KR20210049224A - liver mackerel with dandelion extract and its method of manufacture - Google Patents

Abstract

A method for manufacturing salted grilled mackerel containing a dandelion extract according to an embodiment of the present invention comprises the following steps: (a) removing inedible parts of mackerel and washing the same; (b) aging the washed mackerel by immersing the same in an immersion solution mixed with a dandelion extract; (c) row-aging the immersed mackerel; (d) rapidly cooling the row-aged mackerel; and (e) packaging the rapidly cooled mackerel.

Description

Liver mackerel with dandelion extract and its method of manufacture}

The present invention relates to a method of preparing a mackerel using a dandelion extract, and in particular, the taste by immersing mackerel with an immersion solution prepared including dandelion extract, dandelion vinegar, jujube extract, pine needles, herbs, mulberry leaves, and sea salt. It relates to a method of manufacturing ground mackerel with increased or decreased flavor.

Among the various aquatic products used for food, mackerel is a multi-catch fish, a major fish caught in Korea since ancient times, and has been mainly used for roasting and simmering. Dragging.

Red meat fish such as mackerel are not only rich in polyunsaturated fatty acids EPA and DHA, but also rich in amino acids and nucleic acids, and contain taurine, which has the effect of lowering high blood pressure, stabilizing the mind and preventing stroke. Therefore, it is widely known as a healthy food having an excellent effect on physiological activity.

However, mackerel is rapidly decaying in the biological state, and thus useful substances such as EPA, DHA, amino acids, and nucleic acids having useful effects on health decrease as the mackerel decays, and its useful value decreases, and is present in the meat quality of mackerel. Among the amino acids, histidine is transformed into histamine by bacteria with strong decarboxylase activity, and this histamine is produced in large quantities by lowering the acidity and spoilage of fish, causing side effects such as headache, hives, and allergies to humans. A plan was needed to increase the storage period of mackerel.

Accordingly, as one method to prevent deterioration during distribution of mackerel, a salting method in which fish is pickled and stored using dry seasoning or water seasoning has been traditionally used, but it is difficult to have a sufficient shelf life. , More specifically, the storage method by salting is effective in inhibiting microorganisms, but there is a problem that the unique flavor and marketability of the fish are damaged as the fish tissue changes due to water loss due to excessive osmotic pressure. There was a problem in that the salt for fish was contained in the fish, so that consumers consumed excessive salt.

Therefore, a new type of fish processing method was proposed for the development of dietary culture. For fish manufactured by the conventional production and processing method, salt and alcohol extracts were each sequentially or simultaneously mixed and treated at a maximum temperature of -20°C for 1 day. The fish was processed by aging at a higher temperature to remove the fishy smell.

However, in the prior art as described above, most of the functional materials and salts are immersed in a state of high moisture, so that the functionality may be deteriorated due to dehydration during drying or aging by drying or aging.

Therefore, there is an urgent need to develop a technology for preventing mackerel from lowering the acidity, controlling the production of histamine, and providing easy productivity and useful nutrients to those who manufacture and consume liver mackerel.

On the other hand, dandelion is called as a perennial plant that grows in a sunny place in the field, and is called Pogongyeong, which is picked and dried before flowering. As a result, it was medicated as an antipyretic and antiperspirant in oriental medicine, and it has the same chemical structure as vitamin A, so it is used as a cure for night blindness and is effective for constipation.

Dandelion having such functional characteristics was conventionally taken as young leaves and mainly consumed as herbs, and flowers of dandelion were made and eaten as tea to make it easier to eat and drink.

However, taking them individually has a problem in that it is difficult to produce the full effect of dandelion, and it is not easy to eat all parts at once.

In order to solve the above problems, an object of the present invention is to provide a method for preparing gango mackerel in which the useful effects of dandelion are cultivated in mackerel using an immersion solution containing dandelion extract, and the storage period as well as taste and aroma are increased. .

On the other hand, the immersion solution for manufacturing the liver mackerel does not contain only the extract of dandelion, but can provide a method for manufacturing liver mackerel that obtains the useful effects of jujube, pine needles, herbs, mulberry leaves, and sea salt contained in the immersion solution.

In addition, another object of the present invention is to further include a smoking step in the method for preparing ground mackerel, by first heating the liver mackerel, so that the eater can easily consume the mackerel prepared in the embodiment of the present invention.

A method for preparing ground mackerel comprising a dandelion extract according to an embodiment of the present invention for solving the above problem includes the steps of: (a) removing and washing the inedible part of mackerel; (b) aging the washed mackerel by immersing it in an immersion solution mixed with a dandelion extract; (c) serially aging the immersed mackerel; It characterized in that it comprises a dandelion extract, characterized in that it comprises the step of (d) quenching the serially aged mackerel and (e) packaging the quenched mackerel.

On the other hand, the method of manufacturing ground mackerel of the present invention may be prepared by including all of the fish belonging to the blue fish and edible fish such as blacktail, flatfish, etc., rather than a manufacturing method limited to one type of mackerel.

On the other hand, the method for producing the dandelion extract, washing the dandelion roots and leaves; Drying the washed dandelion roots in a sunny place and drying the leaves in a shaded area; Steaming the dried dandelion roots and leaves in a steamer; Drying the steamed dandelion roots and leaves; It characterized in that it is produced by heating the dried roots and leaves to obtain a heated extract.

Here, in the step of heating the dried dandelion roots and leaves to obtain a heated extract, water is added to the dried dandelion leaves and roots at a weight ratio of 1: 100 to 500, and this is performed at a temperature of 90 to 120° C. for 1 to 2 hours. It is characterized by heating.

In addition, the immersion solution in which the dandelion extract is mixed may include dandelion vinegar, jujube extract, pine needles, herbs, mulberry leaves, and sea salt.

In addition, the immersion solution is characterized in that it has a temperature of 1 to 10 ℃, and has a salinity of 6 to 7.

In addition, the dandelion vinegar, pulverizing the dandelion roots and leaves with a grinder; Preparing a mixture by adding yeast, malt, yeast, and cooked grains to the pulverized dandelion roots and leaves; Applying pressure to the mixture and mixing water to prepare a mixed solution; Sealing the mixed solution and aging it for 3 to 5 days at a temperature of 23 to 29°C; Separating impurities by permeating the aged mixed solution through a strainer; It characterized in that it is produced by the step of aging by adding persimmon vinegar or acetic acid bacteria to the selected mixed solution.

In addition, the jujube extract is characterized in that it is extracted through any one of a solvent extraction method, a supercritical extraction method using a reduced pressure and high temperature using carbon dioxide, an ultrasonic extraction method, and a fermentation extraction method.

In addition, the immersion solution contains 1 to 10% by weight of dandelion extract based on the total weight of the immersion solution. It characterized in that it is included.

On the other hand, after the step (c), it may further include the step of smoking the mackerel that has been serially aged.

Gango mackerel comprising a dandelion extract prepared according to an embodiment of the present invention has the advantage of providing a gangol mackerel having useful effects to consumers by applying the useful effects of dandelion to mackerel.

Since the fishy mackerel containing the dandelion extract according to an embodiment of the present invention has a reduced fishy taste, adults or children who avoid the fishy taste of fish can easily enjoy it.

Since the ground mackerel containing the dandelion extract according to the embodiment of the present invention undergoes the smoking step, it is first heated and manufactured, so that when a consumer wants to consume the ground mackerel prepared with the present invention, it can be easily consumed through a simple cooking process. There is an advantage.

Gango mackerel comprising a dandelion extract according to an embodiment of the present invention can provide gango mackerel that can simultaneously obtain useful effects present in jujube, pine needles, herbs, mulberry leaves, and sea salt, as well as the useful effects of dandelion.

In the following description, terms such as first and second are terms used to describe various elements, and their meanings are not limited, and are used only for the purpose of distinguishing one element from other elements.

The singular expression used in the present invention includes a plurality of expressions unless the context clearly indicates otherwise. In addition, terms such as "comprise", "include" or "have" described below are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification. It is to be construed and not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms as defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in the present application. Does not.

Hereinafter, a description will be made in detail with respect to the gango mackerel including dandelion extract according to an embodiment of the present invention and a method for preparing the same.

First, a method of manufacturing ground mackerel comprising a dandelion extract according to an embodiment of the present invention includes the steps of: (a) removing and washing the inedible portion of mackerel; (b) aging the washed mackerel by immersing it in an immersion solution mixed with a dandelion extract; (c) serially aging the immersed mackerel; (d) quenching the serially aged mackerel and (e) packing the quenched mackerel.

Here, the method of manufacturing ground mackerel according to an embodiment of the present invention is not limited to one type of mackerel, and edible fish such as herring, sardine, horse mackerel, mackerel, etc., and edible fish such as blacktail, flatfish, etc. may all be used.

On the other hand, in the pretreatment step of (a), depending on the fish species (hereinafter referred to as "mackerel"), the head, intestines, bones, fins, etc. are removed by activating, or involuntary parts such as scales are removed by scooping a sheep cloth. ; It includes the step of washing the mackerel from which the inedible part has been removed with water, and collecting the mackerel in a water bath for 20 to 30 minutes.

At this time, the temperature of the water used in the pretreatment step may be characterized in that the temperature of 1 ~ 40 ℃.

Here, when the temperature of the water is less than 1℃, the muscle layer of the fish contracts, and when it goes through the immersion and aging step after the pretreatment step, there may be a problem that the useful ingredients of dandelion do not penetrate deep into the mackerel, and the temperature of the water is 40℃. If this is the case, there may be a problem that the mackerel is cooked due to heat in the pretreatment step.

On the other hand, the step (d) may be characterized in that the rapid cooling to a cooling temperature of -5 ~ 2 ℃.

Here, when the cooling temperature is lower than -5°C, the muscle layer of mackerel that has been packaged may be excessively contracted due to supercooling, resulting in a loss of texture, resulting in poor consumer preference. In addition, when the cooling temperature is 2°C or higher , As the mackerel goes through step (e) without being sufficiently cooled, the internal temperature of the mackerel rises on the way to the delivery means for transportation to the consumer, causing a problem of deterioration.

On the other hand, the method for manufacturing gango mackerel including a dandelion extract according to an embodiment of the present invention may further include passing through a metal detector after step (e).

This is to select metallic substances (fishing needles, harmful heavy metals) that are latent in the body of the mackerel and have not been treated in the pretreatment step of (a).

On the other hand, the method for producing a dandelion extract included in the step (e), washing the dandelion roots and leaves; Drying the washed dandelion roots in a sunny place and drying the leaves in a shaded area; Steaming the dried dandelion roots and leaves in a steamer; Drying the steamed dandelion roots and leaves; It may be characterized in that it is prepared by heating the dried dandelion roots and leaves to obtain a heated extract.

In addition, in the step of heating the dried dandelion roots and leaves to obtain a heated extract, water is added to the dried dandelion roots and leaves in a weight ratio of 1: 100 to 500, and this is performed at a temperature of 90 to 120° C. for 1 to 2 hours. It can be characterized by heating.

At this time, when the heating temperature for obtaining the heated extract is less than 90°C, there may be a problem in that effective substances cannot be easily extracted from the leaves and roots of dandelion, and when the temperature of 120°C is exceeded, due to excessive high temperature As the evaporation amount increases, a problem may occur in extracting the effective substance of dandelion.

In addition, if the heating time for obtaining the heated extract is less than 1 hour, it is difficult to sufficiently extract useful substances from dandelion leaves and roots, and if it exceeds 2 hours, useful substances that can be derived from dandelion leaves and roots are more No abnormality occurs, and there may be a problem in that the extract is increased by heat.

In addition, in the step of obtaining the heated extract, when the water is less than 100 parts by weight, the effective substance is extracted by evaporating a large amount of water by heating at a temperature of 90 to 120° C. for 1 to 2 hours during the extraction process. It is difficult, and if it exceeds 500 parts by weight, since the effective substances of dandelion leaves and roots are diluted with water due to excessive amounts, there may be a problem that the effect of the effective substances cannot be easily obtained.

In addition, the immersion solution in which the dandelion extract is mixed may include dandelion vinegar, jujube extract, pine needles, herbs, mulberry leaves, and sea salt.

Here, jujube contains a large amount of tannins and cyclic amps, activates body physiological activity, improves blood circulation, discharges toxins from the human body, and relieves swelling. It can show efficacy.

In addition, pine needles contain a large amount of useful ingredients useful for the human body such as vitamin A, vitamin C, vitamin K, chlorophyll, calcium, iron, etc., and these useful ingredients relieve cholesterol in the body and expand the peripheral nerves to expand the hormone. Since it has the effect of promoting secretion, it can help prevent vascular diseases such as high blood pressure and arteriosclerosis.

In addition, the herb contains minerals, vitamins, and amino acids, and the useful ingredients enhance immune function, aid in digestion, and have tonic, anti-inflammatory, and anticancer effects.

In addition, mulberry leaves contain alanine, aspartic acid, serine, and tyronsin, which lowers cholesterol levels in the brain to prevent senile dementia, and is rich in calcium that prevents osteoporosis, so it has an effect on the improvement of the musculoskeletal system. Nojirimycin and calistezin, which are contained, are also effective in improving diabetes.

In addition, sea salt is rich in minerals and minerals such as magnesium, zinc, potassium, and iron, so it promotes metabolism, aids digestion, and has an effect on detoxification.

On the other hand, the immersion solution in which the dandelion extract is mixed contains natural sea salt, but this is only a preferred example, and the present invention is not limited thereto, and edible salts such as rock salt, purple salt, re-decontamination, refined salt, and bamboo salt may be included.

In addition, the immersion solution may have a temperature of 1 to 10°C and a salinity of 6 to 7.

At this time, the temperature of the immersion solution is adjusted to be 1 to 10°C, and the salinity is 6 to 7, and if the temperature of the immersion solution is less than 1°C, there may be a problem in that salting is not performed well due to cooling of the immersion solution. In addition, if it exceeds 10℃, it may lead to spoilage of fish due to high temperature, and excessive salt may be added to the fish as well as a lot of moisture from the fish may be eliminated and the texture may be deteriorated. In addition, when the salinity exceeds 7, the salinity is high and the consumer consumes an excessive amount of salt, and when the salinity is less than 6, it may not be possible to prevent the fish from being spoiled.

Meanwhile, the temperature of the immersion solution may be adjusted using a dandelion extract, and when the temperature of the dandelion extract is too low, the one obtained by deicing the dandelion extract may be used.

In addition, the dandelion vinegar, pulverizing the dandelion leaves and roots with a grinder; Preparing a mixture by adding yeast, malt, yeast, and cooked grains to the pulverized dandelion leaves and roots; Applying pressure to the mixture and mixing water to prepare a mixed solution; Sealing the mixed solution and aging it for 3 to 5 days at a temperature of 23 to 29°C; Separating impurities by permeating the aged mixed solution through a strainer; It may be prepared in the step of aging by adding persimmon vinegar or acetic acid bacteria to the selected mixed solution.

Here, when the temperature of the aging step for producing the dandelion vinegar is 23°C or less, maturation is not properly performed, so the time of the aging step is lengthened, and a problem of deterioration of the taste may occur, and when the temperature exceeds 29°C. , In the aging step, there may be a problem in which component changes due to temperature occur.

In addition, if the time of the ripening step for producing dandelion vinegar is less than 3 days, it is difficult to reach the acidity and sugar content for producing the vinegar yet, and if it exceeds 5 days, there is a problem that useful substances no longer come out of dandelion. I can.

On the other hand, including the step of permeating the aged mixed solution through a strainer, adding persimmon vinegar or acetic acid bacteria to ripen,

The temperature at which the persimmon vinegar or acetic acid bacteria are put and aged is most preferably maintained at a temperature of 30 to 35°C, which is an optimal growth condition for microorganisms.

Meanwhile, the jujube extract may be extracted through any one of a solvent extraction method, a supercritical extraction method using a reduced pressure and high temperature by carbon dioxide, an ultrasonic extraction method, and a fermentation extraction method in order to further enhance the useful effect of tannin and cyclic amp. I can.

Here, the extraction method by the supercritical extraction method by decompression and high temperature by carbon dioxide refers to a supercritical fluid extraction method, and in general, the supercritical fluid is It has liquid and gas properties, chemically has a polarity similar to that of non-polar solvents, and due to this property, supercritical fluids are used for extraction of oil-soluble substances.

Carbon dioxide becomes a supercritical fluid having both liquid and gaseous properties as the pressure and temperature reach a critical point due to the operation of the supercritical fluid device, and as a result, the solubility of the oil-soluble solute increases. When the supercritical carbon dioxide passes through an extraction container containing a certain amount of a sample, the fat-soluble material contained in the sample is extracted from the supercritical carbon dioxide.

After extracting the fat-soluble material, if the sample remaining in the extraction container is passed through the supercritical carbon dioxide containing a small amount of co-solvent again, components that were not extracted with pure supercritical carbon dioxide can be extracted.

The supercritical fluid used in the supercritical extraction method of the present invention can effectively extract an active ingredient by using a supercritical carbon dioxide or a mixed fluid in which a co-solvent is additionally mixed with carbon dioxide.

As such co-solvent, one or a mixture of two or more selected from the group consisting of chloroform, olive oil, ethanol, methanol, water, ethyl acetate, nucleic acid, and diethyl ether may be used. Preferably, one or a mixture of two or more selected from the group consisting of olive oil, ethanol, methanol, and water may be used. A preferred solvent may be water.

In addition, the ultrasonic extraction method is an extraction method using energy generated by ultrasonic vibration, and the ultrasonic wave can destroy the insoluble solvent contained in the sample in the water-soluble solvent. Since the kinetic energy of the reactant particles is increased, sufficient energy required for reaction is obtained, and high pressure is induced by the impact effect of ultrasonic energy to increase the mixing effect of the material contained in the sample and the solvent, thereby increasing the extraction efficiency.

The extraction solvent that can be used in the ultrasonic extraction method may be one or a mixture of two or more selected from the group consisting of chloroform, ethanol, methanol, water, ethyl acetate, nucleic acid, and diethyl ether. The extracted sample may be vacuum filtered to recover the filtrate, then removed with a vacuum evaporator, and freeze-dried to obtain an extract through a conventional extract preparation method.

In addition, the immersion solution contains 1 to 10% by weight of dandelion extract based on the total weight of the immersion solution. Can be included.

This is, when the dandelion extract is contained in an amount of less than 1% by weight, the useful effect of dandelion cannot be easily applied to the mackerel of the present invention, and when it exceeds 10% by weight, due to the inherent bitter taste of dandelion, the dandelion extract of the present invention This is because a bitter taste may be added to the taste of ground mackerel, which may cause a problem in which preference is degraded.

On the other hand, after the step (c), it may further include the step of smoking the mackerel that has been serially aged.

Here, the temperature of the smoking may be characterized in that smoking at a temperature of 60 ~ 70 ℃, in this case, the wood for smoking may include oak, hickory, musket, pecan, alder.

At this time, when the temperature of the smoking is less than 60 ℃, there may be a problem that the smoke smell is difficult to cut into the whole mackerel passed through the smoking step, and when the temperature of the smoking exceeds 70 ℃, according to an embodiment of the present invention The heat reaches the inside of the mackerel, which may cause a problem of becoming a hard mackerel rather than a moist mackerel.

[Example 1]

First, in order to prepare a ground mackerel containing a dandelion extract according to an embodiment of the present invention, removing and washing the involuntary part of mackerel, immersing the washed mackerel in an immersion solution mixed with a dandelion extract and aging it. , It was prepared through the steps of serially aging the immersed mackerel, and the step of quenching the immersed mackerel.

Here, the dandelion extract is 5% by weight of the dandelion extract based on the total weight of the immersion solution It was characterized by including, and to maintain a temperature of 5 ℃ and a salinity of 6.

[Example 2]

Processed in the same manner as in Example 1, but used mackerel, not mackerel.

[Example 3]

Processed in the same manner as in Example 1, but prepared by including jujube extract, pine needles, and herbs in the immersion solution.

[Comparative Example]

One of the gango mackerel sold in the market was randomly selected.

[Experimental Example 1] Sensory test

The inspectors for the product palatability inspection of ground mackerel and mackerel prepared including the dandelion extract prepared in Examples 1, 2, and 3 of the present invention, and commercially available mackerel were targeting an unspecified number of street passers-by in their twenties. 10 men and 10 women were selected from the age of 40 to the age of 40.

Afterwards, each inspector was given a scorecard and the preference of each measurement item was measured on a 9-point scale. For each sample, various items such as fragrance (removal of fishy smell), taste, color, texture, and preference were described, and a 9-point scale (1: very dislike, 5: moderate, 9: very good) was used.

The results are shown in Table 1 below.

Acceptance comparison table division Average Preference Fragrance (removal of fishy smell) flavor color Texture Example 1 8.5 8.8 7.8 7.4 7.6 Example 2 7.9 8.2 7.7 7.8 7.9 Example 3 8.2 8.3 8.1 7.2 7.8 Comparative example 7.0 6.5 6.9 6.7 6.5

Preference evaluation graph of [Example 1]

As a result of analyzing the consumer preference of the developed gango mackerel, it was found that it received high evaluation of 8.5 in preference, 8.8 for smell (removal of fishy odor), 7.8 for taste, 7.4 for color, and 7.6 for texture.

In addition, it can be seen that preference, flavor, taste, color, and texture are all improved when compared with conventionally marketed gango mackerel.

Preference evaluation graph of [Example 2]

As a result of analyzing the consumer preference of the developed liver mackerel, it was found that it received high evaluation of preference 7.9, aroma (removal of fishy smell) 8.2, taste 7.7, color 7.8, and texture 7.9. It can be seen that the acceptability is all increased.

Preference evaluation graph of [Example 3]

As a result of analyzing the consumer preference of ground mackerel using an immersion solution including jujube extract, pine needles, and herbs according to an embodiment of the present invention, the high evaluation of preference 8.2, fragrance (removal of fishy smell) 8.3, taste 8.1, color 7.2, texture 7.8 Appeared to have received.

In addition, it can be seen that when compared with the commercially available gango mackerel, the overall acceptability is all increased.

Preference evaluation graph of [Comparative Example]

As a result of analyzing the consumer preference of conventionally marketed mackerel, it was found that it received a preference of 7.0, aroma (removal of fishy smell) of 6.5, a taste of 6.9, a color of 6.7, and a texture of 6.5, and was evaluated relatively low when compared with Examples 1 to 3. .

[Experimental Example 2] Derivation of optimal conditions during smoking

In this experiment, when manufacturing ground mackerel that went through the smoking stage, the smoking status was measured after passing through the smoking stage by varying the smoking temperature to derive the optimum conditions. Here, the ground mackerel was prepared by the process of Example 1, and then smoked. At this time, oak was used as a tree for smoking.

The conditions and results are shown in Table 2 below.

Moisture content of ground mackerel according to smoking temperature Temperature time Way Moisture content 50℃
30 minutes
Smoking 60% 70℃ 35% 90℃ 10%

Referring to Table 2, it can be seen that when the smoking process was performed for 30 minutes at a smoking temperature of 70° C., the water content that is easy to consume of ground mackerel has the most appropriate 35%.

[Experimental Example 3] Comparison of nutritional components of ground mackerel prepared in Example 1 and Comparative Example

In order to compare the nutritional content of ground mackerel prepared with dandelion extract prepared according to an embodiment of the present invention and the nutrient content of commercially marketed mackerel, ground mackerel prepared according to Example 1 of the present invention, and nutritional components of commercial ground mackerel Was investigated.

At this time, the measurement items were items that have useful effects on the human body such as calcium, EPA, DHA, taurine, calcium, protein, and inorganic. (At this time, the sample for nutrient analysis was based on 100 g of ground mackerel fish or edible part.)

The results are shown in Table 3 below.

division Nutritional value (unit mg) calcium EPA DHA Taurine potassium Example 1 26 1.8 2.3 1.5 20 Comparative example 20 1.0 1.6 1.2 16

Referring to Table 3, the liver mackerel containing an extract of dandelion prepared according to an embodiment of the present invention is in the content of useful nutrients such as calcium, EPA, DHA, taurine, potassium, etc. It can be seen that it shows a high value compared to the content.

The embodiments of the present invention have been described with reference to the accompanying tables and graphs above, but those of ordinary skill in the art to which the present invention pertains may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You will understand that you can. Therefore, the embodiments described above are illustrative and non-limiting in all respects.

Claims (10)

(a) removing and washing the inedible part of mackerel;
(b) aging the washed mackerel by immersing it in an immersion solution mixed with a dandelion extract;
(c) serially aging the immersed mackerel;
(d) quenching the serially aged mackerel and
(e) a method for producing ground mackerel comprising a dandelion extract, characterized in that it comprises the step of packaging the quenched mackerel.
The method of claim 1,
The method for preparing the dandelion extract,
Washing dandelion roots and leaves;
Drying the washed dandelion roots in a sunny place and drying the leaves in a shaded area;
Steaming the dried dandelion roots and leaves in a steamer;
Drying the steamed dandelion roots and leaves;
And heating the dried dandelion roots and leaves to obtain a heated extract. A method for producing ground mackerel comprising a dandelion extract.
The method of claim 2,
Heating the dried dandelion roots and leaves to obtain a heated extract,
Water is added to the dried dandelion roots and leaves at a weight ratio of 1: 100 to 500 and heated at a temperature of 90 to 120° C. for 1 to 2 hours.
The method of claim 1,
The immersion solution in which the dandelion extract is mixed,
Dandelion vinegar, jujube extract, pine needles, herbs, mulberry leaves, a method for producing gango mackerel comprising a dandelion extract, characterized in that it comprises a sea salt.
The method of claim 4,
The immersion solution,
It has a temperature of 1 to 10 ℃, characterized in that it has a salinity of 6 to 7, characterized in that it has a dandelion extract manufacturing method comprising a dandelion.
The method of claim 4,
The dandelion vinegar,
Crushing dandelion leaves and roots with a grinder;
Preparing a mixture by adding yeast, malt, yeast, and cooked grains to the pulverized dandelion leaves and roots;
Applying pressure to the mixture and mixing water to prepare a mixed solution;
Sealing the mixed solution and aging it for 3 to 5 days at a temperature of 23 to 29°C;
Separating impurities by permeating the aged mixed solution through a strainer;
A method for producing gango mackerel comprising a dandelion extract, characterized in that it is prepared comprising the step of aging persimmon vinegar or acetic acid bacteria in the selected mixed solution.
The method of claim 4,
The jujube extract is,
A method for producing gango mackerel including dandelion extract, characterized in that it is extracted through any one of a solvent extraction method, a reduced pressure and high temperature using carbon dioxide, an ultrasonic extraction method, and a fermentation extraction method
The method of claim 1,
The immersion solution,
Dandelion extract is 1 to 10% by weight based on the total weight of the immersion solution A method for producing gango mackerel comprising a dandelion extract, characterized in that it is included.
The method of claim 1,
After step (c) above,
A method of manufacturing ground mackerel comprising a dandelion extract, characterized in that it further comprises the step of smoking the aged mackerel.
Liver mackerel comprising a dandelion extract prepared by the method of any one of claims 1 to 9.