KR100522582B1 - Smoked-Salmon Manufacturing Method and Smoked-Salmon - Google Patents

Abstract

In the present invention, the smoked method is applied to salmon and fish processing methods, such as mountain trout, rainbow trout, codfish (morfish), heat tuna, etc. Disclosed is a smoked salmon and fish smoked method and a smoked product prepared by improving natural meat and aesthetics by adding natural mushrooms.

To this end, the present invention provides a pellet manufacturing process for removing salmon and gills from cold water (ice water) by sliding salmon and fish, and performing a vat salt method on the surface of the pellets produced through the pellet manufacturing process. Dyeing process performing refrigeration sealed at 5 ° C for 12 hours: washing the pellets soaked in ice water and flowing water for about 8 hours, and then performing forced air drying for 1 hour. The following is a smoked salmon and fish smoked method consisting of a mushroom-added liquid smoked process that smokes by adding natural mushrooms.

Here, according to the addition form of the natural mushroom, the mushroom addition liquid hun process is divided into a number of embodiments divided into powder form, extract form, mushroom mycelium liquid form, mushrooms enhance the aesthetics, conceal the sour taste of wood vinegar.

Description

Smoked method of salmon and fish and smoked product manufactured by it {Smoked-Salmon Manufacturing Method and Smoked-Salmon}

The present invention relates to a method for smoking salmon and fish, and a smoked product manufactured by the same. More specifically, the method of applying a smoked method to a fish processing method of salmon and fish, and applying a liquid method to secure productivity according to mass production, The present invention relates to a method for smoking salmon and fishes by adding natural mushrooms as spices and subsidiary ingredients to smoked foods and aesthetics, and a smoked product produced thereby.

In general, processed fish products are products that have been properly processed to provide food security, increase the value of food and other uses, and to facilitate transportation, sale, and consumption, so that seafood can be used more efficiently.

Processed fish products can be divided into food, industrial, medicine, feed, fertilizer, etc. Food products mainly produce frozen products, dried products, salted products, canned food, etc. It can be divided into products manufactured with the main purpose of seasoning, such as seasoned products.

Here, smoked food is a product made by incomplete combustion of hardwoods, sawdust, rice husks, etc., which have low resin, and dried in the smoke to have unique flavor and preservation. On-hoon law, liquid-on-law method, jeon-hun method, etc. are performed.

On the other hand, salmon and salmon fish are cold water fish, and include sardines, hotfish, salmon, musk salmon, mountain trout, trout, silver trout, rainbow trout, autonomy, red trout, and trout.

Of these, as the local specialty, particularly related to the present invention are mountain trout, trout, rainbow trout, red sea trout, codfish, heatfish, and the like.

Mountain trout is a rod-shaped trout. The spawning season is from September to October, and water is clear and water temperature does not rise above 20 ℃ even in midsummer.

Rainbow trout is a freshwater fish that spends a lifetime in freshwater without going to the sea. Like cold water in mountain valleys, the water temperature should be below 24 ℃.

The spawning is similar to salmon, and it is very popular as a farmed fish since the rainbow trout eggs were imported in 1965.

Gondling is a rod-shaped fish that lives only in streams with low water temperature and is clear. The spawning season is estimated from October to November, and it spawns on gravel in clear water. After spawning, both females and males die. Three years after hatching, it reaches a total length of 25 cm.

The codfish is a fish species in the upper waters with very clear water and low water temperature, feeds on insects and small animals, and lays eggs in early April to early May.

The cold-water salmon and fish inhabiting Korea need to be developed as a processed food other than sashimi because its meat is softer than sea fish species.

When the smoked method is applied as a food processing method of fish, it keeps the dryness to some extent by removing the moisture of the fish, and also penetrates the preservatives in the smoke to have a preservation property, and the fish smell is the flavor of the smoke. It is possible to enhance the taste of ingredients by removing them, and to develop them as mass production and local specialties.

However, there have been no reports on smoked or smoked products of the localized salmon and fish in Korea, or the prior art of the manufacturing method, because the local specialties must be accompanied by productivity or processing conditions suitable for the Korean situation and preferences.

For example, the manufacturing method of instant smoked yellow (Application No. 10-2000-0018196) is immersed in cold water and dried in natural wind drying for 5 to 7 days, then smoked through salting and seasoning processes of the liquid salt method. Disclosed is a process for producing instant smoked yellow rice.

This is an instant specialization of the local specialty, the emperor, which is based on the nature of the smoked method, but it is difficult to apply the smoked method of the emperor to salmon and fish. It is not suitable as a local specialty to apply.

Accordingly, the present invention is to provide a smoked method and smoked products produced by the localized salmon and fish in Korea.

Specifically, the smoked method is applied as a processing method of salmon and fish, but the liquid hoon method is applied to secure productivity according to mass production, and natural mushrooms are added to the liquid hoon method as spices and ingredients to improve meat quality and aesthetics.

To this end, the present invention provides a pellet manufacturing process for removing salmon and gills from cold water (ice water) by sliding salmon and fish, and performing a vat salt method on the surface of the pellets produced through the pellet manufacturing process. Dyeing process performing refrigeration sealed at 5 ° C for 12 hours: washing the pellets soaked in ice water and flowing water for about 8 hours, and then performing forced air drying for 1 hour. The following is a smoked salmon and fish smoked method consisting of a mushroom-added liquid smoked process that smokes by adding natural mushrooms.

Here, the wood vinegar is based on charcoal vinegar, preferably the true charcoal vinegar, which is one of the local specialties of Gangwon-do region.

In addition, according to the addition form of the natural mushroom, the mushroom addition liquid hunhun process is divided into a number of embodiments divided into powder form, extract form, mushroom mycelium liquid form, mushrooms enhance the aesthetics, conceal the sour taste of wood vinegar.

The powder form is a lyophilized natural mushroom powder is used, according to the heating process for cooking the mushroom and the cutting groove processing process of the pellet for the addition of the mushroom powder is further added.

The extract form is a hot water extract or ethanol extracted mushroom extract is used, the mushroom mycelium liquid form, in particular, the mycelia of the expensive pine mushroom is added to perform the same action as the pine mushroom added.

DETAILED DESCRIPTION Hereinafter, the most preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily implement the present invention. . Other objects, features, and operational advantages, including the purpose, working effects, and the like of the present invention will become more apparent from the description of the preferred embodiment.

For reference, the embodiments disclosed herein are only presented by selecting the most preferred examples to help those skilled in the art from the various possible examples, the technical spirit of the present invention is not necessarily limited or limited only by this embodiment, Various changes and modifications are possible within the scope without departing from the technical spirit of the present invention, as well as other equivalent embodiments will be found.

First of all, the present invention removes water from fish to maintain a certain degree of dryness, and penetrates the preservatives in the smoke to have a preservation property, and to remove fish odors with the flavor of smoke to enhance the taste of the material. The smoked process is applied to salmon and fish, especially mountain trout, rainbow trout, cornfish, and heatfish.

Among the three types of smoked cold smoked, hot smoked, and liquid smoked methods, the liquid smoked method is applied to the present invention, and is classified into many embodiments according to the treatment of mushrooms as a flavoring material.

In general, the liquid hoon method is a method of distilling wood vinegar obtained by distilling wood instead of burning it with smoke, soaking or immersing the material in a fume containing a large amount of active ingredients, and then drying it as it is.

Achun can achieve the same effect as smoked, and its manufacturing time is shortened, which is suitable for productivity improvement and mass production system, and wood vinegar is a natural health ingredient whose efficacy has been proven.

This eliminates the need for a fume chamber designed to distribute the smoke evenly and can be processed in large quantities in a short period of time, making it suitable for productivity and mass production systems.

On the other hand, it is difficult to avoid the remaining sour taste by wood vinegar, in the present invention provides a smoked method of mass production of salmon and fish through a liquid smoke method, to enhance the flavor through the addition of mushrooms, in particular to conceal the sour taste of wood vinegar To provide a way.

The smoking method according to the liquid method will be described step by step as follows.

Example 1:

Step 1 (Pellet Manufacturing Process):

Roast salmon and fish, such as trout, trout, rainbow trout, or corn trout, or stingray or heatfish, to remove guts and gills from cold water (ice water), and then clean and wash to remove foreign substances and bacteria.

The washed and dismantled salmon and fish are divided into pellets, and the pellets are formed with cutouts at regular intervals.

This incision groove provides a zone where the powder mushroom is filled in the mushroom addition liquid hun process described later.

Step2 (dyeing process):

Dyeing was used as a storage means of perishable food, it is a smoked process.

In other words, dyeing performs color development, flavor enhancement, and antibacterial activity. Especially, most bacteria, yeasts, and molds are limited in growth at low osmotic pressure due to the addition of salts, thereby improving the meat quality and antibacterial of the pellets.

Salt is a representative material for salt, and salt produces not only a storage effect but also a desirable taste. The salting method is divided into a dry salt method and a liquid salt method.

In the present invention, the salt salt method is carried out with the sun salt, but the dyeing is carried out by refrigeration for 12 hours at 4 ℃ ~ 5 ℃, it is preferable not to contact with air in the refrigerated state.

Step3 (salting and air drying process):

In the salting process for a long time, the salting is caused by excessive ripening of meat and salt penetration of a high concentration, so that about 12 hours of refrigeration dyeing was performed, for this reason, the salting process is performed through the washing process immediately after salting.

Desalination was performed in ice water and flowing water, and it was determined that sufficient dyeing should be performed for about 8 hours.

After removing the salt, remove impurities and moisture by using a clean towel, and perform the air drying process to remove the water absorbed to some extent, and air drying may be performed by using a natural wind or a fan.

Step 4 (Mushroom Addition Process):

The wood vinegar is infiltrated into the pellet by immersing the pellet in a mixed solution of 2 to 10% by weight of wood vinegar and 90 to 98% by weight of saline (mineral water) for 4 to 6 hours.

Wood grass liquor is excellent in sterilization, insecticide, antibacterial action, it is known that the anion, far-infrared, electrodeposition of grasses and the like work evenly.

In addition, the unique smell of burning adds to the smoking, and its ingredients act to block the fishy fishy smell.

In addition, edible wood vinegar is known to be excellent in the ability to remove the free radicals in the cell, is known as a health food that emits far-infrared from the liquid, it is a health food that is used as an alternative therapy to stroke, stomach cancer, constipation, anemia, diabetes.

In the present invention, charcoal kiln vinegar solution with less tar powder is preferable, and when considering local specialties, charcoal kiln vinegar solution of oak, which is a local product, is more preferable in the province of Gangwon-do.

The pellets infiltrated with this wood vinegar are taken out, lyophilized and evenly coated with powdered mushroom powder and dried by heating at about 80 ° C.

Step 5 (sterilization packaging process):

The dried material is vacuum packed and then sterilized.

At this time, sterilization is preferably ultraviolet sterilization, since the sterilization of the inside and outside of the packaging after packaging can be performed effectively.

For sterilization, sterilization chambers with ultraviolet rays emitting devices (lamps) are required, and after vacuum-packed smoked products are placed in the sterilization chambers, the remaining germs in the package are sterilized by ultraviolet sterilization, whereby the storage period is further increased. It can be increased.

Example 2:

Step 1 (Pellet Manufacturing Process):

Roasting salmon and fish to remove intestines and gills from cold water (ice water) and washing them cleanly to remove foreign substances or bacteria, and to produce pellets.

Step2 (dyeing process):

Perform the dry salt method with sun salt, but perform dyeing by refrigeration in a confined space so as not to contact with air for about 12 hours at 4 ℃ ~ 5 ℃.

Step3 (salting and air drying process):

Immediately after dyeing, the dyeing process is carried out through a washing process, and the salting process is performed in ice water and flowing water, and is performed for about 8 hours.

After removing the salt, remove impurities and water using a clean towel, etc., and perform air drying process to remove water absorbed to some extent.

Step 4 (Mushroom Addition Process):

The pellets are immersed in a mixed solution of 10% by weight of wood vinegar and 90% by weight of saline (mineral water), or the wood charcoal solution is allowed to stand after spraying wood vinegar solution to infiltrate oak charcoal vinegar.

The pellets penetrated with wood vinegar are taken out and dried by heating at about 80 ° C., and then the mushroom extract is evenly sprayed on the pellets.

Here, the mushroom extract is an extract obtained through a known extraction method such as hot water extraction or ethanol extraction, the detailed description thereof will be omitted.

Step 5 (sterilization packaging process):

Pellets sprayed with mushroom extracts are vacuum packed and then subjected to ultraviolet sterilization to sterilize the inside and outside of the package after packaging.

Example 3:

Step 1 (Pellet Manufacturing Process):

Roasting salmon and fish to remove intestines and gills from cold water (ice water) and washing them cleanly to remove foreign substances or bacteria.

Step2 (dyeing process):

Perform the dry salt method with sun salt, but perform dyeing by refrigeration in a confined space so as not to contact with air for about 12 hours at 4 ℃ ~ 5 ℃.

Step3 (salting and air drying process):

Immediately after dyeing, the dyeing process is carried out through a washing process, and the salting process is performed in ice water and flowing water, and is performed for about 8 hours.

After removing the salt, remove impurities and water using a clean towel, etc., and perform air drying process to remove water absorbed to some extent.

Step 4 (Mushroom Addition Process):

The wood vinegar is infiltrated into the pellet by immersing the pellet in a mixed solution of 10% by weight of wood vinegar solution and 90% by weight of saline solution (mineral water) for 4 hours to 6 hours.

Pellets penetrated with wood vinegar were taken out and dried by heating at about 80 ° C., and then the mushroom fungus mycelium fluid was evenly sprayed on the pellet.

Here, Matsutake mycelium fluid is used in place of Matsutake mushroom, because Matsutake mushrooms are expensive and not suitable for mass production.

In other words, the pine mushroom is a unique seed that only parasitises the living pine, and it is known as a mysterious and precious mushroom from ancient times, as it is said in the agreement that it is the best among mushrooms.

These pine mushrooms lower blood cholesterol levels and improve blood circulation, so they are excellent for adult diseases and are rich in vitamins.

However, pine mushrooms are not yet carried out in mass cultivation, so the price is very high. For this reason, if the pine mushrooms are applied to the smoked fish as it is, productivity may be unreasonable.

Therefore, in the present invention, by replacing the matsutake mushroom mycelium mycelium liquid to the pellet, the same flavor and ingredients as the matsutake mushroom are added to the smoked.

Step 5 (sterilization packaging process):

Pellets coated with the pine mushroom mycelium fluid is vacuum packed and then subjected to ultraviolet sterilization to sterilize the inside and outside of the package after packaging.

As described above, according to the present invention, the liquid hoon method is applied as a processing method of salmon and fish, but natural mushrooms are added to ensure productivity according to mass production, and flavor is improved according to the addition of natural mushrooms to increase the commerciality. have.

Claims (9)

Pellet manufacturing process to scoop salmon and fish to remove guts and gills from cold water (ice water) Dyeing process of performing a dry salt method on the surface of the pellets produced through the pellet manufacturing process, and refrigeration sealed for 12 hours at 4 ℃ ~ 5 ℃: Dyeing and air drying process for washing the pellets in ice water and flowing water for about 8 hours and then performing forced air drying for 1 hour: Smoked salmon and fish smoked method consisting of a mushroom-added liquid smoked process to apply the wood vinegar and then smoked by adding natural mushrooms. 2. The method of claim 1, wherein the wood vinegar is oak charcoal vinegar. The method of claim 1, wherein the mushroom addition liquid fume process is to form an incision at a predetermined interval on the surface of the pellet, and the pellets in a fume mixed with 2 to 10% by weight of wood vinegar, 90 to 98% by weight of saline solution (mineral water) to 4 hours to After immersing for 6 hours to infiltrate the wood vinegar into the pellet, and then take out the infiltrated pellet, evenly coated powdered mushroom powder, and smoked salmon and fish characterized in that proceeds by heating and drying at about 80 ℃. The method of claim 1, wherein the mushroom-added liquid hoon process, the pellets are immersed for 4 hours to 6 hours, or after spraying wood vinegar in a mixed solution of 2 to 10% by weight of wood vinegar solution, 90 to 98% by weight of saline solution (water) The method of smoked salmon and fish, characterized in that the wood vinegar solution to infiltrate the pellet, and then take out the pellet and heat-dried at about 80 ℃, spraying the mushroom extract evenly to the pellet. The method of claim 1, wherein the mushroom-added liquid hoon process, the pellets are immersed for 4 hours to 6 hours, or after spraying wood vinegar in a mixed solution of 2 to 10% by weight of wood vinegar solution, 90 to 98% by weight of saline solution (water) The method of smoked salmon and fish, characterized in that the wood vinegar solution to infiltrate the pellet, and then take out the pellet and heat-dried at about 80 ℃, by spraying the pine mushroom mycelium fluid evenly to the pellet. The method of claim 1, wherein the smoked salmon and fish is salmon trout (trout) or rainbow trout or trout (hermit) or red trout or hotfish. The method of claim 1, further comprising a sterilization and packaging step of vacuum packing the pellets after the mushroom addition liquid fume process, performing ultraviolet sterilization to sterilize the inside of the package, and then performing final packaging. The method of claim 1 or 3 or 4 or 5, wherein the mushroom to be added is smoked salmon and fish, characterized in that the pine mushroom. A salmon and fish smoked product according to claim 1 or 2 or 3 or 4 or 5 or 6 or 7.