KR20240040153A - Method for manufacturing dried Pseudosciaena crocea - Google Patents

Abstract

The present invention includes a thawing step of thawing frozen pieces at 10°C to 20°C for 10 to 14 hours, a sorting step of sorting the thawed pieces by size, and a washing step of washing the selected pieces with water; Beef gulbi is manufactured through a first heating step of steaming the meat on a grill at 120°C to 140°C for 10 to 20 minutes, and a second heating step of steaming the meat on a grill at 170°C to 190°C for 1 to 3 minutes. In the manufacturing method, the washing step of the brush is divided into three steps, but after the first washing step of washing the selected brush with water 2 to 5 times, the brush is washed in water dissolved in alkaline salt directly baked in red clay with a pH of 9.0 or higher. It further includes a salting step of soaking for 10 to 14 hours, and after the salting step, it further includes a secondary washing step of repeatedly washing the salted portion in water 2 to 3 times. After the secondary washing step, It further includes a low-temperature ripening drying step of tying the tail of the salted fish and hanging it upside down and drying and maturing it in a red clay room for 40 to 50 days at a low temperature of 0.2 to 0.5 ℃ and humidity of 75% to 85%, and the low temperature maturation After the drying step, the purpose is to provide a low-temperature-aged red clay scouring ratio manufacturing method using mineral-rich alkaline salt and cold air drying, which consists of a third washing step of splitting the belly of the scour, removing the intestines, and washing the inside. As a result, the effect of the present invention is to maintain the freshness of the fish and improve consumer preference by reducing fishy and unpleasant odors. In order to provide low-salt but rich in minerals, alkaline salt directly baked in red clay with a pH of 9.0 or higher is used. It is a very useful invention that can produce Buse oysters with little fishy odor and a rich taste even without seasoning through salting, drying, aging, and removal of intestines according to the washing stage.

Description

Method for manufacturing low-temperature aged red clay scour brine using alkaline salt rich in minerals and cold air drying {Method for manufacturing dried Pseudosciaena crocea}

The present invention relates to a method of manufacturing low-temperature aged red clay scorch fish using alkaline salt rich in minerals and cold air drying. More specifically, it can improve consumer preference by maintaining the freshness of fish and reducing fishy and unpleasant odors, while being low in salt. It relates to a method of manufacturing low-temperature-aged red clay brisket, which can further improve the savory taste and is rich in minerals.

In general, fish is an important source of protein and minerals for mankind and has been used as food since ancient times. Common methods for processing fish include salting or drying the fish, and in the case of salted fish, it is natural to extend the shelf life. Various drying methods such as drying, cold air drying, or hot air drying are used.

In particular, in the case of gulbi, it originated from dried sea croaker for long-term preservation, and it became widespread after Lee Ja-gyeom, who returned to Jeongju as an exile, tried sea croaker dried in the sea breeze and found it to be delicious and presented it to the king. Traditional early processing involves drying the early seaweed in the sea breeze for long-term preservation and then burying it in a barley jar for further drying.

To explain the method of producing the above-mentioned gulbi in more detail, the gills of the caught croaker are cut, the clams are removed, washed with low-salt water, washed thoroughly, and the water is drained. Then, salt is filled into the gills and salt is applied to the entire fish body. A method of salting by sprinkling or putting it in brine is also used. After the salting step is completed, the seaweed is taken out, wrapped in straw, woven, washed with water, and hung on a well-ventilated rack to dry.

Buse is a saltwater fish belonging to the perch family of bony fish, the perch family, and has a gray-yellow back and a yellow-white belly. Compared to the reference species, the tip of the snout is slightly rounded, and the head shape and dorsal fin height are lower. It lives in the western and southern seas of Korea, and is distributed to the East China Sea and South China Sea. It is larger than the sea croaker, and its flesh is soft and has poor meat quality, so its preference is lower than that of the sea croaker, but it is cheaper and resembles the sea croaker, so it is used to make oysters. I also do it.

Therefore, various attempts are being made to improve the quality of gulbi made from fish, thereby increasing consumer preference. However, during the process of salting, drying, and maturing them, the surface of the fish loses its luster and the fish's unique fishy smell continues. The problems that arise have not been resolved, and a method of processing oysters with satisfactory tax rates has not been developed so far.

The cause of the above-mentioned fishy smell is the presence of trimethylamine oxide (TMAO:trimethylamine oxide) in the fish's muscles to control intraperitoneal pressure. As the fish dies, it is decomposed by microorganisms or enzymes to produce trimethylamine (TMA:trimethylamine). As it forms, it causes a fishy smell.

In other words, for fish to survive in the sea, their body's osmotic pressure must match that of seawater to prevent dehydration. TMAO is responsible for maintaining the pressure balance between the fish's body and seawater. When the fish is alive or fresh, it acts as a flavoring seasoning, but when the fish dies, it is decomposed by bacterial enzymes and converted into trimethylamine, a highly volatile basic nitrogen compound, generating a strong fishy smell.

Therefore, conventional processing methods to prevent the fishy smell or spoilage of fish include the salting method (or dry salting), which involves sprinkling salt on the fish, and the brine method (or wet salting), which involves immersing the fish in salt water. Recently, various processing methods have been developed, such as marinating and aging oysters and mackerel in soy sauce or soybean paste, but this is still not a method of fundamentally removing the fishy smell.

In the end, in order to make good brisket, it is most important to match the salting and drying conditions well. At this time, the conditions that determine salting are the type of salt, salt concentration, and salting time, and the conditions that determine drying are drying location, temperature, It is important to optimize these conditions due to factors such as humidity and time.

[Prior art literature]

1. Republic of Korea Republic of Korea Patent Publication No. 10-1815565

2. Republic of Korea Patent Publication No. 10-2097211

3. Republic of Korea Patent Publication No. 10-2219421

The purpose of the present invention is to find optimal conditions in the process of salting and drying fish (in the present invention, fish is also included in fish) through numerous trials and errors in order to produce fish oysters, which are highly preferred by consumers. By finding and using this method, we aim to provide a method for manufacturing red clay dried gulbi, which has almost no fishy odor, has a rich taste even without seasoning, and is low in salt and rich in minerals.

In order to achieve the above-described object, the method of manufacturing low-temperature aged red clay scorch using alkaline salt rich in minerals and cold air drying according to an embodiment of the present invention involves freezing the curd at 10°C to 20°C for 10 to 14 hours. A thawing step of thawing, a selection step of sorting the thawed cuts by size, a washing step of washing the selected cuts in water, and steaming the cuts on a grill at 120°C to 140°C for 10 to 20 minutes. In the method of manufacturing seaweed gulbi, which is manufactured through a primary heating step and a secondary heating stage of steaming the seaweed on a grill at 170°C to 190°C for 1 to 3 minutes,

The washing step of the weeds is divided into three stages, but after the first washing step of washing the selected weeds with water 2 to 5 times, we wash weeds in water dissolved in alkaline salt directly baked in red clay with a pH of 9.0 or higher for 10 to 14 hours. It further includes a salting step of soaking for a while, and after the salting step, it further includes a secondary washing step of repeatedly washing the salted fish in water 2 to 3 times, and after the second washing step, the tail of the salted fish is washed. It further includes a low-temperature ripening drying step of tying the indigo plants upside down and drying and maturing them in a red clay room for 40 to 50 days at a low temperature of 0.2 to 0.5°C and humidity of 75% to 85%, and after the low-temperature ripening and drying step, It is characterized by a third washing step of cutting open the stomach, removing the intestines, and washing the inside.

The effects of the present invention as described above include maintaining the freshness of fish and reducing fishy and unpleasant odors, thereby improving consumer preference. In order to provide low-salt but rich in minerals, alkaline salt roasted directly in red clay with a pH of 9.0 or higher is used. It is a very useful invention that can produce Busse oysters with little fishy odor and a rich taste even without seasoning through salting, drying, aging, and removal of intestines according to the washing stage.

Figure 1 is a pH test report of alkaline salt baked directly on red clay.
Figure 2 is a mineral test report of alkaline salt baked directly on red clay.
Figure 3 is a mineral test report of alkaline salt baked directly on red clay.
Figure 4 is a microplastic analysis test report in salt used in the present invention.

Hereinafter, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein. The terminology used herein is only intended to refer to specific embodiments and is not intended to limit the invention. Also, as used herein, singular forms also include plural forms, unless phrases clearly indicate the contrary. As used in the specification, the meaning of "comprising" is to specify a specific characteristic, area, integer, step, operation, element and/or component, and to specify another specific property, area, integer, step, operation, element, component and/or group. It does not exclude the existence or addition of . Although not defined differently, all terms including technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries are further interpreted as having meanings consistent with the related technical literature and currently disclosed content, and are not interpreted as ideal or official meanings unless defined.

Hereinafter, the method for producing low-temperature aged red clay scour ratio using mineral-rich alkaline salt and cold air drying according to the present invention will be described in detail.

The present invention includes a thawing step of thawing frozen pieces at 10°C to 20°C for 10 to 14 hours, a sorting step of sorting the thawed pieces by size, a washing step of washing the selected pieces with water, The first heating step is to steam the beef on a grill at 120°C to 140°C for 10 to 20 minutes, and the second heating step is to steam the beef on a grill at 170°C to 190°C for 1 to 3 minutes. However, the washing step of the above-mentioned bushes is divided into three stages. After the first washing step of washing the selected bushes with water 2 to 5 times, the bushes are soaked in water dissolved in alkaline salt directly baked in red clay with a pH of 9.0 or higher for 10 hours. It further includes a salting step of soaking for 14 hours, and after the salting step, it further includes a secondary washing step of repeatedly washing the salted beef in water 2 to 3 times, and after the secondary washing step, the salted beef is It further includes a low-temperature ripening drying step of tying the tail of the product and hanging it upside down and drying and maturing in a red clay room at a low temperature of 0.2 to 0.5°C and humidity of 75% to 85% for 40 to 50 days. After the low-temperature ripening and drying step, The third washing step involves cutting open the belly of the fish, removing the intestines, and washing the inside.

This will be explained by examples for each process.

1. Thawing stage

Remove the meat stored in the freezer from the freezer and thaw it. As an example of thawing, frozen meat can be thawed by leaving it at a room temperature of 10°C to 20°C for 10 to 14 hours.

2. Selection stage

After thawing the frozen beef, the thawed beef is sorted into large, medium, and small sizes.

3. First washing step

To remove foreign substances on the surface of the selected parts, wash them repeatedly 2 to 5 times in clean running water. Clean groundwater is used as washing water. The temperature of the washing water during washing is preferably 5°C to 20°C.

4. Salting step

There are two types of salting methods: the Mulgan method, which involves salting using brine, and the Seopgan method, which involves salting by mixing the salt as it is in the broth. In the present invention, ‘alkaline salt baked directly in red clay’ with a pH of 9.0 or higher (salt made by putting sea salt aged for more than a year and removing bitterness in a red clay pot and baking it at over 800°C) was used as the optimal material, and the water salting method was selected. However, the present invention does not exclude the salting method adopting the interference method. At this time, the salting time is 10 to 14 hours. In this way, the salted pork is salted as the salt component permeates into the pork. In this way, the salting step according to the present invention is believed to season the fish and reduce the fishy smell by applying and permeating the washed fish with alkaline salt of pH 9.0 or higher.

At this time, the mineral content of alkaline salt baked directly in red clay and ordinary sea salt is shown in the table below.

[Table 1]

5. Second washing step

The salted portion is washed in water 2 to 3 times. Use purified water or clean groundwater as washing water. The temperature of the washing water during washing is preferably 10 to 20°C. At this time, it is desirable to remove the scales.

6. Cold air drying ripening stage

Cold air dry aging begins in a dry ripening stage in which a low temperature of 0.2 to 0.5°C and humidity of 75 to 85% are maintained in a red clay room for 40 to 50 days. At this stage, the moisture inside the fish diffuses to the outside, creating a cancerous effect that ripens the meat, making it possible to produce oysters with good taste and excellent quality. The force becomes hard and hard. Additionally, because it is salted and dried for a long period of time, the flesh retains a significant amount of base.

7. Third washing step

This is the step of removing the internal organs of wealth. Although the internal organs are not removed in the general manufacturing process of gulbi, it is desirable to remove the internal organs in the next step, the grilling process, to improve meat quality and reduce fishy smell.

8. First heating (steaming) step

The meat that has gone through the internal removal step is washed and subjected to heat treatment using a grill. The meat can be cooked by heating while blowing steam at 120°C to 140°C for 10 to 20 minutes.

9. Second heating (roasting) step

After cooking the meat through primary steaming using the above grill, heat it at 170°C to 190°C for 1 to 3 minutes to ensure that the outside of the meat is completely golden brown. Once this processing is completed, consumers have the advantage of being able to eat it right away without any additional cooking.

After all manufacturing processes are completed, the meat can be consumed immediately. It is advisable to vacuum pack it using a vacuum packaging machine and store it in a freezer below -20℃.

As described above, although the present invention has been described in terms of limited embodiments, the present invention is not limited thereto, and the technical idea of the present invention will be described below by a person skilled in the art to which the present invention pertains. Various modifications and variations are possible within the scope of equivalency of the patent claims.

Claims (1)

A thawing step of thawing the frozen pieces at 10°C to 20°C for 10 to 14 hours, a sorting step of sorting the thawed pieces by size, a washing step of washing the selected pieces in water, and The method of manufacturing Buseggulbi involves a first heating step of steaming the brisket on a grill at 140°C for 10 to 20 minutes, and a second heating step of steaming the brisket on a grill at 170°C to 190°C for 1 to 3 minutes. Because,
The washing step of the weeds is divided into three stages, but after the first washing step of washing the selected weeds in water 2 to 5 times, we wash weeds in water dissolved in alkaline salt baked directly in red clay with a pH of 9.0 or higher for 10 to 14 hours. It further includes a salting step of soaking for a while, and after the salting step, it further includes a secondary washing step of repeatedly washing the salted fish in water 2 to 3 times, and after the second washing step, the tail of the salted fish is washed. It further includes a low-temperature ripening drying step of tying the indigo plants upside down and drying and maturing them in a red clay room for 40 to 50 days at a low temperature of 0.2 to 0.5°C and humidity of 75% to 85%, and after the low-temperature ripening and drying step, A low-temperature-aged red clay scour rain manufacturing method using alkaline salt rich in minerals and cold air drying, which consists of a third washing step of splitting the stomach, removing the internal organs, and washing the inside.