Search

KR-20260067644-A - Method for making aged sashimi

KR20260067644AKR 20260067644 AKR20260067644 AKR 20260067644AKR-20260067644-A

Abstract

A method for preparing aged sashimi is provided. The method for preparing aged sashimi comprises the steps of preparing a fish, injecting a first mixture into the fish to drain blood, injecting a second mixture into the fish from which blood has been drained, and aging the fish while the second mixture is injected. The first mixture comprises purified water, salt, and citric acid.

Inventors

  • 최승우

Assignees

  • 최승우

Dates

Publication Date
20260513
Application Date
20241106

Claims (8)

  1. Steps for preparing fish; A step of injecting a first mixture into the above fish to drain the blood; Step of injecting a second mixture into a blood-drained fish; and The method includes a step of aging in a state where the above-mentioned second mixture is injected, The above first mixture is a method for preparing aged sashimi comprising purified water, salt, and citric acid.
  2. In Article 1, The above second mixture is a method for preparing aged sashimi comprising purified water, sodium inosinate, protease, glutamic acid, and taurine.
  3. In Article 2, A method for preparing aged sashimi, comprising the step of injecting a first mixture into the fish to drain blood, the step of cutting the fish's artery and inserting a tube, and the step of injecting the first mixture into the inserted tube through a syringe.
  4. In Paragraph 3, A method for preparing aged sashimi, comprising the step of injecting a second mixture into the blood-drained fish, inserting a tube into the artery of the blood-drained fish, and injecting the second mixture through a syringe.
  5. In Paragraph 4, A method for preparing aged sashimi, wherein the first mixture is mixed in a ratio of 3 to 6 parts by weight of salt and 3 to 6 parts by weight of citric acid with respect to 100 parts by weight of purified water.
  6. In Article 5, A method for preparing aged sashimi, wherein the second mixture is mixed in a ratio of 6 to 10 parts by weight of sodium inosinate, 6 to 10 parts by weight of protease, 6 to 10 parts by weight of glutamic acid, and 6 to 10 parts by weight of taurine, based on 100 parts by weight of purified water.
  7. In Article 6, A method for preparing aged sashimi in which the above-mentioned second mixture is injected in a ratio of 3 to 8 parts by weight per 100 parts by weight of fish.
  8. In Article 7, A method for preparing aged sashimi, comprising the step of aging in a state where the second mixture is injected, wherein the fish is injected with the second mixture and aged at 2°C to 3°C for 1 hour to 2 hours.

Description

Method for making aged sashimi The present invention relates to a method for manufacturing aged sashimi. Since Korea is surrounded by the sea on three sides, seafood has been a popular food source since ancient times. Generally, fish have a problem in that their acidity decreases easily after being caught, resulting in a characteristic fishy odor. To solve this problem, various processing methods have been developed to prevent oxidation of the fish to maintain freshness, soften the flesh, and enable long-term storage. Traditional fish processing methods generally involve salting or drying for distribution, except when the fish is used live. However, even when salted, the shelf life is short unless moisture is removed. In the case of drying, the surface comes into contact with air, causing oxidation of the fish skin. Furthermore, it is difficult to dry the inside and outside evenly, and the texture and color of the meat become dull. Another method of processing fish involves aging it using fish processing liquid. This method allows the liquid to permeate the fish, preventing oxidation, eliminating fishy odors, enhancing flavor and nutrition, and improving the texture of the flesh. Aged sashimi is prepared by slicing the fillets and then undergoing a refrigerated aging process. During this aging process, adenosine triphosphate (ATP) contained within the cells breaks down to produce inosinic acid. This inosinic acid acts as a seasoning component that enhances the umami flavor of sashimi and reaches its maximum level approximately 24 hours after the fish dies. It is known that the reason fish tastes better after aging is precisely due to this inosinic acid. The most common method for aging raw fish is the refrigeration method, which involves wrapping freshly killed fish in a damp towel and storing it for about 5 to 10 hours to age it. Currently, freshly killed fish are mainly stored in standard refrigerators and then sliced immediately upon a customer's order so that they can enjoy the sashimi. However, raw fish aged by wrapping it in a damp towel as described above has the problem that moisture from the towel transfers to the flesh, causing the flesh to become soft and reducing its texture and umami flavor, as well as the problem of a long aging time. Figure 1 is a manufacturing process diagram of aged sashimi according to one embodiment. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Specific embodiments will be described below with reference to the attached drawings. Figure 1 is a manufacturing process diagram of aged sashimi according to one embodiment. Referring to FIG. 1, a method for preparing aged sashimi according to one embodiment may include the steps of: preparing a fish (S10); injecting a first mixture with a syringe to drain blood (S20); injecting a second mixture with a syringe (S30); and aging the fish while the second mixture is injected (S40). By producing aged sashimi through this manufacturing method, the aging time can be shortened while simultaneously enhancing the texture and umami flavor. In one embodiment, the step of preparing the fish (S10) may include the steps of removing the head of the fish and washing the fish. Here, the fish may be a sea fish, such as rockfish, halibut, or sea bream, which are used as ingredients for sashimi. The step of removing the head of the fish may be the step of cutting off the head of a live, fresh fish. The step of washing the fish may be the step of washing fish from which the head has been removed. We will examine the washing step in more detail later. In one embodiment, the step (S20) of injecting the first mixture with a syringe to drain blood may include the step of injecting the first mixture into the cleaned fish to drain blood. For example, it may be a step of inserting a tube into the fish's artery and injecting the first mixture through a syringe to drain the fish's blood to the outside. When the first mixture is injected into the fish's artery in this way, the blood inside the fish is drained from the severed head area. Specifically, it may include the step of locating the artery of the fish, incising the artery to insert a tube, and the step of injecting a first mixture into the inserted tube through a syringe. The step of injecting the first mixture into the inserted tube through a syringe may be a step of injecting the first mixture at a pressure of 10 mmHg to 30 mmHg. At a pressure exceeding 30 mmHg, there i