KR100696888B1 - 훈제전복의 제조방법 및 그에 의해 제조된 훈제전복 - Google Patents
훈제전복의 제조방법 및 그에 의해 제조된 훈제전복 Download PDFInfo
- Publication number
- KR100696888B1 KR100696888B1 KR1020050102920A KR20050102920A KR100696888B1 KR 100696888 B1 KR100696888 B1 KR 100696888B1 KR 1020050102920 A KR1020050102920 A KR 1020050102920A KR 20050102920 A KR20050102920 A KR 20050102920A KR 100696888 B1 KR100696888 B1 KR 100696888B1
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- Prior art keywords
- abalone
- smoked
- weight
- parts
- manufacturing
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- 238000009966 trimming Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 5
- 230000000391 smoking effect Effects 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 2
- 229910052717 sulfur Inorganic materials 0.000 claims description 2
- 239000011593 sulfur Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N adenyl group Chemical group N1=CN=C2N=CNC2=C1N GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002245 gallstone dissolution Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- 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)
- Farming Of Fish And Shellfish (AREA)
Abstract
Description
구성성분 | 함유량 (중량부) |
소금 | 120~180 |
황설탕 | 120~180 |
녹차 | 20~50 |
오렌지 껍질 | 10~30 |
오향분 | 3~7 |
계피분 | 3~7 |
성분 | 함량(%) |
수분 | 56.40±0.70 |
조단백질 | 30.99±0.49 |
조지방 | 0.22±0.0006 |
조섬유 | 8.43±0.17 |
조회분 | 3.84±0.02 |
Claims (3)
- 전복을 채취하여 손질하는 단계;상기 손질된 전복 1000중량부와, 상기 전복과 같은 중량부의 양념을 혼합하여, 이를 2~3시간 동안 재워두는 단계;상기 재워진 전복을 세척하는 단계;상기 세척된 전복을 70~90℃ 온도의 훈연기에서 15~30분 동안 훈연하는 단계를 포함하는 것을 특징으로 하는 훈제전복의 제조방법.
- 제 1항에 있어서,상기 양념은 소금 120~180중량부, 황설탕 120~180중량부, 녹차 20~50중량부, 오렌지 껍질 10~30중량부, 오향분 3~7중량부, 계피분 3~7중량부를 포함하는 것을 특징으로 하는 훈제전복의 제조방법.
- 제 1항 내지 제 2항 중 어느 한 항에 의한 방법에 의해 제조되는 것을 특징으로 하는 훈제전복.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050102920A KR100696888B1 (ko) | 2005-10-31 | 2005-10-31 | 훈제전복의 제조방법 및 그에 의해 제조된 훈제전복 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050102920A KR100696888B1 (ko) | 2005-10-31 | 2005-10-31 | 훈제전복의 제조방법 및 그에 의해 제조된 훈제전복 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR100696888B1 true KR100696888B1 (ko) | 2007-03-20 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR1020050102920A KR100696888B1 (ko) | 2005-10-31 | 2005-10-31 | 훈제전복의 제조방법 및 그에 의해 제조된 훈제전복 |
Country Status (1)
Country | Link |
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KR (1) | KR100696888B1 (ko) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102283402A (zh) * | 2011-05-31 | 2011-12-21 | 福建农林大学 | 一种鲍干的制备方法 |
KR101185793B1 (ko) | 2010-11-22 | 2012-10-02 | 서정희 | 전복장어조림 제조방법 |
KR102287098B1 (ko) | 2021-03-31 | 2021-08-06 | 재단법인 전남바이오산업진흥원 | 황칠나무를 이용한 훈제전복의 제조방법 |
KR20220065939A (ko) * | 2020-11-13 | 2022-05-23 | 아라온영어조합법인 | 훈제 전복의 제조방법 |
KR102627899B1 (ko) | 2023-03-13 | 2024-02-02 | 주식회사 아리랑지에프 | 훈제 전복 라면 제조방법 |
-
2005
- 2005-10-31 KR KR1020050102920A patent/KR100696888B1/ko not_active IP Right Cessation
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101185793B1 (ko) | 2010-11-22 | 2012-10-02 | 서정희 | 전복장어조림 제조방법 |
CN102283402A (zh) * | 2011-05-31 | 2011-12-21 | 福建农林大学 | 一种鲍干的制备方法 |
KR20220065939A (ko) * | 2020-11-13 | 2022-05-23 | 아라온영어조합법인 | 훈제 전복의 제조방법 |
KR102534845B1 (ko) * | 2020-11-13 | 2023-05-22 | 아라온영어조합법인 | 훈제 전복의 제조방법 |
KR102287098B1 (ko) | 2021-03-31 | 2021-08-06 | 재단법인 전남바이오산업진흥원 | 황칠나무를 이용한 훈제전복의 제조방법 |
KR102627899B1 (ko) | 2023-03-13 | 2024-02-02 | 주식회사 아리랑지에프 | 훈제 전복 라면 제조방법 |
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