KR200310635Y1 - Fish Pouch that use smoking - Google Patents
Fish Pouch that use smoking Download PDFInfo
- Publication number
- KR200310635Y1 KR200310635Y1 KR20-2003-0003021U KR20030003021U KR200310635Y1 KR 200310635 Y1 KR200310635 Y1 KR 200310635Y1 KR 20030003021 U KR20030003021 U KR 20030003021U KR 200310635 Y1 KR200310635 Y1 KR 200310635Y1
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- South Korea
- Prior art keywords
- fish
- minutes
- vacuum
- smoked
- cooked
- Prior art date
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- 230000000391 smoking effect Effects 0.000 title description 2
- 241000251468 Actinopterygii Species 0.000 claims abstract description 64
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 4
- 238000009938 salting Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 3
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 3
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims description 10
- 229920002554 vinyl polymer Polymers 0.000 claims description 10
- 239000002184 metal Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 229940077082 red pepper extract Drugs 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract description 2
- 229940116257 pepper extract Drugs 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 9
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 6
- 238000009461 vacuum packaging Methods 0.000 description 6
- 239000000779 smoke Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- TXVHTIQJNYSSKO-UHFFFAOYSA-N BeP Natural products C1=CC=C2C3=CC=CC=C3C3=CC=CC4=CC=C1C2=C34 TXVHTIQJNYSSKO-UHFFFAOYSA-N 0.000 description 3
- 231100000357 carcinogen Toxicity 0.000 description 3
- 239000003183 carcinogenic agent Substances 0.000 description 3
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003575 carbonaceous material Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000001247 metal acetylides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- 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
- B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
-
- 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
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
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)
Abstract
본 고안은 미리 훈제 요리한 생선을 냉각한 후 진공포장 한 살균 완전 가공된제품으로 소비자가 구입후 전자레인지에 데우나 끊는 물에 데우는 방법으로 간편히 먹을 수 있는 훈제를 이용한 완전가공 생선의 조리방법에 관한 것이다.The present invention is a sterilized fully processed product that is cooled and vacuum-packed beforehand, and then vacuum-packed. It is about.
상기 본 고안은 생선을 머리와 뼈를 제거한 후 염도 3%-20%의 염수에 기타 생선의 풍미를 높일 수 있는 풋고추엑기스, 와인,생강즙, 키위 또는 파인애플즙을 첨가하여 5시간에서 72시간 염장하고,The present invention removes the fish head and bone, salted 3% -20% brine and salted with other green pepper extract, wine, ginger juice, kiwi or pineapple juice to increase the flavor of other fish and salted for 5 to 72 hours ,
상기 염장 공정을 거친 간이 밴 생선을 세척한 후 훈연기에 넣어서 5분에서 30분 50∼700℃로 열풍 건조하고,After washing the simple van fish after the salting process, put it in a smoker and dry with hot air at 50 to 700 ℃ for 5 minutes to 30 minutes,
건조공정이 완료된 생선에 훈연 향이 적당하게 흡착되도록하기 위해 생선의 종류와 크기에 따라 5분에서 30분 동안 50∼70℃로 훈연하고,In order to ensure that the smoked flavor is properly adsorbed on the dried fish, smoked at 50-70 ℃ for 5 to 30 minutes, depending on the type and size of the fish.
훈연 공정이 완료된 생선을 70-90℃의 온도로 30-120분간 쿠킹하고,Cook the finished fish for 30-120 minutes at a temperature of 70-90 ℃,
쿠킹한 생선을 진공포장하기 위하여 5℃ 의 냉장고에 15℃이하로 30-60분간 냉각하여 된 가공생선을 진공포장 하고, 오염된 세균을 살균하기 위하여 80-100℃의 물에 5분에서 15분간 이차살균하여 된 생선 파우취를 특징으로 한다.Vacuum package the cooked fish in a refrigerator at 5 ℃ for 30-60 minutes to vacuum the cooked fish for 30-60 minutes or less, and sterilize contaminated bacteria in water at 80-100 ℃ for 5 to 15 minutes. It is characterized by a secondary sterilized fish pouch.
Description
본 고안은 미리 훈제 요리한 생선을 냉각한 후 진공포장 한 살균 완전 가공된제품으로 소비자가 구입후 전자레인지에 데우나 끊는 물에 데우는 방법으로 간편히 먹을 수 있는 훈제를 이용한 완전가공 생선의 조리방법에 관한 것이다.The present invention is a sterilized fully processed product that is cooled and vacuum-packed beforehand, and then vacuum-packed. It is about.
일반적으로, 가정에서 생선의 구이 및 튀김요리를 할 때는 석쇠 및 후라이팬에서 조리를 하는데 그 조리를 할 때 생선고유의 비린내와 연기로 인하여 생선요리를 꺼리는 경우가 많았으으며, 고온에서 익히는 관계로 생선이 가지고 있는 영양분이 많이 파괴되는 단점이 있었다. 그리고 생선이 육고기에 비해서 건강에 좋다고 인식되어 왔으나 생선의 비린내 때문에 생선요리를 꺼리는 경우가 많았다. 그리고 기존에는 생선 유통기간을 늘리기 위해서는 냉동유통하게 되는데, 이는 생선의 풍미가 떨어지는 문제점이 있었다.In general, when grilling and frying fish at home, they are cooked on a grill and a frying pan. When cooking, fish are often reluctant to fish due to the fishy and smoke-specific fish. There was a disadvantage that many of the nutrients that fish have been destroyed. Although fish have been recognized as healthier than meat, fish have often been reluctant to fish because of its fishy smell. In addition, conventionally, in order to increase the fish distribution period, the frozen distribution, which has a problem that the flavor of the fish falls.
또한 생선을 조리할 때 열을 과하게 가하게 되면 생선의 표면에 탄화물이 발생하게 된다. 이 탄화물에는 발암성이 강한 벤조(a)피렌 등 여러 발암물질이 생성된다. 특히 검게 탄 생선이나 고기에 형성된 탄화물은 벤조(a)피렌보다 110-300배나 더 강한 돌연변이성 유해물질이 있는데 이물질은 단백질을 구성하는 아미노산이 타서 만들어진 것으로 이를 섭취하는 사람들의 건강에 치명적인 타격을 주는 단점이 있었다.In addition, excessive heat when cooking fish generates carbides on the surface of the fish. This carbide produces various carcinogens such as benzo (a) pyrene, which is highly carcinogenic. In particular, charcoal formed in blacked fish or meat contains mutant harmful substances 110-300 times stronger than benzo (a) pyrene, which is made by burning the amino acids that make up protein, which can be fatal to the health of those who consume it. There was a downside.
따라서 본 고안은 생선 굽는 냄새의 발생과 요리시 건강에 해로운 물질의 발생 그리고 조리의 번거로움에 의해 생선요리를 꺼리게 되고, 유통과정에서의 변질로인하여 맛이 떨어지게 되는 단점들을 해소하기 위해 창안한 것이다.Therefore, the present invention was devised to solve the drawbacks of fish dish reluctance caused by the occurrence of fish odor, the generation of harmful substances during cooking, and the hassle of cooking, and the taste deterioration due to the deterioration in the distribution process. .
본 고안의 목적은, 훈연으로 완전히 익히는 조리공정을 거치고 이를 진공포장하여 시중에 유통 판매시킴에 따라 소비자들이 식품점 등지에서 손쉽게 구입하여 간단한 방법으로 데워 간편하게 생선요리를 취식할 수 있도록 하는데 있다.The purpose of the present invention is to go through the cooking process fully cooked with fume and vacuum-packed it for distribution on the market, so that consumers can easily buy it at food stores, etc., and eat it simply by eating it in a simple way.
본 고안의 다른 목적은, 훈연 향에 의해서 생선의 비린내를 현저하게 감소시키는데 있다.Another object of the present invention is to significantly reduce the fishy smell of fish by smoked aroma.
본 고안의 또다른 목적은 생선을 완전가공 하는 과정에서 살균되어 진공포장 하고 진공포장 이차살균을 하여서 냉장 보존함에 따라 냉장유통기간을 현저하게 늘리도록 하는데 있다.Another object of the present invention is to sterilize the fish in the process of complete processing, vacuum packaging and vacuum packaging secondary sterilization to significantly increase the refrigeration shelf life by preservation.
도 1은 본 고안의 생선 파우취 상태를 나타낸 도면.1 is a view showing a fish pouch state of the present invention.
*** 도면의 주요 부분에 대한 부호의 설명 ****** Explanation of symbols for the main parts of the drawing ***
10 - 포장지 12 - 절취홈10-Wrapping Paper 12-Cutout
20 - 금속선20-metal wire
상기 목적을 달성하기 위한 본 고안은,The present invention for achieving the above object,
본 고안은 생선을 머리와 뼈를 제거한 후 염도 3%-20%의 조미액에 기타 향신료 및 조미료를 첨가하여 5시간에서 72시간염장하고 수세한 후 훈연기에 넣어서 5분에서 20분 50∼60℃ 열풍 건조하고, 5분에서 15분 훈연한 후 70-90℃의 온도로 40-80분간 쿠킹하여 냉각한 후 진공포장 한 살균 완전 가공된제품으로 전자레인지에 데워먹거나 끊는 물에 데워먹을 수 있게 한 것이다.The present invention removes fish heads and bones, and then adds other spices and seasonings to the salt solution of 3% -20% salinity, salting it for 5 hours to 72 hours, washing it and putting it in a smoker. Hot air dried, steamed for 5 to 15 minutes, cooked for 40 to 80 minutes at a temperature of 70-90 ° C, cooled, and vacuum-packed. will be.
이하, 본 고안의 실시예를 설명한다.Hereinafter, embodiments of the present invention will be described.
(필렛및 염장)(Fillet and salted)
본 고안은 생선을 머리와 뼈를 제거한 후 염도 3%-20%의 염수에 기타 생선의 풍미를 높일 수 있는 풋고추엑기스, 와인,생강즙, 키위 또는 파인애플즙과 같은 첨가물을 첨가하여 5시간에서 72시간 염장한다. 이때 첨가물은 다양한 재료를 사용할 수 있다.The present invention removes fish heads and bones, and adds salt, 3% -20% saline, to other fish flavors, such as green pepper extract, wine, ginger juice, kiwi or pineapple juice, for 5 to 72 hours. Salt. At this time, the additive may use a variety of materials.
이때 염도 3%-20%의 조미액에 5시간에서 72시간 염장한 이유는 생선의 종류(육질및 크기)에 따라서 짜거나 싱겁지 않은 범위에서 생선의 모든 부분이 고르게 간이 배게 하기 때문이다.The salt is salted in the salt solution of 3% -20% for 5 hours to 72 hours because all parts of the fish are evenly soaked in the salty or unsalted range depending on the type (flesh and size) of the fish.
(세척후 건조 및 훈연)(Dry and smoke after washing)
간이 밴 생선을 세척한 후 훈연기에 넣어서 5분에서 30분 50∼70℃로 열풍 건조한다, 이때 건조는 훈연을 하기 위한 공정이다.After washing the simple van fish, put it in a smoker and dry it with hot air at 50 to 70 ° C. for 5 minutes to 30 minutes, and the drying is a process for smoking.
생선의 표면에 수분이 너무 많으면 훈연향의 흡착이 어렵고, 건조가 부족하면 생선이 균일하게 훈연하는 것이 어려우며 건조가 너무 많이 되면 생선의 지방이 소멸되어 육질이 부드럽지 못하기 때문에 생선의 종류(육질 및 크기)에 따라서 건조시간을 달리한다.If there is too much water on the surface of the fish, it is difficult to adsorb the smoked fragrance, and if the drying is insufficient, it is difficult to smoke the fish evenly, and if the drying is too much, the fat of the fish disappears and the meat is not soft. And size) to vary the drying time.
건조공정이 완료된 생선에 훈연 향이 적당하게 흡착되도록하기 위해 생선의 종류와 크기에 따라 5분에서 30분 동안 50∼70℃로 훈연한다. 이 공정에 의해 생선의 비린내가 현저하게 감소된다.In order for the smoke to be adsorbed properly on the dried fish, smoke it at 50 to 70 ℃ for 5 to 30 minutes depending on the type and size of the fish. This process significantly reduces the fishy smell of fish.
(쿠킹및 냉각)(Cooking and cooling)
훈연 공정이 완료된 생선을 70-90℃의 온도로 30-120분간 쿠킹 한다. 이때 온도가 너무 높으면 생선이 균일하게 익지 않으므로 생선의 종류(육질 및 크기)에 따라서 쿠킹의 온도 및 시간을 결정한다. 비교적 낮은 온도에서 쿠킹을 하기 때문에 탄화물질이 발생되지 않아 발암물질이 발생될 우려는 제거된다.Cook the finished fish for 30-120 minutes at a temperature of 70-90 ° C. If the temperature is too high, the fish is not cooked uniformly, so the cooking temperature and time are determined according to the type (meat and size) of the fish. Cooking at a relatively low temperature eliminates the risk of carcinogens because carbonaceous materials are not generated.
그리고 쿠킹한 생선을 진공포장하기 위하여 5℃ 의 냉장고에 15℃이하로 30-60분간 냉각한다.In order to vacuum cook the cooked fish, it is cooled in a refrigerator at 5 ° C. under 15 ° C. for 30-60 minutes.
(진공포장 및 이차살균)(Vacuum packaging and secondary sterilization)
조리가 되어 냉각공정을 거친 생선을 진공포장 한 후 포장과정에서 오염된 세균을 살균하기 위하여 80-100℃의 물에 5분에서 15분간 이차살균을 한다.After vacuum-packing the cooked and cooled fish, secondary sterilization is performed for 5 to 15 minutes in 80-100 ℃ water to sterilize the contaminated bacteria during the packaging process.
상기 이차살균 공정에 의해 냉장보관시 약 30일 정도까지 보존이 가능하므로 유통기한이 대폭 늘어나게 된다.By the secondary sterilization process when the refrigeration can be stored for about 30 days, the shelf life is greatly increased.
한편 도 1에서와 같이 진공포장지에는 절취수단을 갖는다. 이 절취수단은 소비자가 취식을 위해 생선을 데운 후 포장비닐(10)를 벗겨낼 때 보다 편리하게 벗겨낼 수 있도록 하기 위한 것으로서, 그 구성은 진공 포장비닐(10)에 열전도효율이 높은 금속선(20)을 개재시켰다.Meanwhile, as shown in FIG. 1, the vacuum packaging paper has a cutting means. This cutting means is to allow the consumer to peel off the packaging vinyl 10 more conveniently after warming the fish for eating, the configuration is a metal wire (20) of high thermal conductivity efficiency in the vacuum packaging vinyl (10) ).
상기 금속선(20)은 생선을 데우기 위해 열을 가하면 그 열에 가열되어 밀착된 포장비닐(10)을 들뜨게 하거나 부분적으로 용해되도록 한 것이다.When the metal wire 20 is heated to heat the fish, the metal wire 20 is heated to the heat to excite or partially dissolve the packed vinyl 10.
그리고 포장비닐(10)의 가장자리 일측에 절취홈(12)을 형성하여 금속선(20)의 위치까지 쉽게 찢을 수 있도록 하였다.And the cutting groove 12 is formed on one side of the edge of the packaging vinyl 10 to be easily torn to the position of the metal wire 20.
사용방법은 생선 파우취를 데울때 금속선(20)이 가열되게 되고, 그 열에 의해 밀착되어 있던 상하 포장비닐(10)이 부분적으로 들뜨게 된다. 이때 절취홈(12)을 이용하여 포장비닐(10)을 금속선(20)이 있는 위치까지 찢은 후 금속선(20)의 열에 의해 상하로 들뜬 포장비닐(10)를 상하로 분리시키게 되면 간편하게 포장 비닐(10)을 분리할 수 있게 된다.In the method of use, when the fish pouch is heated, the metal wire 20 is heated, and the upper and lower packaging vinyl 10 which is in close contact with the heat is partially lifted. At this time, after tearing the packaging vinyl 10 to the position where the metal wire 20 is located by using the cutout groove 12, the packaging vinyl 10 which is lifted up and down by the heat of the metal wire 20 is vertically packed with vinyl ( 10) can be separated.
이상에서 살명한 바와 같이 본 고안은 그 동안 가정에서 생선 굽는 냄새 때문에 생선요리를 꺼렸거나 생선 굽는 냄새를 없애기 위하여 장시간 환기를 해야 하기 때문에 생선의 조리가 매우 번거로웠으나 본 고안의 제조공정을 통하여 레트로트 형태로 제조되어 시중에 유통 판매되기 때문에 소비자는 식품점 등지에서 손쉽게 구입하여 생선 고유의 맛을 느끼면서 장소에 구애 없이 간편하게 취식할 수 있는 등의 효과가 있다.As described above, the present invention has been very cumbersome since the cooking of fish is very cumbersome because the smell of grilling fish at home has been reluctant for a long time, or it has to be ventilated for a long time to eliminate the smell of grilling fish. Since it is manufactured in the form of a trot and sold on the market, consumers can easily purchase it at food stores and the like, and can easily eat without regard to the place while feeling the unique taste of fish.
또한 생선의 비린냄새 때문에 생선 먹기를 꺼려왔던 소비자들도 부담 없이생선요리를 즐길 수 있다는 장점이 있다.In addition, consumers who have been reluctant to eat fish because of the fishy smell can enjoy fish dishes casually.
특히 본 고안은 소비자들이 기존의 생선의 구이나 튀김요리에 비하여 저온에서 장시간 조리되기 때문에 가열로 검게 탄 식품에는 발생하는 발암성이 강한 벤조(a)피렌 등 여러 발암물질들이 전혀 발생되지 않기 때문에 안전하게 취식할 수 있는 장점이 있다.In particular, the present invention is safer because many carcinogens such as benzo (a) pyrene, which are strongly carcinogenic, are not generated in blackened foods because they are cooked at a low temperature for a long time at low temperatures compared to conventional grilled fish or fried foods. There is an advantage to eating.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20-2003-0003021U KR200310635Y1 (en) | 2003-01-30 | 2003-01-30 | Fish Pouch that use smoking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20-2003-0003021U KR200310635Y1 (en) | 2003-01-30 | 2003-01-30 | Fish Pouch that use smoking |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2003-0006170A Division KR100488105B1 (en) | 2003-01-30 | 2003-01-30 | Mesh dipper method of fish and pouch that use smoking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR200310635Y1 true KR200310635Y1 (en) | 2003-04-16 |
Family
ID=49404918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR20-2003-0003021U KR200310635Y1 (en) | 2003-01-30 | 2003-01-30 | Fish Pouch that use smoking |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR200310635Y1 (en) |
-
2003
- 2003-01-30 KR KR20-2003-0003021U patent/KR200310635Y1/en not_active IP Right Cessation
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