KR101827379B1 - 조미 명태포 제조방법 - Google Patents
조미 명태포 제조방법 Download PDFInfo
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- KR101827379B1 KR101827379B1 KR1020160148505A KR20160148505A KR101827379B1 KR 101827379 B1 KR101827379 B1 KR 101827379B1 KR 1020160148505 A KR1020160148505 A KR 1020160148505A KR 20160148505 A KR20160148505 A KR 20160148505A KR 101827379 B1 KR101827379 B1 KR 101827379B1
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- seasoning
- starch
- plum
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A23L3/40—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
평가기준 | |
5점 | 매우 좋음 |
4점 | 좋음 |
3점 | 보통 |
2점 | 나쁨 |
1점 | 매우 나쁨 |
구분 | 일반 명태포 | 본 발명 조미 명태포 |
맛 | 2.2 | 4.8 |
비린내 안나는 정도 | 2.4 | 4.8 |
식감 | 2.6 | 4.6 |
씹힘감 | 2.6 | 4.6 |
소화력 | 2.2 | 4.2 |
종합 기호도 | 2.5 | 4.7 |
Claims (5)
- a) 명태포 제조에 적당한 크기와 신선도의 명태를 선별하는 명태 선별단계;
b) 선별된 명태를 개복시켜 뼈와 불순물을 제거하는 명태 가공단계;
c) 뼈와 불순물이 제거된 명태살을 세척하는 명태 세척단계;
d) 명태살을 이중포로 가공하는 이중포 가공단계;
e) 명태살과 조미료와 보조첨가제를 혼합하는 조미 및 혼합단계;
f) 조미료와 보조첨가제가 혼합된 명태살을 -5 ~ -15℃의 냉동고에 투입시켜 10시간 ~ 수 일간 냉동 숙성시키는 냉동 숙성단계;
g) 냉동 숙성된 명태를 냉풍 건조할 수 있도록 다단 건조 채반에 배열시키는 건조 준비단계;
h) 15~20℃의 냉풍으로 10~15시간 건조시켜 명태살의 함수율이 88~92%로 유지되는 조미된 명태포를 얻는 냉풍 건조단계;
i) 냉풍 건조된 명태포를 소정 무게로 계량한 다음 포장백에 넣어 포장하는 계량 포장단계;
를 포함하는 조미 명태포 제조방법에 있어서,
상기 f) 단계에서, 조미료는 갈색 설탕 25~35㎏과, 천일염 1.5~2㎏과, 글루타민산나트륨 1~3㎏과, 합성감미료 2~5㎏과, 녹차가루 10~30g이 혼합된 것이고,
보조첨가제는 물 15~20ℓ와, 설탕과 매실을 1년간 숙성시킨 매실액 0.1~0.3ℓ와, 청주 0.1~0.3ℓ와, 매실분말 10~30g이 혼합된 것이고,
상기 조미료와 보조첨가제가 혼합 조미되는 명태살은 50㎏인 것을 특징으로 하는 조미 명태포 제조방법. - 삭제
- 삭제
- 삭제
- 삭제
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190126969A (ko) * | 2018-05-03 | 2019-11-13 | 김영학 | 조미아귀 순살포 및 이의 제조방법 |
KR20200114641A (ko) * | 2019-03-29 | 2020-10-07 | 정길남 | 녹차와 매실을 주재료로 한 명태포 제조방법 |
KR102208738B1 (ko) * | 2020-05-09 | 2021-01-28 | 김영표 | 구운 황태의 제조 방법 |
KR20210037947A (ko) * | 2019-09-30 | 2021-04-07 | 최혜림 | 한방 명태 양념구이의 제조방법 |
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KR100918508B1 (ko) | 2008-01-03 | 2009-09-24 | 이철원 | 홍삼농축액을 이용한 건어포 및 그 제조방법 |
KR101166896B1 (ko) * | 2011-12-19 | 2012-07-19 | 조영택 | 명태코다리 통조림의 제조방법 |
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Patent Citations (2)
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KR100918508B1 (ko) | 2008-01-03 | 2009-09-24 | 이철원 | 홍삼농축액을 이용한 건어포 및 그 제조방법 |
KR101166896B1 (ko) * | 2011-12-19 | 2012-07-19 | 조영택 | 명태코다리 통조림의 제조방법 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20190126969A (ko) * | 2018-05-03 | 2019-11-13 | 김영학 | 조미아귀 순살포 및 이의 제조방법 |
KR102050292B1 (ko) * | 2018-05-03 | 2019-11-29 | 김영학 | 조미아귀 순살포 및 이의 제조방법 |
KR20200114641A (ko) * | 2019-03-29 | 2020-10-07 | 정길남 | 녹차와 매실을 주재료로 한 명태포 제조방법 |
KR102261227B1 (ko) * | 2019-03-29 | 2021-06-04 | 정길남 | 녹차와 매실을 주재료로 한 명태포 제조방법 |
KR20210037947A (ko) * | 2019-09-30 | 2021-04-07 | 최혜림 | 한방 명태 양념구이의 제조방법 |
KR102279035B1 (ko) | 2019-09-30 | 2021-07-16 | 최혜림 | 한방 명태 양념구이의 제조방법 |
KR102208738B1 (ko) * | 2020-05-09 | 2021-01-28 | 김영표 | 구운 황태의 제조 방법 |
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