KR100694793B1 - Manufacturing Method of Salted Fish - Google Patents

Manufacturing Method of Salted Fish Download PDF

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KR100694793B1
KR100694793B1 KR1020040100642A KR20040100642A KR100694793B1 KR 100694793 B1 KR100694793 B1 KR 100694793B1 KR 1020040100642 A KR1020040100642 A KR 1020040100642A KR 20040100642 A KR20040100642 A KR 20040100642A KR 100694793 B1 KR100694793 B1 KR 100694793B1
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fish
hours
amount
mulberry leaf
mulberry
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KR1020040100642A
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Korean (ko)
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KR20060061998A (en
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박헌명
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박헌명
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling

Abstract

본 발명은 절임생선의 제조방법에 관한 것이다. 더욱 상세하게는 생선의 비린내가 제거되면서 맛과 향이 새롭고, 뽕잎의 성분이 부가적으로 첨부되는 절임생선의 제조방법에 관한 것이다. The present invention relates to a method of manufacturing pickled fish. More specifically, the taste and aroma of the fish is removed while the fishy smell is removed, and relates to a method for producing a pickled fish, to which the components of the mulberry leaf are additionally attached.
본 발명은 생선을 할복하여 머리, 아가미, 내장, 비늘, 뼈와 가시 등을 제거하고, 껍질을 포함한 살코기를 세척하여 준비하며, 그늘에서 약1개월 동안 건조시킨 일정양의 뽕잎을 상기 뽕잎의 양을 기준으로 약50배의 물에 넣어 약4~5시간동안 끓여 뽕잎액을 만들고, 상기 뽕잎액에 뽕잎액의 약0.2배에 해당하는 소금과 상기 뽕잎액의 양과 동일한 양의 물을 희석하여 절임액을 만들며, 상기 손질된 일정양의 생선을 상기 생선의 2배의 양에 해당하는 절임액에 침지시켜 약 2시간동안 숙성시키고, 상기 숙성된 생선을 20℃의 상온에서 2~3시간동안 건조시킨 후, 상기 건조된 생선의 원형을 살려 진공 포장하는 것을 특징으로 한다. 더욱 상세하게는 생선의 비린내가 제거되면서 맛과 향이 새롭고, 뽕잎의 성분을 부가적으로 섭취할 수 있는 이점이 있다.The present invention is to halve the fish to remove hair, gills, guts, scales, bones and thorns, and to prepare a lean meat including the shell, the amount of mulberry leaves dried in a shade for about 1 month in the shade Put it in about 50 times of water and boil it for about 4 ~ 5 hours to make mulberry leaf liquid, and add about 0.2 times the salt of mulberry leaf liquid and the same amount of water as the amount of mulberry leaf liquid. Make a liquid, immerse the trimmed amount of fish in a pickling liquid corresponding to twice the amount of the fish and aged for about 2 hours, and dried the matured fish for 2 to 3 hours at room temperature of 20 ℃ After making, characterized in that the vacuum packaging using the dried fish prototype. In more detail, while the fishy smell of fish is removed, the taste and aroma are new, and there is an advantage of additionally ingesting the components of the mulberry leaf.
생선, 뽕잎, 절임, 천일염, 해수Fish, mulberry leaves, pickles, sun salt, sea water

Description

절임생선의 제조방법 {Manufacturing Method of Salted Fish}Manufacturing Method of Pickled Fish {Manufacturing Method of Salted Fish}
본 발명은 절임생선의 제조방법에 관한 것으로, 더욱 상세하게는 생선의 비린내가 제거되면서 맛과 향이 새롭고, 뽕잎의 효과가 부가적으로 첨부되는 절임생선의 제조방법에 관한 것이다. The present invention relates to a method of manufacturing pickled fish, and more particularly, to a method of manufacturing pickled fish, in which the fishy smell is removed and the taste and aroma are added, and the effect of mulberry leaves is additionally attached.
일반적으로 생선의 장기보관과 특유의 비린내의 제거를 위해 오래전부터 소 금을 이용한 다양한 염장 방법이 개발되어 왔다. 생선의 배를 가르고 세척과 손질후 소금으로 염장하여 숙성하는데, 일반소금으로 염장된 절임생선의 경우생선 특유의 맛이 퇴색되며, 생선이 함유한 수분과 고유의 영양소의 손실이 크며 천일염에 함유된 불순물로 인해 인체에 이롭지 못한 문제가 있었다.In general, various salting methods using salt have been developed for long-term storage of fish and removal of peculiar fishy. After slicing the fish's belly and washing and trimming it, it is matured by salting it with salt.In the case of pickled fish salted with normal salt, the taste peculiar to the fish is faded. There was a problem that was not beneficial to the human body due to impurities.
또한, 생선의 염장에 일반소금인 천일염을 사용하면, 삼투압 현상에 의해 생선에 스며든 염분에 의해 생선의 단백질이 용해되어 망상구조를 형성하며, 다시 온도가 상승함에 따라 망상구조가 풀어지는 현상이 일어난다. 이 현상으로 인해 생선의 육질이 변하고 생선이 함유하고 있는 인체에 이로운 지방산등이 변질되어 제 기능을 발휘 못하며, 생선의 신선도가 떨어지게 된다.In addition, when salt salt of fish is used as salt of general salt, protein of fish is dissolved by salt penetrating into fish by osmotic phenomenon, and it forms a network structure. Happens. Due to this phenomenon, the quality of the fish is changed, fatty acids, etc., which are beneficial to the human body, are deteriorated, which makes it impossible to function and the freshness of the fish is reduced.
또한, 식생활의 향상과 가족건강의 관심이 고조되는 요즘 암이나 고혈압, 당뇨병과 같은 성인병과 각종질병에 대한예방으로 건강식품에 대한 관심도 날로 커지고 있는 경향이다. 따라서 주식에 많은 부분을 차지하는 생선에 있어서도 이러한 기능성 건강식품을 제공할 필요성이 대두되고 있다.In addition, the interest in health foods is also increasing day by day, the prevention of adult diseases and various diseases, such as cancer, high blood pressure, diabetes, etc., which is increasing the interest of diet and family health. Therefore, there is a need to provide such functional health foods for fish that make up a large portion of the stock.
본 발명은 종래 기술의 문제점을 해결하기 위하여 안출한 것으로, 본 발명의 목적은 뽕잎을 첨가하여 생선의 비린내가 제거되어 맛과 향이 새로우며, 뽕잎의 성분을 그대로 섭취할 수 있는 절임생선의 제조방법을 제공하는 데 있다.
The present invention has been made in order to solve the problems of the prior art, an object of the present invention is to remove the fishy smell of fish by adding mulberry leaves, the taste and aroma is fresh, the method of manufacturing pickled fish that can ingest the components of the mulberry leaves as it is To provide.
본 발명의 목적을 구현하기 위한 본 발명은 생선을 할복하여 머리, 아가미, 내장, 비늘, 뼈와 가시 등을 제거하고, 껍질을 포함한 살코기를 세척하는 단계와; 그늘에서 약1개월 동안 건조시킨 일정양의 뽕잎을 상기 뽕잎의 양을 기준으로 약50배의 물에 넣어 약4~5시간동안 끓여 뽕잎액을 만드는 단계와; 상기 뽕잎액에 뽕잎액의 약0.2배에 해당하는 소금과 상기 뽕잎액의 양과 동일한 양의 물을 희석하여 절임액을 만드는 단계와; 상기 손질된 생선을 상기 생선의 2배의 양에 해당하는 절임액에 침지시켜 약 2시간동안 숙성시키는 단계와; 상기 숙성된 생선을 20℃의 상온에서 2~3시간동안 건조시키는 단계와; 상기 건조된 생선의 원형을 살려 진공 포장하는 단계를 포함하는 것을 특징으로 한다.The present invention for implementing the object of the present invention is to halve the fish to remove the head, gills, intestines, scales, bones and thorns, washing the lean meat including the shell; Preparing a mulberry leaf solution by boiling a predetermined amount of mulberry leaves dried in the shade for about one month in about 50 times water based on the amount of the mulberry leaves for about 4-5 hours; Making a pickling solution by diluting the salt corresponding to about 0.2 times the amount of mulberry leaf liquid with the mulberry leaf liquid and the same amount of water as the mulberry leaf liquid; Immersing the groomed fish in a pickling solution corresponding to twice the amount of the fish and aging for about 2 hours; Drying the aged fish for 2 to 3 hours at room temperature of 20 ℃; And vacuum-packaging the dried fish.
상기에서 사용되는 소금은 보통의 천일염뿐만 아니고 정제되어 칼슘, 마그네슘, 철, 망간, 인, 유황 등 갖가지 광물질이 풍부하며, 맛이 부드러운 구운 소금을 사용하는 것이 바람직하다.The salt used in the above is not only ordinary sun salt but also refined to be rich in various minerals such as calcium, magnesium, iron, manganese, phosphorus, sulfur, and it is preferable to use baked salt having a soft taste.
또한, 생선을 절이는 데, 일반적인 물이나 생수에 소금을 희석시킨 염수를 사용할 수 있으며, 바람직하게는 청정해역의 해수를 사용한다. 해수를 사용하게 되면 해수에는 천연 미네랄이 풍부하게 함유되어 있어 영양적인 측면에서 이로우며, 해수를 사용할 경우에는 해수의 염도를 약7~9%로 조절하여 사용한다.In addition, for salting fish, brine diluted with salt in general water or bottled water may be used, and preferably seawater in a clean sea area is used. When using sea water, sea water is rich in natural minerals, which is beneficial in terms of nutrition. When sea water is used, the salinity of sea water is adjusted to about 7-9%.
또한, 약7~9%의 염도를 갖는 해수에 의해 생선은 적당한 염도를 지니게 되므로, 절임생선이 지나치게 짜지 않고 적당한 염도를 지니게 되어 좋은 맛을 내게 된다.In addition, because the seawater having a salinity of about 7-9% has a suitable salinity, the pickled fish is not too salty and has a proper salinity to give a good taste.
상기 생선은 고등어, 삼치, 갈치, 조기(굴비)를 이용할 수 있으며, 꽃게도 이용할 수 있다.The fish may use mackerel, mackerel, cutlass, early (gulp), blue crab can also be used.
상기 뽕잎은 뽕나무의 줄기, 뿌리, 잎을 선택적으로 사용할 수 있다.The mulberry leaves may be selectively used stems, roots, leaves of mulberry.
예로부터 뽕잎에는 모세혈관강하 물질인 루틴(Rutin) & 혈당강하 신 물질인 'DNJ'성분이 풍부하고, 혈당을 떨어뜨린다(식후 고혈당 억제), 혈압강하 물질인 'GABA' 성분 풍부하며, 콜레스테롤과 중성지질을 떨어뜨리는 효과가 있다. Since ancient times, mulberry leaves are rich in 'Routin', a capillary substance, and 'DNJ', a substance that lowers blood sugar. It is effective in reducing neutral lipids.
또한, 동맥경화를 없애주고, 혈전을 없애주며, 혈액을 정화시켜 주어 혈액이 잘 흐르게 한다. 중풍(뇌졸중)을 예방해주고 대소변을 잘 나오게 하며, 비만을 억제한다. 그리고, 식이섬유가 녹차의 4.7배가량이나 많아 다이어트와 변비에 좋다. In addition, it eliminates arteriosclerosis, eliminates blood clots, and cleanses the blood to allow blood to flow well. Prevents stroke (stroke), urine out well, and suppress obesity. And, as much as 4.7 times the amount of dietary fiber green tea is good for diet and constipation.
이 뽕잎은 녹차와는 달리 카페인이 거의 없고 성인이 하루에 3kg까지 먹어 도, 전혀 부작용이 없다는 시험결과가 나와있어 화제를 모으고 있다. 누에가루가 당뇨병에 널리 이용되고 있는데 누에가루의 이런 효과도, 누에가 먹는 뽕잎에서 주로 오는 것으로 보고 있다. Unlike the green tea, the mulberry leaves have little caffeine, and even if adults eat up to 3kg a day, there are no test results, and the results are gathering topics. Silkworm powder is widely used for diabetes, and this effect of silkworm powder is believed to come mainly from the mulberry leaves that silkworms eat.
뽕잎은 부작용이 없고 안전하여 성인병 (특히, 당뇨병과 고혈압, 비만)관리에 있어 탁월한 식품이다. Mulberry leaves have no side effects and are safe, making them an excellent food for managing adult diseases (especially diabetes, hypertension and obesity).
'경국대전'에 뽕잎은 상엽이라 하여 발열,감창,두통,기침,안질,수종,각기,구갈등의 증상에 치료제로 쓰였다는 기록이 있다. Mulberry leaves in the 'Gyeongkukdaejeon' is said to have been used as a remedy for the symptoms of fever, javelin, headache, cough, eye disease, species, each, dry mouth.
요즘은 뽕잎을 가지고 쌈을 싸 먹기도 하고 냉면, 아이스크림, 국수, 차등으로 다양하게 이용되어 사용되고 있다. Nowadays, mulberry leaves are wrapped and eaten, cold noodles, ice cream, noodles, tea, etc. are used in various ways.
이하, 본 발명의 실시예를 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail.
먼저, 비늘이 있는 생선은 생선의 비늘을 제거하고, 할복하여 내장을 제거한 다음, 머리와 아가미, 뼈와 가시 등을 모두 제거한 생선을 세척하여 준비한다. 여기서 고등어는 비늘이 없으므로 제거하지 않아도 되고, 가시 또한 제거하지 않을 수도 있으며, 껍질에 영양분이 많이 있으므로 껍질을 포함한 살코기를 사용하며, 이와 같이 손질된 일정양의 생선을 준비한다.First, fish with scales are prepared by removing the fish scales, halting and removing the intestines, and then washing the fish with all the heads, gills, bones and thorns removed. Here, the mackerel does not have to be removed because it does not have scales, and it may not remove the thorns, and since there are many nutrients in the shell, use lean meat including the shell, and prepare a fixed amount of fish.
그리고, 뽕잎 또는 뽕나무의 줄기를 적당한 크기로 잘라서 약1개월 동안 건조시키고, 건조된 뽕잎 약1Kg의 뽕잎과 줄기를 약50ℓ의 물에 넣어 약4시간동안 끓여 뽕잎액을 만는다. 이때, 더욱 진한 농도의 뽕잎액을 만들기 위해서는 1시간 더 늘린 5시간동안 끓이면 된다. 즉, 끓는 시간을 늘리면 뽕잎에 들어 있는 성분이 더욱 많이 배출되게 된다.Then, cut the stem of the mulberry leaf or mulberry tree to a suitable size and dry for about one month, put the mulberry leaf and stem of the dried mulberry leaf about 1Kg in about 50L of water to boil for about 4 hours to make the mulberry leaf liquid. At this time, in order to make the mulberry leaf solution of a darker concentration, it is boiled for 5 hours which is increased by 1 hour. In other words, increasing the boiling time will be more discharged in the mulberry leaves.
상기 뽕잎액 50ℓ에 약10Kg의 소금과 물 50ℓ를 희석하여 생선을 절일 수 있는 절임액을 만는다. 상기 소금과 물은 천일염과 해수를 사용할 수 있다.50L of the mulberry leaf liquid dilute about 10Kg of salt and 50L of water to make pickles that can pickle fish. The salt and water may be used for natural salt and sea water.
상기 절임액에 생선 50Kg을 넣어 상기 뽕잎의 성분이 생선에 스며들도록 약 2시간 동안 숙성시킨다. 50Kg of fish is added to the pickling solution, and the components of the mulberry are aged for about 2 hours to soak into the fish.
상기 절임액에 생선을 침지하는 시간을 2시간 이하로 하는 경우 절임이 완전하게 되지 않아 바람직하지 않고, 침지시간이 12시간을 넘으면 생선의 신선도가 떨어질 우려가 있다.If the time to immerse the fish in the pickling liquid is less than 2 hours, the pickling is not complete is not preferable, if the immersion time exceeds 12 hours there is a fear that the freshness of the fish is lowered.
상기 숙성된 생선을 1마리씩 펼쳐서 20℃의 상온에서 2시간동안 냉풍으로 건조하는 것은 생선이 건조되는 과정에서 염분이 자연적으로 스며들게 하기 위한 것이다. 이때, 사용자의 선택에 따라 생선의 건조시간을 3시간으로 조정할 수 있다. 그러나, 건조 시간이 3시간 이상이면 과도하게 건조되어 염장맛과 육질이 질겨지게 되어 바람직하지 못하다. Spreading the aged fish one by one and drying with cold air for 2 hours at room temperature of 20 ℃ to allow the salt to soak naturally in the process of drying the fish. At this time, the drying time of the fish can be adjusted to 3 hours according to the user's selection. However, if the drying time is 3 hours or more, the salt is excessively dried, and the salty taste and meat quality become tough, which is not preferable.
상기 건조된 생선은 그 원형을 살려 진공으로 포장한다.The dried fish is packed in a vacuum using the prototype.
또한, 상기 건조된 생선은 장기간 저장을 위해 약-45℃의 온도로 약6시간동안 냉동한 후, 진공 포장하여 유통시킬 수 있다.In addition, the dried fish may be frozen for about 6 hours at a temperature of about -45 ℃ for long-term storage, and then vacuum packaged for distribution.
상기와 같이 포장된 생선은 진공포장되어 있으므로, 장시간 동안 보관되고 또 유통될 수 있고, 유통된 생선은 냉장 또는 냉동되어 신선한 상태로 소비자들에게 전달되므로, 소비자들은 냉장생선은 그대로 요리하고 냉동생선은 해동하여 요리하면 자연그대로의 신선한 상태의 생선을 즐길 수 있다.Since the fish packaged as described above is vacuum-packed, it can be stored and distributed for a long time, and the distributed fish is refrigerated or frozen and delivered to the consumers in a fresh state. If you thaw and cook, you can enjoy fresh fish.
이상 본 발명의 바람직한 실시예에 대해 상세히 기술하였지만, 본 발명이 속하는 기술분야에 있어서 통상의 지식을 가진 사람이라면, 청구범위에 기재된 범위 를 벗어나지 않으면서 본 발명을 여러 가지로 변형 또는 설계변경하여 실시하는 경우에는 본 발명의 범주로 간주한다.Although the preferred embodiments of the present invention have been described in detail above, those skilled in the art to which the present invention pertains should practice the invention by variously modifying or designing the present invention without departing from the scope of the claims. In case it is regarded as the scope of the present invention.
이상에서 살펴본 바와 같이, 본 발명에 의하면 뽕잎을 첨가하여 생선의 비린내가 제거되어 맛과 향이 새로우며, 뽕잎의 성분을 그대로 섭취할 수 있는 이점이 있다.As described above, according to the present invention, the fishy smell of fish is removed by adding mulberry leaves, and the taste and aroma are new, and there is an advantage of ingesting the components of mulberry leaves as it is.

Claims (2)

  1. 생선을 할복하여 머리, 아가미, 내장, 비늘, 뼈와 가시 등을 제거하고, 껍질을 포함한 살코기를 세척하는 단계와; Halving the fish to remove heads, gills, intestines, scales, bones and thorns, and to wash lean meats, including shells;
    그늘에서 약1개월 동안 건조시킨 일정양의 뽕잎을 상기 뽕잎의 양을 기준으로 약50배의 물에 넣어 약4~5시간동안 끓여 뽕잎액을 만드는 단계와; Preparing a mulberry leaf solution by boiling a predetermined amount of mulberry leaves dried in the shade for about one month in about 50 times water based on the amount of the mulberry leaves for about 4-5 hours;
    상기 뽕잎액에 뽕잎액의 약0.2배에 해당하는 소금과 상기 뽕잎액의 양과 동일한 양의 물을 희석하여 절임액을 만드는 단계와; Making a pickling solution by diluting the salt corresponding to about 0.2 times the amount of mulberry leaf liquid with the mulberry leaf liquid and the same amount of water as the mulberry leaf liquid;
    상기 손질된 생선을 상기 생선의 2배의 양에 해당하는 절임액에 침지시켜 약 2시간동안 숙성시키는 단계와; Immersing the groomed fish in a pickling solution corresponding to twice the amount of the fish and aging for about 2 hours;
    상기 숙성된 생선을 20℃의 상온에서 2~3시간동안 건조시키는 단계와;Drying the aged fish for 2 to 3 hours at room temperature of 20 ℃;
    상기 건조된 생선의 원형을 살려 진공 포장하는 단계를 포함하는 것을 특징으로 하는 절임생선의 제조방법.Method for producing a pickled fish, characterized in that it comprises the step of vacuum-packed utilizing the dried fish prototype.
  2. 제 1항에 있어서, 상기 숙성된 생선을 20℃의 상온에서 2~3시간동안 건조시키는 단계 후에 건조된 생선을 약-45℃의 온도로 약6시간동안 냉동하는 단계를 더 포함하는 것을 특징으로 하는 절임생선의 제조방법. The method of claim 1, further comprising the step of freezing the dried fish for about 6 hours at a temperature of about -45 ℃ after the step of drying the matured fish for 2 to 3 hours at room temperature of 20 ℃ Method of manufacturing pickled fish.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100898134B1 (en) 2007-11-08 2009-05-19 목포대학교산학협력단 Pre-processing method for canned yellow corvina
KR101213129B1 (en) 2010-04-01 2012-12-20 김현범 Manufacturing method for salting mackerel using turmeric extract
KR101389800B1 (en) * 2013-11-27 2014-04-29 서철호 Method for preparing salted semidry fish

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100843746B1 (en) * 2006-12-09 2008-07-04 유영철 process for the preparation a dried creaker using mulberry reaf
KR100882539B1 (en) * 2008-08-06 2009-02-06 박귀철 Manufacturing process of dried yellow corvina

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100898134B1 (en) 2007-11-08 2009-05-19 목포대학교산학협력단 Pre-processing method for canned yellow corvina
KR101213129B1 (en) 2010-04-01 2012-12-20 김현범 Manufacturing method for salting mackerel using turmeric extract
KR101389800B1 (en) * 2013-11-27 2014-04-29 서철호 Method for preparing salted semidry fish

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