KR-102964009-B1 - Method of manufacturing natural liquid condiments

Abstract

The present invention relates to a method for manufacturing a natural liquid seasoning, and more specifically, to a method for manufacturing a natural liquid seasoning by aging salted fish. The method for manufacturing a natural liquid seasoning according to the present invention comprises: a first step of mixing fish and sun-dried salt to produce salted fish; a second step of aging the salted fish; a third step of extracting and filtering the aged salted fish to produce a fish extract; a fourth step of mixing garlic juice and radish juice with the fish extract to produce a mixed extract; a fifth step of aging the mixed extract; and a sixth step of filtering and packaging the aged mixed extract.

Inventors

• 박홍

Assignees

• 주식회사 채선해

Dates

Publication Date

20260512

Application Date

20231205

Claims (5)

1. Step 1 of manufacturing salted fish by mixing fish and solar salt; A second step of aging the above-mentioned salted fish; A third step of preparing a fish extract by extracting and filtering the above-mentioned aged salted fish; Step 4: preparing a mixed extract by mixing garlic juice and radish juice with the above fish extract; A fifth step of aging the above mixed extract; and A sixth step of filtering and packaging the above-mentioned aged mixed extract; comprising, When preparing the salted fish in the first step above, Step 1-1: Preparing the fish with the internal organs removed; Step 1-2 of inserting a bundle of lotus stems into the fish from which the internal organs have been removed; Steps 1-3 of injecting solar salt into the interior of the fish from which the internal organs have been removed; and The method includes steps 1-4 of alternately stacking the above-mentioned lotus leaf stem bundles and fish with solar salt added with lotus leaves; The above bundle of lotus leaf stems is, Step 1-2-1: Cutting the lotus stem into 3cm pieces; Step 1-2-2 of tying the above-mentioned cut lotus stems into a bundle shape; and A method for manufacturing a natural liquid seasoning characterized by including the first, second, and third steps of immersing the bundle-shaped lotus stems in rice water.
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3. In Article 1, A method for manufacturing a natural liquid seasoning, characterized in that, in the fourth step above, the mixing comprises mixing 2 parts by weight of garlic juice and 2 parts by weight of radish juice with 1,000 parts by weight of fish extract.
4. In Article 1, A method for manufacturing a natural liquid seasoning, characterized in that, in the above 6th step, the packaging involves pouring the filtered mixed extract into a stick-type pouch and then sealing it.
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Description

Method of manufacturing natural liquid condiments The present invention relates to a method for manufacturing a natural liquid seasoning, and more specifically, to a method for manufacturing a natural liquid seasoning by aging salted fish. Generally, except for live fish consumed alive, fish are salted or dried for distribution to prevent spoilage during the process. In the case of salted fish, various drying methods such as natural drying, cold air drying, and hot air drying are used to extend the shelf life; however, salted fish aged by these methods lose their surface luster, and a characteristic fishy odor persists even after aging. The cause of the characteristic fishy smell of fish mentioned above is trimethylamine oxide (TMAO) present in the muscles of fish. In order for fish to survive in the ocean, they must match the osmotic pressure within their bodies with that of seawater. Otherwise, the water contained within the fish's body would be lost, causing it to shrink. In this way, TMAO is responsible for the function of maintaining pressure equilibrium between the fish's body and the seawater. The above-mentioned osmotic pressure-related substance TMAO acts as a seasoning that provides umami flavor when the fish is alive or fresh, but when the fish dies, it is decomposed by bacterial enzymes and converted into trimethylamine, a highly volatile basic nitrogen compound, which gives off a strong fishy smell. Therefore, while it is very important to remove fishy odors and unwanted bacteria when manufacturing processed fish products, research on removing fishy odors and unwanted bacteria sufficiently to satisfy the preferences of general consumers is currently insufficient. FIG. 1 is a flowchart showing a first embodiment of the method for manufacturing a natural liquid seasoning according to the present invention. FIG. 2 is a flowchart showing a second embodiment of the method for manufacturing a natural liquid seasoning according to the present invention. Specific details regarding the problem to be solved, the means for solving the problem, and the effects of the invention as described above are included in the embodiments and drawings to be described below. The advantages and features of the present invention, and the methods for achieving them, will become clear by referring to the embodiments described in detail below in conjunction with the accompanying drawings. The above-mentioned method for manufacturing natural liquid seasoning is explained below using drawings and examples. <1st Embodiment> Figure 1 is a flowchart illustrating the method for manufacturing a natural liquid seasoning according to the present invention. First, in the first step (S10), salted fish is prepared by mixing fish and solar salt. Specifically, salted fish is prepared by mixing fish and solar salt. The above fish is used with the internal organs removed, and the fish is caught using a drift net. When the fish is caught using the drift net, the internal organs are automatically removed during the process of shaking the net, making it easier to obtain fish with the internal organs removed. In the case where the above fish is anchovy, in the conventional technology, it is difficult to remove the internal organs, so whole anchovies are used without removing the internal organs. However, in the case of the present invention, when anchovies are caught using a gill net, salted fish is manufactured using anchovies from which the internal organs have been removed, thereby enhancing the effects of removing fishy odor, improving taste and aroma, and increasing shelf life. Next, in the second step (S20), the salted fish is aged. Specifically, the salted fish prepared above is placed in a container and aged. It is preferable to use a bio-container for the above container. The above-mentioned bio-container is a bioplastic food container, etc., with an eco-friendly internal coating that satisfies the approval standards of the Ministry of Food and Drug Safety and ensures that no harmful substances are generated during the aging period. It is preferable to carry out the above aging for 3 years. If the aging period is less than 3 years, the salted fish may not be fully aged, and it may be difficult to fully express the taste and aroma of the aged salted fish during the extraction to be performed below. If the aging period exceeds 3 years, there is a risk of spoilage, or the aging may be completed, which may reduce work efficiency. Next, the third step (S30) involves extracting and filtering the aged salted fish to produce a fish extract. Specifically, the aged salted fish is extracted through hot water extraction, pressurized extraction, etc., and then filtered to produce a fish extract. When performing the above filtration, it is desirable to repeat the process three times to minimize impurities. Next, in step 4 (S40), a mixed extract is prepared by mixing garlic juice and radish juice with the fish extract. Specifically, a mixed extract