KR930003577B1 - Process for making seasonings of fish - Google Patents

Abstract

A spicy sauce for fish cooking is prepd. by (a) mixing 8-9 g edible salt, 4-9 g sugar, 1.5-3 g sodium glutamate, 0.2-0.3 g citric acid or succinic acid and 0.1-0.3 g xanthan gum or guar gum, (b) adding 15-36.3 g soybean sauce and 6-15 g fructose into the mixt., and homogenizing at 4000-6000 rpm. for 10 min., (c) adding 23.6- 25.8 g mixed powder of red pepper powder, ginger powder, pepper powder etc. into the homogenized mixt. and stirring, (d) sterilizing the obtd. mixt. at 50-80 deg.C for 30 min., and (e) adding 5-7 g red pepper paste, 1 g sesame oil and 1 g or less ethyl alcohol into the sterilized mixt., and mixing to obtain the final product.

Description

How to prepare seasonings for fish

Figure 1 collectively shows the manufacturing process according to the present invention.

Natural seasonings such as red pepper powder, soy sauce, garlic, onion, ginger, green onion, etc. to make easy, delicious and convenient to cook stew or grilled fish or tofu and fish paste of various kinds of fish such as early, cutlass and mackerel of the present invention And a variety of seasonings and sweeteners ideally removes the unique fishy when cooking fish, and improves the quality of the product and extends the shelf life of fish sauce seasoning.

In recent years, along with the increase in income, the dietary habits of the national diet have also changed in a nutrition-oriented, health-oriented, and convenience-oriented manner, and the consumption of fish along with meat is also increasing. Accordingly, in the case of processed foods, instant foods that can be cooked simply and quickly have been developed, and various cooking methods have been developed and used.

On the other hand, fish, which are rich in high-quality protein and various nutrients, are not easy to cook due to the unique fish smell (including fishy fish flavor) and the weakness of fish tissue.

In other words, fish contains piperidine-based compounds, which increases trimethylamine, which is a major component of fish odors, and increases ammonia, indole, skatole, Basic substances such as mercaptan and hydrogen sulfide increase the odor further. In particular, if piperidine is decomposed to generate δ-amino valeric acid, the fishy fishy odor is increased.

In addition, fish are often weak in flavor due to self-extinguishment due to the weak fish tissue, and the protein breaks down due to the self-extinguishing, so that the soluble compounds are increased. Conditions are formed that will cause corruption. Therefore, in order to remove fishy smells such as fishy taste and smell, fish is usually used excessively for seasonings such as garlic, onion, ginger, green onion, and red pepper powder, and hassles to prepare various things such as soy sauce, sugar, sesame oil, salt, etc. In addition, it requires time, effort, etc., but it is not easy to remove fishy smell such as fishy taste, to prevent softening of meat, and to suppress corruption by microorganisms.

Therefore, the present invention is to provide a manufacturing method of fish sauce seasoning to improve the preservation by supplementing the deficiency as described above to remove fishy fishy as well as the meat quality to give elasticity and inhibit the growth of microorganisms.

That is, since trimethylamine, ammonia, indole, sketol, crushed coal, and hydrogen sulfide, which are the main causes of fish odor, are basic substances, they are acidified by adding citric acid or succinic acid to remove odor. Of course, by lowering the pH, it gives elasticity to the fish and at the same time works with stabilizers such as xanthan gum to improve the water retention of the fish, and the proliferation of microorganisms is also weakened at or below pH5. It also gives bacteriostatic action that kills or ceases activity.

According to the manufacturing method of the seasoning for fish dishes of the present invention, salt, sugar, sodium glutamate and organic acids and stabilizers are mixed, homogenized by adding brewed soy sauce and fructose, crushed red pepper powder, ginger powder and black pepper, etc. After adding and stirring the mixed seasoning, sterilization, and then add red pepper paste, sesame oil and alcohol to prepare a sauce for cooking fish.

The organic acids used in the present invention are citric acid and succinic acid, which are contained in citrus or shellfish, and have a high synergistic effect by adding 0.1-0.3% when cooked, xanthan gum and guar gum. Stabilizer of the prevents the separation of natural spices in seasonings, evenly mixed and evenly seasoned with grilled fish, giving the fish a uniform taste after cooking and improved the water retention by controlling the evaporation of the water itself during cooking.

The present inventors mixed the above ingredients with various seasonings and seasonings, and mixed each seasoning with the same composition as in Note 1) to cook cutlass, and carried out sensory evaluation by the 5-point scoring method. Is as follows.

[Experiment 1]

[Experiment 2]

In order to measure the proper concentration of organic acid, the result of the early cooking was obtained.

The manufacturing method of the present invention is a first step of homogenizing with a homogenizer by mixing a seasoning such as salt, sugar, sodium glutamate, stabilizers such as xanthan gum, guar gum, organic acids such as citric acid and succinic acid, and adding fructose and soy sauce. Sterilized red pepper paste, sesame oil and alcohol (ethyl alcohol) in the second process and sterilized intermediate products by adding various seasonings such as garlic, green onion, ginger, pepper, pepper, and sesame to the homogeneous liquid prepared in the first process And a third step of adding and mixing the product into a product.

Each process of the present invention will be described in detail as follows.

[First Process (Homogenization)]

Salt, sugar, sodium glutamate, stabilizer, and edible acidic acid are mixed in advance, and fructose and some aged soy sauce are added thereto, followed by homogenization with a homogenizer.

In the case of dissolving the stabilizer alone, when the stabilizer is in contact with a liquid, lumps are generated and it takes a long time to dissolve. Thus, the stabilizer can be easily dissolved by uniformly mixing the stabilizer with sugar, salt, sodium glutamate and the like beforehand. In addition, the addition of edible acidulant in order to remove the fishy smell of fish as well as to extend the shelf life of the product by reducing the pH of the final product to 5 or less.

The amount of various raw materials used in the present invention is 8-9 g of salt, 4-9 g of sugar, 1.5-3 g of sodium glutamate, 0.2-0.3 g of edible acidulant, 0.1-0.3 g of soy sauce, 15-37 g of soy sauce, and 6-6 of fructose. It is recommended to use 15g.

Second Process (Sterilization)

50 ℃ ~ 80 ℃ while adding a mixture of natural spices such as garlic, onion, green onion, crushed to 5 ~ 20mesh, pepper powder, black pepper, black pepper powder, ginger dry powder, and sesame seeds. Sterilize for 30 minutes at. The reason for crushing the spices to 5 ~ 20mesh is to emphasize the visual effect and natural image after cooking fish. The addition of red pepper powder, ginger powder and black pepper powder of 50mesh or less adds even dispersion and appearance of spices and fish. This is because of the masking effect of the unique fishy. In addition, by adding the seasoning before sterilization, the extraction effect of the seasoning ingredient is generated during heat sterilization, and the appearance of the seasoning is maintained as it is, and the natural seasoning ingredient is dispersed evenly in the seasoning sauce.

The amount of the foster used in the present invention is suitable to use 23 to 26g with respect to 100g of the finished product, garlic, green onions, onions, etc. 5 ~ 20mesh pepper powder, pepper powder, etc. is preferably crushed to 50mesh or less.

[3rd process (cooling, mixing)]

After sterilization, the intermediate product of the second process is cooled, and after aging, sterilized red pepper paste, sesame oil, and ethanol (ethyl alcohol) are added, mixed, and commercialized. The spirit softens the fish meat during cooking, and also has a fishy removal and antiseptic effect, thus extending the preservation of the present invention. The amount of the above added raw materials is preferably added 5 ~ 7g of kochujang, 1 ~ 2g of sesame oil, 1g of alcohol per 100g of finished product.

Hereinafter, the present invention will be described in detail with reference to Examples.

Example 1

8 g of salt, 4 g of sugar, 1.5 g of sodium glutamate, 0.1 g of xanthan gum, and 0.3 g of citric acid are mixed in advance, and 36.6 g of fermented soy sauce and 17 g of fructose are added and homogenized at 5,000 rpm for 10 minutes while heating to 50 ° C. Natural seasonings such as garlic, onion, and green onions, crushed into 5 ~ 20mesh with a grinder, and 25.8g of mixed seasoning such as red pepper powder, black pepper, and ginger powder below 50mesh are added and sterilized at 50 ℃ for 30 minutes. After cooling, 5 g of kochujang, 1 g of sesame oil, and 1 g of alcohol were added thereto, and then stirred and mixed for 10 minutes to prepare 100 g of fish sauce.

Example 2

9 g of salt, 9 g of sugar, 3 g of sodium glutamate, 0.1 g of xanthan gum, and 0.2 g of succinic acid were mixed in advance, and 32 g of aging soy sauce, 6 g of fructose, and 8.1 g of water were added, followed by homogenization in the same manner as in Example 1. After adding 23.6 g of mixed seasoning and sterilizing for 30 minutes at 60 ° C., the mixture was cooled to room temperature, and 7 g of red pepper paste, 1 g of sesame oil, and 1 g of ethanol were added to prepare 100 g of fish sauce.

Example 3

Instead of 0.1 g of xanthan gum of Example 1, 0.3 g of guar gum and 36.1 g of soy sauce were added, and in the same manner as in Example 1, 100 g of fish sauce was prepared.

Example 4

In Example 1, 15g of soy sauce, 5g of plant hydrolyzate (HVP), and 10g of yeast extract were prepared in the same manner as in Example 1.

Example 5

Except that in Example 1 sterilization temperature was adjusted to 70 ℃ was prepared in the same manner.

[Test Example 1]

Sensory test result of the seasoning for fish dishes of the present invention

The sensory test was compared to prepare the cutlass stew cooked with seasoning sauce prepared by the method of Example 1 using 50 panel members selected.

1) Comparison with cutlass stew of general household

2) Sensory test according to the addition of acidulant

[Test Example 2]

Preservation test results of seasoning for fish dishes of the present invention

Storage room was carried out in a thermostat of 37 ℃ ± 2 ℃, the control was compared with the result stored in a 3 ℃ ± 2 ℃ refrigerator.

1) Sensory comparison after preservation

* A: almost similar to the control.

B: It is slightly lower than the control, but can be eaten.

C: much different from the control.

2) Comparison of fungal phenomena

* Sample (A) The product manufactured by the method of Example 1

(B) The product which simply mixed raw materials in Example 1

(C) Add 0.2% of sodium benzoate and 0.1% of potassium sorbate as synthetic preservatives

* +: Fungal phenomenon

-: No germs

Claims (3)

8 to 9 g of salt, 4 to 9 g of sugar, 1.5 to 3 g of sodium glutamate, 0 to 2 to 0.3 g of citric acid or succinic acid, 0.1 to 0.3 g of stabilizer such as xanthan gum or guar gum, are mixed, and 15 to 36.3 g of brewed soy sauce. , Homogenize by adding 6 ~ 15g of fructose, add 23.6 ~ 25.8g of mixed seasoning such as red pepper powder, ginger powder, black pepper powder, crushed to 50 mesh or less, and then sterilize at 50 ~ 80 ℃ for 30 minutes After the addition of 5 ~ 7g red pepper paste, sesame oil 1g and less than 1g spirits manufacturing method of seasoning for fish dishes. The method of claim 1, wherein the homogenization is performed by homogenizer at 4,000 to 6,000 rpm for 10 minutes to induce uniform dispersion of the stabilizer. The method according to claim 1, wherein the sterilization is carried out for 30 minutes at 50 ~ 80 ℃.