KR100512149B1 - A method for manufacturing of anchovy containing chondroitin - Google Patents
A method for manufacturing of anchovy containing chondroitin Download PDFInfo
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- KR100512149B1 KR100512149B1 KR10-2003-0040586A KR20030040586A KR100512149B1 KR 100512149 B1 KR100512149 B1 KR 100512149B1 KR 20030040586 A KR20030040586 A KR 20030040586A KR 100512149 B1 KR100512149 B1 KR 100512149B1
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- chondroitin
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- 241001454694 Clupeiformes Species 0.000 title claims abstract description 65
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 64
- 229920002567 Chondroitin Polymers 0.000 title claims abstract description 43
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title claims description 9
- 238000001035 drying Methods 0.000 claims abstract description 17
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001287 Chondroitin sulfate Polymers 0.000 claims abstract description 16
- 229940059329 chondroitin sulfate Drugs 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 6
- 210000001015 abdomen Anatomy 0.000 description 4
- 230000008033 biological extinction Effects 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 210000001188 articular cartilage Anatomy 0.000 description 2
- 210000000845 cartilage Anatomy 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- RYZCLUQMCYZBJQ-UHFFFAOYSA-H lead(2+);dicarbonate;dihydroxide Chemical compound [OH-].[OH-].[Pb+2].[Pb+2].[Pb+2].[O-]C([O-])=O.[O-]C([O-])=O RYZCLUQMCYZBJQ-UHFFFAOYSA-H 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241000239250 Copepoda Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000006 pectoral fin Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 210000000538 tail Anatomy 0.000 description 1
Classifications
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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
- A23V2300/10—Drying, dehydrating
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 콘드로이친 함유 멸치의 제조 방법에 관한 것으로, 멸치에 생리 기능성 성분인 콘드로이친을 함유하게 하기 위하여, 생멸치 또는 건조 멸치를 준비하는 준비 단계, 생멸치 또는 건조 멸치에 대해 1.0~7.0%의 콘드로이친황산 용액을 분무하거나 침지하는 콘드로이친 함유 단계 및 콘드로이친 함유 단계를 거친 생멸치 또는 건조 멸치를 40~60℃의 온도에서 40분~2시간 동안 건조하는 건조 단계를 수행하는 것을 특징으로 한다.The present invention relates to a method for producing chondroitin-containing anchovies, and to prepare anchovies containing a physiological functional ingredient, chondroitin, a preparation step of preparing anchovies or dry anchovies, 1.0 to 7.0% of chondroitin sulfate solution for anchovies or dry anchovies. It characterized in that the drying step of drying or anchovies containing the chondroitin-containing step and chondroitin-containing step of spraying or dipping to dry for 40 minutes to 2 hours at a temperature of 40 ~ 60 ℃.
Description
본 발명은 콘드로이친 함유 멸치의 제조 방법에 관한 것으로, 보다 상세하게는 멸치에 1~7%의 콘드로이친황산 용액을 함유시켜 멸치 고유의 맛을 유지하면서, 생릭 기능성 성분인 콘드로이친을 함유할 수 있는 제조 방법에 관한 것이다.The present invention relates to a method for producing chondroitin-containing anchovies, and more particularly, a method for producing chondroitin which is a bioactive functional ingredient, while containing 1 to 7% of chondroitin sulfate solution in anchovy while maintaining the intrinsic taste of anchovy. It is about.
멸치는 청어목멸치과의 바닷물고기로, 표면 가까운 곳에서 무리를 이루고, 봄과 여름에 연안에서 생활한다. 멸치는 성어가 되면 전장이 약 13cm 정도가 되는데, 멸치의 크기에 따라, 7.7cm이상의 대멸, 4.6~7.6cm의 중멸, 3.1~4.5cm의 소멸, 1.6~3.0cm의 자멸 및 1.5cm이하의 세멸로 나누어진다. 체색은 등쪽이 짙은 푸른색을 띄고, 중앙과 배쪽은 은백색을 띄며, 봄과 가을에 산란한다.Anchovy is a saltwater fish of the herring anchovy family. It is grouped near the surface and lives on the coast in spring and summer. When anchovy becomes an adult fish, the total length is about 13cm. Depending on the size of anchovy, the anchovy is over 7.7cm, 4.6 ~ 7.6cm extinction, 3.1 ~ 4.5cm extinction, 1.6 ~ 3.0cm suicide and less than 1.5cm extinction. Divided into. The body color is dark blue on the dorsal side, silver white on the center and abdomen, and spawns in spring and autumn.
배쪽 정중선을 따라 모비늘(scute:날카로운 능선을 형성하고 있는 비늘로서 전갱이의 측선 뒷부분과 전어나 준치의 복중선 위에 나타남)이 없고, 등지느러미와 뒷지느러미에는 가시가 없다. 등지느러미는 1개로 몸의 중앙에 위치하며, 가슴지느러미는 배쪽에 치우쳐 있다. 몸 등쪽은 짙은 푸른색을 띠며, 중앙과 배쪽은 은백색을 띤다.There are no scutes along the midline of the abdomen, forming a sharp ridge, appearing behind the lateral line of the horse mackerel and above the abdominal line of the word or mucus, and the spines and dorsal fins without spines. The dorsal fin is located at the center of the body and the pectoral fin is biased to the belly. The back of the body is dark blue, and the center and belly are silver white.
주로 수심 0∼200m 정도의 대륙붕 해역에서 생활하며, 표면 가까운 곳에서 무리를 이루어 지내는데, 봄과 여름에 연안에서 생활하다가 좀더 북쪽으로 이동한다. 유어일 때는 부유성 해조류를 따라 다닌다. 먹이는 요각류, 작은 갑각류, 연체동물의 유생, 어류의 알 등이다. 산란은 봄, 가을 2차례에 걸쳐 일어나며,수심 20∼30m층에서 밤중에 산란한다. 수명은 1년 반 정도이다. 사할린섬 남부, 일본,한국, 필리핀, 인도네시아 등의 연근해에 분포한다.It lives mainly in the continental shelf of the depth of 0 ~ 200m and flocks near the surface. It lives in coast in spring and summer and moves to the north. When it is a young fish, it floats on floating algae. Prey are copepods, small crustaceans, larvae of mollusks and fish eggs. Spawning occurs twice in spring and autumn and spawns in the night at a depth of 20-30m. Life is about a year and a half. It is distributed in the coastal waters of southern Sakhalin Island, Japan, Korea, Philippines and Indonesia.
이러한 멸치 중 대멸은 주로 건어물과 멸치 액젓 원료로 대부분 소비되고 있으며, 멸치 건어물은 볶음용, 국물내기용 등으로 주로 사용되고 있다.Most of these anchovies are mainly consumed as raw materials for dried fish and anchovy fish sauce. Anchovy dried fish is mainly used for stir-fries and broth.
그러나, 멸치는 식생활 습관의 변화에 따라, 가정에서 요리에 사용되는 경우가 줄어들고 있어서 멸치의 활용성이 낮아지는 문제점이 있다.However, according to the change in dietary habits, the use of anchovy at home is decreasing, so there is a problem that the utility of anchovy is lowered.
본 발명은 칼슘 등의 영양이 풍부한 멸치에서 고유의 맛을 유지하면서도, 생리 기능성 소재인 콘드로이친을 함유한 멸치의 제조 방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a method for producing anchovies containing chondroitin, which is a physiological functional material, while maintaining an intrinsic taste in nutrient-rich anchovies such as calcium.
전술된 목적을 달성하기 위하여, 본 발명에 의한 콘드로이친 함유 멸치의 제조 방법은, 생멸치 또는 건조 멸치를 준비하는 준비 단계, 생멸치 또는 건조 멸치에 대해 1.0~7.0%의 콘드로이친황산 용액을 분무하거나 침지하는 콘드로이친 함유 단계 및 콘드로이친 함유 단계를 거친 상기 생멸치 또는 건조 멸치를 40~60℃의 온도에서 40분~2시간 동안 건조하는 건조 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the preparation method of chondroitin-containing anchovy according to the present invention, the preparation step of preparing anchovies or dry anchovies, chondroitin spraying or dipping 1.0 ~ 7.0% of chondroitin sulfate solution to live anchovies or dry anchovies It characterized in that it comprises a drying step of drying the raw anchovy or dried anchovy for 40 minutes to 2 hours at a temperature of 40 ~ 60 ℃ through the containing step and chondroitin containing step.
여기서, 전술된 콘드로이친 함유 단계 이후에 상기 콘드로이친황산 용액을 20분간 자연상태에서 탈수하는 탈수 단계를 추가로 포함하는 것을 특징으로 한다.Here, after the chondroitin-containing step described above is characterized in that it further comprises a dehydration step of dehydrating the chondroitin sulfate solution in a natural state for 20 minutes.
또한, 전술된 건조 단계는 40℃의 온도 40분동안 열풍건조되는 것을 특징으로 한다. 또한 추가적으로 상온에서 15분동안 냉풍건조되는 것이 바람직하다.In addition, the drying step described above is characterized in that the hot air drying for 40 minutes at a temperature of 40 ℃. In addition, it is preferable to dry cold air for 15 minutes at room temperature.
또한 전술된 건조 단계 이후에, 생멸치 또는 건조 멸치를 파우치 포장지 또는 비닐 포장지로 포장하는 단계를 추가로 포함하는 것을 특징으로 한다.In addition, after the drying step described above, characterized in that it further comprises the step of packaging the raw anchovies or dry anchovies in a pouch wrapper or a plastic wrapper.
이하에서 첨부된 도면을 참조로 본 발명의 실시형태를 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도1은 본 발명의 한 실시형태에 따른 콘드로이친 함유 멸치의 제조 공정의 흐름도이다.1 is a flowchart of a process for producing chondroitin-containing anchovies according to one embodiment of the present invention.
먼저 주재료인 멸치를 준비하는 준비 단계(S10)를 진행한다.First, a preparation step (S10) of preparing anchovies as a main material is performed.
다음으로, 멸치에 콘드로이친을 함유시키는 콘드로이친 함유 단계(S11)를 진행한다. Next, the chondroitin containing step (S11) which contains chondroitin in anchovy is advanced.
당업자에게 잘 알려진 바와 같이, 콘드로이친은 뮤코다당체 (Mucopolysacharide)의 한 형태로 당이 여러 개가 연결된 모습을 한 성분이다. 일반적으로 콘드로이친은 관절 속의 유액이 연골에 머물도록 도와주는 역할을 하는 것으로 알려져 있다.As is well known to those skilled in the art, chondroitin is a form of mucopolysacharide which is a component in which several sugars are linked. In general, chondroitin is known to play a role in helping fluids in joints stay in cartilage.
콘드로이친의 주요 효능으로는 관절 연골의 재생을 촉진시키고, 유액이 연골 내로 흡수되어 충격을 완화 시키며, 관절 연골을 파괴하는 효소 발생 억제하고, 관절의 통증 및 움직임이 좋아지도록 한다.The main effects of chondroitin are to promote the regeneration of articular cartilage, the fluid is absorbed into the cartilage to relieve shock, inhibit the development of enzymes that destroy articular cartilage, and improve joint pain and movement.
특히 전술된 콘드로이친 함유 단계(S11)는 멸치를 콘드로이친 용액에 침지하거나 멸치에 콘드로이친 용액을 분무하는 두 가지 방법에 의해 실시될 수 있다.In particular, the above-described chondroitin-containing step (S11) may be carried out by two methods of dipping anchovies in the chondroitin solution or spraying the chondroitin solution on the anchovy.
본 발명의 실시형태에 따르면, 생멸치 또는 건조 멸치에 대해 1.0~7.0%의 콘드로이친황산 용액을 분무하거나 침지하는 것이 바람직하다.According to an embodiment of the present invention, it is preferable to spray or immerse 1.0% to 7.0% of chondroitin sulfate solution on raw anchovy or dry anchovy.
멸치에 콘드로이친 성분을 함유시킨 이후에는 과도한 콘드로이친 용액을 제거하기 위하여 콘드로이친 탈수 단계(S12)를 실시한다.After the chondroitin component is contained in the anchovy, the chondroitin dehydration step (S12) is performed to remove the excess chondroitin solution.
탈수 단계(S12)는 상온, 자연상태에서 20분간 실시되는 것이 바람직하다.Dehydration step (S12) is preferably carried out for 20 minutes at room temperature, natural state.
이후, 탈수 단계(S12)를 거친 멸치를 건조하는 건조 단계(S13)를 실시한다.Thereafter, the drying step (S13) of drying the anchovy after the dehydration step (S12) is carried out.
본 발명의 실시형태에 따르면, 건조 단계는 40℃의 온도에서 40분동안 열풍건조된 후, 상온에서 15분동안 냉풍 건조되는 것이 바람직하다. 또한 건조 단계의 멸치는 일정한 두께로 건조판에 펴져서 건조가 이루어지는 것이 바람직하다.According to an embodiment of the present invention, the drying step is hot-air dried for 40 minutes at a temperature of 40 ℃, it is preferable that the cold air drying for 15 minutes at room temperature. In addition, the anchovy of the drying step is preferably spread to the drying plate to a certain thickness to dry.
마지막으로, 건조된 멸치는 파우치 포장 또는 비닐 포장되는 포장 단계(S14)가 실시된다.Finally, the dried anchovy pouch packaging or plastic packaging step (S14) is carried out.
이하에서 본 발명을 실시예를 기반으로 상세히 설명한다.Hereinafter, the present invention will be described in detail based on examples.
(실시예1)Example 1
콘드로이친황산 50g을 정제수 1000㎖에 용해시켜 5%의 콘드로이친황산 용액을 제조한다. 건멸치 300g을 콘드로이친황산 용액에 10분간 침지한 후, 망체로 건져내어 10분간 상온에서 탈수한 후, 열풍 건조기를 이용하여 60℃에서 2시간 동안 건조시킨다.50 g of chondroitin sulfate was dissolved in 1000 ml of purified water to prepare a 5% chondroitin sulfate solution. 300 g of dried anchovies are immersed in a solution of chondroitin sulfate for 10 minutes, then drained with a net, dehydrated at room temperature for 10 minutes, and dried at 60 ° C. for 2 hours using a hot air dryer.
(실시예2)Example 2
콘드로이친황산 10, 20, 30, 40, 50, 60, 70g을 정제수 1000㎖에 용해시켜 1, 2, 3, 4, 5, 6, 7%의 콘드로이친황산 용액을 제조한다. 공기 압축식 분무기를 이용하여 2kg의 건멸치에 콘드로이친황산 용액 500㎖를 분무하고 건조장치를 이용하여 40℃에서 40분간 건조시킨다.10, 20, 30, 40, 50, 60 and 70 g of chondroitin sulfate were dissolved in 1000 ml of purified water to prepare 1, 2, 3, 4, 5, 6, 7% chondroitin sulfate solution. 500 ml of chondroitin sulfate solution was sprayed onto 2 kg of dried anchovies using an air compression sprayer, and dried at 40 ° C. for 40 minutes using a drying apparatus.
(실시예3)Example 3
콘드로이친황산 10, 20, 30, 40, 50, 60, 70g을 정제수 1000㎖에 용해시켜 1, 2, 3, 4, 5, 6, 7%의 콘드로이친황산 용액을 제조한다. 공기 압축식 분무기를 이용하여 2kg의 건멸치에 콘드로이친황산 용액 500㎖를 분무하고 건조장치를 이용하여 40℃에서 40분간 열풍 건조 한 후, 추가적으로 상온에서 15분간 냉풍 건조시킨다.10, 20, 30, 40, 50, 60 and 70 g of chondroitin sulfate were dissolved in 1000 ml of purified water to prepare 1, 2, 3, 4, 5, 6, 7% chondroitin sulfate solution. Spray 500 ml of Chondroitin Sulfate solution to 2 kg of dried anchovies using an air-compressed sprayer, dry the hot air at 40 ° C. for 40 minutes using a drying apparatus, and then additionally dry cold air at room temperature for 15 minutes.
(멸치 중의 콘드로이친 함량)Chondroitin Content in Anchovy
전술된 실시예1~3에 대하여 멸치 중에 함유된 콘드로이친 함량을 조사하였다. 표1은 침지 방법을 사용한 경우에 대한 멸치에 함유된 콘드로이친의 함량을 나타낸다.The chondroitin content contained in the anchovy was investigated for Examples 1 to 3 described above. Table 1 shows the contents of chondroitin contained in anchovy for the case of using the immersion method.
표1에서 알 수 있듯이, 멸치 중에 함유된 콘드로이친의 함량은 콘드로이친 용액의 농도에 비례한다.As can be seen from Table 1, the content of chondroitin in anchovy is proportional to the concentration of chondroitin solution.
특히 표1에는 나타나지 않았지만 실시예1과 같이 침지 방법을 사용하는 경우에는 7%이상의 농도에서 콘드로이친의 용해도가 떨어진다.In particular, although not shown in Table 1, when using the immersion method as in Example 1, the solubility of chondroitin is lowered at a concentration of 7% or more.
표2는 분무 방법을 사용한 경우에 대한 멸치에 함유된 콘드로이친의 함량을 나타낸다.Table 2 shows the contents of chondroitin contained in anchovy for the case of using the spray method.
표2에서 알 수 있듯이, 멸치 중에 함유된 콘드로이친의 함량은 콘드로이친 용액의 농도에 비례한다.As can be seen from Table 2, the content of chondroitin in anchovy is proportional to the concentration of chondroitin solution.
(관능 검사)(Sensory test)
다음으로 실시예1~3에 대하여, 맛, 향 및 기호도에 대한 관능 검사를 실시하였다.Next, about the Examples 1-3, the sensory test about taste, aroma, and preference was performed.
표3은 실시예1~3에 대한 관능 검사의 결과를 나타낸다.Table 3 shows the results of the sensory test for Examples 1-3.
표3에서 알 수 있듯이, 실시예3의 경우에 관능도가 가장 우수함을 알 수 있다.As can be seen from Table 3, in the case of Example 3, it can be seen that the functional degree is the best.
이상으로, 본 발명의 실시형태가 첨부된 도면을 참조로 상세히 기술되었다. 그러나 본 발명은 전술된 실시형태에 한정되지 않으며 첨부된 특허청구범위의 정신과 사상내에서 다양한 변경 및 수정이 가능하다.In the above, embodiments of the present invention have been described in detail with reference to the accompanying drawings. However, the present invention is not limited to the above-described embodiments, and various changes and modifications are possible within the spirit and spirit of the appended claims.
본 발명에 의하면, 멸치 고유의 맛을 유지하면서도 콘드로이친 성분이 함유된 기능성 멸치의 제조 방법을 제공할 수 있다.According to the present invention, it is possible to provide a method for producing a functional anchovy containing chondroitin components while maintaining an anchovy inherent taste.
도1은 본 발명의 한 실시형태에 따른 콘드로이친 함유 멸치의 제조 공정의 흐름도이다.1 is a flowchart of a process for producing chondroitin-containing anchovies according to one embodiment of the present invention.
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