METHOD FOR PREPARING TEXTURE-MODIFIED ROASTED FISH HOME MEAL REPLACEMENT WITH SOFT SKIN AND FLESH

• Main Authors: CHO WOO HEE, CHOI JAE SUK, YOON SUNG JOON, KANG SU JEONG
• Format: Patent
• Language: English; Korean
• Published: 11.04.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for preparing texture-softened grilled fish home meal replacement with soft skin and flesh, which includes a hydrolase treatment step of immersing fish in a mixed solution of protease and neutrase, and to grilled fish prepared by the method. Even with a simple recipe, texture-softened grilled flatfish with superior taste and easier chewing activity than fish cooked in a general grilling method can be provided, and increased consumption of fish can be induced in the current population with an aging population, to increase income of fishermen and contribute to the development of related industries, so that very high industrial effects are provided. 본 발명은 생선을 프로테아제 및 뉴트라아제의 혼합액에 침지하는 가수분해효소 처리 단계를 포함하는, 껍질 및 어육이 부드러운 가정편의식 연화 생선 구이 제조방법 및 상기 방법에 의하여 제조된 생선 구이에 관한 것으로, 간단한 조리법만으로도 일반 구이 방식으로 조리된 생선보다 우수한 맛과 저작활동이 용이한 연화 가자미 구이를 제공하며, 고령화가 증가하는 인구분포를 갖는 현재에 생선의 소비 증진을 유도할 수 있어, 어가의 소득향상과 관련 산업계의 발전에 이바지할 수 있으므로, 산업적 효과가 매우 높은 기술이다.