KR20040026727A - Manufacture method of processed marine products contain polyphenol - Google Patents

Manufacture method of processed marine products contain polyphenol Download PDF

Info

Publication number
KR20040026727A
KR20040026727A KR1020020058252A KR20020058252A KR20040026727A KR 20040026727 A KR20040026727 A KR 20040026727A KR 1020020058252 A KR1020020058252 A KR 1020020058252A KR 20020058252 A KR20020058252 A KR 20020058252A KR 20040026727 A KR20040026727 A KR 20040026727A
Authority
KR
South Korea
Prior art keywords
green tea
salting
salt
aquatic products
polyphenol
Prior art date
Application number
KR1020020058252A
Other languages
Korean (ko)
Inventor
양지영
윤종수
Original Assignee
윤종수
양지영
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 윤종수, 양지영 filed Critical 윤종수
Priority to KR1020020058252A priority Critical patent/KR20040026727A/en
Publication of KR20040026727A publication Critical patent/KR20040026727A/en

Links

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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2132—Other phenolic compounds, polyphenols
    • 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
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/214—Tea

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A method for producing a processed marine product containing functional components of green tea such as polyphenol, catechin or the like is provided. The product is removed in a fishy smell and has enhanced color and texture to have excellent palatability. CONSTITUTION: A frozen marine product is thawed with sea water, removed in scales and then preserved in sea water having a salinity of 5 to 20% and a content of green tea being 1 to 20% for 1 to 10hr under room temperature refrigeration. The marine product includes yellow croaker, red tilefish, flatfish, brown croaker, red fish, bream, stingray, yellow corvina or the like.

Description

폴리페놀함유 수산가공품의 제조방법{Manufacture method of processed marine products contain polyphenol}Manufacture method of processed marine products contain polyphenol

본 발명은 염장어류에 폴리페놀, 카테킨류등 녹차의 기능성 성분이 함유된 염장어류를 제조하는 방법 및 이로 인해 제조한 제품에 관한 것이다.The present invention relates to a method for producing a salty eel containing a functional ingredient of green tea, such as polyphenols, catechins in salted eel, and a product produced thereby.

녹차는 polyphenol화합물이 함유되어 있어 항산화, 항균, 항암, 소취의 기능을 하며 theanine 및 GABA등의 기능성아미노산이 함유되어 있어 혈압강하 및 뇌/신경계 조절작용을 하는 것으로 알려져 있다. 또한, 비타민 C, E, A등이 함유되어있어 항산화, 면역기능강화, 항암효과가 있다고 알려져 있는 식품소재이다. 이에 반해 냉동생선류의 경우 다른 육제품에 비해 영양학적으로 좋으나 비린내의 문제 및 해동시 조직감이 떨어지는 단점을 보완한 적절한 방법이 없어 그 소비가 증가하지 못하고 있는 실정이다. 따라서 녹차의 좋은 기능성 측면외에도 비린내의 제거 및 조직감의 개선 효과등을 고려하여 생선류에 녹차가 함유된 제품을 제조할 수 있는 기술이 필요한 실정이다.Green tea contains polyphenol compounds, which act as an antioxidant, antibacterial, anticancer, and deodorant. It contains functional amino acids such as theanine and GABA, which are known to lower blood pressure and regulate brain / nerve system. In addition, it contains vitamins C, E, and A, and is known to have antioxidant, immune function, and anti-cancer effects. On the other hand, frozen fish is nutritionally better than other meat products, but there is no appropriate method to compensate for the fishy problem and the disadvantage of deterioration of texture during thawing. Therefore, in addition to the good functionality of green tea in consideration of the effect of removing fishy and improving the texture, there is a need for a technology that can produce a product containing green tea in fish.

한국특허공개 2002- 023358의 경우 녹차를 첨가한 수산물 제조방법에 관해 공개되고 있으나 10시간 이상 침지함으로서 수산물의 선도가 급격히 감소되는 문제점이제기되며 사용되는 녹차의 함량이 매우 적어 실제 녹차의 효과를 볼 수 있을 지는 문제점으로 보여진다.Korean Patent Laid-Open Publication No. 2002-023358 discloses aquatic product manufacturing method with the addition of green tea, but the problem is that the freshness of aquatic product is drastically reduced by immersion for more than 10 hours, and the amount of green tea used is very small to see the effect of green tea. It can be seen as a problem.

본 발명은 수산물의 신선도가 저하되지 않는 조건에서 단시간에 녹차성분이 함유되도록 하여 녹차성분이 다량 함유된 녹차함유 냉동어류를 제공하는 것이다.The present invention is to provide a green tea-containing frozen fish containing a large amount of green tea components by containing the green tea component in a short time under the condition that the freshness of the aquatic product does not decrease.

본 발명의 다른 목적은 최종제품에서 녹차의 성분이 오래 유지되고 냉동어류의 품질이 개선된 제품을 제공함에 있다.Another object of the present invention is to provide a product in which the components of green tea in the final product are maintained for a long time and the quality of frozen fish is improved.

해수에 침조기, 수산물을 해동시킨후 비늘을 제거하고 난 후 엮는다. 엮은 것을 천연소금과 녹차 및 해수로 염장하고, 염장한 것을 해수로 세척한 후 -30℃에서 4시간 동안 냉동건조시킨 것을 수산가공품의 제조방법이라 한다.After thawing the sea cucumbers and marine products, remove the scales and weave them. The woven is salted with natural salt, green tea and sea water, and the salted water is washed with sea water and then freeze-dried at -30 ° C. for 4 hours.

본 발명의 방법에 있어서, 먼저 해수에 조기를 해동시킨후 비늘을 제거하고 난 후 엮는다. 엮은 것에 해수 염도 5%에서 20%, 녹차함량 1%에서 20%, 냉장에서 1시간에서 10시간이내로 염장한다. 녹차는 녹차가루를 그대로 사용하거나 20℃에서 90℃의 물에 우려낸 후 여과하여 제조한 녹차물을 사용하였다. 또한 수산물은 해동 후 그대로 또는 내장을 제거하고 사용하였다. 사용한 염수는 소금 및 녹차를 보충하여 재사용이 가능하다.In the method of the present invention, the seawater is first thawed and then the scales are removed and then woven. The salts are salted within 5% to 20% of seawater, 1% to 20% of green tea content, and within 1 to 10 hours of refrigeration. Green tea was used as it is, or the green tea water prepared by filtration after soaking in water at 20 ℃ 90 ℃. Also, the seafood was used as it was after thawing or after removing the intestines. Used brine can be reused by replenishing salt and green tea.

이하, 본 발명의 실시예에 대해 설명 하기로 한다.Hereinafter, embodiments of the present invention will be described.

실시예 1: 해수 500ml에 소금 25g과 녹차를 5% 또는 10%첨가하여 내장을 제거하지 않은 수산물과 내장을 제거한 수산물을 10℃에서 2시간 염장하여 녹차함유 연장수산물을 제조하였다. 표1은 이렇게 제조한 제품의 polyphenol함량을 제시하였다.Example 1: 500 g of seawater was added 5g or 10% of salt and 5% or 10% of green tea to prepare aquatic products containing green tea by salting the aquatic products without removing the intestines and salted aquatic products at 10 ° C. for 2 hours. Table 1 shows the polyphenol content of the product thus prepared.

[표 1]TABLE 1

시료sample polyphenol함량polyphenol content 내장있는것Internal organs 내장없는것No intestines 녹차함량 5%Green Tea Content 5% 0.65%0.65% 0.67%0.67% 녹차함량 10%Green Tea Content 10% 0.72%0.72% 0.65%0.65%

실시예 2: 상기의 조건에서 염장온도를 10℃에서 25℃사이에서 염장하였을 때 polyphenol함량을 표 2에 제시하였다.Example 2 The polyphenol content is shown in Table 2 when the salting temperature is salted between 10 ° C. and 25 ° C. under the above conditions.

[표 2]TABLE 2

염장온도Salt temperature polyphenol함량polyphenol content 내장있는것Internal organs 내장없는것No intestines 25℃25 ℃ 0.650.65 0.640.64 15℃15 ℃ 0.650.65 0.640.64 10℃10 ℃ 0.640.64 0.640.64

실시예 3: 녹차성분을 첨가하지 않고 제조한 대조군과 녹차를 5%첨가 하였을 때 색차의 비교를 표 3에 나타내었다. 대조구에 비해 녹차고유의 색인 녹색계통을 띤 제품을 제조할 수 있었다.Example 3 Table 3 shows a comparison of color differences when 5% of the green tea and the control group prepared without adding green tea were added. Compared with the control, green tea-specific green-based products could be produced.

[표 3]TABLE 3

시료sample 색조변화Hue change LL aa bb 대조군Control 51.4151.41 -0.98-0.98 4.024.02 녹차5%첨가Green tea 5% addition 79.0279.02 -15-15 30.530.5

실시예 4: 대조구와 녹차를 5%첨가 하였을 때 Jelly강도의 변화를 표 4에서 나타내었다.Example 4 Changes in Jelly strength when 5% of the control and green tea were added are shown in Table 4.

녹차를 함유한 제품의 경우 더욱 쫄깃한 품질의 개선효과를 보여주었다.Products containing green tea showed more chewy quality improvement.

[표 4]TABLE 4

Jelly 강도(g·cm)Jelly strength (gcm) 대조군Control 800800 녹차 5%첨가Green tea 5% addition 880880

실시예 5: 상기에 사용된 녹차를 재사용하였을 때 polyphenol의 함량의 결과를 표 5에서 나타내었다.Example 5: The results of the polyphenol content when the green tea used above were reused are shown in Table 5.

[표 5]TABLE 5

시료sample polyphenol함량polyphenol content 내장있는것Internal organs 내장없는것No intestines 녹차5%첨가Green tea 5% addition 0.65%0.65% 0.67%0.67% 녹차5%첨가(재사용)Green tea 5% addition (reuse) 0.64%0.64% 0.64%0.64%

실시예 6: 대조구와 녹차 5%첨가하여 제조한 염장수산가공품과의 처리효과를 파악하기 위하여 훈련된 20명의 패널요원에 의해 관능검사를 행한 결과 표 6에 나타낸 바와 같이 비린내의 제거, 색택의 개선등 종함적인 평가에 있어 개선된 결과를 얻었다.Example 6: Sensory tests were performed by 20 panelists trained to determine the treatment effect of the control and salted fish products prepared by adding 5% green tea, as shown in Table 6 to remove fishy and improve color appearance. Improved results have been obtained in such longitudinal evaluations.

[표 6]TABLE 6

시료sample 색color 맛flavor 비린내Fishy 조직감Organization 종합Synthesis 대조군Control 2.72.7 3.33.3 1.21.2 2.52.5 3.63.6 녹차5%첨가Green tea 5% addition 3.33.3 3.93.9 3.83.8 4.34.3 4.24.2

실시예 7: 대조구와 녹차 5%첨가하여 제조한 염장수산가공품과의 저장성을 비교하였을 때 표 7의 결과와 같이 초기 제품중의 세균수도 대조구에 비해 낮았으며 24시간동안 실온에서 저장한 후 VBN을 측정한 결과 녹차함유 염장수산가공품의 경우 낮은 VBN 값을 나타내었다.Example 7: When comparing the shelf life of the control and salted and fish processed products prepared by adding 5% of green tea, the bacterial count in the initial product was lower than that of the control as shown in Table 7, and VBN was stored at room temperature for 24 hours. As a result of the measurement, the green tea-containing salted fish product showed low VBN value.

[표 7]TABLE 7

세균수Bacteria VBN(mg/100g)VBN (mg / 100g) 대조군Control 2.3×10-5 2.3 × 10 -5 47.0447.04 녹차5%첨가Green tea 5% addition 3.2×10-3 3.2 × 10 -3 23.7223.72

이상의 설명으로부터 아수 있는 바와 같이, 본 발명의 방법에 따르면 염장시 녹차를 사용하여 제조한 녹차함유 염장수산품의 경우 비린내가 제거되며 색택, 조직감의 개선 될 뿐 아니라 관능적인 평가에서 기호성이 높은 수산물을 제조할 수있다.As can be seen from the above description, according to the method of the present invention, in the case of salted aquatic products containing green tea prepared using salted green tea, fishy smell is removed and color taste and texture are improved, as well as the highly palatable seafood is produced in sensual evaluation. can do.

Claims (6)

해수에 수산물을 해동시킨후 비늘을 제거하고 난 후 엮는다. 소금, 녹차를 사용하여 염장하여 녹차성분이 고농도로 함유된 기능성 수산염제품의 제조방법Defrost aquatic products in seawater, remove scales and weave. Manufacturing method of functional oxalate product containing high concentration of green tea ingredients by salting with salt and green tea 청구항 1에서 염장시 소금농도 5%에서 20% 범위, 녹차 1%에서 20% 범위로 조정하여 염장액을 제조하는 방법Method for preparing a salt solution by adjusting the salt concentration in the salt concentration range of 5% to 20%, green tea 1% to 20% when salting in claim 1 청구항 1에서 염장조건은 냉장에서 실온의 범위에서 에서 1시간에서 10시간이내로 염장하는 방법을 포함한다.The salting condition in claim 1 includes a method of salting within 1 hour to 10 hours in the range of room temperature in refrigeration. 청구항 1에서 녹차는 녹차가루를 그대로 사용하거나 20℃에서 90℃의 물에 우려낸 후 여과하여 제조한 녹차물을 사용하는 방법The method of using green tea water prepared by filtering the green tea powder as it is in claim 1 or using green tea powder or soaked in water at 20 ° C. to 90 ° C. 청구항 1에서 수산물은 침굴비, 옥돔, 가자미, 민어, 적어, 석대, 도미, 가오리, 조기등의 수산물을 포함하며, 냉동된 것을 해동하여 그대로 또는 내장을 제거하고사용하는 방법The method of claim 1 wherein the aquatic products include aquatic products such as sedimentation ratio, jadefish, flounder, flounder, fish fillet, stone, sea bream, stingray, early age, etc. 청구항 1에서 사용한 염수는 소금 및 녹차를 보충하여 재사용하는 방법The brine used in claim 1 is replenished with salt and green tea
KR1020020058252A 2002-09-25 2002-09-25 Manufacture method of processed marine products contain polyphenol KR20040026727A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020020058252A KR20040026727A (en) 2002-09-25 2002-09-25 Manufacture method of processed marine products contain polyphenol

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020020058252A KR20040026727A (en) 2002-09-25 2002-09-25 Manufacture method of processed marine products contain polyphenol

Publications (1)

Publication Number Publication Date
KR20040026727A true KR20040026727A (en) 2004-04-01

Family

ID=37329358

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020020058252A KR20040026727A (en) 2002-09-25 2002-09-25 Manufacture method of processed marine products contain polyphenol

Country Status (1)

Country Link
KR (1) KR20040026727A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100826868B1 (en) * 2006-12-07 2008-05-02 울릉미네랄(주) A method for preparing brown croaker salted using a deep ocean water salt
KR20220023902A (en) * 2020-08-21 2022-03-03 수산업협동조합중앙회 A preparation method of green tea concentrate with high fishy smell control effect and a preparation mehod of fish with suppressed fishy smell using it
KR102660239B1 (en) * 2024-02-07 2024-04-23 부승윤 preparation method of dried crobina fish

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09275886A (en) * 1996-04-17 1997-10-28 Hano Sea Foods Kk Manufacture of opened and dried fish
KR20020023358A (en) * 2002-01-18 2002-03-28 서동주 Marine products manufacture method to add green tea
KR20020026295A (en) * 2002-01-29 2002-04-09 성충유 A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves
KR20030003681A (en) * 2001-11-23 2003-01-10 최영주 Method for processing dried croaker containing natural material and product thereof
KR20030087338A (en) * 2002-05-08 2003-11-14 원형연 Salting Method of Fish
KR20040010984A (en) * 2002-07-25 2004-02-05 주식회사 금호통상 nokcha chamgulbi

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09275886A (en) * 1996-04-17 1997-10-28 Hano Sea Foods Kk Manufacture of opened and dried fish
KR20030003681A (en) * 2001-11-23 2003-01-10 최영주 Method for processing dried croaker containing natural material and product thereof
KR20020023358A (en) * 2002-01-18 2002-03-28 서동주 Marine products manufacture method to add green tea
KR20020026295A (en) * 2002-01-29 2002-04-09 성충유 A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves
KR20030087338A (en) * 2002-05-08 2003-11-14 원형연 Salting Method of Fish
KR20040010984A (en) * 2002-07-25 2004-02-05 주식회사 금호통상 nokcha chamgulbi

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100826868B1 (en) * 2006-12-07 2008-05-02 울릉미네랄(주) A method for preparing brown croaker salted using a deep ocean water salt
KR20220023902A (en) * 2020-08-21 2022-03-03 수산업협동조합중앙회 A preparation method of green tea concentrate with high fishy smell control effect and a preparation mehod of fish with suppressed fishy smell using it
KR102660239B1 (en) * 2024-02-07 2024-04-23 부승윤 preparation method of dried crobina fish

Similar Documents

Publication Publication Date Title
ES2386238T3 (en) Method to improve the sensory properties and resistance of food products and beverages against microorganisms
CN112515121A (en) Special modifier for sour and hot flavor meat products and application thereof
DE1692225A1 (en) Preserving animal meat and fish
KR20040026727A (en) Manufacture method of processed marine products contain polyphenol
KR101413235B1 (en) Method for producing semi-dried fish improving fish quality and palatability and semi-dried fish produced by the same method
KR101942386B1 (en) Manufacturing method for half-dried and half-cooked fishes and fishes manufactured therefrom
JP3588072B2 (en) Food color preservative and method for producing meat using the same
Chinnamma Biochemical differences between the red and white meat of tuna and changes in quality during freezing and storage
JP2004016013A (en) Composition for preventing fading of fish meat and method for preventing fading
KR20010087531A (en) manufacturing method for dried croaker
CN111772151A (en) Pickling material for weever and pickling method thereof
JP2003250499A (en) Method for soaking fish body with vinegar and composed liquid to be used for the same
Hosseini et al. Effects of glazing and coriander (Coriandrum sativum) leave extract on chemical spoilage indices in narrow-barred Spanish mackerel (Scomberomorus commerson) fillets during frozen storage
JPH0566084B2 (en)
KR20120102943A (en) Manufacturing method of a mackerel marinated with basil extract
KR101947082B1 (en) Method for Manufacturing Spawn of Pollack Boiled Down in Soy Sauce
FI59525C (en) FOERFARANDE FOER FRAMSTAELLNING AV EN KOETTPRODUKT
Djordjevic et al. Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere
KR20240014675A (en) Processing method of frozen aquatic storaging product and aquatic products by the method
Qiancheng Effects of salt and protein injection on yield and quality changes during storage of chilled and frozen saithe fillets
KR20230123600A (en) Seafood cold distribution system and method therefor
KR20240051748A (en) Bacon manufacturing method and bacon prepared thereby
KR20230044693A (en) Manufacturing method of low salted gan-godeung-eo
RU1787410C (en) Method for conservation fish in preserves production
JP2001258527A (en) Food preservative and method for producing food by utilizing the same

Legal Events

Date Code Title Description
A201 Request for examination
N231 Notification of change of applicant
E902 Notification of reason for refusal
E601 Decision to refuse application