KR20210080747A - Method for manufacturing dried Pseudosciaena crocea - Google Patents

Abstract

The present invention relates to a method for manufacturing dried Larimichthys crocea by processing and drying Larimichthys crocea and, more specifically, to method for manufacturing dried Larimichthys crocea, which removes scales and intestines from Larimichthys crocea completing salting through disembowelment to increase preference by removing the cause of the fishy and miscellaneous smell of Larimichthys crocea and additionally dries the Larimichthys crocea completing a preliminary drying process through a low-temperature vacuum drying process to greatly shorten drying time, thereby increasing manufacturing efficiency and maintaining the nutrients and texture of Larimichthys crocea. According to the present invention, the method comprises: a thawing step of thawing frozen Larimichthys crocea at 20 to 30℃ for 10 to 14 hours; a selection step of sorting the thawed Larimichthys crocea by size; a first washing step of repeatedly washing the selected Larimichthys crocea with water 2 to 5 times; a salting step of applying bay salt to the washed Larimichthys crocea to performing salting for 2 to 20 hours; a second washing step of repeatedly washing the salted Larimichthys crocea in water 2 to 3 times; a removal step of removing the intestines of the washed Larimichthys crocea through disembowelment after removing the scales; a third washing step of repeatedly washing the of the washed Larimichthys crocea from which the scales and intestines have been removed in water 2 to 6 times; a drying step of drying the washed Larimichthys crocea by using a drying apparatus; a sealed packaging step of subdividing and sealed-packaging the Larimichthys crocea completing the drying step; a sterilization step of performing retort sterilization of the sterilizing the Larimichthys crocea of a sealed packaging state; and a freezing storage step of freezing and storing the Larimichthys crocea of the sterilized and sealed packaging state.

Description

Method for manufacturing dried Pseudosciaena crocea {Method for manufacturing dried Pseudosciaena crocea}

The present invention relates to a method for manufacturing burdock root that is processed by drying the burdock, and in particular, by removing the intestines through scales and halves with respect to the brisket that has undergone salting, the cause of the fishy and miscellaneous smell of the brisket can be removed, thereby improving the preference. In addition, by additionally drying the bushes that have undergone the preliminary drying process through a low-temperature vacuum drying process, the drying time can be significantly shortened to improve the manufacturing efficiency, and the nutrients and texture of the bushes can be maintained as they are. it's about how

Gulbi refers to dried kiwifruit salted with salt and then dried. These oysters can be stored for a long time, and because of their excellent taste and nutrition, they are a traditional food favored by many people. They are cooked and consumed by various cooking methods such as grilling, steaming, and stewing seasoning.

Even today, gulbi is a traditional aquatic food, and its consumption is rapidly increasing every year as the preference is higher. Early birds include yellow croaker, croaker, nostalgia, and bursa.

Buce is a saltwater fish of the flounder family. The back is grayish-yellow and the belly is yellowish-white. The tip of the snout is slightly rounded compared to that of the reference bird, and the head shape and dorsal fin height are lower. Bushes live in sandy and tidal flats with a depth of less than 120m and feed on crustaceans such as copepods, shrimps, crabs, and lobsters. Spawning occurs in spring in the East China Sea and in autumn in the South China Sea. It inhabits the western and southern seas of Korea, and is distributed to the East and South China Seas.

Buse is mainly consumed by drying it like the reference period, but the meat quality is lower than that of the reference period because the flesh is crumbly compared to the reference period, so there is a problem that the preference is lower than that of the reference period. There have been many studies to improve the quality of oysters using a reference machine, but there are no attempts to provide high-quality oysters.

Republic of Korea Patent Publication No. 10-1815565 (hereinafter referred to as “prior art literature”) discloses a method of reducing the fishy smell of bush oysters and at the same time improving the meat quality of bushes, which has inferior taste compared to the reference group, thereby improving the taste of bush oysters. A manufacturing method is presented.

The prior art document is currently registered after the applicant of the present application has invented it and then applied for Jeonggane Wollang Geumgulbi as the applicant of the present applicant as a representative. The present applicant has heard from consumers that, in the process of manufacturing and commercializing burdock according to the manufacturing method of burdock root presented in the prior art document, a fishy smell and a lot of miscellaneous smell are inferior to taste and preference.

That is, the bursae gulbi prepared according to the prior art document has a disadvantage in that the taste and preference are deteriorated due to the base and miscellaneous smell according to the tendency of the consumer.

In addition, the drying step according to the prior art document is a natural drying method that is exposed to yellow sand, fine dust, etc., so it is not hygienic, and since the drying process has to be carried out for too long, the manufacturing efficiency of the burried gulbi is lowered, and the time through the drying process , it has the disadvantage of unnecessary effort and cost.

Republic of Korea Patent Publication No. 10-1815565 (Announcement date: January 05, 2018, Title of invention: Manufacturing method of burdock oyster)

The present invention has been devised to solve the problems of the prior art, and by removing the intestines through scales and halbok for the burial that has undergone salting, the cause of the fishy and miscellaneous smell of the burial can be removed to improve the preference. An object of the present invention is to provide a method for producing oysters.

In addition, the present invention can perform the drying process in a basically hygienic environmental condition by further drying the bushings that have undergone the preliminary drying process through a low-temperature vacuum drying process, greatly shortening the drying time to improve manufacturing efficiency, and It is an object of the present invention to provide a method for producing oyster oysters that can reduce time, effort, and cost for manufacturing oysters, and maintain nutrients and texture of oysters as they are.

In order to solve the above problems, the constituent means constituting the method for manufacturing the oyster birch according to the present invention, which is proposed to solve the above problems, includes a thawing step of thawing the frozen burdock at 20 ° C. a selection step of sorting the thawed bushes by size; a first washing step of repeatedly washing the selected subs with water 2 to 5 times; a salting step of applying sea salt to the washed parts and salting for 2 to 20 hours; a second washing step of repeatedly washing the salted burdock in water 2 to 3 times; a removal step of removing the intestines through the hyal after removing the scales of the washed bursa; A third washing step of repeatedly washing the scales and the internal organs removed in water 2 to 6 times; a drying step of drying the washed subs using a drying device; A sealed packaging step of subdividing the subdivision that has passed through the drying step and sealingly packaging; a sterilization treatment step of retort sterilizing the bias in the sealed packaging state; It is characterized in that it is configured to include a freezing storage step of freezing and storing the sterilized parts in the sealed packaging state.

Here, the drying step includes a preliminary drying process of drying the washed bushes with cold air at 10° C. to 23° C. for 1 hour to 3 hours, and vacuum drying of vacuum drying the bushes that have undergone the preliminary drying process using a low-temperature vacuum drying device. It is characterized in that it consists of a process.

According to the manufacturing method of the present invention, which has the problems and solutions as described above, because the intestines are removed through scales and halves with respect to the salted burdock, the cause of the fishy and miscellaneous smell of the burial is removed to improve the preference. There are advantages to being able to

In addition, according to the present invention, since the bushes that have undergone the preliminary drying process are further dried through the low-temperature vacuum drying process, the drying time is greatly shortened to improve the manufacturing efficiency, and to reduce the time, effort and cost for the production of the bushings. It has the effect of maintaining the nutrients and texture of the subordinate as it is.

1 is a block diagram schematically showing a method of manufacturing a burlap gulbi according to an embodiment of the present invention.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the detailed description. Effects and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail in conjunction with the drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various forms.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, and when described with reference to the drawings, the same or corresponding components are given the same reference numerals, and the overlapping description thereof will be omitted. .

In the following embodiments, terms such as include or have means that the features or components described in the specification are present, and the possibility of adding one or more other features or components is not excluded in advance.

In the drawings, the size of the components may be exaggerated or reduced for convenience of description. For example, since the size and thickness of each component shown in the drawings are arbitrarily indicated for convenience of description, the present invention is not necessarily limited to the illustrated bar.

Where certain embodiments are otherwise feasible, a specific process sequence may be performed different from the described sequence. For example, two processes described in succession may be performed substantially simultaneously, or may be performed in an order opposite to the order described.

Hereinafter, the manufacturing method of the burial gulbi according to a preferred embodiment of the present invention will be described in detail.

Referring to Figure 1, the manufacturing method of the present invention is a thawing step of thawing the frozen bushes, a screening step of sorting the thawed bushes by size, and washing the selected bushes in water repeatedly 2 to 5 times. a first washing step, a salting step of applying sea salt to the washed subs for 2 to 20 hours, and a second washing step of repeatedly washing the salted subs in water 2 to 3 times; A removing step of removing the scales and internal organs of the burial, a third washing step of repeatedly washing the viscera from which the scales and internal organs are removed in water 2 to 6 times, and a drying step of drying the washed burdock using a drying device; , a sealed packaging step of subdividing and sealingly packaging the dry tax, a sterilization step of retro-sterilizing the sealed and packaged tax, and a freezing storage step of freezing and storing the sterilized tax.

Hereinafter, we will look at each step.

1. Defrosting step

Remove the burdock stored in the freezer from the freezer and thaw. As an example of thawing, the frozen bushes may be thawed by standing at room temperature of 20°C to 30°C for 10 hours to 14 hours.

2. Selection step

After thawing the frozen bushes, the thawed bushes are sorted by large, medium, and small sizes.

3. First washing step

Washing is repeated 2 to 5 times in clean running water to remove foreign substances adhered to the surface of the selected subs. Use purified water or clean groundwater for washing. It is preferable that the temperature of the washing water during washing is 5° C. to 20° C.

4. Salting step

There are two types of salting methods: the water-based method in which salt is used for salting, and the intervening method, in which salt is mixed with a saline as it is and salted. In this embodiment, the salting method using the interpolation method is described, but the present invention does not exclude the salting method employing the water interpolation method. We use domestic sea salt that is over 2 years old without salt and bittern.

During the salting process by the intervening method, fill the gills of the bush with salt (early salt, salting the gills), sprinkle the sun-dried salt evenly over the body of the bush, and then put it in a salting container and pickle for a certain period of time. The salting time is 2 to 20 hours. The salted bushes are salted with the salt component permeated into the bushes.

As described above, the salting step according to the present invention is a step of applying ear salt (salting gills) and sea salt to the washed parts and salting for 2 to 20 hours. In particular, salting for 3 to 6 hours is most preferable as a result of trial and error. Temperature and humidity conditions in the salting process are important to increase the early salting efficiency. As the salting conditions applied in the present invention, it is most preferable to undergo a salting process for 3 to 6 hours at a temperature of 15 to 25° C. and a humidity of 50 to 80%.

5. Second Washing Step

The salted part is washed with water repeatedly 2 to 3 times. Use purified water or clean groundwater for washing. When washing, the temperature of the washing water is preferably 10 to 30 ℃.

On the other hand, it goes without saying that the salted bushes can be washed after making a durum by weaving an appropriate number for each size. Depending on the size, a string made of straw or plastic is weaved into two rows of 10 per row for large ones and 20 for small ones to make durum.

6. Removal Steps

After the second washing step is finished, after removing the scales of the washed bursa, a removal step of removing the intestines through the halves is performed. A removal step is performed to remove the fishy and miscellaneous odors that may occur in the process of cooking and eating scallops.

Specifically, after the second washing step is completed, the scales of the stinky odor are cleaned to remove the cause of the fishy smell, and then, after performing the halbok splitting the stomach of the bursae, the intestines that may be the cause of the fishy smell and miscellaneous smell are removed. Follow the steps.

On the other hand, in the process of removing the scales and internal organs of the burial, it is preferable to further perform the process of removing the additional parts and contents that generate the fishy and miscellaneous smell of the burial. That is, an additional removal step of additionally removing the head contents and fins as well as the scales and intestines of the burial is performed. It was found that the contents (bone components, etc.) of the viscera and the head of the bursa act as the main cause of miscellaneous nae during the cooking process of the bursa. Therefore, in the removal step, not only the fins and scales (shells) of the bush are removed, but also the contents of the intestines and the head of the bush are removed.

7. Third washing step

The scales and internal organs are removed, and further, the head contents and fins are further removed and washed 2 to 6 times in water. Use purified water or clean groundwater for washing. When washing, the temperature of the washing water is preferably 10 to 30 ℃.

On the other hand, it goes without saying that the scales and guts are removed and washed after making a durum by weaving an appropriate number for each size. Depending on the size, a string made of straw or plastic is weaved into two rows of 10 per row for large ones and 20 for small ones to make durum.

8. Pre-drying step

A drying step of drying the washed bushes using a drying device is performed. In the past, natural drying methods such as sea air drying were applied to the washed bushes. The existing method of drying in the natural sea breeze is a method of drying by the natural sea breeze near Chilsan Sea in Beopseongpo, Yeonggwang, and may be the most ideal drying method in consideration of humidity, sunlight, and nutrients from the sea breeze.

However, this conventional drying method has a problem that it takes a long time, and further has a big disadvantage in that it is exposed to fine dust and yellow sand, which causes sanitary problems. In order to solve the problems of the existing drying method, in the present invention, a method of drying using a drying apparatus is adopted and applied.

To this end, in the present invention, a preliminary drying process of firstly drying the washed bushes with cold air using a cold air drying device and a vacuum drying process of secondarily drying the washed bushes in a vacuum using a low temperature vacuum drying apparatus are applied to dry the bushes. Follow the steps. Specifically, the drying step includes a preliminary drying process of drying the washed bushes with cold air at 10° C. to 23° C. for 1 hour to 3 hours, and a vacuum drying of the bushes that have undergone the preliminary drying process using a low-temperature vacuum drying device. It consists of a drying process.

In the preliminary drying process, after loading the bushings on a tray, etc., it is introduced into a cold air drying device, and then, while maintaining a predetermined drying condition, specifically, a temperature between 10°C and 23°C, 1 hour to 3 hours, most preferably 2 hours It is a process of drying by supplying cold air during the period.

This pre-drying process corresponds to a pre-treatment process for the next process, low-temperature vacuum drying, and through this pre-drying process, the next drying process, low-temperature vacuum drying, can be more efficiently processed. That is, after removing a significant portion of the substantial moisture in the washed bushes through a preliminary drying process, it can be dried to a moisture content of 4% or less through the next vacuum drying process.

9. Vacuum Drying Step

A vacuum drying process of vacuum drying the bushes that have undergone the preliminary drying process using a low-temperature vacuum drying device is performed. By removing most of the moisture remaining in the bushings through the vacuum drying process, it is possible to provide the bushes in an almost perfect dry state. After the vacuum drying step, it is preferable that the moisture content is 4% or less. Since the vacuum drying step proceeds in a state in which a significant amount of moisture has been removed in the preliminary drying step, which is the previous step, the vacuum efficiency can be further increased. In other words, if the bush in a state with too much moisture is dried through a low-temperature vacuum drying device, relatively more output and energy for vacuum are required, and since there is a disadvantage that the optimum conditions of vacuum drying cannot be met, the preliminary drying step is not performed. It is preferable to perform

The vacuum drying step is performed through a low-temperature vacuum drying apparatus. For example, the low-temperature vacuum drying apparatus may be composed of a freezing chamber (30 degrees or more) and a vacuum chamber (vacuum degree 0.2 to 0.5 torr).

Looking at the basic operation, it goes through the process of freezing from the freezing chamber to the inside of the bushings at -30 degrees or more. For this purpose, the conditions for freezing can be met through the process of freezing for about 5-7 hours with a refrigerator of 50HP or more and a strong fan inside the freezing chamber.

Second, the frozen bushes move to the vacuum chamber port and are dried in a vacuum of 0.2 to 0.5 torr. In a vacuum, the boiling point of water is 40°C. If it is maintained at 40 degrees above zero, solid ice at -30 degrees Celsius changes to gas (in a vacuum state) without going through a liquid state by sublimation, and the gas is attached to the coil that is cooled to - 35 degrees or more at the end of the chamber, removing moisture from the pressure. Remove.

In order to lower the vacuum level, the high vacuum pump must be continuously operated to maintain the vacuum level, and the vacuum level is controlled by the control panel, and the coil cooler (about 100HP) must be operated.

Such a low-temperature vacuum drying device can dry the bushes in a frozen state to less than 4% of moisture, maintain the components, colors, and flavors of the bushes, and do not destroy the vitamins and various enzymes that the bushes have, so that the living bushes can be dried. It's almost like eating.

10. Sealing Packaging Step

The drying step, specifically, the sealing packaging step of subdividing the subdivisions that have undergone the preliminary drying process and the vacuum drying process and sealingly packaging is performed. That is, the dried guinea pigs appropriately dried as described above are subdivided according to weight through a weight subdivision step, and then sealed and packaged according to a predetermined weight or number.

11. Sterilization Treatment Steps

A sterilization step of retort sterilizing the bias in the sealed packaging state is performed. The sealed packaging is not immediately stored frozen, but undergoes a process of eradicating bacteria such as E. coli through retort sterilization.

The retort sterilization method is a method of heating and sterilizing food with steam or boiling water at 100° C. or higher under atmospheric pressure or higher using a retort.

In order to sterilize packaged food and obtain storage stability, heat treatment should be performed at a high temperature of 100°C or higher, except for acidic food with a pH of 4.5 or less. When the pressure is increased to high pressure, the steam is heated to a temperature of 100°C or higher, and since it shows a constant temperature at a constant pressure, it is possible to sterilize the food sealed using the high-temperature and high-pressure steam using a retort autoclave. As described above, the high-temperature and high-pressure food sterilization method using a retort is called retort sterilization. Foods mainly packaged in cans, bottles and retort pouches are sterilized by this method.

12. Frozen Storage Steps

A freezing storage step of freezing and storing the sterilized seal and packaging state is performed. For example, the sterilized buche in the sealed packaging state is stored frozen at -15°C to -40°C, and shipped later if necessary.

Hereinafter, it will be described the manufacturing method of the present invention by way of example. However, the following examples are provided to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After thawing by standing at 25° C. for 12 hours, the selected parts were sorted by size, and the selected parts were washed repeatedly with groundwater three times. After spraying the sea salt evenly over the whole area, it was put in a salting container and salted for 3 hours, washed twice with groundwater, and scales, intestines, head contents and fins were removed.

Thereafter, after repeated washing with groundwater three times, a preliminary drying process of drying with cold air for 2 hours at a temperature of 18° C. and a humidity of 60% in a cold-air drying device is performed, and the cold-air dried bushes are again dried through a low-temperature vacuum drying device. Through a vacuum drying process for a period of time, a bureau with a water content lowered to 3% was made. Thereafter, after sealing and packaging, retort sterilization was performed, and then stored frozen in a freezer at -30°C.

(Comparative Example 1)

Except that the natural sea wind drying method is applied without the cold air drying and vacuum drying processes applied in Example 1, the rest are all the same as in Example 1.

(Comparative Example 2)

The only difference is that the natural sea wind drying method is applied without the cold air drying and vacuum drying processes applied in Example 1 and that the scales and the like are not removed, and the rest are all the same as in Example 1.

<sensory test>

A sensory test was carried out by tasting the scallops of Example 1 and Comparative Example 1 and Comparative Example 2. Thirty panelists were selected to evaluate the appearance, flavor, taste, and palatability of Busae Gulbi by a 5-point scale method, and the results are shown in Table 1 below. Example 1 and Comparative Example 1 and Comparative Example 2 oysters were naturally thawed at 10 ° C., and then baked in an oven and used as a sample.

division Exterior incense flavor Comprehensive palatability Example 1 4.5 4.8 4.8 4.7 Comparative Example 1 4.0 3.9 3.7 3.8 Comparative Example 2 3.1 2.0 2.5 2.6

As a result of the sensory test, Example 1 showed a score of 4.5 or more in appearance, flavor, and taste, indicating that the preference was relatively excellent. In particular, there was a lot of score difference compared to the comparative examples in aroma and taste.

The aspect in which the appearance is disturbed due to being dried by the natural sea breeze for a long time, and the process of being dried in the unfolded state within a short period of time in the drying device of the burdock produced according to Comparative Examples 1 and 2 Because it goes through it, the appearance is not disturbed. Therefore, it was found that the burial gulbi prepared according to Example 1 was relatively superior in appearance as compared to Comparative Examples.

In addition, since the scales, intestines, head contents, fins, etc. are removed in the removing step, the fishy smell and foul smell do not occur in the cooking process using a microwave oven, etc., whereas Comparative Example 2 Since the scales and intestines of the bushings are not removed, a lot of fishy smell and foul smell are generated during the cooking process, and in Comparative Example 1, the scales and the like are removed, but the foul smell is generated during the cooking process due to contamination generated during a long-term natural sea wind drying process. . Therefore, it was found that the buse gulbi prepared according to Example 1 was relatively superior in taste and flavor compared to Comparative Examples.

Through this, the present invention is expected to be able to manufacture oyster oysters with excellent taste and palatability, and at the same time increase the functionality of oysters.

Although the embodiments according to the present invention have been described above, these are merely exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent ranges of embodiments are possible therefrom. Accordingly, the true technical protection scope of the present invention should be defined by the following claims.

Claims (2)

a thawing step of thawing the freezing sub at 20° C. to 30° C. for 10 hours to 14 hours;
a selection step of sorting the thawed bushes by size;
a first washing step of repeatedly washing the selected subs with water 2 to 5 times;
a salting step of applying sea salt to the washed parts and salting for 2 to 20 hours;
A second washing step of repeatedly washing the salted part with water 2 to 3 times;
After removing the scales of the washed bursa, a removal step of removing the intestines through the halves;
A third washing step of repeatedly washing the scales and intestines removed with water 2 to 6 times;
a drying step of drying the washed bushes using a drying device;
A sealed packaging step of subdividing the subdivision that has passed through the drying step and sealingly packaging;
a sterilization treatment step of retort sterilizing the bias in the sealed packaging state;
A method for producing oyster birch, characterized in that it comprises a freezing storage step of refrigerated storage of the sterilized and sealed packaging state.
The method according to claim 1,
The drying step is a pre-drying process of drying the washed bushes with cold air at 10°C to 23°C for 1 hour to 3 hours and a vacuum drying process of vacuum drying the bushes that have undergone the preliminary drying process using a low-temperature vacuum drying device. A method for producing bursae gulbi, characterized in that it comprises.

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