KR101398230B1 - manufacturing method of grinded salted-fish - Google Patents

manufacturing method of grinded salted-fish Download PDF

Info

Publication number
KR101398230B1
KR101398230B1 KR1020120117444A KR20120117444A KR101398230B1 KR 101398230 B1 KR101398230 B1 KR 101398230B1 KR 1020120117444 A KR1020120117444 A KR 1020120117444A KR 20120117444 A KR20120117444 A KR 20120117444A KR 101398230 B1 KR101398230 B1 KR 101398230B1
Authority
KR
South Korea
Prior art keywords
salted salted
juice
mixing
weight
salted
Prior art date
Application number
KR1020120117444A
Other languages
Korean (ko)
Other versions
KR20140050964A (en
Inventor
신세경
Original Assignee
신세경
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 신세경 filed Critical 신세경
Priority to KR1020120117444A priority Critical patent/KR101398230B1/en
Publication of KR20140050964A publication Critical patent/KR20140050964A/en
Application granted granted Critical
Publication of KR101398230B1 publication Critical patent/KR101398230B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/14Extraction
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Abstract

본 발명은 김치를 담글 때 사용하는 젓갈 소스에 관한 것으로 특히, 액상 타입의 갈아 만든 젓갈 소스의 제조방법에 관한 것이다. 상기 목적을 달성하기 위한 본 발명의 주요 구성은, 멸치, 까나리, 새우, 황석어, 갈치 중 어느 하나를 염장 처리하여 80-100메쉬 입자 크기로 분쇄하는 단계; 분쇄된 염장물을 여과 착즙하는 단계; 착즙된 여과물을 30분 내지 1 시간 동안 스팀 가열하여 살균하는 단계; 살균처리된 착즙물을 섭씨 50 내지 70도 온도 범위로 냉각하는 단계; 냉각 처리된 착즙물을 주정과 자몽종자추출물을 혼합하여 혼합물을 만드는 단계; 상기 혼합물을 80-100메쉬 규격의 여과장치에서 여과하는 단계; 여과된 여과물을 용기에 충진하여 밀봉 포장하는 단계; 포장물을 검사 후 출하하는 단계를 포함하는 것을 특징으로 하며, 상기 멸치, 까나리, 새우, 황석어, 갈치의 염장 처리는, 미리 염장된 것을 사용하거나 또는 식염농도 22-28%가 되도록 염도 조절하여 염장 처리하는 것을 특징으로 하며, 상기 분쇄된 염장물을 여과 착즙하는 단계 이후에, 여과 착즙물에 찹쌀풀을 혼합하는 단계와; 찹쌀풀이 혼합된 착즙물에 추가로 단호박과 멸치 및 다시마 가루를 혼합하는 단계를 더 포함하는 것을 특징으로 하며, 상기 찹쌀풀은, 갈아만든 젓갈소스 전체를 100중량% 기준으로 할 때, 1-10 중량이, 단호박과 멸치 및 다시마 가루 각각은 0.1 내지 1 중량%인 것을 특징으로 하며, 상기 주정과 자몽종자추출물을 혼합하여 혼합물을 만드는 단계에서, 갈아만든 젓갈소스 전체를 100중량% 기준으로 할때, 주정은 0.2 내지 0.9 중량%, 자몽종자추출물은 0.01 내지 0.05 중량%인 것을 특징으로 한다The present invention relates to a salted sauce used for soaking a kimchi, and more particularly, to a method for producing a salted salted sauce made of a liquid type. In order to accomplish the above object, the present invention provides a method for preparing a fish meal, comprising the steps of: treating anchovy, corn, shrimp, Filtering and grinding the crushed salts; Sterilizing the juice filtrate by steam heating for 30 minutes to 1 hour; Cooling the sterilized juice to a temperature range of 50 to 70 degrees Celsius; Mixing the cooled juice with a juice and grapefruit seed extract to form a mixture; Filtering the mixture in a filtration apparatus of 80-100 mesh size; Packing the filtered filtrate in a container and sealing packing; The method for salting anchovies, canaries, prawns, hwangsik, and hatchlings comprises the steps of: using salted salted or salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted Mixing the glutinous rice paste with the filtrate juice after the filtrating and squeezing step; The method according to claim 1, further comprising the step of mixing the pumpkin, anchovy and kelp powder in addition to the juice in which the glutinous rice paste is mixed, wherein the glutinous rice paste comprises 1-10% And 0.1 to 1% by weight of each of the pumpkin, anchovy, and kelp powder. In the step of preparing the mixture by mixing the alcoholic beverage and the grapefruit seed extract, 0.2 to 0.9% by weight of the alcohol, and 0.01 to 0.05% by weight of the grapefruit seed extract

Description

갈아 만든 젓갈 소스 제조방법{manufacturing method of grinded salted-fish }Manufacturing method of grinded salted-fish {
본 발명은 김치를 담글 때 사용하는 젓갈 소스에 관한 것으로 특히, 액상 타입의 갈아 만든 젓갈 소스의 제조방법에 관한 것이다.
The present invention relates to a salted sauce used for soaking a kimchi, and more particularly, to a method for producing a salted salted sauce made of a liquid type.
[문헌1] 특허공개번호 1985-0007199 호(1985. 12. 02)[Patent Document 1] Patent Publication No. 1985-0007199 (Dec. 02, 1985)
[문헌2] 등록특허 10-0702267 호(2007. 03. 26)[Patent Document 2] Registration No. 10-0702267 (Mar. 26, 2007)
[문헌3] 특허등록 10-0702267 호(2007. 03. 26)
[Patent Document 3] Patent Registration No. 10-0702267 (Mar. 26, 2007)
종래 경우, 김치를 담글 경우 젓갈을 이용하는데 이 경우 찹쌀풀을 별도로 준비하여 사용하여야 하므로 김치를 담그는 작업이 매우 번거롭고 시간이 많이 걸리며 불편한 단점이 있다.In the conventional case, when salting kimchi, salted fish is used. In this case, a glue rice paste must be separately prepared and used. Therefore, the operation of soaking kimchi is very troublesome, time consuming and inconvenient.
본 발명은 상기한 점을 감안하여 발명한 것으로, 별도의 찹쌀풀을 준비할 필요가 없으며, 아울러 맛있는 김치를 담글 수 있는 젓갈소스를 제공함에 본 발명의 목적이 있다. 상기 한 목적 외 다른 목적 및 구성에 대하여 이하 상술한다.
SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a salted sauce which does not require a separate glue rice paste and can drip delicious kimchi. Other objects and configurations other than the above-mentioned objects will be described in detail below.
상기 목적을 달성하기 위한 본 발명의 주요 구성은, 멸치, 까나리, 새우, 황석어, 갈치 중 어느 하나를 염장 처리하여 80-100메쉬 크기로 분쇄하는 단계; 분쇄된 염장물을 여과 착즙하는 단계; 착즙된 여과물을 30분 내지 1 시간 동안 스팀 가열하여 살균하는 단계; 살균처리된 착즙물을 섭씨 50 내지 70도 온도 범위로 냉각하는 단계; 냉각 처리된 착즙물을 주정과 자몽종자추출물을 혼합하여 혼합물을 만드는 단계; 상기 혼합물을 80-100메쉬 규격의 여과장치에서 여과하는 단계; 여과된 여과물을 용기에 충진하여 밀봉 포장하는 단계; 포장물을 검사 후 출하하는 단계를 포함하는 것을 특징으로 하며, 상기 멸치, 까나리, 새우, 황석어, 갈치의 염장 처리는, 미리 염장된 것을 사용하거나 또는 식염농도 22-28%가 되도록 염도 조절하여 염장 처리하는 것을 특징으로 하며, 상기 분쇄된 염장물을 여과 착즙하는 단계 이후에, 여과 착즙물에 찹쌀풀을 혼합하는 단계와; 찹쌀풀이 혼합된 착즙물에 추가로 단호박과 멸치 및 다시마 가루를 혼합하는 단계를 더 포함하는 것을 특징으로 하며, 상기 찹쌀풀은, 갈아만든 젓갈소스 전체를 100중량% 기준으로 할 때, 1-10 중량이, 단호박과 멸치 및 다시마 가루 각각은 0.1 내지 1 중량%인 것을 특징으로 하며, 상기 주정과 자몽종자추출물을 혼합하여 혼합물을 만드는 단계에서, 갈아만든 젓갈소스 전체를 100중량% 기준으로 할때, 주정은 0.2 내지 0.9 중량%, 자몽종자추출물은 0.01 내지 0.05 중량%인 것을 특징으로 한다.
In order to accomplish the above object, the present invention provides a method of treating a fish, comprising: grinding an anchovy, a canary, a shrimp, a hull and a hairtail to a size of 80-100 mesh; Filtering and grinding the crushed salts; Sterilizing the juice filtrate by steam heating for 30 minutes to 1 hour; Cooling the sterilized juice to a temperature range of 50 to 70 degrees Celsius; Mixing the cooled juice with a juice and grapefruit seed extract to form a mixture; Filtering the mixture in a filtration apparatus of 80-100 mesh size; Packing the filtered filtrate in a container and sealing packing; The method for salting anchovies, canaries, prawns, hwangsik, and hatchlings comprises the steps of: using salted salted or salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted Mixing the glutinous rice paste with the filtrate juice after the filtrating and squeezing step; The method according to claim 1, further comprising the step of mixing the pumpkin, anchovy and kelp powder in addition to the juice in which the glutinous rice paste is mixed, wherein the glutinous rice paste comprises 1-10% And 0.1 to 1% by weight of each of the pumpkin, anchovy, and kelp powder. In the step of preparing the mixture by mixing the alcoholic beverage and the grapefruit seed extract, 0.2 to 0.9% by weight of the alcohol, and 0.01 to 0.05% by weight of the grapefruit seed extract.
본 발명에 의하면, 주부들이 김치 담글때 찹쌀풀을 따로 준비할 필요 없이, 젓갈과 찹쌀풀이 혼합된 본 발명에 따른 제품을 사용하면 번거로움 없이 편리하게 사용할 수 있다. According to the present invention, it is possible to conveniently use the product according to the present invention in which the housewives do not need to separately prepare the glutinous rice paste when the kimchi is soaked, but use the product according to the present invention in which the fermented soy sauce and the glutinous rice paste are mixed.
삭제delete
도 1 은 본 발명에 따를 젓갈소스의 제조 공정을 설명하기 위한 도면1 is a view for explaining a manufacturing process of a salted sauce according to the present invention;
이하, 본 발명을 첨부 도면에 의거 추가로 상술한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
먼저 원료 구입한다.First, we buy raw materials.
원료는 염장된 멸치를 사용하거나 염장된 까나리, 새우, 황석어, 갈치를 사용할 수도 있다. 이 경우 염장된 멸치, 까나리, 새우, 황석어 및 갈치를 선택하여 사용할 수도 있고 단독으로 한가지 종류로 사용할 수도 있다. 염장이 안된 것을 별도 염장 처리하여야 한다. 그리고 상기 원료에 포함되어 있는 이물질을 선별한다.The raw material can be a salted anchovy, or salted canaries, shrimp, hwalgish, or a grass. In this case, a salted anchovy, a canary, a shrimp, a hare and a haircut can be selected or used singly as one kind. If the salting is not done, it should be salted separately. Then, the foreign substances contained in the raw material are selected.
그리고 염도를 조절하여 염장을 하는데, 식염농도 22-28% 바람직하기로는 25%로 조정하는 것이 바람직하다. 상기 범위 이상이면 지나치게 짜지게 되며 그 이하면 싱겁게 된다. 만약 염장된 재료가 상기 염도 범위면 추가로 염도 조절할 필요가 없다.The salinity is adjusted by controlling the salinity, and it is preferable to adjust the salt concentration to 22-28%, preferably 25%. If it is more than the above range, it will be excessively squeezed, and if it is less than this range, it will become squeaky. If the salted material is in the above range of salinity, it is not necessary to further control the salinity.
그리고 상기 재료를 분쇄한 후 80-100메쉬로 여과 착즙하고 필요하면 추가로 필터링 공정도 거친다. 즉, 필터링을 할 필요 없으면 하지 않아도 된다. 상기 여과를 위한 메쉬 규격은 상기 범위 이상이 되면 착즙 효율이 떨어지고 그 이하면 적절한 필터링이 되지 못하여 착즙을 위한 추가적인 공정이 더 필요하게 된다.The material is pulverized and then filtered and squeezed with 80-100 mesh, and further filtration is performed if necessary. That is, it is not necessary to perform filtering unless it is necessary to perform filtering. If the mesh size for the filtration exceeds the above range, the juicing efficiency is lowered. If the mesh size is less than the above range, further filtering for the juice is required.
이렇게 원료 준비가 완성된 것은 액상 타입의 원료이다. 이 액상 타입으로 젓갈소스 제품을 출시할 수도 있다. 그리고 이 원료에 찹살풀을 혼합하여, 찹쌀풀이 혼합된 젓갈소스로 시판할 수도 있다. 찹쌀풀은 전체를 100중량%로 할때, 1-10 중량% 혼합한다. 찹쌀풀은 미생물의 생육을 촉진시키는 인자로 작용하며 또한 당화작용으로 인해 감칠맛을 낸다. 상기 범위 이하면 상기 작용이 원활하지 못하게 되며, 그 범위 이상이면 그에 싱겁게 되고 미생물 발육이 지나치게 활발하여져 바람직하지 못하다.The raw material preparation is completed in this way is a liquid type raw material. This liquid type can also be used to release a salted sauce product. Then, this raw material may be mixed with a pasteurized paste and sold as a salted source mixed with a glutinous rice paste. The glutinous rice paste is mixed with 1-10% by weight when the whole is 100% by weight. Glutinous rice flour acts as a factor promoting the growth of microorganisms and also gives a rich flavor due to glycation. If the amount is less than the above range, the action will not be smooth, and if it is more than the above range, it will become thinner and the microbial growth will become too active.
그리고 추가로 이 찹쌀풀이 혼합된 원료에 단호박 가루, 멸치가루, 다미사 가루를 더 혼합할 수도 있다. 이는 맛을 더욱 좋게 하는 조미 역할을 한다. 혼합은 전체를 100중량% 기준으로 할 때, 단호박, 멸치, 다시마가루 각각 0.1 내지 1 중량% 되게 한다. 상기 범위 이상이면 이들 각각의 고유 맛이 강하게 나타나 바람직하지 못하다.In addition, it is possible to mix more pumpkin powder, anchovy powder, and damisagaru into the raw material in which the glutinous rice paste is mixed. This serves as a seasoning to better taste. When the whole is mixed on the basis of 100% by weight, the mixture is made 0.1 to 1% by weight of each of the pumpkin, anchovy and kelp powder. If it is more than the above range, each of these natural flavors tends to be strong, which is not preferable.
상기와 같이 완성되는 멸치, 까나리, 새우, 황석어 및 갈치 중 어느 하나의 원료 또는 혼합된 원료를 이물질제거, 염도조절, 분쇄, 여과 착즙한 후에 필터링하여 액상젓갈소스로 완성하여 제품을 출하하거나 또는 찹쌀풀을 혼합하여 찹쌀풀 혼합젓갈소스 제품으로 출하하거나 또는 찹쌀풀에 추가로 단호박, 멸치, 다시마 가루를 더 혼합하여 제품을 출시할 수 있다.
The raw material or the mixed raw material of any one of the above-described anchovy, corn, shrimp, hwaryook, and ground can be removed by removing foreign substances, controlling salinity, crushing, filtering and juicing, filtering and dispensing the product, It can be mixed with glutinous rice paste and shipped as a sautéed sauce, or it can be further mixed with glutinous rice paste and further mixed with pumpkin, anchovy and kelp powder.
그리고 상기 3 가지 종류로의 제품 출하 전에 추가적인 처리 방법은 가열살균처리 및 주정, 자몽종자추출물을 혼합하여 제품을 만들 수도 있다.In addition, before the product is shipped to the above-mentioned three kinds of additional processing methods, it is possible to make a product by mixing with heat sterilization treatment, alcohol and grapefruit seed extract.
이하, 이에 대하여 설명한다.Hereinafter, this will be described.
여과착즙이 끝난 액상젓갈소스 제품, 찹쌀풀 혼합한 젓갈소소 제품 그리고 찹쌀풀과 단호박, 멸치, 다시마가루 혼합한 젓갈소스, 이 3 가지 모두는 추가로 가열처리 공정에 들어간다.The filtrate juice-added liquid salted salted sauce product, the glutinous rice paste mixed salted seafood product, and the glutinous rice paste, pumpkin, anchovy and seaweed salted seafood sauce are all added to the heat treatment process.
가열 방법은 탱크 내에서 스팀으로 30분 내지 1 시간 가열하여 살균처리 및 알파화 한다. 스팀으로 가열하는 이유는, 일반적인 직접 가열보다 스팀에 의한 간접 가열을 행하면, 착즙된 소스의 맛과 소스의 변성을 줄이고 여러 재료의 맛을 융화시키기에 좋으며, 가열에 의하여 알파화를 촉진하며 또한 많은 양의 가열 및 살균처리를 하기 위한 것이다.The heating method is sterilized by treating with steam in the tank for 30 minutes to 1 hour, and is made into alpha. The reason for heating by steam is that indirect heating by steam rather than general direct heating is preferable for reducing the taste of the juiced sauce and the degeneration of the sauce and for fusing the taste of various materials and promoting the alpha- For heating and sterilization treatment.
그리고 가열 살균처리된 젓갈소스를 섭씨 50 내지 70도 바람직하기로는 섭씨 60도까지 냉각한 후, 주정과 자몽종자추출물을 혼합한다. 상기 냉각 온도 범위에서, 다음 공정의 자몽종자추출물을 혼합하면 혼합이 신속하게 이루어지나 상기 온도 이하이면 차후 혼합 공정에서 혼합이 원활하게 이루어지지 못하고 혼합 및 냉각처리에 있어 시간이 오래 걸리며 다음 후처리 공정이 늦어지게 된다Then, the heat-sterilized salted sauce is cooled to 50 to 70 degrees Celsius, preferably 60 degrees Celsius, and then the alcoholic beverage and the grapefruit seed extract are mixed. When the grapefruit seed extract of the next step is mixed within the above-mentioned cooling temperature range, the mixing is accelerated quickly. If the temperature is below the above temperature, mixing in the subsequent mixing step can not be smoothly performed, Be delayed
주정은 발효 주정을 사용하며, 미생물 증식 억제 작용으로 식품 보존용으로 투입한다. 사용량은 전체를 100중량% 기준으로 할때 0.2 내지 0.9 중량% 투입한다. 바람직하기로는 0.56 중량% 투입한다.The fermentation alcohol is used for the fermentation, and it is put into food preservation by the microorganism proliferation inhibiting action. The amount to be used is 0.2 to 0.9 wt% based on 100 wt% of the whole. Preferably 0.56% by weight.
자몽종자추출물은 자몽종자를 물과 에틸알콜 또는 글리세린으로 추출하여 얻어지는 물질로 항균성이 있으며, 식품의 산패를 방지하고 저장성을 높여 주는 천연보존제로 활용되고 있으며, 국내 식품첨가물공정에 등재된 천연첨가제이다. 자몽종자추출물은 시판되는 제품을 사용하며 첨가량은, 전체를 100중량% 기준으로 할 때, 0.01 내지 0.05중량%, 바람직하기로는 0.03 중량% 첨가한다. 상기 주정과 자몽종자추출물의 혼합 비율 범위 이상이 되면 식품의 발효를 억제하므로 오히려 바람직하지 못하다. 그리고 80-100메쉬 입자 크기로 여과하여 완성된 젓갈소스를 충진기로 용기에 충진한 후 밀봉 포장하고, 최종 제품을 검사 후 출하한다.Grapefruit seed extract is a material obtained by extracting grapefruit seed with water and ethyl alcohol or glycerin. It is antibacterial and is used as a natural preservative to prevent rancidity and storage of food. It is a natural additive listed in domestic food additive process . Commercially available products are used as the grapefruit seed extract, and the added amount thereof is 0.01 to 0.05% by weight, preferably 0.03% by weight, based on 100% by weight of the whole. If the mixing ratio of the alcoholic beverage and the grapefruit seed extract is above the range, the fermentation of the food is suppressed, which is rather undesirable. Then, it is filtered with 80-100 mesh particle size, and the completed salted salted sauce is filled in a container with a filling machine, sealed and packed, and the final product is inspected and shipped.
이렇게 완성된 젓갈소스 제품은, 지역에 따라 적정 비율로 혼합하여 사용한다. 대체로 서울 경기는 순한맛, 충청도는 중간맛, 전라도는 강한맛을 요구하므로 이에 따라 사용량을 조절하여 사용한다.
The finished seafood sauce product is mixed with the appropriate ratio according to the region. Generally, the Seoul game requires a mild taste, Chungcheong province has a middle taste, and Jeolla province requires a strong taste.
없음none

Claims (5)

  1. 멸치, 까나리, 새우, 황석어, 갈치 중 어느 하나를 염장 처리하여 80-100메쉬 입자 크기로 분쇄하는 단계;
    분쇄된 염장물을 여과 착즙하는 단계;
    착즙된 여과물을 30분 내지 1 시간 동안 스팀 가열하여 살균하는 단계;
    살균처리된 착즙물을 섭씨 50 내지 70도 온도 범위로 냉각하는 단계;
    냉각 처리된 착즙물을 주정과 자몽종자추출물을 혼합하여 혼합물을 만드는 단계;
    상기 혼합물을 80-100메쉬 입자 규격의 여과장치에서 여과하는 단계;
    여과된 여과물을 용기에 충진하여 밀봉 포장하는 단계;
    포장물을 검사 후 출하하는 단계를 포함하는 것을 특징으로 하는 갈아만든 젓갈소스 제조방법
    Anchovy, cormorant, shrimp, hulking fish, and ground meat to a size of 80-100 mesh;
    Filtering and grinding the crushed salts;
    Sterilizing the juice filtrate by steam heating for 30 minutes to 1 hour;
    Cooling the sterilized juice to a temperature range of 50 to 70 degrees Celsius;
    Mixing the cooled juice with a juice and grapefruit seed extract to form a mixture;
    Filtering the mixture in a filtration apparatus of 80-100 mesh particle size;
    Packing the filtered filtrate in a container and sealing packing;
    The method of claim 1, further comprising the steps of:
  2. 제 1 항에 있어서,
    상기 멸치, 까나리, 새우, 황석어, 갈치의 염장 처리는, 미리 염장된 것을 사용하거나 또는 식염농도 22-28%가 되도록 염도 조절하여 염장 처리하는 것을 특징으로 하는 갈아만든 젓갈소스 제조방법
    The method according to claim 1,
    Wherein the salting treatment of the anchovy, the shrimp, the shrimp, the hwaryook fish, and the ground is performed by salting with a salt which is previously salted or adjusted to a salt concentration of 22-28%
  3. 제 1 항에 있어서, 상기 분쇄된 염장물을 여과 착즙하는 단계 이후에,
    여과 착즙물에 찹쌀풀을 혼합하는 단계와;
    찹쌀풀이 혼합된 착즙물에 추가로 단호박과 멸치 및 다시마 가루를 혼합하는 단계를 더 포함하는 것을 특징으로 하는 갈아만든 젓갈소스 제조방법
    The method according to claim 1, wherein after the step of filtering and grinding the crushed salted-
    Mixing the glue paste with the filtrate juice;
    Further comprising the step of mixing the pumpkin, anchovy and kelp powder in addition to the juice in which the glutinous rice paste is mixed,
  4. 제 3 항에 있어서,
    상기 찹쌀풀은, 갈아만든 젓갈소스 전체를 100중량% 기준으로 할 때, 1-10 중량%, 단호박과 멸치 및 다시마 가루 각각은 0.1 내지 1 중량%인 것을 특징으로 하는 갈아만든 젓갈소스 제조방법
    The method of claim 3,
    Wherein the glutinous rice paste comprises 1-10% by weight based on 100% by weight of the whole shiitake salted sauce, 0.1-1% by weight of each of the pumpkin, anchovy and kelp powder,
  5. 제 1 항에 있어서,
    상기 주정과 자몽종자추출물을 혼합하여 혼합물을 만드는 단계에서, 갈아만든 젓갈소스 전체를 100중량% 기준으로 할때, 주정은 0.2 내지 0.9 중량%, 자몽종자추출물은 0.01 내지 0.05 중량%인 것을 특징으로 하는 갈아만든 젓갈소스 제조방법
    The method according to claim 1,
    Wherein, in the step of preparing the mixture by mixing the alcoholic beverage and the grapefruit seed extract, 0.2 to 0.9% by weight of the alcohol and 0.01 to 0.05% by weight of the grapefruit seed extract, based on 100% How to make ground fish sauce
KR1020120117444A 2012-10-22 2012-10-22 manufacturing method of grinded salted-fish KR101398230B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120117444A KR101398230B1 (en) 2012-10-22 2012-10-22 manufacturing method of grinded salted-fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120117444A KR101398230B1 (en) 2012-10-22 2012-10-22 manufacturing method of grinded salted-fish

Publications (2)

Publication Number Publication Date
KR20140050964A KR20140050964A (en) 2014-04-30
KR101398230B1 true KR101398230B1 (en) 2014-05-22

Family

ID=50655881

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120117444A KR101398230B1 (en) 2012-10-22 2012-10-22 manufacturing method of grinded salted-fish

Country Status (1)

Country Link
KR (1) KR101398230B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101790780B1 (en) 2015-10-30 2017-10-27 청진영어조합법인 Manufacturing method of calcium-rich and tasty fish sauce
KR101940958B1 (en) * 2018-08-20 2019-01-22 마영모 Frozen Fried Rice including Jeotkal Sauce and Method for Manufacturing the same

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101499186B1 (en) * 2015-02-09 2015-04-02 남수봉 fusion perilla leaf sushi wrap and method for manufacturing thereof
KR101627841B1 (en) 2015-05-27 2016-06-07 다이아텍코리아 주식회사 Thiochromene type compounds and their use
KR101888314B1 (en) * 2016-11-18 2018-09-10 씨제이제일제당 (주) A method for manufacturing of composition comprising jang and a manufactured composition thereby
WO2018093187A1 (en) * 2016-11-18 2018-05-24 씨제이제일제당(주) Method for manufacturing composition of fermented soybean products and composition of fermented soybean products manufactured thereby

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120097650A (en) * 2011-02-25 2012-09-05 씨제이제일제당 (주) A method for preparation of histamine-reduced fish sauce having a shortened ferment period

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120097650A (en) * 2011-02-25 2012-09-05 씨제이제일제당 (주) A method for preparation of histamine-reduced fish sauce having a shortened ferment period

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101790780B1 (en) 2015-10-30 2017-10-27 청진영어조합법인 Manufacturing method of calcium-rich and tasty fish sauce
KR101940958B1 (en) * 2018-08-20 2019-01-22 마영모 Frozen Fried Rice including Jeotkal Sauce and Method for Manufacturing the same

Also Published As

Publication number Publication date
KR20140050964A (en) 2014-04-30

Similar Documents

Publication Publication Date Title
KR101419825B1 (en) Method for manufacturing of sundae containing functional components
KR101455252B1 (en) Containing extract of medicinal crops and manufacturing thereof
CN104664319A (en) Fish paste product and processing method thereof
CN103110055B (en) Production process of convenient preserved egg and pork congee
KR20130001557A (en) Maturing method of chicken using native grass enzyme and matured chicken thereof
CN1817229A (en) Production of dried beef
RU2464839C1 (en) Method for production of preserves "fish filled cabbage rolls in tomato sauce"
JP2007209221A (en) Persimmon paste, method for the same, and jelly containing the persimmon paste
CN104605399A (en) Fish fermented bean curd capable of lubricating intestines and preparation method of fish fermented bean curd
CN103783626A (en) Method for producing flavoring agent, and flavoring agent
CN103976315A (en) Processing method of five-colored pickled vegetables
CN104472767A (en) Making method for fruit and vegetable tea and fruit and vegetable tea made by method
CN104323199B (en) A kind of the Fish with Chinese Sauerkraut bed material
KR101768454B1 (en) Method for manufacturing salted seafood sauce
CN103478659A (en) Processing method for sour and hot bambusa oldhami
CN105054059A (en) Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof
CN102048124A (en) Method for preparing multi-flavor tomato sauce
KR100923625B1 (en) Yellow miso and its manufacturing method
CN104172118A (en) Chili sauce with minced garlic and processing method thereof
CN101999697A (en) Preparation method of hot pot for instant salty and dried food
RU2468656C1 (en) Method for production of preserves "laminaria with vegetable marrows in sweet tomato sauce"
KR100733786B1 (en) Cereal using marine products and manufacturing process of the same
KR101938722B1 (en) Method for aging functional meat by using green tea and lactic acid bacteria, and functional meat aged by the method
CN104187521A (en) Production method of spicy horseradish
CN104886211B (en) A kind of preparation method of pleurotus eryngii orange fruitcake

Legal Events

Date Code Title Description
A201 Request for 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: 20170404

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20180503

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20200225

Year of fee payment: 7