Due to the economic change of modern society and the increase of single-person households and the number of double-income households and single-person households due to the economic change of modern society and the advancement of women into society, changes in diet to reduce the decrease in time and labor to cook food at home and the growing interest in convenience food and convenience food There is a growing tendency to enjoy high-quality meals.
As a result, eating habits at home are changed to eating outside the home, and opportunities to experience various foods increase, resulting in the expansion of group meals. In the West, sous-vide is widely used as a preliminary storage method.
The two things that the sous-vide recipe differs from the existing traditional recipe are that raw ingredients are vacuum-packed in plastic vinyl and cooked under constant heat in a sealed packaging film.
Flounder is a high-protein, low-fat, low-calorie, low-calorie, effective diet, which is loved by everyone.
The protein in the flounder muscle is decomposed by intestinal digestive enzymes in the human body, and research results have shown that it prevents aging through antioxidant and antihypertensive action.
The 'peptide' produced by hydrolysis of flounder muscle protein by a-chymotrypsin, a major proteolytic enzyme in the human intestine, inhibits free radicals in our body, thereby acting as an antioxidant and causing a rise in blood pressure. By blocking the activity of 'angiotensin-converting enzyme', it is possible to lower blood pressure.
[Source : Hansan News (http://www.hansannews.com)]
Therefore, in this study, by applying a new recipe, the Sous-vide method, the possibility of developing and industrializing flatfish products with improved flavor and storability that can be eaten immediately at home or in restaurant establishments is to be reviewed. To this end, the basic data are presented by comparing the physicochemical and sensory characteristics of the existing recipe and the sous-vide recipe, and the growth of microorganisms during storage.
F or the sour-vide cooking method, vacuum-packed flatfish were placed in a circulating constant temperature water tank and heated and cooked at 30, 40, and 50 ℃ for 20 minutes, respectively. Immediately after cooking, the sample was cooled to 3 ℃ or lower in a bath chiller within 20 minutes. was stored in the refrigerator and used as an experimental sample.
As a result of the analysis of general ingredients, the moisture content was higher during cooking than the control.
The rest of the ash, crude protein, crude fat and carbohydrates were almost the same, but there was almost no difference in general components according to the sous-vide treatment. Changes in the content of macrominerals such as calcium, potassium, magnesium, phosphorus and sodium were similar to the control group and the 40℃ treatment group except for calcium.