KR100886210B1 - Manufactuing process of fish cutlet containing chitosan - Google Patents
Manufactuing process of fish cutlet containing chitosan Download PDFInfo
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- KR100886210B1 KR100886210B1 KR1020070112987A KR20070112987A KR100886210B1 KR 100886210 B1 KR100886210 B1 KR 100886210B1 KR 1020070112987 A KR1020070112987 A KR 1020070112987A KR 20070112987 A KR20070112987 A KR 20070112987A KR 100886210 B1 KR100886210 B1 KR 100886210B1
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- fish
- fish meat
- meat
- cutlet
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 63
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 235000012813 breadcrumbs Nutrition 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000008429 bread Nutrition 0.000 claims description 3
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 6
- 230000035943 smell Effects 0.000 description 5
- 241000208317 Petroselinum Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 229920002101 Chitin Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007530 organic bases Chemical class 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- UYPYRKYUKCHHIB-UHFFFAOYSA-N trimethylamine N-oxide Chemical compound C[N+](C)(C)[O-] UYPYRKYUKCHHIB-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
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- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 키토산이 함유된 생선까스 제조방법에 관한 것으로, 보다 상세히 설명하면 키토산을 첨가하여 취식시 비만의 원인이 되는 지방을 몸 밖으로 배출하여 다이어트를 할 수 있도록 한 키토산이 함유된 생선까스 제조방법에 관한 것이다. The present invention relates to a method for manufacturing fish cutlet containing chitosan, and more specifically, to a method for preparing fish cutlet containing chitosan by adding chitosan to discharge fat that causes obesity when eating, and to make a diet. It is about.
일반적으로 생선까스는 생선의 냉동된 생선의 어육을 해동하여 상기 해동된 어육에 밀가루 반죽과 빵가루 및 양념을 입힌 후 튀겨서 취식을 하는 것이었다. In general, the fish cutlet was to thaw frozen fish of the fish to apply the dough and bread crumbs and condiments to the thawed fish and then fried to eat.
보다 상세히 설명하면 생선까스의 주원료로 하는 어육을 일정한 크기로 절단하여 냉동시킨 어육을 해동하여 양념을 배합하고, 양념배합공정이 끝나면 어육에 밀가루를 입혀 푼 계란에 넣었다 건지는 공정을 실시하고, 그 후 빵가루를 고르게 묻히는 공정을 실시하여 기름에 튀겨서 취식하는 것이 일반적인 생선까스이다. In more detail, the fish cuttled in a certain size is cut by thawing frozen fish meat as a main ingredient, and the seasonings are blended. After the seasoning mixing process, the fish is coated with flour and put into egg, which is then dried. After that, bread crumbs are evenly spread and fried in oil to eat.
일반적으로 시중에 판매되는 생선까스는 단순히 냉동된 어육을 해동하여 그 위에 양념을 배합한 양념물을 입힌 후 푼 계란물에 넣었다가 튀겨서 취식을 하는 것이다. In general, commercially available fish cutlet is simply thawed frozen fish meat, coated with seasoning sauce, and then fried in fried egg water and fried.
생선에는 물고기에 들어있는 산화트리메틸아민(TMAO)이 세균에 의해 분해되는 부패과정에서 휘발성이 있는 유기염기의 한 종류인 트리메틸아민(TMA)이 생성되기 때문에 나는 냄새이다. 바다에서 바로 잡은 생선은 비린내가 나지 않지만, 운반과정에서 물고기가 죽기 때문에 상기와 같은 물질에 의해 비린내가 나게 되는 것이다. Fish smells like fish because trimethylamine (TMA), a kind of volatile organic base, is produced during the decay process of trimethylamine (TMAO) in fish. Fish caught right in the sea does not smell fishy, but because the fish dies in the process of fish will be fishy by such materials.
또한, 어육에 양념물을 입혀 튀길 때에 기름에 있는 지방때문에 비만을 초래하게 되며, 특히 소화기관이 약한 노인이나 어린이가 먹을 경우 건강에 악화를 유발하는 치명적인 해를 끼치는 점이 있다. In addition, when the fish meat seasoning is fried, fat in the oil causes obesity, especially when the elderly or children with weak digestive organs have a fatal harm that causes deterioration in health.
이와같이, 특히 종래에는 생선을 기름에 튀길 때 생기는 지방으로 인해 취식시 인체에 체지방이 쌓여 비만을 초래하곤 하였다. As such, in particular, the fat produced when the fish is fried in oil causes body fat to accumulate in the human body, causing obesity.
따라서, 본 발명은 키토산을 첨가하여 취식시 지방을 그대로 배출하여 다이어트를 할 수 있도록 하는데 그 목적이 있다. Therefore, an object of the present invention is to enable diet by discharging fat as it is while eating by adding chitosan.
삭제delete
본 발명은 냉동된 어육을 해동시키는 과정과; 상기 해동을 한 어육의 표면에 마늘, 생강, 후추로 이루어진 양념을 입혀 비린내를 제거하는 과정과; 상기 비린내를 제거한 어육의 표면에 반죽물을 입히는 과정과; 상기 반죽물이 입혀진 어육의 표면에 빵가루를 코팅하는 과정과; 상기 빵가루가 코팅된 어육을 기름에 튀기는 과정과; 상기 기름에 튀긴 어육 위에 파슬리를 뿌려 생선까스를 완성하는 과정으로 이루어진 키토산이 함유된 생선까스 제조방법에 있어서, 어육은 45~52중량%가 되고; 양념인 마늘 5~7중량%, 생강 0.4~0.6중량%, 후추 0.04~0.06중량%가 되며; 반죽물인 물 5~7중량%, 밀가루 1.8~3.8중량%, 소금 0.2~0.4중량%, 키토산원액 0.04~0.06중량%, 파 3.5~4.5중량%, 당근 4.5~5.5중량%, 양파 1.4~3.4중량%, 조미료 4.5~5.5중량%, 계란 4.5~5.5중량%가 되고; 빵가루 8~10중량%, 기름 8~10중량%, 파슬리 0.2~0.4%가 되는 것을 특징으로 한다.The present invention is a process for thawing frozen fish meat; Applying a seasoning consisting of garlic, ginger, and pepper to the surface of the thawed fish meat to remove fishy smell; Coating dough on the surface of the fish meat from which the fishy smell is removed; Coating bread crumbs on the surface of the fish meat coated with the dough; Frying the breaded fish meat in oil; In the method of manufacturing a fish cutlet containing chitosan made by sprinkling parsley on the fried fish meat to complete the fish cutlet, the fish meat is 45 to 52% by weight; 5-7% by weight of garlic, 0.4-0.6% by weight of ginger and 0.04-0.06% by weight of pepper; 5 ~ 7% by weight of water, wheat flour 1.8 ~ 3.8% by weight, 0.2 ~ 0.4% by weight of salt, chitosan stock 0.04 ~ 0.06% by weight, leek 3.5 ~ 4.5% by weight, carrots 4.5 ~ 5.5% by weight, onion 1.4 ~ 3.4% by weight %, Seasonings 4.5-5.5% by weight, eggs 4.5-5.5% by weight; 8 to 10% by weight of bread, 8 to 10% by weight of oil, characterized in that the parsley 0.2 to 0.4%.
본 발명은 생선까스에 키토산을 함유하여 몸에 불필요한 지방을 몸 밖으로 배출시킴으로서 남녀노소 상관없이 누구나 건강식 다이어트용 생선까스를 먹을 수 있는 효과가 있게 된다. The present invention contains the chitosan in the fish cutlet to discharge the fat out of the body by the body, regardless of age and sex, anyone can eat a healthy diet fish cutlet.
먼저, 본 발명에 첨가되는 키토산에 대해 설명하면, 키토산은 게나 가재, 새우껍데기에 들어 있는 키틴을 탈아세틸화하여 얻어낸 물질을 말하는 것으로서, 키 토산은 최근에 다이어트 식품으로 널리 애용되고 있는데, 양전하를 띄는 동물성 식이섬유이기 때문에 체내로 섭취된 지방을 묶어서 소화시키지 않은 채 그대로 배출시켜 다이어트 식품으로 각광받고 있다. First, the chitosan added to the present invention, chitosan refers to a substance obtained by deacetylating a chitin contained in crab, lobster, and shrimp shell, and chitosan has recently been widely used as a diet food. Because it is a prominent animal dietary fiber, it binds fat ingested in the body and releases it as it is without digestion.
다음으로, 본 발명에 적용되는 키토산이 함유된 생선까스 제조방법에 대하여 설명하면 다음과 같다. Next, a method for preparing fish cutlet containing chitosan applied to the present invention is as follows.
첫째, 생선까스에 사용되는 냉동된 어육을 준비한다. 준비된 어육을 실온에 꺼내놓고 냉동된 어육을 해동시키고 어육에서 나는 비린내를 없애기 위해 어육의 표면에 양념인 다진 마늘, 다진 생강, 후추를 입혀 쟁여놓는다. 이때, 어육은 동태살을 사용한다. First, prepare frozen fish meat for fish cutlet. Take the prepared fish meat at room temperature, thaw frozen fish meat and sprinkle with minced garlic, minced ginger and pepper on the surface of fish to remove fishy fishy smell. At this time, fish meat is used for meat.
둘째, 약 한시간이 경과한 후에 비린내가 없어진 어육에 반죽물을 입힌다. 상기 반죽물은 물에 밀가루를 반죽하고 간을 맞추기 위하여 소금을 첨가하여 걸쭉한 밀가루액이 완성되면 키토산원액, 다진 파, 다진 당근, 다진 양파, 조미료, 계란을 첨가하여 밀가루 반죽을 만든다. 여기서 키토산원액은 키토산과 증류수를 혼합하여 만들어진다. Secondly, after about an hour, fish paste the fishy fish without fishy. The dough is kneaded flour in water and salt is added to match the seasoning, when the thick flour is completed, chitosan solution, chopped green onion, chopped carrot, chopped onion, seasonings, eggs are added to make a flour dough. Here, chitosan stock solution is made by mixing chitosan and distilled water.
셋째, 상기 갖은 양념이 함유된 밀가루 반죽을 상기 해동이 된 어육에 반죽물로 입힌다. Third, the dough containing the various seasonings is coated with the dough on the thawed fish meat.
넷째, 상기 반죽물이 입혀진 어육물의 표면에 빵가루로 코팅한다. Fourth, the dough is coated with bread powder on the surface of the fish meat coated.
다섯째, 상기 빵가루가 코팅된 어육물을 165~175℃의 기름에 넣고 앞,뒤로 뒤짚어 노릇노릇 하게 튀기고, 기름에서 어육물을 뺀 후, 말린 파슬리를 어육물 위 에 뿌리면 생선까스가 완성된다. Fifth, the breadcrumbs coated fish meat in oil of 165 ~ 175 ℃, rolled back and forth, fry brown, remove fish meat from the oil, sprinkle the dried parsley on the fish meat is completed fish cutlet.
상기 기름은 쇼팅, 식용유, 올리브유 중에서 선택적으로 사용할 수 있고, 기름의 온도는 170℃가 가장 적당하다.
한편, 어육은 47중량%가 되고, 양념인 마늘 5.6중량%, 생강 0.5중량%, 후추 0.05중량%가 되며, 반죽물인 물 6중량%, 밀가루 2.8중량%, 소금 0.3중량%, 키토산원액 0.05중량%, 파 4중량%, 당근 5중량%, 양파 2.4중량%, 조미료 5중량%, 계란 5중량%가 되고, 빵가루 8중량%, 기름 8중량%, 파슬리 0.3중량%가 함유될 때 최적의 생선까스의 맛을 낼 수 있게 된다. The oil may be selectively used among shorting, cooking oil and olive oil, and the temperature of the oil is most suitable at 170 ° C.
On the other hand, fish meat is 47% by weight, 5.6% by weight garlic, 0.5% by weight ginger, 0.05% by weight pepper, 6% by weight water, 2.8% by weight flour, 0.3% by weight salt, 0.05% chitosan juice %, 4% of green onions, 5% of carrots, 2.4% of onions, 5% of seasonings, 5% of eggs, 8% of breadcrumbs, 8% of oil, 0.3% of parsley You can taste the cutlet.
따라서, 본 발명에 적용되는 첨가된 키토산에 의해 취식시 생선까스를 튀기고 표면에 남아있는 기름에 있는 지방이 바로 몸에 흡수되지 않고 몸 밖으로 배출하게 되어 다이어트가 된다. Therefore, the fried fish cutlet when eaten by the added chitosan applied to the present invention, the fat in the oil remaining on the surface is not immediately absorbed by the body is discharged out of the body becomes a diet.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020070112987A KR100886210B1 (en) | 2007-11-07 | 2007-11-07 | Manufactuing process of fish cutlet containing chitosan |
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| KR1020070112987A KR100886210B1 (en) | 2007-11-07 | 2007-11-07 | Manufactuing process of fish cutlet containing chitosan |
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| KR (1) | KR100886210B1 (en) |
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100938267B1 (en) | 2008-03-10 | 2010-01-22 | 박세준 | Method for cooking a boiled fish paste cutlet |
| KR101054164B1 (en) | 2009-06-30 | 2011-08-03 | 오용민 | Augustia gas manufacturing method |
| RU2467648C1 (en) * | 2011-08-02 | 2012-11-27 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2474160C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474161C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474172C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474173C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474171C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474163C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474162C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474174C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474164C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2484719C1 (en) * | 2012-03-27 | 2013-06-20 | Олег Иванович Квасенков | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2485861C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | "sichenik fish cutlets ukrainian-style" preserve preparation method |
| RU2485852C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | "sichenik fish cutlets ukrainian-style" preserved product manufacture method |
| RU2485842C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2485860C1 (en) * | 2012-03-27 | 2013-06-27 | Юрий Афанасьевич Лялин | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2485851C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | "sichenik fish cutlets ukrainian-style" preserved product manufacture method |
| RU2495592C1 (en) * | 2013-01-18 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2495590C1 (en) * | 2013-01-11 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2495591C1 (en) * | 2013-01-14 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2495594C1 (en) * | 2013-01-22 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2495593C1 (en) * | 2013-01-18 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2512935C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
| KR20160011493A (en) | 2014-07-22 | 2016-02-01 | (주)로가닉 | Food processing method of mackerel cutlet |
| KR102642119B1 (en) | 2024-01-09 | 2024-02-28 | 김영님 | Manufacturing process of John dory cutlet and John dory cutlet thereby the same process |
| KR102642116B1 (en) | 2023-02-13 | 2024-02-28 | 김영님 | Manufacturing process of John dory cutlet |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980072414A (en) * | 1997-03-05 | 1998-11-05 | 윤경중 | Seasonings, sauces, vinegars, ketchup, mayonnaise with chitin, chitosan or derivatives thereof |
| KR100226098B1 (en) | 1995-03-06 | 1999-10-15 | 가타야마 시스카 | Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat |
| KR20050048972A (en) * | 2003-11-20 | 2005-05-25 | 주식회사 체리부로 | Addition agent of batter-fried food powder and manufacturing method thereof |
| KR20060095252A (en) * | 2005-02-28 | 2006-08-31 | 박득규 | Fish cutlet and method of manufacturing the same |
-
2007
- 2007-11-07 KR KR1020070112987A patent/KR100886210B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100226098B1 (en) | 1995-03-06 | 1999-10-15 | 가타야마 시스카 | Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat |
| KR19980072414A (en) * | 1997-03-05 | 1998-11-05 | 윤경중 | Seasonings, sauces, vinegars, ketchup, mayonnaise with chitin, chitosan or derivatives thereof |
| KR20050048972A (en) * | 2003-11-20 | 2005-05-25 | 주식회사 체리부로 | Addition agent of batter-fried food powder and manufacturing method thereof |
| KR20060095252A (en) * | 2005-02-28 | 2006-08-31 | 박득규 | Fish cutlet and method of manufacturing the same |
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100938267B1 (en) | 2008-03-10 | 2010-01-22 | 박세준 | Method for cooking a boiled fish paste cutlet |
| KR101054164B1 (en) | 2009-06-30 | 2011-08-03 | 오용민 | Augustia gas manufacturing method |
| RU2467648C1 (en) * | 2011-08-02 | 2012-11-27 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2474160C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474161C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474163C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474162C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474164C1 (en) * | 2011-08-22 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474172C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474173C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474171C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2474174C1 (en) * | 2011-08-29 | 2013-02-10 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2484719C1 (en) * | 2012-03-27 | 2013-06-20 | Олег Иванович Квасенков | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2485861C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | "sichenik fish cutlets ukrainian-style" preserve preparation method |
| RU2485852C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | "sichenik fish cutlets ukrainian-style" preserved product manufacture method |
| RU2485842C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | Method for preparation of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2485860C1 (en) * | 2012-03-27 | 2013-06-27 | Юрий Афанасьевич Лялин | Method for production of preserved product "sichenik fish cutlets ukrainian-style" |
| RU2485851C1 (en) * | 2012-03-27 | 2013-06-27 | Олег Иванович Квасенков | "sichenik fish cutlets ukrainian-style" preserved product manufacture method |
| RU2512935C1 (en) * | 2012-12-14 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce" |
| RU2495590C1 (en) * | 2013-01-11 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserves "fish cutlets in tomato sauce" |
| RU2495591C1 (en) * | 2013-01-14 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2495593C1 (en) * | 2013-01-18 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2495592C1 (en) * | 2013-01-18 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| RU2495594C1 (en) * | 2013-01-22 | 2013-10-20 | Олег Иванович Квасенков | Method for production of preserved product "fish cutlets in tomato sauce" |
| KR20160011493A (en) | 2014-07-22 | 2016-02-01 | (주)로가닉 | Food processing method of mackerel cutlet |
| KR102642116B1 (en) | 2023-02-13 | 2024-02-28 | 김영님 | Manufacturing process of John dory cutlet |
| KR102642119B1 (en) | 2024-01-09 | 2024-02-28 | 김영님 | Manufacturing process of John dory cutlet and John dory cutlet thereby the same process |
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