KR20180035051A - Marine products processing method - Google Patents

Abstract

The present invention relates to a fish processing method for processing a fish product by allowing a user to easily eat the fish product by using a stove or the like by processing the fish product. More particularly, the present invention relates to a fish processing method for cutting a non- The user can easily digest the rapidly quenched marine products by using a lens or the like through the RTC processing step of cooking and quenching. By further including a steam processing step in the RTC processing step, the water content of the marine products So that the taste of the fish can be improved.

Description

{MARINE PRODUCTS PROCESSING METHOD}

The present invention relates to a method for processing aquatic products by which a user can easily maintain the moisture content by heating or increasing the moisture content by heating using a stove to improve the flavor of the taste by moistening, A step of processing the RTC, a step of cutting the processed fish product, and an RTC processing step of rapidly cooling the processed fish product, so that the user can easily eat the rapidly quenched fish product by using a stove or the like. The present invention relates to a method for processing aquatic products, in which the moisture content of aquatic products is maintained even after thawing, so that a moist texture can be maintained without rattling, thereby improving the flavor of aquatic products.

In general, fish such as mackerel, mackerel, salmon, tuna, saury, defense, and sardine are high in concentration of EPA and DHA, which are unsaturated fatty acids, thereby lowering the blood cholesterol level and decreasing triglyceride It is also known that it has the effect of preventing blood clotting and preventing thrombosis or cerebral thrombosis. In addition, aquatic products contain a variety of amino acids, such as taurine, herbal ingredients, vitamins B and vitamin D. These aquatic products reduce blood cholesterol levels and protect the heart while helping to detoxify the liver Diabetes, brain hemorrhage, dizziness, neuralgia, sleep disorders, prevention of anorexia and prevent adult diseases are effective.

In order for users to eat such aquatic products, it is necessary to separately process marine products, cook them by baking or spice, and especially in school meals and corporate restaurants that handle large amounts of food, There is a problem invested.

Therefore, a variety of technologies have been proposed for processing marine products in advance and delivering them to consumers.

Such a conventional technique is disclosed in Korean Patent No. 10-0588226, " Process for processing marine products,

The prior art described above is characterized in that the aquatic products are washed with a weakly acidic electrolytic solution having a pH of from 5 to 6.5, salted with deep sea water or natural salt, washed again with a weakly acidic electrolytic solution having a pH of from 5 to 6.5, immersed in a functional substance diluted with chlorella, The present inventors have proposed a method of processing aquatic products which is excellent in sterilization and deodorization effect of aquatic products, decomposes protein enzymes to produce amino acids and nucleic acid materials, thereby enhancing flavor and improving flavor and antioxidant activity .

Also, in the prior art, Patent No. 10-0512460 entitled " Process of processing aquatic products "

The above-mentioned prior art is to remove the shells, internal organs, head and bones of aquatic products and clean them, then immerse them in wood vinegar to remove the fishy fish-specific fishy smell, keep salty water in salt water for long- It is possible to make the shelf life longer by keeping the original freshness of the marine products so as to improve the flavor while imparting elasticity to the marine products and to quench them at a cryogenic temperature, It does not have a distinctive fishy smell, it has a meaty texture and improves the flavor of aquatic products. It also provides aquatic products that can be eaten with no thorns, as well as an easy stiffness to be put on a skewer. And has proposed a processing method of aquatic products suitable for skewer roasting due to its elasticity.

Furthermore, there is a prior art No. 10-0963445 entitled " Process for processing marine products and its processing device "

In the prior art, a body of a fish product is cut by incising a head of a cut aquatic product continuously while removing the head of the aquatic product, scraping off the intestine from the incised vessel and then removing the ribs from the body After the incision of the backbone, the ribs are removed from both sides of the fish and removed from the body, the marine products are processed by an automated process to improve the quality and workability of the marine products, while significantly reducing the cost of processing marine products. Processing equipment.

Another prior art is disclosed in Korean Patent Laid-Open No. 10-2015-0058507, " Processing Method of Seafood,

The above-mentioned prior art is a method of separating a piece of aquatic product, which is left in a state of being applied to a piece of a fish product on a plate, and a step of separating the piece of the fish product after the step of taking out the salt, And a suspending step in the air wherein the oil component dropped from the fragments of the fish products is evaporated immediately below the fragments of the fish products so as to surround the fragments of the fish products, And a processing method of aquatic products as features.

Conventional techniques as described above are for simply processing and supplying aquatic products, which is called cutting,

This cutting process refers to cutting and delivering aquatic products hygienically to the size suitable for the custom after removing the unheated portion (head, tail, interior, etc.).

However, in the case of such a cutting process, the user has to inconvenience the cooking of the aquatic products, and in order to solve this problem, the RTC (Ready To Cook) process is being developed.

This RTC processing refers to a processing method in which a cut aquatic product is spiced, quenched, vacuum packed and then fed, so that hygienic and fully cooked food can be easily eaten by heating in a microwave oven or hot water.

However, when such a processing method is used, the water content contained in aquatic products is reduced at this time, and when the food is heated by a consumer, a problem is caused that the water content is lowered by the lower moisture content and, in particular, .

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems,

And a RTC processing step of cooking and processing the processed seafood, wherein the RTC processing step further comprises a steam processing step of supplying steam to aquatic products, It is an object of the present invention to provide a method of processing fishery products which can maintain a moisture content and can feel a moist texture without rattling, thereby improving the flavor of the fish.

It is another object of the present invention to provide a method for processing aquatic products, which can solve the problem of flesh clogging as it progresses within 90 to 120 atmospheric pressure during processing.

In order to accomplish the above object, a method for processing aquatic products according to the present invention comprises:

A cutting processing step of cutting the non-food portion of the aquatic product;

An RTC processing step including a steam processing step of supplying steam to the cut aquatic products, a grilling processing step of cooking the seafood to which the steam is supplied, and a freezing processing step of freezing the grilled seafood;

And a control unit.

As described above, the aquatic products processing method according to the present invention

And a steam processing step of supplying steam to the RTC processing step, wherein the water content is increased by supplying steam in advance before cooking the aquatic products, so that the aquatic products are cooked and lost Moisture content can be overcome and, when the consumer thaws, the moisture content can be maintained and the product can be kept moist and moisturized, thereby improving the flavor of the taste.

In addition, with this configuration, consumers can easily access the ready-to-eat seafood dish. In particular, in the case of school meal or corporate restaurant, the cooking time is shortened and the labor cost is reduced.

In addition, the distribution can be secured in the frozen state, and various cooking methods can be adopted as a pre-cooking method.

1 is a block diagram of a method for processing aquatic products according to the present invention

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings.

While the present invention has been described in connection with certain embodiments, it is obvious that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. It is to be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but on the contrary, is intended to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

In the drawings, the same reference numerals are used for the same reference numerals, and in particular, the numerals of the tens and the digits of the digits, the digits of the tens, the digits of the digits and the alphabets are the same, Members referred to by reference numerals can be identified as members corresponding to these standards.

In the drawings, the components are expressed by exaggeratingly larger (or thicker) or smaller (or thinner) in size or thickness in consideration of the convenience of understanding, etc. However, It should not be.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the term " comprising " or " consisting of ", or the like, refers to the presence of a feature, a number, a step, an operation, an element, a component, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

First, a method for processing aquatic products according to the present invention includes a cutting processing step (100) 100 and a RTC (Ready To Cook) processing step.

The cutting and cutting step 100 is to remove non-edible parts such as head, viscera, tail, and visible parts of aquatic products. Since the consumer who receives the product by the cutting step does not need to directly remove the non-edible parts, Can be shortened.

In this cutting processing step 100, it is possible to automatically remove the non-heated portion by using a separate apparatus, but it is also possible to manually perform the work using the attractive force.

The cutting step 100 includes a step of cutting the non-cooked seafood to a size suitable for the cooking method.

In addition, the aquatic products that have undergone the cutting processing step (100) are supplied to the consumer through the RTC processing step (200).

The RTC processing step 200 is to cook the aquatic products with various kinds of food and quench them to provide them to the consumers, so that the consumers can cook the food simply by dipping them in a microwave oven or hot water.

However, in this case, there may arise a problem that the content of water contained in aquatic products is lowered by precalculation of aquatic products.

Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a steam processing method and a steam processing method for a steam processing machine, which includes a steam processing step 300 for supplying steam, a grilling processing step 400 for cooking the steamed seafood, a freezing processing step for freezing the cooked seafood 500).

The roasting step 400 may be adopted in various ways such as roasting, boiling, and the like.

More specifically, the water content is first increased by spraying steam on a cut aquatic product, and the aquatic product having such a high moisture content is baked or cooked to overcome moisture that can escape during cooking.

In addition, the cooked seafood is dried through a cold air drying step and then subjected to a primary packaging through an inner packaging step.

The first packaged aquatic products are subjected to a freezing processing step (500) for freezing. This freezing step is a rapid freezing step, and the freshness of aquatic products can be maintained and stored for a long period of time.

As described above, the rapidly frozen aquatic products are subjected to secondary packaging through the outer wrapping step, and the packed aquatic products are delivered to consumers, so that the consumers can eat the food by breaking the package and defrosting using a microwave oven or the like.

In addition, when the RTC processing step is performed, the air pressure should be maintained at 90 to 120. This is because, when the air pressure is high, a fish product is crushed and the flavor of the fish tends to deteriorate. Of course, when the pressure is too small, there is a problem that moisture is hardly permeated into the aquatic products during the steam processing.

In addition, the condition of the atmospheric pressure may be variously changed according to the moisture content, the size and the kind of aquatic products contained in the aquatic product itself, and the scope of the right should not be construed to be limited.

That is, in the present invention, when the moisture content of the aquatic products is 100 parts by weight in the RTC processing step, the water content of the aquatic products after the RTC processing is 110 to 150 parts by weight,

In one embodiment, when the mackerel is used, the moisture content is made to be about 130 parts by weight (when the water content of the mackerel is 100 parts by weight) through the steam processing step, The moisture content can be maintained at 115 parts by weight, and it is possible to feel a more moisturized texture without smearing, thereby improving the flavor of the taste.

While the present invention has been described with reference to the accompanying drawings, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Substitutions should be construed as falling within the scope of protection of the present invention.

100: Cutting step 200: RTC machining step
300: steam processing step 400: grinding step
500: Frozen processing step

Claims (4)

A cutting processing step of cutting the non-food portion of the aquatic product;
An RTC processing step including a steam processing step of supplying steam to the cut aquatic products, a grilling processing step of cooking the seafood to which the steam is supplied, and a freezing processing step of freezing the grilled seafood;
And a plurality of the aquatic products. The method according to claim 1,
In the RTC processing step
And a cold air drying step of drying the cooked marine products. The method according to claim 1,
Wherein the RTC processing step is performed at a pressure of 90 to 120 atmospheres. 4. The method according to any one of claims 1 to 3,
In the RTC processing step
Wherein the water content of the aquatic product after RTC processing is 110 to 150 parts by weight when the water content of the aquatic product before the processing is 100 parts by weight.

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