KR20230160444A - Method for removing fishy smell of pollack using green tea powder and pollack prepared by thereof - Google Patents

Abstract

The present invention relates to a method for removing the fishy smell of the nose bridge using green tea powder and to the nose bridge produced by this method. More specifically, a method for removing the fishy smell of the nose bridge that can improve palatability by suppressing the fishy smell of the nose bridge and improving the texture; and It relates to kodari produced by the fishy smell removal method. To this end, the removal method includes preparing and thawing a frozen nose bridge; Washing the thawed nose bridge; removing and preparing the bones and skin of the washed nose bridge; Cutting the trimmed nose bridge; And a step of immersing the cut nose bridge in green tea water and maturing it.

Description

Method for removing fishy smell from nose bridge using green tea powder and nose bridge manufactured using this method {METHOD FOR REMOVING FISHY SMELL OF POLLACK USING GREEN TEA POWDER AND POLLACK PREPARED BY THEREOF}

The present invention relates to a method for removing the fishy smell of the nose bridge using green tea powder and to the nose bridge produced by this method. More specifically, a method for removing the fishy smell of the nose bridge that can improve palatability by suppressing the fishy smell of the nose bridge and improving the texture; and It relates to kodari produced by the fishy smell removal method.

Recently, the importance of the production of marine products, food processing, storage, and distribution industries has increased in accordance with changes in dietary habits due to population growth and increase in income. In particular, in recent years, the trend of well-being has spread to foods, using natural ingredients that are nutritious and have medicinal properties, and the demand for hygienic and reasonable processed and stored foods that suit one's tastes is also increasing day by day. Accordingly, in order to meet the needs of consumers in the well-being era, processed seafood products with various natural raw materials are being released.

Meanwhile, pollack kodari (kodari) refers to semi-dried pollack with the intestines and gills removed. It is popular as a side dish because it has a moister and softer texture than completely dried pollack. In particular, the kodari has a low fat content and good texture, so it is used as a food ingredient for stews, fried foods, and steamed dishes.

The most common way to eat Kodari is by slicing it, dousing it in seasoning, and simmering it. In many cases, the seasoned product is lightly grilled to make Kodari-jjim. In addition, kodari is good for dieting as it has a low fat content and low calories, and is rich in amino acids such as methionine, making it a beneficial food that protects the liver. In particular, kodari is gaining attention as a high-protein food ingredient that not only has a chewy taste but also fits the well-being era.

In general, when fresh fish, abalone, etc. are maintained, there is no fishy smell except for the raw fish odor caused by methylamine. However, as the freshness decreases, the tissue becomes soft, so the rigidity after death is relieved quickly, and then bacteria are released. As corruption begins, a fishy smell begins to emerge.

The cause of the irritating fishy smell of fish and shellfish is trimethylamine (TMA). In other words, trimethylamine oxide (TMAO) originally exists in the body fluids of fish, and trimethylamine oxide is odorless.

However, once the fish dies after being caught, the freshness of the fish deteriorates, and along with it, the surface of the fish becomes infected with bacteria. The above bacteria reduce the trimethylamine oxide to produce trimethylamine, and in this case, the trimethylamine is known to be the cause of the disgusting fishy smell.

A common method for removing the fishy smell of fish known so far is to add acid to remove basic trimethylamine, and the fishy smell is mainly removed by adding vinegar. However, when removing the fishy smell by adding vinegar, the mild fishy smell can be removed, but the effect is not continuous, and the amount of use is limited due to the unique smell of vinegar.

In other words, although it is effective in removing a small amount of trimethylamine, it is not very effective in removing a large amount of trimethylamine, and has the disadvantage that it is difficult to expect an even more effective effect when storing fish with a long shelf life.

Meanwhile, green tea has been used for edible and medicinal purposes for a very long time, but as it was used in rituals, it gradually became established as a favorite beverage consumed in daily life. The composition of green tea varies depending on the variety, cultivation conditions, picking, manufacturing method, etc., but in the case of Korean multi-leaf tea, it is composed of 75% moisture and 25% solid components, and is rich in theanine, caffeine, and tannin (polyphenol), as well as saponin, It is known to contain special ingredients such as r-Aminobutylic acid (GABA) and a lot of manganese and fluorine. In addition, interest is growing along with the recent LOHAS trend, and it is used in processed foods and foods because it has the effect of reducing fishy and unpleasant odors, which are characteristic of herbs.

Republic of Korea Patent Publication No. 10-1245201

The present invention is intended to solve the above problems, and seeks to provide a method for removing the fishy smell of a kodari using green tea powder, which can remove the fishy odor generated during cooking and processing of a kodari.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above purpose includes preparing and thawing frozen kodari; Washing the thawed nose bridge; removing and preparing the bones and skin of the washed nose bridge; Cutting the trimmed nose bridge; And it can be achieved by a method of removing the fishy smell of the nose bridge, including the step of immersing the cut nose bridge in green tea water and maturing it.

Specifically, the green tea water may be prepared by mixing green tea powder with a size range of 100 to 500 mesh and purified water.

Specifically, the aging may be performed for 30 minutes to 1 hour.

According to the present invention, the fishy smell generated from trimethylamine in the kodari can be effectively removed, and the palatability can be improved by maintaining the firm meat quality.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is an image showing a nose bridge manufactured by a removal method according to an embodiment of the present invention.
Figure 2 is an image of food manufactured using a nose bridge manufactured by a removal method according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention and drawings. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.

In order to clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar reference numerals have been assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that it does not exclude other components, but may further include other components, unless specifically stated to the contrary. Additionally, “unit” as used in the specification refers to a unit or block that performs a specific function.

Identification codes (first, second, etc.) for each step are used for convenience of explanation. The identification codes do not describe the order of each step, and each step does not clearly state a specific order in context. It may be carried out differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

Hereinafter, implementation examples and examples of the present application will be described in detail with reference to the attached drawings. However, the present disclosure may not be limited to these implementations, examples, and drawings.

One aspect of the present application includes preparing and thawing a frozen nose bridge; Washing the thawed nose bridge; removing and preparing the bones and skin of the washed nose bridge; Cutting the trimmed nose bridge; and immersing the cut nose bridge in green tea water to ripen it.

According to the present invention, the fishy smell generated from trimethylamine in the kodari can be effectively removed, and the palatability can be improved by maintaining the firm meat quality.

Hereinafter, the method for removing the fishy smell from the nose bridge will be described in detail.

First, prepare frozen kodari and thaw it.

In one embodiment, the frozen nose bridge may be supplied frozen through a pretreatment process in which inedible parts are removed.

In one embodiment, the thawing may be characterized as thawing in a temperature range of about 4°C to 10°C.

Next, the thawed nose bridge is washed. The thawed nose bridge may be washed using clean running water, for example, may be washed two or more times with running tap water.

Next, the bones and skin of the washed nose bridge are removed and cleaned. If the bones and skin of the nose bridge are not removed, the texture may not be good and the fishy smell may not be sufficiently removed.

In one embodiment, the step of making a cut in the bridge of the nose from which the bone and skin have been removed may be added. By making a sheath in the bridge of the nose, green tea water can later easily penetrate into the inside of the bridge of the nose.

Next, the trimmed nose bridge is cut. The cutting may be cut into a size that is convenient to eat, for example, the width, length, and thickness may be about 8 to 12 cm, about 4 to 6 cm, and about 1.5 to about 2.5 cm.

Next, the cut nose bridge is immersed in green tea water and aged.

In one embodiment, the green tea water may be prepared by mixing green tea powder having a size range of about 100 to about 500 mesh and purified water.

In one embodiment, the fishy smell of the cut nose bridge may be sufficiently removed by immersing and maturing the cut nose bridge in green tea water. At this time, the green tea water may have a concentration of about 1 to 10% by mixing green tea powder and purified water.

In one embodiment, the aging may be performed at room temperature for about 30 minutes to about 1 hour. If the aging is performed for less than about 30 minutes, the fishy smell of the nose bridge may not be sufficiently removed, and if it exceeds about 1 hour, the texture of the nose bridge may become soft.

In one embodiment, a step of seasoning using a composition containing salt and sweetener after the aging may be further included, but is not limited thereto.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical idea of the present invention is not limited or limited thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.

Claims (3)

Preparing and thawing frozen nose bridge;
Washing the thawed nose bridge;
removing and preparing the bones and skin of the washed nose bridge;
Cutting the trimmed nose bridge; and
Aging the cut nose bridge by immersing it in green tea water;
Method for removing fishy smell from nose bridge, including.
The method of claim 1, wherein the green tea water is:
A method of removing fishy odor from the nose, characterized in that it is prepared by mixing green tea powder having a size range of 100 to 500 mesh and purified water.
The method of claim 1, wherein the ripening is,
A method of removing fishy odor from nose bridge, characterized in that it is performed for 30 minutes to 1 hour.