KR100639357B1 - Dried and seasoned slices of fish and preparation thereof - Google Patents

Abstract

A method of making seasoned dried fish is provided to produce the seasoned dried fish with excellent form stability, keeping quality and distribution stability while providing characteristic taste and flavor to the seasoned dried fish. File fish meat and cuttlefish meat whose fourth outer layer is trimmed are soaked in seasoning liquid, aged at 3 to 7deg.C and then cut to a predetermined size. The seasoned file fish meat and cuttlefish meat are disposed in different directions, dried with a hot wind drying machine until the moisture content reaches 65 to 75% by weight and then with a cold wind drying machine until the moisture content reaches 20 to 50% by weight and then compressed.

Description

Seasoned dried tuna and cuttlefish combining cuttlefish and squid meat {Dried and seasoned slices of fish and preparation etc}

The present invention relates to a new seasoned dried fish tuna and cuttlefish meat and a method of manufacturing the same.

The whitefish is a white fish belonging to the puffer fish, which has 17% protein and 0.5% lipid, which is more nutritious and tasty than other fish species, has a high digestibility, has a high content of water-soluble muscle protein (30%), and is highly adhesive. It has low lipids and low oxidation and browning rate, making it a good condition for making dried fish.

When it is made of dried fish, it is torn in the longitudinal direction like ordinary white fish, and there is almost no deformation in the water side during drying or after drying.

On the other hand, squids belong to the cephalopod triangulum, which are best differentiated as mollusks, and the muscle fibers are arranged horizontally, and after drying, they are torn horizontally in the opposite direction to other fish.

Conventional squid has been removed by the intestines and dried in a circular shape, while processing the shrinkage deformation by hand manually, jujitsu seasoned, dried and processed as a jujube, and has been favored as a healthy snack for all ages.

Although there are some differences in taste among people, it is thought that those who enjoy squid and rodents would have been once caught in the deep and rich taste of the two when they chew together.

It is an object of the present invention to provide seasoned dried fish which combines them so that it is easy to eat both cuttlefish and cuttlefish.

In order to achieve the above object, the present inventors study the characteristics of ratfish and squid, while ratfish and squid are different in stickiness, shrinkage, deformability, fibrous form, tearing form, and so on. Although it is difficult to process meat by bonding and drying them together, it has been found that, when properly processed, a product meeting the object of the present invention can be manufactured, and the present invention has been completed based on the research results.

According to the present invention by removing the four-layered portion arranged in the middle layer of the meat is composed of seasoned squid and seasoned juvenile meat in a po state, one of the two fish meat in the coupling surface of the squid and jujube meat in the body length direction There is provided a seasoning dried fish which combines the squid and cuttlefish, characterized in that the other is arranged in the body width direction on the fish meat.

Moreover, according to this invention, as one of the preferable methods for manufacturing said seasoned dried fish,

Immersing the cuttlefish meat and the cuttlefish meat, each having four layers arranged in a middle layer of the cuttlefish meat, separately or together in seasoning solution;

Squid and seasoned cuttlefish in seasoning solution at a low temperature of 3 ~ 7 ℃;

Combining the two squids by cutting the mature cuttlefish and the squid fish to a predetermined size, but combining one of the two fishes in the body length direction and the other in the body width direction;

Drying the combined fish meat in a hot air dryer until the water content is 65 to 75% by weight, and then drying the combined fish meat in a cold air dryer until the water content is 20 to 50% by weight;

There is provided a method of manufacturing seasoned dried fish smelt comprising squid meat and squid meat comprising the step of pressing the dried combined fish meat.

Hereinafter, the present invention will be described in more detail.

Seasoned dried fish roe according to the present invention is a combination of squid meat and jujube meat, the squid meat is used to remove the four-layered part arranged in the middle layer of the meat, using the floated, the jujube meat in the usual way Use it.

Squid has four different layers of flesh on its surface. 1 ~ 3 layers are reticular tissues and 4 layers are fibers arranged in species. When the squid is heated, it is wound into species by heat contraction action, and 1, 2 layers of dark brown pigment cells are present. The deformation is severe.

However, by using the four layers of cuttlefish meat arranged in the middle layer of the meat as in the present invention, it is possible to effectively prevent deformation that may occur after the combination with the marlin fish.

According to the present invention, when the two fish meats are combined, one of the two fish meats is arranged in the body length direction and the other one is disposed in the body width direction in the coupling surface of the cuttlefish meat and the fishfish. The reason for this arrangement is that the squid cuts in the direction of body width or juvenile cuts in the direction of tearing, so that the two cuts can be torn in the same direction and can easily be eaten to a desired size.

In addition, the cuttlefish and the marlin fish is cut into a predetermined size and combined, the size and shape may be appropriately selected according to the needs of the consumer. For example, two fish meats may be cut and combined into a desired shape such as square, triangle, circle, and polygon.

The squid and marlin fish combined according to the present invention uses seasoned ones. For seasoning, for example, a method of immersing and aging the fish meat in a seasoning liquid prepared with sugar, sorbitol, seasonings, salt, and the like may be used. In addition, the same seasoning solution may be used for seasonings of cuttlefish and filefish, and may be used differently prepared for each fish meat.

Although not particularly limited, when the fish meat is aged in a seasoning solution, it is preferable to mature at a low temperature of 3 to 7 ° C, more preferably at a low temperature of 4 to 6 ° C, and the ripening time is preferably short in summer and long in winter. . For example, it is appropriate to ripen for one day in summer, and to ripen for two days in winter. As such, when the squid and the fish fillet are matured, the stickiness of the fish is increased, so that it is easy to firmly combine the two fish.

The combined fish meat is dried, preferably by using a drying method that can prevent shrinkage deformation during drying. For example, if the combined fish meat is dried until the moisture content in the hot air dryer reaches 65 to 75% by weight and then dried in the cold air dryer until the water content reaches 20 to 50% by weight, It is effective to prevent more than 50% of deformation caused by heat shrinkage of squid meat than drying by only hot air drying.

After drying in this way, it can be commercialized by pressing with a roller. Preferably, the roller is pressed and stored in a refrigerated state for a predetermined time, and then commercialized. In this way, the flavor of the product can be further improved. In addition, if desired, the pressed combined fish meat may be commercialized after undergoing post-processing such as roasting and cutting.

Hereinafter, the present invention will be described by way of examples illustrating preferred embodiments. Of course, the present invention is not limited to the following examples.

EXAMPLE

Squid meat from which the four layers arranged in the middle layer of meat was removed was prepared as it is or by floating. Two prepared fish meats were immersed together in seasoning solution, and the immersed fish meats were matured at a low temperature of 5 ° C. or lower for 24 hours to prepare seasoned fish meat with sufficient seasoning solution absorbed and increased adhesiveness.

After the prepared fish meat in a square shape, the cuttlefish meat was placed in the body width direction, and the jujube meat was placed in the body length direction and combined. The combined fish meat was dried for 2 to 3 hours at an initial temperature of 35 ° C. in a hot air dryer, and then heated up to 60 ° C. until the water content was 70% by weight. Next, using a cooling air dehumidified in a cold air dryer was dried until the moisture content is 50% by weight.

The dried combined fish meat was compressed with a plane rotor and then stacked in a storage container to be refrigerated for 3 days, then roasted and cut, then packaged and commercialized.

Combination fish meat, which had been combined, was kept intact even during long-term storage and distribution, and no morphological deformation occurred, it was easy to tear to a predetermined size, and flavor and chewing were excellent.

As described above, according to the present invention, it is possible to provide seasoned dried fish which has a unique flavor and excellent shape stability, storage and distribution stability by combining the taste of squid meat and marlin meat.

Claims (2)

By removing the four layers arranged in the middle layer of the meat, seasoned squid and seasoned juvenile meat are combined in a state of pores, and in terms of the combination of the squid and juvenile meat, one of the two fish meats is disposed in the body length direction and the other one The seasoned dried fish which combines the sashimi and squid meat, characterized in that disposed in the body width direction on the fish meat. In the method of manufacturing seasoned dried fish which combines the marlin and squid meat, Immersing the cuttlefish meat and the cuttlefish meat, each having four layers arranged in a middle layer of the cuttlefish meat, separately or together in seasoning solution; Squid and seasoned cuttlefish in seasoning solution at a low temperature of 3 ~ 7 ℃; Combining the two squids by cutting the mature cuttlefish and the squid fish to a predetermined size, but combining one of the two fishes in the body length direction and the other in the body width direction; Drying the combined fish meat in a hot air dryer until the water content is 65 to 75% by weight, and then drying the combined fish meat in a cold air dryer until the water content is 20 to 50% by weight; And Squeezing dried dried fish meat; Method of manufacturing seasoned dried fish smelt combined with squid meat and squid meat comprising a.