KR101234291B1 - Thawing method of frozen tuna - Google Patents
Thawing method of frozen tuna Download PDFInfo
- Publication number
- KR101234291B1 KR101234291B1 KR1020100135343A KR20100135343A KR101234291B1 KR 101234291 B1 KR101234291 B1 KR 101234291B1 KR 1020100135343 A KR1020100135343 A KR 1020100135343A KR 20100135343 A KR20100135343 A KR 20100135343A KR 101234291 B1 KR101234291 B1 KR 101234291B1
- Authority
- KR
- South Korea
- Prior art keywords
- tuna
- thawing
- temperature
- thawed
- saline solution
- Prior art date
Links
Classifications
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
본 발명은 해동할 냉동참치 블럭의 총량을 계량하고, 계량된 참치 블럭의 3배에 해당하는 물을 준비하며, 이 물의 온도를 여름엔 36℃ ~ 40℃, 겨울엔 40℃ ~ 44℃를 유지시키고, 이 물에 소금을 투입하여 염도 1.8% ~ 2.0%의 식염수를 유지시키는 해동준비단계와; 해동할 냉동참치 블럭을 상기 식염수에 모두 투입하고, 참치 블럭들이 서로 붙지 않게 이리 저리 옮겨 주면서 밑에 있는 낮은 온도의 식염수와 위쪽 높은 온도의 식염수를 잘 섞이도록 저어주고, 5분 후부터 물의 온도가 24℃ ~ 26℃될 때 작은 참치 블럭과 참다랑어(지방함유가 많아 어육의 내부온도가 그다지 낮지 않고 빨리 해동됨)부터 힘을 약간 주었을 때 휘어지면 바로 순차적으로 건져내면서 꺼내진 참치 블럭들을 뼈와 껍질로 분리하여 마름질하는 1차해동단계와; 상기 마름질한 참치 블럭들을 다시 상기 식염수에 넣고(이때, 참다랑어는 식염수에 넣지 않고 해동종이나 따뜻한 수건으로 싸서 숙성고에 넣는다), 2분 ~ 3분 후 참치 블럭 중 쉽게 휘어지는 것부터 건져내어 물기를 닦아내고 해동종이나 깨끗한 수건으로 싸서 숙성고에 넣으며, 숙성고의 스위치는 1시간 경과 후에 켜고, 그 다음 1시간 후부터 취식하며, 숙성고 내부 온도를 영하 1℃ ~ 0℃로 유지하는 2차해동단계로 이루어지는 냉동참치의 해동방법에 관한 것이다.
이러한 본 발명은 해동되는 참치블럭의 양과 크기에 따라 적당한 온도로 해동시킬 수 있어 취식시 이가 시리지 않고, 참치회의 고유한 질감을 유지시켜 참치 고유의 진한 풍미를 느낄 수 있게 되는 효과가 있다.The present invention measures the total amount of frozen tuna block to be thawed, and prepares water corresponding to three times the measured tuna block, and maintains the water temperature of 36 ℃ ~ 40 ℃ in the summer, 40 ℃ ~ 44 ℃ in winter And thawing preparation step to maintain the saline of 1.8% to 2.0% salinity by adding salt to this water; Put the frozen tuna block to be thawed into the saline solution, and stir the tuna blocks so that they do not stick together, mixing the lower saline solution with the upper high saline solution, and after 5 minutes, the water temperature is 24 ° C. When the fish is slightly bent at a small tuna block and bluefin tuna (a lot of fat, the internal temperature of the fish is not too low, but quickly defrosted) at ~ 26 ℃, the tuna blocks are removed from the bones and shells. A first thawing step of separating and drying; Put the dried tuna blocks back into the saline solution (in this case, the bluefin tuna is wrapped in a thawed species or a warm towel, not in saline solution, and put in a maturation), and after 2 to 3 minutes, the dried tuna blocks are easily drained and wiped off. It is wrapped in thawed species or a clean towel and put into a maturing oven, and the switch of the maturing cabinet is switched on after 1 hour, then eaten after 1 hour, and has a secondary thawing step in which the temperature inside the maturing chamber is maintained at minus 1 ° C to 0 ° C. It relates to a thawing method of frozen tuna.
The present invention can be thawed at an appropriate temperature according to the amount and size of the tuna block to be thawed, so that the teeth do not get ill when eaten, there is an effect that can feel the unique flavor of the tuna to maintain the unique texture of tuna.
Description
본 발명은 냉동참치의 해동방법에 관한 것으로서, 보다 상세하게는 해동되는 참치블럭의 양과 크기에 따라 적당한 온도로 해동시킬 수 있어 취식시 이가 시리지 않고, 참치회의 고유한 질감을 유지시켜 참치 고유의 진한 풍미를 느낄 수 있는 냉동참치의 해동방법에 관한 것이다. The present invention relates to a thawing method of frozen tuna, more specifically, can be thawed at a suitable temperature according to the amount and size of the tuna block thawed, so that the teeth do not suffer when eating, the tuna ash's unique texture to maintain the unique It relates to a thawing method of frozen tuna that can taste.
일반적으로 냉동참치는 가장 보편적인 방법으로 식염수 해동을 시행하는바, 섭씨 28℃ 내외의 물에 소금을 투입해 염도 3%(바닷물과 같은 염도)의 식염수를 마련한 다음, 이 식염수에 해동할 참치블럭(덩어리, 이하 블럭이라 함)들을 넣고 18분쯤 후 꺼낸다.In general, frozen tuna is the most common method of thawing saline solution, salt is added to the water around 28 ℃ Celsius to prepare a saline solution of 3% salinity (salt like salt water), and then the tuna block to thaw (Lump, hereinafter referred to as a block) put in and take out after about 18 minutes.
그 상태에서 참치 블럭들을 뼈와 껍질 등으로 발라내고 물기를 닦은 낸 후 해동용 종이나 깨끗한 수건으로 싸서 냉장고(숙성고)에 넣어 숙성시켰다가 1시간후부터 취식하게 된다.In that state, tuna blocks are applied with bones and shells, wiped dry, wrapped in thaw paper or a clean towel, and put in a refrigerator (mature oven).
그러나, 해동물의 온도 28℃는 물의 양과 해동할 참치블럭의 양이 서로 적합하게 정해져 있을 때 비로소 요구되는 온도임에도 불구하고 그냥 온도만이 제시되어 있어 물과 참치블럭의 양이 서로 증감될 때 해동상태도 달라 지게 되며, 처음부터 물온도 28℃는 너무 낮아 섭씨 영하 50℃ 내외의 참치블럭들의 해동에는 역부족이기 때문에 해동이 끝난 참치 블럭들의 온도가 영하 4℃ ~ 영하 5℃ 내외로서 영하 1℃ ~ 0℃의 숙성고에 넣어두고 사용할 때 결빙이 풀어지지 않아 취식할 때 늘 이가 시리게 되는 문제점이 있었다.However, even though the temperature of the sea animal is 28 ° C, the temperature is suggested only when the amount of water and the amount of tuna blocks to thaw are properly determined. From the beginning, the water temperature of 28 ℃ is too low, so it is not enough to thaw tuna blocks around -50 ℃ below the temperature, so the temperature of the tuna blocks after thawing is around -4 ℃ ~ -5 ℃, below -1 ℃ ~ 0 There was a problem that the teeth are always sour when eaten because the freezing is not released when used in the maturation of ℃ ℃.
또한, 참치블럭의 크기가 작은 것은 200g이고, 큰 것은 5Kg에 달하는바, 그에 따라 해동에 소요되는 시간이 각각 다름에도 불구하고 모두 일률적으로 식염수에서 18분 경과 후에 참치 블럭을 꺼내는 문제점이 있었다.In addition, the small size of the tuna block is 200g, the large one reaches 5Kg, accordingly, despite the different time required for thawing, there was a problem in taking out the tuna block uniformly after 18 minutes in saline.
또한, 염도 3%의 물은 바닷물과 같은 염도인데 여기에 참치 블럭을 담가두면 절임 상태가 진행될 뿐만 아니라 삼투압현상이 심하게 일어나 참치 어육 속으로 염분이 과도하게 침투하게 되고 반대로 수분은 그만큼 급속하게 배출되는데 이때 감칠맛성분(핵산, 아미노산, 이노신산 등)도 함께 유출되어 회의 질감이 나빠지고 참치 고유의 진한 풍미를 잃게 되는 문제점이 있었다.In addition, water with a salinity of 3% is the same salinity as seawater, but if the tuna block is immersed in it, the pickling progresses and the osmotic pressure is severe, so that the salt penetrates excessively into the tuna fish and the water is discharged rapidly. At this time, the umami taste components (nucleic acid, amino acid, inosinic acid, etc.) also leaked together, there was a problem that the texture of the meeting worsened and lost the rich flavor of the tuna.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로서, 해동되는 참치블럭의 양과 크기에 따라 적당한 온도로 해동시킬 수 있어 취식시 이가 시리지 않고, 참치회의 고유한 질감을 유지시켜 참치 고유의 진한 풍미를 느낄 수 있는 냉동참치의 해동방법을 제공함에 그 목적이 있다.The present invention is to solve the above problems, can be thawed at a suitable temperature according to the amount and size of the tuna block to be thawed, do not suffer from teeth when eating, maintaining the unique texture of tuna sashimi feel the unique flavor of tuna The purpose is to provide a method for thawing frozen tuna.
이와 같은 목적을 달성하기 위하여, 본 발명은 해동할 냉동참치 블럭의 총량을 계량하고, 계량된 참치 블럭의 3배에 해당하는 물을 준비하며, 이 물의 온도를 여름엔 36℃ ~ 40℃, 겨울엔 40℃ ~ 44℃를 유지시키고, 이 물에 소금을 투입하여 염도 1.8% ~ 2.0%의 식염수를 유지시키는 해동준비단계와;In order to achieve the above object, the present invention measures the total amount of frozen tuna block to be thawed, and prepares water corresponding to three times the measured tuna block, the temperature of the water in the summer 36 ℃ ~ 40 ℃, winter Yen 40 ° C ~ 44 ° C, thawing preparation step to maintain the saline of 1.8% to 2.0% salinity by adding salt to the water;
해동할 냉동참치 블럭을 상기 식염수에 모두 투입하고, 참치 블럭들이 서로 붙지 않게 이리 저리 옮겨 주면서 밑에 있는 낮은 온도의 식염수와 위쪽 높은 온도의 식염수를 잘 섞이도록 저어주고, 5분 후부터 물의 온도가 24℃ ~ 26℃될 때 작은 참치 블럭과 참다랑어(지방함유가 많아 어육의 내부온도가 그다지 낮지 않고 빨리 해동됨)부터 힘을 약간 주었을 때 휘어지면 바로 순차적으로 건져내면서 꺼내진 참치 블럭들을 뼈와 껍질로 분리하여 마름질하는 1차해동단계와;Put the frozen tuna block to be thawed into the saline solution, and stir the tuna blocks so that they do not stick together, mixing the lower saline solution with the upper high saline solution, and after 5 minutes, the water temperature is 24 ° C. When the fish is slightly bent at a small tuna block and bluefin tuna (a lot of fat, the internal temperature of the fish is not too low, but quickly defrosted) at ~ 26 ℃, the tuna blocks are removed from the bones and shells. A first thawing step of separating and drying;
상기 마름질한 참치 블럭들을 다시 상기 식염수에 넣고(이때, 참다랑어는 식염수에 넣지 않고 해동종이나 따뜻한 수건으로 싸서 숙성고에 넣는다), 2분 ~ 3분 후 참치 블럭 중 쉽게 휘어지는 것부터 건져내어 물기를 닦아내고 해동종이나 깨끗한 수건으로 싸서 숙성고에 넣으며, 숙성고의 스위치는 1시간 경과 후에 켜고, 그 다음 1시간 후부터 취식하며, 숙성고 내부 온도를 영하 1℃ ~ 0℃로 유지하는 2차해동단계로 이루어지는 특징이 있다.Put the dried tuna blocks back into the saline solution (in this case, the bluefin tuna is wrapped in a thawed species or a warm towel, not in saline solution, and put in a maturation), and after 2 to 3 minutes, the dried tuna blocks are easily drained and wiped off. It is wrapped in thawed species or a clean towel and put into a maturing oven, and the switch of the maturing cabinet is switched on after 1 hour, then eaten after 1 hour, and has a secondary thawing step in which the temperature inside the maturing chamber is maintained at minus 1 ° C to 0 ° C. There is a characteristic.
이와 같이, 본 발명은 해동되는 참치블럭의 양과 크기에 따라 적당한 온도로 해동시킬 수 있어 취식시 이가 시리지 않고, 참치회의 고유한 질감을 유지시켜 참치 고유의 진한 풍미를 느낄 수 있는 효과가 있다.As described above, the present invention can be thawed at an appropriate temperature according to the amount and size of the tuna block to be thawed, so that the teeth are not soaked when eaten, and the unique texture of the tuna fish can be maintained to feel the unique flavor of the tuna.
본 발명은 상술한 특정의 바람직한 실시 예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by those skilled in the art without departing from the gist of the present invention as claimed in the claims. Of course, such changes will fall within the scope of the claims.
이하, 본 발명을 보다 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
참고로 본 발명을 설명함에 있어 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단될 경우에는 그 상세한 설명을 생략하였다.For reference, in describing the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is omitted.
또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운영자의 의도 또는 관례 등에 따라 달라질 수 있다.In addition, terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to the intention or convention of a user or an operator.
그러므로, 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것임은 물론이다.Therefore, the definition should be made based on the contents throughout the specification.
본 발명의 냉동참치의 해동방법은, 해동준비단계와, 1차해동단계와, 2차해동단계로 이루어진다.The thawing method of the frozen tuna of the present invention comprises a thawing preparation step, a first thawing step, and a second thawing step.
상기 해동준비단계는, 해동할 냉동참치 블럭의 총량을 계량하고, 계량된 참치 블럭의 3배에 해당하는 물을 준비하며, 이 물의 온도를 여름엔 36℃ ~ 40℃, 겨울엔 40℃ ~ 44℃를 유지시키고, 이 물에 소금을 투입하여 염도 1.8% ~ 2.0%의 식염수를 유지시키는 과정이다. In the thawing preparation step, the total amount of frozen tuna blocks to be thawed is prepared, and water corresponding to three times the measured tuna block is prepared, and the temperature of the water is 36 ° C. to 40 ° C. in summer and 40 ° C. to 44 ° C. in winter. The temperature is maintained, and salt is added to the water to maintain the saline of 1.8% to 2.0%.
상기 1차해동단계는, 해동할 냉동참치 블럭을 상기 식염수에 모두 투입하고, 참치 블럭들이 서로 붙지 않게 이리 저리 옮겨 주면서 밑에 있는 낮은 온도의 식염수와 위쪽 높은 온도의 식염수를 잘 섞이도록 저어주고, 5분 후부터 물의 온도가 24℃ ~ 26℃될 때 작은 참치 블럭과 참다랑어(지방함유가 많아 어육의 내부온도가 그다지 낮지 않고 빨리 해동됨)부터 힘을 약간 주었을 때 휘어지면 바로 순차적으로 건져내면서 꺼내진 참치 블럭들을 뼈와 껍질로 분리하여 마름질하는 과정이다.In the first thawing step, the frozen tuna blocks to be thawed are added to the saline solution, and the tuna blocks are mixed so that they do not stick to each other while stirring to mix the saline solution of the lower temperature and the saline solution of the upper temperature well. After a minute, when the water temperature is 24 ℃ ~ 26 ℃, the small tuna block and the bluefin tuna (which has a lot of fat and the internal temperature of the fish is not very low and can be defrosted quickly) are bent. The process of separating tuna blocks into bones and shells to dry them.
상기 2차해동단계는, 상기 마름질한 참치 블럭들을 다시 상기 식염수에 넣고(이때, 참다랑어는 식염수에 넣지 않고 해동종이나 깨끗한 수건으로 싸서 숙성고에 넣는다), 2분 ~ 3분 후 참치 블럭 중 쉽게 휘어지는 것부터 건져내어 물기를 닦아내고 해동종이나 깨끗한 수건으로 싸서 숙성고에 넣으며, 숙성고의 스위치는 1시간 경과 후에 켜고, 그 다음 1시간 후부터 취식하며, 숙성고 내부 온도를 영하 1℃ ~ 0℃로 유지하는 과정이다.In the second thawing step, the dried tuna blocks are placed in the saline solution again (in this case, the bluefin tuna is wrapped in a thawed species or a clean towel without putting it in saline solution and put in a maturation bath), and after 2 minutes to 3 minutes, Remove the bent, wipe off the water, wrap it with thawed species or clean towel, and put it in the maturation.The switch of the maturation is turned on after 1 hour, then eaten after 1 hour, and the temperature inside the maturation is maintained at minus 1 ℃ ~ 0 ℃. That's the process.
이와 같은 본 발명은, 숙성고의 스위치를 켜지 않은 채 1시간 정도 숙성고에 있으면서 어육의 내부와 외부온도가 거의 같아지게 된다.In the present invention as described above, the inside and the outside temperature of the fish meat become almost the same while being in the maturing oven for about 1 hour without switching on the maturing oven.
이렇게 냉동참치를 식염수 28℃와 40℃에서 해동했을 때의 차이점을 살펴보면 다음의 표와 같다.The following table shows the difference between thawing frozen tuna in saline at 28 ° C and 40 ° C.
꺼낼 때의 식염수 온도Tuna block after 2nd thawing
Saline temperature when taken out
표면온도Pull out the tuna block
Surface temperature
내부온도After pulling out the tuna block
Internal temperature
참치회 온도When eating
Tuna Sashimi Temperature
식감의 느낌When eating
Texture
느껴진다.Rich flavor of tuna
I feel it.
이러한 냉동참치는 그 종류에 따라 해동하여 취식할 때 어육의 온도에 따라 그 식감에 차이가 있는바, This frozen tuna has a different texture depending on the temperature of the fish meat when thawing and eating according to the type,
참다랑어 : -1℃ ~ 1℃Bluefin tuna: -1 ℃ ~ 1 ℃
눈다랑어 : 3℃ ~ 5℃Bigeye: 3 ℃ ~ 5 ℃
황다랑어 : 4℃ ~ 6℃Yellowfin tuna: 4 ℃ ~ 6 ℃
에서 가장 최적의 식감을 느낄 수 있게 된다.Will give you the best texture.
이러한 본 발명의 냉동참치의 해동방법은 해동되는 참치블럭의 양과 크기에 따라 적당한 온도로 해동시킬 수 있어 취식시 이가 시리지 않고, 참치회의 고유한 질감을 유지시켜 참치 고유의 진한 풍미를 느낄 수 있게 된다.The thawing method of the frozen tuna of the present invention can be thawed at an appropriate temperature according to the amount and size of the tuna block to be thawed, so that the teeth do not suffer when eaten, maintaining the unique texture of the tuna sashimi can feel the unique flavor of the tuna .
Claims (3)
해동할 냉동참치 블럭을 상기 식염수에 모두 투입하고, 참치 블럭들이 서로 붙지 않게 이리 저리 옮겨 주면서 밑에 있는 낮은 온도의 식염수와 위쪽 높은 온도의 식염수를 잘 섞이도록 저어주고, 건져내면서 꺼내진 참치 블럭들을 뼈와 껍질로 분리하여 마름질하는 1차해동단계와;
상기 해동준비단계에서, 물의 온도를 여름엔 36℃ ~ 40℃, 겨울엔 40℃ ~ 44℃를 유지시키고, 이 물의 염도를 1.8% ~ 2.0%의 식염수로 유지시키고;
상기 1차해동단계에서, 5분 후부터 물의 온도가 24℃ ~ 26℃될 때, 작은 참치 블럭과 지방함유가 많아 어육의 내부온도가 낮지 않고 빨리 해동되는 참다랑어부터 힘을 주었을 때 휘어지면 바로 순차적으로 건져내며;
상기 마름질한 참치 블럭들을 다시 상기 식염수에 넣고 이때, 참다랑어는 식염수에 넣지 않고 해동종이나 깨끗한 수건으로 싸서 숙성고에 넣으며, 2분 ~ 3분 후 참치 블럭 중 쉽게 휘어지는 것부터 건져내어 물기를 닦아내고 해동종이나 깨끗한 수건으로 싸서 숙성고에 넣으며, 숙성고의 스위치는 1시간 경과 후에 켜고, 그 다음 1시간 후부터 취식하며, 숙성고 내부 온도를 영하 1℃ ~ 0℃로 유지하는 2차해동단계로 이루어짐을 특징으로 하는 냉동참치의 해동방법.Measuring the total amount of the frozen tuna block to be thawed, preparing water corresponding to three times the measured tuna block, and preparing salt by adding salt to the water to maintain saline of 1.8% to 2.0% of salt;
Put all the frozen tuna blocks to be thawed into the saline solution, and move the tuna blocks back and forth so that they do not stick together, stir to mix the low temperature saline solution with the high temperature saline solution below, and remove the tuna blocks removed from the bone. A first thawing step of peeling off and peeling off;
In the thawing preparation step, the water temperature is maintained at 36 ° C.-40 ° C. in summer and 40 ° C.-44 ° C. in winter, and the salinity of the water is maintained at 1.8% to 2.0% saline;
In the first thawing step, when the water temperature is 24 ℃ ~ 26 ℃ after 5 minutes, the small tuna block and fat content is a lot when it is bent when the force from the bluefin tuna thawing quickly without low internal temperature of fish meat Deliver out;
Put the dried tuna blocks back into the saline solution, and the bluefin tuna is wrapped in thawed species or clean towels without saline solution and put into a maturation bath, and after 2 to 3 minutes, the fish are easily bent from the tuna blocks and wiped off the water. Wrapped in a clean towel and placed in the maturing oven, the switch of the maturing cabinet is switched on after 1 hour, then eaten after 1 hour, and consists of a second thawing step that maintains the temperature inside the maturing oven at -1 ℃ ~ 0 ℃. How to thaw frozen tuna
상기 2차해동단계를 거친 해동참치의 참치회 온도는 0℃ ~ 6℃ 인 것을 특징으로 하는 냉동참치의 해동방법.The method of claim 1, further comprising:
The tuna ash temperature of the thawing tuna after the second thawing step is a frozen tuna thawing method, characterized in that 0 ℃ ~ 6 ℃.
상기 2차해동단계를 거친 해동참치 중 참다랑어의 참치회 온도는 영하 1℃ ~ 1℃이고, 눈다랑어의 참치회 온도는 3℃ ~ 5℃이며, 황다랑어의 참치회 온도는 4℃ ~ 6℃ 인 것을 특징으로 하는 냉동참치의 해동방법.The method of claim 1, further comprising:
The tuna sashimi temperature of the bluefin tuna of the thawed tuna passed through the second thawing step is minus 1 ℃ ~ 1 ℃, the tuna sashimi temperature of the bigeye tuna is 3 ℃ ~ 5 ℃, the tuna sashimi temperature of yellowfin tuna is 4 ℃ ~ 6 ℃ Thawing method of the frozen tuna, characterized in that.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100135343A KR101234291B1 (en) | 2010-12-27 | 2010-12-27 | Thawing method of frozen tuna |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100135343A KR101234291B1 (en) | 2010-12-27 | 2010-12-27 | Thawing method of frozen tuna |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20120073544A KR20120073544A (en) | 2012-07-05 |
| KR101234291B1 true KR101234291B1 (en) | 2013-02-18 |
Family
ID=46707871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100135343A KR101234291B1 (en) | 2010-12-27 | 2010-12-27 | Thawing method of frozen tuna |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101234291B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160131555A (en) | 2015-05-08 | 2016-11-16 | 복중한 | Method for processing frozen tuna for sliced raw tuna |
| KR101687006B1 (en) | 2016-06-03 | 2016-12-16 | 천성욱 | Preprocessing method of frozen tuna and tuna pretreated therefrom |
| KR101943367B1 (en) | 2018-07-13 | 2019-01-29 | 송재만 | The method of fermentation of the dissolved tuna |
| KR20190084655A (en) | 2018-01-09 | 2019-07-17 | 김영욱 | The method of thawing and maturing for frozen tuna |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730137A (en) * | 2019-03-20 | 2019-05-10 | 上海海洋大学 | A kind of hypotonic salt amount CaCl2The method of static aqueous solution defrosting tuna |
| KR102126725B1 (en) * | 2020-02-04 | 2020-06-25 | 허완규 | Frozen tuna thawing brine and frozen tuna aging method using thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001524325A (en) | 1997-11-28 | 2001-12-04 | ウィリアム・アール・コワルスキー | A tasteless ultra-purified smoke production process for processing frozen and thawed marine products |
| JP2002017243A (en) | 2000-07-04 | 2002-01-22 | Hoyo Suisan Kk | Method for producing highly fresh frozen tuna and highly fresh frozen tuna |
| JP2008099618A (en) | 2006-10-20 | 2008-05-01 | Yoichi Kato | Method for producing frozen dried product |
| KR20080069455A (en) * | 2007-01-23 | 2008-07-28 | (주)아이온케이 | Dried tuna with improved refreshment and color and manufacturing method therefor |
-
2010
- 2010-12-27 KR KR1020100135343A patent/KR101234291B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001524325A (en) | 1997-11-28 | 2001-12-04 | ウィリアム・アール・コワルスキー | A tasteless ultra-purified smoke production process for processing frozen and thawed marine products |
| JP2002017243A (en) | 2000-07-04 | 2002-01-22 | Hoyo Suisan Kk | Method for producing highly fresh frozen tuna and highly fresh frozen tuna |
| JP2008099618A (en) | 2006-10-20 | 2008-05-01 | Yoichi Kato | Method for producing frozen dried product |
| KR20080069455A (en) * | 2007-01-23 | 2008-07-28 | (주)아이온케이 | Dried tuna with improved refreshment and color and manufacturing method therefor |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160131555A (en) | 2015-05-08 | 2016-11-16 | 복중한 | Method for processing frozen tuna for sliced raw tuna |
| KR101687006B1 (en) | 2016-06-03 | 2016-12-16 | 천성욱 | Preprocessing method of frozen tuna and tuna pretreated therefrom |
| KR20190084655A (en) | 2018-01-09 | 2019-07-17 | 김영욱 | The method of thawing and maturing for frozen tuna |
| KR102088561B1 (en) | 2018-01-09 | 2020-03-12 | 김영욱 | The method of thawing and maturing for frozen tuna |
| KR101943367B1 (en) | 2018-07-13 | 2019-01-29 | 송재만 | The method of fermentation of the dissolved tuna |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20120073544A (en) | 2012-07-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101234291B1 (en) | Thawing method of frozen tuna | |
| CN104054999B (en) | A kind of squid Tenderization liquid and preparation thereof, application process | |
| CN102007959A (en) | Method for processing salted hairtail | |
| RU2361461C1 (en) | Production method of sundried formed fish food product | |
| CN111296764A (en) | Processing method of preserved meat | |
| CN102960782A (en) | Flour-wrapped elongated shrimp and preparation method thereof | |
| CN103783145B (en) | A kind of fresh-keeping freeze cutting method of Tilapia Fillet | |
| CN102599532A (en) | Ready-to-eat meat food and manufacturing process thereof | |
| CN102038198A (en) | Method for processing emulsified pigskin | |
| KR101299844B1 (en) | Manufacturing method of semi-dried fish and semi-dried fish | |
| RU2327372C2 (en) | Food product, containing animal protein, with high moisture retention capacity, including meat, and method of making it | |
| KR101943367B1 (en) | The method of fermentation of the dissolved tuna | |
| CN105211904A (en) | A kind of sootiness bundle hoof | |
| CN104432123A (en) | Donkey meat jerky and preparation method thereof | |
| CN103404882B (en) | Production method of tender vacuum dried minced meat | |
| CN108739942A (en) | A kind of production method of seasoning Tilapia mossambica block | |
| CN107484972A (en) | A kind of low-temperature salting method of sweet osmanthus flower flavor Anfu ham | |
| JP7012332B2 (en) | Quality improver for frozen meat, frozen meat and method for manufacturing frozen meat | |
| CN107373472B (en) | Preparation method of seasoned freshwater shrimp meat | |
| RU2448531C1 (en) | Method for production of raw smoked and raw dried boneless steak meat products | |
| JP2012100634A (en) | Method for processing sea cucumber, and sweets using the processed material | |
| CN105875796A (en) | Frozen skipjack block quality improver and preparation method and application thereof | |
| CN104939114A (en) | Preparation method of pressed salted duck | |
| KR20060061998A (en) | Manufacturing method of salted fish | |
| CN104082392B (en) | A kind of method of salting and processing of frozen fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20151207 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20170113 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20180411 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20190226 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20200211 Year of fee payment: 8 |