KR102159726B1 - Processing method of mackerel to prevent freshness decrease - Google Patents

Processing method of mackerel to prevent freshness decrease Download PDF

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KR102159726B1
KR102159726B1 KR1020200077554A KR20200077554A KR102159726B1 KR 102159726 B1 KR102159726 B1 KR 102159726B1 KR 1020200077554 A KR1020200077554 A KR 1020200077554A KR 20200077554 A KR20200077554 A KR 20200077554A KR 102159726 B1 KR102159726 B1 KR 102159726B1
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mackerel
salt solution
aging
same
immersing
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Korean (ko)
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임혜경
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임혜경
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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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • 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
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L27/14—Dried spices
    • A23L27/16—Onions
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23V2200/00—Function of food ingredients
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent

Abstract

The present invention relates to a mackerel processing method for preventing freshness degradation, which can further increase the unique taste and flavor of mackerel and a value of a product while preventing freshness degradation such as suppressing rancidity and microbial growth as much as possible and reducing fishy smell. The mackerel processing method comprises: a steaming liquid preparation step of washing citron, lemon, and Japanese apricot, cutting the same into a certain size, immersing the same in a certain amount of water, boiling the same, and then cooling the same to room temperature or lower to obtain a citron lemon steaming liquid; a salt solution preparation step of dissolving solar salt and an onion extract in water to obtain an onion solar salt solution; a mackerel fillet preparation step of immersing frozen mackerel in running water at 10°C or less, defrosting the same, removing inedible parts, cutting the same into regular equal portions, and washing the same in running water to obtain mackerel fillet; a steaming liquid aging step of immersing the mackerel fillet in the citron lemon steaming liquid for 15 minutes and aging the same; a salt solution aging step of immersing the mackerel fillet, firstly aged through the steaming liquid aging step, in the onion solar salt solution for 5-10 minutes, and then aging the same once more; and a packaging step of rapidly freezing the mackerel fillet after the salt solution aging step at a temperature of -40°C or less and then vacuum-packaging the same.

Description

선도저하 방지를 위한 고등어 가공방법{Processing method of mackerel to prevent freshness decrease}Processing method of mackerel to prevent freshness decrease}

본 발명은 산패 및 미생물 생육을 최대한 억제하고 비린내를 완화시키는 등 선도저하를 방지하는 반면 고등어의 고유한 맛과 풍미 및 그 상품의 가치를 더욱 높일 수 있는 선도저하 방지를 위한 고등어 가공방법에 관한 것이다.The present invention relates to a mackerel processing method for preventing freshness degradation that can further increase the unique taste and flavor of mackerel and the value of the product, while preventing deterioration of freshness, such as suppressing rancidity and microbial growth as much as possible and alleviating fishy smell. .

통상 고등어는 정어리, 전갱이 및 꽁치와 함께 4대 등 푸른 생선으로, 지질함량이 높고 EPA 및 DHA와 같은 고도불포화지방산이 풍부하여 고혈압, 심장질환 및 뇌활동촉진 등에 효과가 있고, 타우린, 핵산 등이 다량 함유되어 있어 영양학적으로도 가치가 높은 고지방 어류식품으로 알려져 있다.In general, mackerel is a blue fish such as four generations along with sardines, horse mackerel and saury. It has high lipid content and is rich in polyunsaturated fatty acids such as EPA and DHA, so it is effective in promoting high blood pressure, heart disease and brain activity, and taurine, nucleic acid, etc. It is known as a high-fat fish food with high nutritional value because it contains a large amount.

또한 고등어는 단백질, 지방질, 철분, 칼슘 등을 풍부하게 함유하고, 특히 불포화 지방산인 EPA, DHA가 다량 함유하고 있으며, 고등어의 고도불포화지방산은 동맥경화, 뇌혈전 및 심근경색에 효과가 있는 것으로 알려져 있으며, 이외에도 고등어는 타우린, 핵산 등을 다량 함유하여 영양적 가치가 높은 고지방어류이다. Also, mackerel is rich in protein, fat, iron, and calcium, and in particular, it contains a large amount of unsaturated fatty acids such as EPA and DHA, and the polyunsaturated fatty acid of mackerel is known to be effective in arteriosclerosis, cerebral thrombosis and myocardial infarction. In addition, mackerel is a high-fat fish with high nutritional value because it contains a large amount of taurine and nucleic acids.

이와 같이 고등어는 영양분이 풍부한 어종임에도 불구하고 우리나라에서는 구이나 조림용으로만 한정되어 이용되는 경향을 보이는데, 그 이유는 백색 어조오가 달리, 고등어와 같은 적색어는 사후경직을 유지시켜주는 액토마이오신이 합성되어도 곧 분해되기 때문에 어육이 연화되어 마치 선도가 저하된 것 같이 보이기 때문이고, 선도저하가 진행되면 히스티딘과 같은 부패세균이 생성한 histidine decarboxylase에 의하여 히스타민으로 전환되어 안면, 상반신 홍조, 두통, 구토 및 설사 등의 알레르기성 식중독을 일으킬 수 있으며, 부패성이 높아 보관에 유의하여야 하므로 장기간 보관시 일반적으로 냉동저장 혹은 염처리를 하며, 유통기한이 매우 짧아 소비자들이 냉장보관 후 최대한 짧은 시간에 섭취해야 하는 문제점이 있다.Like this, although mackerel is a fish species rich in nutrients, it tends to be used only for roasting or simmering in Korea. The reason is that, unlike white fish, red fish such as mackerel have actomyosin, which maintains post-stiffness. It is because the fish meat is softened and decomposed soon after it is synthesized.If the freshness decreases, it is converted into histamine by histidine decarboxylase produced by decaying bacteria such as histidine, resulting in facial, upper body flushing, headache, and vomiting. It can cause allergic food poisoning such as diarrhea, and it is highly perishable, so it is usually stored frozen or salted for long periods of time, and the shelf life is very short, so consumers should consume it in the shortest time possible after refrigerated storage. There is a problem.

즉, 고등어는 일시 다획성의 특징을 가지며 지질 함량이 매우 높은 적색 어류로 근육 내 비단백 질소성분이 많아 다른 고단백 식품보다 변패가 쉽고, 선도(신선도)가 떨어지는 속도가 매우 빠르며, 가공 중 지질 산화에 의한 산패의 촉진으로 불쾌치를 유발할 수 있을 뿐 아니라 생선의 특성상 비린내가 심하여 가공식품으로 이용하기는 쉽지 않고, 소금으로 염장하는 경우에는 미생물의 증식과 변패를 어느정도 억제시키는 효과는 있지만, 수분활성이 떨어지고 육질이 강고하여 식감에 좋지 않고 짠맛이 강하여 이를 제거하는 별도의 조치가 필요하다.In other words, mackerel is a red fish that has a characteristic of temporary polymorphism and has a very high lipid content, so it is more susceptible to deterioration than other high protein foods due to its high content of non-protein nitrogen in its muscles, and its freshness (freshness) decreases very quickly, and lipid oxidation during processing. Not only can it cause unpleasantness by promoting rancidity due to the nature of fish, it is not easy to use it as a processed food because it has a strong fishy smell. When salted with salt, it has the effect of inhibiting the growth and deterioration of microorganisms to some extent, but the water activity is poor. It falls off and has a strong meat quality, which is not good for the texture and has a strong salty taste, so separate measures are needed to remove it.

또한 고등어의 비린내는, 트리메틸옥사이드라는 성분이 고등어에 있는 미생물에 의해 환원되어 아민류와 암모니아가 발생하면서 풍기는 냄새로, 이를 제거하기 위하여 소주나 우유 등을 넣어 조리하는 방법들이 일상에서 주로 이용되고 있으나, 이는 비린내의 일부를 감소시키는 것은 효과는 있으되 상품으로서 가치를 인정받을 정도로 완전히 다 제거시키기에는 현실적으로 부족한 것이 사실이다.In addition, the fishy smell of mackerel is a smell that occurs when amines and ammonia are generated by the reduction of a component called trimethyl oxide by microorganisms in the mackerel, and methods of cooking with soju or milk to remove this are mainly used in everyday life. It is true that it is effective to reduce some of the fishy smell, but it is practically insufficient to completely remove it so that its value is recognized as a product.

이를 해소하기 위한 방법으로 한국등록특허공보 제10-0430519호(허브를 이용한 생선가공방법 및 이의 방법으로 제조된 생선)가 공지되어 있으나, 이는 과정이 불필요하게 복잡할 뿐 아니라 염 및 허브알콜추출물을 처리한 후 저온숙성하여 생선 비린내를 제거하기 때문에 허브에 거부감을 보이는 소비자들에게는 그 선호도가 반감되는 등 상품성 증대에 어느한계를 가지고 있다.As a method for solving this problem, Korean Patent Registration No. 10-0430519 (fish processing method using herbs and fish manufactured by the method) is known, but this is not only unnecessarily complicated in the process, but also salt and herbal alcohol extracts. After processing, it is aged at a low temperature to remove the fishy smell, so consumers who show a sense of reluctance to herbs have a certain limit to the increase in marketability, such as halving their preference.

이에 본 발명에서는 매화나무의 과실로 당분과 무기질이 풍부할 뿐만 아니라 유기산이 다량함유되어 있어 항균·살균 및 해독작용까지 우수한 매실과, 감귤류에 속하고 풍부한 비타민C와 무기질 및 리모넨을 함유하며 리모넨 향기와 더불어 향균 작용도 우수한 유자와, 신맛과 향이 좋고 강한산성으로 냄새나 노폐물 제거에 도움되고 비타민C가 풍부할 뿐 아니라 면역력을 강화하고 성인병 예방에 유용한 레몬을 이용하여, 산패 및 비린내를 억제하는 것은 물론 적절한 수분활성도와 유연한 육질 및 고유한 맛과 풍미를 갖추고 오랜기간 저장도 가능한 새로운 선도저하 방지를 위한 고등어 가공방법을 제공함에 주안잠을 두고 그 기술적 과제로서 완성한 것이다.Accordingly, in the present invention, the fruit of the plum tree is rich in sugars and minerals, as well as a large amount of organic acids, so it has excellent antibacterial, sterilization, and detoxification effects, and belongs to citrus fruits, contains rich vitamin C, minerals and limonene, and contains limonene scent. In addition, citron with excellent antibacterial action, good acidity and aroma, and strong acidity help to remove odors and wastes, and are rich in vitamin C, as well as strengthen immunity and use lemon, which is useful for preventing adult diseases, to suppress rancidity and fishy odor. Of course, it was completed as a technical task with a focus on providing a new processing method for mackerel to prevent deterioration of freshness that can be stored for a long period of time with adequate water activity, flexible meat quality, and unique taste and flavor.

위 기술적 과제를 달성하기 위한 본 발명은 유자, 레몬, 매실을 세척하고 일정 크기로 컷팅하고, 일정량의 물에 담궈 끓인 후 상온 이하로 식혀 유자레몬자숙액을 얻는 자숙액준비단계; 천일염과 양파추출물을 물에 녹여 양파천일염용액을 얻는 염액준비단계; 냉동된 고등어를 10℃ 이하의 흐르는 물에 침지하여 해동한 다음 비가식 부위를 제거하고 일정한 등분으로 자르고 흐르는 물에 세척하여 고등어필렛을 얻는 고등어필렛준비단계; 고등어필렛을 유자레몬자숙액에 15분간 침지하여 숙성하는 자숙액숙성단계; 자숙액숙성단계를 통해 1차 숙성된 고등어필렛을 양파천일염용액에 5~10분간 침지하여 한번 더 숙성하는 염액숙성단계; 염액숙성단계를 거친 고등어필렛을 영하40℃ 이하의 온도에서 급속동결시킨 후 진공포장하는 포장단계를 포함하는 것이다.The present invention for achieving the above technical problem is a self-boiled liquid preparation step of washing citron, lemon, and plum, cutting them into a certain size, immersing them in a certain amount of water, boiling them, and then cooling them to room temperature or lower to obtain a yuzu lemon juice; A salt solution preparation step of dissolving the sea salt and onion extract in water to obtain an onion sea salt solution; The mackerel fillet preparation step of immersing frozen mackerel in running water at 10° C. or lower to defrost, removing the non-edible part, cutting it into regular equal portions, and washing in running water to obtain mackerel fillet; A self-boiled liquid maturation step of immersing the mackerel fillet in a citron lemon juice for 15 minutes to ripen; A salt solution aging step of immersing the mackerel fillet, which has been first aged through the self-boiled liquid aging step, in an onion natural salt solution for 5 to 10 minutes and then aging once more; It includes a packaging step in which the mackerel fillet that has undergone the salt solution aging step is rapidly frozen at a temperature of -40°C or less and then vacuum-packed.

이상과 같은 본 발명의 선도저하 방지를 위한 고등어 가공방법은, 매화나무의 과실로 당분과 무기질이 풍부할 뿐만 아니라 유기산이 다량함유되어 있어 항균·살균 및 해독작용까지 우수한 매실과, 감귤류에 속하고 풍부한 비타민C와 무기질 및 리모넨을 함유하며 리모넨 향기와 더불어 향균 작용도 우수한 유자와, 신맛과 향이 좋고 강한산성으로 냄새나 노폐물 제거에 도움되고 비타민C가 풍부할 뿐 아니라 면역력을 강화하고 성인병 예방에 유용한 레몬을 이용하여 숙성함에 따라 고등어 생선의 비린내의 완벽한 제거는 물론 저장유통 중 산패를 최대한 저지하여 보다 장기간 보존이 가능하고, 수분활성도와 유연하고 부드러운 육질은 물론 조리시 단백질을 보존하고 고유의 풍미를 유지시키고, 특히 미생물 생육을 억제하여 선도 저하방지와 저장성 및 상품성 증대에 크게 도움되는 유용한 발명이다.As described above, the mackerel processing method of the present invention for preventing deterioration of freshness belongs to plums and citrus fruits, which are excellent in antibacterial, sterilizing and detoxifying effects, as the fruit of the plum tree is rich in sugar and inorganic substances as well as a large amount of organic acids. Contains rich vitamin C, minerals, and limonene. Citron with excellent antibacterial action along with limonene scent, good acidity and aroma, and strong acidity help to remove odors and wastes. It is rich in vitamin C, as well as strengthens immunity and is useful for preventing adult diseases. By ripening with lemon, it is possible to completely remove the fishy smell of mackerel fish, as well as prevent rancidity during storage and distribution for a longer period of time, and preserves water activity and soft and soft meat, as well as protein during cooking and enhances its own flavor. It is a useful invention that is greatly helpful in preventing a decrease in freshness and increasing storage and marketability by maintaining and inhibiting the growth of microorganisms.

도 1은 본 발명의 바람직한 일실시예를 보인 생선가공방법의 블럭도1 is a block diagram of a fish processing method showing a preferred embodiment of the present invention

본 발명의 선도저하 방지를 위한 고등어 가공방법은 첨부된 도면 및 하기의 실시예를 통하여 보다 구체적으로 설명한다.The mackerel processing method for preventing the loss of freshness of the present invention will be described in more detail through the accompanying drawings and the following examples.

즉, 본 발명은 유자와 레몬을 포함하되 선택적으로 더 포함할 수 있는 매실을 세척하고 일정 크기로 컷팅하고, 일정량의 물에 담궈 끓인 후 상온 이하로 식혀 유자레몬자숙액을 얻는 자숙액준비단계; In other words, the present invention is a self-cooking liquid preparation step of washing plums including citron and lemon, but optionally further comprising plums, cut to a certain size, immersed in a certain amount of water, boiled, and then cooled to room temperature or lower to obtain a citron lemon juice;

천일염과 양파추출물을 물에 녹여 양파천일염용액을 얻는 염액준비단계; A salt solution preparation step of dissolving sea salt and onion extract in water to obtain an onion sea salt solution;

냉동된 고등어를 10℃ 이하의 흐르는 물에 침지하여 해동한 다음 지느러미, 내장, 뼈 등과 같은 비가식 부위를 제거하고 일정한 등분으로 자르고 흐르는 물에 세척하여 고등어필렛을 얻는 고등어필렛준비단계; Preparing mackerel fillet to obtain mackerel fillet by immersing frozen mackerel in running water below 10℃ to defrost, removing non-edible parts such as fins, intestines, bones, etc., cutting it into regular equal portions and washing in running water;

고등어필렛을 유자레몬자숙액에 15분간 침지하여 숙성하는 자숙액숙성단계; A self-cooking liquid maturation step of immersing mackerel fillet in a citron lemon-soaked liquid for 15 minutes to ripen;

자숙액숙성단계를 통해 1차 숙성된 고등어필렛을 양파천일염용액에 5~10분간 침지하여 한번 더 숙성하는 염액숙성단계;A salt solution aging step of immersing the mackerel fillet, which has been first aged through the self-boiled liquid aging step, in the onion natural salt solution for 5-10 minutes, and then aging once more;

염액숙성단계를 거친 고등어필렛을 영하40℃ 이하의 온도에서 급속동결시킨 후 진공포장하는 포장단계를 포함하는 것을 그 특징적 요지로 하였다.It was characterized by including a packaging step of vacuum packaging after rapidly freezing the mackerel fillet that has undergone the salt solution aging step at a temperature of minus 40°C or less.

<자숙액준비단계><Self-housing amount preparation stage>

상기 자숙액준비단계는, 고등어육 3중량부를 기준으로, 유자 2중량부와 레몬 1중량부 또는 선택적으로 매실 1중량부를 더 선별하여 흐르는 물에 세척 후 껍질 채 잘게 썰고, 일정한 크기의 솥에 담긴 5중량부의 물에 투입 후 열을 가하여 30분~1시간 동안 끓여 유자, 레몬 또는 선택적으로 더 포함될 수 있는 매실 성분이 물에 녹아들수 있도록 하고, 끓이는 과정이 끝나면 불을 끄고 상온에서 서서히 식힌 다음 5중량부의 물을 더 첨가하고 섞어서 유자레몬자숙액을 얻는 공정이다.In the step of preparing the self-cooking liquid, based on 3 parts by weight of mackerel meat, 2 parts by weight of citron and 1 part by weight of lemon or optionally 1 part of plum are further selected, washed in running water, then chopped into skins, and put in a pot of a certain size. Put it in 5 parts by weight of water and boil it for 30 minutes to 1 hour by heating it so that yuzu, lemon, or plum, which may optionally contain more, can be dissolved in the water.After the boiling process is over, turn off the heat and cool slowly at room temperature. This is a process of adding and mixing 5 parts by weight of water to obtain a citron lemon juice.

이때 유자레몬자숙액은, 유자, 레몬 또는 매실의 성분들이 물에 충분히 녹여낼 수 있도록 열로 끓여서 제조한 것을 의미하며, 끓이지 않고 단순히 생유자, 생레몬 또는 생매실을 물에 일정시간동안 담귀 찬물의 상태에서 희석될 수 있도록 하는 희석액을 이용한 것에 비하면 그 효과가 휠씬 뛰어난 것으로 확인되었다.At this time, the citron lemon juice is prepared by boiling with heat so that the ingredients of citron, lemon, or plum can be sufficiently dissolved in water, and without boiling, simply immerse fresh citron, fresh lemon, or raw plum in water for a certain period of time. Compared to the use of a diluent that allows it to be diluted in the state, the effect was confirmed to be much superior.

즉, 고등어 필렛을 끓이지 않은 희석액에 담궈 숙성하였을 때와, 열로 끓인 자숙액을 이용하여 고등어 필렛을 숙성하였을 때를 비교 실험한 결과, 미생물 생육억제효과가 희석액에 숙성한 경우에는 사용직후 9.5×10¹CFU/g의 수치를 보인 반면, 위 자숙액을 이용하여 숙성한 경우에는 6.0×10¹CFU/g의 수치로 더 좋게 나타났으며, 사용 후 15일차에는 희석액 사용시 2.4810³CFU/g의 수치를 보이는 반면, 자숙액을 사용한 경우에는 5일차까지 큰 변화가 없다가 10차부터 조금씩 나타나기 시작하였으며 15일차에도 10² CFU/g의 수치에 그치는 등 자숙액을 사용하였을 때가 희석액을 사용한 것 보다 균의 생육이 현저히 억제된다는 것을 확인할 수 있었다.In other words, as a result of a comparative experiment between when the mackerel fillet was immersed in a diluted solution that was not boiled and when the mackerel fillet was aged using a boiled boiled solution, the microbial growth inhibitory effect was 9.5×10¹CFU immediately after use. On the other hand, it showed a value of 6.0×10¹CFU/g when it was aged using the above boiled solution, and 2.4810³CFU/g when using the diluted solution on the 15th day after use. In the case of using the solution, there was no significant change until the 5th day, but it began to appear little by little from the 10th day, and it reached a value of 10² CFU/g even on the 15th day. The growth of bacteria was significantly suppressed when the self-cooking solution was used compared to the use of the diluted solution. I could confirm that.

결국, 희석액을 이용하여 숙성하는 것 보다 위와 같이 자숙액을 사용하였을 때가 미생물 생육억제 및 산패방지효과가 휠씬 뛰어나고 바람직하다는 것을 잘 알 수 있다.As a result, it can be seen that the microbial growth inhibition and rancidity prevention effect is much superior and desirable when the self-cooking solution is used as described above, rather than the aging using a diluent.

그리고 자숙액준비단계서 유자와 레몬 또는 매실을 더하여 사용한 것은 아래와 같이 그 물질들의 성분 특성 및 효능들이 고등어 숙성에 여러가지고 유리한 측면들을 제공하기 때문이다.And the reason why yuzu, lemon, or plum was added in the self-cooking liquid preparation step is because the properties and effects of the ingredients provide various and advantageous aspects to mackerel aging as follows.

즉, "유자"는 운향과, 감귤류속 식물로 남해안 일대에서만 자생하며, 풍부한 비타민 C와 무기질 및 약 4% 정도의 구연산을 함유하는 알칼리성 과실로서 액즙이 풍부하고 향기가 좋아 산미료로써 요리에 사용되거나 유자청 제조에 대부분 이용되고, 고유의 향과 더불어 유용한 유자과육에 다량 존재하는 펙틴은 다른 펙틴에 비하여 식이섬유로서의 기능이 우수하며, 특히 쓴맛 성분인 리모넨은 향기와 더불어 향균작용도 뛰어나고, 플라보노이드 화합물(항산화 및 항노화작용, 항염증, 항알레르기성 등의 효과가 있음)까지 풍부하게 내포하고 있기 때문에 고등어 비린내 제거와 산패방지에 크게 도움이 된다.In other words, "Yuzu" is a plant of the genus Unhyangaceae and citrus fruits, which grows naturally only in the southern coastal area, and is an alkaline fruit containing abundant vitamin C, minerals, and about 4% citric acid. Pectin, which is mostly used in the manufacture of citron, and is present in a large amount in the useful citron flesh along with its own aroma, has superior function as dietary fiber compared to other pectins.In particular, limonene, a bitter ingredient, has excellent antibacterial activity as well as fragrance, flavonoid compounds ( Antioxidant, anti-aging, anti-inflammatory, anti-allergic, etc.) are included in abundance, so it is very helpful in removing fishy smell of mackerel and preventing rancidity.

레몬은, 운향과 귤속 식물로 열매는 1년에 6∼10번 수확하는데, 주로 10월 이후부터 다음해 봄까지 수확하고 11∼12월에 가장 많이 수확하며, 열매는 타원형이고 겉열매껍질이 녹색이지만 익으면 노란 색으로 변하며 향기가 강하고, 완전히 익기 전인 껍질이 녹색일 때 수확하는데, 신맛과 구연산이 강하고 치아 미백과 구취제거에 많은 도움을 줄 만큼 강한 산성이고, 비타민C가 풍부하여 신진대사활성화 면역력강화에 크게 도움이되고, 비타민 뿐만 아니라 칼륨도 풍부하여 나트륨을 흡수해 몸 밖으로 배출하는 효능도 있으며, 성인병 예방과 피로회복에도 효과가 뛰어난 것으로 알려져 있기 때문에 이 또한 고등어 비린내 제거와 산패방지에 도움이 된다.Lemon is a fruit of the luck and citrus plant, and the fruit is harvested 6-10 times a year. It is harvested mainly from October to the next spring, and most often harvested from November to December, and the fruit is oval and the outer fruit peel is green. However, it turns yellow when ripe and has a strong scent, and is harvested when the skin is green before it is fully ripe.It has strong acidity and citric acid, is strong enough to help whitening teeth and removes bad breath, and is rich in vitamin C to activate metabolism. It is very helpful in strengthening immunity, and it is rich in potassium as well as vitamins, so it has the effect of absorbing sodium and discharging it out of the body. It is also known to be excellent in preventing adult diseases and recovering from fatigue, so it also helps in removing fishy smell of mackerel and preventing rancidity. Becomes.

매실은, 5월 말경부터 수확이 시작되며, 노랗게 익기 전의 청매로 신맛이 매우 강하고, 각종 유기산이 풍성하게 들어있을 뿐 아니라 알칼리성 식품으로 신체의 산성화를 막아줘 옛날부터 약용으로 많이 쓰였으며, 구연산(피로회복과 입맛을 돋우는데 효과가 있고 혈액 속에 뭉쳐진 젖산을 몸 밖으로 내 보내 주고 새로운 젖산이 쌓이는 것도 막아주어 피로회복에도 도움되고 여행중 물을 바꿔 먹을 때 나타나는 배탈의 예방과 치료에도 탁월한 효과)과 사과산 등 62%의 유기산이 함유되어 있기 때문에 부패균이 부착하여도 번식할 수 없을 정도로 강한 살균효과를 나타내고, 피로회복에 아주 좋고, 체질개선, 간 기능을 향상에도 도움되고 소화불량과 위장장애, 만성 변비의 예방에도 뛰어나고, 특히 강력한 살균, 살충 작용으로 인하여 고등어의 산패방지에 크게 도움된다.Plums are harvested from the end of May, and are green plums before they ripen yellow. They have a very strong sour taste and are rich in various organic acids. They are alkaline foods that prevent acidification of the body, so they have been widely used for medicinal purposes. It is effective in recovering from fatigue and enhancing appetite, and helps to recover from fatigue by sending out the lactic acid accumulated in the blood and preventing the accumulation of new lactic acid.It is also effective in preventing and treating stomach upset that occurs when changing water while traveling) Since it contains 62% of organic acids such as malic acid, it shows a strong sterilization effect that cannot be reproduced even when spoiled bacteria adhere, very good for fatigue recovery, improvement of constitution, improvement of liver function, indigestion, gastrointestinal disorders, chronic It is also excellent in preventing constipation, and is very helpful in preventing rancidity of mackerel due to its strong sterilization and insecticidal action.

<염액준비단계><Salt solution preparation stage>

상기 염액준비단계는, 고등어육 3중량부를 기분으로, 1중량부의 물에 천일염 0.95중량부와 양파추출액 또는 양파분말로된 양파성분 0.5중량를 투입하여 녹여서 염액을 제조하는 것으로, The salt solution preparation step is to prepare a salt solution by dissolving 3 parts by weight of mackerel meat by adding 0.95 parts by weight of sea salt and 0.5 parts by weight of onion extract or onion powder to 1 part by weight of water,

이때 양파추출물은, 물, 메탄올, 에탄올, 글리세린, 에틸아세테이트, 부틸렌글리콜, 프로필렌글리콜, 디클로로메탄, 클로로포름, 에틸에테르, 부틸렌글라이콜 및 헥산으로 구성된 군으로부터 선택된 1종 이상의 용매를 이용해 양파액을 추출하여 사용할 수 있고, 때에 따라서는 위 언급된 용매뿐만 아니라 다양한 기타 추출방법 예컨대, 이산화탄소에 의한 감압, 고온에 의한 초임계추출법에 의한 추출, 초음파를 이용한 추출법에 의한 추출, 일정한 분자량 컷-오프 값을 갖는 한 외 여과막을 이용한 분리, 다양한 크로마토그래피 (크기, 전하, 소수성 또는 친화성에 따른 분리를 위해 제작된 것)에 의한 분리 등의 방법도 있을 수 있다.At this time, the onion extract is onion liquid using at least one solvent selected from the group consisting of water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butylene glycol and hexane. Can be extracted and used, and in some cases, not only the above-mentioned solvent, but also various other extraction methods such as decompression by carbon dioxide, extraction by supercritical extraction by high temperature, extraction by extraction by ultrasonic waves, and constant molecular weight cut-off Separation using an external filtration membrane as long as it has a value, and separation by various chromatography (made for separation according to size, charge, hydrophobicity, or affinity) may also be employed.

또한 양파추출물은, 필요에 따라 양파를 건조한 다음 분쇄기 등을 이용해 미립자로 갈아서 분말형태로 만든 양파분말일 수도 있다.In addition, the onion extract may be an onion powder made into a powder form by drying the onion as necessary and then grinding it into fine particles using a grinder or the like.

이렇게 양파성분을 사용하는 것은 양파 성분이 갖는 다양한 특성과 효능 중에 고등어 비린내 제거와 산패방지에도 도움될 뿐 아니라 고등어의 육질을 좋게하고 고등어 식품의 기능성과 상품성을 높이는데에도 크게 기여한다.The use of onion ingredients in this way not only helps to remove fishy smell of mackerel and prevent rancidity among the various properties and effects of onion ingredients, but also contributes greatly to improving the quality of mackerel and enhancing the functionality and marketability of mackerel foods.

즉 양파는, 백합과에 속하는 다년생 식물로 동서양을 막론하고 야채와 향신 조미료로써 널리 사용되고 있고, 국민건강영양조사에 따르면 채소류 중 2위를 차지고하고 있는 다소비 식품 중 하나로, 항산화 작용을 나타내는 quercetin, quercitrin, rutin 등의 flavonoid계 색소가 풍부한데, 최근 기능성면에서의 많은 관심을 가지고 있는 것이 껍질의 황색/갈색 부분에 풍부한 flavonols와 붉은 부분에 풍부한 anthocyanin인 것으로 알려져 있고, 다른 과일이나 야채에 비해 양파는 많은 quercetin을 함유하고 있으며, 단지 케일에만 양파보다 많은 quercetin이 함유되어 있는 것으로 알려져 있으며, 이들은 지질 및 LDL의 산화 억제효과 뿐만 아니라 항동맥경화, 항미생물, 항돌연변이, 항암 및 각종 항종양효과 등의 다양한 생리적 활성을 지닌다고 알려져있다. In other words, onion, a perennial plant belonging to the lily family, is widely used as a vegetable and flavoring seasoning regardless of East and West. According to the National Health and Nutrition Survey, it is one of the most consuming foods that occupy the second place among vegetables, quercetin, which exhibits antioxidant activity, It is rich in flavonoid pigments such as quercitrin and rutin. Recently, it is known that flavonols abundant in the yellow/brown part of the skin and anthocyanin abundant in the red part have attracted much attention in terms of functionality. Compared to other fruits and vegetables, onions Contains a lot of quercetin, and it is known that only kale contains more quercetin than onions.These are not only antioxidant effects of lipids and LDL, but also anti-arteriosclerosis, antimicrobial, antimutagenic, anticancer and various antitumor effects, etc. It is known to have a variety of physiological activities.

또 양파에는 섬유소의 양이 대단히 풍부한데 불용성 및 수용성 식이섬유소의 기능을 함께 기대할 수 있는 좋은 식품이다. 불용성 섬유소는 대장암의 예방효과가 크며, 특히 용해성 섬유소 섭취는 체내에서 합성되는 콜레스테롤 양을 감소시키고 섭취된 것은 흡수를 감소시켜 결국 혈중 콜레스테롤을 낮춰 관상동맥심장질환에 대한 위험을 감소시킨다고 보고되고 있다.In addition, onions are very rich in fiber, which is a good food that can expect the functions of insoluble and water-soluble dietary fiber. It has been reported that insoluble fiber has a great preventive effect on colon cancer, and in particular, intake of soluble fiber reduces the amount of cholesterol synthesized in the body, and what is ingested decreases absorption, which in turn lowers blood cholesterol, thereby reducing the risk of coronary heart disease. .

<고등어필렛준비단계><Advanced fillet preparation stage>

상기 고등어필렛준비단계는, 냉동된 고등어 3중량부(약 10마리)를 10℃ 이하의 흐르는 물에 침지하여 해동한 다음 지느러미, 내장, 뼈 등과 같은 비가식 부위를 제거하고, 각자의 취향에 따라 2등분 또는 3등분 등으로 자르고 흐르는 물에 깨끗이 세척하는 공정이다.In the step of preparing the mackerel fillet, 3 parts by weight of frozen mackerel (about 10 animals) is immersed in running water at 10° C. or lower to defrost, and then non-edible parts such as fins, intestines, bones, etc. are removed, and according to each taste, It is a process of cutting into 2 or 3 parts and washing thoroughly under running water.

<자숙액숙성단계><Self-boiled liquid maturation stage>

상기 자숙액숙성단계는, 일정한 크기 등분으로 잘라진 고등어필렛을 상기 유자레몬자숙액에 15분간 침지하여 숙성시키는 단계로,The self-boiled liquid aging step is a step of immersing the mackerel fillet cut into equal portions of a certain size for 15 minutes in the citron lemon-soaked liquid for maturation,

이렇게 고등어필렛을 상기 유자레몬자숙액에 15분간 침지시켜 숙성하면, 유자, 레몬 또는 필요에 따라 매실을 더 포함하는 물질들이 가진 고유한 향과 미생물 생육억제효과, 향균 및 강한 살균작용과 냄새제거기능 등에 의하여 고등어 식품을 산패없이 보다 오랜기간동안 신선도를 유지 및 보관이 가능하게 되는 등 선도저하방지에 탁월한 역할이 기대된다.When the mackerel fillet is immersed in the citron lemon juice for 15 minutes and aged, the unique fragrance and microbial growth inhibitory effect of substances containing citron, lemon, or plum as needed, antibacterial and strong sterilization and odor removal function It is expected to play an excellent role in preventing freshness deterioration, such as maintaining and storing freshness for a longer period of time without rancidity of mackerel food.

<염액숙성단계><Salt solution aging step>

상기 염액숙성단계의 경우에는, 자숙액숙성단계를 통해 1차 숙성된 고등어필렛을 앞에서 준비된 상기 양파천일염용액에 5~20분간 침지하여 한번 더 숙성시키는 단계다.In the case of the salt solution aging step, the mackerel fillet, which has been first aged through the self-boiled solution aging step, is immersed in the above prepared onion sea salt solution for 5 to 20 minutes to further ripen.

이 염액숙성단계의 경우에는, 염액 100중량부를 기준으로 물 속에 25중량부의 천일염(소금)이 녹아있는 염액에 1차 숙성된 고등어필렛을 침지하여 앞선 자숙액숙성단계와 별개로 한번 더 숙성시키는 단계로, 천일염 성분으로 인한 고등어의 보존성과 산패방지 기능을 부여하면서도, 부가적으로 첨가되는 양파추출물로 인하여 소금 때문에 단단해 질 수 있는 강육질화를 방지하는 육질 연화작용과 수분활성화 및 성인병 예방 등의 기능성까지 갖추고 결국 고등어 상품성을 더욱 높이는데 크게 유용하다.In the case of this salt solution aging step, a step of immersing the mackerel fillet first aged in a salt solution in which 25 parts by weight of sea salt (salt) is dissolved in water based on 100 parts by weight of the salt solution, and aging the mackerel fillet once more separately from the previous step of aging In addition, while providing the preservation and rancidity prevention function of mackerel due to the sea salt component, additionally added onion extract prevents strong meat nitrification, which may become hard due to salt, and functions such as activating water and preventing adult diseases. In the end, it is very useful to further increase the marketability of mackerel.

<포장단계><Packing step>

상기 포장단계는, 2차 숙성단계까지 마친 고등어필렛을 영하40℃ 이하의 온도에서 급속동결시킨 다음 진공포장하는 단계로,The packaging step is a step of rapidly freezing the mackerel fillet completed until the second aging step at a temperature of -40°C or less and then vacuum packaging,

위와 같이 -18℃ 정도의 송풍식 냉동고에서 완만하게 냉동시키는 일반적인 방법과 달리 영하40℃ 이하의 온도에서 급속동결시키는 것은, 냉동 속도가 기존 처럼 완만하게 느릴 경우 고등어 내 열음결정이 내부 보다 외부에 형성되고 이 경우 얼음결정에 의한 부피증가로 육질 조직에 물리적 손상을 입어 해동이나 저온저장시 과다 드립유출, 보수력감소 등 우려를 방지하기 위한 것이다.Unlike the general method of gently freezing in a blow-type freezer at -18℃ as above, rapid freezing at a temperature below -40℃ is a case where the freezing speed is slow as before, the hot sound crystals in mackerel are formed outside rather than inside. In this case, it is to prevent concerns such as excessive drip spillage during thawing or low-temperature storage due to physical damage to the flesh tissue due to the increase in volume due to ice crystals, and reduction of water holding capacity.

본원과 같이 영하40℃ 이하의 온도에서 급속동결시키면, 최대 빙결정 형성대를 통과하는 시간이 매우 짧아 단백질 동결 변성이 적고, 고등어 육질 내 형성되는 얼음 결정이 그 크기가 매우 작아 조직 손상의 발생 우려가 최소화될 수 있고, 이 상태에서 위생처리를 하여 진공포장하면 더욱 오랜기간 보관이 가능함으로 바람직하다.When rapidly freezing at a temperature below -40℃ as in the present application, the time to pass through the maximum ice crystal formation zone is very short, resulting in less protein freezing and denaturation, and the size of ice crystals formed in mackerel meat is very small, causing tissue damage. Can be minimized, and hygienic treatment in this state and vacuum packaging is preferable because it enables longer storage.

<숙성단계에서의 추가 기능><Additional functions in the maturation stage>

아울러 본원에서는 상기 자숙액숙성단계와 염액숙성단계를 수행할 때, 단순히 일정한 수위의 자숙액과 염액이 담긴 각각의 용기에 고등어 필렌을 침지하여 숙성시킬 수도 있지만, 각 숙성단계에 사용되는 용기 내에 일정한 직경 크기를 갖는 수많은 개수의 작을 황토세라믹볼들을 투입한 상태에서 자숙액과 염액을 채운 다음 숙성작업을 실시함에 따라, 고등어 비린내의 보다 효과적인 제거는 물론 고등어 육질을 더욱 부드럽게 개선하는 등 유용할 수 있다.In addition, in the present application, when performing the above boiling liquid aging step and salt solution aging step, it is possible to simply immerse mackerel filler in each container containing a certain level of boiling liquid and salt solution, but a certain amount in the container used in each aging step It can be useful, such as more effective removal of the fishy smell of mackerel as well as smoother improvement of the quality of mackerel by filling the boiled solution and salt solution and then performing the aging operation in a state in which a large number of small loess ceramic balls having a diameter size are added. .

즉, 상기 황토세라믹볼은, 세라믹과 황토의 유효한 기능성이 복합적으로 함께 작용할 수 있고, 특히 황토와 세라믹에서 방출하는 원적외선 및 공명작용으로 고등어 육질 개선에 크게 도움이될 뿐 아니라, 황토의 모공 흡착력에 의해 고등어 비린 등 냄새제거 효율 또한 더 높일 수 있고, 고등어 또는 자숙액과 염액에 포함될 수 있는 유해한 중금속 성분도 함께 제거할 수도 있는 등 유용하다.That is, the loess ceramic ball can act in combination with the effective functionality of ceramic and loess, and in particular, it is not only helpful in improving the quality of mackerel by far-infrared rays and resonances emitted from loess and ceramics, but also in the pore adsorption power of loess. As a result, the efficiency of removing odors such as mackerel fish can be further improved, and harmful heavy metal components that may be included in mackerel or boiled liquid and salt solution can also be removed.

또 황토세라믹볼의 제조는 원적외선 방사율과 미네랄이 풍부한 세라믹스에 황토를 혼합 가공하여 Ball 형태로 제작된 담체로, 황토세라믹볼 100중량부를 기준으로 세라믹 40~60중량부에 황토 또는 마사토 20~40중량부, 나머지 중량부에는 물와 응집제 등 경화제를 배합하여 소성단계(가마에서 1000도 이상의 열로 굽는 과정)를 거쳐 아주 단단한 구형으로 제조될 수 있다. In addition, the manufacture of loess ceramic balls is a carrier made in the form of a ball by mixing and processing loess with ceramics rich in far-infrared emissivity and minerals. Based on 100 parts by weight of loess ceramic balls, 40 to 60 parts by weight of ceramics, 20 to 40 parts by weight of loess or masato Part and the remaining parts by weight can be produced in a very hard sphere through a sintering step (a process of baking with heat of 1000 degrees or more in a kiln) by mixing water and a curing agent such as a coagulant.

<실시예><Example>

<실시예1><Example 1>

유자와 레몬을 세척하고 일정 크기로 컷팅하고, 일정량의 물에 담궈 끓인 후 상온 이하로 식혀 유자레몬자숙액을 준비하였다.The citron and lemon were washed, cut into a certain size, immersed in a certain amount of water, boiled, and then cooled to room temperature or lower to prepare a citron lemon juice solution.

천일염과 양파추출물을 물에 녹여 양파천일염용액을 준비하였다.Sea salt and onion extract were dissolved in water to prepare an onion sea salt solution.

냉동된 고등어를 10℃ 이하의 흐르는 물에 담궈 해동한 다음 지느러미, 내장, 뼈 등과 같은 비가식 부위를 제거하고 2등분으로 자르고 세척하여 고등어필렛을 준비하였다.Frozen mackerel was defrosted by immersing it in running water below 10℃, and then the non-edible parts such as fins, intestines, and bones were removed, cut into two parts, and washed to prepare mackerel fillet.

고등어필렛을 유자레몬자숙액에 15분간 침지하여 자숙액숙성을 실시하였다.The mackerel fillet was immersed in the citron lemon juice for 15 minutes to perform the self-cooking solution.

자숙액숙성단계를 통해 1차 숙성된 고등어필렛을 양파천일염용액에 5~10분간 침지하여 영액숙성을 실시하였다.The mackerel fillet, which was first ripened through the self-fertilization aging step, was immersed in onion sea salt solution for 5 to 10 minutes to perform zero-liquid aging.

염액숙성단계를 거친 고등어필렛을 영하40℃ 이하의 온도에서 급속동결시킨 후 진공포장을 실시하였다.The mackerel fillet, which had undergone the salt solution aging step, was rapidly frozen at a temperature of -40°C or less, followed by vacuum packaging.

<실시예2><Example 2>

실시예 1과 동일한 방법으로 실시하되, 유자레몬자숙액을 준비단계에서, 유자와 레몬에 더하여 매실을 추가로 더 포함시켜서 유자레몬자숙액을 준비하는 하였다.It was carried out in the same manner as in Example 1, but in the preparation step, the citron lemon juice was prepared by adding plums in addition to the citron and lemon.

<실시예3><Example 3>

실시예 1과 동일한 방법으로 실시하되, 자숙액숙성단계와 염액숙성단계 중 어느하나 이상의 단계에서, 용기내에 황토세라믹볼은 투입한 상태에서 자숙액 또는 염액을 채워 속성공정을 실시하였다.It was carried out in the same manner as in Example 1, but in any one or more of the self-boiled liquid aging step and the salt liquid aging step, in a state in which the loess ceramic balls were put into the container, the self-boiled liquid or the salt liquid was filled to perform the rapid process.

<관능검사실험> <Sensory test experiment>

상기 실시예 1, 2, 3을 통해 제조된 고등어 가공품에 대하여 관능검사를 실시하였으며, 아래의 비교예는 본원 발명의 방법이 아닌 일반적인 고등어 가공방법으로 제조한 다음 본원 발명의 실시예 1, 2, 3과 비교하였다.A sensory test was performed on the processed mackerel products manufactured through Examples 1, 2, and 3, and the following comparative examples were prepared by the general mackerel processing method, not the method of the present invention, and then Examples 1, 2, and Compared with 3.

본 관능검사에 참여한 인원은 20~40대의 성인 남녀 30명을 선발하였으며, 이들에게 위 본원 발명의 실시예 1, 2, 3을 통하여 제조된 고등어 가공식품과 비교예에 의해 제조된 고등어 가공식품을 식음하도록 한 다음 그 맛과 육질의 씹히는 정도, 비린내 정도, 맛의 기호도, 선도(육안에 의한 신선한 정도)를 각각 평가할 수 있도록 하였다.The number of persons participating in this sensory test selected 30 men and women in their 20s to 40s, and to these processed mackerel processed foods manufactured through Examples 1, 2, and 3 of the present invention above and processed mackerel foods manufactured according to Comparative Examples. After eating and drinking, the taste and chewiness of the meat quality, the degree of fishy smell, taste preference, and freshness (freshness by the naked eye) could be evaluated respectively.

평가의 표시는 10점 ~ 90점까지의 수치로 표시할 수 있으며, 점수가 낮을 수록 나쁜 정도를 나타내는 것이고, 점수가 높을 수록 좋은 정도를 나타낸다..The evaluation can be displayed in a number from 10 to 90 points, and the lower the score, the worse the score, and the higher the score, the better.

*관능검사결과표**Sensory test result table*

구분division 맛flavor 비린내 정도Fishy degree 식감Texture 기호도Preference 선도leadership 실시예1Example 1 9393 1717 8989 8787 8787 실시예2Example 2 9595 1111 9292 8888 9292 실시예3Example 3 9898 55 9797 9393 9999 비교예Comparative example 6565 7676 7171 5656 4848

위 관능검사결과표를 통해 확인되는 바와 같이 본원 발명에 의해 제조된 고등어 가공식품(실시예1,2,3)이 일반적인 방법으로 제조된 고등어가공식품(비교예)에 비해 그 맛과 비린내 정도, 육질이 씹히는 식감, 맛의 기호도, 선도(육안에 의한 신선한 정도)를 포함하는 모든 항목에서 높은 점수를 받아 더욱 우수한 것으로 나타났다.As confirmed through the sensory test result table above, the processed mackerel food (Examples 1, 2, and 3) manufactured according to the present invention was compared to the processed mackerel food (Comparative Example) manufactured by the general method, and its taste, fishiness, and meat quality The chewy texture, taste preference, and freshness (freshness by the naked eye) received high scores in all items and were found to be more excellent.

다양한 실시예를 통한 주요 성분들의 비율과 관련하여 살펴보면, Looking in relation to the ratio of the main components through various examples,

유자레몬자숙액을 얻는 자숙액준비단계에서 사용되는 유자와 레몬은, 고등어육 3중량부를 기준으로, 2중량부와 1중량부의 비율로 이루어지는 것이 가장 바람직하다.It is most preferable that the citron and lemon used in the self-cooking liquid preparation step of obtaining the yuzu lemon-simmered liquid are made in a ratio of 2 parts by weight and 1 part by weight based on 3 parts by weight of mackerel meat.

또한, 유자레몬자숙액을 얻는 자숙액준비단계에서 사용되는 유자와 레몬에, 매실을 더 투입할 수 있는데, 이때 유자와 레몬 및 매실은, 고등어육 3중량부를 기준으로, 2중량부와 1중량부와 1중량부의 비율로 이루어지는 것이 가장 바람직하다.In addition, it is possible to add more plums to the citron and lemon used in the boiling liquid preparation step of obtaining the citron lemon juice, and at this time, the citron, lemon and plum are 2 parts by weight and 1 part by weight based on 3 parts by weight of mackerel meat. Most preferably, it is made in a ratio of parts and 1 part by weight.

Claims (1)

유자와 레몬을 포함하되 선택적으로 더 포함할 수 있는 매실을 세척하고 일정 크기로 컷팅하고, 일정량의 물에 담궈 끓인 후 상온 이하로 식혀 유자레몬자숙액을 얻는 자숙액준비단계;
천일염과 양파추출물을 물에 녹여 양파천일염용액을 얻는 염액준비단계;
냉동된 고등어를 10℃ 이하의 흐르는 물에 침지하여 해동한 다음 비가식 부위를 제거하고 일정한 등분으로 자르고 흐르는 물에 세척하여 고등어필렛을 얻는 고등어필렛준비단계;
고등어필렛을 유자레몬자숙액에 15분간 침지하여 숙성하는 자숙액숙성단계;
자숙액숙성단계를 통해 1차 숙성된 고등어필렛을 양파천일염용액에 5~10분간 침지하여 한번 더 숙성하는 염액숙성단계;
염액숙성단계를 거친 고등어필렛을 영하40℃ 이하의 온도에서 급속동결시킨 후 진공포장하는 포장단계를 포함하며,
상기 자숙액숙성단계와 염액숙성단계 중 어느하나 이상의 단계에서, 사용되는 숙성용 용기내에 황토세라믹볼을 더 투입한 상태에서 자숙액 또는 염액을 채워 숙성 공정을 실시하는 것을 특징으로 한 선도저하 방지를 위한 고등어 가공방법.A self-boiled liquid preparation step of washing plums including citron and lemon, but optionally further containing plums, cutting them to a certain size, immersing them in a certain amount of water, boiling them, and then cooling them to room temperature or lower to obtain a juice of citron lemon juice;
A salt solution preparation step of dissolving sea salt and onion extract in water to obtain an onion sea salt solution;
The mackerel fillet preparation step of immersing frozen mackerel in running water below 10℃ to defrost, removing the unedible part, cutting it into regular equal parts, and washing it in running water to obtain mackerel fillet ;
A self-cooking liquid maturation step of immersing mackerel fillet in a citron lemon-soaked liquid for 15 minutes to ripen;
A salt solution aging step of immersing the mackerel fillet, which has been first aged through the self-boiled liquid aging step, in the onion natural salt solution for 5-10 minutes, and then aging once more;
It includes a packaging step of vacuum packaging after rapidly freezing the mackerel fillet that has undergone the salt solution aging step at a temperature of -40°C or less,
In any one or more of the boiling liquid aging step and the salt liquid aging step, in a state in which loess ceramic balls are further added in the aging container to be used, the aging process is carried out by filling the boiled liquid or the salt solution to prevent deterioration of freshness. Mackerel processing method for.
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