KR20040068528A - Method that lower percentage of moisture content of farm-livestock-fisheries products - Google Patents
Method that lower percentage of moisture content of farm-livestock-fisheries products Download PDFInfo
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- KR20040068528A KR20040068528A KR1020040054336A KR20040054336A KR20040068528A KR 20040068528 A KR20040068528 A KR 20040068528A KR 1020040054336 A KR1020040054336 A KR 1020040054336A KR 20040054336 A KR20040054336 A KR 20040054336A KR 20040068528 A KR20040068528 A KR 20040068528A
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- 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
- A23B4/005—Preserving by heating
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- 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
- A23B4/03—Drying; Subsequent reconstitution
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- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
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Abstract
Description
본 발명은 농수축산물의 영양 및 향과 색상을 그대로 유지하면서도 양호한 가공 및 저장을 시킬 수 있도록 하기 위하여 개선된 농수축산물의 함수율을 낮추는 방법을 제공하려는 것이다.The present invention is to provide a method for lowering the water content of the improved agricultural and livestock products in order to enable good processing and storage while maintaining the nutrition and aroma and color of the agricultural and livestock products.
일반적으로 농수축산물(1차 식품류)을 가공 및 저장하기 위하여 함수율을 낮춘 상태에서 가공 및 저장에 들어 가야 한다.In general, in order to process and store agricultural and livestock products (primary foods), they must be processed and stored at a low water content.
따라서, 종전에 함수율을 낮추기 위해서는 건조방식으로 농수축산물의 함수율을 낮추는 방식이 실시되었다.Therefore, in order to lower the moisture content, a method of lowering the moisture content of agricultural and livestock products was carried out in a dry manner.
함수율을 낮추기 위한 농수축산물의 건조에 있어서는 열건조방식과 냉동건조방식이 알려져 있으며, 열건조방식은 일정한 온도의 열에 의해 농수축산물의 습기를 증발시켜 건조되게 하는 방식으로서 영양소가 파괴되고 주로 바짝 말린 상태의 건조된 농수산물(이하 건조물이라고 함)이 얻어 진다.Thermal drying method and freeze drying method are known for drying the agricultural and livestock products for lowering the moisture content, and the thermal drying method is a method of evaporating and drying the moisture of the agricultural and livestock products by a certain temperature of heat, which causes nutrients to be destroyed and dried in a mainly dried state. Obtained agricultural products (hereinafter referred to as dry matter) are obtained.
그러므로 고추와 같은 농산물에서나 사용될 수 있는 방식이고, 당근과 같은 농산물이나 수산물 및 축산물에서는 이용될 수 없는 시스템이다.Therefore, it is a system that can be used only in agricultural products such as red pepper, and cannot be used in agricultural products such as carrots, aquatic products and livestock products.
냉동건조방식은 영양소 파괴가 되지는 않으나 건조처리 비용이 많이 소요되므로 건조물 가격이 크게 상승되므로 육류(육포)와 같은 특정한 축산물에서나 이용되는 건조시스템이다.The freeze drying method does not destroy nutrients, but the drying cost is high, so the drying price is greatly increased. Therefore, the freeze-drying method is a drying system used only in certain livestock products such as meat (beef).
본 발명은 농수축산물의 영양 및 향과 색상을 그대로 유지하면서도 양호한 가공 및 저장을 시킬 수 있도록 하기 위하여 개선된 농수축산물의 함수율을 낮추는 방법을 제공하려는데 그 목적이 있다.It is an object of the present invention to provide a method for lowering the water content of an improved agricultural and livestock product in order to enable good processing and storage while maintaining the nutrition, flavor and color of the agricultural and livestock products.
상기한 목적을 달성하기 위한 본 발명은, 함수율이 85% 이상이 되는 농수축산물의 함수율을 낮추는 방법으로서; 원료를 1차적으로 함수율을 65-70%로 낮추기 위해 7-15℃의 중저온에서 180분간 처리되게 하는 제1단계의 중저온처리단계와; 2차적으로 함수율을 55-60%로 낮추는 동시에 중온에서 분해되는 유해물질을 제거하기 위해 50℃의 중온에서 180-240분간 처리되게 하는 제2단계의 중온처리단계와; 상기 중온에서 저온으로 온도가 낮아지는 과정에 원료가 숙성되면서 세포조직이 안정되도록 하기 위해 5℃에서 120분간 처리되는 제3단계의 1차 저온처리단계와; 3차적으로 함수율을 45-50%로 낮추는 동시에 중고온에서 분해되는 유해물질을 제거하기 위해 65℃에서 120분간 처리되게 하는 제4단계의 중고온처리단계와; 상기 중고온에서 저온으로 온도가 낮아지는 과정에 원료가 숙성되면서 세포조직이 안정되도록 하기 위해 0-2℃에서 180분간 처리되는 제5단계의 2차 저온처리단계와; 4차적으로 함수율을 30-40%로 낮추는 동시에 고온에서 분해되는 유해물질을 제거하기 위해 75℃에서 30-40분간 처리되게 하는 제6단계의 고온처리단계와; 상기 고온에서 초저온으로 온도가 낮아지는 과정에 원료가 숙성되면서 세포조직이 안정되도록 하기 위해 영하 5℃에서 120분간 처리되는 제7단계의 초저온처리단계와; 5차적으로 함수율을 25-30%로 낮추는 동시에 살균되게 하기 위해 85-90℃에서 180분간 처리되게 하는 제8단계의 초고온처리단계를 단계적으로 처리되도록 이루어지게 됨을 그 특징으로 한다.The present invention for achieving the above object, as a method for lowering the water content of agricultural and livestock products water content is 85% or more; A low temperature treatment step of a first step of treating the raw material for 180 minutes at a low temperature of 7-15 ° C. in order to lower the moisture content to 65-70%; A second intermediate temperature treatment step of secondly lowering the moisture content to 55-60% and simultaneously treating the material at 180 to 240 minutes at a medium temperature of 50 ° C. to remove harmful substances decomposed at medium temperature; A first low temperature treatment step of a third step of treating the material at 120 ° C. for 120 minutes in order to stabilize the tissue while ripening the raw material in the process of lowering the temperature from the medium temperature to the low temperature; A fourth step of the mid-temperature treatment step of treating the water content to 45-50% at the same time and treating it for 120 minutes at 65 ° C. to remove harmful substances decomposed at high temperature; A second low temperature treatment step of a fifth step which is processed at 0-2 ° C. for 180 minutes in order to stabilize the tissue while ripening the raw material in the process of lowering the temperature from the high temperature to the low temperature; A fourth step of high temperature treatment to reduce the water content to 30-40% and simultaneously treat the material at 30 ° C. for 30-40 minutes to remove harmful substances decomposed at high temperature; A cryogenic treatment step of a seventh step which is treated at 120 ° C. for 120 minutes at 5 ° C. to stabilize the tissue while the raw material is matured in the process of decreasing the temperature from the high temperature to the ultra low temperature; The fifth step is characterized in that the ultra-high temperature treatment step of step 8 to be treated for 180 minutes at 85-90 ° C to sterilize while lowering the water content to 25-30%.
본 발명에 따른 농수산물 건조방법을 보다 상세히 설명하면 더욱 명확히 이해될 것이다.It will be more clearly understood if the agricultural and marine products drying method according to the present invention in more detail.
본 발명은 당근과 같은 농산물이나 생선 또는 축산 가공물을 원료로 하는 것으로서, 이하에서는 상기한 농수축산물을 원료라고 명칭하기로 한다.The present invention uses agricultural products such as carrots, fish or livestock products as raw materials. Hereinafter, the agricultural and livestock products will be referred to as raw materials.
따라서, 원료는 통상 85%의 함수율을 가지고 있으며, 이러한 원료를 대상으로 처리된다.Therefore, the raw materials usually have a water content of 85%, and these raw materials are treated.
본 발명의 제1단계는 중저온처리단계로서, 이 단계는 85%의 함수율을 가진 원료를 처리실에 넣은 상태에서 실시된다.The first step of the present invention is a low to low temperature treatment step, which is carried out in a state in which a raw material having a water content of 85% is placed in a processing chamber.
처리실은 일종의 장치로서, 히터와 같은 것을 이용하여 처리실 내부에 온풍이 공급되도록 되어 있고 이와 더불어서 냉각장치에 의해서 냉풍이 공급되도록 되어 있다.The treatment chamber is a kind of apparatus in which hot air is supplied to the inside of the treatment chamber by using a heater or the like and cold air is supplied by the cooling device.
그리고 상기한 온,냉풍은 전자적인 제어시스템에 의해서 공급되도록 제어되는 것으로서, 이러한 온,냉풍의 공급과 차단과 같은 제어에 의해서 본 발명의 제1단계에서 제8단계에 이르기까지 연속으로 제어된다.The hot and cold winds are controlled to be supplied by an electronic control system, and the hot and cold winds are continuously controlled from the first to eighth stages of the present invention by the control such as supply and blocking of the hot and cold winds.
즉, 처리실에 한번 원료가 투입되면 제1단계에서 제8단계까지 연속으로 진행되어 처리가 완료된 후 원료를 인출하게 되는 것이며 본 발명이 실시되는 장치는 출원인에 의해서 선등록된 한국 등록실용신안 제0193192호에 의해서 실시되는 것이므로 상세한 설명은 생략하기로 한다.That is, once the raw material is introduced into the processing chamber, the raw material is taken out after the processing is completed from the first to the eighth stages, and the raw material is taken out. The apparatus in which the present invention is implemented is Korean Registered Utility Model No. 0193192 pre-registered by the applicant. Since it is carried out by the call will not be described in detail.
따라서, 본 발명을 구체적으로 설명하면 다음과 같으며, 본 발명에서 온도에 관련한 표시 방법으로서는 50℃를 중온으로 하는 것을 기준으로 한다.Accordingly, the present invention will be described in detail as follows. In the present invention, a display method related to temperature is based on a temperature of 50 ° C.
본 발명의 제1단계의 중저온처리단계는 7-15℃ 사이의 온도에서 180분간 처리되게 하는 것이다.The low and medium temperature treatment step of the first step of the present invention is to be treated for 180 minutes at a temperature of 7-15 ℃.
이와 같이 처리되면 85%의 함수율을 가진 원료의 수분이 증발하여 65-70%의 함수율로 낮아지게 처리되는 것으로서, 이러한 제1단계의 처리단계는 원료의 함수율을 낮추는 처리단계이다.In this way, the water of the raw material having a water content of 85% is evaporated to be treated to be lowered to a water content of 65-70%. This first step is a processing step of lowering the water content of the raw material.
제1단계에서 가령 온도를 70℃ 이상으로 높인 상태에서 원료의 수분이 증발되게 하면 신속한 증발이 되지만 이 경우는 원료의 영양소가 급격히 열을 받아서 파괴되는 결점이 초래될 뿐만 아니라 원료의 표피 부분 부터 급격히 수분 증발되기 때문에 표피가 딱딱해지게 손상되므로 상품으로서의 가치를 상실하게 된다.In the first step, for example, if the raw material's moisture is evaporated while the temperature is raised above 70 ° C, the evaporation is rapid, but in this case, the nutrients of the raw material are suddenly heated and destroyed, and the raw material's skin is rapidly destroyed. The evaporation of water causes the epidermis to harden and lose its value as a commodity.
그러므로 본 발명의 제1단계는 중저온(7-15℃) 상태에서 비교적 장시간(180분) 동안 서서히 수분 증발이 되도록 하여 우선적으로 원료의 함수율이 65-70%까지 1차적으로 낮아지도록 처리함으로써 원료의 손상이 없이 함수율이 낮아지도록 하는 것이다.Therefore, the first step of the present invention is to gradually evaporate the water for a relatively long time (180 minutes) in the low-temperature (7-15 ℃) state to firstly lower the moisture content of the raw material to 65-70% The moisture content is to be lowered without damaging.
제2단계는 중온처리단계로서 세균 번식을 억제할 수 있는 50℃에서 180-240분 동안 가열 처리되게 하는 것이다.The second step is the intermediate temperature treatment step, which allows heat treatment at 50 ° C. for 180-240 minutes to suppress bacterial growth.
50℃는 세균 번식이 억제될 수 있는 온도임은 이미 알려져 있으며, 이러한 세균 번식을 억제시킬 수 있는 중온(中溫)에서 장시간 가열되는 상태를 유지하게 되면 중온의 열에 약한 유해물질이 파괴되고 중온에서 견딜 수 있는 성분은 그대로 존재하게 될 뿐만 아니라 제1단계에서 최종 함수율인 65-70%에서 수분이 서서히 증발하여 55-60%의 함수율로 제2단계에서 2차적으로 낮아지게 된다.It is known that 50 ℃ is the temperature at which bacteria can be suppressed. If the temperature is maintained for a long time at a medium temperature that can suppress the growth of bacteria, harmful substances weak to medium heat are destroyed and at a medium temperature. The tolerable component is not only present as it is, but moisture is gradually evaporated at the final moisture content of 65-70% in the first stage, and is subsequently lowered in the second stage at a moisture content of 55-60%.
제3단계는 1차저온처리단계이다.The third step is the first low temperature treatment step.
상기 1차저온처리단계는 5℃에서 120분간 처리되게 하는 것으로서 제2단계의 50℃에서 5℃로 떨어지는 과정에 원료가 숙성된다.The first low temperature treatment step is to be processed at 5 ℃ 120 minutes as the raw material is aged in the process of falling from 50 ℃ to 5 ℃ of the second step.
원료의 숙성은 2시간 동안 저온 상태가 되면서 서서히 진행되므로 세포 조직이 안정화 되게 된다.Maturation of the raw material is slowly progressed to a low temperature for 2 hours, thereby stabilizing cellular tissues.
제4단계는 중고온처리단계이며, 이 단계는 65℃의 중고온으로 가열하여 수분증발에 의해서 3차적으로 원료의 함수율이 45-50%로 낮아지도록 처리하는 단게이다.The fourth step is a middle temperature treatment step, which is a step of treating the water content of the raw material to 45-50% by third step by heating to a high temperature of 65 ℃.
이러한 제4단계에서는 중고온(65℃)에서 견디는 성분은 그대로 존재하게 되고 유해물질은 파괴되어 없어지게 된다.In this fourth step, the components that endure at a high temperature (65 ℃) will be present as it is, harmful substances are destroyed.
제5단계는 2차저온처리단계로서, 0-2℃에서 180분간 처리되게 하는 것이다.The fifth step is a second low temperature treatment step, which is to be treated for 180 minutes at 0-2 ℃.
2차저온처리단계는 1차저온처리단계와 마찬가지로 저온으로 낮아지는 과정에 세포조직이 서서히 안정화되게 하는 과정이다.The second low temperature treatment step is a process of slowly stabilizing the cell tissue in the process of lowering to a low temperature as in the first low temperature treatment step.
제6단계는 고온처리단계로서 75℃의 고온에서 30-40분간 처리되게 하는 것이며, 이 단계에서는 수분 증발에 의해서 4차적으로 원료가 30-40%의 함수율이 되게 낮아지게 되고, 아울러서 고온에서 파괴는 유해성분(물질)이 분해되어 파괴되고 없어지게 된다.The sixth step is a high temperature treatment step to allow 30-40 minutes of treatment at a high temperature of 75 ° C. In this step, the raw material is fourthly lowered to have a water content of 30-40% by evaporation of water, and is destroyed at high temperature. Hazardous components (materials) are broken down and destroyed.
제7단계는 초저온처리단계이며, 이 단계는 영하 5℃에서 120분간 처리하는 단계이다.The seventh step is an ultra low temperature treatment step, and this step is a step for 120 minutes at minus 5 ° C.
초저온처리단계에서는 원료를 고온(75℃)에서 서서히 냉각되게 하여 최종적으로 냉동시킴에 따라 원료가 숙성되면서 세포 조직이 안정화 되게 된다.In the cryogenic treatment step, the raw material is cooled slowly at a high temperature (75 ° C.) and finally frozen, and as the raw material matures, cell tissues are stabilized.
제8단계는 초고온처리단계로서, 85-90℃에서 180분간 처리되게 하는 것이다.The eighth step is an ultra high temperature treatment step, and the treatment is performed at 85-90 ° C. for 180 minutes.
초고온처리단계는 최종 처리단계이기 때문에 초공온으로 가열하여 살균 및 초고온에서 분해 및 파괴되는 유해물질이 제거되게 하는 단계이다.Since the ultra-high temperature treatment step is a final treatment step, it is a step to remove the harmful substances that are decomposed and destroyed at the sterilization and ultra-high temperature by heating to the ultra-high temperature.
또한, 수분 증발이 되어 5차적으로 원료의 함수율이 25-30%로 낮아지도록 처리된다.In addition, the water is evaporated and is processed to fifthly lower the water content of the raw material to 25-30%.
본 발명의 8단계를 거친 원료는 함수율이 25-30%를 가지게 되므로 이것을 냉동 보관하게 되면 원료의 세포조직이 파괴되지 않게 냉동 저장이 가능하다.Raw material after the eight steps of the present invention has a water content of 25-30% so that frozen storage can be stored so that the cell tissue of the raw material is not destroyed.
예컨대, 함수율이 85%의 원료를 냉동 저장하게 되면 물분자가 응고되게 결정화되면서 부피가 커지게 되기 때문에 원료이 세포 조직이 찢어지는 것과 같이 파괴되게 된다.For example, when the raw material having a water content of 85% is stored frozen, the raw material becomes bulky as the water molecules crystallize to coagulate, causing the raw material to be destroyed as the tissue is torn.
따라서, 냉동 원료를 해동하게 되면 원료가 푸석한 것과 같이 되어 상품으로서의 가치를 상실하게 되지만, 본원 발명과 같이 함수율이 25-30%로 낮아진 상태로 냉동 저장하게 되어도 수분이 매우 미약하므로 물분자 부피가 커져도 세포 조직이상품 가치가 상실될 정도로 파괴되지 않게 저장 가능하게 된다.Therefore, when the frozen raw material is thawed, the raw material becomes crumbly and loses its value as a commodity. However, even if the frozen water is stored in a frozen state at a low water content of 25-30% as in the present invention, even if the water molecule volume becomes large, Cells can be stored so that they are not destroyed to the point where they lose product value.
또한, 농수축산 식품의 각종 영양소 및 유해물질은 어느 특정온도 이상에서 파괴되기 쉬운데 본 발명은 가공온도를 단계적으로 다단계로 높여 주고 내려주게 되기 때문에 각각의 단계별로 처리되는 온도대별로 유익한 성분(물질)은 보존시키고 유해물질(성분)은 파괴 도는 증발시키면서 곧바로 저온 또는 초저온으로 냉각 처리되게 함으로써 원료의 숙성과 영양 보존을 도모할 수 있게 된다.In addition, various nutrients and harmful substances of agricultural and livestock foods are easily destroyed at a certain temperature or more, but the present invention raises and lowers the processing temperature step by step. Preservation and harmful substances (components) can be cooled to low temperature or cryogenic temperature immediately while destroying or evaporating, thus enabling the ripening and nutrition of raw materials.
즉, 단계별로 가열처리와 냉각처리 방식으로 변화시켜 주기 때문에 다양한 영양소가 보존 및 숙성되게 되는 것이고 가능한한 많은 유해물질이 증발 내지는 파괴시키게 되는 것이다.In other words, because it is changed by the heat treatment and cooling treatment step by step, various nutrients are preserved and matured, and as many harmful substances as possible are evaporated or destroyed.
그러므로 당근과 같은 농산물의 탄수화물은 단당류로 분해 및 숙성되고, 고단백질의 경우 단순 단백질로 숙성되는 것으로 실험 결과를 얻을 수 있었다.Therefore, the carbohydrates of agricultural products such as carrots are degraded and aged into monosaccharides, and in the case of high proteins, they are aged as simple proteins.
또한, 수산 및 축산물의 경우 불용성 지방은 수용성 지방으로 숙성되는것이 실험 결과 나타났다.In addition, in the case of fisheries and livestock products, insoluble fats were aged as water-soluble fats.
인삼은 다양한 사포닌 성분이 생성되는 홍삼을 만들 수 있고 당근은 더욱 소화가 용이하고 단맛(단당류)이 강화된 상태가 되었다.Ginseng can make red ginseng that produces various saponin ingredients, and carrots are more easily digested and have enhanced sweetness (monosaccharide).
마늘이나 고추는 특유의 맵고 강한 냄새 및 맛이 제거됨으로써 자극이 부드로운 고추와 마늘을 얻을 수 있었으며, 버섯은 각종 유익한 균사체가 활성화된 버섯을 얻을 수 있었다.Garlic and chili peppers were removed because of their distinctive spicy, strong smell and taste, and peppers and garlic with mild stimulation were obtained, and mushrooms were able to obtain mushrooms with various beneficial mycelium activated.
또한, 야채나 무시래기도 상당히 풍부한 영양소를 지니며 부드로운 질감과 조직을 가지는 야채를 얻을 수 있는 것으로 실험되었다.In addition, vegetables and sesame seeds have been tested to be able to obtain vegetables with abundant nutrients and soft texture and texture.
따라서, 본 발명은 인체에 유익한 농수축산물의 영양소와 향 및 색상을 그대로 유지하면서도 함수율이 낮은 농수축산물을 대량으로 얻을 수 있게 하는 것이다.Therefore, the present invention is to enable to obtain a large amount of agricultural and livestock products with low moisture content while maintaining the nutrients, aromas and colors of agricultural and livestock products beneficial to the human body.
이상의 설명에 따르면, 본 발명에 의해서 농수축산물의 영양 및 향과 색상을 그대로 유지하면서도 함수율이 낮은 농수축산물을 얻게 되므로 원료가 식품으로 만드는데 양호한 가공을 도모할 수 있고 원료의 세포조직 파괴가 없이 저장을 시킬 수 있게 하는 효과를 제공한다.According to the above description, since the present invention obtains the agricultural and livestock products having low moisture content while maintaining the nutrition, aroma and color of the agricultural and livestock products, the raw materials can be processed into foods and can be stored without destroying the cell tissues. Provide the effect of enabling it.
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