KR101223017B1 - Manufacturing method of ripening fish containing oybean paste including lacquer-tree - Google Patents
Manufacturing method of ripening fish containing oybean paste including lacquer-tree Download PDFInfo
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- KR101223017B1 KR101223017B1 KR1020110038605A KR20110038605A KR101223017B1 KR 101223017 B1 KR101223017 B1 KR 101223017B1 KR 1020110038605 A KR1020110038605 A KR 1020110038605A KR 20110038605 A KR20110038605 A KR 20110038605A KR 101223017 B1 KR101223017 B1 KR 101223017B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
본 발명은 옻된장 성분 함유된 염장 어류 제조방법에 관한 것으로, 더욱 상세하게는 세척과정을 거쳐 불순물이 제거된 어류를 무독성 옻된장에 침지시켜 어류의 살갗 속에 염이 스며들게 하는 1차 침지단계와, 옻된장에 침지시킨 어류를 냉풍 건조시키는 단계와, 냉풍 건조과정을 거친 어류를 항아리에 넣어 숙성 발효시키는 단계와, 발효과정을 거친 어류를 마늘, 고추를 함유하여 조성된 용액 속에 침지시켜 풍미를 가미시키는 2차 침지단계와, 풍미가 가미된 어류를 냉풍 건조시킨 후 진공포장하는 단계를 거쳐 이루어지는 옻된장 성분 함유된 염장 어류 제조방법에 관한 것이다.The present invention relates to a salted fish manufacturing method containing the lacquer miso component, and more specifically, the first immersion step to immerse salt in the fat of the fish by immersing the fish is removed in the non-toxic lacquer through the washing process, Cold drying the fish immersed in lacquered miso, adding fermented fish to a jar and fermenting it, and immersing the fermented fish in a solution containing garlic and red pepper to add flavor. It relates to a method for producing salted fish containing lacquer miso ingredients, which is made through a secondary immersion step, and a step of drying the fish flavored with cold air followed by vacuum packing.
Description
본 발명은 소금을 이용하여 간절임하는 일반 어류와 달리 탈취성이 있는 옻된장을 이용하여 항아리 속에서 발효시킴으로써 어류의 비린내를 제거하고 고기의 육질을 연육화시킬 수 있는 옻된장 성분 함유된 염장 어류 제조방법에 관한 것이다.
In the present invention, unlike salted fish that is salted using salt, fermented in a jar using a deodorant lacquered miso to remove fishy fishy and salted fish containing salted miso ingredients to increase the meat quality. It is about a method.
기존의 생선 간절임 방법은 소금물을 이용하거나 일반 된장을 활용한 것이 대부분이다.Traditional methods of pickling fish are made with salt water or general miso.
그러나 본 발명은 기존의 된장이나 소금을 이용한 염장처리 방법이 아닌 탈취성이 강한 무독성 옻된장을 이용하여 항아리 숙성과정을 거침으로써 생선의 비린내를 제거하고 육질을 연육화시키고자 하는 것으로, 기존의 간절임방법의 단점인 소금의 강한 짠맛을 극복하고 더불어 고기의 육질을 연화시키며 색다른 풍미를 느끼게 하고자 하는 것이다.
However, the present invention is to remove fishy fishy and to flesh meat by going through a jar aging process using a non-toxic deodorizing lactose doenjang rather than a salting treatment method using a conventional doenjang or salt. It is to overcome the strong salty taste of salt, which is a disadvantage of the forest method, to soften the meat quality and to feel a different flavor.
상기의 문제를 해결하기 위하여, 본 발명은 탈취성이 강한 무독성 옻된장을 사용하여 어류를 염장처리함으로써 생선의 비린내 제거, 육질의 연육화, 색다른 풍미 효과를 가질 수 있는 옻된장 성분 함유된 염장 어류 제조방법을 제공하고자 하는 것을 발명의 목적으로 한다.
In order to solve the above problems, the present invention salted fish using a non-toxic lacquer miso strong deodorizing, salted fish containing lacquer miso component that can have fishy fishy removal, fleshy fleshing, different flavor effect It is an object of the invention to provide a manufacturing method.
상기의 목적을 달성하기 위하여, In order to achieve the above object,
본 발명은 세척과정을 거쳐 불순물이 제거된 어류를 염도 11 ~ 25%의 5년 이상 숙성된 무독성 옻된장에 침지시켜 어류의 살갗 속에 염이 스며들게 하는 1차 침지단계와,The present invention is the first immersion step to immerse the salt in the skin of the fish by immersing the fish from the impurities removed in the non-toxic lactose aged over 5 years of 11 ~ 25% salinity,
옻된장에 침지시킨 어류를 냉풍 건조시키는 단계와,Cold drying the fish dipped in lacquered miso,
냉풍 건조과정을 거친 어류를 항아리에 넣어 30일 ~ 60일 동안 숙성 발효시키는 단계와,Fermentation of fish subjected to cold air drying in a jar and fermentation for 30 to 60 days;
발효과정을 거친 어류를 마늘, 고추를 함유하여 조성된 침지용액 속에 침지시켜 풍미를 가미시키는 2차 침지단계와,A second immersion step of adding flavor by immersing the fermented fish in an immersion solution containing garlic and red pepper;
풍미가 가미된 어류를 냉풍 건조시킨 후 진공포장하는 단계를 거쳐 이루어지는 옻된장 성분 함유된 염장 어류 제조방법을 주요 기술적 구성으로 한다.
A method of manufacturing salted fish containing lacquered miso ingredients, which is obtained by drying the flavored fish in a cold air and then vacuum-packing the main technical configuration.
본 발명에 따른 옻된장 성분 함유된 염장 어류 제조방법은 기존의 일반 처리된 절임 어류와 달리 생선의 비린내가 나지 않고, 육질이 연화되어 부드러울 뿐 아니라, 마늘, 고추를 함유하여 조성된 용액 속에 침지시킴으로써 별도의 양념을 하지 않더라도 즉석에서 보다 간편하게 조리를 할 수 있다.The salted fish manufacturing method containing the lacquered miso component according to the present invention does not smell fishy, unlike the conventionally treated pickled fish, the meat is soft and soft, and is immersed in a solution containing garlic and red pepper. You can cook more easily on the spot without the need for a separate sauce.
그리고 탈취성이 강한 옻이 함유된 옻된장을 이용하여 생선의 비린내를 제거하고 일정수치의 염도를 확보할 수 있는 저장방법을 제공한다.
And using a lacquer miso containing a strong deodorizing lacquer provides a storage method to remove fishy fishy and to ensure a certain level of salinity.
상기의 기술 구성에 대한 구체적인 내용을 살펴보고자 한다.
Let us look at the details of the above technical configuration.
앞서 살펴본 바와 같이, 본 발명에 따른 옻된장 성분 함유된 염장 어류 제조방법은 세척과정을 거쳐 불순물이 제거된 어류를 염도 11 ~ 25%의 5년 이상 숙성된 무독성 옻된장에 침지시켜 어류의 살갗 속에 염이 스며들게 하는 1차 침지단계와,As described above, the salted fish manufacturing method containing the lacquer miso component according to the present invention is immersed in the non-toxic lacquer of mature fish for 5 years of 11 ~ 25% salinity of the impurities removed through the washing process in the skin of the fish The first immersion stage to infiltrate the salt,
옻된장에 침지시킨 어류를 냉풍 건조시키는 단계와,Cold drying the fish dipped in lacquered miso,
냉풍 건조과정을 거친 어류를 항아리에 넣어 30일 ~ 60일 동안 숙성 발효시키는 단계와,Fermentation of fish subjected to cold air drying in a jar and fermentation for 30 to 60 days;
발효과정을 거친 어류를 마늘, 고추를 함유하여 조성된 용액 속에 침지시켜 풍미를 가미시키는 2차 침지단계와,A second dipping step of adding flavor by immersing the fermented fish in a solution containing garlic and red pepper,
풍미가 가미된 어류를 냉풍 건조시킨 후 진공포장하는 단계를 포함하여 이루어진다.
It comprises a step of vacuum-packed after drying the flavored fish cold air.
상기 제조방법의 각 단계별 구체적인 기술 구성에 대해 살펴보고자 한다.
Let us look at the specific technical configuration of each step of the manufacturing method.
1차 침지단계1st immersion stage
세척과정을 통해 어류의 내·외부에 묻어 있는 불순물을 제거한 후, 무독성 옻된장에 6시간 ~ 24시간 동안 침지시킴으로써 어류 내부로 염이 스며들게 한다.After removing the impurities on the inside and outside of the fish through the washing process, the salt is infiltrated into the fish by immersing in non-toxic lacquer for 6 to 24 hours.
상기 무독성 옻된장에 침지시키는 시간을 6시간 ~ 24시간으로 한정하는 이유는 6시간 미만인 경우에는 어류 내부로 염이 충분히 스며들지 않아 생선을 즉석에서 조리하여 먹기에는 역부족인 상태가 되고, 24시간을 초과하게 되는 경우에는 어류 내부로 충분히 염이 스며든 상태여서 무의미하기 때문이다.The reason for limiting the time of immersion in the non-toxic lacquer miso is 6 hours to 24 hours, but if less than 6 hours, salt does not sufficiently penetrate into the fish, so it is not sufficient to prepare fish immediately and eat it. If it exceeds, it is meaningless because it is sufficiently salted inside the fish.
상기 무독성 옻된장은 염도가 11 ~ 25%인 5년 이상 숙성된 것을 사용한다.The non-toxic lacquered miso is used aged 5 years or more with a salinity of 11 to 25%.
상기 무독성 옻된장을 염도 11 ~ 25%로 한정하는 이유는 염장 어류에 별도의 간을 하지 않더라도 즉석에서 조리하여 먹을 수 있도록 함과 동시에 옻된장의 사용에 의한 생선의 비린내 제거와 육질이 연화되어 부드러운 식감을 주기 위한 것이다.The reason for limiting the non-toxic lacquered miso to 11 to 25% of salt is that it can be cooked and eaten immediately without salting salted fish and at the same time softening the fishy smell and softening of fish by using lacquered miso To give a texture.
옻추출물을 물에 첨가하되, 옻추출물의 함량이 물 중량의 3 ~ 10wt%가 되도록 첨가한 후, 상기 옻추출물이 함유된 물에 메주를 담가 5년 이상 숙성시켜 염도가 11 ~ 25%가 되도록 하여 제조된 무독성 옻된장을 사용한다.Add lacquer extract to water, add lacquer extract to 3 to 10wt% of water, and then soak meju in water containing lacquer extract for 5 years to mature to make salinity 11 to 25%. Use non-toxic lacquered miso prepared by.
냉풍 건조단계Cold air drying stage
옻된장에서 1차 침지과정을 거친 어류는 0℃ ~ -15℃의 냉풍에 의한 건조과정을 거치게 된다. 이와 같이 1차 침지과정을 거친 어류를 냉풍건조하는 이유는 어류의 생선살의 쫄깃한 식감을 높이기 위한 것으로서, 2 ~ 3분간 이루어진다.Fishes that have undergone the first immersion in lacquered miso are subjected to drying by cold air at 0 ℃ ~ -15 ℃. As such, the reason for cold drying the fish that has undergone the first immersion process is to increase the chewy texture of the fish meat, and is made for 2 to 3 minutes.
상기 냉풍건조의 온도가 0℃를 초과하는 영상의 온도의 경우에는 건조에 소요되는 시간은 단축되나, 생선의 쫄깃한 식감을 얻기 어렵고, -15℃ 미만의 영하의 온도의 경우에는 건조에 소요되는 시간이 많이 소요되는 문제가 있기 때문에, 상기 냉풍건조의 온도는 0℃ ~ -15℃의 범위 내를 유지하는 것이 바람직하다.
In the case of the temperature of the image of the cold air drying temperature exceeds 0 ℃, the time required for drying is shortened, it is difficult to obtain a chewy texture of the fish, the time required for drying in the case of sub-zero temperature below -15 ℃ Since there is a problem that requires a lot, it is preferable that the temperature of the cold air drying is maintained within the range of 0 ° C to -15 ° C.
숙성 발효단계Fermentation stage
냉풍 건조과정을 거친 어류를 항아리에 넣고 10 ~ 14℃에서 30일 ~ 60일 동안 숙성시켜 발효시킨다.Put the fish through the cold air drying process into a jar and ferment for 30 to 60 days at 10 to 14 ℃.
이와 같은 숙성 발효과정을 거침으로써, 본 발명에서 목적하는 생선의 비린내 제거와 어류를 즉석에서 조리할 수 있는 염장어류가 제공된다.By going through such a fermentation process, there is provided a salted fish which can immediately cook fishy fish and fish of the desired fish in the present invention.
상기 숙성온도가 10℃ 미만인 경우에는 숙성에 필요한 기간이 길어져 비경제적이며, 14℃를 초과하여 숙성하게 되는 경우에는 숙성에 필요한 시간이 단축되기는 하나, 생선의 육질에 변화를 주어 조직감이 떨어지는 문제가 발생할 수 있기 때문에 상기 숙성온도는 10 ~ 14℃의 범위 내를 유지하는 것이 바람직하다.If the aging temperature is less than 10 ℃ is a long period of time required for aging is uneconomical, if the aging exceeds 14 ℃ time required for ripening is shortened, but the problem of poor texture due to changes in the meat quality Since it may occur, the aging temperature is preferably maintained in the range of 10 ~ 14 ℃.
그리고 상기 숙성기간이 30일 미만인 경우에는 충분한 숙성이 이루어지지 않어 비린내의 제거 기능이 다소 떨어질 수 있고, 60일을 초과하여 숙성하게 되는 이미 충분히 숙성된 상태이기 때문에 무의미하다.
In addition, if the aging period is less than 30 days, it is meaningless because sufficient aging is not achieved and the function of removing fishy may be somewhat deteriorated, and it is already sufficiently matured to mature for more than 60 days.
2차 침지단계2nd immersion stage
숙성 발효과정을 거친 어류를 마늘, 고추를 함유하여 조성된 침지용액에 1 ~ 2일간 침지시킨다.Fish fermented through aging fermentation is immersed in immersion solution containing garlic and pepper for 1-2 days.
상기 침지용액은 마늘 20 ~ 60wt%와, 고추 5 ~ 30wt%와, 정제수 35 ~ 50wt%의 혼합으로 조성된 용액으로서, 보다 구체적으로는 마늘 30wt%, 고추 30wt% 및 물 40wt%의 혼합으로 조성된 용액을 사용한다.
The immersion solution is a solution composed of 20 ~ 60wt% garlic, 5 ~ 30wt% pepper, 35 ~ 50wt% purified water, more specifically, 30wt% garlic, 30wt% pepper and 40wt% water The prepared solution.
상기 숙성 발효시킨 어류를 침지용액에 침지시키는 이유는 어류의 풍미를 더 높이기 위한 것으로서 1일 미만으로 침지하게 되는 경우에는 어류의 풍미를 높이기 위한 효과가 미미하고, 2일을 초과하게 되는 경우에는 충분히 어류의 풍미가 더해진 상태이기 때문에 무의미하기 때문에 침지시간을 1 ~ 2일간으로 한정함으로써 염장어류의 풍미를 높여 가치를 더 높일 수 있다.
The reason for immersing the matured fermented fish in the immersion solution is to increase the flavor of the fish, if less than one day to immerse the effect of improving the flavor of the fish is insignificant, if more than two days Since the flavor of the fish is added, it is meaningless, so by limiting the immersion time to 1 to 2 days, it is possible to increase the flavor of the salted fish to further increase the value.
진공포장단계Vacuum packaging step
2차 침지과정을 거쳐 풍미가 가미된 어류는 다시 냉풍 건조시킨 후 진공포장함으로써 옻된장 성분이 함유된 염장 어류의 제조가 마무리된다.
After the second immersion, fish flavored with flavor is dried by cold air again and vacuum-packed to complete the production of salted fish containing lacquered miso.
이상에서 살펴본 바와 같이, 본 발명에 따른 옻 된장 성분 함유된 염장 어류 제조방법은 생선의 비린내가 나지 않고 별도의 양념을 하지 않더라도 즉석에서 조리가 가능하기 때문에 기존의 생선 간절임 방법에 비해 산업상 이용가능성이 높다.
As described above, the salted fish manufacturing method containing the lacquer miso component according to the present invention can be cooked immediately without the fishy smell and without special seasoning, so it can be used industrially compared to the conventional method of pickling fish. Most likely.
Claims (3)
옻된장에 침지시킨 어류를 냉풍 건조시키는 단계와,
냉풍 건조과정을 거친 어류를 항아리에 넣어 10 ~ 14℃에서 30일 ~ 60일 동안 숙성 발효시키는 단계와,
발효과정을 거친 어류를 마늘, 고추를 함유하여 조성된 침지용액 속에 침지시켜 풍미를 가미시키는 2차 침지단계와,
풍미가 가미된 어류를 냉풍 건조시킨 후 진공포장하는 단계를 거쳐 이루어지는 것임을 특징으로 하는 옻된장 성분 함유된 염장 어류 제조방법.
The first immersion step to immerse salts in the flesh of fish by immersing fish from which impurities are removed through washing process in non-toxic lacquer paste aged for 5 years or more with 11 ~ 25% salinity.
Cold drying the fish dipped in lacquered miso,
Putting the fish subjected to cold air drying in a jar and fermenting at 10-14 ° C. for 30 days to 60 days, and
A second immersion step of adding flavor by immersing the fermented fish in an immersion solution containing garlic and red pepper;
The salted fish manufacturing method containing the lacquered miso component, characterized in that it is made through the step of vacuum-packed after drying the fish flavored flavor.
무독성 옻된장은 옻추출물을 물에 첨가하되, 옻추출물의 함량이 물 중량의 3 ~ 10wt%가 되도록 첨가한 후, 상기 옻추출물이 함유된 물에 메주를 담가 5년 이상 숙성시켜 염도가 11 ~ 25%가 되도록 하여 제조된 것임을 특징으로 하는 옻된장 성분 함유된 염장 어류 제조방법.
The method according to claim 1,
Non-toxic lacquer paste adds lacquer extract to water, but adds lacquer extract to 3 to 10wt% of water, and then immerses meju in water containing the lacquer extract and matures it for at least 5 years. Method for producing salted fish containing lacquered miso component, characterized in that it is prepared to be 25%.
침지용액은 마늘 20 ~ 60wt%와, 고추 5 ~ 30wt%와, 정제수 35 ~ 50wt%의 혼합으로 조성된 것임을 특징으로 하는 옻된장 성분 함유된 염장 어류 제조방법.The method according to claim 1,
The immersion solution is a salted fish manufacturing method containing lacquered miso component, characterized in that the composition of 20 ~ 60wt% garlic, 5 ~ 30wt% pepper, 35 ~ 50wt% purified water.
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| CN104643130A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Making method of spicy dried sour meat |
| CN104643122A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Method for preparing five-spice-flavored dry sour duck |
| CN104643153A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Making method of spicy dried sour fish |
| CN104824700A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Manufacturing method for spiced dried sour chicken |
| KR20180120116A (en) * | 2017-04-26 | 2018-11-05 | 박인재 | Semi-dry production method of fermented fish using white rice barley |
| KR20190108717A (en) | 2018-03-15 | 2019-09-25 | 이영기 | Processing method of salted fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101505605B1 (en) * | 2012-11-20 | 2015-03-26 | 제주탐나씨푸드 영어조합법인 | Manufacturing Method for Processed Goods of Fishes |
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| KR100828434B1 (en) | 2005-12-13 | 2008-06-09 | 정철수 | Manufacturing method of functional fish containing miso |
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| CN104643130A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Making method of spicy dried sour meat |
| CN104643122A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Method for preparing five-spice-flavored dry sour duck |
| CN104643153A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Making method of spicy dried sour fish |
| CN104824700A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Manufacturing method for spiced dried sour chicken |
| KR20180120116A (en) * | 2017-04-26 | 2018-11-05 | 박인재 | Semi-dry production method of fermented fish using white rice barley |
| KR102056003B1 (en) | 2017-04-26 | 2019-12-13 | 박인재 | Semi-dry production method of fermented fish using white rice barley |
| KR20190108717A (en) | 2018-03-15 | 2019-09-25 | 이영기 | Processing method of salted fish |
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| KR20120120820A (en) | 2012-11-02 |
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