KR100736465B1 - 복어의 가공방법 - Google Patents
복어의 가공방법 Download PDFInfo
- Publication number
- KR100736465B1 KR100736465B1 KR1020060026073A KR20060026073A KR100736465B1 KR 100736465 B1 KR100736465 B1 KR 100736465B1 KR 1020060026073 A KR1020060026073 A KR 1020060026073A KR 20060026073 A KR20060026073 A KR 20060026073A KR 100736465 B1 KR100736465 B1 KR 100736465B1
- Authority
- KR
- South Korea
- Prior art keywords
- fugu
- puffer
- head
- blowfish
- shell
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/17—Skinning fish
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (5)
- 다음 단계를 포함하는 복어의 가공방법:(a) 복어(1) 머리(4) 뒤쪽 뼈 및 등 부위 껍질(5)을 남기고, 복부 쪽에서 등 쪽으로 칼집(3)을 내는 단계;(b) 상기 칼집 낸 부위를 통해 내장(13)을 제거한 후, 머리 뒤쪽 뼈를 절단하는 단계; 및(c) 상기 내장이 제거된 복어의 칼집 낸 부위로부터 몸통(2) 부분의 껍질을 벗긴 다음, 내부몸통(9) 앞쪽에 머리부(4)를 이동시키고, 내부몸통(9)에서 벗겨낸 껍질(5)을 다시 내부몸통(9)의 상부 앞쪽으로 끌어당겨 머리부와 몸통을 결합시키는 단계.
- 삭제
- 제1항에 있어서, 복어는 복섬, 흰점복, 졸복, 매리복, 검복, 황복, 눈불개복, 자주복, 검자주복, 까치복, 금밀복, 흰밀복, 검은밀복, 불룩복, 삼채복, 강담복, 가시복, 브리커가시복, 쥐복, 거북복 및 까칠복으로 구성된 군에서 선택된 어느 하나인 것을 특징으로 하는 방법.
- 다음 단계를 포함하는 복어의 가공방법:(a) 복어 아가미 끝의 아랫부분으로부터 머리 쪽으로 등 껍질 부분을 남기고 칼집을 낸 다음, 내부몸통으로부터 배지느러미까지 껍질을 벗겨내는 단계;(b) 껍질이 벗겨진 내부몸통의 배 쪽에 칼집을 내어 내장을 제거하는 단계; 및(c) 벗겨진 껍질로 몸통을 다시 감싸는 단계.
- 제4항에 있어서, 복어는 복섬, 흰점복, 졸복, 매리복, 검복, 황복, 눈불개복, 자주복, 검자주복, 까치복, 금밀복, 흰밀복, 검은밀복, 불룩복, 삼채복, 강담복, 가시복, 브리커가시복, 쥐복, 거북복 및 까칠복으로 구성된 군에서 선택된 어느 하나인 것을 특징으로 하는 방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060026073A KR100736465B1 (ko) | 2006-03-22 | 2006-03-22 | 복어의 가공방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020060026073A KR100736465B1 (ko) | 2006-03-22 | 2006-03-22 | 복어의 가공방법 |
Publications (1)
Publication Number | Publication Date |
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KR100736465B1 true KR100736465B1 (ko) | 2007-07-06 |
Family
ID=38503453
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020060026073A KR100736465B1 (ko) | 2006-03-22 | 2006-03-22 | 복어의 가공방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100736465B1 (ko) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101795911B1 (ko) | 2016-03-08 | 2017-11-10 | 강혜녕 | 가공갈치 및 그 제조방법 |
KR102236936B1 (ko) * | 2020-04-28 | 2021-04-05 | 정규동 | 복어포 및 그 가공 방법 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003299436A (ja) * | 2002-04-11 | 2003-10-21 | Toshizo Kai | 白さばふぐ或いは黒さばふぐの加工方法 |
-
2006
- 2006-03-22 KR KR1020060026073A patent/KR100736465B1/ko active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003299436A (ja) * | 2002-04-11 | 2003-10-21 | Toshizo Kai | 白さばふぐ或いは黒さばふぐの加工方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101795911B1 (ko) | 2016-03-08 | 2017-11-10 | 강혜녕 | 가공갈치 및 그 제조방법 |
KR102236936B1 (ko) * | 2020-04-28 | 2021-04-05 | 정규동 | 복어포 및 그 가공 방법 |
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