KR100888070B1 - Mackerel processed food remove a fishy smell and processed the same - Google Patents
Mackerel processed food remove a fishy smell and processed the same Download PDFInfo
- Publication number
- KR100888070B1 KR100888070B1 KR1020080025105A KR20080025105A KR100888070B1 KR 100888070 B1 KR100888070 B1 KR 100888070B1 KR 1020080025105 A KR1020080025105 A KR 1020080025105A KR 20080025105 A KR20080025105 A KR 20080025105A KR 100888070 B1 KR100888070 B1 KR 100888070B1
- Authority
- KR
- South Korea
- Prior art keywords
- mackerel
- weight
- parts
- processed
- fishy
- Prior art date
Links
- 241000269821 Scombridae Species 0.000 title claims abstract description 84
- 235000020640 mackerel Nutrition 0.000 title claims abstract description 84
- 235000021067 refined food Nutrition 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 12
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 12
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 12
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 11
- 229940046240 glucomannan Drugs 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000012015 potatoes Nutrition 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 241000251468 Actinopterygii Species 0.000 claims description 12
- 235000019688 fish Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 235000013622 meat product Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 235000015203 fruit juice Nutrition 0.000 abstract description 4
- 235000020824 obesity Nutrition 0.000 abstract description 4
- 235000020991 processed meat Nutrition 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 9
- 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 8
- 230000032683 aging Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 230000036995 brain health Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 235000019627 satiety Nutrition 0.000 description 4
- 230000036186 satiety Effects 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 3
- 230000005189 cardiac health Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- NAXKFVIRJICPAO-LHNWDKRHSA-N [(1R,3S,4R,6R,7R,9S,10S,12R,13S,15S,16R,18S,19S,21S,22S,24S,25S,27S,28R,30R,31R,33S,34S,36R,37R,39R,40S,42R,44R,46S,48S,50R,52S,54S,56S)-46,48,50,52,54,56-hexakis(hydroxymethyl)-2,8,14,20,26,32,38,43,45,47,49,51,53,55-tetradecaoxa-5,11,17,23,29,35,41-heptathiapentadecacyclo[37.3.2.23,7.29,13.215,19.221,25.227,31.233,37.04,6.010,12.016,18.022,24.028,30.034,36.040,42]hexapentacontan-44-yl]methanol Chemical compound OC[C@H]1O[C@H]2O[C@H]3[C@H](CO)O[C@H](O[C@H]4[C@H](CO)O[C@H](O[C@@H]5[C@@H](CO)O[C@H](O[C@H]6[C@H](CO)O[C@H](O[C@H]7[C@H](CO)O[C@@H](O[C@H]8[C@H](CO)O[C@@H](O[C@@H]1[C@@H]1S[C@@H]21)[C@@H]1S[C@H]81)[C@H]1S[C@@H]71)[C@H]1S[C@H]61)[C@H]1S[C@@H]51)[C@H]1S[C@@H]41)[C@H]1S[C@H]31 NAXKFVIRJICPAO-LHNWDKRHSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical class CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Abstract
Description
본 발명은 비린내를 제거한 고등어 육 가공품 및 그 가공방법에 관한 것으로 더욱 상세하게는 고등어 육에 과즙인 매실엑기스, 레몬즙과 함께 각종 양념류를 첨가하여 저온숙성시킨 다음 성형 후 급속냉동시켜 가공함으로써, 고등어 특유의 비린내를 제거한 것을 특징으로 하는 비린내를 제거한 고등어 육 가공품 및 그 가공방법에 관한 것이다.The present invention relates to processed mackerel meat products and fish processing method of removing fishy fish, and more specifically, mackerel meat, mackerel extract, lemon juice, and various seasonings are added by low-temperature aging, and then rapidly frozen and processed. The present invention relates to a processed mackerel meat product and a method of processing the same, wherein the fishy fish meat is removed.
일반적으로 고등어는 우리나라 연근해 어장에서 많이 어획되고, 서민들이 가장 값싸게 섭취할 수 있는 대표적인 어종으로, 고등어에는 특히 어린이들의 성장과 그리고 두뇌의 건강에 필요한 각종 필수지방산과 혈행개선, 콜레스테롤, 심장건강 등에 효과가 있다고 알려진 DHA, 두뇌건강에 효과가 있다고 알려진 EPA 등이 다량 함유되어 있고, 또한 고등어에 함유된 불포화지방산은 혈중 중성지방과 콜레스테롤을 낮추어 성인병 예방에도 효과적이며, 특히 비만인 사람의 다이어트 식품으로 각 광을 받을 수 있음에도 불구하고 고등어 특유의 향인 비린내 때문에 사람들이 먹기 싫어하는 어종이다.In general, mackerel is catched in the fishing grounds of Korea, and it is a representative fish that can be consumed most cheaply. Mackerel is especially essential for the growth of children and the health of the brain, blood circulation improvement, cholesterol, heart health, etc. It contains high amounts of DHA, which is known to be effective, and EPA, which is known to be effective in brain health.In addition, unsaturated fatty acids in mackerel lower blood triglycerides and cholesterol, which are effective in preventing adult diseases. Although it can receive light, it is a fish species that people do not want to eat because of the fishy smell that is unique to mackerel.
고등어의 비린내는 트리메틸옥사이드라는 성분이 고등어에 있는 미생물에 의해 환원되어 아민류와 암모니아가 발생하면서 풍기는 냄새이다. 이러한 고등어의 비린내를 제거하기 위한 방법으로 소주, 된장 또는 감자 등을 넣어 조리하는 방법들이 주로 이용되고 있지만 상기의 방법들로는 고등어의 비린내를 완전히 제거하기란 쉽지 않다. 또한 고등어 자체로는 유통시에 부패속도가 빨라 구입 즉시 조리해야 하는 문제점이 있었다. The fishy smell of mackerel is triodor, a component of trimethyl oxide is reduced by microorganisms in the mackerel. As a method for removing the fishy smell of mackerel, a method of cooking by putting soju, miso, or potatoes is mainly used, but it is not easy to completely remove the fishy smell of mackerel by the above methods. In addition, the mackerel itself had a problem that must be cooked immediately after purchase due to the speed of decay during distribution.
한편 본 발명자는 매실 농축액을 이용하여 간고등어의 비린내를 제거하기 위한 방법을 개발하여 대한민국 등록특허 제740902호로 특허등록을 받은바 있으며, 상기의 기술에 의해 일반 고등어의 경우에도 비린내를 제거하여 유통시킬 수 잇다는 점에 착안하여 본 발명을 완성하게 되었다.On the other hand, the present inventors have developed a method for removing fishy fishy fisheye by using a plum concentrate, and received a patent registration as Korean Patent No. 740902. In the case of general mackerel, fishery can be removed and distributed by the above technique. With this in mind, the present invention has been completed.
상기와 같은 문제점을 해결하기 위한 본 발명은 전처리 후 세척하여 탈수시킨 고등어 육에 매실엑기스, 레몬즙을 첨가한 후 마쇄하고, 여기에 감자, 파, 마늘 등의 각종 양념류를 첨가하여 이차 마쇄한 후 식염, 후추를 미량 첨가한 다음 결착력을 향상시키기 위해 밀가루를 넣은 다음 성형 후 저온숙성시킨 후 급속냉동시킴으로써, 고등어 특유의 비린내를 제거한 것을 특징으로 하는 비린내를 제거한 고등어 육 및 그 가공방법을 제공함에 그 목적이 있다.The present invention for solving the problems as described above is ground after adding the plum extract, lemon juice to the dehydrated mackerel meat after washing after pretreatment, secondary grinding by adding various spices such as potatoes, leeks, garlic After adding a small amount of salt and pepper, and then adding flour to improve the binding force, and then low-temperature aging and rapid freezing after forming, the fishy fish meat and the processing method to remove fishy fish characterized by removing the fishy fish peculiar to mackerel There is a purpose.
상기의 과제를 해결하기 위한 본 발명은 전처리 후 탈수시킨 고등어 육과,The present invention for solving the above problems is dehydrated mackerel after pretreatment,
상기 고등어 육 100 중량부에 대하여 과즙 1.5~3.0 중량부, 감자 25~35 중량부와, 마늘 1.5~2.5 중량부, 파 4~6 중량부와, 부재료 3.5~6.0 중량부 및 밀가루 40~60 중량부,1.5 to 3.0 parts by weight of juice, 25 to 35 parts by weight of potatoes, 1.5 to 2.5 parts by weight of garlic, 4 to 6 parts by weight of green onions, 3.5 to 6.0 parts by weight of subsidiary materials and 40 to 60 parts by weight of flour part,
로 이루어진 것을 특징으로 하는 비린내를 제거한 고등어 육 가공품 및 그 제조방법에 관한 것으로, It relates to a processed mackerel meat products and a method for manufacturing the fishy fish, characterized in that consisting of,
상기 과즙은 고등어 육 100 중량부에 대하여 매실엑기스 0.8~1.5 중량부, 레몬즙 0.8~1.5 중량부인 것이 바람직하며, 상기 부재료는 글루코만난 0.5~1.0 중량부, 식염 2~3 중량부, 후추 1~2 중량부인 것을 과제 해결 수단으로 한다.The juice is preferably from 0.8 to 1.5 parts by weight of plum extract, 0.8 to 1.5 parts by weight of lemon juice with respect to 100 parts by weight of mackerel, and the subsidiary material is 0.5 to 1.0 parts by weight of glucomannan, 2 to 3 parts by weight of salt and 1 to 2 peppers. What is weight part is made into the problem solving means.
상기의 과제 해결 수단에 의한 본 발명은 고등어 육에 과즙인 매실엑기스, 레몬즙과 함께 각종 양념류를 첨가하여 저온숙성시킨 다음 성형하여 급속냉동시켜 가공함으로써, 고등어 특유의 비린내가 제거되어 어린이들의 성장과 그리고 두뇌의 건강에 필요한 각종 필수지방산과 혈행개선, 콜레스테롤, 심장건강 등에 효과가 있다고 알려진 DHA, 두뇌건강에 효과가 있다고 알려진 EPA 등이 다량 함유되어 있는 고등어를 어린이들이 쉽게 먹을 수 있도록 하였고, 섭취 후 포만감을 주도록 함으로써 성장기 어린이들의 비만을 예방할 수 있도록 가공한 것이 장점이다.The present invention by means of the above problem solving means is added to various kinds of spices with mackerel extract, lemon juice, juice of the mackerel, and then low-temperature aging and processing by rapid freezing to form, the fishy characteristic of mackerel is removed and the children's growth and And they made it easier for children to eat mackerel, which contains a large amount of essential fatty acids needed for brain health, blood circulation improvement, cholesterol, and heart health, and EPA, which is known to be effective for brain health. Its advantage is that it is processed to prevent obesity of growing children by giving a feeling of satiety.
상기의 효과를 달성하기 위한 본 발명의 고등어 육 가공품의 구성은 아래의 내용과 같다. The structure of the mackerel meat processed product of the present invention for achieving the above effect is as follows.
전처리 후 탈수시킨 고등어 육과,Dehydrated mackerel meat after pretreatment,
상기 고등어 육 100 중량부에 대하여 과즙 1.5~3.0 중량부, 감자 25~35 중량부와, 마늘 1.5~2.5 중량부, 파 4~6 중량부와, 부재료 3.5~6.0 중량부 및 밀가루 40~60 중량부,1.5 to 3.0 parts by weight of juice, 25 to 35 parts by weight of potatoes, 1.5 to 2.5 parts by weight of garlic, 4 to 6 parts by weight of green onions, 3.5 to 6.0 parts by weight of subsidiary materials and 40 to 60 parts by weight of flour part,
로 이루어진 것을 특징으로 하는 비린내를 제거한 고등어 육 가공품에 관한 것이다.It relates to a processed mackerel meat products removed fishy, characterized in that consisting of.
상기 고등어 육은 사전에 미리 통상적인 방법에 의해 고등어를 깨끗한 물에 잘 세척한 후 고등어 배를 할복시킨 후 내장 및 아가미를 제거한 다음 내장이 제거된 고등어를 물에 잠긴 후 피를 깨끗이 제거시키고, 잘 세척하여 전처리한 고등어를 탈수시킨다. The mackerel meat is washed well in advance by the usual method of mackerel in clean water, then halved the mackerel belly, remove the intestines and gills, and then the mackerel removed gut submerged in water to remove the blood, Wash and dehydrate the pretreated mackerel.
본 발명에서 사용하는 과즙은 고등어 육 100 중량부에 대하여 매실엑기스 0.8~1.5 중량부, 레몬즙 0.8~1.5 중량부인 것이 바람직하다. 본 발명에서 과즙의 사용량이 상기에서 한정한 범위 미만이 될 경우에는 고등어의 비린내를 제거하는 효과가 떨어질 우려가 있고, 상기에서 한정한 범위를 초과할 경우에는 과즙의 강한 향에 의해 고등어 고유의 맛을 상실할 우려가 있다.The juice used in the present invention is preferably 0.8-1.5 parts by weight of plum extract, 0.8-1.5 parts by weight of lemon juice, based on 100 parts by weight of mackerel meat. In the present invention, when the amount of juice used is less than the above-mentioned range, the effect of removing fishy smell of mackerel may be reduced. When the amount of the juice is exceeded, the taste of mackerel may be due to the strong aroma of the juice. There is a risk of losing.
상기 매실엑기스는 구연산과 사과산이 풍부하게 함유되어 있어 있기 때문에 간고등어의 맛을 더욱 향상시키고, 신선하게 보존하고, 그 보존 기간을 늘일 수 있는 역할을 한다. 그리고 본 발명에서 사용하는 매실은 신맛에 의해 소화기관에 자극을 주어 위장, 십이지장 등에서 원활하게 소화액이 분비되도록 하는 역할을 하여 소화를 촉진시키는 역할을 하고, 매실에는 피크린산 성분이 미량 함유되어 있어 독성물질을 분해시키는 역할을 하는 것으로 이미 알려져 있다.Since the plum extract is rich in citric acid and malic acid, it serves to further improve the taste of the liver mackerel, preserve it freshly, and extend its shelf life. In addition, the plum used in the present invention stimulates the digestive system by sour taste, serves to facilitate the digestion of the digestive fluid in the stomach, duodenum, and the like, thereby promoting digestion, and the plum contains a small amount of picric acid, which is a toxic substance. It is already known to act to decompose.
그리고 레몬즙은 매실과 같이 구연산 성분에 의해 신맛이 강하게 나며, 레몬 즙에는 비타민 B군도 소량 들어 있으며, 후식용 음식의 재료로서 이미 널리 알려져 있다. 특히 레몬즙의 떫고 독특한 맛에 의해 고등어의 비린내를 제거하는데 높은 효과가 있다. And lemon juice has a strong sour taste by citric acid components, such as plum, lemon juice also contains a small amount of vitamin B group, is already widely known as a material for dessert food. In particular, the lemon juice has a high unique effect to remove the fishy smell of mackerel.
본 발명에서 감자는 알칼리성 식품으로 산성식품인 고등어와의 영양 밸런스를 유지시켜주고, 조리시에는 가열 후 변성된 감자의 단백질 성분이 고등어 비린내의 원인이 되는 지방산을 잘게 분해시켜서 비린내 냄새의 확산을 막아주는 역할을 하며, 감자의 사용량은 첨가되는 각종 재료의 첨가량을 감안하여 고등어 육 100 중량부에 대하여 25~35 중량부를 혼합시키는 것이 바람직하다.In the present invention, the potato is an alkaline food and maintains the nutritional balance with the mackerel, which is an acidic food, and when cooked, the protein component of the denatured potato after heating breaks down fatty acids causing mackerel fishy finely to prevent the spread of fishy smell. It serves to give, and the amount of the potato is preferably mixed 25 to 35 parts by weight with respect to 100 parts by weight of mackerel in consideration of the amount of the various materials to be added.
그리고 본 발명에서 마늘은 마늘에 함유된 알리신(allicin)의 독특한 향과 매운 맛에 의해 고등어의 비린내를 경감시키며, 육질을 부드럽게하는 역할을 한다. 마늘의 사용량은 고등어 육 100 중량부에 대하여 1.5~2.5 중량부를 혼합시키는 것이 바람직하며, 마늘의 사용량이 상기에서 한정한 범위 미만이 될 경우에는 상기에서 상술한 바와 같은 효과가 저하될 우려가 있고, 상기에서 한정한 범위를 초과할 경우에는 마늘의 강한 맛에 의해 고등어의 섭취 후에 속이 쓰릴 우려가 있다.And in the present invention garlic reduces the fishy smell of mackerel by the unique aroma and spicy taste of allicin (allicin) contained in garlic, and serves to soften the meat. The amount of garlic used is preferably 1.5 to 2.5 parts by weight based on 100 parts by weight of mackerel meat, and when the amount of garlic is less than the range defined above, there is a concern that the effects as described above may be reduced. When exceeding the above-mentioned range, the strong taste of garlic may cause a stomachache after ingesting mackerel.
본 발명에서 파는 파에 함유되어 있는 황화아미노산인 아린(Alliin)이 비타민 B1의 유도체로 쓰여 고등어의 비타민 B1과의 결합을 도와 체내에 쉽게 흡수되도 록 하는 역할을 한다. 파의 사용량은 고등어 육 100 중량부에 대하여 4~6 중량부인 것이 바람직하며, 파의 사용량이 상기에서 한정한 범위 미만이 될 경우에는 상기에서 상술한 바와 같은 효과가 저하될 우려가 있고, 상기에서 한정한 범위를 초과할 경우에는 자극적인 아린(Alliin) 성분에 의해 고등어 고유의 맛이 상실될 우려가 있다.Sulfide, amino acid, Arlene (Alliin) contained in the wave wave in the present invention is written in a derivative of vitamin B 1 to help the binding of the vitamin B 1 of mackerel and serves to lock doedo easily absorbed into the body. It is preferable that the usage-amount of a wave is 4-6 weight part with respect to 100 weight part of mackerel meat, and when the usage-amount of a wave becomes less than the range defined above, there exists a possibility that the effect as mentioned above may fall, If it exceeds the limited range, the intrinsic taste of mackerel may be lost by the irritating Allin ingredient.
본 발명에서 상기 부재료는 고등어 육 100 중량부에 대하여 글루코만난 0.5~1.0 중량부, 식염 2~3 중량부, 후추 1~2 중량부인 것이 바람직하다.In the present invention, the subsidiary material is preferably 0.5 to 1.0 parts by weight of glucomannan, 2 to 3 parts by weight of salt, 1 to 2 parts by weight of pepper, based on 100 parts by weight of mackerel.
본 발명에서 글루코만난(glucomannan)은 수용성 식이섬유로 강한 보수력에 의해 고등어 육의 수분을 유지시키면서 변질되는 것을 방지하기 때문에 고등어 육의 장기간 유통이 가능하고 포만감을 주도록 하는 역할을 하며, 그리고 식염과 후추는 각각 고등어 육의 간을 조절하고, 비린 맛을 제거하는 역할을 한다. Glucomannan (glucomannan) in the present invention is a water-soluble dietary fiber to prevent the deterioration while maintaining the moisture of the mackerel meat by a strong water retention ability to serve long-term distribution of mackerel meat and to give a feeling of satiety, and salt and pepper Each controls the liver of the mackerel meat, and serves to remove the fishy taste.
그리고 본 발명에서 밀가루는 고등어 육과 상기 첨가제들의 결착력을 높이기 위해 사용하는 식재료로써, 밀가루의 사용량은 고등어 육 100 중량부에 대하여 40~60 중량부인 것이 바람직하다. 밀가루의 사용량이 상기에서 한정한 범위 미만이 될 경우에는 고등어 육과 상기 첨가제들의 결착력이 저하될 우려가 있고, 상기에서 한정한 범위를 초과할 경우에는 밀가루의 과다 사용으로 인해 고등어 고유의 맛이 상실될 우려가 있다. And flour in the present invention is a food material used to increase the binding power of the mackerel meat and the additives, the amount of flour is preferably 40 to 60 parts by weight based on 100 parts by weight of mackerel meat. When the amount of flour is less than the above-mentioned range, the mackerel meat and the binding force of the additives may be lowered. When the amount of the above-mentioned range is exceeded, the inherent taste of mackerel may be lost due to excessive use of the flour. There is concern.
상기에서 상세히 설명한 바와 같이 본 발명에 따른 고등어 육가공품은 고등어 특유의 비린내가 제거되어 어린이들의 성장과 그리고 두뇌의 건강에 필요한 각종 필수지방산과 혈행개선, 콜레스테롤, 심장건강 등에 효과가 있다고 알려진 DHA, 두뇌건강에 효과가 있다고 알려진 EPA 등이 다량 함유되어 있는 고등어를 어린이들이 쉽게 먹을 수 있도록 하였고, 섭취 후 포만감을 주도록 함으로써 성장기 어린이들의 비만을 예방할 수 있도록 가공한 것이 특징이다.As described in detail above, the mackerel processed meat products according to the present invention is known to be effective in various essential fatty acids, blood circulation improvement, cholesterol, heart health, etc. necessary for the growth and brain health of children by removing fishy peculiar to mackerel. The mackerel, which contains a large amount of EPA, which is known to be effective, can be easily eaten by children, and it is processed to prevent obesity of growing children by giving satiety after ingestion.
한편 본 발명에 따른 비린내를 제거한 고등어 육 가공품의 가공방법을 상세히설명하면 아래의 내용과 같다. On the other hand, the processing method of the mackerel meat processed product according to the present invention is removed as described below.
전처리 후 탈수시킨 고등어 육 100 중량부에 과즙 1.5~3.0 중량부를 첨가하는 1차 마쇄하는 단계;Primary grinding step of adding 1.5 to 3.0 parts by weight of fruit juice to 100 parts by weight of dehydrated mackerel after pretreatment;
1차 마쇄된 고등어 육에 감자 25~35 중량부, 마늘 1.5~2.5 중량부, 파 4~6 중량부 및 글루코만난 0.5~1.0 중량부를 첨가하여 2차 마쇄하는 단계;Secondary grinding by adding 25 to 35 parts by weight of potatoes, 1.5 to 2.5 parts by weight of garlic, 4 to 6 parts by weight of leeks, and 0.5 to 1.0 parts by weight of glucomannan to the first ground mackerel meat;
2차 마쇄된 고등어 육에 식염 2~3 중량부, 후추 1~2 중량부 및 밀가루 40~60 중량부를 혼합한 후 성형하는 단계;Molding after mixing 2 to 3 parts by weight of salt, 1 to 2 parts by weight of pepper and 40 to 60 parts by weight of flour to the secondary ground mackerel meat;
성형한 고등어 육을 저온숙성시킨 후 급속냉동하는 단계;Rapid freezing of the molded mackerel meat after low temperature aging;
를 거쳐 비린내를 제거한 고등어 육 가공품이 가공되는 것을 특징으로 한다.It is characterized in that the processed mackerel meat products are removed fishy through.
본 발명에서 상기 고등어 육에 첨가한 과즙과 기타 식재료에 대해서는 상기에서 상세히 설명한 바 있으므로 여기서 그 설명을 생략하기로 한다.The juice and other ingredients added to the mackerel meat in the present invention has been described in detail above, so that description thereof will be omitted.
그리고 상기 1차 및 2차 마쇄 단계에서 마쇄시킨 고등어 육의 입자는 미세한 입자의 상태로서 본 발명에서 고등어 육 입자의 크기는 특별히 한정하지 않는다. And the mackerel meat particles crushed in the first and second milling step is a state of fine particles in the present invention is not particularly limited in size of the mackerel meat particles.
그리고 본 발명의 가공방법에서 저온숙성 조건은 3±2℃에서 10~20시간 숙성시키는 것이 바람직하다. 숙성조건이 상기에서 정한 범위 미만이 될 경우에는 고등어의 자유수가 충분히 제거되지 않아 저장기간에 영향을 끼치며 가공 후 조리에도 문제점(기름이 많이 튐)을 발생시킬 우려가 있고, 그리고 숙성조건이 상기에서 한정한 범위 초과가 될 경우에는 비활성인 상태의 저온세균 중 유해세균의 생장조건에 해당하는 환경이 조성되므로 변질로 발전 될 우려가 있다.And the low temperature aging conditions in the processing method of the present invention is preferably aged for 10-20 hours at 3 ± 2 ℃. If the aging conditions are less than the above-mentioned range, free water of mackerel may not be sufficiently removed, which may affect the shelf life and may cause problems in cooking after processing, and the aging conditions may be If it exceeds the limit, there is a fear that the environment will be developed due to the environment corresponding to the growth conditions of harmful bacteria among inactive low-temperature bacteria.
또한 급속냉동 조건은 -30℃에서 식품중심부가 -20이하가 될 수 있게끔신속시 냉동시키는 것이 바람직하다. 냉동조건이 상기에서 한정한 범위 미만이 될 경우에는 약간의 비린내가 나고 성형이후의 결착된 조직들이 부숴 질 우려가 있다.In addition, the rapid freezing conditions are preferably frozen at -30 ° C as quickly as possible so that the food center is -20 or less. If the freezing conditions are less than the above-defined range, there is a slight fishy and there is a fear that the bound tissues after shaping are broken.
이하 본 발명은 아래 실시예에 의해 더욱 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리 범위가 이들 실시예에 한정되는 것으로 해석되어 져서는 아니된다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only presented to understand the content of the present invention and should not be construed that the scope of the present invention is limited to these examples.
(실시예 1)(Example 1)
전처리 후 탈수시킨 고등어 육 100g에 과즙으로 매실엑기스 0.8g과 레몬즙 1,5g을 첨가한 다음 1차 마쇄한 후 여기에 감자 25g, 마늘 1.5g, 파 4g 및 글루코만난 0.5g을 첨가하여 2차 마쇄한 후 여기에 식염 2g, 후추 1g 및 밀가루 40g을 혼합하여 성형한 다음 3℃에서 10시간 동안 저온숙성시킨 후 -30±1℃에서 급속냉동시켜 고등어 육 가공품을 가공한 다음 끓는 물에 10분 동안 익힌 다음 점심식사 3시간 후에 시식한 결과 고등어 육 가공품에서 비린내가 나지않고, 시식 30분 후에 포만감을 느꼈다. After pretreatment, add 100 g of dehydrated mackerel meat with fruit juice, 0.8 g of plum extract, 1,5 g of lemon juice, and then pulverize first, then add 25 g of potato, 1.5 g of garlic, 4 g of green onion, and 0.5 g of glucomannan. After mixing, 2 g of salt, 1 g of pepper, and 40 g of wheat flour were mixed and molded at low temperature at 3 ° C. for 10 hours, and then rapidly frozen at -30 ± 1 ° C. to process the mackerel meat processed product, and then boiled in boiling water for 10 minutes. After 3 hours of lunch, the tasting resulted in a fishy mackerel that did not smell fishy.
(실시예 2)(Example 2)
전처리 후 탈수시킨 고등어 육 100g에 과즙으로 매실엑기스 1,5g과 레몬즙 0.8g을 첨가한 다음 1차 마쇄한 후 여기에 감자 35g, 마늘 2.5g, 파 6g 및 글루코만난 1.0g을 첨가하여 2차 마쇄한 후 여기에 식염 3g, 후추 2g 및 밀가루 60g을 혼합하여 성형한 다음 3℃에서 20시간 동안 저온숙성시킨 후 -30±1℃에서 급속냉동시켜 고등어 육 가공품을 가공한 다음 끓는 물에 10분 동안 익힌 다음 점심식사 3시간 후에 시식한 결과 고등어 육 가공품에서 비린내가 나지않고, 시식 30분 후에 포만감을 느꼈다. After pretreatment, 1,5 g of plum extract and 0.8 g of lemon juice were added to 100 g of dehydrated mackerel meat, followed by primary grinding, followed by secondary grinding by adding 35 g of potatoes, 2.5 g of garlic, 6 g of green onion, and 1.0 g of glucomannan. After mixing, it was molded by mixing 3g of salt, 2g of pepper and 60g of flour, and then aged at low temperature for 3 hours at 3 ° C. The mackerel meat products were processed by rapid freezing at -30 ± 1 ℃, then cooked in boiling water for 10 minutes, and after 3 hours of lunch, the fish did not smell fishy.
(비교예 1)(Comparative Example 1)
실시예 1과 동일한 방법에 의해 가공하되 과즙 및 글루코만난을 첨가하지 않고 고등어 육 가공품을 가공한 다음 끓는 물에 10분 동안 익힌 다음 점심식사 3시간 후에 시식한 결과 고등어 육 가공품에서 비린내가 약간 났으며, 시식 30분 후에도 포만감을 느끼지 못했다.Processed in the same manner as in Example 1, but without the addition of juice and glucomannan processed mackerel meat products and cooked in boiling water for 10 minutes and then tasted 3 hours after lunch as a result of the fishy mackerel meat was slightly fishy, After 30 minutes of tasting, I did not feel full.
(비교예 2)(Comparative Example 2)
실시예 2와 동일한 방법에 의해 가공하되 과즙 및 글루코만난을 첨가하지 않고 고등어 육 가공품을 가공한 다음 끓는 물에 10분 동안 익힌 다음 점심식사 3시간 후에 시식한 결과 고등어 육 가공품에서 비린내가 약간 났으며, 시식 30분 후에 포만감을 느끼지 못했다. Processed in the same manner as in Example 2, but without the addition of juice and glucomannan processed mackerel meat products and boiled in boiling water for 10 minutes and then tasted 3 hours after lunch as a result of a slightly fishy fish meat, After 30 minutes of tasting, I did not feel full.
상기 실시예 1, 2 및 비교예 1, 2의 고등어 육 가공품을 조리하여 시식한 결과 실시에 1, 2는 비교예 1, 2에 비해 고등어 육 가공품에서 비린내가 나지 않아 시식하기가 좋았으며, 그리고 시식 30분 후에 포만감이 더 좋은 것으로 나타나 비만의 예방 효과도 좋은 것으로 판단되었다.As a result of cooking and tasting the mackerel meat processed products of Examples 1 and 2 and Comparative Examples 1 and 2, in Examples 1 and 2, the mackerel meat processed products were not fishy as compared with Comparative Examples 1 and 2, and the tasting was good. After 30 minutes of tasting, the feeling of satiety was better, and the prevention of obesity was also good.
상기에서 설명 드린 바와 같이 본 발명은 상기의 실시예를 통해 그 물성의 우수성이 입증되었지만 본 발명은 상기의 실시예에 의해서만 반드시 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하다. As described above, the present invention has proved its superiority through the above embodiments, but the present invention is not necessarily limited only to the above embodiments, and various modifications may be made without departing from the technical spirit of the present invention. Substitutions, modifications and variations are possible.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080025105A KR100888070B1 (en) | 2008-03-18 | 2008-03-18 | Mackerel processed food remove a fishy smell and processed the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080025105A KR100888070B1 (en) | 2008-03-18 | 2008-03-18 | Mackerel processed food remove a fishy smell and processed the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR100888070B1 true KR100888070B1 (en) | 2009-03-11 |
Family
ID=40698036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080025105A KR100888070B1 (en) | 2008-03-18 | 2008-03-18 | Mackerel processed food remove a fishy smell and processed the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100888070B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003334037A (en) * | 2002-05-17 | 2003-11-25 | Itou Foods:Kk | Method for producing baked fish ball |
| KR20050043906A (en) * | 2002-08-14 | 2005-05-11 | 왕샨 | Pure aquatic animal meat sausage containing fish and the process thereof |
| KR100638855B1 (en) | 2005-02-28 | 2006-10-26 | 박득규 | Fish cutlet and method of manufacturing the same |
| KR20070112907A (en) * | 2006-05-23 | 2007-11-28 | 이희조 | A fish-patty of inclusive of fish bone and process method |
-
2008
- 2008-03-18 KR KR1020080025105A patent/KR100888070B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003334037A (en) * | 2002-05-17 | 2003-11-25 | Itou Foods:Kk | Method for producing baked fish ball |
| KR20050043906A (en) * | 2002-08-14 | 2005-05-11 | 왕샨 | Pure aquatic animal meat sausage containing fish and the process thereof |
| KR100638855B1 (en) | 2005-02-28 | 2006-10-26 | 박득규 | Fish cutlet and method of manufacturing the same |
| KR20070112907A (en) * | 2006-05-23 | 2007-11-28 | 이희조 | A fish-patty of inclusive of fish bone and process method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101561869B1 (en) | Manufacturing method of galbitang | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| KR101921283B1 (en) | Method for manufacturing seeweeds beef intestines and seeweeds beef intestines manufactured by the same | |
| CN106720457B (en) | Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof | |
| KR101591079B1 (en) | Herbal extracts for reducing galbitang odor and manufacturing method of galbitang using Herbal extracts | |
| KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR101700439B1 (en) | A processing method of mackerel using allium hookeri concentrate | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| KR101578795B1 (en) | Manufacturing Methods for Ready to Heat and Ready to Cook Dried Abalone Seafood Porridge | |
| KR101178178B1 (en) | Method of manufacture of soy sauce using a red crab and soy sauce source the same | |
| KR102413725B1 (en) | Entrails andmanufacturing method thereof | |
| KR101173889B1 (en) | method for manufacturing dried seafood sikhae, and the dried seafood sikhae produced thereby | |
| JP4825652B2 (en) | Process for producing miso processed products, processed miso products, miso extract, miso extract deodorizer and miso extract meat softener | |
| KR102260957B1 (en) | Manufacturing method of pork curtlet | |
| KR101126681B1 (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| KR101182696B1 (en) | Bean curd using abalone and the manufacturing method thereof | |
| KR101793699B1 (en) | manufacturing method of parched red pepper paste | |
| KR100888070B1 (en) | Mackerel processed food remove a fishy smell and processed the same | |
| KR20190097668A (en) | A Method for Preparing Beef Bone Soup for reducing Adult disease | |
| KR101772477B1 (en) | Pork soup and manufacturing method thereof | |
| KR101687010B1 (en) | Grilled tuna with seasoning soy sauce and manufacturing method thereof | |
| KR101620686B1 (en) | Production methods associated with it and clam porridge composition five colors brown rice and Houttuynia is added | |
| KR101338245B1 (en) | Mackerel comprising a bundle and a black bean and Processing method thereof | |
| KR101181716B1 (en) | Salted seafood using abalone and the manufacturing method thereof | |
| KR100369428B1 (en) | The manufacturing method of a kneaded meat for thin sliced barbecued beef containing kitosan |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20140303 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20150122 Year of fee payment: 7 |
|
| FPAY | Annual fee payment |
Payment date: 20160503 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20170109 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20180305 Year of fee payment: 10 |
|
| FPAY | Annual fee payment |
Payment date: 20190304 Year of fee payment: 11 |
|
| R401 | Registration of restoration |