KR20010100163A - Regarding the packing method using charcoal and algae that can remove the smell of fish, meat and vegetables, control the humidity and alleviate the deterioration during transportation - Google Patents

Abstract

The present invention is sterilized by pure algae and sesame charcoal removed impurities to have the form of three-dimensional charcoal and then frozen and dried by packing a certain amount in one paper when packing salt or general fish and meat in boxes and vinyl A state-of-the-art technology that removes fish and meat odors and mitigates corruption based on traditional packaging.

This is a packaging method that is easy to maintain freshness by reducing the smell of fish and meat, improving the taste of meat, and prolonging the decay time to extend the deterioration time during distribution and storage transportation.

Thus, common liquor and charcoal around us have excellent weakness and eco-friendliness, and use vital resources to revitalize life and decompose heavy metals. Oxygen supply, magnetism. It is designed to be applied to healthy food by applying detoxifying charcoal to fish and meat packaging. Currently, the range of general charcoal is not only partial application such as (filter health mat and water purifier filter using activated charcoal), but also applied to food to create a healthy dining table culture. That's how it works.

Description

Regarding the packaging method using charcoal and algae, which can remove the smell of fish, meat and vegetables, control the humidity and alleviate the deterioration during transportation

The present invention is a packaging method for removing fish and meat odor using charcoal and algae.

As a way to remove fishy fishy and improve meat quality, it utilizes the excellent features of charcoal, such as detoxification, neutralization, self-healing, heavy metal neutralization, and so on. The simple method of putting in a plastic bag and freeze-drying is the usual conventional processing method.

Put the uncontaminated sesame charcoal in Korean paper, and put it together when packing it in boxes and plastics to increase the freshness of the contents by deodorizing as well as reducing the cations that activate decay. It is applied to maintain the unique taste of fish and meat according to the new generation's taste by removing the coarse taste caused by the use of tap water by increasing the taste of fish that is light and drunken.

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The present invention sterilizes pure barley and .charcoal, which has been freed of impurities, and then sterilizes the shape of three-dimensional charcoal, and then freezes or packs salt or general fish and meat in a box and plastic when packed in a certain amount. Dry processing technology is a packaging method that removes fish and meat odors and reduces rot based on traditional processing methods.

This reduces the smell of fish and meat, improves the taste of meat, and prolongs the decay time, so that the freshness of the fish and vegetables, meat and vegetables can be easily replaced by preservatives. This is a method of packing with charcoal to keep deodorizing freshness.

①. Cutting the pure charcoal into the right size for the purpose

②.Cleaning the hatched glyphs cleanly

③. ① Wrap the charcoal of section ① and the notice of ② section to Hanji so that char and barley will not leak.

③.Packing method of additives for removing fish and meat odors by using Kojiri and Charcoal, which consists of packing the charcoal and Kojiri in Korean paper into the box and PP.wrap when packing fish, meat and vegetables.

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Claims (1)

The present invention is a clean fresh barley barley and impurities removed after sterilization of the charcoal and the shape of the three-dimensional charcoal and frozen salted or normal fish and meat when packing in a box and vinyl when packing a certain amount in a package together Alternatively, it is a packaging method that removes fish and meat odors and alleviates decay based on the traditional processing method using dry processing technology. This is fish and meat. Reduces the smell of vegetables, improves the taste of meat, prolongs the decay time, and maintains the freshness of the fish, vegetables, and meats instead of preservatives. It is a method of packing with Kojiri and Charcoal ①. Cutting the pure charcoal into the right size for the purpose ②.Cleaning the hatched glyphs cleanly ③. ① Wrap the charcoal of section ① and the notice of ② section to Hanji so that char and barley will not leak. ③. The packing method of additives for removing fish and meat odor by using the notification and the charcoal, which consists of packing the charcoal and kojiri in Korean paper in the box and PP. . Claims any method for packaging method using kojiri and charcoal as an alternative to preservatives for the purpose of deodorizing fish and meat vegetables