Method of ripening raw fish with excellent texture and umami
Vacuum-packaging and seawater immersion with seaweed extracts address uneven texture and flavor loss in raw fish aging, resulting in improved texture and umami flavor.
KR102999097B1Active Publication Date: 2026-08-03THE CAPTAIN CO LTD
11 Cites 0 Cited by
Patent Information
- Application Number
- KR1020230172996
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- Filing Date
- 2023-12-04
- Publication Date
- 2026-08-03
- Estimated Expiration
- 2043-12-04
AI Technical Summary
Technical Problem
Existing methods for aging raw fish result in uneven texture and weakened flavor due to pressing against refrigerator shelves and the use of alcohol-based mixtures, respectively.
Method used
Vacuum-packaging raw fish and immersing it in seawater at controlled temperatures with a seaweed extract solution to enhance umami flavor and texture.
Benefits of technology
Achieves even texture and enhanced umami flavor by controlling aging conditions and using seaweed extracts to preserve natural fish flavor.
✦ Generated by Eureka AI based on patent content.
Abstract
According to a method for aging raw fish with excellent texture and umami flavor according to one embodiment of the present invention, the method comprises the steps of preparing a live fish, wrapping the raw fish in aging paper and vacuum packaging it in a vacuum pack, and aging the vacuum-packaged raw fish for 12 hours or more by placing it in seawater maintained at a temperature of 5°C or lower. Accordingly, the aged raw fish is aged in seawater while vacuum-packaged rather than in a general refrigerator, thereby allowing the raw fish to be aged to have an even texture, and the umami flavor is enhanced by immersing it in ice water containing a seaweed extract, so the raw fish can be aged to have excellent texture and umami flavor.
Need to check novelty before this filing date? Find Prior Art