KR100588226B1 - A Processing Method Of Aquatic Products - Google Patents
A Processing Method Of Aquatic Products Download PDFInfo
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- KR100588226B1 KR100588226B1 KR1020040093770A KR20040093770A KR100588226B1 KR 100588226 B1 KR100588226 B1 KR 100588226B1 KR 1020040093770 A KR1020040093770 A KR 1020040093770A KR 20040093770 A KR20040093770 A KR 20040093770A KR 100588226 B1 KR100588226 B1 KR 100588226B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
Abstract
본 발명은 생선과 같은 수산물을 가공하는 방법에 관한 것으로, 수산물을 PH5~6.5의 약산성 전해수액으로 세척하고, 해양심층수로 또는 천연소금으로 염장하고, 다시 PH5~6.5의 약산성 전해수액으로 세척하고, 클로렐라를 함유하고 있는 기능성물질 농도희석액에 침지시킨 후 숙성하는 단계들을 포함하는 것을 특징으로 한다.The present invention relates to a method for processing a fish such as fish, which comprises washing the fish with a weakly acidic electrolytic solution of pH 5 to 6.5, salting the fish with deep sea water or natural salt, washing with weakly acidic electrolytic solution of pH 5 to 6.5, Characterized in that it comprises the steps of immersing in a functional substance concentration diluent containing chlorella and aging.
따라서, 본 발명에 의하면, 가공된 수산물의 살균, 소취 효과가 우수하고, 단백질 효소를 분해하여 아미노산 및 핵산물질을 생성하여 육질이 연해지고 풍미를 향상시켜 맛이 좋고 항산화 활동을 증진시킨다.Therefore, according to the present invention, the processed fish products are excellent in sterilization and deodorizing effect, and decompose protein enzymes to produce amino acids and nucleic acid materials, thereby improving meat quality and improving flavor, thereby improving the taste and antioxidant activity.
Description
도 1은 본 발명에 따른 수산물의 가공방법을 나타낸 도1 is a view showing a processing method of aquatic products according to the present invention
본 발명은 기능성수산물의 제조방법에 관한 것으로, 보다 상세하게는 살균, 소취 효과가 우수하고, 단백질 효소를 분해하고, 아미노산 및 핵산물질을 생성하여 육질이 연해지고 풍미를 향상시켜 맛이 좋고 항산화 활동을 증진시킬 수 있는 클로렐라 함유 수산물을 제조하는 방법에 관한 것이다.More particularly, the present invention relates to a method for producing a functional aquatic product, which is excellent in sterilization and deodorizing effect, decomposes a protein enzyme, produces an amino acid and a nucleic acid material, Containing aquatic products capable of promoting chlorella-containing aquatic products.
최근 우리 사회는 육류 중심의 소비문화에서 채식 및 수산물 중심 소비문화로 급격히 변화해 가고 있다. 특히, 생선과 같은 수산물은 중요한 단백질 및 무기질 공급원으로 예로부터 식량으로 이용되어오고 있으며, 이로부터 유용한 생리활성 물질들이 밝혀지면서 더욱 선호되고 있다. 수산물은 연근해에서 포획하여 별다른 처리 없이 저온보관으로 유통되기도 하며, 종류에 따라 염장, 훈제 또는 건조과정을 거쳐 유통되기도 한다. 특히 고등어, 꽁치와 같은 등푸른 생선은 지방이 많아 산패가 빠르며, 다량 함유된 히스티딘이 효소 분해되면서 히스타민이라는 유해물질 로 변화하여 선도 저하가 급속히 진행된다. 때문에 우리나라에서는 비교적 오랜 시간 저장할 수 있는 염장에 의한 저장 방법이 개발되어 왔다. 염장방법은 생선에 단순히 소금을 가하는 방법과 생선을 염지 후 건조하는 방법이 있다. 염장은 수산물에 미리 염지를 하여 고기에 적절한 짠맛을 부여함으로써 맛을 좋게 하기 위하여 실시하는 경우도 있고, 또는 염지를 함으로써 고기의 수분을 탈수시켜 육질의 변질 부패를 막기 위하여 실시하는 경우도 있다. 그러나 종래의 염장방법으로 생산된 자반 생선은 다량의 소금 사용으로 인하여 과다한 염분섭취를 유발하거나 소금이 오히려 생선의 향미를 해치기도 하여, 새로운 형태의 가공방법의 개발이 시급히 요구되고 있는 실정이다.Recently, our society is rapidly changing from meat-based consumption culture to vegetarian and aquatic-oriented consumption culture. In particular, aquatic products such as fish have been used as foods for important protein and mineral resources from time to time, and as bioactive substances useful therefrom have become known, they are becoming more preferred. Aquatic products are caught in the coastal waters and are distributed at low temperatures without any treatment. They are distributed through salting, smoked or dried depending on the species. Especially, the fish such as mackerel and saury are fattened fast due to the high fat content. Histidine, which is contained in large quantities, is decomposed by enzymes and changed into a harmful substance called histamine. Therefore, a salting-storage method has been developed in Korea that can be stored for a relatively long time. Salting methods include simply adding salt to the fish and drying the fish after the salt is removed. Salting can be carried out in order to improve the taste by imparting a salty taste to fish by imparting a salty taste to the marine products in advance, or in order to dehydrate the water of the meat by dying to prevent deterioration of meat quality. However, in the conventional salted fish produced by the salting method, excessive salt intake is caused by the use of a large amount of salt, and the salt may hurt the fish flavor. Therefore, it is urgently required to develop a new type of processing method.
지금까지 제안된 생선 가공방법으로는 대한민국 공개특허공보 제2001-85107호의 죽염수에 생선을 침지시킨 후 건조시키는 과정을 포함하는 죽염을 이용한 자반을 만드는 방법, 대한민국 공개특허공보 제2002-23358호의 녹차가 함유된 죽염수에 생선을 침수 및 건조하여 제조하는 수산물 제조방법, 대한민국 공개특허공보 제 2003-31086호의 생선을 천일염 및 감잎차 엑기스 혼합수에 침지하여 염장하는 기능성 간고등어 제조방법 및 대한민국 공개특허공보 제 2003-64299호의 유자 추출액에 생선을 침지한 후 염장하는 자반생선의 제조방법 등이 있다.Examples of the fish processing methods proposed so far include a method of making a fish using a bamboo salt containing a process of immersing fish in a saline solution of Korean Patent Laid-Open Publication No. 2001-85107 followed by drying, and a green tea of Korean Patent Publication No. 2002-23358 A method for manufacturing a fishery product prepared by immersing and drying fish in bamboo salt water, a method for manufacturing a functional fish hatchery of Korean Patent Laid-Open Publication No. 2003-31086 in which fish is salted by immersing fish in a mixture of sun-salt and persimmon tea extract, 64299, which is prepared by immersing fish in a citron extract solution.
상기한 방법들은 기존의 염장에 의한 방법에 따른 문제점을 개선하기 위한 것으로써, 상기 방법 이외에 생선의 비린내를 제거하여 향미를 증가시키고 동시에 생선의 선도를 유지시켜 줄 수 있는 방법들에 관한 연구들이 진행되고 있다.The above-mentioned methods are intended to improve the problems caused by the conventional salting method. In addition to the above methods, studies on methods for increasing the flavor by removing the fishy fish and maintaining the fishy line at the same time .
본 발명의 목적은 살균 및 소취 효과가 우수하여 위생적이고 비린내가 나지 않은 수산물 가공방법을 제공함에 있다. It is an object of the present invention to provide a method for processing aquatic products which is excellent in sterilization and deodorizing effect and is not hygienic and fishy.
본 발명의 다른 목적은 많은 양의 미네랄과 영양물질이 함유된 수산물 가공방법을 제공함에 있다.Another object of the present invention is to provide a method for processing aquatic products containing a large amount of minerals and nutrients.
본 발명은 또 다른 목적은 단백질 효소를 분해하고, 아미노산 및 핵산물질을 생성하여 육질이 연해지고 풍미를 향상시켜 맛이 좋고 항산화 활동을 증진시킬 수 있는 수산물 가공방법을 제공함에 있다.Another object of the present invention is to provide a method for processing aquatic products capable of decomposing a protein enzyme, producing an amino acid and a nucleic acid material, thereby improving the flavor and flavor of the meat, thereby improving the antioxidant activity.
상기 목적을 달성하기 위한 본 발명의 기술적 해결 수단은, 수산물원료를 준비하는 단계; 상기 준비된 수산물을 전해수액으로 1차 세척하는 단계; 상기 1차 세척된 수산물을 건식방법으로 염분 3~4%로 염장하는 단계; 상기 염장된 수산물의 선도유지 및 품질 향상을 위해 전해수액으로 2차 세척하는 단계; 상기 2차 세척된 수산물을 물 97%에 클로렐라 분말 3%의 기능성물질 농도희석액에 침지하는 단계; 및 상기 기능성물질이 첨가된 수산물을 0~4℃로 저온숙성하는 단계들을 포함하는 것을 특징으로 한다.According to an aspect of the present invention, there is provided a method of manufacturing a fishery product, Washing the prepared seafood with electrolytic solution first; Salting the primary washed marine products at a salinity of 3-4% by a dry method; Secondly washing the salted aquatic products with electrolytic solution to maintain the quality and improve quality; Immersing the second washed seafood in 97% water in a 3% dilution of functional material concentration of chlorella powder; And aging the aquatic products to which the functional material is added at a low temperature of 0 to 4 캜.
또한, 상기 준비된 수산물이 냉동상태로서 이를 해동하는 단계를 더 포함함으로써 냉동수산물을 가공할 수 있다.The method further includes a step of defrosting the prepared aquatic product in a frozen state, thereby processing the frozen aquatic product.
상기 염장단계의 건식방법이 염도 10~15%의 해양심층수에 침지시키는 습식방법을 이용하면 해양심층수로부터 미네랄 및 영양물질이 풍부하게 함유된 수산물을 가공할 수 있다.Using the wet method, in which the salting method is immersed in deep sea water of 10 to 15% salinity, aquatic products rich in minerals and nutrients can be processed from the deep sea water.
상기 1차 및 2차 세척단계에서 PH5~6.5의 약산성인 전해수액을 이용함으로써 수산물 특유의 비린내를 제공할 수 있고 뛰어난 살균에 의한 위생적인 수산물을 가공할 수 있다.By using the electrolytic solution having weak acidity of PH5 ~ 6.5 in the primary and secondary washing steps, it is possible to provide fish-specific fishy fish and to process the sanitary aquatic product by sterilization.
상기 기능성물질 농도 희석액이 해양심층수 97%, 클로렐라 분말 3%로 구성되는 것이 바람직하다.It is preferable that the functional substance concentration dilution liquid is composed of 97% of deep sea water and 3% of chlorella powder.
상기 저온 숙성된 수산물을 진공 및 항균 포장하는 단계를 더 포함함으로써 유통이 용이하고 위생적이고 보관기관을 연장할 수 있다.The method further includes vacuum and antibacterial packing the low temperature aged aquatic products, thereby facilitating distribution, sanitary and extending the storage facility.
이하, 본 발명의 수산물의 가공방법에 대하여 상세히 설명하기로 한다.Hereinafter, the method of processing aquatic products of the present invention will be described in detail.
도 1은 본 발명에 따른 수산물 가공방법을 상세히 나타낸 도이다. 먼저 대상 수산물원료, 예를 들면 굴비, 고등어, 삼치, 이면수, 병어 등을 준비한다. 이때 준비된 수산물이 냉동상태이면 자연해동 또는 물의 온도 3~5℃에서 4~5시간동안 해동한다. 여기서, 물의 온도가 높으면 해동시간을 줄일 수 있으나 급격한 온도변화에 따른 수산물의 맛이 변질될 우려가 있다. 계속해서, 준비 또는 해동된 수산을 할복 및 1차 선별하여 내장, 아가미, 머리, 뼈, 지느러미 등을 용도에 맞게 제거한다.1 is a detailed view illustrating a method for processing aquatic products according to the present invention. First, prepare the target aquatic raw materials such as culverbi, mackerel, mackerel, mung bean, and fish. If the prepared aquatic products are frozen, thaw them for 3 to 5 hours at 4 to 5 hours. Here, if the temperature of the water is high, the defrosting time can be reduced, but there is a fear that the taste of aquatic products due to the rapid temperature change may be altered. Then, the prepared or defrosted fishes are selectively harvested and firstly sorted to remove the guts, gills, hair, bones, and fins according to the purpose.
이어서 PH5~6.5의 약산성 또는 PH2.7 이하의 강산성 전해수액으로 핏물 및 각종 부산물질을 제거한 후 5~10분 동안 침수시킨다. 여기서 전해수액은 살균, 소취의 효과와 더불어 식중독균(이질균, 살모넬라균, 비브리오균, 대장균)을 제거하여 상품의 선도 유지 연장할 수 있게 한다. 이하 한국화학시험 연구원에서 시험한 강전해수의 살균효과에 대한 결과를 설명하면 다음과 같다.Subsequently, blood and various kinds of by-products are removed by strongly acidic electrolytic solution of PH5 ~ 6.5 or strong acidic solution of PH2.7 or less, and then submerged for 5 ~ 10 minutes. Here, the electrolytic solution removes food poisoning bacteria (Diphtheria, Salmonella, Vibrio, and Escherichia coli) in addition to the effect of sterilization and deodorization, thereby leading and extending the product. Hereinafter, the results of the bactericidal effect of the strongest seawater tested by the Korea Testing and Research Institute for Chemical Testing will be described.
시험방법은 이질균, 돼지콜레라균 콜레라균을 액체배지에 증균시켜서 시험에 사용 하였다. 수도에 강전해수 생성장치를 연결하고. 염수통에 NaCl용액을 넣어 장치를 작동시킨 후 물을 채취하여 시험하였다. 시료에 1~9x105개/㎖가 되게 증균시킨 균배양액을 접종 한 후 30초와 2분30초, 5분 후의 세균수를 측정하여 초기 세균수에 대한 감소율을 알아보았다. 세균수는 배지상의 균수에희석 배수를 곱하여 산출하였다. 아래의 표1은 상술한 살균시험 결과값을 나타낸 것이다.The test method was as follows: Heterozygous and porcine cholerae cholerae were enriched in a liquid medium and used in the test. Connect the strong seawater generator to the waterworks. NaCl solution was added to the brine and the apparatus was operated, and water was sampled and tested. The number of bacteria was measured at 30 seconds, 2 minutes, 30 seconds, and 5 minutes after inoculation with 1 ~ 9x10 5 cells / ml of the bacterial culture solution. The number of bacteria was calculated by multiplying the number of bacteria on the medium by the dilution factor. Table 1 below shows the results of the sterilization test described above.
표 1 Table 1
표 1에 나타낸 바와 같이 전해수액 생성장치에서 채취한 물에 대하여 이질균. 돼지콜레라균, 콜레라균에 대한 살균력 시험을 한 결과 모두 30초 후에 검출되지 않았다. 따라서 염수를 이용한 전해수액 생성장치에서 나온 물은 좋은 살균력을 나타낸다.As shown in Table 1, for the water collected from the electrolytic solution producing apparatus, The results of the sterilization test for pig cholera and cholera were not detected after 30 seconds. Therefore, the water from the electrolytic water producing device using the brine shows a good sterilizing power.
상술한 바와 같이 수산물을 전해수액으로 1차 세척한 후, 상품의 크기, 중량 등 상품 선별과정을 거치고 생선 1마리 기준으로 천연소금 20~25g을 가하는 건식방법으로 염장을 4~5시간 동안 하여 염분 측정 3~4%로 간을 한다. 상술한 건식방법 대신에 염도 10~15%의 해양심층수에 수산물을 담그는 습식방법을 사용하면 해양심 층수에 함유된 풍부한 미네랄과 영양물질이 수산물에 포함되도록 할 수 있다.As described above, the fishes are firstly washed with electrolytic solution, and then subjected to a screening process such as size and weight of the product, and salting is performed for 4 to 5 hours by adding 20 to 25 g of natural salt per fish, Measure 3 to 4%. Instead of the above-mentioned dry method, a wet method of immersing a marine deep-seated water of 10 ~ 15% in salinity can be used to make rich marine minerals and nutrients contained in marine debris.
상기 해양심층수는 해저 근처의 저층수(底層水)와 위쪽의 중층수(中層水) 사이에 있는 약 1000~4000m의 수괴로서 성질은 저온(1~2℃)·고밀도이다. 이와 같은 심층수는 물의 깊이가 깊어질수록 밀도가 엄청나게 커지기 때문에 일반 표층수 보다 몇 배의 영양분이 녹아 있다. 따라서 더 많은 양의 물질이 압력을 받아서 많은 양의 물질이 들어 갈 수 있다.The deep seawater is a water body of about 1000 ~ 4000m between the lower layer water near the sea bed and the upper layer water (middle layer water). The property is low temperature (1 ~ 2 ℃) · high density. Deep water such as this deepens the depth of water becomes enormous because the density of the surface water is several times more nutrients are dissolved. Therefore, a larger amount of material can be pressurized and a larger amount of material can enter.
다음에 염지된 수산물을 PH5~6.5의 약산성 전해수로 다시 2~3분 동안 침수시켜 2차 세척하여 살균 및 소취하고 상품의 선도유지 및 품질을 향상시킨다.Next, the marine aquatic products are submerged again with weakly acidic electrolytic water of PH5 ~ 6.5 for 2 ~ 3 minutes and then washed and sterilized and deodorized to improve the quality and maintenance of the product.
계속해서, 2차 세척된 수산물을 물97%와 클로렐라3% 분말의 기능성 물질 농도 희석액을 온도 3~5℃로 하여 30~40분간 침지시킨다. 이때 물 대신에 해양심층수 97%를 사용하면 미네랄 및 영양물질을 첨가할 수 있어서 바람직하다. Subsequently, the secondly washed aquatic products are immersed in a diluted solution of the functional substance concentration of 97% of water and 3% of chlorella powder at a temperature of 3 to 5 ° C for 30 to 40 minutes. If 97% of deep ocean water is used instead of water, minerals and nutrients can be added.
이어서, 기능성 물질 농도 희석액의 침지에 의해 미네랄 및 영양물질이 첨가된 수산물을 0~4℃의 저온 상태에서 1~2일간 저온 숙성한다. 이와 같은 저온 숙성은 단백질 효소를 분해하며, 아미노산 및 핵산물질을 생성하여 육질이 연해지고 풍미를 향상시켜 맛이 좋고 항산화 활동을 증진시킨다.Subsequently, the aquatic products to which minerals and nutrients are added are immersed at a low temperature of 0 to 4 캜 for 1 to 2 days at a low temperature by immersion of a functional substance concentration dilution solution. Such low temperature ripening decomposes protein enzymes, and amino acids and nucleic acid materials are produced, so that the flesh is softened and the flavor is improved to enhance the taste and antioxidant activity.
위와 같이 저온 숙성이 끝난 수산물은 불량품을 냄새 및 외관 검사에 의해 제거하고, 보관기간 연장하고 유통을 용이하게 하기 위해 진공 및 밀봉 포장한다. 이때 포장지는 항균포장지, 염도함량3~4% 포장지 및 나일론+폴리에틸렌 포장지를 사용하면 좋다.The above-mentioned low temperature aged aquatic products are vacuum-sealed and packaged to remove defective products by smell and appearance inspection, extend shelf life, and facilitate distribution. At this time, the wrapping paper should use antibacterial wrapping paper, salt content 3 ~ 4% wrapping paper and nylon + polyethylene wrapping paper.
최종적으로 비린내, 히스타민(histamine) 총균수, 항산화(pov), 포장상태 등 을 확인한 후 출하한다. Ultimately, it is shipped after confirming fishy smell, histamine total bacterial count, antioxidant (pov), packing condition, etc.
상술한 바와 같이, 본 발명에 의해 가공된 수산물은 살균 및 소취 효과가 우수하여 위생적이고 비린내가 나지 않으며, 많은 양의 미네랄과 영양물질을 첨가할 수 있다.As described above, the aquatic products processed by the present invention are excellent in sterilization and deodorizing effect, so that they are not hygienic and fishy, and a large amount of minerals and nutrients can be added.
또한, 해양심층수 및 클로렐라 분말이 함유된 기능성 농도 희석액을 이용하여 저온 숙성함으로써 단백질 효소를 분해하고, 아미노산 및 핵산물질을 생성하여 육질이 연해지고 풍미를 향상시켜 맛이 좋고 항산화 활동을 증진시킬 수 있다.In addition, it is possible to decompose protein enzymes by low-temperature aging by using a functional concentration dilution solution containing deep sea water and chlorella powder to produce amino acids and nucleic acid materials, thereby improving meat quality and improving flavor, thereby improving taste and enhancing antioxidant activity .
지금까지 설명한 실시 예는 바람직한 예에 불과한 것으로, 본 발명의 기술사상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이므로, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100848471B1 (en) | 2007-12-14 | 2008-07-28 | (주)구룡촌 | Kwamegi manufacturing method using deep sea water |
| KR100911826B1 (en) * | 2006-12-29 | 2009-08-12 | 정순범 | A method for preparing kimchi showing improved quality and advanced preservation using deep ocean water |
| WO2011129510A1 (en) * | 2010-04-13 | 2011-10-20 | 주식회사 에코파이코텍 | Functional beverage composition using chlorella and deep seawater |
| KR101583761B1 (en) | 2015-06-16 | 2016-01-21 | 김호성 | Method for removing a disgusting smell of king crab and method for producing steamed dish using the king carb |
| KR101695924B1 (en) | 2016-05-31 | 2017-01-12 | 주식회사 한진씨푸드 | Manufacturing Method For Processed Fish Slice and Processed Fish Slice by Manufactured Thereof |
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