KR20030071992A - manufacturing method colored squid - Google Patents
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- KR20030071992A KR20030071992A KR1020020011499A KR20020011499A KR20030071992A KR 20030071992 A KR20030071992 A KR 20030071992A KR 1020020011499 A KR1020020011499 A KR 1020020011499A KR 20020011499 A KR20020011499 A KR 20020011499A KR 20030071992 A KR20030071992 A KR 20030071992A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000004040 coloring Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000000049 pigment Substances 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 15
- 150000007523 nucleic acids Chemical class 0.000 claims description 12
- 102000039446 nucleic acids Human genes 0.000 claims description 12
- 108020004707 nucleic acids Proteins 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 241000157835 Gardenia Species 0.000 claims description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 3
- 239000001055 blue pigment Substances 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 239000009627 gardenia yellow Substances 0.000 claims description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 1
- 240000001972 Gardenia jasminoides Species 0.000 abstract 1
- 230000035515 penetration Effects 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 4
- 230000006837 decompression Effects 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 238000005034 decoration Methods 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000481 effect on pigmentation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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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
- A23L17/50—Molluscs
-
- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/044—Colouring
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 오징어의 조미과정을 단순 상압 조미 방법으로 시행한 것 보다 조미액의 침투 효율을 높이기 위하여 정차압식으로 압력을 가해 육질 내부까지 고르게 침투하게 함으로서 표면과 내부의 맛이 균일하게 할뿐 아니라 천연색소를 활용 착색하여 사용자의 기호를 높이거나 요리의 장식용으로 활용하도록 한 칼라 오징어의 제조방법에 관한 것이다.According to the present invention, the seasoning process of squid is applied to the meat inside by applying pressure with a constant pressure to improve the penetration efficiency of seasoning liquid rather than the simple atmospheric pressure seasoning method. The present invention relates to a method for producing a color squid, which is used to colorize pigments to enhance user's taste or to decorate a dish.
일반적으로 조미오징어의 제조기술에서 종래의 기술과 같이 상압에서 가열 조리함으로서 조미액의 침투가 불균일하여 완제품에서의 맛이 표면과 내부가 균일하지 않아 기호가 떨어지는 문제점이 이었다 이러한 문제점을 보완하고자 조미과정의 공정을 개선하여 가압과 감압을 반복하여 조미액의 내부침투를 용이하게 하고 조미액과 더불어 천연 색소류 또는 영양제를 활용한 착색하여 건조 소비자의 기호를 높이며 착색이 된 오징어의 활용이 취식 이외 장식에도 활용 됨으로서 제품의 활용도를 높이는데 그 목적이 있다.In general, in the manufacturing technology of seasoned squid, the cooking of seasoned squid is heated at normal pressure, so that the infiltration of seasoning liquid is uneven and the taste of the finished product is not uniform on the surface and inside. By improving the process, it is easy to penetrate the seasoning liquid by repeating pressurization and depressurization, and it is colored with natural pigments or nutrients together with seasoning liquid to increase the taste of dried consumers, and the use of colored squid is used for decoration other than eating. The purpose is to increase the utilization of the product.
따라서 본 발명은 상기의 제반문제를 해결하기 위해 창출된 것으로서 그 목적은 오징어 조미과정에서 조미액의 침투가 표면과 내부에 차이가 없이 고르게 이루어 지도록 할 뿐만 아니라 천연색소를 이용하여 착색하여 건조함으로서 사용자의 기호를 높이거나 요리의 장식용으로 활용하도록 한 칼라 오징어의 제조방법을 제공함에 있다.Therefore, the present invention was created to solve the above problems, and its purpose is not only to make the penetration of seasoning liquid in the squid seasoning process without difference between the surface and the inside, as well as to color and dry using natural pigment. The present invention provides a method for producing a color squid, which is used to enhance a taste or to decorate a dish.
상기 목적을 달성하기 위한 본 발명은, 오징어 조미액이 표면과 내부에 고루 침투되도록 가압 및 감압을 반복하면서 조미과정을 거치도록 하며 동시에 천연 색소를 착색시키는 방법에 있어서,In order to achieve the above object, the present invention, in the method of going through the seasoning process while repeating the pressurization and depressurization so that the squid seasoning liquid evenly penetrates the surface and inside, at the same time coloring the natural pigment,
치자에서 추출한 색소를 0.1 ∼ 5％, 정제염을 0.1 ∼ 5％, 핵산을 0.01 0.2% 첨가한 용액에 껍질이 제거된 오징어를 넣어 0.5 ∼ 1.8 kg/cm2 의 가압조건에서 30분, 150 350mmHg 의 감압하에서 30분 반복하며 15 ∼ 85℃의 온도에서 60-120분간 가열 교반하고 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 이루어지는 특징을 갖는다.Dehydrated squid was added to a solution containing 0.1 to 5% of the pigment extracted from gardenia, 0.1 to 5% of purified salt, and 0.01 to 0.2% of nucleic acid, and the pressure was reduced to 150 350 mmHg at a pressure of 0.5 to 1.8 kg / cm2 for 30 minutes. It is repeated under 30 minutes and heat-stirred for 60-120 minutes at a temperature of 15-85 degreeC, and it is made by drying for 4-8 hours at the temperature of 30-60 degree.
또한 목적을 달성하기 위한 본 발명은, 오징어의 표면에 천연색소를 착색시키는 방법에 있어서,In addition, the present invention for achieving the object, in the method for coloring the natural pigment on the surface of the squid,
코치닐에서 추출한 색소를 0.5 ∼ 6％, 정제염을 0.1 ∼ 5％, 핵산을 0.01 0.2% 첨가한 용액에 오징어를 넣어 0.5 ∼ 1.8 kg/cm2 의 가압조건에서 30분, 150350mmHg 의 감압하에서 30분 반복하며 15 ∼ 85℃의 온도에서 60-120분간 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 이루어지는 특징을 갖는다Squid was added to a solution containing 0.5 to 6% of pigment extracted from cochinil, 0.1 to 5% of purified salt, and 0.01 to 0.2% of nucleic acid, followed by 30 minutes at a pressure of 0.5 to 1.8 kg / cm2 and 30 minutes under reduced pressure of 150350 mmHg. It is characterized by drying for 4-8 hours at a temperature of 30-60 degrees after heating and stirring for 60-120 minutes at a temperature of 15 ~ 85 ℃
또한 목적을 달성하기 위한 본 발명은, 오징어의 표면에 천연색소를 착색시키는 방법에 있어서,In addition, the present invention for achieving the object, in the method for coloring the natural pigment on the surface of the squid,
치자 청색소와 치자 황색소를 72.8 : 27.2의 비율로 혼합한 색소를 0.1 ∼ 5％, 정제염을 0.1 ∼ 7％, 핵산을 0.01 0.2% 첨가한 용액에 오징어를 넣어 0.5 ∼ 1.8 kg/cm2 의 가압조건에서 30분, 150 350mmHg 의 감압하에서 30분 반복하며 15 ∼ 85℃의 온도에서 60-120분간 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 이루어지는 특징을 갖는다.Squid was added to a solution containing 0.1 to 5% of a pigment containing gardenia blue pigment and gardenia yellow pigment at a ratio of 72.8: 27.2, 0.1 to 7% of purified salt and 0.01 to 0.2% of nucleic acid, and pressurized at 0.5 to 1.8 kg / cm2. 30 minutes under conditions, and 150 minutes repeated under reduced pressure of 150 350mmHg, and after drying for 60-120 minutes at a temperature of 15 to 85 ℃ 60 to 120 minutes has a characteristic made by drying for 4-8 hours at a temperature of 30-60 degrees.
또한 목적을 달성하기 위한 본 발명은, 오징어의 표면에 천연색소를 착색시키는 방법에 있어서,In addition, the present invention for achieving the object, in the method for coloring the natural pigment on the surface of the squid,
캬라멜 색소를 0.1 ∼5％, 정제염을 2 ∼ 10％, 핵산을 0.01 0.2% 첨가한 용액에 오징어를 넣어 0.5 ∼ 1.8 kg/cm2 의 가압조건에서 30분, 150 350mmHg 의 감압하에서 30분 반복하며 15 ∼ 85℃의 온도에서 60-120분간 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 이루어지는 특징을 갖는다.Squid was added to a solution containing 0.1 to 5% of caramel pigment, 2 to 10% of purified salt, and 0.01 to 0.2% of nucleic acid, and repeated for 30 minutes at a pressure of 0.5 to 1.8 kg / cm < 2 > It is characterized by being dried for 4-8 hours at a temperature of 30-60 degrees after heating and stirring for 60-120 minutes at a temperature of ˜85 ° C.
이하 본 발명의 실시예를 보다 상세하게 설명한다.Hereinafter, the embodiment of the present invention will be described in more detail.
본 발명에 따른 오징어를 제조하기 위해서는 먼저 오징어의 표면에 조직감이 질긴 껍질을 제거한다. 껍질이 제거된 오징어는 조직 내부로 조미액의 침투가 용이할뿐 아니라 착색에도 효과적인 결과를 가진다.In order to prepare the squid according to the present invention, first, the texture of the skin on the surface of the squid is removed. Peeled squid not only facilitates the penetration of seasoning into the tissue, but also has an effective effect on pigmentation.
상기의 과정을 거친 오징어의 조미액 및 색소의 침투효과는 표 1에 도시된 바와 같다.Penetration effect of seasoning and pigment of squid after the above process is shown in Table 1.
표 1Table 1
상기와 같이 껍질이 제거된 오징어를 제조한 다음 아래에 기술되어지는 다양한 실시예와 같이 천연색소를 이용하여 다양한 색상을 입히는 착색 단계를 거치게 된다.After the squid is removed from the shell as described above it is subjected to a coloring step of applying a variety of colors using natural pigments as described in various embodiments described below.
[실시예 1]Example 1
황색 칼라 오징어의 제조Preparation of Yellow Collar Squid
치자에서 추출한 색소를 0.1 ∼ 5％, 정제염을 0.1 ∼ 5％, 핵산을 0.01 0.2% 첨가한 용액을 제조하고, 그 용액에 껍질이 제거된 오징어를 넣어 15 ∼ 85℃의 온도에서 2시간 동안 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 황색 칼라 오징어를 완성한다.A solution prepared by adding 0.1-5% of pigment extracted from gardenia, 0.1-5% of purified salt and 0.01 0.2% of nucleic acid was prepared, and the cuttled squid was added to the solution and heated at a temperature of 15-85 ° C. for 2 hours. The yellow color squid is completed by drying for 4-8 hours at 30-60 degrees after stirring.
가열시간 대비 색침투도에 대한 실시상태는 표 2 에 도시된 바와 같다.Embodiments for color permeability versus heating time are as shown in Table 2.
표 2TABLE 2
[실시예 2]Example 2
분홍색 칼라 오징어의 제조Preparation of pink collar squid
코치닐에서 추출한 색소를 0.1 ∼ 5％, 정제염을 0.1 ∼ 5％, 핵산을 0.01 0.2% 첨가한 용액을 제조하고, 그 용액에 껍질이 제거된 오징어를 넣어 15 ∼ 85℃의 온도에서 2시간 동안 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 황색 칼라 오징어를 완성한다.A solution prepared by adding 0.1-5% of the pigment extracted from cochinil, 0.1-5% of the purified salt and 0.01 0.2% of the nucleic acid was prepared, and the squid with the shell removed was added to the solution for 2 hours at a temperature of 15-85 ° C. The yellow color squid is completed by drying for 4-8 hours at the temperature of 30-60 degree after heat stirring.
가열시간 대비 색침투도에 대한 실시상태는 표 3 에 도시된 바와 같다.Embodiments for color permeability versus heating time are as shown in Table 3.
표 3TABLE 3
[실시예 4]Example 4
녹색 칼라 메추리알의 제조Preparation of Green Collar Quail Eggs
치자 청색소와 치자 황색소를 72.8 : 27.2의 비율로 혼합한 색소를 0.1 ∼ 5％, 정제염을 0.1 ∼ 5％, 핵산을 0.01 0.2% 첨가한 용액을 제조하고, 그 용액에껍질이 제거된 오징어를 넣어 15 ∼ 85℃의 온도에서 2시간 동안 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 황색 칼라 오징어를 완성한다.A solution prepared by adding 0.1-5% of a pigment, 0.1-5% of a purified salt, and 0.01-0.2% of nucleic acid was prepared by mixing a gardenia blue pigment and a gardenia yellow pigment at a ratio of 72.8: 27.2, and the shell was removed from the solution. After the stirring and heating for 2 hours at a temperature of 15 ~ 85 ℃ and dried for 4-8 hours at a temperature of 30-60 degrees to complete the yellow color squid.
가열시간 대비 색침투도에 대한 실시상태는 표 4 에 도시된 바와 같다.Embodiments of color permeability versus heating time are as shown in Table 4.
표 4Table 4
[실시예 5]Example 5
갈색 칼라 오징어의 제조Manufacture of brown collar squid
캬라멜 색소를 0.1 ∼ 5％, 정제염을 0.1 ∼ 5％, 핵산을 0.01 0.2% 첨가한 용액을 제조하고, 그 용액에 껍질이 제거된 오징어를 넣어 15 ∼ 85℃의 온도에서 2시간 동안 가열 교반 후 30 - 60도의 온도하에서 4-8시간 동안 건조 함으로써 황색 칼라 오징어를 완성한다.After preparing a solution containing 0.1-5% of caramel pigment, 0.1-5% of purified salt and 0.01 0.2% of nucleic acid, the cuttlefish was added to the solution and heated and stirred at a temperature of 15-85 ° C. for 2 hours. Yellow color squid is completed by drying for 4-8 hours at a temperature of 30-60 degrees.
[실시예 6]Example 6
가압 및 감압하에서의 칼라 오징어의 제조Preparation of Color Squid Under Pressurization and Decompression
실시예 1 ∼ 실시예 5 의 방법은 아래의 표 5 에 도시된 바와 같이 상압이 아닌 0.5 ∼ 1.8 kg/cm2 의 가압 및 150 350mmHg 의 감압하에서 각 30분간 2회 반복하며 조미 착색한 후 30 - 60도의 온도하에서 4-8시간 동안 건조 하여 칼라 오징어를 제조한다.The method of Examples 1 to 5 was repeated twice each for 30 minutes under pressure of 0.5 to 1.8 kg / cm2 and reduced pressure of 150 to 350 mmHg as shown in Table 5 below. Color squid is prepared by drying for 4-8 hours under the temperature of degrees.
표 5Table 5
이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하다는 것이 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다.The present invention described above is not limited to the above-described embodiments and the accompanying drawings, and various substitutions, modifications, and changes are possible in the art without departing from the technical spirit of the present invention. It will be clear to those of ordinary knowledge.
이상과 같은 본 발명은 오징어의 외부에 껍질을 제거하여 건조 후 식감을 좋게 할 뿐아니라 조미액 및 색소의 침투를 원활하게 하며 가압 및 감압의 조건하에서 조미를 시행하여 건조함으로서 기호에 따라 소비자가 선택할 수 있는 폭을 확대하고, 또한 취식의 용도 외에도 요리를 더욱 돋보일 수 있는 장식물로도 이용 가능하기 때문에 활용도가 높은 장점이 있다.The present invention as described above can remove the shell on the outside of the squid to improve the texture after drying, as well as facilitate the penetration of seasoning liquid and pigment, and seasoning under the conditions of pressurization and decompression to be dried by the consumer according to preference In addition to expanding the breadth of the use, and can also be used as a decoration that can make the dish stand out in addition to the purpose of eating, there is a high utilization advantage.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55165783A (en) * | 1979-06-13 | 1980-12-24 | Kyoei Shokuhin Sangyo Kk | Preparation of cuttlefish seasoned with "ume" vinegar |
| JPS62205770A (en) * | 1986-03-04 | 1987-09-10 | Tech Res Assoc Extru Cook Food Ind | Production of food |
| KR910006934A (en) * | 1989-09-22 | 1991-04-30 | 다니이 아끼오 | Polarizing element and optical head device using same |
| KR950023323A (en) * | 1994-01-26 | 1995-08-18 | 오일순 | Preparation of seasoned roasted squid |
| JPH1189543A (en) * | 1997-09-22 | 1999-04-06 | Sosho:Kk | Color development of crustaceans and color-developed crustaceans |
| KR20000010063A (en) * | 1998-07-30 | 2000-02-15 | 윤한걸 | Processing method of cuttle-fish |
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2002
- 2002-03-05 KR KR1020020011499A patent/KR20030071992A/en active IP Right Grant
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55165783A (en) * | 1979-06-13 | 1980-12-24 | Kyoei Shokuhin Sangyo Kk | Preparation of cuttlefish seasoned with "ume" vinegar |
| JPS62205770A (en) * | 1986-03-04 | 1987-09-10 | Tech Res Assoc Extru Cook Food Ind | Production of food |
| KR910006934A (en) * | 1989-09-22 | 1991-04-30 | 다니이 아끼오 | Polarizing element and optical head device using same |
| KR950023323A (en) * | 1994-01-26 | 1995-08-18 | 오일순 | Preparation of seasoned roasted squid |
| JPH1189543A (en) * | 1997-09-22 | 1999-04-06 | Sosho:Kk | Color development of crustaceans and color-developed crustaceans |
| KR20000010063A (en) * | 1998-07-30 | 2000-02-15 | 윤한걸 | Processing method of cuttle-fish |
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