KR100838236B1 - Method for preparing salted fish with low salt - Google Patents

Abstract

A preparation method of low-salinity salted fish is provided to produce salted fish having the abundant nutrients and specific taste of a high-quality marine product such as flatfish, scallop, and fleshy prawn. A preparation method of low-salinity salted fish comprises the steps of: (a) separating flesh from a marine product selected from the group consisting of flatfish, jacopever, red seabream, sea bass, butter clam, scallop, and fleshy prawn, and then soaking the separated flesh in fresh water at 18~20°C for 25~30min; (b) mixing a seasoning to 100wt.pt. of the soaked flesh, wherein the seasoning includes 6~8wt.pt. of salt, 3.5~5.5w.pt. of red pepper powder, 3.5~5.5wt.pt. of minced garlic, 2.5~3.5wt.pt. of fermented anchovy sauce, 2.5~3.5wt.pt. of starch syrup or honey, and 1.5~2.5wt.pt. of MSG; and (c) aging the mixture at 2~4°C for 30~35days.

Description

Method for preparing low salted salted fish {Method for preparing salted fish with low salt}

The present invention relates to a method for producing a novel low-salt salted salted seafood using meat which has never been used in the prior art, and more specifically, red pepper powder at low salt conditions in flatfish, sea bream, sea bream, sea bass, sea buckwheat, scallops or crayfish, The present invention relates to a method for preparing salted fish which is chopped at low temperature by mixing marinated garlic, anchovy fish sauce, starch syrup or honey and sodium glutamate.

In Korea, salted fish is a traditional seafood fermented food, which is an important part of our diet.

Specifically, salted salted fish such as shrimp salted fish, shellfish salted fish, salted salted fish, ground salted fish, salted salted fish, salted salted fish, spicy cod roe, anchovy salted fish, salted cod roe, squid fish, early salted fish, lanchoe roe or crab sashimi.

However, in the case of traditional salted salt added with more than 20% of salt, there is a problem that can cause problems such as high blood pressure, stones, edema, electrolyte imbalance in the body due to high salt.

On the other hand, recently, fishermen who catch, collect, or farm domestic fisheries are gradually losing their market due to a sharp increase in imports of foreign seafood. In particular, most of the fishermen who raise flatfish, pulp rockfish, red snapper and sea bass fish sell live fish, so they suffered a lot of damage in terms of price due to supply and demand caused by mass imports from China and Japan. have.

Accordingly, the present inventors have attempted to develop the fish species as high value-added low-salt salted foods capable of long-term storage and distribution so that the fish sales are not significantly affected by supply and demand.

In addition, it was intended to develop a marinated food, such as lobster (개조), remodeling and scallops that were not used conventionally.

In the present invention, it is not known that flounder, jeopbolak, red snapper, sea bass, modified dog, scallops and lobster have been used as a salted material in the past.

Accordingly, an object of the present invention is to use the raw material of salted fish, sea bass, sea bream, sea bass, sea buckwheat, scallops or lobster as salted fish, but to produce under low salt conditions Salt, red pepper, chopped garlic, anchovy fish sauce, starch syrup or honey and sodium glutamate (MSG) are added to the flesh isolated from seafood selected from the group consisting of red snapper, sea bass, sea buckwheat, scallops and lobster. It is to provide a novel method of manufacturing salted fish prepared by performing the seasoning treatment, the mixture is aged at low temperature.

In order to achieve the above object, the present invention (a) 6 to 8 weight of salt based on the weight of 100 parts by weight separated from the seafood selected from the group consisting of flatfish, pulp rock, red snapper, sea bass, remodeling, scallops and crayfish Add the seasoning, consisting of 3.5 to 5.5 parts by weight of red pepper powder, 3.5 to 5.5 parts by weight of chopped garlic, 2.5 to 3.5 parts by weight of anchovy fish sauce, 2.5 to 3.5 parts by weight of starch syrup or honey, and 1.5 to 2.5 parts by weight of sodium glutamate (MSG). Mixing step; And (b) aging the mixture at a low temperature of 2 to 4 ° C. for 30 to 35 days.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention is suitable for the raw material to treat the flesh separated from flatfish, pulp rock, red snapper, sea bass (large shrimp) and sea bream (shellfish) and shellfish of scallop, which was not used at all as a raw salted fish By dipping and salting salted fish with seasoning at low salt, it is possible to provide high-quality salted fish which is rich in nutrition and taste.

In particular, the salted salt of the present invention is to aging under low salt conditions, so that the marinated salted seafood can be suppressed by aging the flesh of the seafood at low temperature in the seasoning state.

In the present invention, it is preferable to separate the flesh from the flatfish, the rockfish, the red snapper, the sea bass or the crayfish as it is, without cutting it from bone, shell or shell. This is because it is possible to improve the chances of providing longer salted fermented fish by extending the maturation period rather than mixing the seasoned flesh with seasoning. However, in the case of lobster, it is preferable to cut half from the back to the tail using a knife so that the seasoning can be balanced evenly.

However, in the present invention, it is preferable that the modified dog or scallops are used by cutting the shell meat before mixing with the seasoning. This is because it is preferable to cut the meat in order to make the seasoning even more solid with the flatfish, jeopbolak, red snapper or sea bass.

In addition, in the present invention, the salted raw material selected from the flesh, the skin obtained by separating bones and shells from flatfish, skinball rock, red snapper and sea bass, shelled shells, shells and tails removed from shells and scallops and shells It is soaked in the fresh water of 18-20 ℃ for 25-30 minutes to make it suitable for the salted material before soaking to make the meat of separated flesh hard and chewy texture and remove fishy, so that it does not rot easily even at low temperature and low salt. desirable. This is because when the meat flesh is soaked in cold fresh water, the meat becomes hard and chewy, and the seawater microorganisms remaining in the flesh are killed in the fresh water environment to remove the internal infection factors so that salted fish does not rot easily even under low salt condition. Because it can.

At this time, when the fresh water temperature is less than 18 ℃, the flesh becomes hard and when the seasoning and mixing, the seasoning is not soaked well and exceeds the above 20 ℃, the above-mentioned effect is insignificant, when immersed in less than 25 minutes in the above-described temperature range If it is insignificant and immersed for more than 30 minutes, the possibility of external infection is increased. Therefore, it is preferable to immerse the flesh of the seafood separated within the above-described temperature and time range.

In addition, in the present invention, as described above, it is preferable to wash the washed meat cleanly before mixing the seafood flesh immersed in fresh water with salted seasoning, and then using a sieve dehydrated.

In the present invention, the fresh water uses water suitable for drinking standards of the Ministry of Health and Welfare of the Republic of Korea, and generally, purified water filtered through a filter or water purifier, sterilized water, anionized water, tap water, bottled water, and the like.

Low salted salted fish according to the present invention is used in 6 to 8 parts by weight to meet the object of the present invention in the case of salt based on 100 parts by weight of flesh separated from seafood. This is because if more than 8 parts by weight of salt and excessive intake of sodium for the purpose of low salinity, less than 6 parts by weight is because the minimum salting effect is inferior.

Red pepper powder and chopped garlic are used 3.5 to 5.5 parts by weight to provide a spicy taste and remove fishy fishy fish from salted fish, which is less effective when used less than 3.5 parts by weight and other than 5.5 parts by weight. This is because excessive use compared to seasoning ingredients may reduce the taste of salted fish.

Anchovy fish sauce gives a salty taste to fermented salted fish and makes it mature well. If it is less than 2.5 parts by weight, the above-mentioned effects are insignificant, and if it is used in excess of 3.5 parts by weight, flatfish, sea bream, red snapper, sea bass, lobster, seaweed Or since the inherent taste of scallops may fall, it is preferable to use it within the use range mentioned above. At this time, in the present invention, the anchovy fish sauce salted anchovy, fermented and matured, and then ran and filtered only a clear liquid can be used that commercially available.

Starch syrup or honey is used to improve the taste of consumers by providing luster to salted fish along with the sweetness of salted fish. When less than 2.5 parts by weight is used, the above-mentioned effects are insignificant. It is preferable to use red sea bream, sea bass, lobster, sea buckwheat or scallop salted fish, and to use within the above-mentioned range of use.

Sodium glutamate (MSG) is most preferably used in terms of the degree of preference of matured and finished salted fish, using 1.5 to 2.5 parts by weight based on 100 parts by weight of seafood for seasoning of salted fish.

In addition, in the present invention, the flesh of flatfish, sea bass, sea bream, sea bass, lobster, buckwheat or scallop, which are uniformly mixed with the above condiments, are aged for 30 to 35 days at a low temperature of 2 to 4 ° C. Therefore, in order to suppress the corruption of the flesh of seafood as much as possible to mature at low temperatures. Specifically, when ripening at a temperature of less than 2 ℃ is not aging smoothly, the taste of salted fish is reduced, while ripening at a temperature above 4 ℃ may cause the salted fish to be excessively soaked, and the taste of seafood may be degraded. It is preferable to use within the use range mentioned above.

However, the present invention is not limited to the scope of use of the above-mentioned essential components, it can be used outside the scope of use according to the consumer's personal preference.

On the other hand, the salted seafood prepared in accordance with the present invention is prepared in an easy-to-eat size, preferably about 0.5 to 1 cm before packing, then put in a wooden box or food packaging such as PET packaging vacuum packaging or nitrogen-filled vacuum packaging After quenching at −45 ° C. or lower, it is preferable to store frozen at −17˜20 ° C. until product release.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

Example 1

(1) salted flatfish

A knife was cut between the head and the trunk of a live flounder, the skin was removed, and the flesh and bone were separated using a knife from the center of the trunk.

The separated flesh was soaked in fresh water before and after 19 ° C. for 30 minutes, washed with clean water, and supported by a sieve to remove water.

To 1 kg of dried flesh, 70 g of salt, 40 g of red pepper powder, 40 g of chopped garlic, 30 g of anchovy fish sauce, 30 g of starch syrup, and 20 g of sodium glutamate were added, mixed and mixed uniformly.

Seasoned flounder flesh was aged at low temperature before and after 3 ° C. (± 1 ° C.) for 32 days to prepare the flounder saltfish of the present invention.

(2) salted rockfish

Using the same size as the method of the above Example (1), the preparation of the rock salt rock salt of the present invention.

(3) red snapper

Using red snapper in the same manner as in Example (1), red snapper salted fish of the present invention was prepared.

(4) salted sea bass

The perch salted fish of the present invention was prepared using a perch in the same manner as in Example (1).

(5) salted fish

After removing the head and tail of the lobster and the shell part of the trunk, the lobster meat was obtained, cut into the lobster meat, etc., and then the marinated fish sauce of the present invention was prepared in the same manner as in Example (1).

(6) salted fish

The shellfish was separated from the shell of the modified dog, and the horizontal or vertical size was cut to about 0.5 cm and then washed, and the modified dog salted fish of the present invention was prepared in the same manner as in Example (1).

(7) salted scallop

Using scallops in the same manner as in Example (6), the scallops salted fish of the present invention was prepared.

(8) packing

The salted seafood prepared by the method of Examples (1) to (5) was cut into a width and a length of about 0.5 cm, respectively, for easy eating, and then packaged in a P.E.T container with nitrogen filled vacuum and stored in a storage at 4 ° C.

Examples (6) and (7) were subjected to nitrogen-packed vacuum packaging immediately in a P.E.T container without undergoing a separate cutting process (細 切) and stored in a storage at 4 ℃.

Experimental Example

(1) storage period

Salted fish salted by the method of Example (8) was stored at 4 ° C. for 6 months, and then whether salted fish salted or spoiled was visually confirmed.

As a result, it was found that salted fish stored in accordance with the present invention did not decay during the storage period of 6 months and did not significantly change with taste (not shown).

According to the above results, it is determined that the low-salt salted salted fish according to the present invention can safely climb to the consumer table until six months after manufacture at low temperature.

In addition, by using less salt compared to conventional salted fish, it is judged that both men and women can eat safely.

(2) measuring preference

The color, texture, taste, and overall acceptability of the flatfish, crayfish, and scallop salted fish prepared in the above example were measured by five sensory scales (20 males and 15 females). At this time, as a comparative example, the commercially available flounder and salted cod roe were used.

As a result, as shown in Table 1, it can be seen that the taste and aroma were superior to the comparative example in the texture, aroma and taste compared to the commercially sold salted fish. At this time, the texture means chewing taste to be evaluated based on the chewy.

As a result of the experiment of the above-described experimental example, the present invention treats the high-grade seafood to the salted raw material and mixes it with the seasoning in a specific blending ratio, so that the new salted fish with excellent consumer preference while being able to feel the taste of nutrition and high-quality seafood It is to be provided. In particular, it is not so salty that it can be used as a side dish for both young and old.

In addition, a range of modifications, changes, and substitutions may be made to the above disclosure, and in some cases only some of the features of the invention may be used. Accordingly, the appended claims should be construed broadly and in accordance with the spirit and scope of the invention.

As described above, the salted salted fish prepared according to the embodiment of the present invention is excellent in taste and shelf life as salted fish, and can provide new salted fish with abundant nutrients and inherent taste of expensive fish and shellfish. It is.

In addition, the present invention is to enable the long-term storage and distribution by making salted fish, flatfish, sea bream or sea bass with salted fish, it is possible to increase the income of aquaculture fishermen.

Claims (2)

(a) immersing flesh isolated from seafood selected from the group consisting of flatfish, sea bass, perch, reconstruction and scallops in fresh water at 18-20 ° C .; (b) 6 to 8 parts by weight of salt, 100 to 3.5 parts by weight of red pepper powder, 3.5 to 5.5 parts by weight of minced garlic, 2.5 to 3.5 parts by weight of anchovy fish sauce, 2.5 to 3.5 parts of starch syrup or honey, based on 100 parts by weight of the soaked flesh. Adding and uniformly mixing the seasoning consisting of 1.5 parts by weight and 2.5 parts by weight of sodium glutamate (MSG); And (b) aging the mixture at a low temperature of 2-4 ° C. for 30-35 days; Method for producing a low salted salted salt comprising a. The method of claim 1, The method of manufacturing salted fish characterized in that in step (a) the flesh is immersed in fresh water at 18 to 20 ℃ for 25 to 30 minutes.