KR20120061208A - Ways preventing decay of meats and fishies - Google Patents
Ways preventing decay of meats and fishies Download PDFInfo
- Publication number
- KR20120061208A KR20120061208A KR1020100122406A KR20100122406A KR20120061208A KR 20120061208 A KR20120061208 A KR 20120061208A KR 1020100122406 A KR1020100122406 A KR 1020100122406A KR 20100122406 A KR20100122406 A KR 20100122406A KR 20120061208 A KR20120061208 A KR 20120061208A
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- fish
- corruption
- cooking
- microbial
- Prior art date
Links
Classifications
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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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
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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 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
- A23L3/3571—Microorganisms; Enzymes
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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 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is to prevent the corruption of meat and fish and improve the quality to spray the microbial agent with anti-corruption effect before freezing the storage of meat or fish to prevent corruption during the distribution period, to increase the leading maintenance period and to occur in cooking It not only prevents fishy and peculiar animal smell, but also enhances taste. Another method of using microbial preparations is to spread the anti-corruption microbial preparations before cooking meat or fish to eliminate the unique odors of meat or fish and to soften the meat. Contribute to.
Description
The present invention relates to a technology for preventing odor generated in cooking that increases the shelf life by preventing corruption of pork, beef, chicken, goat meat and fish, and improves the taste.
To solve the problems caused by the smell and corruption of meat and fish to extend the shelf life and to improve the quality of the consumer's preferences.
It is a task to improve the quality by preventing the decay of various meats and fish such as beef, pork, goat meat, chicken, etc., increasing the shelf life, eliminating the bad smell that occurs in the cooking process and increasing the taste.
Before freezing and storing various kinds of meat, it is characterized by spraying the culture medium of the microorganism with excellent anti-odor effect generated from organic waste and enzymes thereof.
It prevents the corruption of meat and various fish such as beef, pork, goat meat, chicken, etc., which extends the shelf life, improves the quality by eliminating the bad smell caused by the cooking process, and increases the taste.
Saccharomyces exiguus SJP6728AF1. Saccharomyces exiguus SJP6729AF2. Kazachstania aerobia SJP6844AF5. Candida humilis SJP6726AF6. Candida zeylanoides Bacillus Scibacius sp. ay382190 SJP6733B5.Lactobacillus casei SJP6841L2, Lactobacillus paraplantarum SJP6722A5. Promoting high quality compost yields a significant contribution to crop harvesting. In addition, food waste brought into the facility in July and August, which is over 30 ° C, is decayed, causing bad smell and maggots, which are fly larvae, to be generated in large quantities in fish, whole chicken, pork, and the like. Also, when sprayed, maggots were killed and decomposed, and no odor occurred for about 10 days, and no maggots were formed. This fact is demonstrated in the patent specification. In this experiment, the present invention was devised by applying a microbial agent having an ability to inhibit rot bacteria to rot organic waste. In order to develop an antibiotic substitute using the patented strain, a broiler test was conducted at the National Livestock Science Institute of Rural Development Administration and a pig test at Cheonan Yeonam University, and compared with antibiotics. The mortality rate was 0%, which was in many ways superior to antibiotics. Based on the results of this study, antibiotic supplement functional foods were made and fed to pig farms and poultry farms. In the case of pigs, the 25-day broiler is shortened by 2 days, the conception rate is increased, mastitis and sows vaginitis is resolved faster than antibiotics and is currently being used in many farms.
After confirming the above effects, manufactured health foods fermented with soybeans and brown rice, etc., and certified by the Korea Food and Drug Administration as probiotics health functional foods, it has been marketed since May 2009 under the trademark 'cheongin'. The effects of probiotics are listed in the KFDA Food Regulations as 'intestinal harmful bacterium suppression and intestinal beneficial bacteria growth', diarrhea and constipation, such as 'relieving intestinal discomfort', 'dressing action', and 'bowel activity activity'. Looking at the efficacy of the probiotics 'cheongin' is to suppress the enteric harmful bacteria that make the toxin source of all illnesses and to increase the beneficial bacteria making enzymes of the energy of life by diarrhea and constipation, such as constipation, all diseases caused by toxins of harmful bacteria It is quickly resolved.
As described above, a microbial agent that gives anti-corruption effects and health to the human body provides a freshness and maintenance method of meat and fish of the present invention.
Meat and fish anti-corruption microbial preparation of the present invention was prepared by inoculating and fermenting the seed of a microorganism having an anti-corruption effect on a medium which is a nutrient of organic matter such as rice bran, soybean, and sugar. The microbial agent is sprayed with a sprayer so that pork, beef, chicken, goat, fish can be evenly sprayed on oil or fish prior to freezing storage or refrigerated storage or drying. In this way, meat or fish sprayed with anti-corruption microorganisms has the advantage of increasing the shelf life by preventing corruption occurring in the distribution process, fermented during the distribution period, and the quality is increased, and consumers can choose the best products. Pig smell, beef smell, goat smell, fishy fish does not occur, and the meat is soft and taste is increased.
The microbial agent shown in Example 1 is sprayed 5 to 10 minutes before cooking for ingesting pork, beef, chicken, goat meat, or fried fish, stew, bulgogi, etc. Meat smell, fishy fish does not occur, the meat is soft and has the advantage of increasing the taste.
When the microbial preparations presented in Example 1 are sprayed with stew, soup, steak, ramen, beef dog tang or fish with high fishy smell, such as stew, tang, grilled 5-10 minutes before The food is so full that it is free from the bad smell and the cooking skill rises significantly. Compared with the existing seasonings, there is a superior effect and the effect of contributing to the health of the present inventors thinks as 'natural seasonings'. In addition, in the preparation of the microbial medium shown in Example 1, aromatic materials such as scented candles, pine needles, cypresses, and walnuts may be used, or herbs that are good for the body may be used. It is preferable to provide the microbial agent in a spray so that it can be easily utilized for cooking.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100122406A KR20120061208A (en) | 2010-12-03 | 2010-12-03 | Ways preventing decay of meats and fishies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100122406A KR20120061208A (en) | 2010-12-03 | 2010-12-03 | Ways preventing decay of meats and fishies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20120061208A true KR20120061208A (en) | 2012-06-13 |
Family
ID=46611822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100122406A KR20120061208A (en) | 2010-12-03 | 2010-12-03 | Ways preventing decay of meats and fishies |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20120061208A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190128957A (en) | 2018-05-09 | 2019-11-19 | 박호근 | Method for producing fermented enzyme powder for preventing corruption of fish |
| KR102098577B1 (en) * | 2020-02-20 | 2020-04-08 | 농업회사법인주식회사천하제일한우 | Method of ripening and processing livestock for the distribution of livestock |
| KR20210059876A (en) * | 2019-11-16 | 2021-05-26 | 박동재 | A sauce comprising bone of flatfish and manufacturing method of the same |
-
2010
- 2010-12-03 KR KR1020100122406A patent/KR20120061208A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190128957A (en) | 2018-05-09 | 2019-11-19 | 박호근 | Method for producing fermented enzyme powder for preventing corruption of fish |
| KR20210059876A (en) * | 2019-11-16 | 2021-05-26 | 박동재 | A sauce comprising bone of flatfish and manufacturing method of the same |
| KR102098577B1 (en) * | 2020-02-20 | 2020-04-08 | 농업회사법인주식회사천하제일한우 | Method of ripening and processing livestock for the distribution of livestock |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E601 | Decision to refuse application |