KR100736106B1 - A method for shark fin make use of deodorization water - Google Patents

Abstract

A method of manufacturing a flavoring shark fin is provided to enable a user to cook malodor-eliminated shark fin by using deodorizing water containing rice wine. The method comprises the steps of: manufacturing deodorizing water containing rice wine which is formed by mixing rice wine of 6wt.% with water of 94wt.% for eliminating natural malodor of shark fin; eliminating the natural malodor by putting the shark fin which is eliminated of skin and bone into the deodorizing water containing rice wine; washing the shark fin after the shark fin is boiled into the deodorizing water containing onions for 10 minutes; putting the washed shark fin into the cool deodorizing water containing onions for 3 hours; and packing the shark fin and deodorizing water containing onions together.

Description

Method for manufacturing seasoned shark fin using deodorization water {a method for shark fin make use of deodorization water}

The present invention relates to a method for manufacturing seasoned shark fin using deodorizing water, and in particular, by removing the intrinsic odor of the shark fin with deodorizing water and packaging the shark fin with deodorizing water, while preventing the drying of the shark fin, The unique odor prevents reoccurrence, and when the user opens and uses the packaged product, it can be used immediately without any action.

In general, shark foods using shark flesh or fins have had many difficulties in being used as food unless odors inherent in sharks are removed.

In view of the above problems, in order to utilize the shark as a food ingredient, boiled a specific portion of the shark to be cooked in onion deodorant with onion as the main ingredient, and the method of removing the odor peculiar to the shark by the person himself It is filed as a "Method of Manufacturing Food Ingredients Using Meat (10-2006-22244)".

The present invention is to improve the invention of the above, it is possible to cook food by removing the intrinsic odor of the shark fin.

The present invention is to remove the smell by using the deodorant of water and cheonju mixed with water and sake and onion deodorant containing onion as the main component, in the process of packing the shark fin removed odor as described above, shark fin and onion in a packaging container The deodorizing water is packaged together to prevent odors from being reoccurred during the transport and storage of the odorous fins from which the odors are removed or the package is opened and used.

In the present invention, the composition of the cheongju deodorizing water to remove the intrinsic odor of the shark fin is by mixing 94% by weight of water and 6% by weight of sake.

The present invention is soaked for 15 hours in the shark fin removed shells and bones in deodorized water mixed as described above.

In the above process, sterilization and washing action due to alcoholic components of the sake, and taste and aroma of the sake are included in the shark fin to remove the intrinsic odor of the shark fin.

The present invention is to take out the soaked shark fin, wash and boil about 10 minutes in boiling onion deodorized water and then shark fin is taken out and washed in clear water.

In the above process, the shark's intrinsic odor is removed by deodorizing water from the sake by using onion components to remove the odor inherent again.

The present invention is soaked for 3 hours in cold onion deodorized water prepared separately from the washed shark fin.

In the above process, the components of the cheongju deodorized water contained in the shark fin is removed, and the ingredients of ginger, salt, radish, green onion, and kelp contained in the onion deodorized water are included in the shark fin to season the shark fin.

The present invention is packaged together with the shark fin and onion deodorized water weighed in a suitable packaging container after taking out the shark fin from the onion deodorized water.

In the above process, the shark fin is measured and processed at the capacity indicated in the packaging container, and then packaged with onion deodorized water, and the packaged shark fin is stored by refrigeration or freezing.

In the present invention, the configuration of onion deodorized water is as follows.

Water 2500g, onion 200g, ginger 8g, salt 8g, radish 150g, leek 60g, kelp 30g is put in a heating vessel and heated for 40 minutes to prepare onion water with onion and ginger flavor.

As described above, the use of the shark fin packaged together with the onion deodorized water in the state in which the odor inherent in the deodorized water and the onion deodorized water is removed, while the processed shark fins prevent the drying of the processed shark fin, In the process of opening and using the shark, because it prevents the reoccurrence of the odor inherent, there is a convenient effect of the production of food using shark fins.

The present invention has the effect that the shark fin is seasoned due to the material containing the onion deodorized water in the process of removing the odor by the shark fin onion deodorized water.

Claims (1)

Cheongju deodorizing water to remove the odor of the shark fin is composed of a mixture of 94% by weight of water and 6% by weight of Cheongju, A primary odor removal step of immersing the shark's fin from which the skin and bone were removed in a mixed sake deodorized water for 15 hours; After washing the shark fins soaked above, wash and boil in boiling onion deodorized water for about 10 minutes, then take out the shark fins and wash them in clear water, Seasoning process of immersing the washed shark fin in cold onion deodorization water prepared separately for 3 hours, A method for producing seasoned shark fins using a deodorizing water consisting of a packaging step of packaging the shark fins weighed in a suitable packaging container after weighing the shark fins from onion deodorized water and weighing them in a suitable packaging container.