KR20000073480A - Method for specially processing fresh-water fish and container therefor - Google Patents
Method for specially processing fresh-water fish and container therefor Download PDFInfo
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- KR20000073480A KR20000073480A KR1019990016794A KR19990016794A KR20000073480A KR 20000073480 A KR20000073480 A KR 20000073480A KR 1019990016794 A KR1019990016794 A KR 1019990016794A KR 19990016794 A KR19990016794 A KR 19990016794A KR 20000073480 A KR20000073480 A KR 20000073480A
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- Prior art keywords
- container
- freshwater fish
- fish
- leaves
- special processing
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 71
- 239000013505 freshwater Substances 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title description 9
- 238000003672 processing method Methods 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 239000010433 feldspar Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 7
- 235000000832 Ayote Nutrition 0.000 abstract description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract description 6
- 235000015136 pumpkin Nutrition 0.000 abstract description 6
- 240000007124 Brassica oleracea Species 0.000 abstract description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract description 5
- 244000205754 Colocasia esculenta Species 0.000 abstract description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 abstract description 5
- 240000008790 Musa x paradisiaca Species 0.000 abstract description 5
- 235000018290 Musa x paradisiaca Nutrition 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 208000003443 Unconsciousness Diseases 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 8
- 239000011888 foil Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 240000001980 Cucurbita pepo Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 239000003610 charcoal Substances 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003387 muscular Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical group [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 210000001339 epidermal cell Anatomy 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B39/00—Locking of screws, bolts or nuts
- F16B39/22—Locking of screws, bolts or nuts in which the locking takes place during screwing down or tightening
- F16B39/28—Locking of screws, bolts or nuts in which the locking takes place during screwing down or tightening by special members on, or shape of, the nut or bolt
- F16B39/34—Locking by deformable inserts or like parts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B60—VEHICLES IN GENERAL
- B60R—VEHICLES, VEHICLE FITTINGS, OR VEHICLE PARTS, NOT OTHERWISE PROVIDED FOR
- B60R13/00—Elements for body-finishing, identifying, or decorating; Arrangements or adaptations for advertising purposes
- B60R13/10—Registration, licensing, or like devices
- B60R13/105—Licence- or registration plates, provided with mounting means, e.g. frames, holders, retainers, brackets
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B23/00—Specially shaped nuts or heads of bolts or screws for rotations by a tool
- F16B23/0007—Specially shaped nuts or heads of bolts or screws for rotations by a tool characterised by the shape of the recess or the protrusion engaging the tool
- F16B23/0038—Specially shaped nuts or heads of bolts or screws for rotations by a tool characterised by the shape of the recess or the protrusion engaging the tool substantially prismatic with up to six edges, e.g. triangular, square, pentagonal, Allen-type cross-sections
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B37/00—Nuts or like thread-engaging members
- F16B37/14—Cap nuts; Nut caps or bolt caps
Landscapes
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
본 발명은 민물고기의 특수 가공방법 및 그 용기에 관한 것이다. 더욱 상세하게는, 본 발명은 민물고기의 근육을 파괴함이 없이 가공하고 민물어류 표피세포에서 발생되는 휘발성 지방산에 의한 비린내를 제거하여 식물의 잎으로 감싸 구으면 식물의 향기가 베어 독특한 맛을 내며 또한, 용기의 내부에 야채를 넣어 민물고기에 맛을 돋굴 수 있는 민물고기의 특수 가공방법 및 그 용기에 관한 것이다.The present invention relates to a special processing method of freshwater fish and its container. More specifically, the present invention is processed without destroying the muscles of freshwater fish and remove the fishy smell caused by volatile fatty acids generated in freshwater fish epidermal cells wrapped around the leaves of the plant to give a unique flavor In addition, the present invention relates to a special processing method of the freshwater fish that can put the vegetables inside the container to enhance the taste of freshwater fish and its container.
근간, 생활이 점차 윤택해 짐에 따라 음식의 문화가 발전하고 조리방법에 따라 맛이 달라져 음식의 맛을 따라 어디든 찾은 미식가들이 날로 늘어 나는 추세에 있다.As life gradually improves, the culture of food develops and the taste varies depending on the cooking method, and the number of gourmets who are found everywhere along the taste of food is increasing day by day.
한편, 민물고기는 열량 및 칼로리가 높고 칼슘, 인등의 회분함양도 높은 식품의 원료로 요리방법은 비린내를 없애기 위해 다양한 양념을 넣고 조리하여 왔다.On the other hand, freshwater fish as a raw material of foods high in calories and calories and high in ash, such as calcium and phosphorus, has been cooked with various seasonings to remove fishy smell.
` 또한, 민물고기나, 민물고기 중에 비늘이 얇은 민물어류 등은 그 특수한 근육조직으로 인하여 유연성이 있는 수중운동이 가능한 어류로 알려져 왔으나 그 특수한 비린내를 제거하거나 유연성이 있는 특수근육질을 파괴하지 않고 유지할 수 있는 기술이 개발되어 있지 않아 다양한 사용이 제한된 점이 있었다.`Also, freshwater fish and freshwater fish with thin scales among freshwater fish have been known as flexible fishes capable of aquatic movements due to their special muscle tissue, but they do not remove the special fishy smell or maintain the flexible special muscles. There was no technology developed so that various uses were limited.
본 발명의 출원인이 출원하여 등록된 특허 제 193223 호의 민물어류의 특수가공방법의 민물어류를 200V 직류로 감전시키는 공정과, 굵은 소금을 살포처리하는 공정과, 밀가루 또는 밀가루와 양념의 혼합물을 도포 처리하는 공정과, 도포 된 민물어류를 알루미늄 호일지에 포장하는 공정과, 150℃~350℃의 숯불 또는 원적외선 방열관에서 가열 증숙하는 공정으로 이루어져 해결하였으나 호일지에 포장하여 가열 증숙 하므로 일회용 호일의 비용 및 환경폐기물의 증가되는 점과, 자주 뒤집어 주어야하는 점과 가열시간이 오래 지속되는 못하는 점과, 취식 중에 빨리 식게 되어 맛을 본래의 맛이 감소시키는 문제점이 있었다.Patent application No. 193223, filed by the applicant of the present invention, the process of electrocuting freshwater fish of the special processing method of freshwater fish with 200V direct current, the process of spraying the coarse salt, and coating the flour or mixture of flour and seasoning It is composed of the process of packing the freshwater fish in aluminum foil paper, and the process of heating steaming in charcoal or far-infrared heat radiating tube of 150 ℃ ~ 350 ℃, but the cost of disposable foil because it is steamed by packing in foil paper And there is a problem that the increase of environmental waste, the point that needs to be flipped frequently, the heating time does not last long, and cools quickly during eating to reduce the original taste.
그러나, 이러한 종래의 문제점을 감안하여 안출한 것으로서, 본 발명의 목적은, 민물어류의 특수한 근육질의 맛을 직접 취식 하지 못한 점을 착안함과 동시에 비린내도 제거하는 방법에서 호일에 포장하지 않고 민물어류를 담을 수 있는 식물의 잎을 이용하여 민물고기의 특수 가공방법을 제공하는 데 있다.However, in view of such a conventional problem, the object of the present invention, while focusing on not having directly eaten the special muscular taste of freshwater fish, and at the same time to remove fishy freshwater fish without packing in foil Using the leaves of the plant can hold a freshwater fish to provide a special processing method.
본 발명의 다른 목적은 높은 온도에서 가열 증숙되어 용기의 내부에는 타지 않고 본 형태를 그대로 유지하며 취식시 용기의 잠열로 내용물이 빨리 식지 않고 일회용 용기의 사용 없이 반영구적으로 사용이 가능한 민물고기의 구이용기를 제공하는 데 있다.Another object of the present invention is heated steaming at a high temperature to maintain the present form without burning the inside of the container, and when cooking, the contents do not cool quickly due to the latent heat of the container and can be used semi-permanently without using the disposable container roasting vessel To provide.
본 발명의 또 다른 목적은 맛과 향을 민물어류에 스며들기 위해 호박잎, 바나나잎, 토란잎, 배추잎 등의 식물잎을 이용하여 민물고기와 소금을 넣고 감싸 가열기로 가열하여 가공하는 방법과, 민물고기 용기내에 깔고 호박잎, 깻잎, 토란잎, 배추잎 등의 식물잎 깔고 민물고기를 넣거나, 독특한 맛을 내기 위해 허브잎을 넣어 독특한 맛을 내도록 함으로서, 민물고기 구이용 용기내에서 발생되는 원적외선이 발생되므로 더한층 맛을 높일 수 있는 민물고기의 특수 가공방법 및 그 용기를 제공하는 데 있다.Another object of the present invention is to wrap the freshwater fish and salt using plant leaves, such as pumpkin leaves, banana leaves, taro leaves, cabbage leaves to infiltrate the freshwater fish with taste and aroma, and heated and wrapped with a heater, Far-infrared rays generated in the freshwater fish roasting container are generated by putting freshwater fish in the freshwater fish container and putting plant leaves such as pumpkin leaves, sesame leaves, taro leaves, and cabbage leaves, or by adding herb leaves for a unique taste. Therefore, to provide a special processing method and a container of freshwater fish that can further enhance the taste.
이러한 목적을 달성하기 위한 본 발명의 민물고기의 특수 가공방법 및 그 용기는, 호박잎, 바나나잎, 토란잎, 배추잎등의 식물잎을 이용하여 민물고기와 소금을 넣고 감싸 가열기로 가열하여 가공하는 방법과, 민물어류를 넣을 수 있는 구이용 용기로 용기의 접촉부는 단턱이 형성되어 서로 맞물리는 구조를 가지며. 용기의 상부와 하부에는 수증기 배출통로가 형성되고 상하용기를 결착시키는 클램프로 구성하여 달성하였다.The special processing method and the container of the freshwater fish of the present invention for achieving the above object is processed by heating with a heater wrapped with freshwater fish and salt using plant leaves such as pumpkin leaves, banana leaves, taro leaves, cabbage leaves, etc. Method, and the roasting container that can put freshwater fish, the contact portion of the container has a structure in which the step is formed to engage with each other. The upper and lower portions of the vessel were formed by a discharge passage formed of a clamp to bind the upper and lower vessels.
도 1은 본 발명의 바람직한 실시예의 민물고기의 특수 가공방법 및 그 용기를 도시한 분해사시도,1 is an exploded perspective view showing a special processing method of a freshwater fish of the preferred embodiment of the present invention and a container thereof;
도 2는 본 발명의 민물고기의 특수 가공방법 및 그 용기를 결착된 구조를 도시한 사시도,Figure 2 is a perspective view showing the structure of the special processing method and the container of the freshwater fish of the present invention,
도 3은 본 고안의 다른 실시예의 민물어류구이용 구조를 도시한 사시도이다.Figure 3 is a perspective view showing a structure for freshwater fish grill of another embodiment of the present invention.
* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
10 : 결착홈 20, 40 : 측면턱10: binding groove 20, 40: side jaw
30 : 단턱 50 : 상부용기30: step 50: upper container
60 : 하부 용기 70 : 클램프60: lower container 70: clamp
80 : 밴트구멍80: vent hole
본 발명의 출원인이 출원하여 등록된 특허 제 193223 호의 민물어류의 특수가공방법의 민물어류를 200V 직류로 감전시키는 공정과, 굵은 소금을 살포처리하는 공정과, 밀가루 또는 밀가루와 양념의 혼합물을 도포 처리하는 공정과, 도포된 민물어류를 알루미늄 호일지에 포장하는 공정과, 150℃~350℃의 숯불 또는 원적외선 방열관에서 가열 증숙하는 공정으로 이루어졌다.Patent application No. 193223, filed by the applicant of the present invention, the process of electrocuting freshwater fish of the special processing method of freshwater fish with 200V direct current, the process of spraying the coarse salt, and coating the flour or mixture of flour and seasoning And a step of packaging the applied freshwater fish in an aluminum foil paper, and heating and steaming the charcoal or far-infrared heat radiating tube at 150 ° C to 350 ° C.
이하, 본 발명의 민물고기의 특수 가공방법 및 그 용기의 도면을 상세히 설명한다.Hereinafter, a special processing method of the freshwater fish of the present invention and the drawings of the container will be described in detail.
도 1은 본 발명의 바람직한 실시예의 민물고기의 특수 가공방법 및 그 용기를 도시한 분해사시도, 도 2는 본 발명의 민물고기의 특수 가공방법 및 그 용기를 결착된 구조를 도시한 사시도, 도 3은 본 고안의 다른 실시예의 민물어류구이용 구조를 도시한 사시도이다.1 is an exploded perspective view showing a special processing method and a container of the freshwater fish of the preferred embodiment of the present invention, Figure 2 is a perspective view showing the structure of the special processing method and the container of the freshwater fish of the present invention, Figure 3 Is a perspective view showing a structure for freshwater fish grill of another embodiment of the present invention.
먼저, 민물어류의 특수가공방법으로 우선 민물어류를 감전·기절시켜 굵은 소금을 살포된 민물어류를 밀가루 또는 양념으로 도포처리하고 외부를 호박잎, 바나나잎, 토란잎, 배추잎 등의 식물잎으로 감싸 가열판에 올려 서서히 가열하여 민물어류를 익히며 근육질의 살을 맛볼 수 있으며 식물의 향이 베어 독특한 맛을 낼수 있으며 직접 식물의 잎으로 감싸 가열할 수 있고, 호일로 다시 감아 구울 수 있다.First, freshwater fish is electrocuted and stunned by special processing method of freshwater fish. First, freshwater fish sprayed with coarse salt is coated with flour or seasoning and wrapped outside with plant leaves such as pumpkin leaves, banana leaves, taro leaves, and cabbage leaves. It can be heated on a heating plate and cooked freshwater fish to taste muscular flesh, and the flavor of the plant can be cut to give a unique taste. It can be directly wrapped with the leaves of the plant and heated again with foil.
도 1 내지 도 3에 나타낸 바와 같이, 본 발명의 민물고기의 특수 가공방법 및 그 구이용 용기는, 접촉테두리면에 결착홈(10)이 형성되며 외면에는 클램프를 끼울 수 있는 측면턱(20)이 형성된 상부용기(50)와, 상기 상부용기와 접촉되는 면에 단턱(30)이 형성되며 외면에는 측면턱(40)이 형성된 하부용기(60)와, 상기 상·하부의 측면턱(20,30)에 끼워져 용기를 결속하는 클램프(70)를 포함하여 구성된 특징이 있다.As shown in Figures 1 to 3, the special processing method for freshwater fish and roasting container of the present invention, the binding groove 10 is formed on the contact rim surface and the side jaw 20 that can be clamped on the outer surface The upper container 50 formed, the stepped portion 30 is formed on the surface in contact with the upper container and the lower container 60 is formed on the outer surface side jaw 40, and the upper and lower side jaw (20, 30) ) And clamps 70 to bind the container.
먼저, 민물고기의 특수 구이용 용기(50,60)의 재질은, 고온에서 견딜 수 있는 철 또는 비철금속의 외부면에 코팅하거나, 황토, 사기, 세라믹 등의 재료를 혼합하여 열을 받으면 더 많은 원적외선을 방사하는 광물질을 포함하는 만들어진다. 또한, 용기의 형상을 시각의 효과를 높이기 위해 민물어류형상을 갖는 외형 용기로 제작이 가능하다.First, the material of the special roasting container (50, 60) of freshwater fish is coated on the outer surface of ferrous or non-ferrous metal that can withstand high temperatures, or mixed with materials such as ocher, porcelain, ceramic, etc. It is made of containing minerals that emit. In addition, it is possible to manufacture the shape of the container as an external container having a freshwater fish shape in order to increase the visual effect.
상기의 상부용기(50)는 접촉테두리면의 내측으로 결착홈(30)이 형성되며 내부의 일측에 수증기 밴트 구멍(80)이 뚫려있고 외면에는 결착수단(70')인 철사, 체인, 철구조물, 클램프(70)를 끼울 수 있는 측면턱(20)이 전방부와 후방부에 형성되어 진다.The upper container 50 has a binding groove 30 is formed in the inner side of the contact rim surface, the water vapor vant hole 80 is bored on one side of the inside, the outer surface of the binding means 70 'wire, chain, iron structure The side jaw 20, into which the clamp 70 can be fitted, is formed in the front part and the rear part.
상기의 하부용기(60)는 접촉테두리면의 내측으로 단턱(30)이 형성되며 내부의 일측에 수증기 밴트구멍(80)이 뚫려있고 외면에는 클램프(70)를 끼울 수 있는 측면턱(40)이 전방부와 후방부에 형성되어져 있다.The lower container 60 has a stepped jaw 30 formed in the inner side of the contact rim surface, and a water vapor vent hole 80 is drilled on one side of the inner side thereof, and a side jaw 40 on which the clamp 70 can be fitted. It is formed in the front part and the rear part.
상기의 상·하부용기(50,60)를 결착할 수 있도록 두 용기의 측면턱(20,40) 사이에 클램프(70)를 끼워 고정한다.The clamp 70 is inserted between the side jaws 20 and 40 of the two containers so as to bind the upper and lower containers 50 and 60.
이와 같이 구성된 본 발명의 민물고기의 특수 가공방법 및 그 용기의 작용을 상세히 설명하면 다음과 같다.Referring to the operation of the special processing method and the container of the freshwater fish of the present invention configured as described in detail as follows.
우선, 본 출원인 출원하여 등록된 특허 제 193223 호의 민물어류의 특수가공방법으로 우선 민물어류를 감전·기절시켜 굵은 소금을 살포된 민물어류를 밀가루 또는 양념으로 도포처리하고 하부의 용기내에 민물어류를 넣고 상부용기를 덮으면 상부의 결착홈(10)과 하부의 단턱(30)에 맞게 결착한 후, 두 용기가 결착되도록 측면턱(20, 40)이 형성된 전후방에 클램프(70)를 끼워 체결하여 숯불 또는 원적외선 방열판을 통하여 가열 증숙 시킨다.First of all, freshwater fish is electrocuted and stunned by special processing method of freshwater fish of patent No. 193223, filed by the applicant, and the freshwater fish sprayed with coarse salt is coated with flour or seasoning, and the freshwater fish is put in the lower container. When the upper container is covered, the binder is fitted to the binding groove 10 of the upper part and the stepped lower part 30 of the upper part, and then the clamp 70 is inserted into the front and rear sides of the side jaw 20 and 40 so that the two containers are fastened and the charcoal or Heat steam through far-infrared heat sink.
이때 용기에는 잠열이 있으므로 손님들께서 취식시 김이 모랑모랑 나는 민물어류구이를 먹을 수 있다.At this time, the container has latent heat so guests can eat steamed fresh fish and grilled freshwater fish.
본 발명의 용기는 용기의 내면에 깻잎, 호박잎, 바나나잎 등을 깔고 민물어류를 넣어 맛을 증진시킬 수 있으며, 각종양념을 넣고 가열 증식하여 다양한 민물어류 요리를 할 수 있는 민물고기의 특수 가공방법 및 그 용기를 형성한다.The container of the present invention can spread the freshwater fish by laying sesame leaves, pumpkin leaves, banana leaves, etc. on the inner surface of the container, and enhance the taste, and special processing method of freshwater fish that can cook various freshwater fish by heating and propagating various seasonings. And the container.
본 발명의 다른 실시예는 용기의 형상을 민물어류의 형상을 갖도록 하여 민물어류에 대한 시각효과를 높여 취식시 식욕을 한층 높였다.Another embodiment of the present invention by having the shape of the container to have the shape of freshwater fish to increase the visual effect on freshwater fish to further increase the appetite when eating.
도 3에 도시한 본 발명의 또 다른 실시예의 민물고기의 특수 가공방법 및 그 용기는 외부면에 측면턱이 없는 구조이므로 외부의 틀 또는 홀(Hole)에 넣어 사용이 가능하다.The special processing method and the container of the freshwater fish of another embodiment of the present invention shown in Figure 3 can be used to put in the outer frame or hole (Hole) because there is no side jaw structure on the outer surface.
본 발명의 또 다른 실시예는 상하부용기가 일측을 중심으로 열리고 닫기가 쉽게 장석 또는 결착턱이 형성된 결착구에 연결핀을 장착하여 사용이 편리하도록 하였다. 또한 클램프가 용기의 결착턱에 끼여 고정되므로 클램프의 중간부에 연결핀이 삽입되어 클랜프를 축으로 열리고 닫힐 수 있도록 구성된다.Another embodiment of the present invention was easy to use by mounting the connecting pin to the upper and lower container is a feldspar or binding jaw formed easy to close and close to one side. In addition, since the clamp is fixed to the binding jaw of the container, the connecting pin is inserted in the middle portion of the clamp and configured to open and close the clan shaft.
예컨대, 본 발명의 민물고기의 특수 가공방법 및 그 용기의 형상은 다양한 모양을 갖도록 형성되며 민물고기의 특수 가공방법 및 그 용기에 한 개 이상의 넣을 수 있는 크기는 본 발명에 한정되지 않는다.For example, the special processing method of the freshwater fish of the present invention and the shape of the container is formed to have a variety of shapes and the special processing method of the freshwater fish and the size that can be put into one or more of the container is not limited to the present invention.
이상 설명한 바와 같이, 본 발명의 민물고기의 특수 가공방법 및 그 용기는 내용물이 타지 않고 증숙되므로 유연성이 있는 특수근육질을 파괴하지 않는 효과가 있다. 또한, 폐기되는 호일의 낭비와 환경오염이 발생되지 않고 대량생산이 가능하고 특히 사용이 매우 편리한 효과가 있으므로 식품가공산업상 매우 유용한 발명인 것이다.As described above, the special processing method and the container of the freshwater fish of the present invention has the effect of not destroying the flexible special muscle because it is steamed without burning the contents. In addition, it is a very useful invention in the food processing industry because it is possible to mass-produce without a waste of waste and environmental pollution generated, and particularly easy to use.
Claims (4)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990016794A KR100322767B1 (en) | 1999-05-11 | 1999-05-11 | Container for specially processing fresh-water fish |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019990016794A KR100322767B1 (en) | 1999-05-11 | 1999-05-11 | Container for specially processing fresh-water fish |
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| KR100322767B1 KR100322767B1 (en) | 2002-02-07 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2556382C1 (en) * | 2014-09-10 | 2015-07-10 | Олег Иванович Квасенков | Method for manufacture of "fish filled cabbage rolls" preserves for children alimentation |
| RU2568692C1 (en) * | 2014-10-28 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "borsch with sea bream" |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6044890B2 (en) * | 1981-04-21 | 1985-10-05 | 株式会社同和 | packaged food |
| JPS592674A (en) * | 1982-06-07 | 1984-01-09 | Takatoshi Endo | Preparation of fish roasted in packed state |
| JPS6291991U (en) * | 1985-11-29 | 1987-06-12 | ||
| JPS6427450A (en) * | 1987-07-22 | 1989-01-30 | Akimasa Sato | Food of pilchard preserved in vinegar |
| KR100193223B1 (en) * | 1996-11-21 | 1999-06-15 | 권예택 | Special Processing Method of Catfish |
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1999
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2556382C1 (en) * | 2014-09-10 | 2015-07-10 | Олег Иванович Квасенков | Method for manufacture of "fish filled cabbage rolls" preserves for children alimentation |
| RU2568692C1 (en) * | 2014-10-28 | 2015-11-20 | Олег Иванович Квасенков | Method for production of preserves "borsch with sea bream" |
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| KR100322767B1 (en) | 2002-02-07 |
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