KR20030094199A - 해조류 분말과 쑥, 녹차, 키토산 추출액을 이용한 간 절임생선의 제조방법 - Google Patents
해조류 분말과 쑥, 녹차, 키토산 추출액을 이용한 간 절임생선의 제조방법 Download PDFInfo
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- KR20030094199A KR20030094199A KR1020030083704A KR20030083704A KR20030094199A KR 20030094199 A KR20030094199 A KR 20030094199A KR 1020030083704 A KR1020030083704 A KR 1020030083704A KR 20030083704 A KR20030083704 A KR 20030083704A KR 20030094199 A KR20030094199 A KR 20030094199A
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- South Korea
- Prior art keywords
- fish
- manufacturing
- pickled
- green tea
- producing
- Prior art date
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L5/20—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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Edible Seaweed (AREA)
Abstract
Description
Claims (11)
- 생선을 세척하고 다듬어 손질하는 제 1단계와,상기 다듬어진 생선에 소금을 살포하여 염장하는 제 2단계와,알긴산이 함유된 해조류 분말을 상기 염장된 생선 표면에 살포하는 제 3단계와,상기 소금과 해조류 분말로 염장된 생선을 숙성시키는 제 4단계와,상기 공정을 거친 생선을 진공 포장하는 제 5단계로 이루어지는 것을 특징으로하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제 3단계에서의 해조류 분말은 특히 다시마 분말인것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제 3단계에서의 해조류 분말은 특히 미역 또는 톳 분말인것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제조방법의 제 1단계와 제 2단계에 사이에, 키토산액을 생선 표면에 바르는 단계가 추가되는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제조방법의 제 1단계와 제 2단계에 사이에, 쑥 추출액으로 생선을 함침시키는 단계가 추가되는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제조방법의 제 1단계와 제 2단계에 사이에, 녹차 추출액으로 생선을 함침시키는 단계가 추가되는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제조방법의 제 1단계와 제 2단계에 사이에, 쑥 추출액으로 생선을 함침시키는 단계와 키토산액을 생선 표면에 바르는 단계가 추가되는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제조방법의 제 1단계와 제 2단계에 사이에, 녹차 추출액으로 생선을 함침시키는 단계와 키토산액을 생선 표면에 바르는 단계가 추가되는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항에 있어서,상기 제조방법의 제 1단계와 제 2단계에 사이에, 쑥 추출액으로 생선을 함침시키는 단계와 녹차 추출액으로 생선을 함침시키는 단계가 추가되는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제 1항 있어서,상기 제 4단계의 숙성은 0℃ ~ -10℃의 숙성고에서 24시간내지 72시간 동안 숙성시키는 것을 특징으로 하는 간 절임 생선의 제조방법.
- 제1 항 내지 제 10항중 어느 하나의 항에 있어서,상기 제조방법의 제 5단계에서 간 절임 생선과 생다시마 그리고 소나무 박판지를 순차적으로 구성하여 포장하는 것을 특징으로하는 간 절임 생선의 제조방법.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100666473B1 (ko) * | 2005-07-22 | 2007-01-11 | 전근식 | 검은콩분말을 이용한 생선의 염장방법 |
KR100734591B1 (ko) * | 2006-04-05 | 2007-07-03 | 주식회사 중앙수산 | 포도와인을 이용한 고등어의 염장방법 |
KR100755480B1 (ko) * | 2006-04-05 | 2007-09-05 | 주식회사 중앙수산 | 생선의 염장방법 |
KR101330451B1 (ko) * | 2012-02-09 | 2013-11-15 | 강릉원주대학교산학협력단 | 톳 정유를 이용한 명란젓의 제조방법 |
KR102615389B1 (ko) * | 2023-04-04 | 2024-01-12 | 주식회사 해누리 | 키토산 고등어 제조 방법 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101338245B1 (ko) * | 2011-10-04 | 2013-12-10 | 오종희 | 톳과 검은콩을 함유한 고등어 및 그 가공방법 |
KR101317688B1 (ko) | 2011-11-24 | 2013-10-15 | 강릉원주대학교산학협력단 | 다시마를 함유한 저장성이 탁월하고 미네랄이 다량 함유된 간고등어를 제조하는 제조방법 |
KR101317689B1 (ko) * | 2011-11-24 | 2013-10-15 | 강릉원주대학교산학협력단 | 미역을 함유한 저장성이 탁월하고 미네랄이 다량 함유된 간고등어를 제조하는 제조방법 |
KR101509634B1 (ko) | 2013-09-16 | 2015-04-07 | 강태웅 | 등푸른생선의처리방법 |
-
2003
- 2003-11-24 KR KR10-2003-0083704A patent/KR100519399B1/ko active IP Right Grant
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100666473B1 (ko) * | 2005-07-22 | 2007-01-11 | 전근식 | 검은콩분말을 이용한 생선의 염장방법 |
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KR100755480B1 (ko) * | 2006-04-05 | 2007-09-05 | 주식회사 중앙수산 | 생선의 염장방법 |
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