KR102316462B1 - A method of making broth using boiled water for drying fish - Google Patents
A method of making broth using boiled water for drying fish Download PDFInfo
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- KR102316462B1 KR102316462B1 KR1020200187402A KR20200187402A KR102316462B1 KR 102316462 B1 KR102316462 B1 KR 102316462B1 KR 1020200187402 A KR1020200187402 A KR 1020200187402A KR 20200187402 A KR20200187402 A KR 20200187402A KR 102316462 B1 KR102316462 B1 KR 102316462B1
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- boiled water
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- boiled
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 14
- 238000001035 drying Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 47
- 239000011593 sulfur Substances 0.000 claims abstract description 41
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 41
- 238000001914 filtration Methods 0.000 claims abstract description 38
- 241001454694 Clupeiformes Species 0.000 claims abstract description 30
- 235000019513 anchovy Nutrition 0.000 claims abstract description 30
- 230000032683 aging Effects 0.000 claims abstract description 20
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 235000019688 fish Nutrition 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 241001474374 Blennius Species 0.000 claims description 5
- 229920000426 Microplastic Polymers 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000003878 thermal aging Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 229920003023 plastic Polymers 0.000 abstract 1
- 239000004033 plastic Substances 0.000 abstract 1
- 238000010586 diagram Methods 0.000 description 4
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 3
- 235000010081 allicin Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 231100000419 toxicity Toxicity 0.000 description 3
- 230000001988 toxicity Effects 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000033001 locomotion Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Images
Classifications
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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
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D39/00—Filtering material for liquid or gaseous fluids
- B01D39/14—Other self-supporting filtering material ; Other filtering material
- B01D39/20—Other self-supporting filtering material ; Other filtering material of inorganic material, e.g. asbestos paper, metallic filtering material of non-woven wires
- B01D39/2068—Other inorganic materials, e.g. ceramics
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
- B07B1/10—Screens in the form of endless moving bands
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B1/00—Sieving, screening, sifting, or sorting solid materials using networks, gratings, grids, or the like
- B07B1/46—Constructional details of screens in general; Cleaning or heating of screens
- B07B1/4609—Constructional details of screens in general; Cleaning or heating of screens constructional details of screening surfaces or meshes
- B07B1/4663—Multi-layer screening surfaces
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1624—Sulphur
-
- 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
-
- 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
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2300/38—Multiple-step
Abstract
Description
본 발명은 어류건조용 삶은물을 이용한 육수제조방법에 관한 것으로서 보다 상세하게는 선상에서 육지로 이동하는 시간동안 육수제조용 삶은물이 부패하는 것이 방지되도록 멸치를 잡은 직후 끓여진 삶은물에 식용유황액을 혼합하고, 좁은 배의 공간활용도가 향상되도록 선별기의 구조를 다층으로 형성시키는 어류건조용 삶은물을 이용한 육수제조방법에 관한 것이다.The present invention relates to a method for producing broth using boiled water for drying fish, and more particularly, adding edible sulfur liquid to boiled water immediately after catching anchovy to prevent the boiled water for preparing broth from decaying during the time it is moving to land on board. It relates to a method for producing broth using boiled water for drying fish by mixing and forming a multilayer structure of a sorter to improve space utilization of a narrow boat.
일반적으로 우리나라는 예로부터 국, 찌개, 전골 등 국물 요리가 발달해 왔고 이러한 국물 요리의 맛을 내기 위해서 쇠고기, 사골, 닭고기, 닭뼈 등을 이용한 육수가 필수적으로 첨가되고 있다. In general, in Korea, soup dishes such as soup, stew, and hotpot have been developed since ancient times, and broth using beef, beef bone, chicken, chicken bones, etc. is essential to add flavor to these soup dishes.
하지만, 상기 재료를 이용하여 육수를 만들 경우, 고기의 누린내나 지방성분이 내는 느끼하고 텁텁한 맛으로 인하여 요리의 기호도가 감소하는 경향이 있어서 멸치 등의 해산물을 이용하기도 한다.However, when the broth is prepared using the above ingredients, the taste of the dish tends to decrease due to the greasy and stuffy taste of the meat or the fat component, so seafood such as anchovies is also used.
여기서, 멸치는 단백질과 칼슘이 풍부해 임신부의 뼈 성분 보충은 물론 어린이의 성장, 발육에도 중요한 식품으로 손꼽히기도 하는데 철분의 함유량은 그다지 높지 않지만 풍부한 단백질과 무기질, 그리고 미량의 비타민류가 철분의 흡수를 돕기도 한다.Here, anchovy is rich in protein and calcium, so it is considered an important food for the growth and development of children as well as replenishing bone components of pregnant women. It also aids in absorption.
한편, 이러한 멸치육수의 제조방법에 관한 기술문헌으로 국내공개특허공보 제10-2015-0025819호가 개시되었다.On the other hand, Korean Patent Laid-Open Publication No. 10-2015-0025819 was disclosed as a technical document on a method for manufacturing such anchovy stock.
이러한 멸치와 같은 작은 어류 및 잡어는 먼 바다에서 잡은 후 육지로 이송할 경우 부패되는 것을 방지하기 위하여 잡은 직후 섭씨 100℃의 끓는 물에 삶아 건조시키며 육지로 가져오게 된다.In order to prevent spoilage when transported to land after catching small fish such as anchovies, they are boiled and dried in boiling water at 100 °C immediately after being caught and brought to land.
이때, 삶은 물은 멸치의 신선도가 가장 좋은 상태에서 삶게 되어 그 영양함유량이 가장 뛰어나 이를 육수로 사용하게 되면 매우 영양가 높고 질좋은 육수로 사용할 수 있게 된다.At this time, boiled water is boiled in the best freshness state of the anchovies, and the nutrient content is the best.
그러나, 현재에는 잡은 멸치에서 육수를 만들려고 삶는 것이 아닌 멸치를 건조하기 위하여 삶는 것으로 삶고 남은 물은 그대로 바다에 버려지게 되고, 고단백질의 영양분을 가진 버려진 물이 바다를 오염시키게 되는 문제점이 있었다.However, at present, the water remaining after boiling the anchovy to dry it is not boiled to make broth from the caught anchovy, and the remaining water is thrown into the sea as it is, and there was a problem that the discarded water with high protein nutrients contaminates the sea.
또한, 종래의 삶아진 물을 가져올 경우 고단백질의 영양덩어리인 물이 하루 이틀사이에 부패하여 육지에 도착했을때에는 사용하지 못하는 문제점이 있었다.In addition, when bringing the conventional boiled water, there is a problem that when the water, which is a high protein nutrient mass, decays within a day or two and arrives on land, it cannot be used.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위해 창작된 것으로 본 발명의 목적은 멸치를 잡은 직후 끓여진 삶은물에 식용유황액을 혼합하여 선상에서 육지로 이동하는 시간동안 육수제조용 삶은물이 부패하는 것을 방지하여 고단백 영양소를 가진 멸치 삶은물을 육수로 사용하고 바다에 버려지는 것을 차단하여 바다오염을 방지할 수 있으며, 인체에 이로운 건강한 육수를 제조할 수 있고, 삶은물을 필터링하는 선별기를 다층으로 형성시켜 좁은 배의 공간을 많이 차지하지 않아 배의 공간활용도가 높아지는 어류건조용 삶은물을 이용한 육수제조방법을 제공함에 있다.The present invention was created to solve the problems of the prior art as described above, and the object of the present invention is to mix edible sulfur liquid with boiled water immediately after catching anchovy, so that boiled water for preparing broth spoils during the time it takes to move to land on board. It can prevent sea pollution by using boiled anchovies with high protein nutrients as broth and blocking it from being thrown into the sea, and can produce healthy broth that is beneficial to the human body. It is to provide a method for producing broth using boiled water for drying fish, which does not occupy a lot of space in a narrow boat by forming it with water, and thus increases the space utilization of the boat.
상기한 목적을 달성하기 위한 본 발명에 의한 어류건조용 삶은물을 이용한 육수제조방법은 멸치를 잡은 직후 100℃의 물에 멸치를 끓인 삶은물을 저장하는 삶은물저장단계와; 상기 삶은물저장단계 이후 저장된 삶은물의 내부에 포함된 이물질을 컨베이어밸트로 이루어진 선별기를 통하여 필터링하는 제1필터링단계와; 상기 제1필터링단계 이후 규사성분의 필터를 통하여 미세한 크기의 미세프라스틱을 필터링하는 제2필터링단계와; 상기 제2필터링단계 이후 고단백질인 삶은물이 부패되는 것이 방지되도록 상기 삶은물 100중량부에 있어서 식용유황액 1 내지 3중량부를 첨가하여 육수물을 제조하는 유황첨가단계와; 상기 유황첨가단계 이후 상기 식용유황액이 혼합된 육수물을 100℃의 온도로 2시간 내지 3시간 동안 끓이는 유황첨가가열단계와; 상기 유황첨가가열단계 이후 상기 육수물을 17℃ 내지 19℃의 온도에서 2 내지 3일 숙성시키는 숙성단계로 이루어진 것을 특징으로 한다.A method for preparing a broth using boiled water for drying fish according to the present invention for achieving the above object includes: a boiled water storage step of storing boiled water in which anchovy is boiled in water at 100° C. immediately after catching anchovy; a first filtering step of filtering foreign substances contained in the boiled water stored after the storage step of the boiled water through a separator made of a conveyor belt; a second filtering step of filtering microplastics having a fine size through a filter of a silica component after the first filtering step; a sulfur addition step of preparing a broth by adding 1 to 3 parts by weight of an edible sulfur solution to 100 parts by weight of the boiled water to prevent the high protein boiled water from spoiling after the second filtering step; a sulfur addition heating step of boiling the broth mixed with the edible sulfur liquid at a temperature of 100° C. for 2 hours to 3 hours after the sulfur addition step; After the sulfur addition heating step, it is characterized in that it consists of an aging step of aging the broth at a temperature of 17°C to 19°C for 2 to 3 days.
상기 선별기의 상부에는 250매쉬의 상부밸트로 이루어진 상부선별밸트부가 형성되고, 상기 상부선별밸트부의 하부에는 450매쉬의 하부밸트로 이루어진 하부선별밸트부로 구성된 것을 특징으로 한다.An upper sorting belt part made of a 250 mesh upper belt is formed on the upper part of the sorter, and a lower sorting belt part made of a 450 mesh lower belt part is formed at the lower part of the upper sorting belt part.
상기 필터의 재질은 규사로 형성되고, 필터공의 크기는 0.5mm 내지 0.01mm으로 이루어지며, 그 두께는 60cm 로 형성된 것을 특징으로 한다.The material of the filter is formed of silica sand, the size of the filter hole is made of 0.5mm to 0.01mm, the thickness is characterized in that formed to 60cm.
상기 식용유황액은 유황분말을 800℃ 내지 850℃로 가열하여 불순물을 제거하는 불순물제거단계와; 상기 불순물제거단계 이후 정제수 100중량부에 있어서 불순물이 제거된 유황분말 30중량부와 식물성해초 70중량부를 혼합하는 혼합단계와; 상기 혼합단계 이후 20℃ 내지 23℃에서 20일 내지 25일 보온 숙성시키는 보온숙성단계와; 상기 보온숙성단계 이후 압축휠터를 이용하여 필터링하는 필터링단계와; 상기 필터링단계 이후 7℃ 내지 10℃에서 20일 내지 25일 보관저장하는 최종숙성단계와; 상기 최종숙성단계 이후 실온탱크로 이송하는 실온저장단계로 이루어진 것을 특징으로 한다.The edible sulfur liquid is an impurity removing step of removing impurities by heating the sulfur powder to 800 ℃ to 850 ℃; A mixing step of mixing 30 parts by weight of sulfur powder from which impurities are removed in 100 parts by weight of purified water and 70 parts by weight of vegetable seaweed after the step of removing impurities; a thermal aging step of thermally aging for 20 to 25 days at 20° C. to 23° C. after the mixing step; a filtering step of filtering using a compression filter after the heat-retaining aging step; a final aging step of storing and storing for 20 to 25 days at 7°C to 10°C after the filtering step; It characterized in that it consists of a room temperature storage step of transferring to a room temperature tank after the final aging step.
이와 같이 본 발명에 따른 어류건조용 삶은물을 이용한 육수제조방법은 효과는 다음과 같다.As described above, the effect of the broth manufacturing method using boiled water for drying fish according to the present invention is as follows.
첫째, 멸치를 잡은 직후 끓여진 삶은물에 식용유황액을 혼합함으로써, 선상에서 육지로 이동하는 시간동안 육수제조용 삶은물이 부패하는 것을 미연에 방지하여 고단백 영양소를 가진 멸치 삶은물을 육수로 사용할 수 있고, 바다에 버려지는 것을 차단하여 바다오염을 방지할 수 있으며,First, by mixing edible sulfur liquid with boiled water immediately after catching anchovy, it is possible to use boiled anchovy water with high protein nutrients for broth by preventing the boiled water for broth production from decaying during the time it is moving to land on board. , it can prevent sea pollution by preventing it from being thrown into the sea,
둘째, 멸치를 끓인 육수에 식용유황액을 포함함으로써, 인체에 이로운 건강한 육수를 제조할 수 있고,Second, by including edible sulfur liquid in the broth in which the anchovies are boiled, it is possible to produce healthy broth that is beneficial to the human body,
셋째, 삶은물을 필터링하는 선별기를 다층으로 형성시킴으로써, 좁은 배의 공간을 많이 차지하지 않아 배의 공간활용도가 높아져 생산효율 및 작업효율을 향상시킬 수 있으며,Third, by forming a multi-layered sorting machine that filters boiled water, it does not occupy a lot of space in a narrow boat, and the space utilization of the boat is increased, thereby improving production efficiency and working efficiency.
넷째, 식용유황액에 식물성해초를 포함함으로써, 인체에 유해한 독성을 중화하고 이로운 알리신을 사용할 수 있게 하여 육수의 이동시 부패를 방지함과 더불어 고단백 영양소를 가진 육수를 제조할 수 있는 효과가 있다.Fourth, by including vegetable seaweed in the edible sulfur solution, it is possible to neutralize the toxicity harmful to the human body and use beneficial allicin, thereby preventing spoilage during the movement of the broth and producing broth with high protein nutrients.
도 1은 본 발명에 따른 육수제조방법을 나타내 보인 공정도이고,
도 2는 본 발명에 따른 육수제조방법의 각 단계를 표현한 세부공정도이며,
도 3은 본 발명에 따른 선별기의 구조를 나타내 보인 구성도이고,
도 4는 본 발명에 따른 식용유황액의 제조방법을 나타내 보인 공정도이다.1 is a process diagram showing a method for preparing broth according to the present invention;
Figure 2 is a detailed process diagram expressing each step of the broth manufacturing method according to the present invention,
3 is a block diagram showing the structure of a selector according to the present invention,
4 is a process diagram showing a method for producing an edible sulfur liquid according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 일 실시예를 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 어류건조용 삶은물을 이용한 육수제조방법은 도 1 내지 도 2에 도시된 바와 같이 멸치(F)를 잡은 직후 100℃의 물에 멸치(F)를 끓인 삶은물(W)을 저장하는 삶은물저장단계(S10)와; 상기 삶은물저장단계(S10) 이후 저장된 삶은물(W)의 내부에 포함된 이물질을 컨베이어밸트로 이루어진 선별기(10)를 통하여 필터링하는 제1필터링단계(S20)와; 상기 제1필터링단계(S20)이후 규사성분의 필터를 통하여 미세한 크기의 미세프라스틱을 필터링하는 제2필터링단계(S30)와; 상기 제2필터링단계(S30) 이후 고단백질인 삶은물(W)이 부패되는 것이 방지되도록 상기 삶은물(W) 100중량부에 있어서 식용유황액(H) 1 내지 3중량부를 첨가하여 육수물(W1)을 제조하는 유황첨가단계(S40)와; 상기 유황첨가단계(S40) 이후 상기 식용유황액(H)이 혼합된 육수물(W1)을 100℃의 온도로 2시간 내지 3시간 동안 끓이는 유황첨가가열단계(S50)와; 상기 유황첨가가열단계(S50) 이후 상기 육수물(W1)을 17℃ 내지 19℃의 온도에서 2 내지 3일 숙성시키는 숙성단계(S60)로 이루어진다.The broth manufacturing method using boiled water for drying fish according to the present invention stores boiled water (W) in which anchovy (F) is boiled in water at 100°C immediately after catching anchovy (F) as shown in FIGS. Boiled water storage step (S10) and; A first filtering step (S20) of filtering foreign substances contained in the inside of the boiled water (W) stored after the boiling water storage step (S10) through a sorter (10) made of a conveyor belt; a second filtering step (S30) of filtering microplastics having a fine size through a filter of a silica component after the first filtering step (S20); After the second filtering step (S30), 1 to 3 parts by weight of edible sulfur solution (H) is added to 100 parts by weight of the boiled water (W) to prevent the high protein boiled water (W) from spoiling, and the broth (W1) ) adding sulfur to prepare (S40) and; Sulfur addition heating step (S50) of boiling the broth (W1) mixed with the edible sulfur liquid (H) at a temperature of 100°C for 2 hours to 3 hours after the sulfur addition step (S40); After the sulfur addition heating step (S50), the aging step (S60) of aging the broth (W1) at a temperature of 17°C to 19°C for 2-3 days is performed.
한편, 상기 유황첨가단계(S40)는 상기 멸치(F)를 잡은 어선에서 이루어지며, 상기 유황첨가가열단계(S50)는 육지로 이송된 이후 작업하는 것이 바람직하다.On the other hand, the sulfur addition step (S40) is made in a fishing boat that caught the anchovy (F), and the sulfur addition and heating step (S50) is preferably performed after being transported to land.
그리고, 상기 선별기(10)의 상부에는 도 3에 도시된 바와 같이 250매쉬의 상부밸트(B1)로 이루어진 상부선별밸트부(11)가 형성되고, 상기 상부선별밸트부(11)의 하부에는 450매쉬의 하부밸트(B2)로 이루어진 하부선별밸트부(12)로 구성된다.In addition, as shown in FIG. 3 , an upper
한편, 상기 상부매쉬밸트(B1)와 하부매쉬밸트(B2)의 양단부에는 한 쌍의 구동롤러가 구비되고, 상기 하부매쉬밸트(B2)의 하부에는 상기 상부매쉬밸트(B1)와 하부매쉬밸트(B2)를 통과한 삶은물(W)이 모아지는 탱크부(미도시)가 구비되는 것이 바람직하다.On the other hand, a pair of driving rollers are provided at both ends of the upper mesh belt (B1) and the lower mesh belt (B2), and the upper mesh belt (B1) and the lower mesh belt (B1) are provided in the lower part of the lower mesh belt (B2) ( It is preferable that a tank portion (not shown) in which boiled water (W) passed through B2) is collected is provided.
그리고, 상기 필터의 재질은 규사로 형성되고, 필터공의 크기는 0.5mm 내지 0.01mm으로 이루어지며, 그 두께는 60cm 로 형성된다.And, the material of the filter is formed of silica sand, the size of the filter hole is made of 0.5mm to 0.01mm, the thickness is formed of 60cm.
또한, 상기 식용유황액(H)은 도 4에 도시된 바와 같이 유황분말을 800℃ 내지 850℃로 가열하여 불순물을 제거하는 불순물제거단계(S41)와; 상기 불순물제거단계(S41) 이후 정제수 100중량부에 있어서 불순물이 제거된 유황분말 30중량부와 식물성해초 70중량부를 혼합하는 혼합단계(S42)와; 상기 혼합단계(S42) 이후 20℃ 내지 23℃에서 20일 내지 25일 보온 숙성시키는 보온숙성단계(S43)와; 상기 보온숙성단계(S43) 이후 압축휠터를 이용하여 필터링하는 필터링단계(S44)와; 상기 필터링단계(S44) 이후 7℃ 내지 10℃에서 20일 내지 25일 보관저장하는 최종숙성단계(S45)와; 상기 최종숙성단계(S45) 이후 실온탱크로 이송하는 실온저장단계(S46)로 이루어진다.In addition, the edible sulfur liquid (H) is an impurity removal step (S41) of removing impurities by heating the sulfur powder to 800 °C to 850 °C as shown in FIG. 4; A mixing step (S42) of mixing 30 parts by weight of sulfur powder from which impurities are removed and 70 parts by weight of vegetable seaweed in 100 parts by weight of purified water after the impurity removal step (S41); After the mixing step (S42), a thermal aging step (S43) of thermally aging at 20 to 23°C for 20 to 25 days; A filtering step (S44) of filtering using a compression filter after the heat-retaining aging step (S43); a final aging step (S45) of storing and storing at 7°C to 10°C for 20 to 25 days after the filtering step (S44); After the final aging step (S45), a room temperature storage step (S46) of transferring to a room temperature tank is performed.
상기와 같은 구성으로 이루어진 본 발명에 따른 어류건조용 삶은물을 이용한 육수제조방법의 작용을 살펴보면 다음과 같다.The operation of the broth manufacturing method using boiled water for drying fish according to the present invention having the above configuration is as follows.
본 발명에 따른 어류건조용 삶은물을 이용한 육수제조방법은 도 1 내지 도 2에 도시된 바와 같이 멸치(F)를 잡은 직후 물에 끓여 건조멸치를 만들기 위한 전단계처리하는 과정에서 발생된 삶은물(W)을 버리지 않고 고단백 영양소를 가진 육수로 사용하는 것에 대한 것이다.As shown in FIGS. 1 to 2, the method for preparing broth using boiled water for drying fish according to the present invention boils anchovy (F) in water immediately after catching the boiled water ( W) is about using a broth with high protein nutrients without wasting it.
즉, 멸치(F)를 잡은 직후 선상에서 바로 끓여주게 되는데 이때 발생된 삶은물(W)은 고단백 영양소를 가지고 있어 바다에서 육지로 이동하는 시간동안에 쉽게 부패하게 되는데 이를 방지하기 위하여 식용유황액(H)을 첨가함으로써, 상기 멸치(F)의 신선도가 가장 좋은 상태에서 삶아진 삶은물을 부패시키지 않고 그대로 육지로 이동시킬 수 있게 된다.That is, immediately after catching anchovy (F), it is boiled immediately on board. The boiled water (W) generated at this time has high protein nutrients and is easily spoiled during the time it moves from sea to land. To prevent this, edible sulfur solution (H) By adding, it is possible to move the boiled water boiled in the freshness state of the anchovy (F) to the land as it is without spoiling it.
여기서, 식용유황액(H)에는 알리신이란 방어물질이 포함되는데 이는 곰팡이 등 미생물의 침입을 차단하고 인체에 해로운 72가지의 독을 제거하는 효과가 있어 오랜 시간 배위에 수용되어야 하는 삶은물에 곰팡이나 미생물이 발생하는 것을 미연에 차단하는 것으로 부패를 방지할 수 있게 된다.Here, the edible sulfur solution (H) contains a defense substance called allicin, which blocks the invasion of microorganisms such as mold and has the effect of removing 72 kinds of poisons harmful to the human body. By preventing this from occurring in advance, corruption can be prevented.
이를 통하여 선상에서 바로 끓여진 고단백 영양소를 가진 삶은물을 그대로 육수로 사용할 수 있게 된다.Through this, it is possible to use boiled water with high protein nutrients directly boiled on board as it is for broth.
이때, 상기 멸치(F)를 삶은 후 그 삶은물(W)을 제1필터링단계(S20)와 제2필터링단계(S30)를 통하여 연속적으로 필터링함으로써, 상기 멸치(F)에서 발생하는 이물질 및 바다에 포함된 미세프라스틱등의 이물질을 걸러내어 식용가능한 육수로 형성시킬 수 있게 된다.At this time, by continuously filtering the boiled water (W) through the first filtering step (S20) and the second filtering step (S30) after boiling the anchovy (F), foreign substances generated in the anchovy (F) and the sea It is possible to filter out foreign substances such as microplastics contained in the meat and to form edible broth.
여기서, 상기 제1필터링단계(S20)에서 사용되는 선별기(10)는 다층구조 즉, 상부선별밸트부(11)와 하부선별밸트부(12)로 이루어짐으로써, 좁은 배의 공간을 많이 차지하지 않아 배의 공간활용도가 높아져 생산효율 및 작업효율을 향상시킬 수 있게 된다.Here, the
한편, 상기 식용유황액(H)은 유황자체에 독성이 있어 이에 대한 부작용으로 사용하기 까다로우나 독성을 중화시키는 식물성해초를 정제수 100중량부에 있어 70중량부 그리고, 불순물이 제거된 유황분물 30중량부를 포함하여 형성함으로써, 인체에 유해한 독성을 상기 식물성해초를 통하여 중화시킬 수 있게 된다.On the other hand, the edible sulfur liquid (H) is toxic to sulfur itself, so it is difficult to use as a side effect. By forming including parts, it is possible to neutralize toxicity harmful to the human body through the plant seaweed.
이를 통하여 식용유황액(H)은 인체에 유해한 독성을 중화하고 이로운 알리신을 사용할 수 있게 하여 본 발명의 육수의 부패를 방지함과 더불어 고단백 영양소를 가진 육수를 제작할 수 있게 된다.Through this, the edible sulfur liquid (H) can neutralize the toxicity harmful to the human body and use beneficial allicin, thereby preventing spoilage of the broth of the present invention and making the broth with high protein nutrients.
본 발명은 상술한 특정의 바람직한 실시 예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.The present invention is not limited to the specific preferred embodiments described above, and without departing from the gist of the present invention claimed in the claims, anyone with ordinary skill in the art to which the invention pertains can implement various modifications Of course, such modifications are intended to be within the scope of the claims.
<도면의 주요 부분에 대한 부호 설명>
F : 멸치 W : 삶은물
W1 : 육수물 H : 식용유황액
10 : 선별기 11 : 상부선별밸트부
B1 : 상부밸트 12 : 하부선별밸트부
B2 : 하부밸트
S10 : 삶은물저장단계 S20 : 제1필터링단계
S30 : 제2필터링단계 S40 : 유황첨가단계
S41 : 불순물제거단계 S42 : 혼합단계
S43 : 보온숙성단계 S44 : 필터링단계
S45 : 최종숙성단계 S46 : 실온저장단계
S50 : 유황첨가가열단계 S60 : 숙성단계<Explanation of symbols for main parts of the drawing>
F : Anchovy W : Boiled water
W1 : Broth H : Edible sulfur solution
10: sorter 11: upper sorting belt part
B1: Upper belt 12: Lower sorting belt part
B2 : lower belt
S10: boiled water storage step S20: first filtering step
S30: second filtering step S40: sulfur addition step
S41: impurity removal step S42: mixing step
S43: Warm aging step S44: Filtering step
S45: final ripening step S46: room temperature storage step
S50: Sulfur addition heating step S60: Aging step
Claims (4)
상기 삶은물저장단계(S10) 이후 저장된 삶은물(W)의 내부에 포함된 이물질을 컨베이어밸트로 이루어진 선별기(10)를 통하여 필터링하는 제1필터링단계(S20)와;
상기 제1필터링단계(S20)이후 규사성분의 필터를 통하여 미세한 크기의 미세프라스틱을 필터링하는 제2필터링단계(S30)와;
상기 제2필터링단계(S30) 이후 고단백질인 삶은물(W)이 부패되는 것이 방지되도록 상기 삶은물(W) 100중량부에 있어서 식용유황액(H) 1 내지 3중량부를 첨가하여 육수물(W1)을 제조하는 유황첨가단계(S40)와;
상기 유황첨가단계(S40) 이후 상기 식용유황액(H)이 혼합된 육수물(W1)을 100℃의 온도로 2시간 내지 3시간 동안 끓이는 유황첨가가열단계(S50)와;
상기 유황첨가가열단계(S50) 이후 상기 육수물(W1)을 17℃ 내지 19℃의 온도에서 2 내지 3일 숙성시키는 숙성단계(S60)로 이루어진 것을 특징으로 하는 어류건조용 삶은물을 이용한 육수제조방법.A boiled water storage step (S10) of storing boiled water (W) in which anchovy (F) is boiled in water at 100°C immediately after catching the anchovy (F);
a first filtering step (S20) of filtering foreign substances contained in the boiled water (W) stored after the boiling water storage step (S10) through a sorter (10) made of a conveyor belt;
a second filtering step (S30) of filtering microplastics of a fine size through a filter of a silica component after the first filtering step (S20);
After the second filtering step (S30), 1 to 3 parts by weight of an edible sulfur solution (H) is added to 100 parts by weight of the boiled water (W) to prevent the high protein boiled water (W) from spoiling, and the broth (W1) ) adding sulfur to prepare (S40) and;
Sulfur addition heating step (S50) of boiling the broth (W1) mixed with the edible sulfur liquid (H) at a temperature of 100°C for 2 hours to 3 hours after the sulfur addition step (S40);
After the sulfur-added heating step (S50), the broth (W1) is aged at a temperature of 17°C to 19°C for 2 to 3 days (S60). Way.
상기 선별기(10)의 상부에는 250매쉬의 상부밸트(B1)로 이루어진 상부선별밸트부(11)가 형성되고, 상기 상부선별밸트부(11)의 하부에는 450매쉬의 하부밸트(B2)로 이루어진 하부선별밸트부(12)로 구성된 것을 특징으로 하는 어류건조용 삶은물을 이용한 육수제조방법.The method of claim 1,
An upper sorting belt part 11 made of a 250 mesh upper belt B1 is formed on the upper part of the sorter 10, and a 450 mesh lower belt B2 is formed on the lower part of the upper sorting belt part 11. A method for producing broth using boiled water for drying fish, characterized in that it consists of a lower sorting belt part (12).
상기 필터의 재질은 규사로 형성되고, 필터공의 크기는 0.5mm 내지 0.01mm으로 이루어지며, 그 두께는 60cm 로 형성된 것을 특징으로 하는 어류건조용 삶은물을 이용한 육수제조방법.The method of claim 1,
The material of the filter is formed of silica sand, the size of the filter hole is made of 0.5mm to 0.01mm, and the thickness is 60cm A method for producing broth using boiled water for drying fish.
상기 식용유황액(H)은 유황분말을 800℃ 내지 850℃로 가열하여 불순물을 제거하는 불순물제거단계(S41)와;
상기 불순물제거단계(S41) 이후 정제수 100중량부에 있어서 불순물이 제거된 유황분말 30중량부와 식물성해초 70중량부를 혼합하는 혼합단계(S42)와;
상기 혼합단계(S42) 이후 20℃ 내지 23℃에서 20일 내지 25일 보온 숙성시키는 보온숙성단계(S43)와;
상기 보온숙성단계(S43) 이후 압축휠터를 이용하여 필터링하는 필터링단계(S44)와;
상기 필터링단계(S44) 이후 7℃ 내지 10℃에서 20일 내지 25일 보관저장하는 최종숙성단계(S45)와;
상기 최종숙성단계(S45) 이후 실온탱크로 이송하는 실온저장단계(S46)로 이루어진 것을 특징으로 하는 어류건조용 삶은물을 이용한 육수제조방법.The method of claim 1,
The edible sulfur liquid (H) is an impurity removal step (S41) of removing impurities by heating the sulfur powder to 800 °C to 850 °C;
A mixing step (S42) of mixing 30 parts by weight of sulfur powder from which impurities are removed and 70 parts by weight of vegetable seaweed in 100 parts by weight of purified water after the impurity removal step (S41);
After the mixing step (S42), a thermal aging step (S43) of thermally aging at 20 to 23°C for 20 to 25 days;
a filtering step (S44) of filtering using a compression filter after the heat-retaining aging step (S43);
a final aging step (S45) of storing and storing at 7°C to 10°C for 20 to 25 days after the filtering step (S44);
A method for preparing broth using boiled water for drying fish, characterized in that it comprises a room temperature storage step (S46) of transferring to a room temperature tank after the final aging step (S45).
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| KR20190040418A (en) * | 2017-10-10 | 2019-04-18 | 김재춘 | Sulfur containing Samgyetang and manufacturing method thereof |
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| JP2002536153A (en) * | 1999-02-05 | 2002-10-29 | ハイトコ カーボン コムポージッツ インコーポレイテッド | High performance filters based on inorganic fibers and inorganic fiber whiskers |
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