KR101409944B1 - Method for manufacturing marsupenaeus japonicus aekjeot - Google Patents
Method for manufacturing marsupenaeus japonicus aekjeot Download PDFInfo
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- KR101409944B1 KR101409944B1 KR1020140021285A KR20140021285A KR101409944B1 KR 101409944 B1 KR101409944 B1 KR 101409944B1 KR 1020140021285 A KR1020140021285 A KR 1020140021285A KR 20140021285 A KR20140021285 A KR 20140021285A KR 101409944 B1 KR101409944 B1 KR 101409944B1
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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
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
Abstract
Description
본 발명은 생보리새우를 염장하여 가마솥에서 달여낸 후 건더기를 걸러내고 맑은 액젓만을 추출해내는 생보리새우 액젓 제조방법에 관한 것이다.
The present invention relates to a method for preparing a saffron shrimp sauce which salts raw shrimp, which are salted in a cauldron and then filtered to extract only a clear fish sauce.
일반적으로 새우액젓에는 흰새우가 사용되는 것으로 흰새우는 수컷은 14mm정도, 암컷은 20mm정도 자란다.White shrimp is generally used in shrimp sauce, and white shrimp grows about 14mm for males and 20mm for females.
새우액젓를 제조하는 종래기술로는 특허공보 공고번호 특1992-0002055호에는 용기 내에 어패류 10㎏당 식염 3㎏을 혼합하여 약 15℃의 온도로 약 24개월 발효시키고, B) 발효시킨후 불순물과 지방을 제거시키고난 성숙된 어패물을 건조실에서 건조시키며, C) 건조된 어패물을 분쇄기로 분쇄하여 분말화시켜서 되는 A)B)C)의 공정으로 제조됨을 특징으로 하는 분말젓갈의 제조방법이 공개되어 있다.As a conventional technique for manufacturing a shrimp sauce, Japanese Patent Publication No. 1992-0002055 discloses a method of mixing 3 kg of salt per 10 kg of fish and shellfish in a container and fermenting the mixture at a temperature of about 15 캜 for about 24 months, and B) Wherein the matured seawater is dried in a drying chamber, and C) the dried seafood is pulverized by a pulverizer to be pulverized, and A), B) and C) .
또한, 등록특허공보 등록번호 10-0362317호에는 새우류 또는 멸치류에 5~15 중량 퍼센트의 식염과 0.01~0.20 중량 퍼센트의 단백질 분해효소를 첨가하여 30~60℃의 온도에서 6시간~7일 동안 숙성 발효시키는 단계; 및 2) 숙성발효된 젓갈을 상온에서 2,500~6,500 기압(atm)에서 10~40분간 가압한 후 대기압까지 급속히 감압함으로써 고압 살균하는 단계를 포함하는, 저식염 속성발효 젓갈의 제조방법이 공개되어 있다.In addition, in Patent Registration No. 10-0362317, 5-15 weight percent salt and 0.01-0.20 weight percent protease are added to shrimp or anchovy, and the mixture is incubated at 30-60 ° C for 6 to 7 days Aging fermentation step; And 2) pressurizing the fermented fermented fermented fishes at room temperature at 2,500 to 6,500 atm for 10 to 40 minutes and rapidly decompressing the fermented fermented fishes to atmospheric pressure, thereby producing a fermented fermented fish paste having low salt resistance .
그러나 기존의 멸치 액젓이나 까나리 액젓 등은 특유의 비린향이 나고 맛이 나질 않으며, 또한 기존의 새우젓이나 새우액젓은 어린 흰새우를 염장하여 깊은맛이 없다는 단점이 있었다.
However, the conventional anchovy sauce or canary sauce has no unique flavor and taste, and the conventional shrimp sauce or shrimp sauce is salted with young white shrimp.
본 발명은 상기한 바와 같은 문제점을 해결하기 위하여 안출된 것으로, 본 발명은 생보리새우를 염장하는 기간을 통해 새우의 껍질과 알맹이의 영양분은 국물에 모두 우려내었고, 국물을 가열과 걸러내는 과정을 반복하여 살균처리는 물론 빛깔이 맑고 보기에도 좋고, 맛도 향도 보리새우 특유의 구수한 생보리새우 액젓 제조방법을 제공하고자 하는 것이다.
DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a process for salting shrimp, It is an object of the present invention to provide a method for producing a raw shrimp sauce having a unique color and flavor, which is unique to barley shrimp.
본 발명 생보리새우 액젓 제조방법은 생보리새우를 소금에 염장한 후 일정기간 숙성하는 염장 및 숙성단계; 염장된 새우를 가마솥에 넣고 가열하여 살균하는 살균처리단계; 상기 살균처리단계를 거친 후 거름망에 걸러 맑은 액체만 추출하는 걸름단계;를 포함하는 것으로, 상기 염장 및 숙성단계에서 염장은 물에 소금이 용해되어 있는 간수와, 별도의 소금을 혼합하여 사용하는 것으로, 생보리새우 700중량부에 대하여 소금 200중량부와 간수 100중량부로 혼합하되, 간수는 소금과 물이 1:1의 중량비율로 희석되어 있는 것이 특징이다.
The present invention relates to a method for preparing a raw shrimp sauce, which comprises salting and aging a saffron shrimp, A sterilization treatment step in which the salted shrimp is placed in a cauldron and heated and sterilized; And a step of filtering only the clear liquid after filtering through the sterilization treatment step. In the salting and aging step, salting is carried out by using a mixture of saline dissolved in water and a separate salt , 200 parts by weight of salt and 100 parts by weight of wastewater are mixed with 700 parts by weight of raw barley shrimp, and the wastewater is diluted with salt and water at a weight ratio of 1: 1.
본 발명은 생보리새우를 염장하는 기간을 통해 새우의 껍질과 알맹이의 영양분은 국물에 모두 우려내었고, 국물을 가열과 걸러내는 과정을 반복하여 살균처리는 물론 빛깔이 맑고 보기에도 좋고, 맛도 향도 보리새우 특유의 구수하다는 현저한 효과가 있다.
In the present invention, the shrimp shell and the nutrients of the lobster are all caught in the soup through the period of salting the shrimp, and the process of heating and filtering the soup is repeated, and the shrimp is clean, Shrimp specific to barley shrimp has a remarkable effect.
도 1은 생보리새우 제조단계를 나타낸 제조단계도.Fig. 1 is a production step showing the step of producing fresh shrimp. Fig.
본 발명 생보리새우 액젓 제조방법은 생보리새우를 소금에 염장한 후 일정기간 숙성하는 염장 및 숙성단계; 염장된 새우를 가마솥에 넣고 가열하여 살균하는 살균처리단계; 상기 살균처리단계를 거친 후 거름망에 걸러 맑은 액체만 추출하는 걸름단계;를 포함하는 것으로, 상기 염장 및 숙성단계에서 염장은 물에 소금이 용해되어 있는 간수와, 별도의 소금을 혼합하여 사용하는 것으로, 생보리새우 700중량부에 대하여 소금 200중량부와 간수 100중량부로 혼합하되, 간수는 소금과 물이 1:1의 중량비율로 희석되어 있는 것이다.The present invention relates to a method for preparing a raw shrimp sauce, which comprises salting and aging in which the shrimp are salted and then matured for a certain period of time; A sterilization treatment step in which the salted shrimp is placed in a cauldron and heated and sterilized; And a step of filtering only the clear liquid after filtering through the sterilization treatment step. In the salting and aging step, salting is carried out by using a mixture of saline dissolved in water and a separate salt , 200 parts by weight of salt and 100 parts by weight of wastewater are mixed with 700 parts by weight of raw barley shrimp, and the wastewater is diluted with salt and water at a weight ratio of 1: 1.
상기 염장 및 숙성단계에서 최초 염장 후 2∼3 개월 내 추가 염장을 하는 것으로, 추가 염장은 생보리새우 900중량부에 대하여, 소금 50중량부와 간수 50중량부로 혼합하되, 간수는 소금과 물이 1:1의 중량비율로 희석되어 있는 것이다.In the salting and aging step, additional salting is performed within 2 to 3 months after the initial salting. The additional salting is mixed with 50 parts by weight of salt and 50 parts by weight of water in an amount of 900 parts by weight of the raw shrimp, 1: 1. ≪ / RTI >
또한, 상기 염장 및 숙성단계에는 생보리새우의 구수한 맛과 농도를 증가시키기 위해 생보리새우를 건조하여 말린 생보리새우 분말을 생보리새우 100중량부에 대하여 2.5중량부를 첨가하는 것이다.Also, in the salting and aging step, the raw shrimp is dried to increase the fresh taste and concentration of the shrimp, and 2.5 parts by weight of the dried shrimp is added to 100 parts by weight of the raw shrimp.
도 1은 생보리새우 제조단계를 나타낸 제조단계도.Fig. 1 is a production step showing the step of producing fresh shrimp. Fig.
일반적으로 새우액젓에는 흰새우를 사용하게 되는데 흰새우는 14∼20mm정도인 것으로, 크기가 작기 때문에 염장 후 숙성기간이 3개월 정도로 짧으며, 최대 6개월 정도 숙성시키고 있다.In general, the shrimp sauce uses white shrimp, which is about 14 ~ 20mm in size. The size of the shrimp is small, so the ripening period is short, about 3 months after the salting, and it is aged up to 6 months.
본 발명에 사용되는 생보리새우(흑새우)는 콜레스테롤흡수 방지 효과가 있는 키틴성분, 키토산, 단백질, 무기질 등이 풍부한 강장 식품이고, 필수 아미노산이 풍부하여 통째로 먹는 것이 몸에 가장 좋으며, 제철에 난 생새우를 염장하여 발효 숙성 가열한 새우 액젓은 이 모든 성분을 포함하면서도 직접적인 섭취 대신 발효된 액젓으로 섭취할 수 있다는 장점을 가지고 있으며, 생보리새우는 5∼7cm 정도인 것을 사용한다.The shrimp (black shrimp) used in the present invention is a tonic food rich in chitin, chitosan, protein, and minerals having cholesterol absorption-inhibiting effect. It is rich in essential amino acids and is best for the body to eat whole, The shrimp sauce, which is fermented and fermented by salting raw shrimp, has the advantage that it can be consumed in fermented fish sauce instead of direct consumption, including all these ingredients, and the raw shrimp is 5 ~ 7cm.
즉, 본 발명에서 사용되는 생보리새우는 5∼7cm 정도인 1년생 생보리새우를 선별하여 사용하며, 상기 생보리 새우를 염장하여 보리새우 특유의 구수한 맛을 느낄 수 있다.That is, the shrimp used in the present invention are selected from 1-year-old fresh shrimp of about 5 to 7 cm, and the shrimp are salted and can taste a unique taste of the shrimp.
생보리새우가 5cm미만이면 생보리새우 특유의 향과 맛을 내기에 부족하며, 7cm를 초과하면 염장하여 숙성하는 기간이 매우 오래 걸리기 때문이다.If the shrimp are less than 5cm, it is not enough to taste the unique flavor and taste of the shrimp. If the shrimp exceeds 7cm, it takes a very long period of salting and aging.
본 발명은 액젓 만들기방법으로 1년간 생보리새우를 염장하여 가마솥에서 달여낸 후 건더기를 걸러내고 맑은 액젓만을 추출해낸 새우액젓이다.The present invention is a shrimp sauce sauce which salads raw shrimp for 1 year by the method of making fish sauce, drained out of the cauldron, filtered out the shrimp, and extracted only the clear fish sauce.
본 발명은 1년생 보리새우를 제철에 구매하여 염장한다.In the present invention, 1-year-old barley shrimp is purchased in season and salted.
염장에는 소금과 간수가 사용되는 것으로, 생보리새우 700중량부에 대하여 소금 200중량부와 간수 100중량부로 혼합하되, 간수는 소금과 물이 1:1의 중량비율로 희석되어 있는 것이다.Salting and salt water are used for the shrimp, and 200 parts by weight of salt and 100 parts by weight of the wastewater are mixed with 700 parts by weight of the raw barley shrimp, and the wastewater is diluted with salt and water at a weight ratio of 1: 1.
특히, 생보리새우의 구수한 맛과 농도를 증가시키기 위해 생보리새우를 건조하여 말린 생보리새우 분말을 생보리새우 100중량부에 대하여 2.5중량부를 첨가한다.Particularly, in order to increase the fresh taste and the concentration of the shrimp, the shrimp are dried and 2.5 parts by weight of the dried shrimp powder is added to 100 parts by weight of the shrimp.
일반적으로 흰새우의 염장은 소금만으로 흰새우를 버무린 후 항아리에 넣어 보관함으로써 새우 자체에서 생산되는 수분과 소금이 희석되도록 하거나 약간의 물을 보충하는 것이지만, 보리새우는 일반 흰새우에 비해 앞서 설명한 바와 같이 크기가 매우 크기 때문에 숙성이 어려워 염장시 소금성분이 생보리새우에 잘 베이게 하기 위해 미리 물에 소금을 희석시킨 간수를 사용하는 것으로, 간수는 물과 소금이 1:1의 중량비율로 희석되는 것이 바람직하다.In general, the salt of white shrimp is made by mixing white shrimp with salt only and then storing it in a jar so that water and salt produced in the shrimp itself are diluted or a little water is supplemented. However, It is difficult to aging because it is very large in size, so salt is diluted with water in order to make it good for the fresh shrimp. In this case, water and salt are diluted in weight ratio of 1: 1 .
염장의 과정을 더욱 상세히 설명하면, 소금에 버무린 생보리새우를 항아리에 넣을 때 먼저, 소금에 버무린 생보리새우를 일정량 적재한 후 간수를 생보리새우가 적재된 높이만큼 투입하며, 다시 소금에 버무린 생보리새우를 일정량 적재한 후 적재된 생보리 새우 높이만큼의 간수를 투입하는 작업을 반복하여 생보리새우에 소금성분이 잘 스며들도록 하며, 생보리새우에 버무리고 남은 소금은 항아리에 담겨진 생보리새우의 상측에 덮어둠으로써 공기와 직접 접촉되는 상부측의 생부리새우가 부폐되는 것을 방지한다.In order to explain the process of salting in more detail, when pouring salted shrimp into a jar, first load a certain amount of salted shrimp, then add the salted shrimp to the height of the shrimp, After loading a certain amount of raw barley shrimp, it is repeatedly putting as much as the height of the loaded barley shrimp, so that the salt ingredient is well permeated into the raw barley shrimp, and the salt remaining in the raw barley shrimp is stored in the jar Thereby preventing the upper-side raw shrimp, which is in direct contact with the air, from being clogged.
따라서, 생보리새우 염장시 간수뿐만 아니라 소금을 별도로 버무리는 이유는 생보리새우 자체에서 빠져나오는 수분으로 인해 항아리에서 생보리새우가 숙성되는 과정에서 수분성분과 간수가 혼합되어 간수에 용해된 소금농도가 묽어지기 때문이다.Therefore, the reason why the salt is added separately as well as the time of the shrimp salted salmon is because the water that comes out from the shrimp itself is mixed with the water component and the water in the process of ripening the shrimp in the jar, Because it becomes thinner.
한편, 물이 적으면 숙성이 잘되지 않으며 젓갈이 끈적끈적하며, 물이 많으면 젓갈이 물러지며 상하기 쉽다. 소금이 적으면 젓갈이 물러지며 상하여 악취가 나며, 소금이 많으면 너무 짜게 되어 먹기가 곤란해진다. 그리고 생보리새우가 적으면 생보리새우 특유의 맛과 향취가 떨어지며, 많으면 제조단가가 비싸지며, 숙성이 잘되지 않는다.On the other hand, when the water is small, it does not mature well and the salted fish is sticky. If the salt is small, the salted fish is decomposed and the smell becomes bad, and if there is a lot of salt, it becomes too salty and it becomes difficult to eat. And if there is a small quantity of raw barley shrimp, the taste and flavor of the raw barley shrimp will fall, and if it is large, the unit price becomes expensive, and it does not aged well.
그리고 염장된 생보리새우는 항아리에 담아 밀봉하여 -3∼-5℃ 정도에서 2∼3개월 정도 냉장숙성한다.The salted shrimp are sealed in a jar and chilled at -3 to-5 ° C for 2 to 3 months.
-3∼-5℃는 유산균의 다량생산과 숙성에 좋은 온도로서, 전통적으로 겨울철 김장김치를 항아리에 담아 땅에 묻는 것도 이러한 이유에서다. -3 to -5 ℃ is a good temperature for the mass production and aging of lactic acid bacteria. It is for this reason that traditionally, kimchi kimchi in winter is buried in the jar.
본 발명에 사용되는 생보리새우는 일반적인 흰새우보다 크기가 훨씬 크기 때문에 숙성기간이 2∼3개월 정도가 지나면 최초 염장시 사용된 소금은 대부분 희석되고 생보리새우는 형태가 남아 있기서 다시 한번 염장을 하게 된다.Since the shrimp used in the present invention is much larger than the common white shrimp, the salt used for the first salting is mostly diluted and the shape of the shrimp is left after 2 to 3 months of aging. .
추가 염장시도 소금과 간수가 사용되며, 생보리새우 900중량부에 소금 50중량부와 간수 50중량부로 하며, 간수는 소금과 물을 1:1의 중량비율로 희석한 것을 사용한다.Salt and salt water are used. In 900 parts by weight of fresh raw shrimp, 50 parts by weight of salt and 50 parts by weight of wastewater are used, and a salt and water are diluted with a weight ratio of 1: 1.
추가 염장시 사용되는 간수는 생보리새우에 소금성분이 잘 베이는 목적과 더불어 공기와 생보리새우가 직접적으로 접촉하는 것을 방지하는 목적도 있다.The jars used for additional salting are aimed at preventing the direct contact between air and fresh shrimp, as well as the purpose of keeping the salt content in the raw shrimp.
추가 염장을 하고 나면 다시 염장된 생보리새우를 항아리에 밀봉하여 9∼10 개월 정도 숙성시키게 된다.After further salting, salted shrimp are sealed in a pot and aged for 9 to 10 months.
이때, 통상 숙성온도 및 숙성기간은 15℃ ~ 20℃의 온도에서 숙성시킨다.At this time, the normal ripening temperature and the ripening period are aged at a temperature of 15 ° C to 20 ° C.
최초 염장 후 숙성기간 1년 기간이 유산균이 생성되어 상기 염장물이 완전 발효되는 것이며, 숙성기간이 1년 미만이면 숙성이 완전히 되지 않고, 1년을 초과하면 너무 물러서 상하게 된다.When the fermentation period is less than one year, the fermentation is not completed. If the fermentation period is more than one year, the fermentation product is excessively fermented.
또한, 상기 15℃ ~ 20℃의 온도에서 액젓 고유의 맛과 향이 나게 완전발효되는 것으로, 15℃ 미만의 경우 발효가 완전히 되지 않고 20℃를 초과하면 너무 물러지며 상하기 쉽게 된다.If the temperature is lower than 15 캜, the fermentation is not completed. If the temperature exceeds 20 캜, the sauce becomes too slippery and easily scalded.
상기와 같이 1년간의 숙성발효 기간을 거친 생보리새우 염장물은 가마솥에 넣고 100℃ 이상으로 가열하여 살균처리하되, 가열시간은 2시간 동안 충분히 달여내어 생보리새우의 성분이 액체로 완전히 빠져나오게 한다.The shrimp shrimp which has undergone aging fermentation for one year as described above is put into a cauldron and sterilized by heating at a temperature of 100 ° C. or more. The heating time is sufficiently shortened for 2 hours to completely remove the components of the shrimp do.
이 후 거름망에 두 번 걸러 맑은 액체만 추출하게 되면 본 발명의 생보리새우 액젓이 완성되는 것이다.Then, when the clear liquid is extracted twice through the screen, the saffron shrimp sauce of the present invention is completed.
상기 거름망은 무명천을 사용하며, 무명천은 자연 친화적인 재료로서 생보리새우의 특유의 맛과 향을 보존하기에 적합한 재질이다.The above-mentioned screen is made of silkworm, and the silage is a material suitable for preserving the unique taste and aroma of the shrimp.
본 발명은 생보리새우를 염장하는 기간을 통해 새우의 껍질과 알맹이의 영양분은 국물에 모두 우려내었고, 국물을 가열과 걸러내는 과정을 반복하여 살균처리는 물론 빛깔이 맑고 보기에도 좋고, 맛도 향도 보리새우 특유의 구수하다는 현저한 효과가 있다.In the present invention, the shrimp shell and the nutrients of the lobster are all caught in the soup through the period of salting the shrimp, and the process of heating and filtering the soup is repeated, so that the shrimp is clean and the shade is clear. Shrimp specific to barley shrimp has a remarkable effect.
Claims (3)
염장된 새우를 가마솥에 넣고 가열하여 살균하는 살균처리단계;
상기 살균처리단계를 거친 후 거름망에 걸러 맑은 액체만 추출하는 걸름단계;
를 포함하는 것으로,
상기 염장 및 숙성단계에서 염장은 물에 소금이 용해되어 있는 간수와, 별도의 소금을 혼합하여 사용하는 것이 특징인 생보리새우 액젓 제조방법에 있어서,
상기 염장 및 숙성단계에서는 최초 염장 후 2∼3 개월 내 추가 염장을 하는 것으로, 추가 염장은 생보리새우 900중량부에 대하여, 소금 50중량부와 간수 50중량부로 하되, 간수는 소금과 물이 1:1의 중량비율로 희석되어 있는 것이며,
또한,
상기 염장 및 숙성단계에는 생보리새우의 구수한 맛과 농도를 증가시키기 위해 생보리새우를 건조하여 말린 생보리새우 분말을 첨가하는 것이 특징인 생보리새우 액젓 제조방법.
Salting and maturing stage of salting shrimp in salt for a certain period of time;
A sterilization treatment step in which the salted shrimp is placed in a cauldron and heated and sterilized;
A step of filtering only the clear liquid after filtering through the sterilization treatment step;
And,
Wherein the salting in the salting and aging step is a method in which salted water in which salt is dissolved in water and a separate salt are mixed and used,
In the salting and aging step, additional salting is performed within 2 to 3 months after the initial salting. The additional salting is performed in an amount of 50 parts by weight of salt and 50 parts by weight of wastewater per 900 parts by weight of the raw shrimp, : ≪ / RTI > 1 by weight,
Also,
Wherein the step of salting and aging comprises drying the fresh shrimp to increase the fresh taste and the concentration of the fresh shrimp, and adding the dried shrimp powder to the shrimp.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20150145437A (en) * | 2014-06-19 | 2015-12-30 | 배득호 | Method for manufacturing marsupenaeus japonicus-anchovy aekjeot |
| KR20160025238A (en) | 2014-08-27 | 2016-03-08 | 어업회사법인신안새우젓주식회사 | Method for manufacturing liquid sauce of fermented shrimp and the liquid sauce of fermented shrimp manufactured by the method |
| KR101828147B1 (en) | 2016-05-11 | 2018-02-09 | (주) 오씨아드 | The method of producing Aekjeot(fish sauce) using deep sea water, deep sea water salt, micro algae, mineral and yangmiri, and its products |
| KR102477578B1 (en) | 2021-10-06 | 2022-12-14 | 주식회사 더젓갈 | Manufacturing method of shrimp sauce |
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| KR100418191B1 (en) * | 2001-08-29 | 2004-02-11 | 툴텍오십이주식회사 | Method for manufacturing liquid salted seafood using freshwater shrimps |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150145437A (en) * | 2014-06-19 | 2015-12-30 | 배득호 | Method for manufacturing marsupenaeus japonicus-anchovy aekjeot |
| KR101678011B1 (en) * | 2014-06-19 | 2016-11-21 | 배득호 | Method for manufacturing marsupenaeus japonicus-anchovy aekjeot |
| KR20160025238A (en) | 2014-08-27 | 2016-03-08 | 어업회사법인신안새우젓주식회사 | Method for manufacturing liquid sauce of fermented shrimp and the liquid sauce of fermented shrimp manufactured by the method |
| KR101828147B1 (en) | 2016-05-11 | 2018-02-09 | (주) 오씨아드 | The method of producing Aekjeot(fish sauce) using deep sea water, deep sea water salt, micro algae, mineral and yangmiri, and its products |
| KR102477578B1 (en) | 2021-10-06 | 2022-12-14 | 주식회사 더젓갈 | Manufacturing method of shrimp sauce |
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