KR20040081687A - manufacturing method of salted fish - Google Patents

Abstract

PURPOSE: A method of making a salted fish product by preserving fish flesh in a mixture of sea water, fruits and herbs containing Citrus unshiu, thyme, tarragon, Foeniculum vulgare, Chinese chives or the like is provided. The product is eliminated from a fishy smell and has a soft texture and an improved taste. CONSTITUTION: Fish flesh containing its skin is preserved in a mixture containing 5 to 40% by weight of herb powder and 60 to 95% by weight of sea water for 2 to 12hr and then dried with a stream of cold air at 10 to 15deg.C for 2 to 3hr. The herb is selected from the group consisting of Citrus unshiu, Mume Fructus, Chinese quince, thyme, tarragon, Foeniculum vulgare, Chinese chives and the like.

Description

Manufacturing method of salted fish {manufacturing method of salted fish}

The present invention relates to a method for producing pickled fish, and more particularly, to a method for manufacturing pickled fish using plum, quince, herbs and wine as pickles.

In general, pickled fish refers to a fish that is salted and salted in salt, for example, mackerel mackerel, dalban, banyan tuna, banyan mussels, banban machi, banyan mackerel, banban falcon, banyan salmon, banyan trout, banban trout, There are several kinds of Japanese mackerel and squid. The way to pickle the fish is to remove the scales, guts, etc. of the fish, wash it with salt water, drain it, fill it with dry salt, and pour a lot of salt on your body side by side.

In the case of such traditional pickled fish, salt may be excessively included in the fish, and thus there is an undesirable problem in view of modern nutrition that prevents excessive consumption of salt and salt. In particular, the dietary habits of our country is very concerned about the incidence of geriatric disease and adverse health effects caused by excessive salt intake.

In addition, recently, a method of marinating fish in brine and then vacuum-packing and freezing and circulating it has been developed and used, but the fish fishy is not removed, and the taste is not satisfactory.

Therefore, an object of the present invention is to solve the problems of the prior art as described above is to provide a method of manufacturing a pickled fish rich in fishy smell and rich flavor and flavor.

In addition, the present invention is to provide a method for producing a pickled fish rich in nutrition and having an appropriate salinity.

The object of the present invention,

a) slicing fish to remove heads, gills, guts, scales, bones and thorns, washing lean meat, including shells,

b) 5-40% by weight of ground material by grinding one or more fruits selected from the group consisting of tangerines, plums and quince and / or one or more herbs selected from the group consisting of thyme, tarragon, fennel, chives, dill, mugwort, and ginseng To prepare a pickled raw material by mixing with a ratio of 60-95% by weight of sea water,

c) immersing the washed fish in the pickling raw material for 2 to 12 hours pickling process,

d) taking out the pickled fish and drying in cold air for 2 to 3 hours at a temperature of 10 to 15 ℃,

e) spraying wine on the partially dried fish, and

f) is achieved by a method of manufacturing a pickled fish, characterized in that the step of vacuum packaging using the circular shape.

Hereinafter, the present invention will be described in detail.

First, remove the fish scales, and halve to remove the intestines, and then remove the head, gills, bones and thorns to prepare the fish.

Plums and quince are rich in organic acid components such as citric acid. The fishy fishy odor is due to the ethyleneamine produced by the decomposition of ethyleneamine oxide. When treated with a fruit containing such organic acid component, the ethyleneamine is neutralized by the organic acid to remove odors. In addition, fruits such as plum have detoxification and antiseptic effects, and contain citric acid and the like, and have an effect of fatigue recovery.

Herbs such as thyme, tarragon, fennel, chives, dill, and wormwood also have anti-corruption and sterilization properties to help fish storage, and their unique aromas and flavors make them smell like fish. It acts as a fragrance.

Fruits and herbs can be used alone or together, and when used together, the blending can be suitably blended according to taste, but if the amount of herbs is too large, the fragrance becomes too strong, preferably the total amount of herbs per 100 parts by weight of fruit It is better not to exceed 40 parts by weight.

In the present invention, in salting fish, brine obtained by diluting salt with general water or bottled water may be used, and preferably, seawater in a clean sea area is used. The use of sea water is rich in natural minerals, which is not only desirable in terms of nutrition, but also reduces processing steps. When using brine, adjust the salinity to the same salinity as the seawater concentration.

In addition, by appropriately adjusting the amount of the pulverized raw material added to the seawater has a proper salinity, the pickled fish is not too salty and has a proper salinity to give a good taste.

The amount of seawater and ground raw materials is preferably blended with 5-40% by weight of ground water in 60-95% of seawater. If the amount of pulverized raw materials mixed with seawater such as fruits or herbs is too small, fishy fish may not be properly removed, the flavor may drop, the amount of seawater may be too low, and the salinity may be too low to savor the fish. Will be produced.

The lean meat of the prepared fish is immersed in the pickles and pickled for 2-12 hours. If the time of immersing in sea water in the step of pickling processing within 2 hours is not preferable because the pickling is not complete, there is a fear that the freshness of the fish falls over 12 hours.

After pickling processing, pickled fish is taken out and dried in cold air for 2 to 3 hours at a temperature of 10 to 15 ° C. The cold air drying is to ensure that the salt is properly drained at a fresh temperature of the marinated salmon. If the cold air drying time is 2 hours or less, sufficient drying is not achieved, and the moisture content is excessive, and the drying time is excessively 3 hours or more. Dried, salty taste and meat quality is unfavorable.

The acidity of the wine goes well with fish, so wine has often been used in fish dishes, and any type of wines such as white, rose, and red wines can be used, but white wine is particularly preferred.

After some drying, the wine is sprayed, but the wine is liquid, so when used in the pickling at the first pickling step, it is not possible to sufficiently enhance the aroma and taste of the wine, so it is used after the last drying. .

Fish sprayed with wine is placed on a flat plate (excellent polystyrene (Styrofoam) coated species), etc., and placed in a vacuum so that it can be seen as round as possible, and vacuum-packed to below 20 degrees below zero, and then distributed in frozen storage. After 12 hours or more, you can try it after thawing.

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

Example

20 kg of mackerel was halved to remove heads, gills, guts, scales, bones and thorns, and lean meats including skins were washed. 3 kg of plum, 6 kg of quince, 1 kg of thyme, 1 kg of chives were mixed and pulverized, and 7 kg of seawater was added to 3 kg of the pulverized product and mixed uniformly. 10 kg of the prepared fish lean meat was immersed and left for 3 hours. Pickled fish were taken out and air-dried at 10 ° C. for 3 hours. 10 ml of dried fish per fish was sprayed and vacuum packed. After 3 days cryopreservation, thawed, roasted, and allowed 20 panelists to sample and evaluate.

For comparison, the same test was carried out on general salted purpura mackerel (Comparative Example 1) and salted and salted mackerel vacuum packed and frozen (Comparative Example 2).

The evaluation results are published in Table 1 below.

Example Comparative Example 1 Comparative Example 2 Prize medium Ha Prize medium Ha Prize medium Ha smell 17 3 0 0 One 19 0 5 15 flavor 15 5 0 3 15 2 10 9 One

Odor: Smell (little fishy smell, good smell)

Medium (no smell)

(Fishy)

Flavor: Flavor (Soft, Tissue)

Medium (squeeze or hard tissue)

Ha (squeeze and chewy)

As can be seen from the evaluation results of the above examples and comparative examples, the pickled fish prepared according to the present invention has a good aroma by removing fish fishy, and is excellent in taste and soft texture.

In addition, the mineral component of the seawater can be ingested as it is, and the beneficial ingredients of pickles such as plums and quince, herbs, etc. are additionally ingested, which is beneficial to health.

Claims (4)

a) halving the fish to remove hair, gills, guts, scales, bones and thorns, and to wash lean meat, including the skin, b) 5-40% by weight of ground material by grinding one or more fruits selected from the group consisting of tangerines, plums and quince and / or one or more herbs selected from the group consisting of thyme, tarragon, fennel, chives, dill, mugwort, and ginseng To prepare a pickled raw material by mixing at a rate of 60-95% by weight of sea water, c) immersing the washed fish in the pickling raw material for 2 to 12 hours pickling process, d) picking out the pickled fish and drying the cold wind for 2 to 3 hours at a temperature of 10 ~ 15 ℃ method of producing a pickled fish. 2. A method according to claim 1, wherein brine adjusted to the same salinity as sea salt is used in place of the sea water. The method of claim 1, further comprising spraying wine after the drying step. 4. The method according to claim 1 or 3, further comprising vacuum-packing the prototype after the drying step or after the wine spraying step.