more salty ingredients of ordinary salt are added to fade the original taste of the mackerel so that the flavor and taste are improved. In terms of quality, there is a markedly deteriorating quality, and the more salts are consumed, the less beneficial it is to health.

Wolfberry ( Lycium chinense ) is a dried fruit of the goji tree belonging to the family Asteraceae. It is a medicinal herb that is naturally grown or cultivated in Korea, China, Taiwan, and Japan. Goji berry is sweet and cold, and it acts on the liver and kidneys to improve eyesight, cure illnesses caused by the body's weakness, and strengthen muscles and bones.

Traditionally, wolfberry is known for its efficacy in preventing diseases (hepatic, renal, blood pressure improvement, diabetes) and restoring energy (dizziness, neurological disorders). The main active ingredients of goji berry include betaine, zeaxanthin, β-sitosterol, physalien, and cholin. Among them, betaine is known as the most representative ingredient And zeaxanthin. Betaine is water-soluble and exists in tea or hot water as a solvent, and zeaxanthin is fat-soluble and is a major functional component extracted from organic solvents such as ethanol.

Korean Registered Patent No. 1868945 discloses a method for producing pure mackerel containing three vegetables, and Korean Registered Patent No. 1090975 discloses a method for producing liver mackerel using black garlic, but with the method for manufacturing goji wolf mackerel of the present invention. Different.

The present invention has been devised by the above-described demands, and the object of the present invention is to optimize the manufacturing conditions such as selection of subsidiary materials, preparation of extracts, aging and drying, and the like. It is to provide a method of manufacturing a mackerel excellent in texture.

In order to solve the above problems, the present invention (1) wolfberry, jujube, astragalus, turmeric, ginger, licorice, shiitake, pepper, garlic, onion, leek and laurel leaves in water and heated to heat the herbal extracts Manufacturing; (2) adding soy sauce, salt and rice to the first extract of the medicinal herb prepared in step (1), followed by heating to prepare a second medicinal herb extract; (3) adding kelp, red pepper seeds and pepper to the secondary extract prepared in step (2), followed by heating to prepare a tertiary extract; (4) removing kelp from the tertiary extract prepared in step (3), followed by heating by adding plum extract and shochu, followed by filtering to prepare a quaternary extract of medicinal material; (5) adding green tea water, vinegar and water to mackerel, followed by pre-soaking; (6) dipping the pre-treated mackerel in the step (5) in the quaternary extract of the medicine prepared in the step (4); And (7) after washing the aged mackerel of the step (6), applying wolfberry salt evenly and drying while spraying wolfberry water on a drying rack to prepare wolfberry liver mackerel. to provide.

In addition, the present invention provides wolfberry liver mackerel prepared by the above method.

The mackerel of the present invention can be prepared as a mackerel with enhanced flavor and texture by blending well with the taste and aroma of goji berries and various medicinal herbs and ingredients while removing the fishy peculiar to the mackerel. In addition, by adding the rich and deep flavor of mackerel and suppressing rancidity, it is possible to provide consumers with high-quality mackerel with excellent preference and quality.

In order to achieve the object of the present invention, the present invention

(1) wolfberry, jujube, astragalus, turmeric, ginger, licorice, shiitake, pepper, garlic, onion, green onion, and laurel leaves in water and heated to prepare a primary herbal extract;

(2) adding soy sauce, salt and rice to the first extract of the medicinal herb prepared in step (1), followed by heating to prepare a second medicinal herb extract;

(3) adding kelp, red pepper seeds and pepper to the secondary extract prepared in step (2), followed by heating to prepare a tertiary extract;

(4) removing kelp from the tertiary extract prepared in step (3), followed by heating by adding plum extract and shochu, followed by filtering to prepare a quaternary extract of medicinal material;

(5) adding green tea water, vinegar and water to mackerel, followed by pre-soaking;

(6) dipping the pre-treated mackerel in the step (5) in the quaternary extract of the medicine prepared in the step (4); And

(7) After washing the aged mackerel of the step (6), and evenly apply the salt of goji wolfberry, and drying it while spraying wolfberry water on a drying rack to provide a method for preparing wolfberry liver mackerel. do.

In the method of preparing goji wolfberry mackerel of the present invention, step (1) is preferably the primary extract of medicinal herbs is 45-55 g of wolfberry, 45-55 g of jujube, 18-22 g of yellow radish, 18-22 g of turmeric, and ginger 18 ~22 g, licorice 18-22 g, shiitake 18-22 g, pepper 36-44 g, garlic 80-120 g, onion 350-450 g, green onion 45-55 g, and 13-17 sheets of laurel leaves 10-20 It can be prepared by soaking in 8-12 L of water in ℃ for 30-40 minutes, then heating for 30-40 minutes, more preferably 50 g of wolfberry, 50 g of jujube, 20 g of yellow radish, 20 g of turmeric, 20 ginger ginger g, 20 g of licorice, 20 g of shiitake, 40 g of red pepper, 100 g of garlic, 400 g of onions, 50 g of green onions, and 15 leaves of bay leaves are soaked in 10 L of water at 10 to 20°C for 30 to 40 minutes. Can be prepared by heating for 40 minutes.

In addition, in the method of manufacturing goji wolfberry mackerel of the present invention, the secondary extract of the medicinal herb in step (2) is preferably added to the primary herbal extract 1.8-2.2 L of soy sauce, 80-120 g of salt and 130-170 g of rice After that, it can be prepared by heating for 40-50 minutes, and more preferably, after adding 2 L of soy sauce, 100 g of salt, and 150 g of rice to the primary extract of the medicine, it can be prepared by heating for 40-50 minutes.

In addition, in the method of manufacturing goji wolfberry mackerel of the present invention, the tertiary extract of step (3) is preferably added to the secondary extract of medicinal material 18-22 g of kelp, 18-22 g of pepper seed and 18-22 g of pepper After that, it can be prepared by heating for 20 to 30 minutes, and more preferably, by adding 20 g of kelp, 20 g of pepper seed and 20 g of pepper to the secondary extract of the medicine, and heating for 20 to 30 minutes.

In addition, in the method of manufacturing goji wolfberry mackerel of the present invention, the quaternary extract of step (4) preferably removes kelp from the tertiary extract of medicinal material and then adds 180-220 mL of plum extract and 45-55 mL of shochu. After heating for 8 to 12 minutes, it can be prepared by filtration, and more preferably, after removing kelp from the tertiary extract of medicine, 200 mL of plum extract and 50 mL of shochu are added, heated for 10 minutes, and then filtered. have.

Preparation of the medicinal extract through the above steps (1) to (4) goes well with mackerel and flavor, adding umami and deep flavor and maturing mackerel with more excellent texture and flavor. However, when the manufacturing conditions of the medicinal herb extract are outside the above range, there is a problem in that it does not go well with mackerel and loses the original taste and aroma of mackerel or does not sufficiently remove the fishy fishy smell.

In addition, in the method of producing goji wolfberry mackerel of the present invention, step (5) is preferably after adding 0.8-1.2 L of green tea water, 400-600 mL of vinegar and 0.8-1.2 L of water to 2-3 kg of mackerel. It can be pre-soaked for 10-15 minutes at ~25℃, more preferably, after adding 1 L of green tea water, 500 mL of vinegar and 1 L of water to 2.5 kg of mackerel, soak for 10-15 minutes at 20-25℃ Can be pretreated. Pre-treating mackerel under the above conditions reduced the fishy peculiarity of mackerel, and was able to pre-treat mackerel with improved texture.

The green tea water is preferably immersed in 0.8-12 L of 95-100° C. in 8-12 g of green tea leaves for 8-12 minutes, more preferably 95-100° C. in 10 g of green tea leaves. Soak in 1 L of water and prepare for 10 minutes.

In addition, in the method of preparing goji wolfberry mackerel of the present invention, step (6) is preferably 4-10° C. after dipping the pre-treated mackerel in the quaternary extract of 0.8 to 1.2: 0.8 to 1.2 (w:v) In can be aged for 15 to 24 hours, more preferably, the pre-treated mackerel can be immersed in a quasi-medicinal quaternary extract in a 1:1 (w:v) ratio and aged at 4-10° C. for 18 hours. By aging the mackerel under the above conditions, while giving the proper liver, it blended well with the medicinal herb extract, and was excellent in flavor and umami, rich in meat, and softened to make the mackerel with improved palatability.

In addition, in the method of manufacturing goji wolfberry mackerel of the present invention, the wolfberry salt of step (7) is preferably prepared by mixing the roasted salt and wolfberry powder prepared by crushing the roasted sea salt at a weight ratio of 0.8 to 1.2: 0.8 to 1.2. It can be, more preferably, can be prepared by mixing the roasted salt and wolfberry powder prepared by crushing the roasted sea salt in a 1:1 weight ratio.

In addition, in the method of manufacturing goji wolfberry mackerel of the present invention, wolfberry water of step (7) may be preferably prepared by mixing wolfberry powder and water in a ratio of 0.8 to 1.2:23 to 27 (w:v), More preferably, it can be prepared by mixing wolfberry powder and water in a ratio of 1:25 (w:v).

The method for producing goji wolfberry mackerel of the present invention, more specifically

(1) 45-55 g of goji berry, 45-55 g of jujube, 18-22 g of yellow radish, 18-22 g of turmeric, 18-22 g of ginger, 18-22 g of licorice, 18-22 g of shiitake, 36-44 g of red pepper , 80-120 g of garlic, 350-450 g of onions, 45-55 g of green onions, and 13-17 leaves of laurel leaves in 8-12 L of water at 10-20°C for 30-40 minutes, then weeding for 30-40 minutes Heating to prepare a primary herbal extract;

(2) Adding 1.8-2.2 L of soy sauce, 80-120 g of salt and 130-170 g of rice to the primary extract of the medicinal herb prepared in the step (1), followed by heating for 40-50 minutes to prepare the secondary medicinal herb extract To do;

(3) Adding 18-22 g of kelp, 18-22 g of pepper seed and 18-22 g of pepper to the secondary extract of the medicinal herb prepared in the step (2), followed by heating for 20-30 minutes to prepare a tertiary herbal extract To do;

(4) After removing the kelp from the tertiary extract prepared in step (3), add 180-220 mL of plum extract and 45-55 mL of shochu, heat for 8-12 minutes, and then filter to extract the fourth extract of medicinal material. Manufacturing;

(5) After adding 0.8-1.2 L of green tea water, 400-600 mL of vinegar and 0.8-1.2 L of water to 2-3 kg of mackerel, soaking and pre-treating at 20-25°C for 10-15 minutes;

(6) Soak the pre-treated mackerel in the step (5) in the ratio of 0.8 to 1.2: 0.8 to 1.2 (w:v) in the quaternary extract of the medicinal material prepared in the step (4), and then 15 to 24 at 4 to 10°C. Aging for an hour; And

(7) After washing the aged mackerel of the step (6), it may include the step of evenly applying salt of wolfberry, drying on a drying rack while spraying wolfberry water,

More specifically

(1) 50 g of wolfberry, 50 g of jujube, 20 g of yellow radish, 20 g of turmeric, 20 g of ginger, 20 g of licorice, 20 g of shiitake, 40 g of red pepper, 100 g of garlic, 400 g of onions, 50 g of green onions and 15 leaves of laurel Soaking the intestine in 10 L of water at 10~20℃ for 30~40 minutes, we heating it for 30~40 minutes, and then preparing a primary herbal extract;

(2) adding 2 L of soy sauce, 100 g of salt and 150 g of rice to the first extract of the medicinal herb prepared in step (1), followed by heating for 40 to 50 minutes to prepare a second medicinal herb extract;

(3) adding 20 g of kelp, 20 g of pepper seeds and 20 g of pepper to the secondary extract of the medicinal herb prepared in the step (2), followed by heating for 20 to 30 minutes to prepare a tertiary medicinal extract;

(4) removing kelp from the tertiary extract prepared in step (3), adding 200 mL of plum extract and 50 mL of shochu, heating for 10 minutes, and then filtering to prepare a quaternary extract of medicinal material;

(5) Adding 1 L of green tea water, 500 mL of vinegar and 1 L of water to 2.5 kg of mackerel, followed by pre-soaking at 20-25° C. for 10-15 minutes;

(6) immersing the pre-treated mackerel in the step (5) in the ratio of 1:1 (w:v) to the quaternary extract of the medicine prepared in step (4), and then aging at 4-10° C. for 18 hours; And

(7) After washing the aged mackerel of step (6), it may include the step of evenly spreading wolfberry salt and drying while spraying wolfberry water on a drying rack.

In the method of manufacturing goji wolfberry mackerel of the present invention, as described in step (7), drying by treating wolfberry salt and wolfberry water prevented the spoilage of mackerel and removed the fishy odor during the drying process.

In addition, the present invention provides wolfberry liver mackerel prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example 1. Wolfberry salted mackerel

(1) 50 g of goji berry, 50 g of jujube, 20 g of yellow radish, 20 g of turmeric, 20 g of ginger, 20 g of licorice, 20 g of shiitake, 40 g of dried red pepper, 100 g of whole garlic, 400 g of onions, 50 g of green onions and laurel leaves 15 sheets were soaked in 10 L of 10-20° C. cold water for 30-40 minutes so that the ingredients were well concerned, and then heated for 30-40 minutes in a senbul to prepare a primary herbal extract.

(2) After adding 2 L of soy sauce, 100 g of sea salt and 150 g of rice to the primary extract of the medicine prepared in the step (1), heating it for 40-50 minutes in medium heat to prepare a secondary extract for herbal medicine.

(3) After adding 20 g of kelp, 20 g of red pepper seeds and 20 g of pepper to the secondary extract of the medicinal material prepared in the step (2), a third extract of medicinal material was prepared by heating for 20-30 minutes in low heat.

(4) After removing the kelp from the tertiary extract prepared in the step (3), 200 mL of plum extract (Bohae Maewon) and 50 mL of soju are added, heated for 10 minutes in low heat, filtered and filtered to obtain the fourth extract of medicinal material. It was prepared.

(5) 10 g of green tea leaves were immersed in 1 L of water at 95 to 100°C to prepare the concerned green tea water for 10 minutes.

(6) After adding 1 L of green tea water prepared in step (5) and 500 mL of vinegar and 1 L of water to 2.5 kg of mackerel from which internal organs, by-products, and blood were removed, soak and pre-treat at 20-25°C for 10-15 minutes. Did.

(7) After soaking the pre-treated mackerel of the step (6) in the ratio of 1:1 (w:v) to the quaternary extract of the medicine prepared in the step (4), refrigerate and mature at 4-10°C for 18 hours. Did.

(8) Goji salt was prepared by mixing roasted salt and goji berry powder prepared by crushing the sun salt roasted on a river fire in a 1:1 weight ratio.

(9) After washing the refrigerated matured mackerel in the step (7) in running water, apply the wolfberry salt prepared in the step (8) evenly to the surface of the mackerel, and hang it on a drying rack to make wolfberry water (wolfberry powder and water 1 :25(w:v) ratio) was sprayed from time to time, dried, and then packaged.

Material usage of herbal extracts Material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Water (L) 10 10 10 10 Wolfberry (g) 50 60 40 30 Jujube (g) 50 60 40 60 Astragalus (g) 20 25 15 15 Turmeric (g) 20 - 15 25 Ginger(g) 20 25 15 15 Licorice (g) 20 25 15 15 Elevation (g) 20 - 15 15 Pine needles(g) - - 15 - Agapi(g) - - 15 - Burdock (g) - - 15 - Dried red pepper(g) 40 50 40 50 Whole garlic (g) 100 110 100 60 Onion (g) 400 400 400 200 Leek(g) 50 50 50 30 Laurel leaves (jang) 15 15 15 15 Soy sauce (L) 2 2.1 2 2.4 Sea salt (g) 100 100 100 150 Rice (g) 150 160 150 50 Kelp (g) 20 25 20 30 Chilli Seed (g) 20 25 20 30 Pepper (g) 20 25 20 15 Plum liquid (mL) 200 - 200 100 Shochu (mL) 50 60 50 60

Comparative example 1 to 3. Wolfberry salted mackerel

Goji wolf mackerel was prepared by the method of Preparation Example 1, but in the preparation of the medicinal material extracts in steps (1) to (4), the wolfberry of Comparative Examples 1 to 3 using the medicinal material extract prepared using the material usage as shown in Table 1 above Liver mackerel was prepared.

Comparative example 4. Wolfberry salted mackerel

(1) 50 g of goji berry, 50 g of jujube, 20 g of yellow radish, 20 g of turmeric, 20 g of ginger, 20 g of licorice, 20 g of shiitake, 40 g of dried red pepper, 100 g of whole garlic, 400 g of onions, 50 g of green onions and laurel leaves 15 sheets were immersed in 10 L of 10-20° C. cold water for 30-40 minutes to make the ingredients worrisome, and then heated for 30-40 minutes on a high heat to prepare a herbal extract.

(2) 10 g of green tea leaves were immersed in 1 L of water at 95 to 100°C to prepare the concerned green tea water for 10 minutes.

(2) After adding 1 L of green tea water and 500 mL of vinegar and 1 L of water prepared in the step (2) to 2.5 kg of mackerel from which internal organs, by-products, and blood were removed, soak and pre-treat at 20-25°C for 10-15 minutes. Did.

(4) The pre-treated mackerel in the step (3) was immersed in a 1:1 (w:v) ratio in the herbal extract prepared in the step (1), and then refrigerated at 4-10°C for 18 hours.

(5) Goji salt was prepared by mixing roasted salt and goji berry powder prepared by crushing the sun salt roasted on a river fire in a 1:1 weight ratio.

(6) After washing the refrigerated matured mackerel of step (4) in running water, apply the wolfberry salt evenly prepared in step (5) evenly, and hang it on a drying rack to make wolfberry water (wolfberry powder and water 1:25( w:v) ratio) was sprayed from time to time, dried and then packaged.

Comparative example 5. Wolfberry salted mackerel

(1) 50 g of wolfberry, 50 g of jujube, 20 g of yellow radish, 20 g of turmeric, 20 g of ginger, 20 g of licorice, 20 g of shiitake, 40 g of dried red pepper, 100 g of whole garlic, 400 g of onions, 50 g of green onions and leaves of laurel 15 sheets were soaked in 10 L of 10-20° C. cold water for 30-40 minutes so that the ingredients were well concerned, and then heated for 1 hour at Senbul to prepare the primary herbal extract.

(2) After adding 2 L of soy sauce, 100 g of sea salt and 150 g of rice to the primary extract of the medicinal herb prepared in the step (1), heating it for 30 minutes on medium heat to prepare a secondary medicinal herb extract.

(3) After adding 20 g of kelp, 20 g of red pepper seeds and 20 g of pepper to the secondary extract of the medicinal herb prepared in the step (2), a third herbal extract was prepared by heating for 10 minutes on low heat.

(4) After removing the kelp from the tertiary extract prepared in step (3), 200 mL of plum extract (Bohae Maewon) and 50 mL of soju are added, heated for 5 minutes in low heat, filtered and filtered to obtain the 4th extract of medicinal herbs. It was prepared.

(5) 20 g of green tea leaves were immersed in 1 L of water at 95 to 100°C to prepare green tea water of concern for 10 minutes.

(6) 500 mL of green tea water prepared in step (5) and 1 L of vinegar and 1 L of water were added to 2.5 kg of mackerel from which internal organs, by-products, and blood were removed, followed by soaking at 20-25°C for 30 minutes.

(7) After soaking the pre-treated mackerel of the step (6) in the ratio of 1:1 (w:v) to the quaternary extract of the medicine prepared in the step (4), refrigerate and mature at 4-10°C for 12 hours. Did.

(8) Goji salt was prepared by mixing roasted salt and goji berry powder prepared by crushing the sun salt roasted in a river fire at a weight ratio of 1.5:0.5.

(9) After washing the refrigerated matured mackerel in the step (7) in running water, apply the wolfberry salt prepared in the step (8) evenly, and hang it on a drying rack to make wolfberry water (wolfberry powder and water 2:25( w:v) ratio) was sprayed from time to time, dried and then packaged.

Example 1. Wolfberry according to manufacturing conditions Mackerel Sensory test

After cooking the Goji wolfberry and commercially available walnut mackerel (control) of Preparation Example 1 and Comparative Examples 4 and 5 in a frying pan, sensory test was performed with a 5-point rating method on 50 professional panels for appearance, aroma, taste, texture, and overall preference. Was conducted. At this time, the criteria for scoring were 5 points, 5 points, 4 points, 3 points, 2 points, 2 points, and 1 point, very bad. The number of samples was changed every 2 hours and repeated 3 times with the same panel. And the average score was obtained except the lowest score.

Sensory test of goji walnut mackerel according to manufacturing conditions division Exterior incense flavor Texture Overall preference Preparation Example 1 4.00 4.26 4.38 4.40 4.32 Control 3.88 3.50 3.22 3.18 3.30 Comparative Example 4 3.94 3.60 3.44 3.36 3.46 Comparative Example 5 3.90 3.84 3.90 3.70 3.78

As a result, the liver mackerel of Preparation Example 1 and the control and comparative examples did not show a big difference in appearance, but the aroma, taste, texture, and overall preference showed the highest score of the liver mackerel of Production Example 1, and commercially available mackerel (control). It showed the lowest score in all items. Therefore, it was confirmed that the preparation of liver mackerel by extracting medicinal herbs, pre-treating mackerel, aging and drying under the conditions of Preparation Example 1 was most suitable for the production of mackerel with excellent preference.

Example 2. Goji berries according to the amount of ingredients used in the pharmaceutical mixture Mackerel Sensory test

Goji wolfberry mackerel of Preparation Example 1 and Goji wolfberry mackerel by the method of Preparation Example 1, using the drug extract prepared by using the material usage as shown in Table 1 when preparing the medicinal material extract of step (1) to (4) Sensory testing was carried out in the same manner as in Example 1 with the prepared goji wolf mackerel (Comparative Examples 1 to 3).

Sensory test of goji walnut mackerel according to the amount of ingredients used in the pharmaceutical mixture division Exterior incense flavor Texture Overall preference Preparation Example 1 4.00 4.26 4.38 4.40 4.32 Comparative Example 1 3.88 3.78 3.70 3.50 3.64 Comparative Example 2 3.80 3.74 3.62 3.42 3.52 Comparative Example 3 3.94 3.80 3.84 3.58 3.70

As a result, in Comparative Example 1 and Comparative Examples, there was no significant difference in appearance, but in preference for flavor, taste, and texture, Preparation Example 1 had the highest score compared to Comparative Examples, and Preparation Example 1 was also observed in overall preference. It showed a high preference of 4.32. Therefore, it was confirmed that the preparation of mackerel using the medicinal herb mixture prepared under the conditions of Preparation Example 1 can further enhance the flavor, taste, and texture of mackerel.

Claims (5)

(1) wolfberry, jujube, astragalus, turmeric, ginger, licorice, shiitake, pepper, garlic, onion, green onion, and laurel leaves in water and heated to prepare a primary herbal extract;
(2) adding soy sauce, salt and rice to the first extract of the medicinal herb prepared in step (1), followed by heating to prepare a second medicinal herb extract;
(3) preparing kelp, tertiary extract by heating after adding kelp, red pepper seeds and pepper to the secondary extract of the medicinal material prepared in step (2);
(4) removing kelp from the tertiary extract prepared in step (3) and then adding plum extract and shochu to heat and filtering to prepare a quaternary extract of medicinal material;
(5) adding green tea water, vinegar and water to mackerel, followed by pre-soaking;
(6) dipping the pre-treated mackerel in the step (5) in the quaternary extract of the medicine prepared in the step (4); And
(7) After washing the aged mackerel of the step (6), the method of manufacturing goji wolfberry mackerel, characterized in that it comprises the step of evenly spraying wolfberry salt and drying while spraying wolfberry water on a drying rack. The method of claim 1, wherein the primary extract of the step (1) is 45-55 g of goji berry, 45-55 g of jujube, 18-22 g of yellow radish, 18-22 g of turmeric, 18-22 g of ginger, licorice 18- 22 g, shiitake 18-22 g, pepper 36-44 g, garlic 80-120 g, onion 350-450 g, green onion 45-55 g, and 13-17 sheets of laurel leaves in water Method of manufacturing goji wolfberry mackerel characterized by. According to claim 2,
(1) 45-55 g of goji berry, 45-55 g of jujube, 18-22 g of yellow radish, 18-22 g of turmeric, 18-22 g of ginger, 18-22 g of licorice, 18-22 g of shiitake, 36-44 g of red pepper , 80-120 g of garlic, 350-450 g of onions, 45-55 g of green onions, and 13-17 sheets of laurel leaves in 8-12 L of water, heated, and then heated to prepare a primary herbal extract;
(2) adding 1.8 to 2.2 L of soy sauce, 80 to 120 g of salt and 130 to 170 g of rice to the primary extract of the medicinal herb prepared in the step (1), followed by heating to prepare a secondary medicinal herb extract;
(3) adding the kelp 18-22 g, pepper seed 18-22 g and pepper 18-22 g to the secondary extract of the medicinal herb prepared in the step (2), followed by heating to prepare a tertiary medicinal extract;
(4) removing kelp from the tertiary extract prepared in step (3) and then adding 180-220 mL of plum extract and 45-55 mL of shochu, heating and filtering to prepare a quaternary extract of medicinal material;
(5) adding 0.8-1.2 L of green tea water, 400-600 mL of vinegar and 0.8-1.2 L of water to 2-3 kg of mackerel, followed by pre-soaking;
(6) dipping the pre-treated mackerel in the step (5) in a ratio of 0.8-1.2:0.8-1.2(w:v) in the quaternary extract of the medicinal material prepared in the step (4); And
(7) After washing the aged mackerel of the step (6), the method of manufacturing goji wolfberry mackerel, characterized in that it comprises the step of evenly spraying wolfberry salt and drying while spraying wolfberry water on a drying rack. According to claim 3,
(1) 45-55 g of goji berry, 45-55 g of jujube, 18-22 g of yellow radish, 18-22 g of turmeric, 18-22 g of ginger, 18-22 g of licorice, 18-22 g of shiitake, 36-44 g of red pepper , 80-120 g of garlic, 350-450 g of onions, 45-55 g of green onions, and 13-17 leaves of laurel leaves in 8-12 L of water at 10-20°C for 30-40 minutes, then wetting for 30-40 minutes Heating to prepare a primary herbal extract;
(2) After adding 1.8-2.2 L of soy sauce, 80-120 g of salt and 130-170 g of rice to the primary extract of the medicinal herb prepared in the step (1), heat it for 40-50 minutes to prepare a secondary herbal extract. To do;
(3) Adding kelp 18-22 g, pepper seed 18-22 g and pepper 18-22 g to the secondary extract of the medicinal herb prepared in the step (2), and heating for 20-30 minutes to prepare a tertiary herb extract To do;
(4) After removing the kelp from the tertiary extract prepared in step (3), add 180-220 mL of plum extract and 45-55 mL of shochu, heat for 8-12 minutes, and then filter to extract the fourth extract of medicinal material. Manufacturing;
(5) After adding 0.8-1.2 L of green tea water, 400-600 mL of vinegar and 0.8-1.2 L of water to 2-3 kg of mackerel, soaking and pre-treating at 20-25°C for 10-15 minutes;
(6) After dipping the pre-treated mackerel in the step (5) in the ratio of 0.8-1.2:0.8-1.2(w:v) in the quaternary extract of the medicinal material prepared in the step (4), 15~24 at 4~10℃ Aging for an hour; And
(7) After washing the aged mackerel of the step (6), the method of manufacturing goji wolfberry mackerel, characterized in that it comprises the step of evenly spraying wolfberry salt and drying while spraying wolfberry water on a drying rack. Goji wolfberry mackerel prepared by the method of any one of claims 1 to 4.