KR20210030840A - Manufacturing method of flatfish sikhae using olive leaf and flatfish sikhae thereof - Google Patents

Abstract

The present invention relates to a method of preparing flatfish sikhae (fermented flatfish) by using olive leaves, and the flatfish sikhae prepared thereby, capable of improving freshness of flatfish. According to the present invention, the method of preparing flatfish sikhae by using olive leaves includes: a raw material preparation step; a flatfish salting step; a flatfish drying step; a hard-boiled rice preparation step; a sliced radish preparation step; a sliced carrot preparation step; a seasoning step; an olive leaf preparation step; an olive leaf extraction step; a mixing step; and an aging step.

Description

Manufacturing method of flounder seaweed using olive leaves and flounder seaweed prepared therefrom {MANUFACTURING METHOD OF FLATFISH SIKHAE USING OLIVE LEAF AND FLATFISH SIKHAE THEREOF}

The present invention relates to a method for preparing flatfish meal using olive leaves and to a method for preparing flatfish meal prepared therefrom, and more particularly, to remove viruses in flatfish through the antioxidant effect of olive leaves, thereby improving the freshness of flatfish while being rich in vitamins and proteins. The present invention relates to a method for preparing flatfish seaweed using olive leaves that can significantly improve the preference of general consumers by maintaining the efficacy of flatfish, and to a method for preparing flatfish seaweed prepared therefrom.

Flounder belongs to the Flounder family Flounder family, and is a saltwater fish with two eyes asymmetrically oriented to the left side of the head and a flat body.

Flounder, also known as flounder, is common in all coasts of Korea, and it is distributed and inhabits along the coast of the West Sea, and then goes south and south again in autumn. In addition, flounder is widely distributed in Korea, Japan, and the South China Sea.

These flounders have a body length of 60 cm to 80 cm and have a protective color of yellow brown because they live in the sandy bottom of the sea not exceeding 200 m in depth. In other words, flatfish has dark brown and white spots on a yellowish brown background, and the other side is white.

Flounder is caught in large numbers from December to March, mainly through junak or low-floor trawl fishing, but with the recent development of aquaculture technology, it can be easily encountered in the marketplace.

Flatfish is mainly consumed as fresh raw fish because it has a high protein content and low fat, so it tastes light and refreshing, but it can also be eaten as fried, steamed, or tang.

In addition, as described in Registration Patent No. 10-1637033 (registration date: June 30, 2016), the flatfish is prepared in the step of preparing flatfish fish meat, a salt solution containing 3 to 7% (w/v) salt. Salting the flatfish fish meat with salting, seasoning the salted flatfish fish meat, and applying breadcrumbs to the seasoned flatfish fish meat, and then coating egg liquid, and then applying fried flour, wherein the salt solution contains Jeju Joritdae extract. Further included in a concentration of 80 to 150 ㎍ / ㎖, additionally included in a concentration of 80 to 150 ㎍ / ㎖ shiitake mushroom powder, further included in a concentration of 80 to 150 ㎍ / ㎖ kelp powder, Shiho Various food products are being developed using a method for preparing flatfish cutlets further comprising an extract at a concentration of 80 to 150 µg/ml.

On the other hand, olive leaves are opposite, long oval, flat edges, and scaly white hairs grow densely on the back side.

These olive leaves are rich in oleuropein, a plant-based physiologically active substance, and polyphenols that act as antioxidants such as caffeic acid, catechin, tyrosol, and hydroxytyrosol are also abundant, which blocks harmful oxygen in the body. It has strong antioxidant properties. In particular, olive leaf contains 50 times more oleuropein than olive fruit, so it can suppress aging and increase immunity, prevent and treat hypertension, diabetes, cardiovascular disease, anticancer and antioxidant action, antiviral, antibiotic, and antifungal efficacy. It is known that it has improved immunity, improved brain function, and skin beauty effects.

In addition, olive leaves contain oleic acid, an unsaturated fatty acid that is beneficial to the body, so it can help prevent high blood pressure and heart disease by lowering the level of unhealthy LDL cholesterol.

As described above, olive leaves having various effects are used to prepare and consume liquids such as olive leaf tea, or as solids such as olive leaf powder.

Accordingly, there is a need to develop a food that can consume both the efficacy of olive leaves and the efficacy of flatfish.

The present invention has been proposed in order to solve the above-described problems, and a method for manufacturing flatfish eating seaweed using olive leaves that can improve the freshness of flatfish by sterilizing and antibacterializing flatfish through the antioxidant effect of olive leaves, thereby removing viruses and the like in flatfish. And there is an object of providing a flatfish seaweed prepared therefrom.

In particular, by maintaining nutrients such as vitamins and proteins of flatfish, not only has the effect of obesity prevention, anemia prevention, vascular disease, fatigue recovery, etc., but also contains nutrients such as oleuropein that olive leaves have, including antioxidant activity, immunity, An object of the present invention is to provide a method for preparing flatfish meal using olive leaves that can obtain effects such as improving blood circulation and preventing skin aging, and to provide a flatfish meal prepared therefrom.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for preparing flatfish meal using olive leaves according to the present invention includes a raw material preparation step of washing and preparing the selected flatfish, and adding coarse salt to the prepared flatfish and mixing them at 15°C to 23°C. A flatfish salting step of salting for 35 days, a flatfish drying step of removing and washing the head, skin, and intestines of the salted flatfish and drying to remove moisture, and the selected barley rice and meso added to water and steamed. After preparing the barley rice and mezo rice, the preparation step of preparing godubap by mixing the barley rice and the mesobab, and preparing the pickled radish for 1 to 5 hours by chopping the selected radish and mixing it with coarse salt. A radish preparation step, a carrot vegetable preparation step of preparing a carrot vegetable marinated for 1 to 5 hours by chopping the selected carrots, adding to coarse salt, mixing, and adding the godubap, the radish and the carrot paste to the dried flatfish. After adding, the seasoning step of preparing a blend by mixing the seasoning made of cheongyang pepper powder, chopped garlic, ginger, and sugar, the olive leaf preparation step of washing and preparing the selected olive leaves, and the prepared olive leaves in water. Then, the olive leaf extraction step of preparing an olive leaf extract by brewing at 80°C to 85°C for 5 to 15 minutes, and a mixing step of preparing a mixture by adding and mixing the olive leaf extract and the prepared olive leaf to the formulation. And, the mixture comprises a aging step of primary aging for 3 to 4 days at room temperature of -2°C to 14°C and then secondary aging at 15°C to 23°C for 15 to 30 days.

In addition, between the raw material preparation step and the flatfish salting step, it may include a flatfish immersion step of immersing in Takju for 5 to 20 minutes in order to remove the fishy smell of the prepared flatfish.

At this time, the godubap is preferably prepared by mixing 20 to 40 parts by weight of the barley rice and 70 to 90 parts by weight of the mesobab.

In addition, the blend is 90 to 120 parts by weight of the godubap, 110 to 130 parts by weight of the radish, 40 to 80 parts by weight of the carrot vegetable, and 10 to 30 parts by weight of the cheongyang pepper powder based on 100 parts by weight of the dried salted flatfish. Parts by weight, 1 to 10 parts by weight of the chopped garlic, 0.5 to 5 parts by weight of the ginger, and 5 to 20 parts by weight of the sugar are blended, and the mixture is 5 to 20 parts by weight of the olive leaf extract based on 100 parts by weight of the blend. It is preferably prepared by mixing 0.5 to 5 parts by weight of the olive leaf with a part by weight.

On the other hand, the present invention is a flatfish sikhae prepared by any one of the methods for producing flatfish sikhae using the olive leaf.

As described above, according to the present invention, by sterilizing and antibacterializing flounder through the antioxidant effect of olive leaves, it is possible to help reduce the occurrence of food poisoning, etc. when ingested by improving the freshness of flounder by removing viruses and the like in flounder. There is an effect that can help to improve the shelf life by improving the shelf life of the product.

In addition, by using olive leaves, the taste and texture of flatfish can be improved so that general consumers can easily consume it, thereby improving the preference of general consumers, thereby greatly expanding the consumer base.

In addition, by manufacturing flatfish as food, it is possible to improve the visual preference and appetite of general consumers, thereby improving the product's marketability.

In addition, including active ingredients such as vitamins and proteins of flatfish and active ingredients such as oleuropein of olive leaves, it prevents obesity, prevents anemia, vascular disease, fatigue, as well as antioxidant action, immunity, improves blood circulation, and skin aging. There is an effect that can obtain effects such as prevention.

In addition, by adding and mixing raw olive leaves, the efficacy of olive leaves can be greatly improved, thereby improving consumer satisfaction and marketability.

1 is a method for manufacturing flatfish sikhae using olive leaves according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing flatfish seaweed using olive leaves and a flatfish seaweed prepared therefrom according to the present invention.

1 is a method for manufacturing flatfish seaweed using olive leaves according to an embodiment of the present invention.

In the method for preparing flatfish meal using olive leaves according to a preferred embodiment of the present invention, as shown in FIG. 1, a raw material preparation step of washing and preparing the selected flatfish, and coarse salt is added to the prepared flatfish and mixed. The flatfish salting step of salting, the flatfish drying step of removing and washing the head, skin, and intestines of the salted flatfish and drying to remove moisture, and the selected barley rice and meso added to water and steamed to make barley rice and meso After preparing rice, a godubap preparation step of preparing godubap by mixing the barley rice and the mezobab, a radish preparation step of preparing a pickled radish after chopping the selected radish and mixing it with coarse salt, and a radish preparation step of preparing a pickled radish. Carrot vegetable preparation step of preparing pickled carrot paste by mixing with coarse salt after cutting, and seasoning made with cheongyang pepper powder, minced garlic, ginger and sugar after adding the godubap, the radish and the carrot paste to the dried flounder. A seasoning step of preparing a blend by mixing and mixing, an olive leaf extraction step of preparing an olive leaf extract after putting the selected olive leaves in water, and a mixture by adding the olive leaf extract and raw olive leaves to the blend and mixing It may be configured to include a mixing step of preparing a, and a aging step of secondary aging after first aging the mixture.

Here, between the raw material preparation step and the flatfish salting step, a flatfish immersion step of immersing in Takju to remove the fishy smell of the prepared flounder may be further included.

First, the selected flatfish is washed in running water to prepare (S10).

The flatfish is about 2 kg, and it is preferable to select white with a smooth surface and transparent flesh, and a reddish color as a whole.

The flatfish does not have a fishy smell, has a chewy umami, and has a high protein, low fat, and low calorie content, so it can help diet. In particular, the flatfish has excellent protein quality, low fat content, and contains a lot of vitamin B12, so it is effective in preventing obesity, preventing anemia, vascular disease, and recovering from fatigue.

In order to remove the fishy smell of the prepared flounder, it is immersed in Takju for 5 to 20 minutes (S20).

In this case, when the prepared flounder is immersed in Takju, the flounder may be rubbed to allow the Takju to soak into the flounder.

When the flatfish is immersed in Takju for less than 5 minutes, the fishy smell of the flatfish is not removed, so that the taste of the flatfish can be deteriorated. There is a problem in that a lot of takju permeates the flatfish, which may deteriorate the texture of the flatfish in the future.

Accordingly, by immersing the flatfish in the Takju for 5 to 20 minutes, it is possible to remove the fishy smell or smell of the flatfish.

On the other hand, in order to sterilize and sterilize the flatfish, it may be immersed in olive leaf tea made of olive trees and olive leaves.

After separating the flatfish immersed in the takju from the takju using a tray, etc., it is washed in cold water.

The reason for washing the flatfish immersed in the Takju with cold water is to reduce the freshness of the flatfish or prevent the occurrence of a fishy smell.

Coarse salt is added to the washed flatfish and mixed and salted for 25 to 35 days at 15°C to 23°C (S30).

When coarse salt is added to the washed flatfish, 10 to 20 parts by weight of the coarse salt may be added to 100 parts by weight of the prepared flatfish.

When the coarse salt is added to the prepared flounder in less than 10 parts by weight, the flatfish is not properly salted, so that the taste and storage period of the flatfish are deteriorated, and when the coarse salt exceeds 20 parts by weight, There is a problem that the saltiness of the flatfish becomes strong.

The flatfish tossed with the coarse salt is put in a jar and aged for 25 to 35 days at room temperature at 15°C to 23°C to salt.

When the coarse salt is added and aged for less than 15°C or less than 25 days, the coarse salt cannot be properly salted because the coarse salt is not absorbed and fermented. When ripening, there is a problem in that the flatfish becomes soft like salted fish, or the saltiness becomes strong due to coarse salt.

By salting the flatfish, the flesh of the flatfish is hardened and the elasticity is improved, thereby improving the chewy texture.

After removing by-products such as the head, shell and intestines of the salted flatfish, it is washed with running water and then dried (S40).

By removing the head, skin, and intestines of the flounder, it is possible to prevent the fast decay of the flounder in the future, as well as to prevent the texture and visual effect from deteriorating, and the taste of the flounder food due to the bitter taste or fishy smell of the intestines. This deterioration can be prevented.

The flatfish from which the by-products have been removed are washed with cold water to remove the salt remaining in the salted flatfish, and then placed in a tray so as not to overlap the flatfish to remove moisture from the salted flatfish, and then dried.

At this time, the salted flatfish may be semi-dried, and it is preferable to naturally dry it using sea breeze.

Drying the salted flatfish improves the sticky texture of the flatfish and prevents water from being generated during the manufacture of flatfish, thereby preventing the taste of the flatfish and the general consumer's appetite from deteriorating.

Meanwhile, the selected barley rice and meso are added to water and steamed to prepare barley rice and meso rice, and then the barley rice and meso rice are mixed to prepare godubap (S50).

It is preferable to select the barley rice to have a light yellow color, glossy, and even and plump eggs.

Here, the barley rice has a lower sugar content and higher fiber content than rice, so it can help predict constipation and diet, as well as improve the texture of flatfish eating afterwards because it maintains firmness for a longer time than rice. Visual satisfaction can be improved.

The selected barley rice is soaked in water and then steamed to prepare barley rice.

The barley rice may be steamed by putting 10 to 30 parts by weight of the water based on 100 parts by weight of the barley rice. That is, when the water is less than 10 parts by weight, the fermentation time may increase when the water is less than 10 parts by weight, and when making flatfish seaweed, when the water exceeds 30 parts by weight, the barley rice becomes real rice. It lowers the firmness.

The prepared barley rice discharges heat to prevent moisture from being generated when preparing the flatfish shiitake.

The meso is yellow in color and does not shiny, and it is preferable to select small and even grains, and it is rich in Ca, Fe, vitamins, dietary fiber, etc., so that the lack of nutrients in barley rice can be supplemented.

The selected meso is put in water and steamed to prepare mesobab.

The mesobab can be prepared by adding 10 to 30 parts by weight of the water to 100 parts by weight of the meso and steaming. That is, when the water is less than 10 parts by weight of the mesobab, the fermentation time increases when the meso is not cooked, and when making flatfish seaweed, the mesobab is a problem that when the water exceeds 30 parts by weight, the mesobab becomes jinbap. There is this.

Therefore, the mesobab and barley rice should be made of miso grained rice in order to improve the texture of the flatfish while reducing the time required for fermentation when making flatfish sikhae.

The mesobab and barley rice are mixed to prepare godubap.

At this time, the heat of the mesobab is discharged while mixing the mesobab with the cooled barley rice. Due to the discharging of the heat of the mesobab, moisture is generated by the heat of the godubap when manufacturing the flatfish seaweed, so that the storage period and texture of the flatfish seaweed may be prevented from deteriorating.

The godubap is preferably prepared by mixing 20 to 40 parts by weight of the barley rice and 70 to 90 parts by weight of the mesobab.

When the barley rice is mixed to less than 20 parts by weight or the mesobab is mixed in excess of 90 parts by weight, the starch of the barley rice is decomposed, resulting in less lactic acid, thereby suppressing the spoilage of flatfish and improving the unique flavor. It's difficult. When the barley rice is mixed in excess of 40 parts by weight or the mesobab is mixed in less than 70 parts by weight, the texture of the flatfish may be deteriorated due to the dry taste of the meso.

On the other hand, the selected radish is shredded and mixed with coarse salt to prepare pickled radish (S60).

It is preferable to select the radish with blue and hard leaves, few fine roots, plump roots, and blue radishes for leaves.

Radish is a low-calorie food that is effective for diet, and it contains a unique starch-degrading enzyme that promotes digestion and absorption of food, contains abundant vegetable fiber, and plays a role in cleaning waste products in the intestine, and has antipyretic effect and coughing or sore throat. It works even when you are sick.

The selected radish is cut into lengths of 5cm to 6cm, thinly sliced vertically, stacked at an angle, and thinly sliced like a thread while pressing lightly with hands.

After sliced the radish, add coarse salt and mix, and pickle for 1 to 5 hours at room temperature at 15°C to 23°C.

If the radish tossed with the coarse salt is pickled for less than 1 hour, there is a problem in that the radish does not breathe and does not discharge enough moisture, so moisture may be generated when preparing the flatfish shiitake, and if the radish is pickled for more than 5 hours, the radish It can reduce the crunchy texture.

Prepare the radish pickled as above by removing moisture.

On the other hand, the selected carrots are sliced and mixed with coarse salt to prepare pickled carrots (S70).

Since the orange color of the carrot is more vivid and darker, the more nutrients are rich, and the smoother surface has a stronger sweetness. Therefore, the color is clear and dark, the surface is smooth, and the shape is hard and not bent.

The carrot is rich in beta-carotene, which has an antioxidant effect, and helps to prevent aging and cancer. In particular, it is effective for eye health because it is rich in lutein and lycopene, and improves immunity, prevents hypertension, and arteriosclerosis. Can help.

The selected carrots may be prepared by peeling the skin after removing soil and impurities in running water.

The carrots are cut into lengths of 1cm to 4cm, thinly sliced vertically, stacked at an angle, and thinly sliced like a thread while pressing lightly with your hand.

The sliced carrots are mixed with coarse salt and marinated at room temperature of 15°C to 23°C for 1 to 5 hours.

When the coarse salt is added and the tossed carrots are pickled for less than 1 hour, there is a problem in that the carrots do not breathe and moisture is not sufficiently discharged, so moisture may be generated when preparing the flatfish sashimi, and if the carrots are pickled for more than 5 hours, carrots It is possible to reduce the color sense of the.

Prepare the carrots pickled as above by removing moisture.

By using the carrot paste, it is possible to improve the color sense of the flounder diet, thereby improving the visual preference of general consumers, as well as helping to sterilize the flatfish due to beta-carotene contained in carrots.

After adding the godubap, the radish, and the carrot vegetable to the dried flatfish, seasoning is added and mixed to prepare a blend (S80).

The seasoning may be prepared with cheongyang pepper powder, minced garlic, ginger, and sugar.

It is preferable to use the cheongyang pepper powder that has a dark color and is not too large.

The cheongyang pepper powder is superior to other peppers in capsaicin, so that it stimulates the stomach wall to stimulate the secretion of digestive juices, stimulates gastrointestinal movements to raise appetite, and increases basal metabolic rate to help diet.

It is preferable to use the minced garlic, which has a hard outer skin, has a sense of weight, and has a white swelling.

Since the minced garlic contains allicin, it can weaken the fishy scent of flatfish, and when consumed with flatfish, it can increase immunity and reduce bad cholesterol.

Ginger has a hard fleshy, large, ocher color, has thick and wide feet, peels well, has a strong unique spicy taste and aroma, and has a rather dark color and a bumpy shape, and selects those with several pieces attached to a lump. It is preferable to use it.

By mixing the ginger, gingerol and shogaol, which are spicy ingredients of the ginger, have a strong sterilizing power against various pathogenic bacteria, particularly typhus or cholera, so that the fishy smell of flatfish can be removed.

The sugar may not only add sweetness, but also induce fermentation of the flatfish seaweed, and the carbon dioxide discharged from the sugar during the fermentation of the flatfish seaweed makes the tangy taste stronger in the flatfish seaweed.

At this time, the sugar may be replaced with oligosaccharides, malt, and the like.

In addition, the seasoning may be prepared by further mixing the sake, and by mixing the sake, the fishy taste of the flatfish can be removed.

The blend is 90 to 120 parts by weight of the godubap, 110 to 130 parts by weight of the radish, 40 to 80 parts by weight of the carrot vegetable, and 10 to 30 parts by weight of the cheongyang pepper powder based on 100 parts by weight of the dried flatfish. , It is prepared by mixing 1 to 10 parts by weight of the minced garlic, 0.5 to 5 parts by weight of the ginger, and 5 to 20 parts by weight of the sugar.

Here, when the blend is less than 90 parts by weight of the godubap with respect to 100 parts by weight of the dried flatfish, the amount of godubap is reduced, and the starch of the godubap is decomposed to reduce the amount of lactic acid produced. There is a problem in that it is difficult to suppress spoilage and improve the flavor, and when the amount of the godubap is blended in excess of 120 parts by weight, the amount of the godubap may be greater than the amount of the flatfish, so it may be difficult to enjoy the texture of the flatfish, and the radish 110 by weight If it is blended in less than part, it may be difficult to include the crunchiness of radish and the efficacy of radish in the flatfish diet, and when it is blended in more than 130 parts by weight of the radish, moisture remaining in the radish will cause moisture. There is a problem that can be done.

In addition, when the blend is mixed with less than 40 parts by weight of the dried flatfish, the color of the carrot color does not appear, so it is difficult to improve the color of flatfish eating, and exceeds 80 parts by weight of the carrot paste. Thus, when mixed, there is a problem in that the preservability of flatfish eaten can be deteriorated due to the moisture remaining in the carrot vegetable.

In addition, when the blend is mixed with less than 10 parts by weight of the cheongyang pepper powder relative to 100 parts by weight of the dried flounder, it is difficult to stimulate the appetite of general consumers because the taste of the cheongyang pepper powder cannot be felt, and the cheongyang pepper powder 30 If it is blended in excess of parts by weight, it may be difficult to expand the consumer base as it may lower the preference of general consumers due to the spicy taste of the cheongyang pepper powder.If it is blended with less than 1 part by weight of the minced garlic, the fishy scent of flatfish It cannot be removed, and when it is blended in excess of 10 parts by weight of the minced garlic, it is possible to lower the preference of general consumers due to the characteristic taste and aroma of garlic.

In addition, when the blend is blended with less than 0.5 parts by weight of the ginger with respect to 100 parts by weight of the dried flounder, the sterilizing effect of ginger cannot be applied, so it is difficult to completely remove the fishy smell of the flatfish and the freshness of the flatfish may decrease. In addition, when the ginger is blended in excess of 5 parts by weight, the taste of the ginger becomes stronger and there is a problem in that the taste of the flatfish can be impaired, and when it is blended with less than 5 parts by weight of the sugar, it is difficult to induce the fermentation of the flatfish. When the sugar is blended in excess of 20 parts by weight, the sweetness of the flatfish sikhae becomes stronger, making it difficult to use as a side dish for rice.

On the other hand, olive leaves are selected and picked from the olive tree, and then washed with running water to prepare (S90).

The olive leaves are collected from an olive tree, are oval-shaped, silvery green, and are preferably selected to have a length of 4 cm to 10 cm and a width of 1 cm to 3 cm.

In addition, when collecting the olive leaves, olive branches may be collected together. At this time, in the case of including the olive branch, it is preferable to select the ones that have no wounds in the olive tree.

The selected olive leaves are washed in running water to remove foreign substances such as soil or dust.

After putting the prepared olive leaf in water, it is brewed at 80°C to 85°C for 5 to 15 minutes to prepare an olive leaf extract (S100).

The olive leaf uses living organisms to allow the active ingredients of the olive leaf to soak well in water. That is, when using the processed olive leaf, the active ingredient of the olive leaf is destroyed and the efficacy may be degraded even if it is watered. However, when the olive leaf is used as a living organism, the active ingredient of the olive leaf is poured into water. So that the efficacy can be maintained.

The olive leaf extract is brewed by putting 10 to 30 parts by weight of the olive leaf based on 100 parts by weight of the water.

When the amount of the olive leaves is less than 10 parts by weight with respect to 100 parts by weight of the water, there is a problem in that the water contains less than 10 parts by weight of the active ingredient of olive leaves, so that the efficacy of oleuropein is insufficient, and the olive leaves exceed 30 parts by weight. When added, the bitter taste of the olive leaves becomes stronger, so that the taste of flatfish seaweed can be deteriorated later.

In addition, if the olive leaves are brewed for less than 80℃ or less than 5 minutes after putting them in the water, there is a problem that the olive leaves do not grow well, and if the olive leaves are brewed for more than 85℃ or for more than 15 minutes, the above There is a problem in that the efficacy of the olive leaf may be degraded because the active ingredient of the olive leaf is oleuropein, which is weak against heat.

By preparing the olive leaf extract, it has sterilization and antibacterial effects that can remove viruses and fungi of flatfish due to active ingredients such as oleuropein of the olive leaf, so that the freshness of flatfish can be improved. The occurrence of food poisoning due to internal viruses, etc. can be prevented in advance, and antioxidant and anti-inflammatory effects can be included in the flounder diet, so that the active ingredients of olive leaves can be easily ingested.

In addition, by preparing and using the olive leaf extract, the efficacy of olive leaf can be significantly improved, thereby improving customer satisfaction and marketability.

The olive leaf extract and the prepared olive leaf are added to the blend and then mixed to prepare a mixture (S110).

At this time, by using the prepared olive leaf as a living organism, there is no separate pre-treatment process, so it can help to lower the production cost, as well as the active ingredients contained in the olive leaf are not deformed or destroyed, so that the active ingredients of the olive leaf remain intact in the later aging process. Since it can be absorbed by the above formulation, the efficacy of olive leaves can be greatly improved.

In addition, since the olive leaf, which is a living organism as described above, contains a large amount of oleuropein components than the fruit, root, and stem, the intake amount can be increased, and it is possible to aid in the maturation of the combination later. It can help to enhance the flavor due to its scent.

That is, by using the prepared olive leaf together with the olive leaf extract, oleuropein, a type of polyphenol, can be easily absorbed into the blend in the later aging process, and by removing bacteria or viruses of flatfish, the shelf life of the product. Not only can it be increased, but the quality of the product can be greatly improved.

In addition, by mixing the olive leaves in the biological state, it may help to improve the visual effect when packing the completed flounder seaweed later.

In the mixture, 5 to 20 parts by weight of the olive leaf extract and 0.5 to 5 parts by weight of the olive leaf are mixed with respect to 100 parts by weight of the blend.

When mixing less than 5 parts by weight of the olive leaf extract with respect to 100 parts by weight of the blend, the content of the olive leaf extract is low, making it difficult to exert the efficacy of the olive leaf, and the concentration of the mixture becomes thicker and the preference of general consumers decreases. When mixing more than 20 parts by weight of the olive leaf extract, the content of the olive leaf extract increases and the concentration of the mixture becomes thin, so that the texture of flatfish eaten can be reduced.

In addition, when the olive leaf is mixed in less than 0.5 parts by weight with respect to 100 parts by weight of the blend, it cannot help to improve the efficacy of the olive leaf, and when the olive leaf is mixed in excess of 5 parts by weight, the olive There is a problem in that the taste of flatfish food may deteriorate due to the bitter taste of the leaves.

By mixing the olive leaf extract and the olive leaf in the biological state in the combination, viruses, fungi, parasites, microorganisms, etc. of the flatfish can be removed through the oleuropein contained in the olive leaf, and the flatfish can be sterilized. It is possible to help to increase the shelf life by improving the freshness of the flatfish and improving the preservability of the product, and it is possible to improve the umami and flavor of the flatfish through the unique aroma and taste of the olive leaf.

The mixture prepared as described above is first aged for 3 to 4 days at room temperature at -2°C to 14°C, and then secondary aged at 15°C to 23°C for 15 to 30 days to complete the flounder diet (S120). ).

When the mixture is aged for less than 3 days at room temperature of -2°C to 14°C, the olive leaf extract is not absorbed by the flounder and the active ingredients of the olive leaf are not absorbed, so it may be difficult to include the efficacy of the olive leaf. There is a problem in that the flavor of the flatfish is deteriorated because the seasoning is not absorbed by the flatfish and radish, and there is a problem in that the flatfish may be spoiled if aged for more than 4 days.

When the primary aged mixture is aged at 15°C to 23°C for less than 15 days, the seasoning, the olive leaf extract, and the active ingredients of the olive leaf are difficult to be absorbed into the dried flatfish, radish, and godubap. If it is aged in excess of, there is a problem in that moisture remaining in the flatfish and radish escapes, and the taste and storage time of the flatfish eaten may be reduced.

As described above, by using olive leaves to prepare flatfish food, it helps to reduce the occurrence of food poisoning, etc. by improving the freshness of flatfish by sterilizing and antibacterializing flatfish through the antioxidant effect of olive leaves, thereby improving the freshness of flatfish by removing viruses in the flatfish. Not only can it be possible, but there is an effect that can help to improve the shelf life by improving the shelf life of the product.

In addition, the use of olive leaves can improve the taste and texture of flatfish, thereby improving the visual preference and appetite of general consumers, improving the product's marketability and making it easier for general consumers to consume. It is possible to improve the preference of consumers, thereby greatly expanding the consumer base.

In particular, it includes active ingredients such as vitamins and proteins of flatfish and active ingredients such as oleuropein of olive leaves to prevent obesity, prevent anemia, vascular disease, fatigue, as well as anti-oxidation, immunity, blood circulation, and skin aging. There is an effect that can obtain effects such as prevention.

Example

(1) Preparation of flatfish

Prepare by washing the selected flatfish.

(2) Flatfish immersion

To remove the fishy smell of the prepared flounder, it is immersed in Takju for 10 minutes and washed in cold water.

(3) Salted flatfish

After adding coarse salt to the washed flatfish, put it in a jar and aged for 30 days in a refrigerator at 18°C to 20°C to salt.

At this time, 15 parts by weight of the coarse salt is added to 100 parts by weight of the washed flatfish.

(4) Dry flounder

After removing the head, shell, and intestines of the salted flatfish, wash it in cold water, put it in a tray so that it does not overlap, and let it air dry.

(5) Preparation of godubap

Selected barley rice and meso are added to water and steamed to prepare barley rice and meso rice, and then the barley rice and meso rice are mixed to prepare godubap.

Here, the barley rice and the mezo rice should be cooked with skewed rice.

In addition, the godubap is prepared by mixing 30 parts by weight of the barley rice and 80 parts by weight of the mesobab.

(6) Radish preparation

Chop the selected radish into lengths of 5cm to 6cm, chop it, add coarse salt, mix, and pickle at 15℃ to 23℃ for 1 hour.

Prepare radish by removing moisture from the pickled radish.

(7) Carrot vegetable preparation

Chop the selected carrots into lengths of 1cm to 4cm, chop them, add coarse salt, mix, and pickle at 15℃ to 23℃ for 1 hour.

Carrot vegetables are prepared by removing moisture from the pickled carrots.

(8) seasoning

After adding the godubap, the radish, and the carrot vegetable to the dried flatfish, a seasoning made of cheongyang pepper powder, minced garlic, ginger, and sugar is added and mixed to prepare a blend.

In this case, the blend is 110 parts by weight of the godubap, 120 parts by weight of the radish, 60 parts by weight of the carrot vegetable, 20 parts by weight of the cheongyang pepper powder, and 5 parts by weight of the minced garlic, based on 100 parts by weight of the dried flatfish. And, it is prepared by mixing 2 parts by weight of the ginger and 10 parts by weight of the sugar.

(9) Olive leaf preparation

Prepare by washing the selected olive leaves.

(10) Preparation of olive leaf extract

After the prepared olive leaves are added to the water, they are brewed at 85° C. for 10 minutes to prepare an olive leaf extract.

Here, in the olive leaf extract, 20 parts by weight of the olive leaf is added to 100 parts by weight of the water.

(11) mixing

The olive leaf extract and the olive leaf are added to the blend and then mixed to prepare a mixture.

In the mixture, 10 parts by weight of the olive leaf extract and 0.5 parts by weight of the olive leaf are mixed with respect to 100 parts by weight of the blend.

(12) Ripening

The mixture is first aged at 15°C to 23°C for 3 days, and then secondary aged at -2°C to 14°C for 15 days to complete the flatfish defrosting.

Experimental Example [Sensory Test]

In this experimental example, a sensory test was performed on the eating of flatfish using olive leaves prepared through the examples. The sensory test technique was conducted on 30 subjects, divided into five items, such as color, aroma, taste, texture, and preference as a prerequisite, and measured by a preference scale method of 10 points, and the results are shown in Table 1 below.

As shown in Table 1 below, it can be seen that overall, excellent evaluation was received in all items.

Item Example color 9.5 incense 9.6 flavor 9.8 Texture 9.7 Overall preference 9.65

Embodiments of the present invention described above and illustrated in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those of ordinary skill in the technical field of the present invention can improve and change the technical idea of the present invention in various forms. Therefore, such improvements and changes will fall within the scope of the present invention if it is obvious to those of ordinary skill in the art.

Claims (5)

The raw material preparation step of washing and preparing the selected flatfish, and
A flatfish salting step of adding coarse salt to the prepared flounder and salting it at 15°C to 23°C for 25 to 35 days,
A flatfish drying step of removing and washing the salted flatfish's head, shell, and intestines and drying it to remove moisture,
A godubap preparation step of preparing godubap by mixing the barley rice and the mesobab by mixing the selected barley rice and meso into water and steaming each of the selected barley rice and meso into water, and
The radish preparation step of preparing pickled radishes for 1 to 5 hours by cutting the selected radishes into pieces and mixing with coarse salt,
Carrot vegetable preparation step of preparing pickled carrots for 1 to 5 hours by slicing the selected carrots and mixing them with coarse salt,
A seasoning step of mixing the dried flatfish with the godubap, the radish, and the carrot vegetable, and then mixing the seasoning made of cheongyang pepper powder, minced garlic, ginger, and sugar to prepare a blend,
The olive leaf preparation step of washing and preparing the selected olive leaves, and
An olive leaf extraction step of preparing an olive leaf extract by putting the prepared olive leaves in water and then brewing at 80°C to 85°C for 5 to 15 minutes,
A mixing step of preparing a mixture by adding and mixing the olive leaf extract and the prepared olive leaf to the blend,
Using an olive leaf comprising a aging step of first aging the mixture at room temperature at -2°C to 14°C for 3 to 4 days and then second aging at 15°C to 23°C for 15 to 30 days Flounder seaweed manufacturing method.
The method according to claim 1,
Between the raw material preparation step and the flatfish salting step, flounder immersion step of immersing in Takju for 5 to 20 minutes in order to remove the fishy smell of the prepared flounder.
The method according to claim 2,
The godubap, the barley rice 20 to 40 parts by weight and the mesobab 70 to 90 parts by weight are mixed to prepare a flatfish sikhae manufacturing method using olive leaves.
The method of claim 3,
The blend is 90 to 120 parts by weight of the godubap, 110 to 130 parts by weight of the radish, 40 to 80 parts by weight of the carrot vegetable, 10 to 30 parts by weight of the cheongyang pepper powder with respect to 100 parts by weight of the dried salted flatfish , 1 to 10 parts by weight of the minced garlic, 0.5 to 5 parts by weight of the ginger, and 5 to 20 parts by weight of the sugar are blended,
The mixture is prepared by mixing 5 to 20 parts by weight of the olive leaf extract and 0.5 to 5 parts by weight of the olive leaf based on 100 parts by weight of the blend.
Float seaweed prepared by the method of any one of claims 1 to 4.

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