KR101813091B1 - 통 새우를 원료로 이용한 대하 소스의 가공방법 - Google Patents

통 새우를 원료로 이용한 대하 소스의 가공방법 Download PDF

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Publication number
KR101813091B1
KR101813091B1 KR1020157031538A KR20157031538A KR101813091B1 KR 101813091 B1 KR101813091 B1 KR 101813091B1 KR 1020157031538 A KR1020157031538 A KR 1020157031538A KR 20157031538 A KR20157031538 A KR 20157031538A KR 101813091 B1 KR101813091 B1 KR 101813091B1
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KR
South Korea
Prior art keywords
water
sauce
parts
shrimp
draining
Prior art date
Application number
KR1020157031538A
Other languages
English (en)
Korean (ko)
Other versions
KR20150139574A (ko
Inventor
샤오옌 장
융 위안
웨이광 취
청예 왕
인즈 위안
빈팅 왕
Original Assignee
산둥 웨이팡 룽웨이 인더스트리얼 컴퍼니 리미티드
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.)
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Application filed by 산둥 웨이팡 룽웨이 인더스트리얼 컴퍼니 리미티드 filed Critical 산둥 웨이팡 룽웨이 인더스트리얼 컴퍼니 리미티드
Publication of KR20150139574A publication Critical patent/KR20150139574A/ko
Application granted granted Critical
Publication of KR101813091B1 publication Critical patent/KR101813091B1/ko

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Inorganic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
KR1020157031538A 2013-06-25 2014-05-30 통 새우를 원료로 이용한 대하 소스의 가공방법 KR101813091B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CN201310253443.7A CN103340388B (zh) 2013-06-25 2013-06-25 一种大虾调味酱的加工方法
CN201310253443.7 2013-06-25
PCT/CN2014/078877 WO2014206176A1 (zh) 2013-06-25 2014-05-30 一种利用整虾为原料的大虾调味酱的加工方法

Publications (2)

Publication Number Publication Date
KR20150139574A KR20150139574A (ko) 2015-12-11
KR101813091B1 true KR101813091B1 (ko) 2017-12-28

Family

ID=49275258

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020157031538A KR101813091B1 (ko) 2013-06-25 2014-05-30 통 새우를 원료로 이용한 대하 소스의 가공방법

Country Status (5)

Country Link
JP (1) JP6125097B2 (ru)
KR (1) KR101813091B1 (ru)
CN (1) CN103340388B (ru)
RU (1) RU2615468C1 (ru)
WO (1) WO2014206176A1 (ru)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103340388B (zh) * 2013-06-25 2014-10-22 山东潍坊龙威实业有限公司 一种大虾调味酱的加工方法
CN105285057A (zh) * 2015-09-17 2016-02-03 浙江海洋学院 一种软烤虾调理食品加工方法
CN110463959A (zh) * 2019-08-22 2019-11-19 远东食品配料(邢台)有限公司 骨香膏汤及其制备方法
CN110477349A (zh) * 2019-08-29 2019-11-22 广西王味螺食品科技有限公司 一种调味料及其制备方法
CN111000206A (zh) * 2019-12-12 2020-04-14 郎溪县佛山调味品有限公司 一种覆盆子虾酱冻干粉的制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002253177A (ja) 2000-07-31 2002-09-10 Yosei:Kk 熱処理海老および熱処理海老の製造方法
CN102461877A (zh) 2010-11-08 2012-05-23 重庆市黔江区黔双科技有限公司 虾酱
CN103099188A (zh) 2012-11-15 2013-05-15 沈阳洪达信息科技有限公司 一种海鲜酱

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03285656A (ja) * 1990-03-31 1991-12-16 Miyoshi Oil & Fat Co Ltd シーフード風味を有する食品素材
JP3266565B2 (ja) * 1998-04-13 2002-03-18 ハウス食品株式会社 加圧加熱食品の製造方法
TWI228976B (en) * 2000-07-31 2005-03-11 Yohoshi Co Ltd Heat-treated shrimp and method for producing heat-treated shrimp
JP3561708B2 (ja) * 2002-02-20 2004-09-02 株式会社洋星 海老加工食品およびその製造方法
CN1931018A (zh) * 2005-09-12 2007-03-21 蒋佃水 虾系列即食复合调味品的制造方法
RU2341974C1 (ru) * 2007-06-07 2008-12-27 Олег Иванович Квасенков Способ производства консервов "креветки в томатном соусе" специального назначения (варианты)
JP4775349B2 (ja) * 2007-09-20 2011-09-21 味の素株式会社 ペースト状食品素材の製造方法
CN101283778B (zh) * 2008-05-23 2011-09-07 宁波米氏实业有限公司 鲜虾调味酱及其生产方法
CN101773259A (zh) * 2010-03-17 2010-07-14 常熟理工学院 即食软包装南美白对虾的加工方法
KR101204992B1 (ko) * 2010-09-27 2012-11-26 이달은 부유식 풍력발전기
CN102948826B (zh) * 2012-11-14 2014-05-21 荣成宏伟食品有限公司 一种即食软烤大虾的加工方法
CN103340388B (zh) * 2013-06-25 2014-10-22 山东潍坊龙威实业有限公司 一种大虾调味酱的加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002253177A (ja) 2000-07-31 2002-09-10 Yosei:Kk 熱処理海老および熱処理海老の製造方法
CN102461877A (zh) 2010-11-08 2012-05-23 重庆市黔江区黔双科技有限公司 虾酱
CN103099188A (zh) 2012-11-15 2013-05-15 沈阳洪达信息科技有限公司 一种海鲜酱

Also Published As

Publication number Publication date
CN103340388B (zh) 2014-10-22
KR20150139574A (ko) 2015-12-11
JP2016518854A (ja) 2016-06-30
WO2014206176A1 (zh) 2014-12-31
RU2615468C1 (ru) 2017-04-04
JP6125097B2 (ja) 2017-05-10
CN103340388A (zh) 2013-10-09

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