KR102156151B1 - Smoked-Islaeli carp and its manufacturing method - Google Patents
Smoked-Islaeli carp and its manufacturing method Download PDFInfo
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- KR102156151B1 KR102156151B1 KR1020180146285A KR20180146285A KR102156151B1 KR 102156151 B1 KR102156151 B1 KR 102156151B1 KR 1020180146285 A KR1020180146285 A KR 1020180146285A KR 20180146285 A KR20180146285 A KR 20180146285A KR 102156151 B1 KR102156151 B1 KR 102156151B1
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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Abstract
본 발명은 향어 훈제품 및 그 제조방법에 관한 것으로, 본 발명에 따르면, 향어를 손질하여 포로 만들어 전처리하는 단계; 전처리된 향어 필렛을 염지액에 담가 염지하는 단계; 염지된 향어 필렛을 건져내어 흐르는 물로 세척하는 단계; 세척된 향어 필렛을 건조시키는 단계; 건조된 향어 필렛을 구워 훈제하는 단계 및 구운 향어 필렛을 휴지하고 진공 포장하는 단계를 포함하는 향어 훈제품 제조방법을 제공할 수 있다.
이에 따라 제조된 향어 훈제품을 제공할 수 있다.The present invention relates to a smoked scented product and a method for producing the same, and according to the present invention, the steps of pre-treating the scented fish to make a cloth; Immersing the pretreated scented fish fillet in a curing solution for curing; Removing the salted scented fillet and washing with running water; Drying the washed scented fillet; It is possible to provide a method for producing smoked scented fish, including the steps of baking and smoking the dried scented fillet, and resting and vacuum-packing the baked scented fillet.
Accordingly, it is possible to provide a smoked scented product.
Description
본 발명은 향어 훈제품 및 그 제조방법에 관한 것으로, 더욱 자세하게는 액훈법을 이용해 향어를 가공하여 유통기한이 연장되고, 향어의 고유의 맛을 살릴 수 있는 향어 훈제품 및 그 제조방법에 관한 것이다.The present invention relates to a smoked scented product and a method for manufacturing the same, and more particularly, to a smoked scented product and a method of manufacturing the same, which extends the shelf life by processing the scented fish using a scented fish method, and can utilize the unique taste of the scented fish.
향어는 잉어(Cyprinus carpio Linnaeus, 1958)의 한 품종으로서 성장이 빠르고 몸에 몇 개의 비늘이 있는 유럽계 잉어를 이스라엘에서 식용의 목적으로 개량한 것으로 이스라엘 잉어(Cyprinus carpio nudus)라고 한다.Spermfish is a breed of carp (Cyprinus carpio Linnaeus, 1958). It is called the Israeli carp (Cyprinus carpio nudus), a European carp that grows quickly and has several scales on its body, which has been improved for edible purposes in Israel.
외형은 잉어와 비슷하지만 등지느러미 아래부분에만 아주 큰 비늘이 있으며 나머지 부분은 비늘이 없어 가죽 잉어(향어)라 부르는데, 약 30-40 cm정도 자라며 잉어목 잉어과의 민물고기로 한국 전역을 비롯해 이스라엘뿐만 아니라 세계 여러나라에서 분포, 양식되고 있다.It is similar in appearance to carp, but has very large scales only at the bottom of the dorsal fin, and the rest of the part has no scales, so it is called a leather carp.It grows about 30-40 cm and is a freshwater fish of the carp family, including all of Korea and Israel. It is distributed and farmed in many countries around the world.
이러한 향어는 성장이 빠르고 육질이 단단하며 비린내가 나지 않고 잔가시가 없기 때문에 식용으로 많이 이용되며 우리나라 담수 양식은 노지에서 지수식 양식으로 제일 많은 양이 생산되고 있다.These scented fish are widely used for food because they grow fast, have a hard meat quality, do not have a fishy smell, and do not have residual thorns, and freshwater farming in Korea is produced in the largest amount by static farming in the open field.
또한, 천연산 및 양식산 잉어육의 단백질 함량은 각각 17.0%와 16.1%이었으며, 향어의 조단백질 함량은 17.8%으로 잉어보다 높으며, 향어의 총 아미노산 함량은 lysine의 함량이 극히 높았으며 Cysleine, methionin, proline의 함량이 잉어보다 높은 것으로 보고되고 있다.In addition, the protein content of natural and cultured carp meat was 17.0% and 16.1%, respectively, and the crude protein content of scented fish was 17.8%, which is higher than that of carp, and the total amino acid content of scented fish was extremely high in lysine content, and Cysleine, methionin, and proline. It is reported that the content of is higher than that of carp.
한편, 빙식품에 대한 관심이 고조되면서 육고기 대신 생선에서 우수한 단백질을 섭취하려는 소비자가 늘고 있으며 연간 1인당 55kg을 소비하면서 일본 다음으로 많은 양의 생선을 소비하고 있다.Meanwhile, as interest in ice foods is growing, more and more consumers are trying to consume excellent protein from fish instead of meat, and they consume 55kg per person per year, consuming the largest amount of fish after Japan.
그러나, 해수어는 최근 들어 조업규제와 어장상실과 기후변화, 환경오염(방사능, 중금속 등), 수자원 감소, 관리비 상승 등의 원인으로 어업 생산량이 감소되고 있다.However, in recent years, fishery production has been decreasing due to fishing regulations, loss of fishing grounds, climate change, environmental pollution (radioactivity, heavy metals, etc.), decrease in water resources, and increase in management costs.
이를 대체할 수 있는 내수면 어업에 대한 관심이 증대되고 있으며, 내수면어업은 해면어업에 비해 규모나 생산량은 미흡하지만 바다에서 생산되지 않는 수산물을 안정적으로 공급할 뿐만 아니라 어업인의 소득증대에도 크게 기여하고 있다.Interest in the inland fishery, which can replace this, is increasing, and the inland fishery is not only stably supplying fishery products that are not produced in the sea, although its scale and output are insufficient compared to the sea level fishery, but also contributes greatly to the income increase of fishermen.
국내 내수면어업 생산량은 '15년 기준 우리 수산물 생산량(3,330천톤)의 약 1%에 불과하지만 매년 3.2% 가량 증가하고 있으며, 생산액도 우리나라 수산물 생산금액(7조 1,717억원)의 5.7%(4,075억원)에 달하는 등 매년 10.3%의 높은 증가세를 보이고 있다.Domestic domestic fishery production was only about 1% of our fishery production (3,330 thousand tons) in 2015, but it is increasing by 3.2% every year, and the output is also 5.7% (471.5 billion won) of Korea's seafood production (7,171.7 billion won). It is showing a high increase of 10.3% every year.
전북은 전국에서 양식장 수가 가장 많은 694개소를 보유하고 있으며 전국 내수면 양식어종 중 메기. 향어 생산량은 전국 1위를 차지하였고, 완주군 내 내수면개발시험장이 있어 내수면 어종 개발에 강점으로 작용하고 향어의 경우 전국 생산량 대비 78%를 전북에서 생산하고 있다.Jeonbuk has 694 sites with the largest number of farms in the country, and catfish are among the domestically grown fish species in the country. The production of scented fish ranked first in the country, and there is an inland water surface development test site in Wanju-gun, which is an advantage in the development of fish species in the water, and 78% of the production of scented fish is produced in Jeonbuk.
이와 같은 내 내수면어업의 생산규모 증가에도 사료비용과 같은 양식원가 상승, 제한적인 소비형태(매운탕, 횟감) 및 디스토마 감염 우려로 인한 소비 정체, FTA 등에 따른 값싼 외국산 어종의 대량수입 등으로 국내 업계 피해가 일어나고 있다.Despite such an increase in the production scale of domestic fisheries, the domestic industry is damaged by rising farming costs such as feed costs, limited consumption patterns (Maeuntang, sashimi), stagnant consumption due to concerns about distoma infection, and mass imports of cheap foreign fish species due to FTAs. Is happening.
따라서, 소득향상, 웰빙식품 선호, 육류단백질의 제한적 섭취 등의 식생활 문화 개선에 맞춰 고급화되고 모든 연령에서 다소비가 가능한 가공제품의 개발을 통해 내수면어업의 활성화가 필요한 상황이며, 전북에서 생산량 1위를 차지한 향어를 이용한 제품 개발이 필요하다.
종래의 기술로 한국등록특허 제10-1418803호(발명의 명칭: 메기의 가공방법 및 가공된 메기를 이용한 조리방법)가 공개되어 있다.Therefore, in line with the improvement of dietary culture such as income improvement, preference for well-being food, limited consumption of meat protein, etc., it is necessary to revitalize the domestic fishery industry through the development of processed products that can be consumed more or less at all ages. It is necessary to develop products using occupied scented fish.
Korean Patent Registration No. 10-1418803 (name of the invention: a method of processing catfish and a cooking method using processed catfish) is disclosed as a conventional technique.
상기와 같은 문제를 해결하고자, 본 발명은 액훈법을 이용해 향어를 가공하여 유통기한이 연장되고, 향어의 고유의 맛을 살릴 수 있는 향어 훈제품 및 그 제조방법을 제공하는 데 있다.In order to solve the above problems, the present invention is to provide a smoked scented product and a method for manufacturing the same, which extends the shelf life by processing the scented fish using the liquid hoon method, and can save the unique taste of the scented fish.
상기와 같은 과제를 해결하기 위하여, 본 발명의 실시예에 따른 향어 훈제품 제조방법은 향어를 손질하여 포로 만들어 전처리하는 단계; 전처리된 향어 필렛을 염지액에 담가 염지하는 단계; 염지된 향어 필렛을 건져내어 흐르는 물로 세척하는 단계; 세척된 향어 필렛을 건조시키는 단계; 건조된 향어 필렛을 구워 훈제하는 단계 및 구운 향어 필렛을 휴지하고 진공 포장하는 단계를 포함하는 향어 훈제품 제조방법을 제공할 수 있다.In order to solve the above problems, the method for manufacturing smoked scented fish according to an embodiment of the present invention includes the steps of pre-treating the scented fish to make it into a cloth; Immersing the pretreated scented fish fillet in a curing solution for curing; Removing the salted scented fillet and washing with running water; Drying the washed scented fillet; It is possible to provide a method for producing smoked scented fish including the steps of baking and smoking the dried scented fillet and resting and vacuum-packing the baked scented fillet.
여기서, 상기 염지액은 물, 천일염, 미향, 갈은생강, 갈은통후추, 계피, 코리안더, 훈제분말 및 훈제액을 포함할 수 있다.Here, the salting liquid may include water, sea salt, rice flavor, ground ginger, ground pepper, cinnamon, coriander, smoked powder, and smoked liquid.
또한, 상기 염지액은 상기 물 65.6 내지 74중량%, 천일염 9.5 내지 10.5중량%, 미향 4.5 내지 5.5중량%, 갈은생강 10 내지 14중량%, 갈은통후추 0.3 내지 0.7중량%, 계피 0.3 내지 0.7중량%, 코리안더 0.09 내지 0.11중량%, 훈제분말 1.0 내지 1.5중량% 및 훈제액 0.05 내지 0.15중량%를 포함할 수 있다.In addition, the salt solution is the water 65.6 to 74% by weight, sea salt 9.5 to 10.5% by weight, flavor 4.5 to 5.5% by weight, ground ginger 10 to 14% by weight, ground pepper 0.3 to 0.7% by weight, cinnamon 0.3 to 0.7 It may include weight %, coriander 0.09 to 0.11 weight %, smoked powder 1.0 to 1.5 weight %, and smoked liquid 0.05 to 0.15 weight %.
또한, 상기 갈은생강은 물과 생강원과를 혼합하여 갈아 만든 것인 것을 특징으로 한다.In addition, the ground ginger is characterized in that it is made by mixing water and ginger.
또한, 상기 염지액은 풋귤즙 0.05 내지 0.15중량% 및 양하분말 0.03 내지 0.08중량%를 더 포함할 수 있다.In addition, the salting solution may further include 0.05 to 0.15% by weight of green tangerine juice and 0.03 to 0.08% by weight of yangha powder.
또한, 상기 염지하는 단계는 전처리된 향어 필렛을 염지액에 65 내지 75분동안 담가 염지하는 것을 특징으로 한다.In addition, the curing step is characterized in that the pretreated scented fish fillet is immersed in a curing solution for 65 to 75 minutes to cure.
또한, 상기 건조시키는 단계는 세척된 향어 필렛을 채반에 놓고 통풍이되는 상온에서 50 내지 70분동안 건조시키는 것을 특징으로 한다.In addition, the drying step is characterized in that the washed scented fillet is placed on a tray and dried for 50 to 70 minutes at room temperature with ventilation.
또한, 상기 훈제하는 단계는 건조된 향어 필렛을 175 내지 185℃에서 10 내지 20분 동안 1차로 굽고, 195 내지 205℃에서 3 내지 7분 동안 2차로 구운 후, 175 내지 185℃에서 13 내지 23분 동안 3차로 굽는 것을 특징으로 한다.In addition, in the step of smoking, the dried scented fillet is first baked at 175 to 185°C for 10 to 20 minutes, and then secondarily baked at 195 to 205°C for 3 to 7 minutes, and then at 175 to 185°C for 13 to 23 minutes It is characterized in that it is grilled in three rounds.
또한, 상기 포장하는 단계는 구운 향어 필렛을 상온에서 10 내지 60분동안 휴지하고 진공 포장하는 것을 특징으로 한다.In addition, the packaging step is characterized in that the baked scented fillet is rested at room temperature for 10 to 60 minutes and then vacuum-packed.
또한, 본 발명의 실시예에 따른 향어 훈제품 제조방법을 통해 제조된 향어 훈제품을 제공할 수 있다.In addition, it is possible to provide a smoked scented product manufactured through the method for producing smoked scented fish according to an embodiment of the present invention.
상기와 같은 본 발명의 실시예에 따른 향어 훈제품 및 그 제조방법은 수산물인 향어 특성상 신선한 품질유지가 어려운 것을 고려해 액훈법으로 향어를 가공하여 제조함으로써, 유통기한이 연장되고, 향어의 고유의 맛을 살릴 수 있다.The smoked scented product and its manufacturing method according to the embodiment of the present invention as described above are processed by processing scented scented fish in consideration of the difficulty of maintaining fresh quality due to the characteristics of aquatic scented fish, thereby extending the shelf life and improving the unique taste of scented fish. I can save it.
또한, 소득향상, 웰빙식품 선호, 육류단백질의 제한적 섭취 등의 소비자 기호도에 맞춰 제공할 수 있고, 이에 내수면어업의 활성화를 기대할 수 있다.In addition, it can be provided in accordance with consumer preferences such as income improvement, preference for well-being food, and limited intake of meat protein, and thus, activation of in-water fishing can be expected.
도 1은 본 발명의 실시예에 따른 향어 훈제품 제조방법을 순차적으로 나타낸 흐름도.
도 2는 실시예 1의 기호도 평가를 나타낸 그래프.
도 2는 실시예 2의 기호도 평가를 나타낸 그래프.1 is a flowchart sequentially showing a method for manufacturing smoked scented products according to an embodiment of the present invention.
Fig. 2 is a graph showing evaluation of the acceptability of Example 1.
Fig. 2 is a graph showing evaluation of the acceptability of Example 2.
이하, 도면을 참조한 본 발명의 설명은 특정한 실시 형태에 대해 한정되지 않으며, 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있다. 또한, 이하에서 설명하는 내용은 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations may be applied and various embodiments may be provided. In addition, the content described below should be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention.
이하의 설명에서 제1, 제2 등의 용어는 다양한 구성요소들을 설명하는데 사용되는 용어로서, 그 자체에 의미가 한정되지 아니하며, 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.In the following description, terms such as first and second are terms used to describe various elements, and their meanings are not limited thereto, and are used only for the purpose of distinguishing one element from other elements.
본 명세서 전체에 걸쳐 사용되는 동일한 참조번호는 동일한 구성요소를 나타낸다.The same reference numbers used throughout this specification denote the same elements.
본 발명에서 사용되는 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 또한, 이하에서 기재되는 "포함하다", "구비하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것으로 해석되어야 하며, 하나 또는 그 이상의 다른 특징들이나, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.Singular expressions used in the present invention include plural expressions unless the context clearly indicates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification. It is to be construed and not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.
본 발명의 향어 훈제품 및 그 제조방법은 수산물인 향어 특성상 신선한 품질유지가 어려운 것을 고려해 액훈법으로 향어를 가공하여 제조함으로써, 유통기한이 연장되고, 향어의 고유의 맛을 살린 향어 훈제품을 제공하기 위한 것이다.The smoked scented fish product of the present invention and its manufacturing method are to provide a smoked scented product utilizing the unique taste of the scented fish by processing and manufacturing the scented fish by the liquid hoon method considering that it is difficult to maintain fresh quality due to the characteristics of aquatic scented fish. will be.
이하, 본 발명의 실시 예를 첨부한 도 1 및 2를 참조하여 상세히 설명하기로 한다.Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 and 2.
도 1은 본 발명의 실시예에 따른 향어 훈제품 제조방법을 순차적으로 나타낸 흐름도이다.1 is a flow chart sequentially showing a method of manufacturing smoked scented fish according to an embodiment of the present invention.
도 1을 참조하면, 본 발명의 실시예에 따른 향어 훈제품 제조방법은 전처리하는 단계(S10), 염지하는 단계(S20), 세척하는 단계(S30), 건조시키는 단계(S40), 훈제하는 단계(S50) 및 휴지하고 진공 포장하는 단계(S60)를 포함할 수 있다.Referring to Figure 1, the smoked scented product manufacturing method according to an embodiment of the present invention is a pre-treatment step (S10), a salting step (S20), a washing step (S30), a drying step (S40), a smoking step ( S50) and resting and vacuum packaging may include a step (S60).
먼저, 전처리하는 단계(S10)는 향어를 손질하여 포로 만들어 전처리하는 단계로, 향어를 머리, 내장, 아가미, 등뼈, 갈비뼈, 꼬리 등을 제거하고 포를 뜨는 것으로 향어 필렛으로 만들 수 있다. 이때, 가시까지 완벽하게 제거해주어야 한다. First, the pre-treatment step (S10) is a step of pre-treating the scented fish into a capsule by trimming the scented fish, and removing the head, intestines, gills, spines, ribs, tails, etc. of the scented fish can be made into a scented fillet. At this time, even the thorns must be completely removed.
염지하는 단계(S20)는 S10 단계에서 전처리된 향어 필렛을 염지액에 담가 염지하는 단계로, 여기서 전처리된 향어 필렛은 등껍질이 붙어 있는 상태이기 때문에 향어 필렛을 염지액에 65 내지 75분동안 담가 염지할 수 있으며, 70분동안 염지하는 것이 바람직하다.The step of curing (S20) is a step of immersing the scented fish fillet pretreated in step S10 in a dyeing solution, and since the pretreated scented fish fillet is in a state with its shell attached, the scented fish fillet is immersed in the salting solution for 65 to 75 minutes. It can be cured, and it is preferable to cure for 70 minutes.
향어 필렛을 염지액에 65분 미만으로 염지시킬 경우 향어가 충분히 염지되지 않아 섭취 시 비린내, 잡냄새 등의 냄새가 날 수 있고, 싱거워 맛이 저하될 수 있으며, 75분 초과하여 염지시킬 경우 짠 맛이 너무 강해질 수 있기 때문이다.If the scented fish fillet is salted for less than 65 minutes in the salting solution, the scented fish is not sufficiently salted, so when ingested, a fishy odor or odor may occur, and the taste may be deteriorated. If it is salted for more than 75 minutes, it will taste salty. Because this can be too strong.
여기서, 염지액은 향어를 염지시켜 향어의 비린내, 잡냄새 등을 제거하고, 맛과 향을 부여하며, 보존성을 높이기 위한 것으로, 물, 천일염, 미향, 갈은생강, 갈은통후추, 계피, 코리안더, 훈제분말 및 훈제액을 포함할 수 있다.Here, the salting solution is to cure the scented fish to remove the fishy smell and odor of the scented fish, give taste and aroma, and increase the preservability.Water, sea salt, rice scent, ground ginger, ground pepper, cinnamon, coriander , Smoked powder and smoked liquid may be included.
여기서, 물은 65.6 내지 74중량%을 포함할 수 있고, 70.6중량%를 포함하는 것이 바람직하다.Here, the water may contain 65.6 to 74% by weight, it is preferable to contain 70.6% by weight.
이때, 물이 65.6중량% 미만일 경우 염지액의 다른 조성물이 완전히 녹지 않아 향어에 잘 흡수되지 않을 수 있으며, 74중량% 초과할 경우 다른 조성물 대비 물의 양이 너무 많아 염지가 효과적으로 이루어지지 않을 수 있다.At this time, if the water is less than 65.6% by weight, other compositions of the salting liquid may not be completely dissolved and thus not well absorbed by the scented fish, and if it exceeds 74% by weight, the amount of water is too large compared to other compositions, so that curing may not be effectively performed.
천일염은 짠맛을 부여하고 미생물의 증식을 억제하여 보존성을 높이기 위한 것으로, 칼슘, 마그네슘, 아연, 칼륨, 철 등의 무기질과 수분이 많이 함유되어 있다.Sea salt is intended to increase preservation by imparting salty taste and inhibiting the growth of microorganisms. It contains a lot of minerals such as calcium, magnesium, zinc, potassium, iron, and moisture.
이러한 천일염은 9.5 내지 10.5중량%를 포함할 수 있고, 10중량%를 포함하는 것이 바람직하다.These sea salts may contain 9.5 to 10.5% by weight, preferably 10% by weight.
이때, 천일염이 9.5중량% 미만일 경우 상기 효과가 미미하고 염지의 효과를 가져오는 시간이 너무 길어지며, 1.5중량%를 초과할 경우 짠맛이 너무 강해져 기호도를 저하시킬 수 있을 뿐 아니라 오히려 향어의 수분을 뺏기게 되는 문제가 있다.At this time, if the sea salt is less than 9.5% by weight, the above effect is insignificant and the time to bring about the effect of curing is too long, and if it exceeds 1.5% by weight, the saltiness becomes too strong, which may deteriorate the palatability, as well as the moisture of the scented fish. There is a problem of being lost.
미향은 향어의 비린내 등 냄새를 제거하기 위한 것으로, 4.5 내지 5.5중량%를 포함할 수 있고, 5중량%를 포함하는 것이 바람직하다.The flavor is for removing odors such as the fishy smell of scented fish, and may contain 4.5 to 5.5% by weight, and preferably 5% by weight.
이때, 미향이 4.5중량% 미만일 경우 향어의 비린내를 완벽히 마스킹하지 못할 수 있고, 5.5중량%를 초과할 경우 느끼해질 수 있다.At this time, if the taste is less than 4.5% by weight, it may not be possible to completely mask the fishy smell of the scented fish, and if it exceeds 5.5% by weight, it may be felt.
갈은생강은 향어의 비린내, 잡내 등을 제거하며 살균효과 및 감칠맛을 주기 위한 것으로, 물과 생강원과를 1:1 중량비율로 혼합하여 갈아 만들 수 있다.Ground ginger is to remove fishy smell and odor of scented fish, and to give sterilization effect and umami taste, and can be made by mixing water and ginger fruit in a 1:1 weight ratio.
이와 같이 물과 생강원과를 1:1 중량비율로 혼합하여 갈아 만든 갈은생강을 사용하는 것은 단 시간내에 생강원과 액이 우러나올 수 있도록 하기 위한 것이다.In this way, the use of ground ginger made by mixing water and ginger root in a 1:1 weight ratio is to allow the ginger source and liquid to come out within a short time.
또한, 갈은생강은 10 내지 14중량%를 포함할 수 있고, 12중량%를 포함하는 것이 바람직하다.In addition, the ground ginger may contain 10 to 14% by weight, preferably containing 12% by weight.
이때, 갈은생강이 10중량% 미만일 경우 상기 효과가 미미하고, 14중량%를 초과할 경우 생강의 매운 맛과 향이 너무 강하게 느껴져 전체적인 기호도를 저하시킬 수 있다.At this time, when the amount of ground ginger is less than 10% by weight, the effect is insignificant, and when it exceeds 14% by weight, the spicy taste and aroma of ginger is felt too strong, and the overall acceptability may be reduced.
갈은통후추는 향어의 비릿내, 잡내 등을 제거하고 감칠맛을 주기 위한 것으로, 0.3 내지 0.7중량%를 포함할 수 있으며, 0.5중량%를 포함하는 것이 바람직하다.The ground pepper is to remove the fish smell, the smell of the scented fish and give a umami taste, and may contain 0.3 to 0.7% by weight, preferably 0.5% by weight.
이때, 갈은통후추가 0.3중량% 미만일 경우 상기와 같은 효과가 미미하고, 0.7중량%를 초과할 경우 시판되는 후춧가루보다 향이 훨씬 강하기 때문에 향어 훈제품의 향과 맛을 해쳐 전체적인 기호도를 저하시킬 수 있다.At this time, if the ground pepper is less than 0.3% by weight, the effect as described above is insignificant, and if it exceeds 0.7% by weight, the flavor is much stronger than that of commercially available pepper powder, and thus the flavor and taste of the smoked scented fish can be deteriorated and overall acceptability may be reduced.
계피는 자극적인 단맛과 매운맛을 내며 향어의 잡내 등을 제거하기 위한 것으로, 0.3 내지 0.7중량%를 포함할 수 있으며, 0.5중량%를 포함하는 것이 바람직하다.Cinnamon is for removing odors of scented fish with pungent sweet and spicy taste, and may contain 0.3 to 0.7% by weight, and preferably 0.5% by weight.
이때, 계피가 0.3중량% 미만일 경우 상기와 같은 효과를 내기 어려우며, 0.7중량%를 초과할 경우 자극적인 맛과 계피향이 너무 강해져 향어 훈제품의 맛을 저하시킬 수 있다.At this time, when the amount of cinnamon is less than 0.3% by weight, it is difficult to produce the same effect, and when it exceeds 0.7% by weight, the stimulating taste and cinnamon scent become too strong, and the taste of the smoked scented product may be reduced.
코리안더는 향신료 중 방향이 풍부하여 향미를 줄 수 있어, 향어의 잡내 등을 제거하고 향어 훈제품의 풍미를 향상시키기 위한 것으로, 0.09 내지 0.11중량%를 포함할 수 있으며, 0.1중량%를 포함하는 것이 바람직하다.Coriander is for removing the smell of scented fish and improving the flavor of smoked scented fish because it is rich in aroma among spices, and may contain 0.09 to 0.11% by weight, preferably 0.1% by weight. Do.
이때, 코리안더가 0.09중량% 미만일 경우 풍미 향상 효과 및 비린내 마스킹 효과가 미미하고, 0.11중량%를 초과할 경우 호불호가 갈리는 특색의 향이 전체적으로 조화되지 못하고 강하게 나타나 기호도를 저하시킬 수 있다.At this time, if the coriander is less than 0.09% by weight, the flavor enhancing effect and the fishy masking effect are insignificant, and if it exceeds 0.11% by weight, the scent of the characteristics that are disliked and disliked as a whole is not harmonized and strong, resulting in a decrease in preference.
훈제분말은 향어의 냄새를 제거하고 풍미를 향상시키기 위한 것으로, 고유의 색택과 향미가 있는 Smoke FI. XP7 (훈제향 XP7)를 사용하는 것이 바람직하다.Smoked powder is intended to remove the smell of scented fish and enhance the flavor. Smoke FI. It is preferable to use XP7 (smoked flavor XP7).
이러한 훈제분말은 1.0 내지 1.5중량%를 포함할 수 있고, 1.2중량%를 포함하는 것이 바람직하다.These smoked powder may contain 1.0 to 1.5% by weight, preferably contains 1.2% by weight.
이때, 훈제분말이 1.0중량% 미만일 경우 풍미 향상 효과 및 냄새를 마스킹하는 효과가 미미하며, 1.5중량%를 초과할 경우 오히려 역한 맛과 향으로 전체적인 기호도가 감소될 수 있다.At this time, when the smoked powder is less than 1.0% by weight, the effect of improving flavor and masking the odor is insignificant, and when it exceeds 1.5% by weight, the overall acceptability may be reduced due to an adverse taste and aroma.
훈제액은 향어의 냄새를 제거하고 풍미를 향상시키기 위한 것으로, 라이트 리퀴드 스모크 히코리(정제수 및 천연 히코리 스모크 농축액26%함유)를 사용하는 것이 바람직하다.The smoked liquid is to remove the smell of scented fish and improve the flavor, and it is preferable to use light liquid smoke hickory (containing 26% purified water and natural hickory smoke concentrate).
이러한 훈제액은 0.05 내지 0.15중량%를 포함할 수 있고, 0.1중량%를 포함하는 것이 바람직하다.This smoked liquid may contain 0.05 to 0.15% by weight, preferably containing 0.1% by weight.
이때, 훈제액이 0.05중량% 미만일 경우 풍미 향상 효과 및 냄새를 마스킹하는 효과가 미미하며, 0.15중량%를 초과할 경우 오히려 역한 맛과 향으로 전체적인 기호도가 감소될 수 있다.At this time, when the smoked liquid is less than 0.05% by weight, the effect of improving flavor and masking the odor is insignificant, and when it exceeds 0.15% by weight, the overall acceptability may be reduced due to an adverse taste and aroma.
즉, 염지액은 물 65.6 내지 74중량%, 천일염 9.5 내지 10.5중량%, 미향 4.5 내지 5.5중량%, 갈은생강 10 내지 14중량%, 갈은통후추 0.3 내지 0.7중량%, 계피 0.3 내지 0.7중량%, 코리안더 0.09 내지 0.11중량%, 훈제분말 1.0 내지 1.5중량% 및 훈제액 0.05 내지 0.15중량%를 포함할 수 있으며, 물 70.6중량%, 천일염 10중량%, 미향 5중량%, 갈은생강 12중량%, 갈은통후추 0.5중량%, 계피 0.5중량%, 코리안더 0.1중량%, 훈제분말 1.2중량% 및 훈제액 0.1중량%를 포함하는 것이 가장 바람직하다.That is, the salting solution is water 65.6 to 74% by weight, sea salt 9.5 to 10.5% by weight, flavor 4.5 to 5.5% by weight, ground ginger 10 to 14% by weight, ground pepper 0.3 to 0.7% by weight, cinnamon 0.3 to 0.7% by weight , Coriander 0.09 to 0.11% by weight, smoked powder 1.0 to 1.5% by weight and smoked solution may contain 0.05 to 0.15% by weight, water 70.6% by weight, sea salt 10% by weight, fragrant 5% by weight, ground ginger 12% by weight It is most preferable to include 0.5% by weight of ground pepper, 0.5% by weight of cinnamon, 0.1% by weight of coriander, 1.2% by weight of smoked powder and 0.1% by weight of smoked liquid.
또한, 염지액은 풋귤즙 및 양하분말을 더 포함할 수 있다.In addition, the salting solution may further include green tangerine juice and nutrient powder.
풋귤즙은 향어의 비린내를 잡아주며 상큼하고 달콤한 맛으로 전체적인 맛을 향상시키기 위한 것으로, 0.05 내지 0.15중량%를 포함할 수 있고, 0.1중량%를 포함하는 것이 바람직하다.Green tangerine juice is intended to catch the fishy smell of scented fish and to improve the overall taste with a fresh and sweet taste, and may contain 0.05 to 0.15% by weight, and preferably 0.1% by weight.
이때, 풋귤즙이 0.05중량% 미만일 경우 맛 향상 효과가 미미하고, 0.15중량%를 초과할 경우 시큼새큼한 맛이 너무 강해져 전체적인 맛이 변할 수 있다.At this time, when the green tangerine juice is less than 0.05% by weight, the taste enhancing effect is insignificant, and when it exceeds 0.15% by weight, the sour taste becomes too strong and the overall taste may be changed.
양하분말은 향어의 비린내, 잡내 등을 마스킹하고 향미를 향상시켜 주기 위한 것으로, 0.03 내지 0.08중량%를 포함할 수 있고, 0.05중량%를 포함하는 것이 바람직하다.The yangha powder is intended to mask the fishy smell of the scented fish and improve the flavor, and may contain 0.03 to 0.08% by weight, preferably 0.05% by weight.
이때, 양하분말이 0.03중량% 미만일 경우 상기 효과가 미미하고, 0.08중량%를 초과할 경우 양하향이 너무 강해져 기호도가 저하될 수 있다. At this time, when the amount of the yangha powder is less than 0.03% by weight, the effect is insignificant, and when it exceeds 0.08% by weight, the lateral direction becomes too strong, so that the preference may be reduced.
상기에서 설명한 바와 같이, 각 재료들을 향어 훈제품의 전체 영양, 맛, 향 및 기호도에 맞춰 최적의 함량으로 배합하여 염지액을 제조한 것으로, 상기 범위를 벗어날 경우 전체적인 제품의 기호도가 저하될 수 있다.As described above, a salting solution was prepared by mixing each ingredient in an optimal amount according to the overall nutrition, taste, aroma, and preference of the smoked scented product, and if it is out of the above range, the preference of the whole product may be deteriorated.
세척하는 단계(S30)는 S20 단계에서 염지된 향어 필렛을 염지액에서 건져내어 흐르는 물로 세척하는 단계로, 향어 필렛 표면에 묻은 향신료를 제거하기 위한 것이다.The washing step (S30) is a step of removing the scented fish fillet salted in step S20 from the salting solution and washing it with running water, for removing spices from the surface of the scented fish fillet.
이와 같이, 향어 필렛 표면에 묻은 향신료를 씻겨내지 않으면 향어 필렛을 구울 때 표면이 타는 문제가 발생할 수 있어 이를 방지하는 것이다.In this way, if the spices on the surface of the scented fillet are not washed off, a problem of burning the surface may occur when the scented fillet is baked, and this is to prevent this.
건조시키는 단계(S40)는 세척된 향어 필렛을 건조시키는 단계로, 세척된 향어 필렛을 채반에 놓고 통풍이 되는 상온(20±5℃)에서 50 내지 70분동안 건조시킬 수 있으며, 60분동안 건조시키는 것이 바람직하다. 이에 한정되지 않고, 건조 시 건조온도 5 내지 27℃까지는 적용될 수 있다.The drying step (S40) is a step of drying the washed scented fillet. The washed scented fillet can be placed on a tray and dried for 50 to 70 minutes at room temperature (20±5°C) with ventilation, and dried for 60 minutes. It is desirable to make it. It is not limited thereto, and may be applied up to a drying temperature of 5 to 27°C during drying.
이때, 향어 필렛을 50분 미만으로 건조시킬 경우 수분이 훈제하기에 적절하게 제거되지 않은 상태일 수 있고, 70분 초과하여 건조시킬 경우 수분이 너무 건조되어 훈제하는 단계에서 탈 수 있다.At this time, if the scented fillet is dried for less than 50 minutes, moisture may not be adequately removed for smoking, and if dried for more than 70 minutes, the moisture is too dry and may be burned in the step of smoking.
훈제하는 단계(S50)는 S40 단계에서 건조된 향어 필렛을 구워 훈제하는 단계로, 1차, 2차 및 3차로 나누워 향어 필렛을 구워 훈제상태로 만들 수 있다.The step of smoking (S50) is a step of baking and smoking the dried scented fillet in step S40, and the scented fillet may be baked into a smoked state by dividing it into primary, secondary, and tertiary.
구체적으로, S50 단계는 건조된 향어 필렛을 광파오븐에 넣어 175 내지 185℃에서 10 내지 20분 동안 1차로 굽고, 195 내지 205℃에서 3 내지 7분 동안 2차로 구운 후, 175 내지 185℃에서 13 내지 23분 동안 3차로 구울 수 있으며, 180℃에서 15분 동안 1차로 굽고, 200℃에서 5분 동안 2차로 구운 후, 180℃에서 18분 동안 3차로 굽는 것이 바람직하다.Specifically, in step S50, the dried scented fillet is put in a light wave oven and first baked for 10 to 20 minutes at 175 to 185°C, and then secondarily baked at 195 to 205°C for 3 to 7 minutes, and then 13 at 175 to 185°C. It is preferable to bake three times at 180° C. for 15 minutes, and secondly at 200° C. for 5 minutes, and then 3 times at 180° C. for 18 minutes.
이때, 1차에서 온도 및 시간이 상기 범위를 벗어날 경우 수분이 다량 증발되는 문제가 발생할 수 있고, 3차에서 온도 및 시간이 상기 범위를 벗어날 경우 향어 필렛이 덜 익거나 오버쿡될 수 있다.In this case, when the temperature and time are out of the above range in the first phase, a problem of evaporating a large amount of moisture may occur, and when the temperature and time in the third phase are out of the above range, the scented fillet may become less cooked or overcooked.
또한, 2차에서 온도 및 시간이 상기 범위일 경우 수분 손실을 최소화할 수 있다.In addition, moisture loss can be minimized when the temperature and time in the secondary are within the above ranges.
이러한 S50 단계를 통해 연기 속에 있는 방부성분인 알데하이드, 페놀 등을 향어에 침투시켜 보존성을 높일 수 있고, 향어의 냄새를 연기의 향미로 제거하여 기호도를 높일 수 있다.Through this step S50, aldehydes, phenols, etc., which are preservatives in the smoke, can be penetrated into the scented fish to increase preservation, and the odor of the scented fish can be removed as the flavor of the smoke, thereby enhancing preference.
휴지하고 진공 포장하는 단계(S60)는 S50 단계에서 구운 향어 필렛을 휴지하고 진공 포장하는 단계로, 구운 향어 필렛을 상온에서 10 내지 60분동안 휴지하고 진공 포장할 수 있으며, 15분동안 휴지하는 것이 바람직하다.Resting and vacuum-packing step (S60) is a step of resting and vacuum-packing the scented scented fillet baked in step S50. The baked scented fillet can be rested at room temperature for 10 to 60 minutes and vacuum-packed, and resting for 15 minutes desirable.
이때, 상온에서 향어 필렛을 10분 미만으로 휴지할 경우 향어 필렛이 아직 뜨거운 상태이기 때문에 포장 물질에서 유해성분이 녹아 나올 수 있고 포장지 내측에 수분이 생겨 유해 미생물에 오염 될 우려가 있으며, 60분 초과하여 휴지할 경우 이미 향어 필렛이 충분하게 식혀진 상태이기 때문에 효율적이지 못하다.At this time, if the scented fillet is rested for less than 10 minutes at room temperature, the scented fillet is still hot, so harmful ingredients may melt out of the packaging material, and moisture may form inside the packaging, causing contamination by harmful microorganisms. Resting is not efficient because the scented fillet has already cooled down sufficiently.
이와 같은 제조방법을 통해 본 발명의 실시예에 따른 향어 훈제품을 제조할 수 있다.Smoked scented products according to an embodiment of the present invention can be manufactured through such a manufacturing method.
이러한 본 발명의 실시예에 따른 향어 훈제품은 9대영양분석 및 품질규격검사 결과 하기 표 1 및 표 2와 같이 나타나는 것을 확인할 수 있었다.These smoked scented products according to an embodiment of the present invention were found to appear as shown in Tables 1 and 2 below as a result of 9 major nutritional analysis and quality standard test.
또한, 품질규격검사 시 Omega-3를 함유한 기능성 식품임을 확인하기 위해 Omega-3도 같이 검사하였다.In addition, Omega-3 was also tested to confirm that it was a functional food containing omega-3 during the quality standard inspection.
이하, 실시되는 실험 예들은 이해를 돕기 위하여 제시되는 것으로서, 본 발명을 예시하는 것일 뿐 본 발명의 권리범위가 하기 실험 예들에 한정되는 것은 아니다.Hereinafter, the experimental examples to be carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.
[[ 실시예Example 1] One]
향어를 손질하여 포로 만들어 전처리하고, 전처리된 향어 필렛을 염지액에 담가 40분동안 염지하고, 염지된 향어 필렛을 건져내어 흐르는 물로 세척한 후, 세척된 향어 필렛을 상온에서 1시간동안 건조시키고, 건조된 향어 필렛을 광파오븐에 넣고 180℃에서 15분(1차), 200℃에서 5분(2차), 180℃에서 18분(3차) 굽고, 구운 향어 필렛을 15분동안 휴지하는 것으로 향어 훈제품을 제조하였다.The scented scented fish is trimmed into a cloth and pretreated, and the pretreated scented scented fillet is immersed in a salting solution and salted for 40 minutes.After the salted scented fillet is removed and washed with running water, the washed scented fillet is dried at room temperature for 1 hour, Put the dried scented fillet in a light wave oven, bake at 180°C for 15 minutes (1st), 200°C for 5 minutes (2nd), 180°C for 18 minutes (3rd), and rest the baked scented fillet for 15 minutes. Smoked scented fish was prepared.
여기서, 염지액은 물 70.6중량%, 천일염 10중량%, 미향 5중량%, 갈은생강 12중량%, 갈은통후추 0.5중량%, 계피 0.5중량%, 코리안더 0.1중량%, 훈제분말 1.2중량% 및 훈제액 0.1중량%를 포함하는 것이다.Here, the salt solution is 70.6% by weight of water, 10% by weight of sea salt, 5% by weight of rice scent, 12% by weight of ground ginger, 0.5% by weight of ground pepper, 0.5% by weight of cinnamon, 0.1% by weight of coriander, 1.2% by weight of smoked powder, and It contains 0.1% by weight of smoked liquid.
[[ 실시예Example 2] 2]
염지액에 풋귤즙 0.1중량% 및 양하분말 0.05중량%를 더 포함한 것을 제외하고 실시예 1과 동일하게 향어 훈제품을 제조하였다.A smoked scented product was prepared in the same manner as in Example 1, except that 0.1% by weight of green tangerine juice and 0.05% by weight of yangha powder were further included in the salting solution.
[[ 실험예Experimental example ]]
실시예 1 및 2의 기호도를 평가하기 위해 관능검사를 실시하였다.Sensory evaluation was performed to evaluate the acceptability of Examples 1 and 2.
무작위로 111명을 선발하여 실시예 1 및 2를 맛보게 한 후 매우좋다, 좋다, 보통, 싫다, 매우 싫다로 투표하게 하여 관능검사를 실시하였다.After randomly selecting 111 people to taste Examples 1 and 2, a sensory test was conducted by voting very good, good, normal, dislike, very dislike.
그 결과는 하기 표 3, 도 2 및 도 3과 같다.The results are shown in Table 3 below, FIGS. 2 and 3.
매우 싫다는 투표수가 나오지 않아 생략하였다.I omitted it because there were no votes saying I hated it.
표 3, 도 2 및 도 3을 보면 알 수 있듯이, 실시예 1은 매우 좋다 31표, 좋다 40표를 얻었고, 매우싫다 표는 전혀 없었으므로, 전체적인 기호도가 높게 나타나는 것을 확인할 수 있었다.또한, 실시예 2는 매우 좋다 34표, 좋다 39표를 얻었고, 매우싫다 표는 전혀 없었으므로, 전체적인 기호도가 높게 나타나는 것을 확인할 수 있었다.As can be seen from Table 3, Fig. 2, and Fig. 3, since Example 1 obtained 31 very good votes and 40 good votes, and there were no very dislike votes, it was confirmed that the overall preference was high. Example 2 obtained 34 very good votes and 39 good votes, and there were no very dislike votes, so it was confirmed that the overall preference was high.
이상으로 첨부된 도면을 참조하여 본 발명의 실시예를 설명하였으나, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자는 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고 다른 구체적인 형태로 실시할 수 있다는 것을 이해할 수 있을 것이다. 따라서 이상에서 기술한 실시예는 모든 면에서 예시적인 것이며 한정적이 아닌 것이다.The embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You can understand. Therefore, the embodiments described above are illustrative and non-limiting in all respects.
Claims (10)
전처리된 향어 필렛을 염지액에 담가 염지하는 단계;
염지된 향어 필렛을 건져내어 흐르는 물로 세척하는 단계;
세척된 향어 필렛을 건조시키는 단계;
건조된 향어 필렛을 구워 훈제하는 단계 및
구운 향어 필렛을 휴지하고 진공 포장하는 단계를 포함하고,
상기 염지액은,
물 65.6 내지 74중량%, 천일염 9.5 내지 10.5중량%, 미향 4.5 내지 5.5중량%, 갈은생강 10 내지 14중량%, 갈은통후추 0.3 내지 0.7중량%, 계피 0.3 내지 0.7중량%, 코리안더 0.09 내지 0.11중량%, 훈제분말 1.0 내지 1.5중량% 및 훈제액 0.05 내지 0.15중량%를 포함하며,
풋귤즙 0.05 내지 0.15중량% 및 양하분말 0.03 내지 0.08중량%를 더 포함하는 향어 훈제품 제조방법.
Pre-processing the scented fish to make it into a capsule;
Immersing the pretreated scented fish fillet in a curing solution for curing;
Removing the salted scented fillet and washing with running water;
Drying the washed scented fillet;
Bake and smoke the dried fragrant fillet, and
Including the step of resting and vacuum-packing the baked scented fillet,
The curing solution,
Water 65.6 to 74% by weight, sea salt 9.5 to 10.5% by weight, fragrant 4.5 to 5.5% by weight, ground ginger 10 to 14% by weight, ground pepper 0.3 to 0.7% by weight, cinnamon 0.3 to 0.7% by weight, coriander 0.09 to 0.11 Including weight%, smoked powder 1.0 to 1.5% by weight and smoked liquid 0.05 to 0.15% by weight,
A method for producing smoked scented fish further comprising 0.05 to 0.15% by weight of green tangerine juice and 0.03 to 0.08% by weight of yangha powder.
상기 갈은생강은,
물과 생강원과를 혼합하여 갈아 만든 것인 것을 특징으로 하는 향어 훈제품 제조방법.
The method of claim 1,
The above ground ginger,
A method for producing smoked scented fish, characterized in that it is made by mixing water and ginger source.
상기 염지하는 단계는,
전처리된 향어 필렛을 염지액에 65 내지 75분동안 담가 염지하는 것을 특징으로 하는 향어 훈제품 제조방법.
The method of claim 1,
The curing step,
A method for producing smoked scented fish, characterized in that the pretreated scented fillet is immersed in a salting solution for 65 to 75 minutes to cure.
상기 건조시키는 단계는,
세척된 향어 필렛을 채반에 놓고 통풍이되는 상온에서 50 내지 70분동안 건조시키는 것을 특징으로 하는 향어 훈제품 제조방법.
The method of claim 1,
The drying step,
A method for producing smoked scented fish, characterized in that the washed scented fillet is placed on a tray and dried for 50 to 70 minutes at room temperature with ventilation.
상기 훈제하는 단계는,
건조된 향어 필렛을 175 내지 185℃에서 10 내지 20분 동안 1차로 굽고,
195 내지 205℃에서 3 내지 7분 동안 2차로 구운 후,
175 내지 185℃에서 13 내지 23분 동안 3차로 굽는 것을 특징으로 하는 향어 훈제품 제조방법.
The method of claim 1,
The step of smoking,
The dried scented fillet is first baked at 175 to 185°C for 10 to 20 minutes,
Secondly baked at 195 to 205°C for 3 to 7 minutes,
A method for producing smoked scented fish, characterized in that it is baked three times at 175 to 185 °C for 13 to 23 minutes.
상기 포장하는 단계는,
구운 향어 필렛을 상온에서 10 내지 60분동안 휴지하고 진공 포장하는 것을 특징으로 하는 향어 훈제품 제조방법.
The method of claim 1,
The packaging step,
A method for producing smoked scented fish, characterized in that the baked scented fillet is rested at room temperature for 10 to 60 minutes and then vacuum-packed.
A smoked scented product manufactured through the manufacturing method of any one of claims 1, 4, 6 to 9.
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| KR20160122566A (en) * | 2015-04-14 | 2016-10-24 | 거문도해풍쑥 영농조합법인 | Seasoning liquid for manufacturing dried slices of sebastes schlegeli and manufacturing method using the same |
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