JP3190023B2 - Method of manufacturing sea cucumber products - Google Patents
Method of manufacturing sea cucumber productsInfo
- Publication number
- JP3190023B2 JP3190023B2 JP09151599A JP9151599A JP3190023B2 JP 3190023 B2 JP3190023 B2 JP 3190023B2 JP 09151599 A JP09151599 A JP 09151599A JP 9151599 A JP9151599 A JP 9151599A JP 3190023 B2 JP3190023 B2 JP 3190023B2
- Authority
- JP
- Japan
- Prior art keywords
- sea cucumber
- hot water
- drying
- powder
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、海底に生息するナマコ
の加工品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed sea cucumber products living on the seabed.
【0002】[0002]
【従来の技術と発明が解決しようとする課題】ナマコか
ら血栓溶解物質を抽出したり毛髪生長促進化粧料を抽出
することが特開平4−117329号公報、特開平3−
287111号公報などで紹介されている。しかしなが
ら、このような抽出方法は、複雑で高度な技術を要し、
コスト高の要因となる。しかも、一部の成分を抽出し利
用するものであって、ナマコの全体を利用するものでは
ない。BACKGROUND OF THE INVENTION Extraction of thrombolytic substances and extraction of hair growth promoting cosmetics from sea cucumber are disclosed in JP-A-4-117329 and JP-A-3-117.
287111. However, such extraction methods require complex and sophisticated techniques,
It becomes a factor of high cost. In addition, only some components are extracted and used, and not the whole sea cucumber.
【0003】本発明の技術的課題は、このような問題に
着目し、ナマコ全体を利用した製品を比較的容易に製造
できて安価に提供可能とすることにある。[0003] A technical problem of the present invention is to pay attention to such a problem and to make it possible to manufacture a product using the whole sea cucumber relatively easily and to provide it at a low cost.
【0004】[0004]
【課題を解決するための手段】本発明の技術的課題は次
のような手段によって解決される。請求項1は、水揚げ
後のナマコを、少なくとも熱湯処理する工程、冷凍する
工程、高温加熱する工程、水中で攪拌する工程、内蔵除
去工程、乾燥工程で処理することを特徴とするナマコ加
工品の製造方法である。The technical problem of the present invention is solved by the following means. Claim 1 is a processed sea cucumber product wherein the sea cucumber after landing is treated at least in a hot water treatment step, a freezing step, a high temperature heating step, a stirring step in water, a built-in removal step, and a drying step. It is a manufacturing method.
【0005】このように、水揚げ後のナマコを熱湯処理
するため、確実に熱湯消毒できるだけでなく、後工程に
おける石灰質の剥離も容易になる。また、冷凍と高温加
熱を行なうことによって、水中で攪拌する際に、体表面
に付着している石灰質を容易に除去可能となる。[0005] As described above, since sea cucumber after landing is treated with hot water, not only can the hot seam be disinfected reliably, but also the calcareous material can be easily separated in a later step. In addition, by performing freezing and high-temperature heating, it becomes possible to easily remove calcareous matter adhering to the body surface when stirring in water.
【0006】請求項2は、請求項1記載の乾燥工程の
後、粉末化することを特徴とするナマコ加工品の製造方
法である。このように、石灰質を除去した後のナマコを
乾燥させ、粉末化することで、長期保存に適し、しかも
各種用途に利用し易くなる。A second aspect of the present invention is a method for producing a processed sea cucumber product, which comprises pulverizing after the drying step of the first aspect. Thus, by drying and pulverizing the sea cucumber after removing the calcareous material, the sea cucumber is suitable for long-term storage and can be easily used for various purposes.
【0007】請求項3は、水揚げ後のナマコを、少なく
とも熱湯処理する工程、冷凍する工程、高温加熱する工
程、水中で攪拌する工程、内蔵除去工程、乾燥工程を経
た後の乾燥品を粉末化してなるナマコ粉末を湯に解かし
てナマコ風呂とすることを特徴とするナマコ粉末の使用
方法である。A third aspect of the present invention is to pulverize the dried sea cucumber after being subjected to at least a hot water treatment step, a freezing step, a high temperature heating step, a stirring step in water, a built-in removing step, and a drying step. A method for using a sea cucumber powder characterized by dissolving the sea cucumber powder in hot water to form a sea cucumber bath.
【0008】このように、乾燥ナマコの粉末を湯に溶か
してナマコ風呂とすることで、全身パックが可能とな
り、美容や健康増進に有効な使い方ができる。[0008] As described above, by dissolving the dried sea cucumber powder in hot water to form a sea cucumber bath, it is possible to pack the whole body and use it effectively for promoting beauty and health.
【0009】[0009]
【発明の実施の形態】次に本発明によるナマコ加工品の
製造方法が実際上どのように具体化されるか実施形態を
説明する。図1は本発明によるナマコ加工品の製造方法
の実施形態を工程順に示すフローチャートである。DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment will be described as to how the method for manufacturing a sea cucumber product according to the present invention is practically embodied. FIG. 1 is a flowchart showing an embodiment of a method for manufacturing a sea cucumber product according to the present invention in the order of steps.
【0010】ナマコは約60種類も生息していると言わ
れており、本発明はこれらの全種類のナマコに適用でき
るが、沖縄近海の深海に生息しているハネジナマコと呼
ばれる種類について例示する。[0010] It is said that about 60 species of sea cucumber inhabit, and the present invention is applicable to all kinds of sea cucumber. However, an example is given of a kind called sea cucumber inhabiting the deep sea near Okinawa.
【0011】ハネジナマコと呼ばれるナマコは、0.7
〜1.0kg程度の重量をしており、全身が石灰質で覆
われている。この石灰質は、全体重の約20%程度を占
めている。The sea cucumber called "Haneshi sea cucumber" is 0.7
It weighs about 1.0 kg and its whole body is covered with calcareous material. This calcareous material accounts for about 20% of the total weight.
【0012】この原料のナマコを水揚げした後、ステッ
プS1のように、90〜100℃の湯で約1時間程度、
煮沸する。この煮沸工程は、熱湯消毒の目的とナマコを
煮て、タンパク質を硬化させ、石灰質の分離を容易にす
るために行なう。この熱湯煮沸時間が短いと、石灰質の
分離が困難となり、長すぎるとナマコの肉質が糊状に軟
化して、商品価値が低下する。After the sea cucumber as the raw material is landed, as in step S1, it is heated in hot water at 90 to 100 ° C. for about one hour,
Boil. This boiling step is performed for the purpose of hot water disinfection and for boiling sea cucumber to harden the protein and facilitate the separation of calcareous matter. If the boiling time is short, it becomes difficult to separate the lime, and if it is too long, the sea cucumber softens into a paste and the commercial value decreases.
【0013】次に、ステップS2のように、大気中に放
置して、自然放冷させる。次工程の冷凍を円滑に進行さ
せるためである。Next, as in step S2, the device is left in the atmosphere and allowed to cool naturally. This is because the freezing in the next step proceeds smoothly.
【0014】その後、ステップS3のように、−10〜
−15℃程度の温度で約24時間程度、冷凍する。これ
によって、ナマコの肉質も石灰質も固まる。Thereafter, as in step S3, -10 to -10
Freeze at about -15 ° C for about 24 hours. This solidifies the sea cucumber's flesh and calcareous quality.
【0015】次いで、大気中に放置して自然解凍した
後、あるいは解凍しないで凍結したままで、ステップS
4のように、高圧ボイラーで2〜3分間、230〜25
0℃の高温で加熱する。高圧ボイラーに代えて、圧力釜
を用いてもよい。Then, after leaving in the atmosphere and thawing naturally, or without thawing and freezing, step S
As in 4, 230 to 25 in a high pressure boiler for 2 to 3 minutes
Heat at an elevated temperature of 0 ° C. A pressure cooker may be used instead of the high pressure boiler.
【0016】次に、ステップS5のように、約12時
間、大気中に放置して、自然放冷する。その後、ステッ
プS6のように、水中において、攪拌機で攪拌する。こ
の攪拌によって、ナマコの体表に付着していた石灰質が
ボロボロに崩れて剥離し、除去される。なお、流水中で
行なうのがより好ましい。Next, as in step S5, the device is left in the atmosphere for about 12 hours to be naturally cooled. Thereafter, as in step S6, the mixture is stirred in water with a stirrer. By this stirring, the calcareous matter adhering to the sea surface of the sea cucumber is broken down and peeled off and removed. In addition, it is more preferable to carry out in running water.
【0017】次に、内蔵を除去する。この段階では、重
量がステップS1における熱湯煮沸前の約2分の1程度
となる。次に、天日で約24〜30時間程度乾燥させ
る。この天日乾燥によって紫外線を十分に当てること
で、ビタミン類が生成される。こうして乾燥させた後の
重量は、ステップS1における熱湯煮沸前の約3分の1
程度となる。Next, the built-in portion is removed. At this stage, the weight becomes about one half of that before boiling with hot water in step S1. Next, it is dried for about 24 to 30 hours in the sun. Vitamins are produced by sufficiently applying ultraviolet rays by this solar drying. The weight after the drying in this manner is about one-third of that before boiling in the hot water in step S1.
About.
【0018】この天日干しの後からは、用途に応じて、
2種の工程に別れる。そのまま食用として適する上質の
物は、ステップS9のように、2時間程度、湯に漬けて
戻すと、中華料理におけるスープなどに使用できる。5
〜0℃程度の温度で冷蔵庫に保管することで、長期間使
用できる。After the sun drying, depending on the application,
There are two types of processes. The high-quality food that is suitable for use as it is can be used as soup in Chinese food if it is immersed in hot water for about 2 hours and returned as in step S9. 5
Storing in a refrigerator at a temperature of about 0 ° C. enables long-term use.
【0019】そのまま食用としての利用に適しない物
は、ステップS10のように、乾燥機で約40〜48時
間、乾燥する。もちろん、そのまま食用にしないで、全
部乾燥してもよい。この乾燥によって、前記の天日干し
後の重量より約10%軽くなる。Those that are not directly suitable for edible use are dried in a drier for about 40 to 48 hours as in step S10. Of course, the whole may be dried without being used as it is. By this drying, the weight after the sun drying is reduced by about 10%.
【0020】このように乾燥した後のナマコ肉質はゴム
状となるため、破砕は困難である。そのため、次のステ
ップS11において、カッター機で1〜2cm角にカット
する。次の工程における粉末化を容易にするためであ
る。Since the sea cucumber meat after drying in this manner becomes rubbery, crushing is difficult. Therefore, in the next step S11, the sheet is cut into a 1 to 2 cm square by a cutter machine. This is for facilitating powdering in the next step.
【0021】最後に、ステップS12のように、粉末機に
よって粉末にする。この粉末の状態で容器に入れ、製品
として出荷できる。用途は、石鹸や洗剤の原料に添加す
ることで、育毛作用を発揮することができる。また、麺
などの加工食品に添加することで、ナマコの栄養価を摂
取することもできる。Finally, as in step S12, the powder is made into a powder by a powdering machine. This powder can be put in a container and shipped as a product. The hair growth effect can be exhibited by adding it to the raw materials of soap and detergent. Also, by adding to processed foods such as noodles, the nutritional value of sea cucumber can be ingested.
【0022】粉末のままで水や湯、清涼飲料などに解か
して、飲むこともできる。固めて錠剤や粒状とし、錠剤
や粒の状態で飲むことも可能である。The powder can be dissolved in water, hot water, a soft drink, or the like, and then be drunk. It is also possible to harden it into tablets or granules and drink it in the form of tablets or granules.
【0023】また、独特の使用方法として、ナマコ風呂
にする方法がある。ナマコ粉末の使用量は、コップ1杯
に対し、ナマコ粉末約1〜3g程度の割合が適してい
る。この程度の濃度となるように、風呂の湯に入れる
と、ナマコ粉末が湯に溶けてドロドロになる。海の臭い
を消すために、香料などを添加すると、より好まれる。As a unique use method, there is a method of using a sea cucumber bath. A suitable amount of sea cucumber powder is about 1 to 3 g of sea cucumber powder per one cup. When it is put into bath water so as to have such a concentration, the sea cucumber powder dissolves in the hot water and becomes muddy. It is more preferable to add a fragrance or the like to eliminate the smell of the sea.
【0024】このナマコ湯に入った後、全身を乾燥させ
ると、ナマコ成分が全身に付着して乾燥し、皮膜状にな
るので、ナマコによる全身パックができる。この間に、
ナマコの成分が体表面から吸収され、また肌に作用し
て、スベスベな肌となる。なお、パックは、湯によって
洗い流すことは言うまでもない。When the whole body is dried after entering the sea cucumber hot water, the sea cucumber component adheres to the whole body and dries to form a film, so that the whole sea cucumber pack can be made. During this time,
Sea cucumber components are absorbed from the body surface and act on the skin, resulting in smooth skin. Needless to say, the pack is washed away with hot water.
【0025】次に、本発明の方法で製造したナマコ粉末
について、その成分の分析結果を挙げる。社団法人日本
食品衛生協会の試験検査結果によると、カルシウムが4
80mg/100g、リンが100mg/100g、鉄が4.1mg/
100g、カリウムが770mg/100g、レチノールが0μg/
100g、β−カロチンが200μg/100g、ビタミンA効力
が110IU/100g の栄養素が含まれていることが確認さ
れた。Next, the analysis results of the components of the sea cucumber powder produced by the method of the present invention will be described. According to the test results of the Japan Food Sanitation Association, calcium was 4%.
80 mg / 100 g, phosphorus 100 mg / 100 g, iron 4.1 mg /
100g, potassium 770mg / 100g, retinol 0μg /
It was confirmed that 100 g, β-carotene contained 200 μg / 100 g, and vitamin A efficacy was 110 IU / 100 g.
【0026】なお、菌類については、細菌数(生菌数)
は300/g以下、大腸菌群は陰性であった。For fungi, the number of bacteria (the number of viable bacteria)
Was 300 / g or less, and the coliform group was negative.
【0027】また、財団法人沖縄県環境科学センターの
試験結果によると、アミノ酸組成として、イソロイシン
1430mg/100g、ロイシン2790mg/100g、リジン
1060mg/100g、メチオニン870mg/100g、シスチ
ン280mg/100g、フェニルアラニン1650mg/100
g、チロシン1980mg/100g、スレオニン3760mg
/100g、トリプトファン260mg/100g、バリン257
0mg/100g、ヒスチジン370mg/100g、アルギニン7
560mg/100g、アラニン9100mg/100g、アスパラ
ギン酸7310mg/100g、グルタミン酸12600mg/
100g、グリシン17800mg/100g、プロリン9140
mg/100g、セリン3090mg/100gが、それぞれ含まれ
ていることが確認された。According to the test results of the Okinawa Prefectural Environmental Science Center, the amino acid composition was 1430 mg / 100 g, leucine 2790 mg / 100 g, lysine 1060 mg / 100 g, methionine 870 mg / 100 g, cystine 280 mg / 100 g, and phenylalanine 1650 mg / 100
g, tyrosine 1980mg / 100g, threonine 3760mg
/ 100g, tryptophan 260mg / 100g, valine 257
0 mg / 100 g, histidine 370 mg / 100 g, arginine 7
560 mg / 100 g, alanine 9100 mg / 100 g, aspartic acid 7310 mg / 100 g, glutamic acid 12600 mg /
100 g, glycine 17800 mg / 100 g, proline 9140
mg / 100 g and 3090 mg / 100 g of serine were confirmed to be contained, respectively.
【0028】以上、体表面に石灰質が付着しているハネ
ジナマコについて実施形態を説明したが、本発明は、他
の総ての種類のナマコ類に適用できる。ハネジナマコ以
外のナマコは石灰質は付着していないが、食あたりする
などの毒を含んでいることもある。ハネジナマコ以外の
場合は、本発明の熱湯煮沸、冷凍、高温加熱、水中攪拌
などの処理をすることで毒抜きが可能となる。Although the embodiment has been described above with reference to the sea cucumber having calcareous material adhered to the body surface, the present invention can be applied to all other types of sea cucumber. Sea cucumber other than hane sea cucumber has no calcareous material, but may contain poison such as eating. In the case of other than sea cucumber, poison removal can be performed by performing treatments such as boiling with hot water, freezing, high-temperature heating, and stirring in water according to the present invention.
【0029】ハネジナマコ以外のナマコは、肉質が比較
的柔らかいため、ステップS3の冷凍工程やステップS
4の高温加熱工程は、処理時間を、前記実施形態の場合
に比べて約10%程度短めにするのが好ましい。また、
以上の各工程における処理時間は、天候や季節などに応
じても適宜変更することができる。Since sea cucumber other than hane sea cucumber is relatively soft in meat quality, the refrigeration step of step S3 and the step S3
In the high-temperature heating step of No. 4, it is preferable to shorten the processing time by about 10% compared to the case of the above embodiment. Also,
The processing time in each of the above steps can be appropriately changed depending on the weather, season, and the like.
【0030】[0030]
【発明の効果】請求項1の製造方法によると、水揚げ後
のナマコを熱湯処理するため、確実に熱湯消毒できるだ
けでなく、後工程における石灰質の剥離も容易になる。
また、冷凍と高温加熱を行なうことによって、水中で攪
拌する際に、体表面に付着している石灰質を容易に除去
可能となる。According to the production method of the first aspect, the sea cucumber after the landing is treated with hot water, so that not only the hot water can be disinfected reliably, but also the calcareous material can be easily separated in a later step.
In addition, by performing freezing and high-temperature heating, it becomes possible to easily remove calcareous matter adhering to the body surface when stirring in water.
【0031】請求項2のように、石灰質を除去した後の
ナマコを乾燥させ、粉末化することで、長期保存に適
し、しかも各種用途に利用し易くなる。According to the second aspect of the present invention, the sea cucumber after removing the calcareous matter is dried and powdered, so that the sea cucumber is suitable for long-term storage and easily used for various purposes.
【0032】請求項3のように、乾燥ナマコの粉末を湯
に溶かしてナマコ風呂とすることで、全身パックが可能
となり、美容や健康増進に優れた使い方ができる。By dissolving the dried sea cucumber powder in hot water to form a sea cucumber bath, it is possible to pack the whole body, and it is possible to use it in a manner that is excellent in beauty and health promotion.
【図1】 本発明によるナマコ加工品の製造方法の実施
形態を工程順に示すフローチャートである。FIG. 1 is a flowchart showing an embodiment of a method for manufacturing a sea cucumber product according to the present invention in the order of steps.
S1 熱湯処理工程 S3 冷凍工程 S4 高温処理工程 S6 水中で攪拌する工程 S10 乾燥工程 S1 Hot water treatment step S3 Freezing step S4 High temperature treatment step S6 Step of stirring in water S10 Drying step
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7,DB名) A23L 1/325 A22C 29/00 A61K 7/50 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. 7 , DB name) A23L 1/325 A22C 29/00 A61K 7/50
Claims (3)
理する工程、冷凍する工程、高温加熱する工程、水中で
攪拌する工程、内蔵除去工程、乾燥工程で処理すること
を特徴とするナマコ加工品の製造方法。1. A processed sea cucumber product, wherein the sea cucumber after landing is subjected to at least a hot water treatment step, a freezing step, a high temperature heating step, a stirring step in water, a built-in removal step, and a drying step. Production method.
特徴とする請求項1記載のナマコ加工品の製造方法。2. The method for producing a processed sea cucumber product according to claim 1, further comprising powdering after the drying step.
理する工程、冷凍する工程、高温加熱する工程、水中で
攪拌する工程、内蔵除去工程、乾燥工程で処理した後の
乾燥品を粉末化してなるナマコ粉末を湯に溶かしてナマ
コ風呂とすることを特徴とするナマコ粉末の使用方法。3. A dried product obtained by subjecting sea cucumber after landing to at least a hot water treatment step, a freezing step, a high temperature heating step, a stirring step in water, a built-in removing step, and a drying step. A method for using sea cucumber powder, comprising dissolving sea cucumber powder in hot water to form a sea cucumber bath.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP09151599A JP3190023B2 (en) | 1999-03-31 | 1999-03-31 | Method of manufacturing sea cucumber products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP09151599A JP3190023B2 (en) | 1999-03-31 | 1999-03-31 | Method of manufacturing sea cucumber products |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000279134A JP2000279134A (en) | 2000-10-10 |
JP3190023B2 true JP3190023B2 (en) | 2001-07-16 |
Family
ID=14028555
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JP09151599A Expired - Fee Related JP3190023B2 (en) | 1999-03-31 | 1999-03-31 | Method of manufacturing sea cucumber products |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101239676B1 (en) * | 2012-03-20 | 2013-03-06 | 김대희 | Saltless dried sea cucumber and its manufacturing methods |
KR101551581B1 (en) * | 2014-02-26 | 2015-09-08 | 김홍용 | Dried sea cucumber and manufacturing method thereof |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101239676B1 (en) * | 2012-03-20 | 2013-03-06 | 김대희 | Saltless dried sea cucumber and its manufacturing methods |
KR101551581B1 (en) * | 2014-02-26 | 2015-09-08 | 김홍용 | Dried sea cucumber and manufacturing method thereof |
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