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KR-102962249-B1 - Method for removing bad flavor from Catfish and method processed catfish

KR102962249B1KR 102962249 B1KR102962249 B1KR 102962249B1KR-102962249-B1

Abstract

The present invention relates to a method for processing catfish from which off-odor has been removed and to catfish processed by this method. The method comprises: a catfish preparation step (S100) for preparing raw catfish to be used as a raw material for processed food; a trimming step (S200) for removing gills and internal organs from the prepared catfish; a fillet processing step (S300) for trimming the trimmed catfish into catfish fillets; a blood removal step (S400) for removing blood by soaking the fillets in cold water after processing, then immersing them in saltwater for at least 30 minutes, and washing them; a processing solution immersion step (S500) for removing off-odor by immersing the processed catfish fillets in a processing solution containing an extract of Agastache rugosa; and, after immersion, primary drying of the catfish fillets in low-temperature air at 15°C to 20°C for 3 to 5 hours, followed by 8 hours of cold air at a temperature of -15°C to -20°C. It includes a semi-drying step (S600) of drying for 10 hours or more, a freezing step (S700) of rapidly freezing the semi-dried catfish fillet, a packaging step (S800) of vacuum packaging the frozen catfish fillet, and a storage step (S900) of packaging the vacuum-packed catfish fillet together with auxiliary ingredients according to the product form for grilling, stir-frying, or steaming, and storing it for shipment.

Inventors

  • 오근호

Dates

Publication Date
20260507
Application Date
20230727

Claims (5)

  1. Catfish cleaning preparation step (S100) for preparing raw catfish to be used as a raw material for processed food; A trimming step (S200) of removing gills and internal organs from the prepared catfish; A fillet processing step (S300) for trimming the above-mentioned trimmed catfish into catfish fillets; A blood removal step (S400) in which, after processing into the above fillet, the fillet is soaked in cold water to remove blood, then immersed in salt water for at least 30 minutes, and then washed; A processing step (S500) in which 100 g of a perilla extract, obtained by a hot water extraction method in which 40 to 60 g of dried perilla is added to 20 L of water and boiled for 1 to 2 hours, is added to 1.5 L of 30% ethanol and extracted at 70°C for 4 hours, the extracted sample is vacuum-filtered through Whatman No. 2 filter paper, the filtered extract is concentrated using a vacuum rotary concentrator and dried to produce a perilla extract which can be diluted with purified water for use, a processing solution containing the perilla extract is prepared, and the cleaned catfish fillet is immersed in the processing solution for 20 to 30 minutes to remove off-odor; A semi-drying step (S600) in which, after the above immersion, the catfish fillet is first dried in low-temperature air at 15℃ to 20℃ for 3 to 5 hours, and then secondarily dried in cold air having a temperature of -15℃ to -20℃ for 8 to 10 hours; A freezing step (S700) for rapidly freezing the above semi-dried catfish fillet; A packaging step (S800) for vacuum packaging the above frozen catfish fillet; and A method for processing catfish with removed off-odor, characterized by including a storage step (S900) of packaging the vacuum-packed catfish fillet together with auxiliary ingredients according to the product form for grilling, spicy stew, or steaming, and storing it for shipment.
  2. In Article 1, A method for processing catfish with removed off-odor, characterized in that the above blood removal step includes removing blood by soaking in cold water, then immersing in salt water for 30 to 50 minutes, and then immersing in sterilized water through an anion generator.
  3. delete
  4. In Article 1, A method for processing catfish with removed off-odor, characterized in that the above fillet processing step further includes a step of optionally removing the catfish skin from the trimmed fillet.
  5. Catfish processed by a catfish processing method in which off-odor is removed according to any one of claims 1 to 2 and 4.

Description

Method for removing bad flavor from catfish and method processed catfish The present invention is intended to provide a method for processing catfish with removed off-odors, which removes off-odors including the characteristic earthy smell and fishy smell of catfish by immersing a prepared catfish fillet in a processing liquid containing an extract of Agastache rugosa to remove the off-odors, and provides prepared catfish with a chewy texture through a semi-drying process, and to provide catfish processed by this method. Catfish can be farmed and is one of the ingredients that comes to mind when thinking of freshwater fish dishes. Catfish is a nutritious food containing as much as 16.8% high-quality protein, and it has a high ash content of minerals such as calcium, phosphorus, and iron. According to the *Donguibogam* (a classic Korean medical text), catfish is sweet in taste, warm in nature, and non-toxic. It is said to have excellent diuretic properties, so consuming catfish soup when the body is swollen helps to flush out excess fluid and promote urination. The needles on the catfish's head are used to treat diabetes, and eating a bowl of spicy catfish stew during hot weather is ideal as a summer detox food, as it eliminates waste products through sweat and urine while replenishing protein. It is effective as a restorative food for the weak constitution of children who suffer from nosebleeds, frequent urination, and dark complexions, as well as for the elderly and infirm who lack vitality. Furthermore, catfish has outstanding tonic effects, making it beneficial to cook and consume when feeling tired, lethargic, and lacking an appetite. These catfish lack scales and are covered in a sticky mucus. This mucus is a glycoprotein called mucin, which has beneficial effects such as promoting protein absorption and protecting the gastric mucosa; however, it becomes a problem when the fish must be prepared for cooking. Removing it for the sake of cooking convenience, despite it being a useful component, results in a loss from a nutritional perspective. Additionally, depending on the dish, catfish are freshwater fish that tend to live in murky environments, so they may emit an earthy or fishy odor. For this reason, they are relatively finicky fish to prepare and cook, which leads to variations in taste. FIG. 1 is a flowchart illustrating a method for processing catfish with removed off-odor according to an embodiment of the present invention. All technical and scientific terms used in this specification have the same meaning as commonly understood by a skilled expert in the art to which this invention pertains. In general, the nomenclature used in this specification is well known and commonly used in the art. Furthermore, the following description should be understood to include all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention. Throughout this specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. The singular expressions used in this invention include the plural expressions unless the context clearly indicates otherwise. Additionally, the same reference numerals used throughout this specification indicate the same components. Hereinafter, a method for processing catfish with removed off-odor according to one embodiment of the invention will be described. FIG. 1 is a flowchart illustrating a method for processing catfish with removed off-odor according to an embodiment of the present invention. The method for processing catfish with removed off-odor according to the present invention includes a catfish cleaning preparation step (S100), a byproduct removal step (S200), a fillet processing step (S300), a blood removal step (S40), a processing liquid immersion step (S500), a semi-drying step (S600), a rapid freezing step (S700), a vacuum packaging step (S800), and a packaging and storage step (S900). The method for processing catfish with removed off-odors according to the present invention is intended to resolve the difficulty of cleaning catfish and to provide catfish fillets that can be used in various types of cooking by removing off-odors, including the characteristic earthy and fishy smells of catfish, remaining in the cleaned catfish. The above preparation step for cleaning the catfish (S100) involves soaking a live catfish in clean water for 24 to 36 hours to allow it to expel dirt in order to clean it. After removing it from the clean water, if it is alive, it is stunned, and then rubbed with coarse salt to remove the mucus and washed to prepare it for removing by-products. The above byproduct removal step (S200) involves trimming the catfish, cutting off the gills, splitting open the belly, removing various byproducts including internal organs, and then washing it under running water. At this time, the