KR20210081987A - Red pepper paste sauce composition for rtc grilled fish and manufacturing method of rtc grilled fish using the same - Google Patents

Abstract

The present invention relates to a sauce composition for ready to cook (RTC) grilled fish, a method for preparing the same, a method for preparing RTC grilled fish using the same, and to a RTC grilled fish prepared therefrom. According to the present invention, by providing RTC seafood processed food that meets the era of HMR (home meal replacement) and RMR (restaurant meal replacement), secure technology for the development of a sauce as a method for enhancing the sensory of aquatic products, especially fish, spoilage of fish, It is a very useful invention in the field of seafood processed food by securing sealing, storage, and distribution technology.

Description

RED PEPPER PASTE SAUCE COMPOSITION FOR RTC GRILLED FISH AND MANUFACTURING METHOD OF RTC GRILLED FISH USING THE SAME

The present invention relates to a sauce composition for ready to cook (RTC) grilled fish, a method for preparing the same, a method for preparing RTC grilled fish using the same, and to a RTC grilled fish prepared therefrom.

Mackerels are marine fish belonging to the Osteichthyes, Perciformes, and Scombridae.

Mackerel is named because its back is bulging higher than other fish, and it is called the national fish. It is a fish preferred by the whole people, and it has a low price and a large amount of production. Compared to other blue-green fish, mackerel is rich in vitamins and minerals, and contains a lot of polyunsaturated fatty acids such as EPA and DHA, which prevent various diseases of the cardiovascular system, improve brain function, and cope well with stress. Polyunsaturated fatty acids (omega 3 and omega 6 fatty acids) and selenium, which prevent liver disease, heart disease, and cancer, are also abundant, and consumption is continuously increasing due to their unique taste.

On the other hand, grilled fish, including mackerel, which is a representative fish, is loved by everyone because of its high taste and cost-effectiveness, but it is very cumbersome to bake fish at home, and it is difficult to preserve the unique taste. In addition, fish such as mackerel are easily spoiled, making mass distribution difficult, and there is a limit to the development of processed products.

In order to overcome this problem, it is necessary to develop a sauce for grilling fish, individually package the grilled fish after applying the sauce, and develop a product that can be easily heated and enjoyed at home.

Sauce refers to a high-viscosity liquid product that is eaten to enhance the flavor of a dish, and can be added before or after heating as needed.

Sauce derived from Western cuisine has mainly used herbs and spices, and as salt, pepper, and various other seasonings are gradually used, it is applied to almost all kinds of dishes. As the saying goes, "[Care' me, & Syer], sauce in cooking has various advantages of not only taste and flavor, but also elegant appearance, strengthening nutrition, and harmonizing color.

On the other hand, unlike various Western sauces, in Korea, traditional fermented sauces such as soybean paste, soy sauce, and red pepper paste using soybeans, fish sauce made using fish, and meat sauce using meat juice ), etc. have been developed, and recently, various sauces such as seasoning and ssamjang have been developed and sold.

Soybean paste is made by boiling well-soaked soybeans and fermenting them with useful bacteria and fungi to float meju. Thereafter, meju is crushed and added to an appropriate amount of brine, and after 2 to 3 months of aging time, the soybean and juice are separated, solids are recovered through Janggari, and then, doenjang is made through post-fermentation. Soy sauce is used to increase the taste and flavor of soy sauce after removing the solids through marinating to make soybean paste, then fermenting and fermenting again. Gochujang is our own fermented food along with soy sauce and soybean paste. It is a complex seasoning and favorite food that harmonizes the sweetness of carbohydrates, the umami of soy protein amino acids, the spiciness of red pepper, and the salty taste of salt. The raw materials for conventional red pepper paste are soybean paste powder, red pepper powder, grain powder, and salt, and glutinous rice flour is kneaded and steamed. When it is saccharified and diluted, it is aged by mixing red pepper powder and seasoning with salt. Depending on the region, non-stick rice, wheat, or barley were used instead of glutinous rice, and it can be called a Korean-style complex sauce with umami, sweet, spicy, and salty flavors.

These soybean paste, soy sauce, and gochujang by themselves reduce the fishy smell and fishy smell, and play a role in enhancing the taste and flavor. Therefore, if it is developed as a sauce for grilling fish using soybean paste, soy sauce, and red pepper paste, which Koreans are most familiar with and prefer, it is judged that the commercialization potential is very high as an excellent sauce for seafood.

US 10-1407351 B

The problem to be solved in the present invention is to develop grilled fish pretreated with sauce with excellent sensory, economical, functional, and storable properties as part of the development of instant-cooked grilled fish RTC products suitable for aging, dual-income, and single-person families. The ultimate goal is to develop a miso-based sauce and RTC grilled fish products using it.

In order to solve the above problems, the present invention is based on 100 parts by weight of broth, 350 to 450 parts by weight of red pepper paste, 15 to 25 parts by weight of red pepper powder, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharide, 90 parts by weight of garlic. ~ 120 parts by weight, ginger powder 0.5 to 1.5 parts by weight, seasoning 3 to 5 parts by weight, and provides a ready to cook (RTC) sauce composition for grilling fish comprising 15 to 25 parts by weight of edible oil.

In addition, the present invention (1) with respect to 100 parts by weight of broth, 350 to 450 parts by weight of red pepper paste, 15 to 25 parts by weight of red pepper powder, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharides, 90 to 120 parts by weight of garlic , 0.5 to 1.5 parts by weight of ginger powder, and mixing 3 to 5 parts by weight of seasoning; (2) boiling down to 1/3 to 1/4 of the total weight by heating; And (3) 15 to 25 parts by weight of edible oil provides a method for preparing a sauce composition for grilling fish RTC (ready to cook) comprising the step of adding and mixing.

In addition, the present invention (1) with respect to 100 parts by weight of broth, 350 to 450 parts by weight of red pepper paste, 15 to 25 parts by weight of red pepper powder, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharides, 90 to 120 parts by weight of garlic , 0.5 to 1.5 parts by weight of ginger powder, and mixing 3 to 5 parts by weight of seasoning; (2) boiling down to 1/3 to 1/4 of the total weight by heating; (3) adding and mixing 15-25 parts by weight of edible oil to prepare a sauce for grilling fish; (4) evenly applying the sauce for grilling fish to the fish trimmed for grilling; And (5) provides a method for producing ready to cook (RTC) grilled fish comprising the step of vacuum packaging after grilling.

The present invention also provides ready to cook (RTC) grilled fish prepared by the method of the present invention described above.

According to the present invention, by providing RTC seafood processed food that meets the era of HMR (home meal replacement) and RMR (restaurant meal replacement), secure technology for the development of a sauce as a method for enhancing the sensory of aquatic products, especially fish, spoilage of fish, It is a very useful invention in the field of seafood processed food by securing sealing, storage, and distribution technology.

1 shows the packaging of RTC grilled fish prepared according to the method of the present invention.
Figure 2 shows three kinds of fish application sauce.
3 shows grilled mackerel after application of the developed three kinds of sauce.
4 shows a portion of mackerel used for physical property evaluation.
5 shows a state in which flounder was grilled using the developed sauce.

Hereinafter, the present invention will be described in detail.

As aquatic products, fish, especially mackerel, the national fish, are loved by everyone, and there is a need to study methods for continuous consumption in the future because of its low price and high production. Grilled fish is loved by everyone due to its high taste and cost-effectiveness, but grilling fish at home is very cumbersome and difficult to preserve its unique taste. In particular, fish such as mackerel are easily spoiled and therefore difficult to mass-distribute. There was a limit to the development of processed products. Therefore, the inventor of the present invention develops a fish sauce containing mackerel, individually wraps the grilled fish after applying the sauce, and easily heats it at home (e.g., microwave for 3 minutes, etc.) Research was conducted for product development.

From a technical point of view, fish, especially mackerel, has a high nutritional value and high unsaturated fatty acid content, which prevents various diseases of the cardiovascular system, improves brain function, and copes well with stress. The content reduces storage properties, rather it causes rancidity and makes fishy smell, which lowers the quality. In addition, because it contains a lot of polyunsaturated fatty acids, it is prone to oxidation and rancidity, and during processing into processed products, fat and oil oxidative discoloration, rancidity due to the production of lower carbonyl compounds, and promotes the denaturation of meat proteins due to the production of free fatty acids. And there is a disadvantage of easily causing quality deterioration such as deterioration of nutritional components. In addition, in the case of trimmed mackerel cut and processed raw mackerel, it is vulnerable to microbial growth and has a problem of long-term preservation, and the sauce for trimming mackerel as well as enhancing the sensory flavor of mackerel is made by some cooking experts, but However, it was still difficult to manufacture savory trimmed mackerel and sauce-processed mackerel easily at home. Therefore, if sourced fish, especially mackerel, can be packaged and distributed in a sanitary manner, it is expected to form a high value-added market separately from the existing fish food market.

In addition, from the economic point of view, fish care is recognized as a difficult task due to the recent advancement of society, single-person households, dual incomes, and an aging population, and the desire for easy-to-cook and delicious grilled fish continues to increase, but sensuality, There is nothing special about fish products coated with sauce that are excellent in flavor, functionality, and storability, so if technology related to grilled fish coated with sauce is secured and commercialized, new high value-added marine processed products can be developed. It will be possible to develop a technology that is not limited and can be applied to all aquatic products.

In addition, from an industrial point of view, the industry using marine resources is a national-based industry in a maritime country with three sides of the sea, such as Korea, and has the advantage of being large in scale and having great industrial effects. However, the marine and fishery industry is a field in which technological progress is rather slow. Since it is a simple processing, storage, and sale format, it is necessary to graft bio/marine technology development using current bio and food industry technology, and the industrial contribution effect will be very large when developing the technology.

Therefore, the present invention is based on 100 parts by weight of broth, 350 to 450 parts by weight of red pepper paste, 15 to 25 parts by weight of red pepper powder, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharide, 90 to 120 parts by weight of garlic, and ginger powder. It provides a sauce composition for grilling fish RTC (ready to cook) comprising 0.5 to 1.5 parts by weight, 3 to 5 parts by weight of seasoning, and 15 to 25 parts by weight of edible oil.

The broth may be prepared, for example, by adding 1 to 5 parts by weight of kelp to 100 parts by weight of water and boiling, and we are going through the process. The red pepper paste may be commercially available red pepper paste or conventionally prepared red pepper paste, and the seasoning may be, for example, a natural seasoning or chemical seasoning, in particular, a nucleic acid seasoning. The prepared sauce composition for grilling RTC fish may be frozen or refrigerated until applied to the fish after preparation.

In addition to each of the above-described components, the composition may further include the following additional components in order to more effectively remove the fishy smell of fish.

The additional ingredients may be vitamin trees, Miseon trees, or mixtures thereof, and the additional ingredients may be added to the additional ingredients in the process of preparing the broth, or the additional ingredients may be extracted with hot water to be included in the composition in the form of an extract. can In the case of supplying additional ingredients through broth, in the process of adding kelp to 100 parts by weight of water in the process of preparing broth, 1 to 3 parts by weight of additional ingredients can be added to prepare broth, and in the case of preparing in the form of an extract, hot water An extract obtained by hot water extraction by adding 1 to 5 parts by weight of an additional component based on 100 parts by weight may be added to the composition in an amount of 5 to 10 parts by weight.

When the additional ingredients are included in the composition, there is an effect that can significantly reduce the fishy taste of grilled fish.

The RTC grilled fish sauce composition can be prepared by the following manufacturing method, and as a preferred embodiment, the RTC grilled fish sauce composition of the present invention is first, based on 100 parts by weight of the broth, 350 to 450 parts by weight of red pepper paste, red pepper powder 15 to 25 parts by weight, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharide, 90 to 120 parts by weight of garlic, 0.5 to 1.5 parts by weight of ginger powder, and 3 to 5 parts by weight of seasoning are mixed and heated to obtain a total weight of It can be prepared by adding and mixing 15 to 25 parts by weight of edible oil here by sol to 1/3 to 1/4.

Therefore, the present invention also provides (1) based on 100 parts by weight of the broth, 350 to 450 parts by weight of red pepper paste, 15 to 25 parts by weight of red pepper powder, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharides, 90 to 120 parts by weight of garlic. mixing parts by weight, 0.5 to 1.5 parts by weight of ginger powder, and 3 to 5 parts by weight of seasoning; (2) boiling down to 1/3 to 1/4 of the total weight by heating; And (3) 15 to 25 parts by weight of edible oil provides a method for preparing a sauce composition for grilling fish RTC (ready to cook) comprising the step of adding and mixing.

In the above method, as an additional ingredient for removing the fishy taste of grilled fish, vitamin tree, biseon tree, or a mixture thereof may be additionally added to the composition through a broth preparation process or a separate extract preparation.

The sauce composition for grilling RTC fish of the present invention can be applied to trimmed fish to be completed as an RTC product.

The fish may be, for example, mackerel, flounder, cutlassfish, mackerel, saury, salmon, and the like.

Hereinafter, a method for preparing RTC grilled fish by applying the source composition for grilling RTC fish of the present invention to trimmed fish will be described in detail.

First, when the sauce composition for grilling fish prepared by the above-described method is prepared, the fish is trimmed for grilling. Usually, the head, tail, and intestines of the fish are removed, and the back and abdomen are cut and washed. In this process, the pickling process may be performed with salt or the like. The sauce composition for grilling RTC fish of the present invention is evenly applied to one or both sides of the prepared fish, and cooked on a grill or a fryer. Cooked fish may be packaged, for example, in vacuum packaging containers.

Therefore, the present invention also provides (1) based on 100 parts by weight of the broth, 350 to 450 parts by weight of red pepper paste, 15 to 25 parts by weight of red pepper powder, 50 to 70 parts by weight of sugar, 70 to 90 parts by weight of oligosaccharides, 90 to 120 parts by weight of garlic. mixing parts by weight, 0.5 to 1.5 parts by weight of ginger powder, and 3 to 5 parts by weight of seasoning; (2) boiling down to 1/3 to 1/4 of the total weight by heating; (3) adding and mixing 15-25 parts by weight of edible oil to prepare a sauce for grilling fish; (4) evenly applying the sauce for grilling fish to the fish trimmed for grilling; And (5) provides a method for producing ready to cook (RTC) grilled fish comprising the step of vacuum packaging after grilling.

RTC grilled fish prepared by the above method may be superior to existing processed fish products in terms of convenience, economy, sensuality, and hygiene, and therefore, the present invention provides RTC fish prepared by the method for producing RTC grilled fish Serves roast.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe a preferred embodiment of the present invention, and the scope of the present invention is not limited and interpreted by the matters described in the following examples.

[Example]

1. Preparation of soybean paste, soy sauce, and red pepper paste sauce

To determine the optimal sauce recipe, various materials were used to prepare the mackerel application sauce, and finally, doenjang sauce, red pepper paste sauce, and soy sauce sauce were selected and the recipe was confirmed. The sauce was prepared by mixing each material, then heating and simmering for a total of 40 minutes on a gas fire for 10 minutes on high heat, 20 minutes on medium heat, and 10 minutes on low heat. The final sauce is boiled so that the amount of the original ingredient is 1/3 to enhance flavor and storability. The finished sauce was subjected to sensory evaluation with the help of a researcher and a professor in the Department of Food and Nutrition, and then used while stored in a refrigerator at 5°C.

[Table 1] Recipe of 3 kinds of sauce

2. Evaluation of the physicochemical properties of the source

To check the physicochemical properties of the three developed sources, 10 g of each source was put into a 50ml sterile tube, stirred for 1 minute, and then the pH, brix, salinity and acidity of the solution were measured.

pH and brix

10g of each of the three developed sources was put in a 50ml sterile tube, stirred for 1 minute, and then measured using the supernatant, pH was measured with a 320 pH meter (Mettler Toledo InLabR 413, UK), and brix was measured with a refractometer (Atago) N-1E, Japan) was used.

salinity

10g of each of the three developed sources was put into a 50ml sterilized tube, stirred for 1 minute, and then a salinity meter (SB-2000, HM Digital, Seoul Korea) was used. At this time, distilled water and standard salt solutions of various concentrations were used to quantify in advance. A standard curve was prepared and used.

acidity

The acidity of the developed three sources was titrated with 0.1 N NaOH after adding phenolphthalein indicator to the above supernatant according to the method specified in the Food Standards Code, and the result was acetic acid Eq. indicated as

chromaticity

The color difference of the three developed sources was analyzed with a color difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), and the lightness ( L ), redness ( a ), and yellowness (yellowness, b) were analyzed. ) was measured three times to calculate the color difference (ΔE). The standard white plate had an L value of 92.17, an a value of -0.06, and a b value of 1.46, and the color difference was calculated using the following formula.

[Table 2] Physicochemical properties of three sources

3. Coating and grilling mackerel using the development source

For mackerel coated with sauce, a commercially available air fryer (LivingWell Digital Air-fryer 5L, Korea) was used (160℃, 20 minutes) when conducting a small amount of individual experiment, and cooked on a paper foil to prevent oil spillage. On the other hand, when grilling mackerel in bulk, lay out paper foil and use a broiler (Daeyoung Bakery Machinery Co., LTD, Korea; upper heat 180°C, lower heat 170°C) preheated at 180°C for 20 minutes to ensure that they do not burn for 15 minutes. baked For mackerel, mackerel to be used for actual product development provided by the participating company (National Agriculture, Fisheries and Fisheries Cooperative Corporation) was used, and fresh mackerel with excellent flavor was used, weighing about 350g. In fact, about 30 g of soybean paste, red pepper paste, and soy sauce were manually applied and then baked in the above-mentioned manner. As a result, the sauce-treated mackerel showed much better taste and flavor than the untreated one.

sensory evaluation

The sensory evaluation of grilled mackerel after applying the sauce prepared using the developed sauce was evaluated by 4 professional researchers and 3 professors of the Department of Food and Nutrition. Five items of taste, aroma, chewiness, residual feeling, and overall preference were evaluated using a 7-point method. was evaluated as

[Table 3] Sensory evaluation of RTC and RTE mackerel prepared from the developed source

As shown in the above results, the RTE mackerel with sauce that showed the best sensory was treated with soy sauce and gochujang sauce with mackerel, and there was a large difference in the selectivity of taste preference in the case of the doenjang sauce treatment. However, the sensuality of mackerel was significantly increased when all the sauces were treated compared to the untreated.

In addition, even in the case of chewiness, in the case of mackerel treated with gochujang sauce and soy sauce, a soft texture was shown. At this time, in order to prevent differences in the results of other experiments in the region, 2/5 parts (breast meat part) and 4/5 parts (tail meat part) of cooked mackerel were cut to the same thickness and evaluated.

[Table 4] Evaluation of chewing strength of RTC and RTE mackerel prepared with the developed sauce

As a result, it was confirmed that the 2/5 part (breast meat part) was significantly soft when treated with soy sauce, and the chewing force was reduced by about 50% or more when applied with soybean paste sauce and red pepper paste sauce compared to untreated. However, in the case of the 4/5 part, almost similar strength was shown, which is understood to be a phenomenon in which the tail meat part becomes hard due to accelerated moisture evaporation during the baking process. Therefore, in the case of grilled mackerel, it was confirmed that it was necessary to measure the strength of the 2/5 part breast.

On the other hand, in the case of grilled mackerel after applying various sauces, various changes in color were observed. This is not a phenomenon caused by burning fish during the baking process, but a phenomenon caused by the color of the sauce and the high temperature reaction between the sauce and the fish. and red stool not only visually worked positively, but also provided excellent flavor (in the case of mackerel, the color of the flesh and skin parts are different, and the changes during the roasting process are different, so it is evaluated for each part).

[Table 5] Color evaluation of RTC and RTE mackerel prepared from the developed source

As a result, the inner lean part showed high brightness, low redness, and high yellowness in the case of untreated, but showed low brightness, medium redness, and low yellowness in the case of soybean sauce treatment, so the color difference was weaker than that of untreated meat. There was a difference of about 20. On the other hand, in the case of gochujang sauce, the color difference was about 30 due to the low brightness and characteristic redness, showing the largest difference. In the case of soy sauce, the color difference was 55.92, which was about 10 different from that of the untreated group, 44.88.

On the other hand, in the case of the mackerel skin part, the brightness increased in the source-treated group than in the untreated group, and showed a similar redness. On the other hand, there was a large difference in yellowness, which was confirmed in the order of soy sauce > soybean paste > red pepper paste > untreated. This result means that when processing the sauce, the color of the sauce appears in the lean part, and the color of the sauce does not appear in the skin part except for the difference in brightness. Therefore, when packaging the product, it is necessary to package the meat portion so that the consumer can check it, as opposed to the usual packaging of raw mackerel.

The actually developed sauce was applied to flounder, one of the main products of participating companies other than mackerel, and showed very good sensuality as expected. However, while soy sauce showed an ideal compatibility with mackerel, flounder showed excellent compatibility with gochujang sauce.

In addition, doenjang, gochujang, and soy sauce containing additional ingredients to effectively remove fishy taste of fish in the process of preparing the doenjang, soy sauce, and gochujang sauce of item 1. were additionally prepared, and the sauce was coated with mackerel and baked. Afterwards, the degree of fishy taste was evaluated according to the sensory evaluation criteria.

Specifically, as an additional ingredient, 500 g of vitamin tree, Miseon tree, or a mixture of vitamin tree and Miseon tree with respect to 10 L of hot water is added to the composition in the form of an extract obtained by hot water extraction at 100 ° C. for 2 hours. Add 5 ml of the sauce A composition was prepared.

[Table 6] Evaluation of fishy taste of grilled fish used in development source

4. Review of the microbial safety of development sources

As a result of reviewing the microbial safety of the three developed sources, it was confirmed that there was no microbial hazard for up to 7 days at 8℃ refrigerated storage. At this time, the microbial analysis was evaluated according to the medium and usage method prescribed in the Microbiological Test Method of the Food Codex.

On the other hand, in order to evaluate the microbial safety of grilled mackerel by applying the developed sauce, cut one mackerel (150g) in half, remove the tail and head, put a sheath on the back, and add 30g of each developed sauce each. After the trimmed mackerel was well coated on the front and back, the degree of microbial contamination was evaluated while being refrigerated at 8° C. At this time, mackerel cooked without sauce was set as a control group.

As a result, normal bacteria were detected after 3 days in mackerel coated with sauce, and normal bacteria were detected after 7 days in mackerel without sauce. Therefore, it was confirmed that heating and sterilization treatment are required for storage and distribution of the sauce, and refrigeration distribution is necessary when a separate sterilization process is not performed after the sauce is prepared.

[Table 7] Microbial safety during storage at 8°C of the developed source

[Table 8] Microbial safety during storage period at 8℃ of mackerel prepared by applying the developed sauce

Claims (4)

Based on 100 parts by weight of broth, 350-450 parts by weight of red pepper paste, 15-25 parts by weight of red pepper powder, 50-70 parts by weight of sugar, 70-90 parts by weight of oligosaccharide, 90-120 parts by weight of garlic, 0.5-1.5 parts by weight of ginger powder , RTC (ready to cook) sauce composition for grilling fish comprising 3 to 5 parts by weight of seasoning, and 15 to 25 parts by weight of edible oil. A method for preparing a sauce composition for grilling ready to cook (RTC) fish comprising the steps of:
(1) With respect to 100 parts by weight of broth, 350-450 parts by weight of red pepper paste, 15-25 parts by weight of red pepper powder, 50-70 parts by weight of sugar, 70-90 parts by weight of oligosaccharide, 90-120 parts by weight of garlic, 0.5- 1.5 parts by weight and 3 to 5 parts by weight of a seasoning;
(2) boiling down to 1/3 to 1/4 of the total weight by heating; and
(3) adding and mixing 15-25 parts by weight of cooking oil. A method for preparing ready to cook (RTC) grilled fish comprising the steps of:
(1) With respect to 100 parts by weight of broth, 350-450 parts by weight of red pepper paste, 15-25 parts by weight of red pepper powder, 50-70 parts by weight of sugar, 70-90 parts by weight of oligosaccharide, 90-120 parts by weight of garlic, 0.5- 1.5 parts by weight and 3 to 5 parts by weight of a seasoning;
(2) boiling down to 1/3 to 1/4 of the total weight by heating; and
(3) adding and mixing 15-25 parts by weight of cooking oil to prepare a sauce for grilling fish;
(4) evenly applying the sauce for grilling fish to the fish trimmed for grilling; and
(5) vacuum packaging after baking. A ready to cook (RTC) grilled fish prepared by the method according to claim 3 .

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