KR20240017178A - Ecklonia cava, damselfish salted fish and its manufacturing method - Google Patents

Abstract

The present invention relates to a salted fish sauce for gamtae sea bream and a method for producing the same. 18 parts by weight of roasted salt is evenly sprinkled on 100 parts by weight of sea bream that has been cleaned and cleaned with scales and fins removed, maintained at a temperature of 23-25°C, and salted for 90-120 days. A salting step of sea bream; and a desalting step of washing and desalting the sea bream salted in the salting step of the sea bream in salt water with a concentration of 4%; A dehydration step of dehydrating the moisture contained in the salted sea bream by immersing it for more than 50 minutes; and a processing step of salted sea bream by cutting the salted sea bream dehydrated in the dehydration step into pieces of 1 to 3 mm with a silencer cutter to make scraps of salted sea bream; A collection and storage step of harvesting the gamtae, removing impurities and stems, washing the pure gamtae leaves with fresh water, drying them to a moisture content of 80%, and storing them frozen; A thawing step of thawing by immersion in; and a dehydration step of removing the thawed gamtae in the thawing step, adding 8 parts by weight of starch syrup and 3 parts by weight of salt to 100 parts by weight of the gamtae, mixing them, and dehydrating them by osmotic pressure for 1 hour. ; Wow, the gamtae processing step of obtaining gamtae scraps by chopping the gamtae dehydrated in the above dehydration step into pieces of 1 to 3 mm in size with a silencer cutter; and radish is washed and cut into 5 to 7 mm in size and 50 to 70 mm in length and dried. Next, the radish processing step of obtaining radish flakes of 1 to 3 mm in size by cutting them with a silencer cutter; steaming the beans (white bean) at a temperature of 104°C and a pressure of 1.8kg/cm2 and drying them to a moisture content of 70% using a silencer cutter. A soybean (white bean) processing step of chopping the green onions into pieces of 1 to 3 mm in size to obtain soybean crumbs; a green onion processing step of washing and trimming the green onions and chopping them into 1 to 3 mm pieces with a silencer cutter to obtain green onion crumbs; and an onion An onion processing step of obtaining onion crumbs by washing and trimming them and cutting them into pieces of 1 to 3 mm in size with a silencer cutter; and 3 parts by weight of the Ecklonia cava scraps obtained in the Ecklonia cava processing step to 65 parts by weight of the Ecklonia cava scraps obtained in the Ecklonia mackerel processing step; 2 parts by weight of radish scraps obtained in the radish processing step, 2 parts by weight of onion scraps obtained in the onion processing step, 2 parts by weight of steamed bean scraps obtained in the soybean (white bean) processing step, 13 parts by weight of ground garlic, 3 parts by weight of refined salt , 3 parts by weight of maltose, 3 parts by weight of red pepper powder, and 0.6 parts by weight of apple cider vinegar are mixed and boiled; and the salted fish sauce mixed in the boiling step is aged in a low temperature refrigerator maintained at 13° C. for 3 days. A ripening deodorization step in which the odor of garlic, onions, and green onions is deodorized by aging at a low temperature for ~7 days and discharging the gas generated during this process; Put the salted fish sauce in a packaging container. By carrying out the manufacturing method of Gamtae sea bream salted fish sauce, which consists of the packaging step of airtight packaging, Gamta sea bream salted fish with the odor of garlic, onion, and green onion has been removed.

Description

Ecklonia cava, damselfish salted fish and its manufacturing method}

The present invention relates to salted gamtae sea bream and a method of manufacturing the same. Specifically, the present invention relates to seaweed gamtae and sea bream, which are special products of Jeju Island, by adding soybeans, dried radish, green onions, onions, and vinegar and fermenting them, so that they are easy to preserve, remove fishy smell, and are convenient for consumers. This relates to gamtae sea bream salted fish that can be eaten immediately without secondary cooking and its manufacturing method.

Jeotgal is one of Korea's representative fermented foods and has been widely used since ancient times to supply high protein and salt regardless of the season. Jeotgal is manufactured by using various marine products as raw materials, adding table salt, and properly maturing and fermenting them through the decomposition action of autophagic enzymes and microorganisms. Among salted fish made from various marine products, pollack roe salted fish is made by collecting pollack eggs, salting and fermenting them, and is a high-quality fermented marine food with excellent amino acid composition and high palatability as it contains a lot of polyunsaturated fatty acids and vitamin A. .

Meanwhile, since Jeotgal is susceptible to spoilage during the aging and fermentation process and must be stored and distributed at room temperature for a long period of time, it has been manufactured by adding a high concentration of table salt. Generally, about 20 to 30% of table salt has been used to manufacture Jeotgal. However, excessive intake of table salt can cause adult diseases, and as health-oriented consumer awareness increases, modern people are increasingly avoiding salted fish with high salt.

Therefore, research is being actively conducted to reduce the salinity of salted seafood. In addition, in order to manufacture low-salt salted fish, it is essential to increase the storability in order to prevent quality changes that may occur during storage and distribution due to low salt concentration, so research on this is also in progress. As a conventional technique to improve the problem of high salinity, a method of using substitute salt was proposed, that is, a method of using a mixture of salt for about 10% of the raw fish body and potassium chloride (KCl) for about 10% of the raw fish body was proposed. This has the disadvantage that the substitute salt, potassium chloride, produces a very bitter taste and the quality deteriorates.

Gamtae is green and rich in minerals such as iodine, alginic acid and fucoidan, which are dietary fibers, and vitamin C and vitamin A. It is a type of brown algae that lives in Jeju Island and Ulleungdo Island, and its correct name is spiny green seaweed.

In order to improve these characteristics, the prior art and patent documents that have been developed and patented so far are examined as follows.

Patent Application No. 10-2000-0072827 (2000.12.04) does not use table salt (flavored salt) to add flavor when processing seaweed, but powders deodeok or shiitake mushrooms and adds it during processing seaweed to enhance the taste. It relates to seasoned seaweed and its processing method that can meet the various tastes of modern people and be in the spotlight as a nutritious food, and is at least one powder selected from the group consisting of {deodeok powder, mushroom powder, beef root powder, kimchi powder, and dried seaweed powder} A method of processing seasoned seaweed is implemented, which consists of the process of adding flavor by sprinkling on oil-coated seaweed. In this case, the powder is freeze-dried at (-)80 to (-)40°C for 14 to 16 hours and then dried for 20 to 20 minutes. It was made by grinding for 40 minutes. Patent Application No. 10-2000-0083167 (December 27, 2000) relates to a method of manufacturing Changran Jeotgal containing enoki mushrooms, including the steps of cooking the Jeotgal and blanching the enoki mushrooms to remove the mucilage of the mushrooms. Preprocessing the enoki mushrooms, preparing the seasoning, mixing the enoki mushrooms and the seasoning into the enoki mushrooms, and storing the enoki mushrooms in a container in a container and storing them in a cool, dark place. The goal is to provide Changran Jeotgal with the addition of enoki mushrooms, which have high nutritional value and can supplement the protein, carbohydrates, fiber and vitamins lacking in Jeotgal foods while maintaining the original flavor of Jeotgal. Patent Application No. 10-2004-0069767 (2004.09.02) relates to a method of manufacturing low-salt frozen pollack roe. More specifically, 4 to 5% by weight of salt is added to pollack roe, aged and fermented. Next, it relates to a method of manufacturing low-salt frozen pollack roe, which is characterized by rapid freezing at a temperature of -30°C or lower. By significantly reducing the salt content exceeding the conventional 20% by weight, it not only lowers the risk of causing adult diseases, etc. In addition, by using the ultra-low temperature quick freezing method, storage can be improved without adding chemical preservatives such as sorbic acid, potassium sorbate, calcium sorbate, etc. In addition, while maintaining the unique flavor of salted fish, it is possible to produce high-quality salted fish that suits the tastes of modern people. It is possible to produce low-salt frozen salted pollack roe. Patent application No. 10-2004-0069768 (2004.09.02) describes low-salt frozen salted roe made by adding 4 to 5% by weight of table salt to the roe, maturing and fermenting it, and then quickly freezing it at a temperature of -30℃ or lower. This relates to a manufacturing method, which not only lowers the risk of inducing adult diseases by significantly reducing the content of table salt exceeding 20% by weight, but also reduces chemical preservatives such as sorbic acid, potassium sorbate, and calcium sorbate by using an ultra-low temperature rapid freezing method. Storage can be improved without adding any salt, and it is also possible to manufacture high-quality, low-salt frozen Changran Jeotgal that suits the tastes of modern people while maintaining the unique flavor of Jeotgal. Patent Application No. 10-2004-0069769 (2004.09.02) is a low-salt product characterized in that 4 to 5% by weight of table salt is added to squid, aged and fermented, and then quickly frozen at a temperature of -30°C or lower. This relates to a method of manufacturing frozen squid salted fish, which not only lowers the risk of inducing adult diseases by significantly reducing the content of table salt exceeding 20% by weight of the conventional salt, but also reduces the risk of causing adult diseases by using an ultra-low temperature rapid freezing method to produce chemicals such as sorbic acid, potassium sorbate, and calcium sorbate. Storage can be improved without adding red preservatives, and it is also possible to produce high-quality, low-salt frozen squid salted fish that suits modern people's tastes while maintaining the unique flavor of salted fish. Patent Application No. 10-2008-0019409 (2008.03.01) discloses a method for producing salted fish using anchovies and plums, and the soybean paste produced thereby contains 8 to 10 parts by weight of salt and 8 to 10 parts by weight of plums per 100 parts by weight of washed anchovies. Anchovy fish sauce and anchovy meat sauce can be manufactured simultaneously, including the step of mixing parts by weight, fermenting the blended anchovies and plums by naturally maturing them in a cool place, and filtering the clear anchovy fermentation liquid produced during the fermentation process through a filter to make salted anchovy fish sauce. The salty taste of salted fish is reduced, and it contains plum flavor and a large amount of minerals and dietary fiber beneficial to the human body, so not only can you feel the unique flavor and taste, but you can easily consume minerals and dietary fiber beneficial to the human body. Patent Application No. 10-2016-0081618 (June 29, 2016) extracts the active ingredients from wild soybeans that grow naturally in Korea and includes them in salted seafood seasoning, thereby producing a high-quality product with antioxidant effects due to the pharmacological action of the active ingredients of the wild soybeans. This relates to a salted fish seasoning and a method of manufacturing salted fish using the same. In order to provide salted fish with excellent health functional effects such as anti-cancer and antioxidant activities due to the active ingredients in the wild bean extract in the salted fish seasoning, it involves removing foreign substances from caught marine products and Cleaning step; An extraction step of extracting active ingredients from wild soybeans to produce wild soybean extract; Preparing salted fish seasoning by uniformly mixing the wild bean extract and seasoning sauce; A step of mixing the seafood prepared in the preparation step with salted fish seasoning, wherein the extraction step includes a boiling step of boiling wild soybeans; A step of soaking the ripened wild beans in water; A step of pulverizing the soaked wild soybeans and separating them into colloidal wild soybean soymilk and residue; And a drying step of drying the wild soybean soymilk and powdering it, wherein the boiling step is to boil the wild beans for 1.5 to 3 minutes, and the soaking step is to soak the boiled wild beans in water for 2 to 5 hours. In the step of manufacturing the salted fish seasoning, 100 parts by weight of the seasoning sauce containing one or more ingredients selected from the group consisting of salt, red pepper powder, starch syrup, sugar, garlic, ginger, onion, cooking wine, soy sauce, and seasoning is added to the salted fish seasoning. This is a method of manufacturing salted fish with antioxidant effects by including 0.5 to 1 part by weight of soybean extract and mixing it evenly. Patent Application No. 10-2021-0101590 (2021.08.02) includes the first step of preparing prepared squid by washing and shredding the squid; Step 2 of preparing seasoned squid by mixing and mixing 52-58% by weight of prepared squid and 42-48% by weight of seasoning sauce; Step 3 of producing salted squid by maturing the seasoned squid for 24 to 48 hours at 3 to 10 degrees Celsius; and 3.0 to 5.0% by weight of starch syrup, 1.0 to 5.0% by weight of pumpkin seeds, 1.0 to 5.0% by weight of sunflower seeds, 0.1 to 0.5% by weight of black sesame seeds, 1.0 to 3.0% by weight of seasoned soy sauce and the remaining amount of salted squid, mixed and mixed. It includes 4 steps of manufacturing secondary seasoned squid salted fish, wherein the marinade includes 2 to 4 parts by weight of table salt, 5 to 8 parts by weight of red pepper powder, 5 to 15 parts by weight of red pepper paste, and sliced 100 parts by weight of plum extract. 0.1 to 1.5 parts by weight of red pepper, 4 to 8 parts by weight of ground garlic, 0.2 to 0.4 parts by weight of ground ginger, 6 to 10 parts by weight of onion, 0.4 to 1.0 parts by weight of sesame seeds, 5 to 10 parts by weight of enoki mushroom concentrate and 2 cooking liquor. It contains ~4 parts by weight, and the prepared squid in step 1 is prepared by adding 2 to 5 parts by weight of salt to 100 parts by weight of chopped squid and mixing, and the enoki mushroom concentrate is a hot water extract of dried enoki mushroom powder. It is prepared by saccharifying the concentrated concentrate with a saccharification enzyme and then re-concentrating the saccharified product, which includes the first step of preparing dried enoki mushroom powder; Step 2 of producing a hot water extract by performing a hot water extraction step on the dried powder of enoki mushrooms; Step 3 of concentrating the hot water extract under reduced pressure to prepare a first concentrate with a concentration of 8 to 15 brix; Step 4 of preparing a saccharified product by mixing 15 to 35 parts by weight of saccharification enzyme with 100 parts by weight of the first concentrate and saccharifying it at 45 to 55°C for 20 to 30 hours; and step 5 of concentrating the saccharide under reduced pressure to produce a second concentrate of 25 to 40 brix. The hot water extract of the enoki mushroom dried powder is prepared by performing a step comprising: 100 parts by weight of the enoki mushroom dried powder. It is prepared by performing a hot water extraction step of 1,000 to 2,000 parts by weight of water at a temperature of 75 to 90 ° C. for 1 to 6 hours, and the saccharification enzyme is one selected from malt, Aspergillus oryzae, and Aspergillus niger. It includes more than one species, and the seasoned soy sauce includes: a first step of preparing boiled soy sauce by adding and stirring brewed soy sauce, sugar, and fructooligosaccharides, and then heating; Step 2 of preparing a filtrate by filtering the decocted soy sauce; Step 3 of preparing a mixed liquid by mixing the filtrate, seasoning liquid, fermented fruit liquid, and purified water; and a fourth step of preparing a fermented broth by maturing and fermenting the mixed liquid, followed by filtration. The bibim squid salted fish is prepared by performing a step including; This invention relates to bibim squid salted fish that has a good feel when stored for a long period of time and does not lose flavor due to the seasoning being separated when stored for a long period of time, and a method of manufacturing the same.

Sea bream has been an essential side dish for Jeju people since ancient times, and because it is heavily salted, it is widely used as a side dish in people's diet.

However, salted sea bream has a strong smell of salted fish and has a high salt content, making it inconvenient for the general public to eat it as is. It also contains a lot of salt, which causes a lot of trouble in high blood pressure and blood circulation disorders. It does not have a light taste, so it requires secondary cooking to eat it. The situation so far has been causing inconvenience.

In consideration of the above-mentioned problems, the present invention aged beans and dried radish together with sea bream to ensure that the nutritional value was evenly distributed. It reduced saltiness, prevented oxidation by combining with oxygen in the air, and achieved a sterilizing effect of the iodine component contained in Ecklonia cava. We have developed a food that can be preserved for a long time without using chemical preservatives, is easy to carry and distribute, and is rich in alginic acid as it contains plenty of calcium and protein from nutritious fish, so it can be eaten as an accompaniment to any dish for use by patients or the elderly. The purpose is to distribute salted gamtae sea bream food as a health recovery food that can boost energy when rice is not tasty, as well as a meal replacement food for students and office workers.

A sea bream salting step in which scales and fins are removed and cleaned by evenly sprinkling 18 parts by weight of roasted salt on 100 parts by weight of the sea bream, salted, maintained at a temperature of 23-25°C, and aged for at least 90 days; and, salted in the above sea bream salting step. A desalting step of washing the sea bream in salt water with a concentration of 4% and desalting it; and dehydrating the water contained in the salted sea bream by immersing it in fresh water containing 8% starch syrup and 3% salt for at least 50 minutes. A dehydration step; and a processing step of making salted sea bream salted fish by cutting the salted sea bream dehydrated in the dehydration step into pieces of 1 to 3 mm with a silencer cutter; and harvesting gamtae, removing impurities and stems, and washing thoroughly with fresh water. A harvesting and storage step of drying the washed pure gamtae leaves to a moisture content of 80% and freezing them; and a thawing step of thawing the frozen gamtae leaves in the gamtae collection and storage step by immersing them in water for 30 minutes;

A dehydration step of removing the thawed gamtae in the thawing step, pickling 100 parts by weight of the gamtae with 8 parts by weight of starch syrup and 3 parts by weight of salt, and dehydrating the gamtae by osmotic pressure for more than 1 hour; A processing step of obtaining gamtae flakes by cutting them into pieces of 1 to 3 mm in size with a cutter; wash the radish, cut it into pieces of 5 to 7 mm in size and 50 to 70 mm in length, dry them, and then cut them into pieces with a silencer cutter to obtain radish pieces of 1 to 3 mm in size. Radish processing step of obtaining crumbs; Steam soybeans (white bean) at a temperature of 104°C and a pressure of 1.8 kg/㎠, dry them to a moisture content of 70% or less, and cut them into small pieces with a silencer cutter to obtain soybean crumbs of 1 to 3 mm in size. Soybean (white bean) processing step of smoking for at least 5 hours using citrus wood smoke in a low-temperature sterilized smoke room maintaining an internal temperature of 20 to 25°C; and green onions are washed and trimmed and cut into pieces of 1 to 3 mm in size with a silencer cutter. A green onion processing step to obtain green onion crumbs; an onion processing step to obtain onion crumbs by washing and trimming the onion and cutting it into pieces of 1 to 3 mm in size with a silencer cutter; and 65 parts by weight of the chive flakes obtained in the above-mentioned chive processing step. 3 parts by weight of Ecklonia radish scraps obtained in the radish processing step, 2 parts by weight of radish scraps obtained in the radish processing step, 2 parts by weight of green onion scraps obtained in the green onion processing step, 2 parts by weight of onion scraps obtained in the onion processing step, and the beans (Whitening) A tossing step in which 2 parts by weight of steamed bean scraps obtained in the processing step, 13 parts by weight of ground garlic, 3 parts by weight of refined salt, 3 parts by weight of maltose, 3 parts by weight of red pepper powder, and 0.6 parts by weight of apple cider vinegar are mixed and mixed; , The salted fish mixed and marinated in the marinating step is aged at a low temperature for at least 3 days in a low-temperature aging refrigerator maintained at 9 to 18℃, and the gas generated at this time is discharged to deodorize the smell of garlic, onions, and green onions. Step; Wow, gamtae sea bream deodorized in the ripening deodorization step Salted seafood in packaging container A method of manufacturing salted gamtae sea bream consisting of a packaging step of airtight packaging is performed.

65 parts by weight of salted gamtae sea bream jeotgal using the above-described method of producing salted gamtae sea bream, 3 parts by weight of gamtae flakes, 2 parts by weight of radish flakes, 2 parts by weight of onion flakes, 2 parts by weight of steamed bean flakes, 13 parts by weight of ground garlic, and refined salt. 3 parts by weight of maltose, 3 parts by weight of maltose, 3 parts by weight of red pepper powder, and 0.6 parts by weight of apple cider vinegar are mixed and seasoned, fermented salted seafood at a low temperature for at least 3 days in a refrigerator maintained at 9~18°C. The gas is released and the garlic and onion are released. , get gamtae sea bream salted fish that has removed the smell of green onions.

In addition, 5 parts by weight of ginger is added and mixed to obtain gamtae sea bream salted fish.

The salted sea bream (fish fish) obtained through the above-mentioned steps is packaged and distributed in boxes in a certain amount. By developing salted sea bream (fish fish) that can be stored for a long period of time in the refrigerator rather than the freezer by the user and is easy to distribute, it can be used as food for maintaining the health of the elderly and the weak. It is a food that enhances the taste of test takers' meals and does not contain any preservatives or other harmful ingredients, making it an excellent health food. Jeju sea bream salted fish is rich in protein and calcium, so it can be easily consumed as a nutritious food. It is a new invention that can play a role in improving public health.

1 is an illustrative diagram of implementation steps of the present invention.

The present invention aimed at achieving the above object is as follows.

A sea bream salting step in which scales and fins are removed and cleaned by evenly sprinkling 18 parts by weight of roasted salt on 100 parts by weight of sea bream, and the sea bream is salted, maintained at a temperature of 23-25°C, and aged for at least 90 days;

A desalting step of washing the sea bream salted in the sea bream salting step in salt water with a concentration of 4% and desalting it;

A dehydration step of immersing the salted sea bream desalinated in the desalting step in fresh water containing 8% starch syrup and 3% salt for at least 50 minutes to dehydrate the moisture contained in the salted sea bream;

A processing step of making salted sea bream salted fish by cutting the salted sea bream dehydrated in the dehydration step into pieces of 1 to 3 mm with a silencer cutter;

Gamtae collection and storage step of collecting Gamtae, removing impurities and stems, washing pure Gamtae leaves with fresh water, drying them to a moisture content of 80%, and storing them in the freezer;

A thawing step of thawing the frozen gamtae stored in the gamtae collection and storage step by immersing it in water for 30 minutes;

A dehydration step of removing the thawed gamtae in the thawing step, adding 8 parts by weight of starch syrup and 3 parts by weight of salt to 100 parts by weight of the gamtae, mixing them, and dehydrating them by osmotic pressure for at least 1 hour;

A processing step of obtaining gamtae scraps by cutting the gamtae dehydrated in the gamtae dehydration step into pieces of 1 to 3 mm in size with a silencer cutter;

A radish processing step in which radish is washed, cut into pieces of 5 to 7 mm in size and 50 to 70 mm in length, dried, and then cut into pieces with a silencer cutter to obtain radish scraps of 1 to 3 mm in size;

Soybeans (white bean) are steamed at a temperature of 104℃ and a pressure of 1.8kg/㎠, dried to a moisture content of 70% or less, and cut into small pieces with a silencer cutter. The soybean crumbs of 1~3mm in size are used to maintain an internal temperature of 20~25℃. Soybean (white bean) processing step of smoking by smoking citrus wood for at least 5 hours in a low-temperature sterilized smoke room;

Green onion processing step of washing and trimming green onions and cutting them into pieces of 1 to 3 mm in size with a silencer cutter to obtain green onion crumbs;

Onion processing step of washing and trimming the onion and cutting it into pieces of 1 to 3 mm in size with a silencer cutter to obtain onion flakes;

65 parts by weight of the sea bream flakes obtained in the radish processing step, 3 parts by weight of gamtae flakes obtained in the radish processing step, 2 parts by weight of radish radish fragments obtained in the radish processing step, 2 parts by weight of green onion crumbs obtained in the green onion processing step, and the onion 2 parts by weight of onion flakes obtained in the processing step, 2 parts by weight of steamed bean flakes obtained in the soybean (white bean) processing step, 13 parts by weight of ground garlic, 3 parts by weight of refined salt, 3 parts by weight of maltose, 3 parts by weight of red pepper powder, 0.6 parts by weight of apple cider vinegar A bemeurim step of mixing the weight parts and mixing them together;

A ripening and deodorizing step in which the salted fish mixed and marinated in the marinating step is aged at a low temperature for at least 3 days in a low-temperature aging refrigerator maintained at 9 to 18°C, and the gas generated at this time is discharged to deodorize the smell of garlic, onions, and green onions. ;and,

Gamta sea bream deodorized in the ripening deodorization step Salted seafood in packaging container A method of manufacturing salted gamtae sea bream consisting of a packaging step of airtight packaging is performed.

65 parts by weight of salted gamtae sea bream jeotgal using the above-described method of producing salted gamtae sea bream, 3 parts by weight of gamtae flakes, 2 parts by weight of radish flakes, 2 parts by weight of onion flakes, 2 parts by weight of steamed bean flakes, 13 parts by weight of ground garlic, and refined salt. 3 parts by weight of maltose, 3 parts by weight of malt sugar, 3 parts by weight of red pepper powder, and 0.6 parts by weight of apple cider vinegar are mixed and seasoned to ferment salted fish at a low temperature for at least 3 days in a refrigerator maintained at 9~18℃. The garlic and Get salted gamtae sea bream that has removed the smell of onions and green onions.

In the soybean (white bean) processing step, the steamed soybeans can be immediately smoked with citrus leaves and cut into pieces with a cutter to obtain soybean crumbs. In the mixing step, 5 parts by weight of ginger can be added to obtain mixed gamtae sea bream salted fish.

The present invention will be examined in stages as follows.

Sea bream salting step;

The scales and fins of the sea bream caught in the waters off Jeju Island are removed, cleaned, and salted by evenly sprinkling 18 parts by weight of roasted salt per 100 parts by weight of the sea bream. The sea bream is kept at a temperature of 23-25°C and aged for at least 90 days.

Salting at this time can be said to be one of the most important processes in obtaining salted fish, as it is sufficiently absorbed into the meat of the sea bream.

Desalting step;

In the above sea bream salting step, the salted sea bream salted fish is washed in salt water with a concentration of 4% and desalted.

Desalting like this is a way to reduce the salinity of salted sea bream.

Dehydration step;

In the desalting step, the desalinated salted sea bream is immersed in fresh water containing 8% starch syrup and 3% salt for at least 30 to 50 minutes to dehydrate the moisture contained in the salted sea bream.

Sea bream salted fish processing step;

In the dehydration step, the dehydrated salted sea bream is cut into pieces of 1 to 3 mm with a silencer cutter to make the salted sea bream into small particle crumbs.

Here, the salting of the sea bream; and the desalting step; and the dehydration step; will be said to be included as a process of the salted sea bream processing step.

Gamtae harvesting storage step;

Gamtae is collected, impurities and stems are removed, and pure Gamtae leaves are washed thoroughly with fresh water, dried to a moisture content of 80%, and stored frozen.

In this way, the purpose of storing the gamtae in the freezer at a moisture content of 80% is to maintain the freshness of the gamtae and make it easy to defrost.

Thawing step;

In the above step of collecting and storing frozen gamtae, the frozen gamtae is thawed by immersing it in water.

At this time, the temperature of the water is room temperature and the thawing time is usually about 30 minutes, which is the time for the frozen gamtae to completely thaw.

Gamta dehydration step;

In the thawing step, the thawed gamtae is taken out, 100 parts by weight of gamtae is pickled with 8 parts by weight of starch syrup and 3 parts by weight of salt, and then dehydrated by osmotic pressure for at least 1 hour.

The purpose of adding starch syrup here is to keep the gamtae from loosening and maintaining its smooth texture.

Gamta processing step;

In the above dehydration step, the dehydrated gamtae is cut into pieces of 1 to 3 mm in size using a silencer cutter to obtain gamtae crumbs.

Here, the gamtae harvesting and storage step; and the thawing step; and the gamtae dehydration step; will be said to be included as one process of the gamtae processing step.

Gamtae processed in this way is rich in minerals such as iodine, dietary fibers such as alginic acid and fucoidan, and vitamin C and vitamin A. It sterilizes bacteria and prevents low-sodium Gamtae sea bream salted fish from spoiling. , It prevents oxidation and deterioration during distribution or storage.

Radish processing step;

Wash the radish, cut it into pieces of 5 to 7 mm in size and 50 to 70 mm in length, dry them, and then cut them into small pieces with a silencer cutter to obtain radish scraps of 1 to 3 mm in size.

Soybean (white bean) processing step;

Soybeans (white bean sprouts) are steamed at a temperature of 104℃ and a pressure of 1.8kg/㎠, dried to a moisture content of 70% or less, and then cut into pieces with a silencer cutter to obtain soybean crumbs of 1~3mm in size.

Here, the salted sea bream processing step; and the gamtae processing step; and the radish processing step; In the soybean (white bean) processing stage, they are cut into pieces of 1 to 3 mm in size with a cutter and made into crumbs in order to feel the chewy texture when eating salted fish.

At this time, the beans are steamed and immediately smoked with citrus wood smoke for at least 5 hours in a low-temperature sterilization smoke room that maintains an internal temperature of 20-25℃ and cut into pieces with a cutter, or the beans are steamed and cut into pieces with a cutter, and then the internal temperature is 20-25℃. It is also possible to smoke citrus wood for at least 5 hours in a low-temperature sterilized smokehouse.

Green onion processing step;

Wash and trim the green onions and cut them into pieces of 1 to 3 mm in size with a silencer cutter to obtain green onion crumbs.

Onion processing step;

Wash and trim the onions and cut them into 1-3mm pieces with a siren cutter to obtain onion flakes.

Beomeurim stage;

65 parts by weight of the sea bream flakes obtained in the radish processing step, 3 parts by weight of gamtae flakes obtained in the radish processing step, 2 parts by weight of radish radish fragments obtained in the radish processing step, 2 parts by weight of green onion crumbs obtained in the green onion processing step, and the onion 2 parts by weight of onion flakes obtained in the processing step, 2 parts by weight of steamed bean flakes obtained in the soybean (white bean) processing step, 13 parts by weight of ground garlic, 3 parts by weight of refined salt, 3 parts by weight of maltose, 3 parts by weight of red pepper powder, 0.6 parts by weight of apple cider vinegar Mix and toss parts by weight so that all additives are evenly mixed with the salted sea bream flakes.

Ripening ripening deodorization step;

The salted fish mixed and seasoned in the marinating step is aged at a low temperature for at least 3 days in a low-temperature aging refrigerator maintained at 9 to 18°C, and the gas generated at this time is discharged to deodorize the smell of garlic, onion, and green onion.

Packaging step;

Gamta sea bream deodorized in the ripening deodorization step Salted seafood in packaging container Pack tightly and prepare for shipment.

At this time, the packaging units are 40g, 90g, 130g, and 5kg. It is packaged in units of 10 kg.

This invention focuses on making it good for health, reducing odor and salty taste, and stimulating the appetite of young people, office workers, and the elderly.

Also, the reason why all the ingredients are made into small crumbs is to ensure that you can feel the chewy and soft texture at the same time.

Claims (3)

The salted sea bream salted fish is chopped into 1~3mm pieces using a siren cutter; the salted sea bream salted fish processing step;
Gamtae processing step of collecting Gamtae and cutting it into pieces of 1~3mm in size with a cutter to obtain Gamtae scraps;
Radish processing step of washing the radish, cutting it into pieces of 5 to 7 mm in size and 50 to 70 mm in length, drying them, and then cutting them with a cutter to obtain radish scraps of 1 to 3 mm in size;
A soybean (white bean) processing step in which soybeans (white bean) are steamed at a temperature of 104°C and a pressure of 1.8 kg/cm2, dried to a moisture content of 70% or less, and then chopped with a silencer cutter to obtain soybean crumbs of 1 to 3 mm in size;
Green onion processing step of washing and trimming green onions and cutting them into pieces of 1 to 3 mm in size with a cutter to obtain green onion crumbs;
Onion processing step of washing and trimming the onion and cutting it into pieces of 1 to 3 mm in size with a cutter to obtain onion flakes;
65 parts by weight of the sea bream minced in the salted sea bream processing step, 3 parts by weight of gamtae flakes obtained in the gamtae processing step, 2 parts by weight of radish flakes obtained in the radish processing step, 2 parts by weight of green onion flakes obtained in the green onion processing step, and the onion 2 parts by weight of onion flakes obtained in the processing step, 2 parts by weight of steamed bean flakes obtained in the soybean (white bean) processing step, 13 parts by weight of ground garlic, 3 parts by weight of refined salt, 3 parts by weight of maltose, 3 parts by weight of red pepper powder, 0.6 parts by weight of apple cider vinegar A bemeurim step of mixing the weight parts and mixing them together;
Maturation deodorization that deodorizes the odor of garlic, onions, and green onions by exhaling the gases generated during low-temperature maturation in a refrigerator maintained at 9~18℃ for at least 3 days in the fermented gamtae sea bream salted fish mixed and marinated in the above-mentioned fermentation step. step;
Gamta sea bream deodorized in the ripening deodorization step Salted seafood in packaging container A method of manufacturing Gamtae sea bream salted fish, characterized by completing the packaging step of airtight packaging. In paragraph 1
The salted sea bream processing step;
A sea bream salting step in which scales and fins are removed and cleaned by evenly sprinkling 18 parts by weight of roasted salt on 100 parts by weight of sea bream, and the sea bream is salted, maintained at a temperature of 23-25°C, and aged for at least 90 days;
A desalting step of washing and desalting the salted sea bream salted fish in the salting step of the sea bream in salt water with a concentration of 4%;
A dehydration step of immersing the salted sea bream desalinated in the desalting step in fresh water containing 8% starch syrup and 3% salt for at least 50 minutes to dehydrate the moisture contained in the salted sea bream,
Gamtae processing step;
Gamtae collection and storage step of collecting Gamtae, removing impurities and stems, washing pure Gamtae leaves with fresh water, drying them to a moisture content of 80%, and storing them in the freezer;
A thawing step of thawing the frozen gamtae stored in the gamtae collection and storage step by immersing it in water for 30 minutes;
It includes a dehydration step of removing the thawed Ecklonia cava in the thawing step and immersing it in fresh water containing 8% starch syrup and 3% salt for at least 50 minutes to reduce the moisture content to 70% or less through dehydration by osmotic pressure,
The soybean (white bean) processing step involves smoking soybean scraps in a low-temperature sterilized smokehouse maintaining an internal temperature of 20 to 25°C for at least 5 hours using citrus wood smoke to ensure a moisture content of 45 to 50%. Characterized by the manufacturing method of gamtae sea bream salted fish. 65 parts by weight of salted sea bream flakes, 3 parts by weight of Ecklonia cava flakes, 2 parts by weight of radish flakes, 2 parts by weight of onion flakes, 2 parts by weight of steamed bean flakes, 13 parts by weight of ground garlic, 3 parts by weight of refined salt, 3 parts by weight of malt sugar, red pepper powder Jeotgal gamtae sea bream, characterized in that salted fish mixed with 3 parts by weight and 0.6 parts by weight of apple cider vinegar is fermented at a low temperature in a refrigerator maintained at 9~18°C for at least 3 days, and the odor is deodorized by releasing gas.