KR101047436B1 - Salted shellfish sauce and preparation method thereof - Google Patents
Salted shellfish sauce and preparation method thereof Download PDFInfo
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- KR101047436B1 KR101047436B1 KR1020100124049A KR20100124049A KR101047436B1 KR 101047436 B1 KR101047436 B1 KR 101047436B1 KR 1020100124049 A KR1020100124049 A KR 1020100124049A KR 20100124049 A KR20100124049 A KR 20100124049A KR 101047436 B1 KR101047436 B1 KR 101047436B1
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- clam
- fish sauce
- shellfish
- aging
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims 2
- 235000015170 shellfish Nutrition 0.000 title abstract description 25
- 230000032683 aging Effects 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 25
- 239000011259 mixed solution Substances 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 13
- 239000000654 additive Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 2
- 239000006227 byproduct Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000009933 burial Methods 0.000 abstract 1
- 235000020639 clam Nutrition 0.000 description 24
- 238000004519 manufacturing process Methods 0.000 description 9
- 241000237519 Bivalvia Species 0.000 description 5
- 241000227653 Lycopersicon Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 241000220259 Raphanus Species 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005406 washing Methods 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
- 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 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
Abstract
Description
본 발명은 액젓 및 그 제조방법에 관한 것으로서, 구체적으로는 조개를 원료로 한 액젓 및 액젓 제조방법에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fish saucer and a method of manufacturing the same, and more particularly, to a fish saucer and a method of manufacturing a fish saucer made from shellfish.
종래에는 조개를 이용한 염장 식품으로서 주로 조개 젓갈이 제조판매되어 왔다. 조개 젓갈은 조개로부터 분리된 조개살에 소금을 첨가하여 절인 다음 조개살로부터 우러나오는 육즙(국물)을 제거한 후 적당한 양념을 추가하여 제조하는 것이다. Conventionally, clam salted seafood has been manufactured and sold as salt food using shellfish. Salted salted seafood is prepared by adding salt to shellfish separated from shellfish, removing the broth from the shellfish, and then adding the appropriate condiments.
종래의 조개를 이용한 염장 식품의 경우, 소금에 절인 조개살로부터 우러나오는 육즙은 활용하지 않고 분리하여 폐기하여야 했다. 그러나, 이 육즙은 무단 방류할 경우 악취를 유발할 수 있으므로 적당한 처리를 한 후 배출하여야 하는바 폐기에도 소정의 비용이 소요된다. 특히, 조개 젓갈을 대량으로 제조하는 경우에는 이 과정에서 나오는 조개 육즙도 다량이어서 폐기 비용도 상당히 소요되어 큰 문제로 대두되었다.In the case of conventional salted food using shellfish, the juice from salted clams had to be separated and discarded without being used. However, this juicy juice can cause odor if it is discharged without permission, so it must be discharged after proper treatment. In particular, in the case of manufacturing a large amount of clam salted seafood is a large amount of shellfish juice from this process, so the disposal cost is quite expensive, which has become a big problem.
본 발명은 조개를 이용하여 염장 식품을 제조하는 과정에서 발생하는 이러한 문제점을 해결하기 위하여 안출된 것으로서, 조개살로부터 발생하는 육즙을 폐기하기 보다는 이를 활용하는 조개 액젓 및 이의 제조방법을 제공하는 것을 목적으로 한다. The present invention has been made in order to solve this problem occurring in the process of manufacturing salted food using shellfish, the object of the present invention to provide a clam fish sauce and a method for producing the same, rather than discarding the juice generated from shellfish. do.
상기 목적을 달성하기 위하여 본 발명은, 염장된 조개살로부터 발생하는 육즙에 조개살을 분쇄하여 혼합시킨 혼합액을 형성하는 공정과, 혼합액에 소금을 첨가하는 공정과, 혼합액을 숙성하는 공정을 포함하는 조개 액젓 제조방법을 제공한다. In order to achieve the above object, the present invention, a shellfish fish sauce comprising a step of forming a mixed solution by pulverizing and mixing the clam meat in the juice generated from the salted clam meat, the step of adding salt to the mixed solution, and the step of ripening the mixed solution It provides a manufacturing method.
또한, 혼합액에는 야채를 포함하는 첨가물을 더 첨가될 수 있다.In addition, additives containing vegetables may be further added to the mixed solution.
또한, 숙성 전의 상기 혼합액의 염도는 18% 이상으로 할 수 있다.In addition, the salinity of the said mixed liquid before aging can be 18% or more.
또한, 첨가물은 양파, 무, 마늘, 다시마 및 토마토를 포함할 수 있다.In addition, the additive may include onions, radishes, garlic, kelp and tomatoes.
또한, 숙성은 실온 숙성, 냉동식 숙성 및 지하 매립식 숙성 중 어느 하나일 수 있다.In addition, aging may be any one of room temperature aging, frozen aging and underground buried aging.
또한, 첨가물에 있어서의 양파, 무, 마늘, 다시마 및 토마토의 중량비는 각각 1: 1: 1: 1:0.5일 수 있다.In addition, the weight ratio of the onion, the radish, the garlic, the kelp, and the tomato in the additive may be 1: 1: 1: 1: 0.5, respectively.
나아가, 본 발명은 염장된 조개살로부터 발생하는 육즙을 숙성시킨 조개 액젓을 제공한다. Furthermore, the present invention provides a clam chowder which has matured the juice resulting from the salted clams.
본 발명에 의하면, 종전에 액젓 제조용으로는 사용되지 않았던 조개살을 이용하여 액젓을 제조하여 종전에 없던 풍미를 가지는 액젓을 제공함으로써, 소비자들에게 액젓의 선택의 폭을 넓히는 효과를 가진다.According to the present invention, by manufacturing a fish sauce using shellfish that has not previously been used for fish sauce production, by providing a fish sauce having a flavor that has never been before, it has the effect of widening the choice of fish sauce to consumers.
또한, 소금에 절인 조개살로부터 우러나오는 육즙을 폐기하지 않고 이를 활용하여 액젓을 제조할 수 있으므로, 폐기 비용을 절감할 수 있음은 물론 폐기되던 재료를 활용하여 새로운 식제품을 제공할 수 있어서 탁월한 경제적 효과를 가진다. In addition, since the fish sauce can be manufactured using this without discarding the broth from salted clam meat, the cost of disposal can be reduced, and new food products can be provided by using the discarded materials. Has
이하 본 발명의 실시예을 본 발명의 기술분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 더욱 상세히 설명하기로 하지만, 이는 예시에 불과한 것이며 본 발명이 이에 제한되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in more detail so that those skilled in the art can easily practice, but this is only an example and the present invention is not limited thereto.
채취한 조개의 내부에는 흙과 유기물이 섞여서 냄새를 유발하는 찌꺼기인 해감이 다량 포함되어 있다. 따라서, 조개를 식재료로 이용하기 위해서는 먼저 조개 내부에 존재하는 해감을 빼내는 과정을 거쳐야 한다. 일반적으로, 조개는 해수와 비슷한 정도의 염도를 가지는 소금물에 일정시간 담지하여 조개가 살던 환경과 유사한 환경으로 만들어 주어 조개를 이완시킴으로써, 조개 내부로부터 해감을 용이하게 제거할 수 있다.The collected shellfish contains a lot of seaweed, which is a residue that causes odor by mixing soil and organic matter. Therefore, in order to use shellfish as a food material, first, a process of extracting seaweed present in the shellfish must be taken. In general, clams are immersed in salt water having a salinity similar to that of sea water for a predetermined time to make the environment similar to the environment in which the clams live, so that the clam relaxes, the seaweed can be easily removed from the inside of the clam.
해감이 제거된 조개를 물로 깨끗이 수세하면서 조개 껍데기를 제거하면, 식재료로 쓸 수 있는 조개살을 분리할 수 있다. 분리된 조개살은 다시 한 번 수세하는 것이 바람직하다.If you remove the seashells while washing them with water, you can separate the seashells that can be used as ingredients. It is preferable to wash the separated clam meat once again.
분리되어 수세된 조개살은 소금을 뿌려 염장한다. 염장된 조개살은 삼투현상에 의하여 조개살 내부로부터 체액이 배출되고, 또한, 어느 정도 시간이 경과하면 조개살이 분해되어 액화되므로, 육즙이 발생하게 된다. 이러한 육즙(이하 '원액'이라 한다)은 염장된 조개살로부터 분리 수집된다. Separately washed shells are salted and salted. The salted clam meat is discharged from the inside of the clam meat by an osmotic phenomenon, and after a certain time, the clam meat is decomposed and liquefied, and juicy juice is generated. This broth (hereinafter referred to as 'stock solution') is collected separately from salted clams.
원액에는 풍미를 더하기 위하여 일정량의 조개살을 혼합하여 혼합액을 형성한다. 조개살은 숙성시 용이하게 숙성 및 분해될 수 있도록 분쇄해서 혼합하는 것이 바람직하다.The stock solution is mixed with a certain amount of clam meat to add flavor to form a mixed solution. The clam meat is preferably mixed and pulverized so that it can be easily aged and decomposed when aged.
이 혼합액에는 액젓의 풍미를 더하도록 하기 위하여 소정의 첨가물을 첨가할 수 있다. 첨가물로는 양파, 무, 마늘, 다시마 및 토마토를 분쇄한 것을 사용하는 것이 바람직하다. 토마토는 방울 토마토를 사용해도 무방하다.A predetermined additive can be added to this mixed liquid in order to add flavor of the fish sauce. It is preferable to use crushed onion, radish, garlic, kelp and tomatoes as additives. Tomatoes may use cherry tomatoes.
이들 첨가물의 양은 육즙 및 조개살의 혼합액 20kg에 대하여 양파 약 1kg, 무 약 1kg, 마늘 약 1kg, 다시마 약 1kg, 및 토마토 약 0.5kg을 사용하는 것이 바람직하다.The amount of these additives is preferably about 1 kg of onion, about 1 kg of radish, about 1 kg of garlic, about 1 kg of kelp, and about 0.5 kg of tomato with respect to 20 kg of the mixture of juicy and clam meat.
또한, 혼합액에는 염도를 18%이상으로 할 수 있도록 적당량의 소금이 가미된다. 염도가 18%이하로 되는 경우에는 혼합액이 숙성과정에서 상할 염려가 있다. 염도가 21%이상인 경우에는 너무 짜서 식감이 좋지 않다. 혼합액의 염도는 시중에 판매되는 염도 측정기를 이용하여 용이하게 측정할 수 있다.In addition, an appropriate amount of salt is added to the mixed solution so that the salinity can be 18% or more. If the salinity is less than 18%, the mixture may be damaged during the aging process. If the salinity is more than 21% is too salty texture. Salinity of the mixed solution can be easily measured using a salinity meter commercially available.
그런 다음, 혼합액은 햇빛이 차단된 곳에서 소정의 숙성과정을 거쳐 숙성된다. 숙성과정은 상온에서의 실온 숙성이어도 좋고, 냉동 설비을 이용한 냉장숙성 혹은 냉동숙성이어도 좋다. 나아가, 지하에 소정의 공간을 형성하고 공간 내에 혼합액을 충전한 후 매립하는 지하매립식 숙성도 가능하다.Then, the mixed solution is aged through a predetermined ripening process in a place where sunlight is blocked. The aging process may be room temperature aging at room temperature, or may be cold aging or freezing aging using a refrigeration plant. In addition, it is also possible to form a predetermined space in the basement, the underground buried maturation of filling the mixed liquid in the space and then buried.
숙성 단계를 통하여 충분히 숙성시키면 조개의 풍미가 담긴 액젓이 완성된다. When matured sufficiently through the ripening step, the fish sauce containing the flavor of shellfish is completed.
한편, 숙성 후에는 불순물을 걸러내기 위하여 여과기를 사용하여 여과하는 단계를 거칠 수 있다. 물론, 여과 없이 그대로의 액젓을 사용해도 무방하다.On the other hand, after aging may be filtered using a filter to filter out impurities. Of course, you can use the raw fish sauce without filtration.
조개 액젓의 원료인 조개는 그 종류에 제한이 있는 것은 아니지만, 바지락 및 동죽이 특히 풍미와 식감이 우수하다. 하지만, 본 발명의 조개 액젓의 재료가 이들에 한정되는 것은 아니다.Shellfish, which is a raw material of clam fish sauce, is not limited in kind, but clam and cabbage are particularly excellent in flavor and texture. However, the material of the clam fish saucer of this invention is not limited to these.
이상 본 발명에 따른 조개 액젓 제조방법을 구체적인 실시 형태로서 설명하였으나, 이는 예시에 불과한 것으로서, 본 발명은 이에 한정되지 않는 것이며, 본 명세서에 개시된 기초 사상에 따른 최광의 범위를 갖는 것으로 해석되어야 한다. 당업자는 각 단계를 적용 분야에 따라 변경할 수 있으며, 개시된 실시형태들을 조합/치환하여 적시되지 않은 방법을 실시할 수 있으나, 이 역시 본 발명의 범위를 벗어나지 않는 것이다. 이 외에도 당업자는 본 명세서에 기초하여 개시된 실시형태를 용이하게 변경 또는 변형할 수 있으며, 이러한 변경 또는 변형도 본 발명의 권리범위에 속함은 명백하다.The shellfish fish sauce manufacturing method according to the present invention has been described as a specific embodiment, but this is only an example, the present invention is not limited thereto and should be construed as having the broadest range according to the basic idea disclosed herein. Those skilled in the art can vary each step depending on the field of application, and combinations / substitutions of the disclosed embodiments can be carried out on methods that are not timely addressed, but this is also within the scope of the present invention. In addition, those skilled in the art can easily change or modify the disclosed embodiments based on the present specification, it is apparent that such changes or modifications belong to the scope of the present invention.
Claims (11)
상기 혼합액에 소금을 첨가하는 공정과,
상기 혼합액을 숙성하는 공정을 포함하는
조개 액젓 제조방법.Forming a mixed solution of newly prepared clam meat in order to add flavor to the stock solution obtained by separating and collecting the clam juice which is a by-product generated during the preparation of clam salted fish;
Adding salt to the mixed solution;
Comprising the step of aging the mixed solution
How to prepare clam fish sauce.
상기 혼합액에는 야채를 포함하는 첨가물을 더 첨가하는 것을 특징으로 하는
조개 액젓 제조방법.The method of claim 1,
To the mixed solution further comprises an additive containing vegetables
How to prepare clam fish sauce.
숙성 전의 상기 혼합액의 염도는 18% 이상으로 한 것을 특징으로 하는
조개 액젓 제조방법.The method of claim 1,
Salinity of the mixed solution before aging is characterized in that 18% or more
How to prepare clam fish sauce.
상기 첨가물은 양파, 무, 마늘, 다시마 및 토마토를 포함하는 것을 특징으로 하는
조개 액젓 제조방법.The method of claim 2,
The additive is characterized in that it comprises onions, radishes, garlic, kelp and tomatoes
How to prepare clam fish sauce.
상기 숙성하는 공정은 실온 숙성, 냉동식 숙성 및 지하 매립식 숙성 중 어느 하나인 것을 특징으로 하는
조개 액젓 제조방법.The method of claim 1,
The aging process is any one of room temperature aging, frozen aging and underground buried aging, characterized in that
How to prepare clam fish sauce.
상기 첨가물에 있어서의 상기 양파, 무, 마늘, 다시마 및 토마토의 중량비는 각각 1: 1: 1: 1:0.5인 것을 특징으로 하는
조개 액젓 제조방법.The method of claim 4, wherein
The weight ratio of the onion, radish, garlic, kelp and tomato in the additive is 1: 1: 1: 1:
How to prepare clam fish sauce.
상기 혼합액에 혼합시킨 조개살은 분쇄된 것인 것을 특징으로 하는
조개 액젓 제조방법.The method of claim 1,
The clam meat mixed in the mixed solution is characterized in that the pulverized
How to prepare clam fish sauce.
상기 조개살은 바지락 또는 동죽으로부터 분리된 것인 것을 특징으로 하는
조개 액젓 제조방법.
The method according to any one of claims 1 to 7,
The clam meat is characterized in that separated from the clam or donjuk
How to prepare clam fish sauce.
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| KR1020100124049A KR101047436B1 (en) | 2010-12-07 | 2010-12-07 | Salted shellfish sauce and preparation method thereof |
| JP2011266451A JP2012120530A (en) | 2010-12-07 | 2011-12-06 | Method of producing fish sauce of shellfish |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0128215B1 (en) * | 1994-10-05 | 1998-04-03 | 이상수 | Processing method of clam pickles |
| KR0182200B1 (en) * | 1996-12-16 | 1999-03-20 | 이성춘 | Preparation of salted foods |
| KR20000049643A (en) * | 2000-04-20 | 2000-08-05 | 조석형 | Functional fermented Seafood's Seasionings |
| KR20010113148A (en) * | 2000-06-16 | 2001-12-28 | 한상우 | liguid pickles a mode of preparation |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61231941A (en) * | 1985-04-05 | 1986-10-16 | Tomoya:Kk | Production of salted scallop food |
| JPH07107901A (en) * | 1993-10-08 | 1995-04-25 | Misao Shinohara | Korean pickle of dried gourd shavings and its production |
| JP4636300B2 (en) * | 2002-09-06 | 2011-02-23 | 幸昌 河村 | Method of making soy sauce flavor seasoning |
| JP4243672B2 (en) * | 2006-05-20 | 2009-03-25 | 青森県 | Fish soy sauce-like seasoning and its manufacturing method |
| JP4162695B2 (en) * | 2007-03-05 | 2008-10-08 | ヤヱガキ醗酵技研株式会社 | Seafood fermentation seasoning |
| JP4712003B2 (en) * | 2007-06-15 | 2011-06-29 | 株式会社スギヨ | Salty food and method for producing the same |
| JP2009213453A (en) * | 2008-03-06 | 2009-09-24 | Yoshikatsu Suzuki | Method for producing fermented food and processed food |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0128215B1 (en) * | 1994-10-05 | 1998-04-03 | 이상수 | Processing method of clam pickles |
| KR0182200B1 (en) * | 1996-12-16 | 1999-03-20 | 이성춘 | Preparation of salted foods |
| KR20000049643A (en) * | 2000-04-20 | 2000-08-05 | 조석형 | Functional fermented Seafood's Seasionings |
| KR20010113148A (en) * | 2000-06-16 | 2001-12-28 | 한상우 | liguid pickles a mode of preparation |
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