KR102292108B1 - Salted mackerel using green tangerine and Preparing method thereof - Google Patents
Salted mackerel using green tangerine and Preparing method thereof Download PDFInfo
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- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
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- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
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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
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- 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
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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Abstract
본 발명은 제조 과정에 청귤이 이용되어, 비린내가 효과적으로 제거되고 육질 상태가 좋으며 향, 맛, 식감 등의 관능성이 향상된 간고등어 및 이의 제조방법에 대한 것이다.The present invention relates to dried mackerel and its manufacturing method, wherein green tangerine is used in the manufacturing process, fishy smell is effectively removed, meat quality is good, and sensory properties such as flavor, taste, and texture are improved.
Description
본 발명은 제조 과정에 청귤이 이용되어, 비린내가 효과적으로 제거되고 육질 상태가 좋으며 향, 맛, 식감 등의 관능성이 향상된 간고등어 및 이의 제조방법에 대한 것이다.The present invention relates to dried mackerel and its manufacturing method, wherein green tangerine is used in the manufacturing process, fishy smell is effectively removed, meat quality is good, and sensory properties such as flavor, taste, and texture are improved.
고등어는 가격이 저렴할 뿐만 아니라 맛과 영양이 뛰어나 널리 사랑받고 있는 생선이다. 하지만, 고등어는 혈합육을 많이 함유한데다 지방질도 듬뿍 들어 있어 선도의 저하가 빨라, 부패를 막고 오랜 기간 보존하기 위해 하기의 특허문헌처럼 내장을 제거한 후 염장하여 제조된 간고등어로 이용되고 있다.Mackerel is a popular fish because of its low price and excellent taste and nutrition. However, since mackerel contains a lot of blood and fat, the freshness deteriorates quickly, and in order to prevent spoilage and preserve it for a long time, it is used as ground mackerel prepared by salting after removing the intestines as shown in the following patent document.
<특허문헌><Patent Literature>
공개특허공보 제10-2013-0057582호(2013. 06. 03. 공개) "미역을 함유한 저장성이 탁월하고 미네랄이 다량 함유된 간고등어를 제조하는 제조방법"Unexamined Patent Publication No. 10-2013-0057582 (published on Jun. 03, 2013) "Manufacturing method for producing mackerel containing seaweed with excellent storage properties and a large amount of minerals"
하지만, 종래의 제조방법으로 제조된 간고등어는 특유의 비린내가 나고 보존 기간을 늘이기 위해서는 많은 소금이 사용되는 문제가 있다.However, ground mackerel produced by the conventional manufacturing method has a unique fishy smell and has a problem in that a lot of salt is used to extend the storage period.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로,The present invention has been devised to solve the above problems,
본 발명은 청귤이 이용되어, 비린내가 효과적으로 제거되고, 육질 상태가 좋으며, 관능성이 향상된 간고등어 및 이의 제조방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a dried mackerel and a method for producing the same, wherein green tangerine is used, fishy smell is effectively removed, meat quality is good, and sensory is improved.
또한, 본 발명은 추가적인 유용 성분을 이용하여, 단점을 보완하고 새로운 효과를 가지는 간고등어 및 이의 제조방법을 제공하는데 그 목적이 있다.In addition, an object of the present invention is to provide a mackerel and a manufacturing method thereof using additional useful ingredients to compensate for the shortcomings and have a new effect.
본 발명은 앞서 본 목적을 달성하기 위하여 다음과 같은 구성을 가진 실시예에 의해 구현된다.The present invention is implemented by an embodiment having the following configuration in order to achieve the above object.
본 발명의 일 실시예에 따르면, 본 발명에 따른 간고등어의 제조방법은 고등어의 내장을 제거하고 세척하여 준비하는 고등어손질단계와, 상기 고등어손질단계에서 준비된 고등어를 침지할 염장액을 준비하는 염장액준비단계와, 상기 고등어손질단계에서 준비된 고등어를 상기 염장액준비단계에서 준비된 염장액에 일정 시간 동안 침지하는 침지단계를 포함하며, 상기 염장액은 물, 소금 및 청귤액을 포함하는 것을 특징으로 한다.According to an embodiment of the present invention, the method for producing ground mackerel according to the present invention includes a mackerel trimming step of removing and washing the intestines of mackerel and preparing a salting solution for immersing the mackerel prepared in the mackerel trimming step. A preparation step, and an immersion step of immersing the mackerel prepared in the mackerel trimming step in the salting solution prepared in the salting solution preparation step for a predetermined time, wherein the salting solution comprises water, salt and green tangerine solution .
본 발명의 다른 실시예에 따르면, 본 발명에 따른 간고등어의 제조방법에 있어서 상기 물 100중량부에 대하여 소금 4 내지 5중량부 및 청귤액 15 내지 25중량부가 사용되는 것을 특징으로 한다.According to another embodiment of the present invention, in the method for producing ground mackerel according to the present invention, 4 to 5 parts by weight of salt and 15 to 25 parts by weight of green tangerine liquid are used with respect to 100 parts by weight of water.
본 발명의 또 다른 실시예에 따르면, 본 발명에 따른 간고등어의 제조방법은 상기 침지단계 후 고등어를 냉동하는 냉동단계와, 상기 냉동단계에서 냉동된 고등어에 분사액을 분사하는 분사단계를 추가로 포함하며, 상기 분사액은 물 및 청귤액을 포함하며, 상기 물 100중량부에 대하여 청귤액 80 내지 120중량부가 사용되는 것을 특징으로 한다.According to another embodiment of the present invention, the method for producing ground mackerel according to the present invention further includes a freezing step of freezing the mackerel after the immersion step, and a spraying step of spraying a spray liquid to the frozen mackerel in the freezing step. And, the injection liquid includes water and green tangerine liquid, and 80 to 120 parts by weight of the green tangerine liquid is used with respect to 100 parts by weight of the water.
본 발명의 또 다른 실시예에 따르면, 본 발명에 따른 간고등어의 제조방법에 있어서 상기 염장액은 훼이파우더, 선도향상제 및 기능첨가제를 추가로 포함하며, 상기 훼이파우더는 물 100중량부당 5 내지 10중량부가 사용되고, 상기 선도향상제는 물 100중량부당 2 내지 5중량부가 사용되며, 상기 기능첨가제는 물 100중량부당 2 내지 5중량부가 사용되는 것을 특징으로 한다.According to another embodiment of the present invention, in the method for producing mackerel according to the present invention, the salting solution further includes whey powder, a freshness improving agent and a functional additive, and the whey powder is 5 to 10 parts by weight per 100 parts by weight of water. An additive is used, and the freshness improving agent is used in an amount of 2 to 5 parts by weight per 100 parts by weight of water, and the functional additive is used in an amount of 2 to 5 parts by weight per 100 parts by weight of water.
본 발명의 또 다른 실시예에 따르면, 본 발명에 따른 간고등어의 제조방법에 있어서 상기 선도향상제는 스테비아추출물 90 내지 110중량부, 눈향나무추출물 90 내지 110중량부, 먼나무추출물 90 내지 110중량부 및 꽈리추출물 90 내지 110중량부를 포함하는 것을 특징으로 한다.According to another embodiment of the present invention, in the method for producing mackerel according to the present invention, the freshness improving agent is 90 to 110 parts by weight of a stevia extract, 90 to 110 parts by weight of an oleracea extract, 90 to 110 parts by weight of a mulberry extract, and It is characterized in that it contains 90 to 110 parts by weight of the extract.
본 발명의 또 다른 실시예에 따르면, 본 발명에 따른 간고등어의 제조방법에 있어서 상기 기능첨가제는 백복령추출물 90 내지 110중량부, 천궁추출물 90 내지 110중량부, 우슬추출물 90 내지 110중량부, 말발도리추출물 90 내지 110중량부, 지치추출물 90 내지 110중량부 및 백출추출물 90 내지 110중량부를 포함하는 것을 특징으로 한다.According to another embodiment of the present invention, in the method for producing dried mackerel according to the present invention, the functional additive is 90 to 110 parts by weight of baekbokryeong extract, 90 to 110 parts by weight of cheongung extract, 90 to 110 parts by weight of hyssop extract, and extract 90 to 110 parts by weight, 90 to 110 parts by weight of the extract, and 90 to 110 parts by weight of the baek extract extract.
본 발명에 따른 간고등어의 제조방법에 있어서 상기 분사액은 우엉추출물, 무추출물 및 옥수수수염추출물을 추가로 포함하며, 상기 우엉추출물은 물 100중량부당 5 내지 10중량부가 사용되고, 상기 무출물은 물 100중량부당 5 내지 10중량부가 사용되며, 상기 옥수수수염추출물은 5 내지 10중량부가 사용되는 것을 특징으로 한다.In the method for producing mackerel according to the present invention, the spraying solution further comprises a burdock extract, a non-extract and a corn beard extract, and the burdock extract is used in 5 to 10 parts by weight per 100 parts by weight of water, and the non-extract is 100 parts by weight of water. 5 to 10 parts by weight are used per part by weight, and the corn beard extract is characterized in that 5 to 10 parts by weight are used.
본 발명의 또 다른 실시예에 따르면, 본 발명에 따른 간고등어는 제1항 내지 제7항 중 어느 한 항의 제조방법에 의해 제조되는 것을 특징으로 한다.According to another embodiment of the present invention, the mackerel according to the present invention is characterized in that it is produced by the manufacturing method of any one of claims 1 to 7.
본 발명은 앞서 본 실시예에 의해 다음과 같은 효과를 얻을 수 있다.The present invention can obtain the following effects by the present embodiment above.
본 발명은 청귤이 이용되어, 비린내가 효과적으로 제거되고, 육질 상태가 좋으며, 관능성이 향상된 간고등어를 제공할 수 있는 효과가 있다..In the present invention, green tangerine is used, and the fishy smell is effectively removed, the meat quality is good, and there is an effect that can provide mackerel with improved sensuality.
또한, 본 발명은 추가적인 유용 성분을 이용하여, 단점을 보완하고 새로운 효과를 가지는 간고등어를 제공할 수 있는 효과가 있다.In addition, the present invention has the effect of using additional useful ingredients, supplementing the shortcomings and providing mackerel with new effects.
이하에서는 본 발명에 따른 청귤을 이용한 간고등어 및 이의 제조방법을 상세히 설명한다. 특별한 정의가 없는 한 본 명세서의 모든 용어는 본 발명이 속하는 기술분야의 통상의 지식을 가진 기술자가 이해하는 당해 용어의 일반적 의미와 동일하고 만약 본 명세서에 사용된 용어의 의미와 충돌하는 경우에는 본 명세서에 사용된 정의에 따른다. 또한, 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능 및 구성에 대해 상세한 설명은 생략한다. 명세서 전체에서, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미한다.Hereinafter, a dried mackerel using green tangerine according to the present invention and a manufacturing method thereof will be described in detail. Unless otherwise defined, all terms in this specification have the same general meaning as understood by those skilled in the art to which the present invention belongs, and in case of conflict with the meaning of the terms used in this specification, the According to the definition used in the specification. In addition, detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.
본 발명의 일 실시예에 따른 청귤을 이용한 간고등어의 제조방법은 고등어의 내장을 제거하고 세척하여 준비하는 고등어손질단계와, 상기 고등어손질단계에서 준비된 고등어를 침지할 염장액을 준비하는 염장액준비단계와, 상기 고등어손질단계에서 준비된 고등어를 상기 염장액준비단계에서 준비된 염장액에 일정 시간 동안 침지하는 침지단계와, 상기 침지단계 후 고등어를 급속 냉동하는 냉동단계와, 상기 냉동단계에서 냉동된 고등어에 청귤액을 포함하는 분사액을 분사하는 분사단계와, 상기 분사단계 후 고등어를 진공 포장하는 포장단계 등을 포함한다.The method for preparing ground mackerel using green tangerine according to an embodiment of the present invention includes a mackerel trimming step of removing and washing the intestines of the mackerel and preparing a salting solution for immersing the mackerel prepared in the mackerel trimming step. And, an immersion step of immersing the mackerel prepared in the mackerel trimming step in the salting solution prepared in the salting solution preparation step for a certain time, and a freezing step of rapidly freezing the mackerel after the immersion step, and in the frozen mackerel in the freezing step It includes a spraying step of spraying a spraying liquid containing green tangerine liquid, and a packaging step of vacuum packaging the mackerel after the spraying step.
상기 고등어손질단계는 고등어의 내장을 제거하고 세척하여 준비하는 단계로, 상기 고등어손질단계에서 준비된 고등어는 하기의 단계를 거쳐 간고등어로 제조되게 된다.The mackerel trimming step is a step to prepare by removing and washing the intestines of mackerel, and the mackerel prepared in the mackerel trimming step is prepared as ground mackerel through the following steps.
상기 염장액준비단계는 상기 고등어손질단계에서 준비된 고등어를 침지할 염장액을 준비하는 단계로, 상기 염장액은 물, 소금, 청귤액 등을 포함하며, 물 100중량부에 대하여 소금 4 내지 5중량부, 청귤액 15 내지 25중량부가 사용되는 것이 바람직하다. 상기 청귤액은 청귤을 분쇄하고 여과하여 찌거기가 제거된 청귤의 액을 의미하며, 상기 청귤은 덜익어 껍질이 초록색인 감귤을 의미하며 풋귤이라고 하고, 제주도 기준 매년 8월 내지 9월에 얻을 수 있다. 상기 염장액은 훼이파우더, 선도향상제, 기능첨가제 등을 추가로 포함할 수 있으며, 상기 훼이파우더는 물 100중량부당 5 내지 10중량부가 사용되며, 상기 선도향상제는 물 100중량부당 2 내지 5중량부가 사용되며, 상기 기능첨가제는 물 100중량부당 2 내지 5중량부가 사용될 수 있다. 상기 훼이파우더는 훼이(whey)에서 얻어지게 되는데, 상기 훼이는 우유 또는 탈지유에 레넷이나 산을 가하여 생기는 커드를 제거한 후에 배출되는 황록색의 액체부분으로, 커드를 제외한 수용액을 의미하며 전 단백질의 20%를 포함하며, 유당, 락토알부민, 락토글로불린, 무기질 등이 포함되어 있다. 분말 형태인 상기 훼이파우더는 치즈의 제조과정에서 분리제거된 훼이를 여과하여 찌꺼기를 제거하고, 찌꺼기가 제거된 훼이를 감압 농축하고 동결건조하여 얻을 수 있으며, 간고등어의 제조시 상기 훼이파우더를 사용하는 경우 간고등의 부드러운 식감을 향상시킨다. 상기 선도향상제는 스테비아추출물 90 내지 110중량부, 눈향나무추출물 90 내지 110중량부, 먼나무추출물 90 내지 110중량부 및 꽈리추출물 90 내지 110중량부를 포함하며, 상기 간고등의 신선도를 증가시켜 보존기간을 향상시킨다. 상기 스테비아는 쌍떡잎식물 초롱꽃목 국화과의 여러해살이풀이며, 상기 눈향나무는 겉씨식물 구과목 측백나무과의 상록 침엽 관목이고, 상기 먼나무는 쌍떡잎식물 무환자나무목 감탕나무과의 상록교목이며, 상기 꽈리는 가지과에 속하는 다년생 초본식물이다. 상기 스테비아추출물, 눈향나무추출물, 먼나무추출물, 꽈리추출물은 스테비아잎, 눈향나무잎, 먼나무잎, 꽈리잎 각각을 식초에 일정 시간 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 얻을 수 있다. 상기 기능첨가제는 백복령추출물 90 내지 110중량부, 천궁추출물 90 내지 110중량부, 우슬추출물 90 내지 110중량부, 말발도리추출물 90 내지 110중량부, 지치추출물 90 내지 110중량부 및 백출추출물 90 내지 110중량부를 포함하여, 항염증 효과를 제공한다. 상기 백복령은 소나무 뿌리에 기생하는 균체로 솔풍령이라고도 하며, 상기 천궁은 쌍떡잎식물 이판화군 산형화목 미나리과의 여러해살이풀이고, 상기 우슬은 비름과에 속하는 여러해살이 초본식물이며, 상기 말발도리는 쌍떡잎식물 장미목 범의귀과의 낙엽관목이고, 상기 지치는 쌍떡잎식물 지치과의 여러해살이 풀이며, 상기 백출은 국화과의 삽주의 뿌리줄기이다. 상기 백복령추출물, 천궁추출물, 우슬추출물, 말발도리추출물, 지치추출물, 백출추출물은 백복령, 천궁(뿌리), 우슬(뿌리), 말발도리(잎), 지치(잎), 백출(뿌리줄기)를 식초에 일정 시간 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 얻을 수 있다.The salting solution preparation step is a step of preparing a salting solution for immersing the mackerel prepared in the mackerel trimming step, and the salting solution includes water, salt, green tangerine solution, etc., and 4 to 5 weight of salt with respect to 100 parts by weight of water. It is preferable that 15 to 25 parts by weight of green tangerine liquid are used. The green mandarin liquid refers to the liquid of green mandarin oranges from which the residue is removed by crushing and filtering green mandarin oranges, and the green mandarin oranges are unripe and green mandarin oranges and are called green mandarins, and can be obtained from August to September every year on the basis of Jeju Island. . The salting solution may further include whey powder, a freshness enhancer, a functional additive, etc., 5 to 10 parts by weight of the whey powder is used per 100 parts by weight of water, and 2 to 5 parts by weight of the freshness improving agent per 100 parts by weight of water 2 to 5 parts by weight of the functional additive may be used per 100 parts by weight of water. The whey powder is obtained from whey, which is a yellow-green liquid part discharged after removing the curd produced by adding rennet or acid to milk or skim milk. It contains lactose, lactalbumin, lactoglobulin, and minerals. The whey powder in powder form can be obtained by filtering the whey separated and removed during the production of cheese to remove the residue, and concentrating the whey from which the residue has been removed under reduced pressure and freeze-drying. If it is, it improves the soft texture such as gango. The freshness enhancer includes 90 to 110 parts by weight of a stevia extract, 90 to 110 parts by weight of an oleracea extract, 90 to 110 parts by weight of a mulberry extract, and 90 to 110 parts by weight of an extract of serrata, and increases the freshness of the gango, etc. to increase the storage period. improve The stevia is a dicotyledonous perennial plant of the order Asteraceae, the rhododendron is an evergreen coniferous shrub of the gymnospermaceae Coniferaceae, and the dicotyledonous tree is an evergreen tree of the dicotyledonous plant, Asteraceae, and the algae belongs to the Solanaceae family. It is a perennial herbaceous plant. The stevia extract, serrata oleracea extract, mulberry extract, and stevia extract can be obtained by immersing each of stevia leaves, dandelion leaves, mulberry leaves, and alfalfa leaves in vinegar for a certain period of time, removing the residue, and concentrating the filtrate under reduced pressure and freeze-drying. have. The functional additive is 90 to 110 parts by weight of baekbokryeong extract, 90 to 110 parts by weight of chrysanthemum extract, 90 to 110 parts by weight of hyssop extract, 90 to 110 parts by weight of malbaldori extract, 90 to 110 parts by weight of chichi extract and 90 to 110 parts by weight of baekchul extract It provides anti-inflammatory effects, including wealth. The baekbokryeong is a parasitic fungus on the root of a pine tree and is also called pine pungnyeong, the chrysanthemum is a dicotyledonous plant, a dicotyledonous plant, a dicotyledonous plant, a perennial plant of the Umbelliferae family, and the hyssop is a perennial herbaceous plant belonging to the hyssopaceae. It is a deciduous shrub of the Asteraceae family, the dwarf is a perennial grass of the dicotyledon family, and the baekchul is the rhizome of a sap of the Asteraceae. The baekbokryeong extract, cheongung extract, hyssop extract, horsetail extract, jichi extract, and baekchul extract are baekbokryeong, cheongung (root), hyssop (root), malbaldori (leaf), hyssop (leaf), baekchul (rhizome) in vinegar. It can be obtained by concentrating the filtrate obtained by immersion for time and removing impurities under reduced pressure and freeze-drying.
상기 침지단계는 상기 고등어손질단계에서 준비된 고등어를 상기 염장액준비단계에서 준비된 염장액에 일정 시간 동안 침지하는 단계로, 예컨대 30 내지 90분 동안 상기 고등어를 염장액에 침치하여 수행될 수 있다.The immersion step is a step of immersing the mackerel prepared in the mackerel trimming step in the salting solution prepared in the salting solution preparation step for a certain period of time, for example, it may be performed by immersing the mackerel in the salting solution for 30 to 90 minutes.
상기 냉동단계는 상기 침지단계 후 고등어를 급속 냉동하는 단계이며, 상기 분사단계는 상기 냉동단계에서 냉동된 고등어에 청귤액을 포함하는 분사액을 분사하는 단계이며, 상기 포장단계는 상기 분사단계 후 고등어를 진공 포장하는 단계이다. 상기 분사액은 물, 청귤액 등을 포함하며, 상기 물 100중량부에 대하여 청귤액 80 내지 120중량부가 사용되는 것이 바람직하다. 상기 분사액에는 신맛을 제거하고 부드러운 맛을 향상시키기 위해 우엉추출물, 무추출물, 옥수수수염추출물 등을 추가로 포함할 수 있다. 상기 우엉추출물은 물 100중량부당 5 내지 10중량부가 사용되며, 상기 무추출물은 물 100중량부당 5 내지 10중량부가 사용되며, 상기 옥수수수염추출물은 5 내지 10중량부가 사용될 수 있다. 상기 우엉추출물, 무추출물, 옥수수수염추출물은 말린 우엉, 말린 무, 말린 옥수수수염 각각을 식초에 일정 시간 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 얻을 수 있다. 본 발명은 청귤이 이용되어, 비린내가 효과적으로 제거되고, 육질 상태가 좋으며, 관능성이 향상된 간고등어를 제공할 수 있게 된다.The freezing step is a step of rapidly freezing the mackerel after the immersion step, the spraying step is a step of spraying a spray liquid containing green tangerine liquid to the mackerel frozen in the freezing step, and the packaging step is the mackerel after the spraying step is vacuum-packed. The spray liquid includes water, green tangerine liquid, and the like, and 80 to 120 parts by weight of green tangerine liquid is preferably used with respect to 100 parts by weight of the water. The spray liquid may further include burdock extract, non-extract, corn beard extract, etc. to remove sour taste and improve soft taste. The burdock extract may be used in 5 to 10 parts by weight per 100 parts by weight of water, the non-extract may be used in 5 to 10 parts by weight per 100 parts by weight of water, and 5 to 10 parts by weight of the corn beard extract may be used. The burdock extract, radish extract, and corn beard extract can be obtained by immersing each of dried burdock, dried radish, and dried corn beard in vinegar for a certain period of time, and then concentrating the filtrate obtained by removing the ingredients under reduced pressure and freeze-drying. In the present invention, green tangerine is used, and fishy smell is effectively removed, meat quality is good, and it is possible to provide mackerel with improved sensuality.
본 발명의 다른 실시예에 따른 간고등어는 상기 간고등어의 제조방법에 의해서 제조되는 것을 특징으로 한다.Garlic mackerel according to another embodiment of the present invention is characterized in that it is prepared by the method for producing the liver mackerel.
<실시예 1> 시료의 준비<Example 1> Preparation of samples
1. 청귤액의 준비1. Preparation of green tangerine juice
제주도에서 8월에 수확한 청귤을 분쇄하고 여과하여 찌꺼기가 제거된 청귤액을 준비하였다.A green mandarin orange harvested in Jeju Island in August was crushed and filtered to prepare a green mandarin liquid from which residues were removed.
2. 훼이파우더의 준비2. Preparation of whey powder
우유에 유산균을 접종하고 응유효소를 첨가한 후 가열하여 커드를 형성한 후 커드에서 훼이를 분리하고, 분리된 훼이를 면포를 이용하여 여과하고, 여과된 훼이를 감압 농축하고 동결건조하여 훼이파우더를 얻었다.After inoculating milk with lactic acid bacteria, adding milk curd enzyme, heating to form a curd, separating the whey from the curd, filtering the separated whey using a cotton cloth, concentrating the filtered whey under reduced pressure, and freeze-drying to make whey powder got it
3. 선도향상제의 준비3. Preparation of freshness enhancer
(1) 스테비아잎 10g, 눈향나무잎 10g, 먼나무잎 10g 및 꽈리잎 10g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 선도향상제 1을 얻었다.(1) 10 g of stevia leaves, 10 g of stevia leaves, 10 g of mulberry leaves, and 10 g of alfalfa leaves were immersed in 500 ml of vinegar for 2 days, and the resulting filtrate was concentrated under reduced pressure and freeze-dried to obtain Freshness Enhancer 1.
(2) 스테비아잎 40g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 선도향상제 2를 얻었다.(2) 40 g of stevia leaves were immersed in 500 ml of vinegar for 2 days, and the resulting filtrate was concentrated under reduced pressure and freeze-dried to obtain Freshness Enhancer 2.
(3) 눈향나무잎 20g 및 먼나무잎 20g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 선도향상제 3을 얻었다.(3) The filtrate obtained by immersing 20 g of oyster leaves and 20 g of mulberry leaves in 500 ml of vinegar for 2 days and removing the residues was concentrated under reduced pressure and freeze-dried to obtain Freshness Enhancer 3.
4. 기능첨가제의 준비4. Preparation of functional additives
(1) 백복령 10g, 천궁(뿌리) 10g, 우슬(뿌리) 10g, 말발도리(잎) 10g, 지치(잎) 10g 및 백출(뿌리줄기) 10g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 기능첨가제 1을 었었다.(1) 10 g of baekbokryeong, 10g of cheongung (root), 10g of hyssop (root), 10g of malbaldori (leaves), 10g of chives (leaf) and 10g of baekchul (rhizome) were immersed in 500ml of vinegar for 2 days and obtained by removing the ingredients. The filtrate was concentrated under reduced pressure and freeze-dried to obtain Functional Additive 1.
(2) 백복령 60g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 기능첨가제 2를 었었다.(2) 60 g of baekbokryeong was immersed in 500ml of vinegar for 2 days, and the resulting filtrate was concentrated under reduced pressure and freeze-dried to add functional additive 2.
(3) 천궁(뿌리) 20g, 우슬(뿌리) 20g 및 말발도리(잎) 20g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 기능첨가제 3을 었었다.(3) 20 g of cheongung (root), 20 g of hyssop (root), and 20 g of malbaldori (leaf) were immersed in 500 ml of vinegar for 2 days, and the filtrate obtained by removing the impurities was concentrated under reduced pressure and freeze-dried to add Functional Additive 3.
5. 분사액 첨가제의 준비5. Preparation of propellant additives
(1) 말린 우엉 10g, 말린 무 10g 및 말린 옥수수수염 10g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 분사액 첨가제 1을 얻었다.(1) 10 g of dried burdock root, 10 g of dried radish, and 10 g of dried corn beard were immersed in 500 ml of vinegar for 2 days, and the filtrate obtained by removing impurities was concentrated under reduced pressure and freeze-dried to obtain spray additive 1.
(2) 말린 우엉 30g을 식초 500ml에 2일 동안 침지하고 건더기를 제거하여 얻은 여과액을 감압농축하고 동결건조하여 분사액 첨가제 2를 얻었다.(2) 30 g of dried burdock root was immersed in 500 ml of vinegar for 2 days, and the resulting filtrate was concentrated under reduced pressure and freeze-dried to obtain spray additive 2.
6. 염장액의 준비6. Preparation of salt solution
(1) 물 100 중량부당 소금 4.5중량부 및 청귤액 20중량부를 혼합하여 염장액 1을 준비하였다.(1) Salted solution 1 was prepared by mixing 4.5 parts by weight of salt and 20 parts by weight of green tangerine solution per 100 parts by weight of water.
(2) 물 100 중량부당 소금 4.5중량부 및 청귤액 10중량부를 혼합하여 염장액 2를 준비하였다.(2) Salted solution 2 was prepared by mixing 4.5 parts by weight of salt and 10 parts by weight of green tangerine solution per 100 parts by weight of water.
(3) 물 100 중량부당 소금 4.5중량부 및 청귤액 30중량부를 혼합하여 염장액 3을 준비하였다.(3) Salted solution 3 was prepared by mixing 4.5 parts by weight of salt and 30 parts by weight of green tangerine solution per 100 parts by weight of water.
(4) 물 100 중량부당 소금 4.5중량부, 청귤액 20중량부 및 훼이파우더 7중량부를 혼합하여 염장액 4를 준비하였다.(4) Salted solution 4 was prepared by mixing 4.5 parts by weight of salt, 20 parts by weight of green tangerine liquid, and 7 parts by weight of whey powder per 100 parts by weight of water.
(5) 물 100 중량부당 소금 4.5중량부, 청귤액 20중량부, 훼이파우더 7중량부 및 선도향상제(1) 3중량부를 혼합하여 염장액 5를 준비하였다.(5) Salt solution 5 was prepared by mixing 4.5 parts by weight of salt, 20 parts by weight of green tangerine liquid, 7 parts by weight of whey powder and 3 parts by weight of freshness enhancer (1) per 100 parts by weight of water.
(6) 물 100 중량부당 소금 4.5중량부, 청귤액 20중량부, 훼이파우더 7중량부, 선도향상제(1) 3중량부 및 기능성첨가제(1) 3중량부를 혼합하여 염장액 6을 준비하였다.(6) Salt solution 6 was prepared by mixing 4.5 parts by weight of salt, 20 parts by weight of green tangerine liquid, 7 parts by weight of whey powder, 3 parts by weight of freshness enhancer (1) and 3 parts by weight of functional additive (1) per 100 parts by weight of water.
(7) 물 100 중량부당 소금 4.5중량부, 청귤액 20중량부, 훼이파우더 7중량부, 선도향상제(2) 3중량부 및 기능성첨가제(1) 3중량부를 혼합하여 염장액 7을 준비하였다.(7) Salt solution 7 was prepared by mixing 4.5 parts by weight of salt, 20 parts by weight of green tangerine liquid, 7 parts by weight of whey powder, 3 parts by weight of freshness enhancer (2) and 3 parts by weight of functional additive (1) per 100 parts by weight of water.
(8) 물 100 중량부당 소금 4.5중량부, 청귤액 20중량부, 훼이파우더 7중량부, 선도향상제(3) 3중량부 및 기능성첨가제(1) 3중량부를 혼합하여 염장액 8을 준비하였다.(8) Salt solution 8 was prepared by mixing 4.5 parts by weight of salt, 20 parts by weight of green tangerine liquid, 7 parts by weight of whey powder, 3 parts by weight of freshness enhancer (3) and 3 parts by weight of functional additive (1) per 100 parts by weight of water.
7. 분사액의 준비7. Preparation of spray solution
(1) 물 100 중량부당 청귤액 100중량부를 혼합하여 분사액 1을 준비하였다.(1) Spray solution 1 was prepared by mixing 100 parts by weight of green tangerine liquid per 100 parts by weight of water.
(2) 물 100 중량부당 청귤액 100중량부 및 분사액 첨가제(1) 20중량부를 혼합하여 분사액 2를 준비하였다.(2) 100 parts by weight of green tangerine liquid per 100 parts by weight of water and 20 parts by weight of the spray additive (1) were mixed to prepare a spray solution 2.
(3) 물 100 중량부당 청귤액 100중량부 및 분사액 첨가제(2) 20중량부를 혼합하여 분사액 3을 준비하였다.(3) 100 parts by weight of green tangerine liquid per 100 parts by weight of water and 20 parts by weight of the injection liquid additive (2) were mixed to prepare a spray solution 3.
<실시예 2> 간고등어의 제조<Example 2> Preparation of ground mackerel
1. 고등어의 내장을 제거하고 세척한 후, 염장액 1에 90분 동안 침지하고, 염장액에서 꺼낸 고등어를 냉동하고 진공포장하여 간고등어 1을 얻었다.1. After removing and washing the intestines of the mackerel, immersed in salted solution 1 for 90 minutes, the mackerel removed from the salted solution was frozen and vacuum-packed to obtain ground mackerel 1.
2. 염장액 1 대신에 염장액 2를 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 2를 얻었다.2. The other conditions were the same as in Example 2 1, except that salting solution 2 was used instead of salting solution 1 to obtain ground mackerel 2.
3. 염장액 1 대신에 염장액 3을 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 3을 얻었다.3. Salted mackerel 3 was obtained in the same manner as in Example 2, except that salting solution 3 was used instead of salting solution 1.
4. 염장액 1 대신에 염장액 4를 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 4를 얻었다.4. Ground mackerel 4 was obtained in the same manner as in Example 2 1 except that salting solution 4 was used instead of salting solution 1.
5. 염장액 1 대신에 염장액 5를 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 5를 얻었다.5. Ground mackerel 5 was obtained in the same manner as in Example 2 1 except that salting solution 5 was used instead of salting solution 1.
6. 염장액 1 대신에 염장액 6을 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 6을 얻었다.6. Other conditions were the same as in Example 2 1, except that salting solution 6 was used instead of salting solution 1 to obtain ground mackerel 6.
7. 염장액 1 대신에 염장액 7을 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 7을 얻었다.7. Except for using salting solution 7 instead of salting solution 1, other conditions were the same as in Example 2 1 to obtain ground mackerel 7.
8. 염장액 1 대신에 염장액 8을 사용한 것을 제외하고는 다른 조건을 실시예 2의 1과 동일하게 하여 간고등어 8을 얻었다.8. Ground mackerel 8 was obtained in the same manner as in Example 2 1 except that salting solution 8 was used instead of salting solution 1.
9. 고등어의 내장을 제거하고 세척한 후, 염장액 1에 90분 동안 침지하고, 염장액에서 꺼낸 고등어에 분사액 1을 뿌리고 떨어낸 후 냉동하고 진공포장하여 간고등어 9를 얻었다.9. After removing and washing the intestines of the mackerel, it was immersed in salted solution 1 for 90 minutes, sprayed with spray solution 1 on the mackerel removed from the salted solution and dropped, then frozen and vacuum-packed to obtain ground mackerel 9.
10. 분사액 1 대신에 분사액 2를 사용한 것을 제외하고는 다른 조건을 실시예 2의 8과 동일하게 하여 간고등어 10을 얻었다.10. Mackerel 10 was obtained in the same manner as in Example 2, except that the injection liquid 2 was used instead of the injection liquid 1.
11. 분사액 1 대신에 분사액 3을 사용한 것을 제외하고는 다른 조건을 실시예 2의 8과 동일하게 하여 간고등어 11을 얻었다.11. Mackerel 11 was obtained in the same manner as in Example 2, except that the injection liquid 3 was used instead of the injection liquid 1.
<실시예 3> 간고등어의 관능평가<Example 3> Sensory evaluation of mackerel
1. 식용유를 이용하여 프라이팬에 상기 간고등어 1 내지 11을 구운 후 시식하게 하여 관능평가를 실시하였다. 관능 평가는 30 내지 50대 주부 30명으로 대상으로 하였으며, 비린내, 향, 맛, 식감(부드러움)에 대하여 평가하였다. 5점 척도법을 사용하여 상대적으로 좋으면 5점, 나쁘면 1점으로 하여 평가하였다. 그 결과는 하기 표 1와 같다.1. The above-mentioned ground mackerel 1 to 11 were grilled in a frying pan using edible oil, and then sensory evaluation was performed by tasting them. The sensory evaluation was conducted with 30 housewives in their 30s and 50s, and the fishy smell, aroma, taste, and texture (softness) were evaluated. Using a 5-point scale method, 5 points for relatively good and 1 point for bad were evaluated. The results are shown in Table 1 below.
2. 표 1에서 확인할 수 있는 바와 같이, 염장액에 적량의 청귤액의 포함되고 분사액에 청귤액이 포함되는 경우 비린내를 제거하고 향을 좋게 함을 알 수 있으며, 염장액에 추가로 훼이파우더를 추가하면 식감을 부드럽게 하고, 염장액에 선도향상제, 기능첨가제가 추가되어도 관능성에 영향을 미지치 않음을 알 수 있고, 분사액에 분사액 첨가제를 추가하는 경우 청귤에 의한 신맛을 효과적으로 제거하여 맛을 더욱 향상시킴을 알 수 있다.2. As can be seen in Table 1, it can be seen that when the salting solution contains an appropriate amount of green tangerine liquid and the spray contains green tangerine liquid, it can be seen that the fishy smell is removed and the flavor is improved. It can be seen that the addition of tangerine softens the texture, and even if the freshness enhancer and functional additive are added to the salting solution, the sensory properties are not affected. It can be seen that further improvement of
<실시예 4> 신선도 유지 기간의 평가<Example 4> Evaluation of freshness maintenance period
1. 세균수 산출을 통한 신선도 평가1. Freshness evaluation by counting bacteria
간고등어 1 및 4 내지 8을 상온에서 2일 동안 유지한 후, 간고등어를 갈은 후 생리식염수를 가하고 멸균된 배지에 접종하여 30℃에서 48시간 배양한 후 일반세균수를 산출하였다(식품공전의 표준평판배양법 이용). 그 결과 간고등어 1 및 4에 비하여 간고등어 5 내지 8이 세균수가 월등히 적었으며, 간고등어 5 및 6은 간고등어 7 및 8에 비하여 유의적으로 세균수가 적었으며, 간고등어 5와 6은 그 세균수에서 유의점을 찾을 수 없었다. 이를 통해, 선도향상제를 사용하는 경우 부패를 지연시켜 오랜 기간 신선도를 유지할 수 있음을 알 수 있고, 선도향상제 1이 선도향상제 2 및 3에 비해서 효과가 더 뛰어남을 알 수 있다.After maintaining the mackerel 1 and 4 to 8 at room temperature for 2 days, after grinding the mackerel, physiological saline was added, inoculated in a sterilized medium, and cultured at 30° C. for 48 hours to calculate the number of general bacteria (Standard of Food Standards) plate culture method). As a result, compared to mackerel 1 and 4, mackerel 5 to 8 had significantly fewer bacteria, mackerel 5 and 6 had significantly fewer bacteria compared to mackerel 7 and 8, and mackerel 5 and 6 had a significant number of bacteria. couldn't Through this, it can be seen that when the freshness improver is used, the freshness can be maintained for a long time by delaying spoilage, and it can be seen that the freshness enhancer 1 is more effective than the freshness enhancer 2 and 3.
2. 외관 검사를 통한 신선도 평가2. Freshness evaluation through visual inspection
간고등어 1 및 4 내지 8을 30℃의 환경에서 보관한 후, 간고등어의 외관을 검사하여 부패된 냄새가 발생하는 날짜를 산출하였다. 그 결과, 간고등어 4와 1이 가장 먼저 부패하고, 간고등어 7, 8, 5 및 6의 순서로 부패하였다(간고등어 6이 가장 늦게 부패함).After storing mackerel 1 and 4 to 8 in an environment of 30° C., the appearance of the mackerel was inspected to calculate the date on which the rotten odor occurred. As a result, mackerel 4 and 1 decayed first, followed by mackerel 7, 8, 5 and 6 (Gangmacker 6 spoiled last).
<실시예 5> 기능첨가제의 기능 평가<Example 5> Functional evaluation of functional additives
1. IL-1β 및 IL-6 평가1. IL-1β and IL-6 Assessment
배양된 RAW 264.7 세포를 well plate에 접종하여 5% CO2, 37℃ 조건에서 24시간 배양하였다. 배양 후 기능첨가제 1 내지 3 각각을 1시간 반응시킨 후(기능첨가제 1 내지 3 각각의 최종농도 20㎍/mL임) 염증반응을 유도하기 위하여 음성대조군을 제외한 실험군에 LPS(최종농도 2㎍/mL)를 처리하여 전배양과 동일한 조건으로 24시간 배양하였다. 배양 후 배지의 상층액으로 IL-1β 및 IL-6 함량을 ELISA KIT를 사용하여 측정하여 그 결과를 표 2에 나타내었다. 표 2를 보면, 기능첨가제 1 내지 3은 항염증 효과(IL-1β 및 IL-6 생성억제)를 가지고 있음을 알 수 있고, 기능첨가제 1이 2 및 3보다 효과가 좋음을 알 수 있다.Cultured RAW 264.7 cells were inoculated into a well plate and cultured for 24 hours at 5% CO 2 and 37°C conditions. After incubation, each of the functional additives 1 to 3 was reacted for 1 hour (the final concentration of each of the functional additives 1 to 3 was 20㎍/mL), and then LPS (final concentration 2㎍/mL) in the experimental group except for the negative control group in order to induce an inflammatory response. ) and cultured for 24 hours under the same conditions as the pre-culture. After incubation, the contents of IL-1β and IL-6 in the supernatant of the medium were measured using an ELISA KIT, and the results are shown in Table 2. Referring to Table 2, it can be seen that functional additives 1 to 3 have an anti-inflammatory effect (IL-1β and IL-6 production inhibition), and it can be seen that functional additive 1 is more effective than 2 and 3.
1. Nitric acid 평가1. Nitric acid evaluation
(1) 배양한 RAW 264.7 세포를 well plate에 접종하여 5% CO2, 37℃ 조건에서 24시간 배양하였다. 배양 후 기능첨가제 1 내지 3 각각을 1시간 반응시킨 후(기능첨가제 1 내지 3 각각의 최종농도 20㎍/mL임) 염증반응을 유도하기 위하여 음성대조군을 제외한 실험군에 LPS(최종농도 2㎍/mL)를 처리한 후 전배양과 동일한 조건으로 24시간 배양하였다. 생성된 NO의 양은 Griess 시약을 이용하여 세포 배양액 중에 존재하는 NO2 -의 형태로 측정하여, 그 결과를 표 3에 나타내었다. 표 2를 보면, 기능첨가제 1 내지 3은 항염증 효과(NO 생성억제)를 가지고 있음을 알 수 있고, 기능첨가제 1이 2 및 3보다 효과가 좋음을 알 수 있다.(1) Cultured RAW 264.7 cells were inoculated into a well plate and cultured for 24 hours at 5% CO 2 and 37°C conditions. After incubation, each of the functional additives 1 to 3 was reacted for 1 hour (the final concentration of each of the functional additives 1 to 3 was 20㎍/mL), and then LPS (final concentration 2㎍/mL) in the experimental group except for the negative control group in order to induce an inflammatory response. ) and incubated for 24 hours under the same conditions as the pre-culture. The amount of NO produced was measured in the form of NO 2 − present in the cell culture medium using Griess reagent, and the results are shown in Table 3. Looking at Table 2, it can be seen that the functional additives 1 to 3 have an anti-inflammatory effect (inhibiting NO production), and it can be seen that the functional additive 1 is more effective than 2 and 3.
이상에서, 출원인은 본 발명의 바람직한 실시예들을 설명하였지만, 이와 같은 실시예들은 본 발명의 기술적 사상을 구현하는 일 실시예일 뿐이며 본 발명의 기술적 사상을 구현하는 한 어떠한 변경예 또는 수정예도 본 발명의 범위에 속하는 것으로 해석되어야 한다.In the above, the applicant has described preferred embodiments of the present invention, but these embodiments are only one embodiment that implements the technical idea of the present invention, and any changes or modifications as long as the technical idea of the present invention is implemented. should be construed as within the scope.
Claims (8)
상기 염장액은 물, 소금 및 청귤액을 포함하고,
상기 물 100중량부에 대하여 소금 4 내지 5중량부 및 청귤액 15 내지 25중량부가 사용되며,
상기 염장액은 훼이파우더, 선도향상제 및 기능첨가제를 추가로 포함하며, 상기 훼이파우더는 물 100중량부당 5 내지 10중량부가 사용되고, 상기 선도향상제는 물 100중량부당 2 내지 5중량부가 사용되며, 상기 기능첨가제는 물 100중량부당 2 내지 5중량부가 사용되는 것을 특징으로 하는 간고등어의 제조방법.A mackerel trimming step of removing and washing the intestines of mackerel and preparing a salting solution preparation step of preparing a salt solution for immersing the mackerel prepared in the mackerel trimming step, and the mackerel prepared in the mackerel trimming step in the salting solution preparation step It includes an immersion step of immersing in the prepared salting solution for a certain time,
The salting solution includes water, salt and green tangerine solution,
4 to 5 parts by weight of salt and 15 to 25 parts by weight of green tangerine liquid are used with respect to 100 parts by weight of the water,
The salting solution further includes whey powder, a freshness enhancer and a functional additive, 5 to 10 parts by weight of the whey powder is used per 100 parts by weight of water, and 2 to 5 parts by weight of the freshness improver is used per 100 parts by weight of water, Functional additives are used in 2 to 5 parts by weight per 100 parts by weight of water.
상기 간고등어의 제조방법은 상기 침지단계 후 고등어를 냉동하는 냉동단계와, 상기 냉동단계에서 냉동된 고등어에 분사액을 분사하는 분사단계를 추가로 포함하며,
상기 분사액은 물 및 청귤액을 포함하며, 상기 물 100중량부에 대하여 청귤액 80 내지 120중량부가 사용되는 것을 특징으로 하는 간고등어의 제조방법. According to claim 1,
The manufacturing method of the ground mackerel further comprises a freezing step of freezing the mackerel after the immersion step, and a spraying step of spraying a jetting liquid to the frozen mackerel in the freezing step,
The injection liquid includes water and green tangerine liquid, and 80 to 120 parts by weight of green tangerine liquid is used based on 100 parts by weight of the water.
상기 선도향상제는 스테비아추출물 90 내지 110중량부, 눈향나무추출물 90 내지 110중량부, 먼나무추출물 90 내지 110중량부 및 꽈리추출물 90 내지 110중량부를 포함하는 것을 특징으로 하는 간고등어의 제조방법.According to claim 1,
The freshness improving agent comprises 90 to 110 parts by weight of a stevia extract, 90 to 110 parts by weight of an oleracea extract, 90 to 110 parts by weight of a mulberry extract, and 90 to 110 parts by weight of a serrata extract.
상기 기능첨가제는 백복령추출물 90 내지 110중량부, 천궁추출물 90 내지 110중량부, 우슬추출물 90 내지 110중량부, 말발도리추출물 90 내지 110중량부, 지치추출물 90 내지 110중량부 및 백출추출물 90 내지 110중량부를 포함하는 것을 특징으로 하는 간고등어의 제조방법.According to claim 1,
The functional additive is 90 to 110 parts by weight of baekbokryeong extract, 90 to 110 parts by weight of chrysanthemum extract, 90 to 110 parts by weight of hyssop extract, 90 to 110 parts by weight of malbaldori extract, 90 to 110 parts by weight of chichi extract and 90 to 110 parts by weight of baekchul extract A method for producing mackerel, characterized in that it comprises a part.
상기 분사액은 우엉추출물, 무추출물 및 옥수수수염추출물을 추가로 포함하며, 상기 우엉추출물은 물 100중량부당 5 내지 10중량부가 사용되고, 상기 무추출물은 물 100중량부당 5 내지 10중량부가 사용되며, 상기 옥수수수염추출물은 5 내지 10중량부가 사용되는 것을 특징으로 하는 간고등어의 제조방법.4. The method of claim 3,
The injection liquid further comprises a burdock extract, no extract and corn beard extract, the burdock extract is used in 5 to 10 parts by weight per 100 parts by weight of water, and the non-extract is used in 5 to 10 parts by weight per 100 parts by weight of water, The method for producing ground mackerel, characterized in that 5 to 10 parts by weight of the corn beard extract is used.
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