KR20100090226A - Manufacturing of ripen fish, a cactus - Google Patents

Abstract

PURPOSE: A method for manufacturing fish which is aged with cactus fruit is provided to remove a unique fishy smell, to enhance the taste and storage life of the fish, and to be used for various healthy foods. CONSTITUTION: A method for manufacturing fish which is aged with cactus fruit comprises the following steps: washing the cactus fruit with drinking water; pulverizing the cactus fruit into a size of 1-5mm after removing moisture from the cactus fruit; mixing the pulverized cactus fruit and oligosaccharide in a weight ratio of 10 : 1 - 10: 4, respectively; fermenting the mixture at 25-32°C for 3-7 days; extracting the fermented mixture at 90-100°C for 1-3 hours using hot water and cooling the mixture at 5-10°C; adding salt to the cooled extract to obtain a salinity of 3-5%; manufacturing a cactus fruit mixed solution by mixing the salted mixture and doenjang in a ratio of 20 : 1 - 10 : 2, respectively; washing fish and removing moisture from the fish; cooling the cactus fruit mixed solution at 1-5°C and placing the fish in the cooled cactus fruit mixed solution for 30 minutes-3 hours; and scooping the aged fish and eliminating moisture.

Description

Manufacturing method of fish matured with baeknyeon {Manufacturing of ripen fish, a cactus}

The present invention relates to a method for producing fish aged with baeknyeoncho.

The present invention relates to a manufacturing method aged with baeknyeoncho, and more specifically, as a manufacturing method of fish aged with baeknyeon, the fish by the present method has no peculiar fishy smell, taste and shelf life are improved, and the existing aging It can be used for various purposes than fish.

The present invention also relates to a method of preparing mature fish with baeknyeoncho to enhance the immune enhancing function through the active ingredient of baeknyeoncho. The centennial was named after the stems as if they had attached several flat fan shapes. It is also called palm cactus, and grows wild on Jeju Island. The stem is fleshy like a normal cactus, and several places are cut like a node, and this is called a ganglion. The ganglion has a variety of shapes, such as a cylindrical shape, a ball shape, an ellipse shape, and may be classified according to the shape. There is a hollow tube in this passage and a bundle of tubes near the epidermis. The leaves running on the shoots resemble needles and fall off after being fully grown as flesh. The cotyledon is a basso or triangular, or the same flesh, with different skins and bracts. The fruit is unusually rooted in itself, and in the upper part of the fruit, prickly pear cactus grows and blooms. Therefore, the breeding method is to pick the fruit and plant it whole in the soil or cut the season and dry it in the ground. The representative genus is Opuntia, and there are a few more. There are so many varieties of prickly pear cactus and it is popular among cactus lovers. Baeknyeoncho is a fruit of a plant native to Jeju Island, commonly referred to as a palm cactus. It is designated as Jeju Island Monument No. 35 in 1976. It grows around the coast of Wolyeong-ri, Hallim-eup, Bukje-gun. Every year, the fruit opens around April to May, and the fruit blooms around May to June. After that, the fruit grows as the flowers grow, and the fruit ripens in purple to harvest in November-December. Baeknyeoncho, also known as a diet food, is known for being rich in minerals such as dietary fiber, calcium, and iron, and the fresh taste of pink-red fruits is widely loved by many people. Baeknyeoncho has been used as a folk asthma for antipyretic calm, bronchial asthma, indigestion, stomach cramps, constipation, chest pain, poor blood circulation, gastrointestinal disease, back neck pulling, and rhinitis. In addition, it has been shown to inhibit degenerative arthritis, headache, insomnia, diabetes, swelling of the body, improve hyperlipidemia, and contain phenolic substance and flavonoids more than other foods, which are effective in suppressing hypertension, cancer and aging.

The technical problem to be achieved by the present invention relates to a method of manufacturing fish aged in 100 years, more specifically, a method of manufacturing fish aged in 100 years, the fish matured by the manufacturing method is increased in fiber and various minerals It is savory and light, and it has no fishy unique fishy, so it can be used or commercialized when cooking a variety of foods than conventional fish. In addition, the active ingredient of baeknyeoncho to enhance the immune strengthening function to help the health of baeknyeon ripening fish to all domestic and overseas consumers.

Looking at the manufacturing method of the aged fish aged 100 years of the present invention in detail.

Centennial fruit is washed with drinking water to remove water, and then ground to a size of 1 mm to 5 mm. Crushed baeknyeoncho: oligosaccharides are mixed at a weight ratio of 10: 1 to 10: 4 and fermented at 25 ° C.-32 ° C. for 3 days to 7 days. Fermented Material: Drinking water was extracted by hot water at 90 ~ 100 ℃ for 1 hour to 3 hours at a weight ratio of 1: 2 to 1: 10, filtered and cooled to 5 ℃-10 ℃, and salt was added. % To 5%, and then mix the extract of 100 years: Doenjang 20: 1 to 10: 2. Clean aged fish to dry it. The baeknyeoncho extract is cooled to 1 ° C. to 5 ° C., and then the prepared fish is immersed and aged for 30 minutes to 3 hours.

As a result of comparing the baeknyeon matured fish produced by the manufacturing method of the present invention with the existing products produced under the same conditions, fishy fishy reluctance is significantly reduced, dietary fiber, various minerals are increased, and it is light and deep. It can be used to cook more food than it is used for the fish. It is also possible to diversify the product using the fish of the present invention as a material. In addition, the active ingredient of baeknyeoncho is added in all processes can be expected to have a good effect on the immune enhancing function is expected to play a role as a food to help promote the health.

In order to achieve the above technical problem, the present invention is a method of manufacturing fish aged with baeknyeoncho, (a) preparing the baeknyeoncho fruit by washing with drinking water; (b) after removing the water of the baeknyeoncho, 1mm to A step of grinding to a size of 5mm; (c) Mixing the crushed baeknyeoncho oligosaccharides in a weight ratio of 10: 1 to 10: 4; (d) fermenting the prepared material at 25 ° C.-32 ° C. for 3 to 7 days; (e) the fermented material of the above: drinking water is extracted by hot water for 1 hour to 3 hours at 90 ℃-100 ℃ in a weight ratio of 1: 2 to 1: 10 and then filtered and cooled to 5 ℃-10 ℃; (f) adding salt to the extract, preparing a salt at 3% to 5%; (g) mixing the above materials: miso at a ratio of 20: 1 to 10: 1; (h) washing the mature fish to remove water; (i) cooling the baeknyeoncho extract of step (g) to 1 ° C. to 5 ° C. and then immersing the fish of step (h) for 30 minutes to 3 hours; It provides a method of producing mature fish with baeknyeon comprising the steps of: removing the water by drying; (k) packaging the matured fish to produce a product.

 As a result of comparing and experimenting the fish produced by the manufacturing method of the present invention with the existing products produced under the same conditions, the fish aged according to the manufacturing method of the present invention does not have a unique fishy smell, low salt fish containing the active ingredient of baeknyeoncho It is a manufacturing method. Fish according to the present manufacturing method has been increased in dietary fiber, various minerals, there is no fishy unique taste of the existing fish has a savory taste and rich taste, can be used for various cooking. In addition, you can expect a good effect on the immune enhancing function through the active ingredient of baeknyeoncho.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

The mackerel is prepared according to the method of the present invention to be edible.

Comparative example

Prepare mackerel for edible use by conventional fish aging method.

Mackerel according to Examples and Comparative Examples was evaluated in the following manner. Thirty males and females in their 20s and 40s were prepared by tasting the mackerel of the example and the comparative example, and then evaluated their satisfaction with taste. The evaluation method evaluated taste, smell, texture, color, and overall preference according to the 5-point method. The average score is shown in Tables 1 and 2.

<When grilled and grilled without adding anything to mature mackerel> division flavor smell Texture color Overall Symbol Example 4.9 4.8 4.8 4.7 4.8 Comparative example 2.3 2.1 2.5 2.2 2.3

<When seasoning with steamed steamed rice without adding anything to mature mackerel> division flavor smell Texture color Overall Symbol Example 4.8 4.9 4.7 4.8 4.8 Comparative example 2.0 2.1 2.6 2.2 2.2

Referring to Tables 1 and 2, it can be seen that the fish aged in the early 100 years of the present invention has almost no peculiar odor and the taste, smell, texture, color, and overall preference are significantly higher than those of the comparative example.

Claims (2)

(a) preparing the zinnia fruit by washing with drinking water;
(b) removing the water of the baeknyeoncho, and then grinding to a size of 1mm to 5mm;
(c) mixing the pulverized zinnia: oligosaccharides in a weight ratio of 10: 1 to 10: 4;
(d) fermenting the prepared material at 25 ° C.-32 ° C. for 3 to 7 days;
(e) the fermented material of the above: drinking water is extracted by hot water for 1 hour to 3 hours at 90 ℃-100 ℃ in a weight ratio of 1: 2 to 1: 10 and then filtered and cooled to 5 ℃-10 ℃;
(f) adding salt to the extract, preparing a salt at 3% to 5%;
(g) mixing the above materials: miso at a ratio of 20: 1 to 10: 1;
(h) washing the mature fish to remove water;
(i) cooling the baeknyeoncho extract of step (g) to 1 ° C. to 5 ° C. and then immersing the fish of step (h) for 30 minutes to 3 hours;
(j) removing the water by taking out the aging of the fish;
(k) a method of producing mature fish as baeknyeon comprising the step of packaging and commercializing the aged fish.
Various fish produced by the manufacturing method of claim 1.