KR100867555B1 - Producing method of salted pollack's roe and internals - Google Patents

Abstract

A manufacturing method of fermented seafood, containing viscera and egg of pollk at the same time is provided to enjoy the flavor of the pollk egg and the fresh fish spawn and to feel the savory taste of viscera. A manufacturing method of fermented seafood, containing viscera and egg of pollk comprises pollk viscera 34-42 parts by weight, pollk egg 34-42 parts by weight, salt 20-28 parts by weight, garlic 0.5-1 parts by weight, Zingiberis Rhizoma crudus 0.5-1 parts by weight, fair persimmon 0.5-0.6 parts by weight, red pepper powder 1-1.5 parts by weight, millet jelly 0.5-0.6 parts by weight, bamboo salt 3-4 parts by weight, Japanese apricot juice 2-2.5 parts by weight and carbonated water 10-12 parts by weight.

Description

PROCESSING METHOD OF SALTED POLLACK'S ROE AND INTERNALS}

The present invention relates to salted salt and salted cod salt (hereinafter referred to as 'myeongchanggi'), more specifically, 34-42 parts by weight, 34-42 parts by weight, 20-28 parts by weight of roasted salt, 0.5-1 parts by weight garlic, 0.5-1 parts by weight ginger, 0.5-0.6 parts by weight, red pepper powder 1-1.5 parts, starch syrup 0.5-0.6 parts, bamboo salt 3-4 parts, plum juice 2-2.5 parts And it relates to a rice side dish salted seafood made of 10-12 parts by weight of carbonated water and a method of manufacturing the same.

In Korea, since three sides face the sea, there are many kinds of fish and shellfish. Thus, salted fish is one of the representative fermented foods in Korea and has been edible as a source of high protein and salt regardless of the season.

In general, salted fish can be classified into two types depending on the purpose of use. In other words, anchovy fish, such as anchovy, canary yellowfish, and shrimp, are processed into a liquid and added to add a taste of food.It is mainly used for kimchi salted fish. Salted fish and shellfish salted fish are used as side dishes for maintaining freshness and shape. .

Salted seafood is prepared by fermenting and fermenting properly by degrading action of autodigesting enzyme and microorganisms with salt added as a marine product. There are many kinds of bacteria isolated from salted fish, but they are attached to raw material and contained in salt selectively. Bacteria of the genus Vibrio and Achromobacter are killed and matured at the late stage of ripening, and the percentage of Bacillus genus is considered to be the main agent of ripening.

Salted seafood has been prepared by the addition of high concentration of salt because it is prone to decay in ripening and fermenting effect tablets and needs to be stored and distributed for a long time at room temperature. Salt concentration of salted fish is usually 20-30%, and salt concentration decreases through aging process. Nowadays, less than 8% of low salted salted salted fish has been developed, which has low salt and no storage problems. The salinity of salted fish varies depending on the climate. In the central region, including Seoul, the salinity is medium. In the cold north, the salinity is low, and in the south, salinity is high.

A representative example of such salted salted fish is salted cod roe, which is made by salting and fermenting eggs from Theragra chalcogramma , which has excellent amino acid composition, and contains high polyunsaturated fatty acid and vitamin A. This is an excellent high quality seafood fermented food. Fresh cod roe salt produces about 4,000 tons per year, and most of the products are produced with low salt products containing about 10% salt. However, small producers may release large amounts of salt for management reasons.

Several methods have been developed to produce cod roe. Korean Patent No. 10-0452934 discloses a method for producing high quality bamboo salt spicy cod roe salt. In the patent, frozen frozen eggs are thawed at room temperature for 20 hours, washed with water and dehydrated in a 10% aqueous salt solution of saline, and then the eggs are selected; The selected eggs were immersed in a primary seasoning solution containing 19.5% of bamboo salt three times at a temperature of 4 ° C. for 24 hours, and washed and dehydrated again in a 10% aqueous solution of salt. Mixing the second seasoning liquid containing 6.8% of sashimi salt, and then aging at a temperature of 4 to 6 ° C. for 10 to 15 days; Subsequently, the method of manufacturing bamboo salt spicy salted salted salted fish products, characterized in that the salted salted salted fish salted in the above-mentioned form is fixed, surface-dried and frozen, and frozen and stored at a temperature of -22 ° C to -18 ° C under vacuum-packed state. It is about.

Korean Patent No. 10-0550669 relates to a method for producing a low salt frozen cod roe salt, and discloses a method for developing a cod roe salt with improved saltability while adding less salt. The patent is characterized by adding 4-5% by weight of salt to the egg, aged and fermented, and then rapidly freezing at a temperature of -30 ℃ or less, by significantly reducing the content of salt over 20% of the adult In addition to lowering the risk of induction, etc., the present invention relates to a method of improving shelf life without adding a chemical preservative by using a cryogenic quick freezing method.

On the other hand, salted cod roe is made from pollack or cod intestine, which is fermented food such as cod roe, and calcium content is more than three times higher than cod roe, ash is considerably more than cod roe, and protein, carbohydrate, calcium, phosphorus and iron are even It is known to contain. Fermented salt is known to increase with the maturation of nucleic acid-related substances. In addition, 18 kinds of amino acids were analyzed from raw fish and salted fish, with tyrosine accounting for the highest ratio of 10.5%, followed by phenylalanine, histidine, arginine, lysine, leucine, aspartic acid and glutamic acid. appear. On the 50th day of fermentation, tyrosine was still the highest at 10.0%, and it was known that the increase in high-flavor amino acids such as methionine, valine, and isoleucine was relatively high compared to raw materials. Vol., Pages 49-53, 1998).

 Changlan chops are soaked in the gut of life rather than frozen frozen pollock, but also in the cod larvae, usually in pollack guts.

Due to the beneficial effects on the human body of Changlan chops, Changlan chops are also frequently used for food.

MEANS TO SOLVE THE PROBLEM This inventor came to complete this invention by earnestly examining the method of making into one salted fish while making use of the benefits of cod roe and cod roe simultaneously. According to the inventor's investigation, it was confirmed that such master salted fish was not marketed so far and was not tried.

Therefore, the present invention has been devised by the above-described demands, so that it is possible to enjoy the flavor and fresh fish roe of cod roe by the material and manufacturing method of the present invention described below, and also utilize the unique savory taste of cod roe It is to provide a salted fish and a method of manufacturing the same containing both the egg and the egg.

Myeongchang salted fish of the present invention containing both cod roe and cod roe is 34-42 parts by weight, cod 34-42 parts by weight, roasted salt 20-28 parts by weight, garlic 0.5-1 parts by weight, ginger 0.5-1 parts by weight, new year 0.5-0.6 parts by weight, red pepper powder 1-1.5 parts by weight, starch syrup 0.5-0.6 parts by weight, bamboo salt 3-4 parts by weight, plum juice 2-2.5 parts by weight and carbonated water 10-12 parts by weight.

Looking at the components used in the salted fish of the present invention are as follows.

Salt (refined salt) is also called sodium chloride by the ionic bond of Na and Cl. Sodium (Na) is 40% of the salt weight. Sodium plays an indispensable role in the body, such as maintaining the equilibrium of acid and alkali in body fluids and as a component of digestive fluids, but there is little concern about deficiency. However, Korean people have a salty eating habit, so if you ingest in excess of the disease caused by various diseases, including high blood pressure is needed, and the average amount of salt consumed per day is about 15g (Na = 6000mg). That's three times the WHO's maximum salt intake per day, 5g (Na = 2000mg).

Salt is divided into natural salt and refined salt, and refined salt is classified into lumber salt and processed salt. Sanction salt refers to salt prepared by recrystallizing the raw material salt after dissolving, dehydrating and drying. Process salt refers to salt that has been processed through roasting, etc. Removed bamboo salt belongs to this. Bamboo salt can be generally divided into three times, nine times bamboo salt, mono salt, porridge, etc., depending on the number of baking and grinding and bamboo baking. That is, three times of baking by baking three times at the baking temperature of 850-1,000 degreeC, and nine times of baking by baking nine times at the baking temperature of 1,300-1,500 degreeC are called nine bamboo salts.

In the present invention, roasted salt and bamboo salt are used. Roasted salt is prepared by putting a commercially available sun salt in a container and heating it at 1200 ℃ -1400 ℃ for 40-50 minutes. Use a container that can exhaust the chlorine gas generated during heating to the air together with the heat. To this end, the container is a container that is easy to rotate up and down, left and right, or the top is easy to open and close. After heating for this time, the heating is stopped and slowly cooled to room temperature. Roasted salt is to remove strong salty and harmful substances, and when the salt is heated to the above temperature, the salt first turns yellow after 10-15 minutes, then turns gray and further turns white until it turns white until it becomes white to remove harmful substances. Roasted salt removes the salt's strong salty, bitter, bitter and fishy taste and also removes impurities.

Because bamboo salt produces gastric hydrochloric acid, which is the raw material of gastric juice, it promotes digestion of foods, thereby strengthening the stomach and causing pharmacological treatment of inflammatory diseases, and strengthening the body's natural physiological function and improving the constitution while inflammatory diseases and strong detoxification It works and is good for allergies such as rhinitis, asthma and atopy. When dipping Kimchi or cooking other crops, it is a food that detoxifies various pesticides remaining in the crops if it is seasoned with bamboo salt. Bamboo salt works to cleanse blood and clear blood, so it treats various diseases, prevents various diseases, and is a medicine for humans, but also a poison for insects. When waste products accumulate in the body, such as cigarettes and drugs, odors occur in the mouth and body. Bamboo salt is a food that is helpful to modern people suffering from civilization disease because it removes the waste products accumulated in the body.

Chili powder is a powder made by drying red ripe peppers of Gajiaceae. The red pepper powder acts as a natural preservative to improve the preservation of the sauce, and the spicy and bitter taste and the peculiar stinginess of the red pepper powder have a refreshing, neat and refreshing taste.

Garlic's unique flavor and flavor is known as allicin. Allicin has the effect of reducing cholesterol in the blood and preventing the development of blood clots, which is a good food for preventing hypertension or adult disease, and the efficacy is the most effective biological activity. Allicin ingredient in garlic has a strong bactericidal and antibacterial effect, strengthens stamina, tonic effect and fatigue recovery. Allicin stimulates pancreatic cells to promote insulin secretion, detoxification and neuro-stable sedation effects.It is an effective food to relieve stress.When cooking fish seafood, garlic is added to help protein absorb protein in the body. Known as

Ginger is a licorice-like drug in one shot, and more than half of the prescription comes with ginger. Ginger is useful for cooking food, it disperses the strong aromas of the ingredients of cooking, and when cooking a small amount of ginger is added to the body of the various nutrients in the food to speed up the effect. In addition, the detoxification effect and stimulate the digestion of digestive juices and ingredients that promote the movement of the appetite and digestive absorption help. Ginger contains diastases and proteolytic enzymes. Ginger's spicy ingredients include gingerbread and shogaol, and its scents are various essential oils. These essential oils combine with spicy ingredients for bacteria such as typhoid and cholera. It shows bactericidal power. In particular, gingerol and shogaol have a strong bactericidal action against various pathogenic bacteria.

The new year is sometimes used as a substitute for sugar when cooking. New Year's feeling is known to be good for diet, but when used in salted fish of the present invention, the taste is more excellent due to its soft texture. The method is to put the persimmon in an airtight container and leave it in the shade for 3-4 months.

Starch syrup is also called Jocheong. The syrup is used to turn off the fire in the middle and not completely boiled, depending on the degree. Rice, sorghum, millet, corn, and so on are cooked in hot water. When it is hot, cold malt is poured and left for 7 to 8 hours. If you squeeze it and squeeze it, you will get immaculate saccharification liquid. Put it in a pot and stir it with a wooden spatula. When all the scoops are scooped up with a spatula and listened at an angle, the scoops are stretched in a continuous state and become hard. Starch syrup in the present invention adds the umami taste of the salted fish of the present invention with a sense of time.

Plum is a delicious and non-toxic medicine that is known to have a good effect on healing and bleeding iron decay, rotting black warts and swelling flesh quickly, eliminating phlegm and eliminating hangovers. When used in the salted fish of the present invention improves the umami with freshness of salted salt.

Carbonated water used in the present invention means that carbon dioxide is dissolved in water, is also known to help digestion and is added to improve the refreshing feel of the salted fish of the present invention and to improve the digestive function.

The present invention also comprises the steps of mixing with 14-14 parts by weight of roasted salt washed 34-42 parts by weight extracted from pollack or cod; Primary aging at least 2 months at a low temperature of 2 ° C.-5 ° C .; Mixing 34-42 parts by weight of 10-14 parts by weight of roasted salt and mixing the salted cod roe; Secondary aging for at least 2 months at a low temperature of 2 ° C.-5 ° C .; And 3-4 parts by weight of bamboo salt, 0.5-1 parts by weight of garlic, 0.5-1 parts by weight of ginger, 0.5-0.6 parts by weight of red pepper, 1-1.5 parts by weight of red pepper powder, 0.5-0.6 parts by weight of starch syrup, 2-2.5 weight of plum juice It provides a method for producing Myeongjang chopped salt consisting of mixing parts and 10-12 parts by weight of carbonated water.

The inventors of the present invention showed that it was optimal to ferment and ferment during the above period at the above low temperature as a result of experimenting to prepare the salted seafood of the present invention.

According to the present invention, there is provided a salted salted fish containing both flavor and aroma of spicy cod roe and changlan salted fish. Myeongchang salted salt provided by the present invention is a salty salt, salty bitterness and fishy taste of salt is removed by containing the roasted salt to provide a light and soft taste and aroma, especially the preserved fresh egg, It can have a popping effect in your mouth.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1:

The frozen pollack was purchased and thawed for 20 hours, and then the bowels were removed to remove the contents, the intestines were collected, washed with purified water, and dried for 1 hour to remove moisture. So prepared 34 g of the egg was mixed with 11 g of roasted salt. It was stored for 3 months in a cold store maintained at 3 ° C. The cod roe collected from the purchased pollack, washed with purified water and dried for 1 hour to remove water. 40 g of the sown cod was mixed with 12 g of roasted salt. It was stored for 3 months in a cold store maintained at 3 ° C. Mixed fermented and fermented cod roe and cod roe as described above, and mixed with 9 times bamboo salt 3g, 1g garlic, 0.5g ginger, 0.5g, red pepper powder 1g, starch syrup 0.5g, plum juice 2g, and 10g carbonated water. And stirred for 30 minutes. The prepared salted fish was stored at -10 ° C.

Comparative Example 1:

The frozen pollack was purchased and thawed for 20 hours, and then the bowels were removed to remove the contents, the intestines were collected, washed with purified water, and dried for 1 hour to remove moisture. 11 g of salt was added to 34 g of the prepared solan, and then seasoned first, and then, seasoned with garlic, ginger, red pepper powder, syrup, nine times bamboo salt, plum juice and sesame salt. The compounding amounts of the components used for seasoning are shown in Table 1 below. Seasoned eggs were aged and fermented at 3 ° C. for 48 hours and then stored at −10 ° C.

TABLE 1

Product Name Compounding amount (g) Window 34 Roasted salt 11 garlic One ginger One Red pepper powder One corn syrup 0.5 Bamboo salt 3 Plum juice 2 Sesame salt One

Comparative Example 2:

The frozen pollack was purchased and thawed for 20 hours, and then, it was harvested and harvested and washed with purified water and dried for 1 hour to remove moisture. 11 g of salt was seasoned to 34 g of cod roe, and the seasoning used in Comparative Example 1 was added thereto. Seasoned eggs were aged and fermented at 3 ° C. for 48 hours and then stored at −10 ° C.

Example 2:

Myeongchang salted fish prepared in Example 1, Changlan salted fish prepared in Comparative Example 1 and salted salted fish prepared in Comparative Example 2 and taste, aroma, lightness, degree of popping of fish eggs

(In comparison with Comparative Example 2), and sensory evaluation was conducted for the overall acceptability. The sensory test was carried out a five-point scale test (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) for 30 sensory personnel, the results are shown in Table 2 As shown.

TABLE 2

Item Example 1 Comparative Example 1 Comparative Example 2 flavor 4.8 3.8 3.5 incense 4.7 3.7 4.0 Light 4.6 3.6 3.5 The degree of fish popping 4.8 - 3.4 Comprehensive Preference 4.6 3.7 3.8

As can be seen in Table 2, Myeongchang salted fish prepared by the present invention has a taste, aroma, lightness, degree of fish popping and overall preference as compared to Changlan salted fish and salted fish salted by conventional methods It was found to be good.

Figure 1 is a schematic diagram showing the manufacturing process of Myeongchang salted fish of the present invention.

Figure 2 shows the matriot marinated fermented ripe and ripe egg of the present invention.

Claims (2)

delete Mixing 34-42 parts by weight of 10-4 parts by weight of roasted salt; Primary aging at least 2 months at a low temperature of 2 ° C.-5 ° C .; Mixing 34-42 parts by weight of 10-14 parts by weight of roasted salt and mixing with the above-mentioned salted salted fish; Secondary aging for at least 2 months at a low temperature of 2 ° C.-5 ° C .; And Bamboo salt 3-4 parts by weight, garlic 0.5-1 parts by weight, ginger 0.5-1 parts by weight, year-round persimmon 0.5-0.6 parts by weight, pepper powder 1-1.5 parts by weight, starch syrup 0.5-0.6 parts by weight, plum juice 2-2.5 parts by weight And 10-12 parts by weight of carbonated water.

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