KR20080030971A - The treatment methord of eel by yellow earth charcoal kiln - Google Patents
The treatment methord of eel by yellow earth charcoal kiln Download PDFInfo
- Publication number
- KR20080030971A KR20080030971A KR1020080021273A KR20080021273A KR20080030971A KR 20080030971 A KR20080030971 A KR 20080030971A KR 1020080021273 A KR1020080021273 A KR 1020080021273A KR 20080021273 A KR20080021273 A KR 20080021273A KR 20080030971 A KR20080030971 A KR 20080030971A
- Authority
- KR
- South Korea
- Prior art keywords
- eel
- processing
- charcoal kiln
- loess
- kiln
- Prior art date
Links
- 239000003610 charcoal Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 6
- 150000001450 anions Chemical class 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 150000002500 ions Chemical class 0.000 abstract 2
- 241000252073 Anguilliformes Species 0.000 abstract 1
- 241001131796 Botaurus stellaris Species 0.000 abstract 1
- 235000013376 functional food Nutrition 0.000 description 6
- 238000009461 vacuum packaging Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
Description
1. 참숯 제조과정시 1,200℃ 까지 올라가는 황토가마에서 참숯을 꺼낸 직후 황토가마에 축적된 열과 원적외선, 음이온 및 참나무 향을 이용하여 (풍천)장어를 용도에 따라 일정시간 자연적인 조건에서 가열함으로서 (풍천)장어를 가공하는 것이 본 발명의 기술적인 요소입니다.In the manufacturing process of charcoal, immediately after removing the charcoal from the ocher kiln, which rises up to 1,200 ℃, heat the (epungcheon) eel under natural conditions according to the purpose using the heat accumulated in the ocher kiln, far infrared rays, anions and oak scents. Processing the eel is a technical element of the present invention.
2. 제독 및 항균 효능이 있다고 인정되어 양어장의 정화제등으로 사용되는 황토를 이용하여 황토 뻘을 만든 다음, (풍천)장어를 일정 시간 동안 뻘에 풀어둠으로서 자연친화적인 세척과정을 포함하는 것이 본 발명의 기술적인 요소입니다.2. It is recognized that it has detoxification and antimicrobial effect, and it is made by using loess which is used as a purifier of fish farm, and then it releases (poongcheon) eel on the pond for a certain period of time, so that it includes natural-friendly washing process. Technical element of invention.
3. 이용용도(구이용, 기능성 식품용)에 따라 가공온도 및 시간을 조절함으로서 보다 다양한 방법으로 (풍천)장어를 가공할 수 있고, 가공 후 진공포장 및 냉장 보관함으로서 (풍천)장어의 신선도 유지, 보관 및 유통의 용이함을 추구하는 것이 본 발명의 기술적인 요소입니다.3. By controlling the processing temperature and time according to the usage purpose (roasting and functional food), the (Engcheon) eel can be processed in more various ways, and the freshness of the (Eoncheon) eel is maintained by vacuum packing and refrigeration after processing Pursuing ease of storage and distribution is a technical element of the present invention.
4. 한방재료를 사용하여 보다 다양한 맛과 향을 증진시키는 훈연 가공법이 본 발명의 기술적인 요소입니다.4. It is the technical element of the present invention that the fume processing method using the herbal ingredients to promote a variety of taste and aroma.
1. 황토참숯가마의 축적된 열과 원적외선, 음이온 및 참나무 향을 이용한 (풍천)장어의 가공 기술1. Processing technology of (Pungcheon) eel using accumulated heat of ocher charcoal kiln, far infrared ray, anion and oak scent
2. 황토 뻘을 이용한 자연친화적인 (풍천)장어의 세척 기술2. Cleaning Technology of Nature-Friendly (Wind Spring) Eel Using Loess Soil
3. 이용용도에 따라 0가공온도와 시간을 다양화 하고, 진공포장을 통한 (풍천)장어의 신선도 유지 기술3. Diversification of processing temperature and time according to the usage, and technology for maintaining freshness of the (wind) eel through vacuum packing
4. 한방 재료를 훈연재로 사용하여 (풍천)장어를 가공하는 기술4. Technology to process (poongcheon) eel using herbal ingredients as a smoking material
1. (풍천)장어의 누린내(비린내)와 느끼함을 제거하여 보다 보편적인 기능성 식품으로 이용될 수 있도록 하고자 함.1. It is intended to be used as a more general functional food by removing the smell and smell of eel.
2. 황토참숯가마의 원적외선, 음이온 및 참나무향을 이용하여 (풍천)장어를 가공함으로서 (풍천)장어의 맛과 풍미를 증진시키고자 함.2. To improve the taste and flavor of (Pungcheon) eel by processing the (Pungcheon) eel using the far-infrared rays, anion and oak flavor of ocher charcoal kiln.
3. 자연적인 원적외선을 이용한 가공법으로 (풍천)장어의 육질을 보다 쫄깃 쫄깃하게 개선하여 미식가의 입감을 좋게 하고자 함.3. It uses natural far-infrared ray processing to improve the taste of (poongcheon) eel more chewy and to enhance the taste of gourmet.
4. 황토참숯가마를 통해 가공된 (풍천)장어를 진공포장하여 보관, 유통함으로서 보다 높은 신선도와 풍미를 유지, 달성하고자 함.4. To maintain and achieve higher freshness and flavor by vacuum-packing and storing (Pungcheon) eel processed through ocher charcoal kiln.
5. 황토참숯가마를 통해 가공(건조)된 (풍천)장어를 분말화 하여 보다 다양한 기능성 식품을 개발하고자 함.5. To make more functional food by powdering (poongcheon) eel processed (dried) through ocher charcoal kiln.
6. 한방 재료를 훈연재로 사용하여 보다 다양한 기능성 식품으로 (풍천)장어를 보급하고자 함.6. The use of herbal ingredients as a smoking material to spread eel with a variety of functional foods.
발명의 실시를 위한 구체적인 내용 참조 See details for practice of the invention
1. 황토뻘 및 황토참숯가마를 이용한 (풍천)장어의 가공을 통해 (풍천)장어 특유의 노린내(비린내) 및 느끼함을 없애고 보다 고급화된 육질과 세련된 맛과 풍미를 제공할 수 있다.1. Through the processing of (Pungcheon) eel using loess and ocher charcoal kiln, it can remove the fishy and fishy peculiar to (Pungcheon) eel and provide more advanced meat, refined taste and flavor.
2. 이를 통해 고단백질 기능성 식품인 (풍천)장어를 보다 보편화된 식품으로 정착시킬 수 있다.2. Through this, it is possible to settle (Pungcheon) eel, a high protein functional food, into a more general food.
3. 참숯을 태운 고온의 황토가마에서 (풍천)장어가 가공되므로 훈제된 생선과 같은 풍미와 보관성을 증진시킬 수 있다.3. Because the eel is processed in hot loess kiln with charcoal fire, it can improve flavor and storage like smoked fish.
1. (풍천)장어를 일정시간 동안 황토 뻘에 풀어 두어 진흙뻘에서 성장하는 동안 배와 비닐등에 베인 노린내등을 중화시긴다.1.Peel the eel on the loess for a certain period of time to neutralize the stinging light on the boat and vinyl while growing in the mud.
2. 황토벌에서 (풍천)장어를 꺼낸 다음 간수로 잘 세척한다. 2. Remove the eel from the yellow soil and wash it well with brine.
3. (풍천)장어의 머리를 따고, 배를 갈라 내장을 꺼낸 다음, 양쪽으로 잘 펼친다.3. Pluck the eel's head, split the stomach, take out the intestines, and spread it well on both sides.
4. (풍천)장어의 뼈를 발라 별도로 보관한다.4. Apply the bones of the eel and keep it separately.
5. 간수로 풍천장어를 잘 씻은 다음 탈수기를 이용하여 (풍천)장어의 수분과 핏물을 제거한다.5. Wash Pungcheon eel well with water, and then use a dehydrator to remove moisture and blood from the (Engcheon) eel.
6. 손질이 끝난 (풍천)장어를 참숯을 꺼낸 황토참숯가마에 넣고 가마에 축적 된 열과 원적외선, 음이온 및 참나무 향을 이용하여 가공한다.6. Put the finished (Pungcheon) eel in the ocher charcoal kiln from which the charcoal is taken out and process it using heat accumulated in the kiln, far infrared rays, anion and oak scent.
7. (풍천)장어가 황토가마에서 발생하는 원적외선, 음이온 및 참나무향을 보다 골고루 쬐일 수 있도록 가공 선반을 회전시킨다.7. Rotate the processing lathe so that the eel is more evenly exposed to the far-infrared, anion and oak scents produced in the ocher kiln.
8. (풍천)장어의 기름등이 가공 과정에서 보다 잘 배출될 수 있도록 (풍천)장어의 꼬리 부분이 위로 향하도록 고정시키고 가공선반을 회전시켜 가공한다.8. Process the fish by fixing the tail of the eel so that the oil of the eel is better discharged during processing.
9. (풍천)장어의 뼈는 잘 펴서, 수직으로 메달아 건조시킨 다음 조리하거나 분말화 한다.9. (Pengcheon) Eel bones are well spread, dried and dried vertically and cooked or powdered.
10. 가공 정도에 따라 식용(구이용) 및 기능성 식품용으로 구분하여 별도로 진공 포장하고 냉장 보관한다.10. Depending on the degree of processing, divided into edible (grilled) and functional food for vacuum packaging and refrigerated separately.
11. 동의보감에 따른 한방 재료를 가공시 훈연재로 사용하여 (풍천)장어의 맛과 향을 보다 다변화 시킨다.11. In order to diversify the taste and aroma of (poongcheon) eel by using herbal ingredients according to the agreement.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080021273A KR20080030971A (en) | 2008-03-07 | 2008-03-07 | The treatment methord of eel by yellow earth charcoal kiln |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080021273A KR20080030971A (en) | 2008-03-07 | 2008-03-07 | The treatment methord of eel by yellow earth charcoal kiln |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20080030971A true KR20080030971A (en) | 2008-04-07 |
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ID=39532801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020080021273A KR20080030971A (en) | 2008-03-07 | 2008-03-07 | The treatment methord of eel by yellow earth charcoal kiln |
Country Status (1)
| Country | Link |
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| KR (1) | KR20080030971A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101994641B1 (en) | 2019-02-13 | 2019-07-01 | 이상천 | Roasted and smoked yellow clay pot |
-
2008
- 2008-03-07 KR KR1020080021273A patent/KR20080030971A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101994641B1 (en) | 2019-02-13 | 2019-07-01 | 이상천 | Roasted and smoked yellow clay pot |
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