KR0169465B1 - Method for preparing squid jelly - Google Patents
Method for preparing squid jelly Download PDFInfo
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- KR0169465B1 KR0169465B1 KR1019950044501A KR19950044501A KR0169465B1 KR 0169465 B1 KR0169465 B1 KR 0169465B1 KR 1019950044501 A KR1019950044501 A KR 1019950044501A KR 19950044501 A KR19950044501 A KR 19950044501A KR 0169465 B1 KR0169465 B1 KR 0169465B1
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000015110 jellies Nutrition 0.000 title 1
- 239000008274 jelly Substances 0.000 title 1
- 241000251468 Actinopterygii Species 0.000 claims abstract description 54
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 29
- 238000005406 washing Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims abstract description 6
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 6
- 239000000137 peptide hydrolase inhibitor Substances 0.000 claims abstract description 5
- 229940124158 Protease/peptidase inhibitor Drugs 0.000 claims abstract description 3
- 238000000605 extraction Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 108010070551 Meat Proteins Proteins 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- RSDQBPGKMDFRHH-MJVIGCOGSA-N (3s,3as,5ar,9bs)-3,5a,9-trimethyl-3a,4,5,7,8,9b-hexahydro-3h-benzo[g][1]benzofuran-2,6-dione Chemical compound O=C([C@]1(C)CC2)CCC(C)=C1[C@@H]1[C@@H]2[C@H](C)C(=O)O1 RSDQBPGKMDFRHH-MJVIGCOGSA-N 0.000 abstract 1
- RSDQBPGKMDFRHH-UHFFFAOYSA-N Taurin Natural products C1CC2(C)C(=O)CCC(C)=C2C2C1C(C)C(=O)O2 RSDQBPGKMDFRHH-UHFFFAOYSA-N 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 14
- 230000015572 biosynthetic process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 3
- 239000003112 inhibitor Substances 0.000 description 3
- 229960003080 taurine Drugs 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 description 2
- 238000007429 general method Methods 0.000 description 2
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000010152 pollination Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
Abstract
오징어는 육의 특성상 어묵으로서의 가공적성이 매우 낮아서 일반적인 어묵제조 방법으로는 오징어 어묵의 제조가 불가능하므로, 현재까지 오징어 어묵제품은 개발되어 있지않다.Since squid has a very low processability as a fish cake, and it is impossible to manufacture squid fish cake using a general fish cake manufacturing method, squid fish cake products have not been developed until now.
본 발명에서 개발된 오징어 어묵의 제조방법은 일반적인 어묵제조 방법에서, 첫째 오징어는 뼈가 없으므로 채육공정을 빼고, 둘째 오징어육중에 있는 물에 가용성 단백질의 유실을 막기위하여 수세를 하지않는 즉, 수세 및 탈수공정을 빼고, 셋째 고기갈이는 일반 어육과는 달리 exturude type grinder를 사용한다. 넷째 가열시에 오징어육 단백질의 분해를 촉진시키는 효소를 저해하기 위하여, 고기갈이 공정중에 단백질 분해효소 저해제를 첨가하여 오징어 어묵을 제조하는 방법이다.In the manufacturing method of the squid fish cake developed in the present invention, in the general fish cake manufacturing method, the first squid has no bone, so that the squid is omitted, and the second squid is not washed with water to prevent the loss of soluble protein in the water in the squid. Apart from the dehydration process, the third meat grind uses exturude type grinder, unlike normal fish meat. Fourth, in order to inhibit the enzyme that promotes the decomposition of squid meat protein at the time of heating, a squid fish cake is prepared by adding a protease inhibitor during the meat grinding process.
본 발명은 오징어 어묵제조의 고유기술이 될것이며, 수세공정이 필요없으므로 오징어육중에 다량 함유된 taurin을 그대로 가지고 있기 때문에, 기능성 어묵의 형태로 지역특산품으로 개발하면 어민의 소득증대에 기여할 것이다.The present invention will be a unique technology of manufacturing squid fish cake, and since it does not need a washing process, it has taurin contained in a large amount of squid meat as it is, and if developed as a local special product in the form of functional fish paste, it will contribute to increase of income of fishermen.
Description
제1도는 일반적인 어묵의 제조공정도.1 is a manufacturing process of the general fish paste.
제2도는 본 발명에서 개발된 오징어 어묵제조공정도.Figure 2 is a squid fish cake manufacturing process developed in the present invention.
오징어는 어묵으로서의 가공 적성이 매우 낮기 때문에 일반적인 어묵제조방법으로는 어묵의 제조가 불가능하나, 본 발명은 일반적인 어묵제조 방법에서 몇가지 공정을 삭제하거나 도입함으로서 오징어 어묵제조 방법을 개발한 것이다.Since squid has a very low processing aptitude as a fish cake, it is impossible to manufacture fish cake by a general fish cake manufacturing method, but the present invention has developed a method of manufacturing a squid fish cake by eliminating or introducing a few processes from a general fish cake manufacturing method.
수산물 중에서 단일 어종으로서 국민 1인당 소비량이 5위 이내이며 기능성 물질로서 타우린(taurine)이 매우 풍부한 오징어는, 대부분이 선어 혹은 냉동품으로 소비되고 있으며, 가공품으로는 건제품, 젓갈, 조미건제품, 반조리동결식품 형태로 가공하고 있다. 오징어는 육의 특성상 매우 낮은 겔형성능을 가지며, 가열 공정시 구부러지는 특성을 나타내기 때문에, 제1도에 나타낸 일반적인 어묵제조방법으로는 겔(gel)이 형성되지 않는다. 따라서, 현재까지 오징어를 주 원료로 한 연제품은 개발되지 못하고 있으며, 단지 어육소세지 등의 제조시에 일부 첨가되어 사용되고 있는 실정이다.Squid, a single fish species, has a consumption of less than 5 per capita and is very rich in taurine as a functional substance. Most of them are consumed as fresh fish or frozen products. It is processed in the form of cooked frozen food. Since squid has a very low gelling ability due to the characteristics of meat, and exhibits a property of bending during the heating process, a gel is not formed by the general fish paste manufacturing method shown in FIG. Therefore, until now, soft products based on squid have not been developed, and are only partially used in the manufacture of fish sausage and the like.
이하 기존의 일반적이 어묵제조공정(제1도)과 본 발명에서 개발한 오징어 어묵제조공정(제2도)의 차이점 기술한다.Hereinafter, the difference between the conventional general fish cake manufacturing process (FIG. 1) and the squid fish cake manufacturing process (FIG. 2) developed by this invention is described.
① 채육공정 : 뼈가 없는 오징어는 채육공정이 필요없다.① Process: The squid without bones does not need the process.
② 수세 및 탈수공정 : 일반적인 어묵의 제조시에는 어육을 채육한 후에 5-10배량의 냉수에 침지, 교반, 정치, 배수를 보통 3-4회 반복하여, 육중에 혼입된 오물, 색소, 지방, 어피, 엑스분, 수용성 단백질 등을 제거하여 색택을 희게하고, 탄력을 강하게 하며, 보존성을 높인다. 그리고, 수세를 마친 것은 탈수한다. 그러나, 오징어육은 일반 어육과 다르게 저이온 강도의 수세수에서도 많은양의 수용성(水溶性)단백질이 유실되기 때문에, 수세가 반복됨에 따라 단백질 유실량이 많아지며 겔이 형성되지 않는다(표 1, 2참조). 따라서, 오징어 어묵의 제조시에는 일반적인 어묵제조공정과는 달리 수세 및 탈수공정을 배제해야 한다.② Washing and dehydration process: In general, the production of fish paste is repeated after 3-4 times of immersion, stirring, standing and draining in 5-10 times of cold water after collecting fish meat. Removes skin, extract, and water-soluble protein to whiten color, strengthen elasticity, and enhance preservation. And after having washed water dehydrates. However, squid meat, unlike general fish meat, loses a large amount of water-soluble protein even in water with low ionic strength, so the amount of protein loss increases and the gel does not form as the water washing is repeated (Tables 1 and 2). Reference). Therefore, when manufacturing the squid fish cake, unlike the general fish cake manufacturing process, washing and dehydration process should be excluded.
③고기갈이 : 어묵제조시에 고기갈이공정은 어육에 2~3% 식염을 첨가하여 고기같이 함으로써, 어육조직을 갈아서 근원섬유단백질을 용출시키고 이를 충분히 수화시키는 것으로, 어묵가공공정중의 가장 중용한 공정중의 하나이다. 고기갈이는 일반 어묵제조시에는 주로 stone grinder를 사용하고, 어육 소시지의 제조에는 silent cutter를 많이 사용한다. 그러나, 동일 방법으로 오징어육을 고기갈이 했을 때 겔이 형성되지 않고 부서러지는 경향을 나타낸다. 따라서, 본 발명에서는 extude type grinder를 사용하여 고기갈이를 한다.③Meat grinding: The meat grinding process in the manufacture of fish paste is made by adding 2 ~ 3% salt to fish meat to make meat, so that the fish meat tissue is ground to elute the myofibrillar protein and fully hydrated. It is one of the processes. Meat grinder is mainly used stone grinder for the manufacture of fish paste and silent cutter is used for the manufacture of fish sausage. However, when squid meat is ground in the same manner, gels do not form and tend to break. Therefore, in the present invention, the meat is ground using an extude type grinder.
④식품급 단백질 분해효소 저해제의 첨가 : 오징어육은 어묵원료로 사용되는 일반어류보다 육중에 강력한 단백질분해효소 활성을 지닌 여러가지 종류의 단백질 가수분해효소들이 존재하고 있으므로, 가열공정 혹은 자연응고(setting)과정중에, 이들 효소의 작용으로 인하여 망상구조의 형성에 기여하는 단백질을 가수분해시켜 겔형성능을 저하시키므로 겔형성이 잘되지 않는다. 따라서, 고기갈이시에 이들 단백질 분해효소의 활성을 저해하는 식품급 저해제의 첨가가 꼭 필요하며, 자연응고(setting) 과정은 생략해야 한다(표 3 참조).④ Addition of food-grade protease inhibitors: Since squid meat has various kinds of proteolytic enzymes with stronger protease activity in meat than general fish used as fish paste raw material, heating process or natural coagulation (setting) During the process, due to the action of these enzymes hydrolyze the protein that contributes to the formation of the network structure to reduce the gel-forming ability is poor gel formation. Therefore, the addition of food-grade inhibitors that inhibit the activity of these proteolytic enzymes at the time of meat grinding is essential, and the setting process should be omitted (see Table 3).
이하 본 발명자들이 소속하고 있는 부산수산대학교 식품공학과에서 실험한 오징어 어묵 제조시 육의 수세효과, 고기갈이 방법 및 단백질 분해효소 저해제의 첨가효과의 실험결과를 요약하면 다음과 같다.Hereinafter, the experimental results of the water washing effect, the meat grinding method and the addition effect of the protease inhibitor in the manufacture of squid fish cake experimented in the Department of Food Science and Technology, National Fisheries University of Pusan, which belongs to the following.
첫째, 수세유무의 효과는 표 1에 나타낸 것처럼 명태육의 수세 중에는 약간의 단백질 유실이 관찰되었지만, 오징어육의 숫세시 1회 수세에서는 5.32 mg/ml, 2회 수세시 12.5 mg/ml의 단백질이 유실되어 많은 양의 단백질이 수세수에 가용화되어 소실되었다.First, as shown in Table 1, some protein loss was observed during pollination of pollock, but 5.32 mg / ml at 1 wash and 12.5 mg / ml at wash twice. It was lost and a large amount of protein was solubilized in the wash and lost.
그리고, 수세가 어묵의 겔형성에 미치는 영향을 실험한 결과(표 2)에서도 1회 수세한 뒤에 오징어 어묵을 제조한 경우에는 겔형성에 되지 않았다. 이와같이, 오징어 육을 수세하는 경우에 육의 겔이 형성되지 않는 것은, 수세중에 어육 겔의 망상구조 형성에 관여하는 다량의 단백질 유실과 actomyosin-bound효소의 작용 때문으로 판단된다. 본 발명의 방법, 즉 수세하지 않고 오징어 어묵을 제조한 경우에는 표 2에 나타낸 것 처럼 겔강도 및 절곡시험의 결과가 750±23(g·cm)로, 명태 연육으로 만든 어묵의 겔 강도 및 절곡시험 값(1040±83. g·cm)에는 다소 미치지 못하지만 겔강도가 명태어묵의 약 70%에 달하였다.In addition, as a result of experimenting on the effect of water washing on the gel formation of fish paste (Table 2), when squid fish paste was prepared after washing with water once, gel formation did not occur. As described above, the reason that the meat gel is not formed when the squid meat is washed with water is judged to be due to the action of a large amount of protein and the action of actomyosin-bound enzymes involved in the network structure formation of the fish gel during the water washing. When the squid fish cake was prepared without washing with the method of the present invention, as shown in Table 2, the gel strength and bending test result was 750 ± 23 (g · cm). Although the test value (1040 ± 83. G · cm) was slightly below, the gel strength reached about 70% of pollack fish paste.
둘째, 일반적인 어묵제조시에 고기갈이 공정에서 사용하는 stone grinder나 silent cutter를 사용하여 오징어육을 고기갈이 한 다음, 성형, 가열한 경우는 겔이 형성되지 않았지만, 본 발명에서는 extrude type grinder를 사용하므로서 오징어 겔이 형성되었다. 이러한 결과는 extrude type grinder가 오징어 어묵제조시에 가장 효과적인 고기갈이 방법인 것으로 판단된다.Second, when the squid meat is ground using a stone grinder or a silent cutter used in the meat grinding process in general, and then molded and heated, a gel is not formed. However, in the present invention, an extrude type grinder is used. In use, a squid gel was formed. These results suggest that extruded grinder is the most effective method for meat squid making.
셋째, 가열시에 오징어육 단백질의 분해를 촉진시키는 효소를 저해하기 위한 저해제의 효과(표 3)는 bovine plasma protein(BPP), 난백, 감자의 수용성 추출물, TGase의 순으로 겔형성에 효과가 있었으며, 2%의 BPP를 첨가한 경우가 무첨가구에 비하여 약35%정도 겔 강도가 증가하였다.Third, the effects of inhibitors for inhibiting enzymes that promote the decomposition of squid meat protein when heated (Table 3) were effective in gel formation in the order of bovine plasma protein (BPP), egg white, water-soluble extract of potato, and TGase. , 2% of BPP was added to increase the gel strength by 35% compared to the no addition.
본 발명에서 개발된 오징어 어묵의 제조방법(제2도)과 일반적인 어묵제조 방법(제1도)의 차이점을 요약하면 다음과 같다. 첫째, 오징어는 뼈가 없기 때문에 채육공정에 불필요하며, 고기갈이 공정 중에서 탈피가 이루어 진다. 둘째, 일반적인 어묵제조 방법에는 수세 및 탈수 공정이 꼭 필요하지만, 본 발명의 오징어 어묵 제조시에는 수세및 탈수공정이 불필요하다. 셋째, 고기갈이는 일반어육과는 달리 extrude type grinder를 사용한다. 넷째, 일반적인 어묵제조 방법에는 단백질 분해효소 저해제의 첨가가 필요없지만, 본 발명의 오징어 어묵 제조 방법에느 단백질분해 효소의 저해제 첨가가 꼭 필요하다.Summarizing the difference between the manufacturing method of the squid fish cake (FIG. 2) and the general fish paste manufacturing method (FIG. 1) developed in the present invention are as follows. First, squid is unnecessary because of the lack of bones in the meat-treatment process, and molting occurs in the meat grinding process. Second, the general method of manufacturing fish paste, but the water washing and dehydration process is necessary, but the washing and dehydration process is not necessary when preparing the squid fish cake of the present invention. Third, the meat grind uses extrude type grinder, unlike general fish meat. Fourth, the addition of protease inhibitors is not necessary in the general method for making fish paste, but the addition of the inhibitor of protease is necessary in the method for preparing squid fish cake of the present invention.
본 발명의 오징어 어묵제조 방법의 공정도는 제2도에 나타낸 바와 같으며, 본 발명은 오징어 어묵제조의 고유 기술이 됨은 물론이고, 수세과정이 필요없으므로 오징어육중에 다량 함유된 타우린(taurine)을 어묵중에 그대로 함유케 함으로서, 기능성 어묵으로서 지역특산품으로 개발하면 어민 소득증대에 크게 기여할 것이다.Process diagram of the squid fish cake manufacturing method of the present invention is shown in Figure 2, the present invention becomes a unique technology of squid fish cake manufacturing process, of course, because it does not require the washing process fish cake taurine contained in a large amount of squid meat (taurine) Incorporating them as they are, and developing them as local specialties as functional fish cakes will greatly contribute to the increase of fishermen's income.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950044501A KR0169465B1 (en) | 1995-11-23 | 1995-11-23 | Method for preparing squid jelly |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019950044501A KR0169465B1 (en) | 1995-11-23 | 1995-11-23 | Method for preparing squid jelly |
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| KR970025446A KR970025446A (en) | 1997-06-24 |
| KR0169465B1 true KR0169465B1 (en) | 1998-12-01 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000074858A (en) * | 1999-05-20 | 2000-12-15 | 박종덕 | Fish jelly containing cuttles |
| KR20020060630A (en) * | 2002-04-26 | 2002-07-18 | 이원갑 | Method of producing fish paste and mixed fish meat utilizing fish and mollusk |
| KR100429782B1 (en) * | 2001-09-20 | 2004-05-03 | 주식회사 한국수리미 | Manufacturing method of boiled paste and surimi using latin america pelagian giant squid |
| WO2006071034A1 (en) * | 2004-12-27 | 2006-07-06 | Sang-Baek Lee | Method of boiled fish paste using squid |
| CN103251078A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Method for processing squid surimi |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102018980B1 (en) * | 2018-04-10 | 2019-09-04 | 미래농업개발연구소 (주) | Preparation mehod of squid anino acid form protein using vitamen C |
-
1995
- 1995-11-23 KR KR1019950044501A patent/KR0169465B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000074858A (en) * | 1999-05-20 | 2000-12-15 | 박종덕 | Fish jelly containing cuttles |
| KR100429782B1 (en) * | 2001-09-20 | 2004-05-03 | 주식회사 한국수리미 | Manufacturing method of boiled paste and surimi using latin america pelagian giant squid |
| KR20020060630A (en) * | 2002-04-26 | 2002-07-18 | 이원갑 | Method of producing fish paste and mixed fish meat utilizing fish and mollusk |
| WO2006071034A1 (en) * | 2004-12-27 | 2006-07-06 | Sang-Baek Lee | Method of boiled fish paste using squid |
| CN103251078A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Method for processing squid surimi |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970025446A (en) | 1997-06-24 |
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