KR20030097371A - Pickles using salt from deep sea water in the East Sea - Google Patents

Abstract

PURPOSE: Fermented seafoods juice prepared by using deep water salt obtained from the East Sea is provided. Therefore, the product is clean and has a great quantity of minerals. CONSTITUTION: Fish or shellfish, intestines and eggs thereof are washed, preserved with deep water salt obtained from the East Sea and then aged. The fermented seafoods juice contains 3 to 40% by weight of deep water salt and can be added with corn syrup, red pepper powder, garlic, sesame or the like. For an example, 1kg of shrimp is washed with clean water, mixed with 70 to 100g of deep water salt and then aged to produce fermented shrimp juice.

Description

Pickled using salt from deep sea water in the East Sea}

The present invention relates to salted fish, and more particularly, to salted fish salted using salt derived from deep seawater in the East Sea of Korea.

Salted salt is added to salted raw materials such as fish, crustaceans, molluscs, seafood guts and gills, and gonads of fish and shellfish to suppress the propagation of decayed bacteria, and the unique taste that decomposes meat by the enzyme action of fish and shellfish itself and external microorganisms. As a fermented food of flavor and flavor, Korea has three sides facing the sea, so there are many kinds of fish and shellfish. Since then, various kinds of salted fish have been developed from early on.

Types of Korean salted fish are classified as follows.

1. Fish

Flatfish, Red snapper, Gonori, Mackerel, Cutlass, Canary, Saury, Roe, Salted roe, Cod roe, Sea salted roe, Sea bream, Stonefish roe, Japanese roe, Dried fish roe, Defolii chop, Magari chop Salted Anchovy, Salted Anchovy, Salted Salted Salted Fish, Salted Salted Salted Fish, Salted Salted Salted Fish, Salted Salted Salted Fish, Salted Salted Salted Fish, Salted Salted Eel, Salted Salted Salted Salted Fish

2. Crustaceans

Black crab, crab fish, crab, crab, sea bream, red snapper, blue crab, sea eel, sea squid, sea squid, stone crab, sea crab, peppermint, red sea urchin, white crab Shrimp, Shrimp Flavored Shrimp, Shrimp Salted Fish, Sliced Salted Fish, Fresh Salted Fish, Ground Salted Fish, Japanese Salted Fish, Shrimp Salted Fish, Sea Salted Salted Fish, Blue Crab Salted Fish

3. Molluscs

Salted oyster, oyster, octopus, clam chop, Japanese bamboo chopsticks, chopped chopsticks, Japanese clam chop, clam chop, lily chop, hermit chop, obunja chop, squid chop

4. Intestines, gills

Cutlass tuna, crab eel, mackerel eel, cod eel, fresh eel eel, pollack gill eel, eel eel, eel chestnut, early chop, early gill, roe, eel

5. Gonads of seafood

Crab salted fish, mackerel salted fish, cod roe salted fish, salted cod roe, cod roe salted fish, puffer fish roe, shrimp roe, sea urchin roe, mullet roe, salmon roe, rod eel

Salt used in the manufacture of such salted fish such as refined salt, sun salt, processed salt is used. Refined salt is a salt extracted only sodium chloride by passing the sea water through the ion exchange membrane, high purity and few impurities. Solar salt refers to salt made by concentrating seawater by introducing seawater into the reservoir using nature such as solar heat and wind.

Processed salt can be divided into salt and salt again. Baked salt is salt removed by raising the sun salt to 700-800 ℃ using a ceramic reactor. Sanctions are whiteitis. It is also called flower salt, and it is recrystallized by boiling 100-200 ℃ in a flat pot (bottomed flat pot) by dissolving imported salt and domestic sun salt in water at 9: 1. % Salt is also low salt.

As such, the refined salt and the processed salt lack mineral balance, and the natural salt has become more likely to contain contaminants in the natural salt made from contaminated sea water as marine pollution becomes more severe. Therefore, salted salted salt made from these contaminated conventional salts has a problem of lack of mineral balance or contaminants.

An object of the present invention is to provide clean salted salt with good mineral balance by using clean salt having good mineral balance in salted salt, which solves the problem of lack of mineral balance and contaminant content of refined salt, sun salt and processed salt as described above. Should be. Means for achieving the above object is to use salt (Donghae deep sea salt) derived from the deep sea water of the East Sea of Korea inherent in salted salt production.

Deep water usually refers to deep sea water from 200 meters up to 4,000 meters deep, and does not mix with water like oil because of a temperature difference of more than 20 degrees from surface water. In the deep sea without light, only decomposition is performed instead of photosynthesis, and deep water contains various natural elements necessary for living organisms: Fe (iron), I (iodine), Cu (copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (Molybdenum), Se (selenium), Cr (chromium), Sn (tin), V (vanadium), F (fluorine), Si (silicon), Ni (nickel), As (arsenic), etc. Good mineral balance In addition, rich in organic nutrients, less organic matter and bacteria are clarity.

The deep waters inherent in Korea are composed of cold water from which the water settled in Vladivostok and indigenous water generated by itself. Table 1 shows the characteristics of deep water in the East Sea of Korea and deep water in other regions.

The characteristics of deep sea water in the East Sea of Korea are higher than that of Kochi Prefecture, Okinawa Prefecture, and Hawaii Hawaii, and the contents of nutrients such as phosphoric acid and silicic acid are higher than those of Kochi and Toyama Prefecture.

division Water temperature salt pH Nutrient Dissolved Oxygen (mg / l) phosphate nitrate Silicate East Sea Deep Water (Goseong) 1.52 to 1.9 33.72-33.94 7.19-7.90 1.7 to 4.3 3.6-13.3 72.1 to 108.0 9.13-9.47 Kochi Prefecture Deep Sea Water 8.1-9.8 34.3 to 34.4 7.8 to 7.9 1.1 to 2.0 12.1 to 26.0 33.9 to 56.8 4.1-4.8 Deep water in Toyama, Japan 1-2 34.1 7.74 1.2 to 1.8 14-26 30 to 38 5.0 to 6.0 Deep water in Okinawa, Japan 9.0 34.71 7.93 3.05 21.89 44.81 US Deep Water in Hawaii 8.2-10.7 34.37-34.29 7.45-7.74 2.89-3.15 39.03-40.86 74.56 to 79.2 1.24 to 1.45

Table 2 compares the surface and deep water components of the East Sea of Korea.

division Deep water Surface water Water temperature (℃) 1.52-1.9 14.5 ~ 23.10 Water temperature ion concentration 7.19-7.90 8.16-8.20 Salinity 33.72-33.94 32.5-33.0 Dissolved Oxygen (mg / l) 9.13-9.47 7.79-8.9 Nitrate (μM) 3.6-13.3 0.1-1.4 Phosphate (μM) 1.7 ~ 4.3 0-0.7 Silicate (μM) 72.1-108.0 15.3-28.9 Clofil a (mg / l) 0.034-0.0376 0.1578-0.1589 Remarks Intake depth 200m

Deep water contains nutrients rich in minerals and minerals 100-1,000 times higher than surface water, and is clean, mature, uncontaminated water. Therefore, the present invention intends to use salt derived from deep sea water (Donghae deep sea salt) in manufacturing salted fish, taking advantage of some of these advantages and the uniqueness of the deep sea water of Korea, which is slightly different from the deep water in other regions.

As described above, the present invention uses salt (Donghae deep sea salt) derived from Korea's inherent East Sea deep sea water to prepare salted fish. Where salt derived from deep sea water in the East Sea;

1) sun-dried salt which naturally dried deep sea of East Sea,

2) salt which dried deep sea water of East Sea using thermal power,

3) It refers to salt (sanitized salt) which is recrystallized by adding imported salt to 1) or 2) salt which is made from deep sea water of East Sea.

The method of making salted fish according to the present invention is a fish (Flesh, Rhododendron, Kori, Mackerel, Cutlass, Canary, Saury, Tanglefish, Catch, Cod, Sea bream, Sea bream, Dolchi, Dynamic, Root, Defolii, Magari, Anchovy, Mochi) Teeth, minnow, ring, whitefish, bandang, pine, eel, mandarin, spot, eel, sardine, toothfish, yellowfish, etc. Crab, peppermint, snow crab, white crab, burp, crayfish, shrimp, shrimp, sliced crab, blue crab, blue crab, hair crab, vomit, pine, blue crab, yellow hair, etc. Porridge, flavor, clams, clams, lilies, hermits, five-component porcelains, squids, oysters, shellfish, mackerel, etc., guts and gills (fish cutlet, mackerel, cod gill, eel gills, pollock gills, eel spear, early genus) , Premature gills, poached egg, sea cucumber intestine, etc. Eggs, salted pufferfish, shrimp roe, sea urchin, mullet roe, salmon roe, rod roe, early roe, fowl, etc.) After the pretreatment is performed, the deep sea salt is administered 3-40% to the weight of the raw material, and the salted salted fish is aged in a jar or plastic container. After fermentation, add salty sauce, red pepper powder, garlic and sesame seeds.

Now, an example of a salted salt manufacturing method using deep sea water salt of East Sea will be described.

Example 1 Shrimp

Shrimp salted fish is usually used as kimjang salted fish, but it is light in taste and less fishy, so it can be eaten in cabbage kimchi, diced rice, stew, etc.

<Material and quantity>

Shrimp: 1Kg

Deep Sea Salt of East Sea: 70-100g

<How to make>

1. Trim the fresh shrimp well, rinse it three to four times in clean water, and drain it in a colander.

2. Pour about half of deep-sea salt from the East Sea and mix well.

3. Put a layer of deep-sea salt in a pot of a bite sized, dry, and mix it with deep-sea salt. Sprinkle plenty of deep sea salt on the top of the sea, then seal well and place in a cool dark place.

4. To serve as a side dish, add 4% of shrimp weight to deep sea salt. Shrimp seasoned for kimchi should be sealed for at least two weeks, so it's best to use shrimp when it's time to squeeze out.

Example 2 Anchovy Sauce

It is one of the salted salted salted fish in the southern coast of Korea.

<Material and quantity>

Raw anchovy: 1Kg

East Sea Deep Water Salt: 140g

<How to make>

1. Quickly wash fresh anchovies in water, drain and drain.

2. Put the deep sea salt of East Sea in the waterless jar first, and add deep sea salt of deep sea water to put anchovies. Repeat 3-4 layers.

3. Sprinkle deep-sea salt in the East Sea on top and cover with a lid and place in a cool place. When holding a large amount, press the stone down.

4. After several days, open the lid and cook it well enough to make the anchovy flesh crumble. When used as a side dish, finely chopped green onions, garlic, vinegar, red pepper powder, green peppers, etc., put together to taste delicious cold.

Example 3 Squid Salted Fish

<Material and quantity>

Squid: 5 fish

East Sea Deep Water Salt: 70g

Radish: 400g

Pear: 1/2

Seasoned Spices

<How to make>

1. Trim the water cuttlefish, rinse it with deep sea water salt for 10 hours and rinse with water.

2. Cut the squid into two pieces horizontally and squeeze it. Slightly salt it in deep sea salt in the East Sea and squeeze it out.

3. Cut radish into about 5cm long, sprinkle some salt from deep sea water, and squeeze it and mix it with squid.

4. Cut the pear into the same size as radishes and slice with ginger and green onions. You can season it and add a little bit of deep sea salt, and mix well and put it in a bottle so you can eat it after 3-4 days.

Example 4 Bandang

<Material and quantity>

Bandang: 500g

East Sea Deep Water Salt: 1/2 cup

<How to make>

1. Choose fresh bandage, remove guts, and wash thoroughly while rubbing in salt water to remove water.

2. Prepare sterilized jars and lay a layer of deep-sea salt in East Sea and a layer of trimmed bandit.

3. Put a lot of deep sea salt in the East Sea at the top of the stacked jars so that the bandit is not visible.

4. Press firmly on a heavy stone, seal the lid and store in a shady place.

Example 5 Cod roe

<Material and quantity>

Window: 1Kg

East Sea Deep Water Salt: 100g

Red pepper powder: 1/3 cup

Garlic: 2 tablespoons

Ginger: 1 tablespoon

<How to make>

1. When washing the window, soak it in light salt water, grab it one by one, and wash it with one hand. Be careful when soaking salted water as it gets deteriorated.

2. Drain, sprinkle with deep-sea salt in East Sea, mix well, put in jar, press with stone and cover tightly and store in cool place.

3. Pickle more than 15 days and take out a little bit each time you eat. Wash the pickled egg eggs in water, drain them, and cut them into 4cm lengths for seasoning. Slice the radish or slice it into pieces and marinate it in the deep sea salt of the East Sea.

Example 6 Cod roe

<Material and quantity>

Cod: 1Kg

East Sea Deep Water Salt: 70g

Red pepper powder: 4 tablespoons

Garlic: 2 tablespoons

Sesame salt, sesame oil, green onion (minced)

<How to make>

1. Wash the egg so that it doesn't burst in light salt water.

2. First, pickle eggs with 35g of deep sea salt in East Sea and leave it overnight.

3. Mix the remaining 35g of deep sea water salt and 60g of red pepper powder, spread it in a jar and lay it neatly. Spread a lot of salt and red pepper powder and cover and store in a cool place.

4. After 15 days, it becomes fermented and can be eaten. Seasoned with red pepper powder, ginger, garlic, green onion, sesame oil, etc.

(Example 7) Blue crab

Sesame crab is a cold and stored food that is cooked and sealed after repeatedly pouring soy sauce over crab.

<Material and quantity>

Crab: 10

East Sea Deep Water Salt: 1 cup

Water: 6 cups

Soy Sauce: 4 cups

Ginger: 3 tablespoons

Garlic (minced): 3 tablespoons

<How to make>

1. Make a salt water with a ratio of 1 to 6 deep sea salt and water in the East Sea. Soak the live crab overnight and wash it with a brush to remove water.

2. Fill the jar with the shell down and pour soy sauce.

3. After 2-3 days, pour soy sauce, boil, cool, add ginger and garlic, and pour into jar again.

4. After 3 days, pour soy sauce again, boil and cool. Repeat 3-4 times, then press tightly sealed and eat after 2 weeks to 1 month.

Thus, the salted fish according to the present invention made using the deep sea salt of the East Sea has been described as an embodiment of a few types of salted fish in Korea, but there are many kinds of salted fish, so the present invention is not limited to the embodiment and all salted fish Applies to

Salted fish made with deep-sea salt from the East Sea contains various natural elements necessary for living organisms: Fe (iron), I (iodine), Cu (copper), Mn (manganese), Zn (zinc), Co (cobalt), Mo (molybdenum) , Se (Selenium), Cr (Chromium), Sn (Tin), V (Vanadium), F (Fluorine), Si (Silicon), Ni (Nickel), As (Arsenic), etc. Is rich. Therefore, salted fish according to the present invention plays an important role as an intake source of high quality minerals required by the human body. In addition, by ingesting clean and unpolluted pollution-free salted salt according to the present invention, various diseases and diseases can be prevented and health can be maintained.

Claims (2)

Fish (Flesh, Sea Gull, Kori, Mackerel, Cutlass, Canary, Saury, Thighfish, Catch, Cod, Sea Bream, Sea Bream, Stonefish, Dynamics, Root, Defolie, Hawkfish, Anchovy, Modai, Minfish, Ring, Whitefish, Bandang , Larvae, eel, mandarin, spot, scorpion, sardine, larvae, yellowfish, etc. Clam, crayfish, shrimp, shrimp, sliced crab, crab, blue crab, hairy crab, toha, phi phi, frenzy crab, yellow crab, etc. Lilies, hermits, five-molecule squid, squid, oysters, shellfish, oysters, etc. ), Gonads (crab roe, mackerel roe, cod roe, cod roe, cod roe, puffer fish roe, shrimp roe, sea urchin roe, mullet roe, In manufacturing salted fish with salted raw materials such as fish roe, pole egg, rice roe, fowl, etc.), salt (from deep seawater salt) derived from Korea's indigenous deep sea water is 3-40% by weight Salted fish made by adding. The deep sea salt used in the manufacture of salted salt of claim 1 is 1) sun-dried salt which naturally dried deep sea water of East Sea, 2) salt dried by thermal power of deep sea water of East Sea, 3) 1) or deep sea water which is made from deep sea water of East Sea. Deep sea deep-water salt, characterized in that any one of the salt (saline salt) recrystallized by adding the imported salt to the salt of 2).