KR20220115428A - Aging method of sashimi using phytoncide of cypress tree - Google Patents
Aging method of sashimi using phytoncide of cypress tree Download PDFInfo
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- KR20220115428A KR20220115428A KR1020210019438A KR20210019438A KR20220115428A KR 20220115428 A KR20220115428 A KR 20220115428A KR 1020210019438 A KR1020210019438 A KR 1020210019438A KR 20210019438 A KR20210019438 A KR 20210019438A KR 20220115428 A KR20220115428 A KR 20220115428A
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 241000218691 Cupressaceae Species 0.000 title claims description 105
- 230000032683 aging Effects 0.000 title claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000010030 laminating Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 16
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 239000002023 wood Substances 0.000 abstract description 6
- 241000723436 Chamaecyparis obtusa Species 0.000 abstract 4
- 230000002431 foraging effect Effects 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 description 24
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- 235000019583 umami taste Nutrition 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
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- 239000012466 permeate Substances 0.000 description 3
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- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
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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
-
- 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
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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
- 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
- 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
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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
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
본 발명은 편백나무의 피톤치드를 이용한 생선회의 숙성방법에 관한 것으로, 더욱 상세하게는 편백나무의 피톤치드를 이용하여 살균 효과가 있고 편백나무 향이 스며들 수 있고 편백나무 톱밥이 생선에서 발생한 물을 흡수 가능하여 식감을 향상시키며 특히 상기 편백나무 톱밥을 이용하여 생선회와의 접촉 면적을 최대화하여 편백나무를 이용한 효과를 극대화할 수 있는 편백나무 피톤치드를 이용한 생선회의 숙성방법에 관한 것이다. The present invention relates to a method of aging sashimi using cypress phytoncide, and more particularly, using cypress phytoncide has a sterilizing effect, can permeate the cypress flavor, and can absorb water generated by cypress sawdust from fish It relates to a method of maturation of sashimi using cypress phytoncide, which improves the texture and, in particular, maximizes the contact area with the sashimi by using the cypress sawdust to maximize the effect of using the cypress tree.
생선회는 활어회로 살아있는 생선을 잡아 바로 회로 떠서 먹는 것이 일반적이나, 최근에는 생선회를 저온에서 일정시간 동안 숙성시킬 경우 수분이 빠지면서 살의 조직감이 달라져 활어회보다 감칠맛과 부드러운 맛이 더해져 생선을 즉살하고 숙성시킨 숙성회의 인기가 증가하고 있는 추세이다.It is common to catch live fish with live sashimi and eat them right away, but recently, when sashimi is aged at low temperature for a certain period of time, the texture of the flesh changes as moisture is lost. The popularity of maturities is on the rise.
그리고 숙성회는 숙성하는 방법에 따라 냄새의 제거 정도, 생선 상태, 색 변화, 신선도 유지, 보관 가능 기간 등이 모두 다르게 되어 생선회의 품질을 향상시키기 위한 방법이 요구되고 있다.In addition, the degree of odor removal, fish condition, color change, freshness maintenance, storage period, etc. are all different depending on the aging method for aged sashimi, so a method for improving the quality of sashimi is required.
일반적으로 생선회를 숙성하기 위해서 해동지를 이용하여 생선살을 감싸는 방법으로 숙성하고 있으나, 이와 같은 종래의 방법은 생선살의 수분과 기름이 너무 많이 흡수되어 감칠맛과 부드러운 맛이 저하되는 문제점이 존재한다.In general, sashimi is aged by wrapping the fish meat using thawed paper to ripen it, but this conventional method has a problem in that the moisture and oil of the fish meat are absorbed too much, and the umami and soft taste are deteriorated.
최근 상기와 같은 문제점을 해결하기 위하여 생선회를 숙성할 수 있는 편백나무를 이용한 숙성 상자, 숙성 틀 등이 개시되었다.Recently, in order to solve the above problems, a maturation box, a maturation frame, etc. using a cypress tree capable of aging sashimi has been disclosed.
더욱 구체적으로 숙성 상자에 면포를 깔고 생선회를 넣어 냉장고 등을 이용하여 일정 온도에서 일정 시간 보관할 수 있다.More specifically, it can be stored for a certain period of time at a certain temperature using a refrigerator, etc. by putting sashimi on a mat in a maturation box.
그러나 이와 같이 생선회 숙성 상자는 생선회와 접촉 면적이 작기 때문에 편백나무를 이용한 효과를 극대화 시키기에 어려운 한계가 존재한다.However, since the sashimi maturation box has a small contact area with the sashimi, it is difficult to maximize the effect of using cypress wood.
따라서 생선의 비린내를 제거하고 감칠맛을 증대시키면서 육질을 부드럽게 하면서 살균효과를 극대화 시킬 수 있는 생선회의 숙성 밥법이 요구되는 실정이다.Therefore, there is a need for a fermented sashimi rice method capable of maximizing the sterilization effect while softening the meat quality while removing the fishy smell of the fish and increasing the umami taste.
본 발명은 상기와 같은 문제를 해결하기 위하여 창출된 것으로, 본 발명의 목적은 편백나무의 피톤치드를 이용하여 살균 효과가 있고 생선 살의 기름진 맛을 장시간 보존해주어 감칠맛을 증대시킬 수 있는 편백나무의 피톤치드를 이용한 생선회의 숙성방법을 제공하는 것이다.The present invention was created to solve the above problems, and an object of the present invention is to use phytoncide of cypress tree, which has a sterilizing effect and preserves the oily taste of fish meat for a long time to increase the umami phytoncide. It is to provide a method of maturation of sashimi used.
상기와 같은 목적을 위한 본 발명은, 편백나무 톱밥, 다시마 및 청주를 물에 넣고 가열하여 편백나무 톱밥이 우러난 물을 제조하는 S10 단계; 상기 편백나무 톱밥이 우러난 물에서 편백나무 톱밥을 분리하여 건조하는 S20 단계; 건조된 편백나무 톱밥 위에 포 뜬 생선회를 놓아 1 내지 5℃에서 1차 저온 숙성하는 S30 단계; 1차 저온숙성한 생선회를 상기 편백나무 톱밥이 우러난 물에 청주 및 소금을 첨가한 제1용액을 이용하여 세척하는 S40 단계; 및 세척된 생선회를 편백나무 함에 넣고 1 내지 5℃에서 2차 저온 숙성하는 S50 단계;를 포함한다.The present invention for the same purpose as described above, S10 step of preparing cypress sawdust, kelp and cheongju by heating it in water; S20 step of separating and drying the cypress sawdust from the water from which the cypress sawdust has grown; S30 step of first low-temperature aging at 1 to 5°C by placing sashimi on top of dried cypress sawdust; S40 step of washing the first low-temperature aged raw sashimi using a first solution in which rice wine and salt are added to the water bred from the cypress sawdust; and a step S50 of placing the washed sashimi in a cypress box and aging the second low temperature at 1 to 5°C.
상기 S10 단계에서, 상기 청주는 물 100 중량부에 대해 1 내지 5 중량부 첨가되고, 상기 편백나무 톱밥은 물 100 중량부에 대해 3 내지 8 중량부 첨가되며, 상기 다시마는 물 100 중량부에 대해 0.1 내지 1 중량부 첨가되는 것이 바람직하다.In the step S10, 1 to 5 parts by weight of the rice wine is added with respect to 100 parts by weight of water, 3 to 8 parts by weight of the cypress sawdust is added with respect to 100 parts by weight of water, and the kelp is added with respect to 100 parts by weight of water. 0.1 to 1 part by weight is preferably added.
또한, 상기 S30 단계에서, 생선회는 2시간 내지 4시간 동안 저온 숙성되고, 상기 S50 단계에서, 생선회는 5 내지 7시간 동안 숙성되는 것이 바람직하다.In addition, in the step S30, the sashimi is aged at a low temperature for 2 to 4 hours, and in the step S50, the sashimi is preferably aged for 5 to 7 hours.
그리고 상기 S40 단계에서, 상기 청주는 상기 톱밥 우린 물 100 중량부에 대해 1 내지 5 중량부 첨가되고, 상기 제1용액의 염도는 4 내지 5%인 것이 바람직하다.And in the step S40, 1 to 5 parts by weight of the rice wine is added based on 100 parts by weight of the sawdust soaked water, and it is preferable that the salinity of the first solution is 4 to 5%.
아울러, 상기 S30 단계는, 생선회의 상부를 덮도록 생선회의 상부에 상기 편백나무 톱밥을 더 적층하는 S31 단계를 더 포함하는 것을 특징으로 한다.In addition, the step S30 is characterized in that it further comprises a step S31 of further laminating the cypress sawdust on the upper portion of the sashimi to cover the upper portion of the sashimi.
본 발명에 따른 편백나무의 피톤치드를 이용한 생선회의 숙성방법에 의하면, 편백나무의 톱밥을 이용하여 피톤치드에 의한 살균 효과가 있고 생선 살의 기름진 맛을 장시간 보존하여 부드러움과 감칠맛을 증대시키는 효과가 있다.According to the method of aging sashimi using cypress phytoncide according to the present invention, cypress sawdust has a sterilizing effect by phytoncide and preserves the oily taste of fish meat for a long time, thereby increasing softness and umami.
또한, 본 발명에 의하면 생선회의 하측과 더불어 생선회의 상측에도 편백나무 톱밥을 배치하여 편백나무 톱밥이 생선살을 두르며 생선살에서 발생한 물이 편백나무 톱밥에 흡수될 수 있고 그 공간으로 편백나무 톱밥의 향이 스며들 수 있는 이점이 있다.In addition, according to the present invention, cypress sawdust is placed on the upper side of the sashimi as well as the lower side of the sashimi so that the cypress sawdust covers the fish meat, and the water generated from the fish meat can be absorbed into the cypress sawdust and the cypress sawdust into the space It has the advantage of permeating the scent of
더불어, 본 발명에 의하면, 편백나무 톱밥은 상대적으로 가벼운 무게로 이루어지므로 생선회의 상측에 놓여져도 생선살의 변형을 발생시키지 않으면서 편백나무 톱밥에 의한 효과가 생선살의 상측에도 가해지면서 편백나무 효과가 극대화될 수 있는 장점이 있다.In addition, according to the present invention, since the cypress sawdust is made of relatively light weight, even if it is placed on the upper side of the sashimi, the effect of the cypress sawdust is applied to the upper side of the fish meat without causing deformation of the fish meat, and the cypress effect is maximized There are advantages to being
도 1은 본 발명에 따른 편백나무의 피톤치드를 이용한 생선회의 숙성방법을 도시한 순서도이다.1 is a flowchart illustrating a method of aging sashimi using phytoncide of a cypress tree according to the present invention.
이하 첨부된 도면을 참조하여 본 발명에 따른 편백나무의 피톤치드를 이용한 생선회의 숙성방법을 구체적으로 설명한다.Hereinafter, a method of aging sashimi using phytoncide of a cypress tree according to the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 편백나무의 피톤치드를 이용한 생선회의 숙성방법을 도시한 순서도이다.1 is a flowchart illustrating a method of aging sashimi using phytoncide of a cypress tree according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 편백나무의 피톤치드를 이용한 생선회의 숙성방법은, 편백나무 톱밥을 이용하여 생선회의 살균 효과가 있고 부드럽고 쫄깃한 식감과 감칠맛을 더해줄 수 있는 숙성방법에 관한 것이다.As shown in FIG. 1, the method of aging sashimi using phytoncide of cypress according to the present invention relates to a aging method that uses cypress sawdust to have a sterilizing effect for sashimi and to add soft and chewy texture and umami. .
이를 위해 본 발명은 기본적으로 편백나무 톱밥이 우러난 물을 제조하는 단계(S10), 편백나무 톱밥을 분리하여 건조하는 단계(S20), 1차 저온숙성하는 단계(S30), 1차 저온숙성한 생선회를 세척하는 단계(S40), 2차 숙성하는 단계(S50)를 포함하여 이루어질 수 있다.To this end, the present invention basically comprises the steps of preparing water from cypress sawdust (S10), separating and drying cypress sawdust (S20), primary low-temperature aging (S30), primary low-temperature aged sashimi It may include a step of washing (S40) and a step of secondary aging (S50).
본 발명에 따른 편백나부를 이용한 생선회의 숙성방법에 대해 단계별로 더욱 구체적으로 설명하도록 한다.The method of aging sashimi using cypress nabu according to the present invention will be described in more detail step by step.
먼저, 편백나무 톱밥이 우러난 물을 제조하는 단계(S10)를 시작으로 생선회의 숙성을 위한 단계가 시작된다.First, starting with the step (S10) of preparing water derived from cypress sawdust, the step for the aging of sashimi begins.
더욱 구체적으로, 상기 S10 단계에서 편백나무 톱밥이 우러난 물을 제조함에 있어서, 편백나무 톱밥과 다시마와 청주를 물에 넣고 가열하여 상기 편백나무 톱밥이 우러난 물을 제조할 수 있다.More specifically, in the production of cypress sawdust-infused water in step S10, cypress sawdust, kelp and rice wine are put in water and heated to produce the cypress sawdust-infused water.
상기 S10 단계에서, 상기 청주는 물 100 중량부에 대해 1 내지 5 중량부 첨가되고, 상기 편백나무 톱밥은 물 100 중량부에 대해 3 내지 8 중량부 첨가되며, 상기 다시마는 물 100 중량부에 대해 0.1 내지 1 중량부 첨가되는 것이 바람직하다.In the step S10, 1 to 5 parts by weight of the rice wine is added with respect to 100 parts by weight of water, 3 to 8 parts by weight of the cypress sawdust is added with respect to 100 parts by weight of water, and the kelp is added with respect to 100 parts by weight of water. 0.1 to 1 part by weight is preferably added.
더욱 상세하게는 물 100 중량부에 대해 청주는 2 내지 3 중량부, 편백나무 톱밥은 4 내지 6 중량부, 다시마는 0.1 내지 0.4 중량부 첨가되는 것이 더욱 바람직하다.More specifically, it is more preferable to add 2 to 3 parts by weight of sake, 4 to 6 parts by weight of cypress sawdust, and 0.1 to 0.4 parts by weight of kelp, based on 100 parts by weight of water.
상기 S10 단계에서 상기 다시마는 감칠맛을 더할 수 있고, 상기 청주는 잡냄새를 제거할 수 있는 효과가 있다.In the step S10, the kelp can add umami, and the rice wine has an effect of removing miscellaneous odors.
다음으로 상기 S20 단계는, 상기 S10 단계를 통해 상기 편백나무 톱밥이 우러난 물에서 불순물을 제거한 후 편백나무 톱밥을 분리하여 건조하는 단계이다.Next, step S20 is a step of separating and drying cypress sawdust after removing impurities from the water from which the cypress sawdust has grown through step S10.
여기서 분리된 편백나무 톱밥은 편백나무 톱밥의 수분을 제거하면서 일광에 의한 살균 효과가 더해지도록 일광 건조하는 것이 바람직하다.Here, the separated cypress sawdust is preferably sun-dried so that the sterilization effect by sunlight is added while removing the moisture of the cypress sawdust.
그리고 상기 S30 단계는, 건조된 편백나무 톱밥 위에 포 뜬 생선회를 놓아 1 내지 5℃에서 1차 저온 숙성하는 단계이다.And the step S30 is a step of first low-temperature aging at 1 to 5° C. by placing sashimi on top of dried cypress sawdust.
더욱 구체적으로 상기 S30 단계는, S20 단계에서 건조된 편백나무 톱밥을 설정 높이로 적층하고, 적층된 형태로 이루어진 건조된 편백나무 톱밥 위에 포 뜬 생선회를 놓아 생선회를 1차 저온숙성하는 단계이다.More specifically, step S30 is a step of first low-temperature aging the sashimi by stacking the cypress sawdust dried in step S20 to a set height, and placing the sashimi on the dried cypress sawdust made in a stacked form.
상기 S30 단계에서, 생선회는 2시간 내지 4시간 동안 1차 저온숙성이 이루어지는 것이 바람직하다.In the step S30, it is preferable that the sashimi is first aged at a low temperature for 2 to 4 hours.
이때, 상기 편백나무는 톱밥 형태로 이루어짐으로써 생선회에 최대로 접촉하여 편백나무에 의한 효과를 극대화할 수 있고, 이를 통해 생선회에는 편백나무 향이 스며들고 편백나무의 피톤치드에 의한 살균 효과가 있으며, 편백나무 톱밥은 생선회에서 나오는 물을 흡수하여 식감을 쫄깃하게 하는 효과가 있다.At this time, since the cypress tree is made in the form of sawdust, it is possible to maximize the effect of the cypress tree by maximizing the contact with the sashimi, and through this, the cypress tree flavor is permeated into the sashimi and there is a sterilization effect by the phytoncide of the cypress tree, and the cypress tree Sawdust absorbs water from sashimi and has the effect of making the texture chewy.
그리고 상기 편백나무 톱밥 위에 생선을 올려놓으면 공간의 바닥과 생선 사이에 톱밥이 위치하면서 일부 공간이 형성되므로, 생선에서 발생한 물이 톱밥에 흡수되거나 바닥으로 낙하하게 되고, 그 공간으로 편백나무 톱밥의 향이 스며들어 편백나무에 의한 효과가 증대된다.And when a fish is placed on the cypress sawdust, some space is formed while the sawdust is positioned between the bottom of the space and the fish, so the water generated from the fish is absorbed by the sawdust or falls to the floor, and the smell of cypress sawdust into the space It permeates and increases the effect of cypress.
더욱 구체적으로, 상기 편백나무 톱밥은 1 내지 3cm의 높이로 적층되어 상기 편백나무 톱밥이 놓여지는 공간의 바닥부로부터 생선회가 이격되어 배치되므로 생선회에서 발생한 물이 편백나무 톱밥에 흡수되거나 바닥부로 낙하할 수 있는 공간을 형성할 수 있다.More specifically, since the cypress sawdust is stacked to a height of 1 to 3 cm and the sashimi is spaced apart from the bottom of the space where the cypress sawdust is placed, the water generated from the sashimi is absorbed into the cypress sawdust or falls to the floor. space can be created.
더불어, 상기 S30 단계는, 생선회의 상부를 덮도록 상기 생선회의 상부에 상기 편백나무 톱밥을 더 살포하는 단계(S31)를 더 포함하는 것이 바람직하다.In addition, the step S30 preferably further comprises a step (S31) of further spraying the cypress sawdust on the upper portion of the sashimi to cover the upper portion of the sashimi.
상기 편백나무는 톱밥 형태로 이루어져 가벼운 하중으로 이루어지므로 생선회 위에 올려놓아도 생선회의 변형을 발생시키지 않으면서 편백나무 톱밥과 생선회가 최대로 접촉하여 편백나무 톱밥에 대한 효과가 생선회의 상측에도 가해져 그 효과가 극대화될 수 있다.Since the cypress tree is made in the form of sawdust and has a light load, the cypress sawdust and sashimi contact the maximum without causing deformation of the sashimi even when placed on the sashimi, and the effect on the cypress sawdust is also applied to the upper side of the sashimi. can be maximized.
이때. 생선회의 상부에는 상기 편백나무 톱밥이 1 내지 3cm의 높이로 적층되어 생선회의 상부를 덮을 수 있는 것이 바람직하다.At this time. It is preferable that the cypress sawdust is stacked on the upper part of the sashimi to a height of 1 to 3 cm to cover the upper part of the sashimi.
즉, 생선회의 상부 및 하부에는 상기 편백나무 톱밥이 각각 1 내지 3cm의 높이로 형성되되 더욱 상세하게는 각각 2cm의 높이로 형성되는 것이 바람직하다.That is, in the upper and lower portions of the sashimi, the cypress sawdust is formed to a height of 1 to 3 cm, respectively, and more specifically, it is preferably formed to a height of 2 cm, respectively.
이와 같은 상기 편백나무 톱밥을 이용하여 상기 생선회에서 발생한 물이 낙하 가능한 공간이 형성되면서 생선회에서 발생한 물을 흡수할 수 있고 생선회의 상부에 놓여져도 생선회의 변형을 발생시키지 않으면서 편백나무 효과를 극대화할 수 있는 효과가 있다.By using the cypress sawdust, a space where the water generated from the sashimi can fall is formed, and the water generated from the sashimi can be absorbed, and the effect of the cypress tree can be maximized without causing deformation of the sashimi even when placed on the top of the sashimi. can have an effect.
다음으로, 상기 S40 단계는 1차 저온숙성한 생선회를 상기 편백나무 톱밥이 우러난 물에 청주 및 소금을 첨가한 제1용액을 이용하여 세척하는 단계(S40)이다.Next, the step S40 is a step (S40) of washing the first low-temperature aged raw sashimi using a first solution in which rice wine and salt are added to the water bred from the cypress sawdust.
이때, 상기 S10 단계에서 제조된 상기 편백나무 톱밥이 우러난 물 중 일부를 소분하여 사용하는 것이 바람직하다.At this time, it is preferable to use a portion of the water from which the cypress sawdust produced in step S10 is subdivided.
상기 S40 단계에서. 청주는 상기 톱밥 우린 물 100 중량부에 대해 1 내지 5 중량부 첨가되고, 더욱 구체적으로는 청주는 상기 톱밥 우린 물 100 중량부에 대해 1 내지 3중량부 첨가되는 것이 바람직하다.In step S40. Cheongju is added in 1 to 5 parts by weight based on 100 parts by weight of sawdust soaked water, and more specifically, Cheongju is preferably added in 1 to 3 parts by weight based on 100 parts by weight of sawdust soaked water.
그리고 상기 제1용액은 소금을 첨가하여 염도계를 이용하여 상기 제1용액의 염도를 4 내지 5%로 조절하는 것이 바람직하다.And it is preferable to adjust the salinity of the first solution to 4 to 5% using a salinity meter by adding salt to the first solution.
만약 상기 S40 단계에서 일반 물로 세척하게 된다면 물이 생선살에 스며들어 생선살이 불게 되므로 식감이 저하되는 문제점이 발생할 수 있다.If washing with general water is performed in step S40, the water may permeate the fish meat and cause the fish meat to swell, which may cause a problem in which the texture is deteriorated.
본 발명에 따른 상기 S40 단계에서는, 최적의 염도 범위의 제1용액을 이용하여 삼투압현상으로 인하여 생선살에 물이 침입되지 않게 하면서 생선의 핏기와 비닐 등을 용이하게 제거할 수 있도록 한다.In the step S40 according to the present invention, the blood of the fish and vinyl can be easily removed while preventing water from entering the fish meat due to the osmotic pressure using the first solution in the optimum salinity range.
아울러, 상기 제1용액에 첨가되는 상기 소금은 상대적으로 깨끗한 소금을 사용하기 위하여 볶은 소금 또는 구은 소금인 것이 바람직하다.In addition, the salt added to the first solution is preferably roasted salt or roasted salt in order to use relatively clean salt.
이때, 상기 제1용액의 염도는 바닷물의 염도인 3.5%보다 보다 0.5 내지 1.5% 높은 것이 바람직하며, 더욱 구체적으로 상기 제1용액의 염도는 4.5%인 것이 가장 바람직하다.In this case, the salinity of the first solution is preferably 0.5 to 1.5% higher than the salinity of seawater of 3.5%, and more specifically, the salinity of the first solution is most preferably 4.5%.
그리고 상기 S40 단계는, 상기 1차 저온숙성한 생선회를 세척한 후 얼음을 이용하여 생선 살에 받은 스트레스를 풀어주는 냉마찰 단계(S41)를 더 포함하는 것이 바람직하다.And it is preferable that the step S40 further includes a cold friction step (S41) of relieving stress on the fish flesh using ice after washing the first low-temperature aged sashimi.
이때, 상기 냉마찰하는 S41 단계는 얼음을 이용하여 3 내지 8초 진행하는 것이 바람직하고, 더욱 구체적으로는 5초 진행하는 것이 바람직하다.In this case, the step S41 of cold friction is preferably performed for 3 to 8 seconds using ice, and more specifically, it is preferably performed for 5 seconds.
이러한 냉마찰 단계(S41)를 통해, 생선회의 살은 쫀득하고 찰지게 되어 식감이 향상되는 효과가 있다.Through this cold friction step (S41), the flesh of the sashimi becomes chewy and sticky, thereby improving the texture.
그 다음으로, 세척된 생선회를 편백나무 함에 넣고 2차 숙성하는 단계(S50)를 진행하여 생선회의 숙성 과정을 마무리하도록 한다.Next, the washed sashimi is put in a cypress box and the second aging step (S50) is performed to finish the aging process of the sashimi.
더욱 구체적으로 상기 S50 단계는, 세척된 생선회를 편백나무 함에 넣고 1 내지 5℃의 냉장 공간에서 5 내지 7시간 숙성하는 것이 바람직하다.More specifically, in step S50, it is preferable to put the washed sashimi in a cypress box and ripen for 5 to 7 hours in a refrigerated space at 1 to 5°C.
상기 S50 단계는, 세척된 생선회가 편백나무 함 내에서 2차 저온숙성이 이루어져 식감을 더욱 향상시키고 편백나무에 의한 살균, 향미 등의 효과가 극대화되며, 편백나무 함 내에 담겨져 2차 저온숙성이 완료된 이후에 사용 및 보관이 편리하고 상품성이 용이한 특징이 있다.In step S50, the washed sashimi is subjected to secondary low-temperature aging in a cypress box to further improve the texture, and the effects of sterilization and flavor by the cypress wood are maximized. It is characterized by convenient use and storage afterward, and easy commercialization.
상기와 같은 숙성 방법에 따라 숙성된 생선회는, 천연목재인 편백나무로부터 방출되는 피톤치드에 의해 생선이 살균됨과 동시에 비린내가 확실히 제거되고 편백나무의 향이 생선살에 스며들어 향미와 식감이 우수한 효과가 있다.Sashimi aged according to the above aging method is sterilized by phytoncide released from cypress, a natural wood, and at the same time, fishy smell is definitely removed, and the smell of cypress penetrates into the fish meat, so the flavor and texture are excellent. .
[[ 실시예Example 1] One]
편백나무 톱밥 1kg, 다시마 50g, 청주 500ml를 물 20L에 넣고 삶아 불순물 제거 후 편백나무 톱밥만 따로 분리 후 일광 건조하였다.1kg of cypress sawdust, 50g of kelp, and 500ml of sake were boiled in 20L of water to remove impurities, and only cypress sawdust was separated and dried in the sun.
다음으로, 생선을 포 뜬 후 건조된 편백나무 톱밥 위에 놓고 3℃에서 3시간 동안 1차로 저온숙성하였다.Next, the fish was laid out on dried cypress sawdust and then aged at 3°C for 3 hours at a low temperature first.
다음으로, 1차 저온 숙성한 생선회를 편백나무 톱밥 우린 물 3L에 청주 50ml에 소금을 첨가하여 염도계를 이용하여 염도 4.5% 맞춘 물에 생선회를 담가 세척하였다.Next, the first low-temperature aged raw sashimi was washed by immersing the sashimi in water adjusted to 4.5% salinity using a salinity meter by adding salt to 50ml of sake in 3L of cypress sawdust soaked water.
그리고 세척한 생선회를 편백나무 틀 함에 넣어 3℃ 냉장고에 6시간 2차 숙성하여 생선회의 숙성을 마무리하였다. Then, the washed sashimi was placed in a cypress wood frame and aged in a refrigerator at 3°C for 6 hours to complete the aging of the sashimi.
[[ 실시예Example 2] 2]
편백나무 톱밥 1kg, 다시마 50g, 청주 500ml를 물 20L에 넣고 삶아 불순물 제거 후 편백나무 톱밥만 따로 분리 후 일광 건조하였다.1kg of cypress sawdust, 50g of kelp, and 500ml of sake were boiled in 20L of water to remove impurities, and only cypress sawdust was separated and dried in the sun.
다음으로, 생선을 포 뜬 후 건조된 편백나무 톱밥 위에 놓고 생선회의 상부를 덮도록 생선회의 위에 건조된 편백나무 톱밥을 추가로 더 놓아 3℃에서 3시간 동안 1차로 저온숙성하였다.Next, the dried cypress sawdust was placed on top of the sashimi to cover the upper part of the sashimi, and dried cypress sawdust was additionally placed on top of the dried cypress sawdust, and the first low-temperature aging was performed at 3°C for 3 hours.
다음으로, 1차 저온 숙성한 생선회를 편백나무 톱밥 우린 물 3L에 청주 50ml에 소금을 첨가하여 염도계를 이용하여 염도 4.5% 맞춘 물에 생선회를 담가 세척하였다.Next, the first low-temperature aged raw sashimi was washed by immersing the sashimi in water adjusted to 4.5% salinity using a salinity meter by adding salt to 50ml of sake in 3L of cypress sawdust soaked water.
그리고 세척한 생선회를 편백나무 틀 함에 넣어 3℃ 냉장고에 6시간 2차 숙성하여 생선회의 숙성을 마무리하였다. Then, the washed sashimi was placed in a cypress wood frame and aged in a refrigerator at 3°C for 6 hours to complete the aging of the sashimi.
[[ 비교예comparative example 1] One]
해동지를 이용하여 생선을 감싼 후 3℃의 냉장고에서 9시간 동안 숙성하였다.After wrapping the fish using thawed paper, it was aged in a refrigerator at 3° C. for 9 hours.
[[ 비교예comparative example 2] 2]
생선을 포 뜬 후 편백나무 틀 함에 넣고 3℃의 냉장고에서 9시간 동안 숙성하였다.After kneading the fish, it was placed in a cypress box and aged in a refrigerator at 3°C for 9 hours.
[[ 시험예test example 1] 기호도 평가 1] Preference evaluation
실시예 1, 실시예 2, 비교예 1, 비교예 2에 따른 방법에 의해 숙성된 생선회의 기호도를 비교 평가하였다. 평가는 관능검사로 하였으며 식감, 비린내 등의 불쾌한 냄새 제거여부, 전체적인 향미, 전체적인 맛을 평가항목으로 하였으며 관능검사는 100명의 패널에 의해 실시되었다.Example 1, Example 2, Comparative Example 1, Comparative evaluation of the taste of sashimi aged by the method according to Comparative Example 2 was evaluated. The evaluation was performed by a sensory test, and the texture, removal of unpleasant odors such as fishy smell, overall flavor, and overall taste were evaluated as evaluation items. The sensory test was conducted by a panel of 100 people.
점수는 5점 : 매우 우수함, 4점 : 우수함, 3점 : 보통, 2점 : 나쁨, 1점 : 매우 나쁨을 기준으로 5단계로 평가하였다.The score was evaluated on the basis of 5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, and 1 point: very poor.
상기 표 1에 나타난 바와 같이, 실시예 1 및 실시예 2는 편백나무 톱밥을 이용하여 비교예 1 및 비교예 2에 대해 식감, 불쾌한 냄새 여부, 전체적인 향미, 전체적인 맛이 전체적으로 향상된 것을 확인할 수 있다.As shown in Table 1, in Examples 1 and 2, it can be confirmed that the texture, whether there is an unpleasant odor, the overall flavor, and the overall taste are improved with respect to Comparative Examples 1 and 2 by using cypress sawdust.
특히, 실시예 2는 편백나무 톱밥이 생선회와 최대로 접촉하도록 생선회의 하부에 펼쳐짐은 물론이고 생선회의 상부를 덮도록 더 놓아 생선회의 전체적인 향미와 전체적인 맛이 전체적으로 향상되었음을 확인할 수 있다.In particular, in Example 2, it can be confirmed that the overall flavor and overall taste of the sashimi are improved by placing the cypress sawdust spread on the lower part of the sashimi so as to be in maximum contact with the sashimi, as well as covering the upper part of the sashimi.
이상에서와 같이 본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.As described above, the rights of the present invention are not limited to the embodiments described above, but are defined by the claims, and those of ordinary skill in the art may make various modifications and adaptations within the scope of the claims. It is self-evident that you can
Claims (5)
상기 편백나무 톱밥이 우러난 물에서 편백나무 톱밥을 분리하여 건조하는 단계(S20);
건조된 편백나무 톱밥 위에 포 뜬 생선회를 놓아 1 내지 5℃에서 1차 저온 숙성하는 단계(S30);
상기 편백나무 톱밥이 우러난 물에 청주 및 소금을 첨가하여 제조된 제1용액을 이용하여 1차 저온숙성한 생선회를 세척하는 단계(S40); 및
세척된 생선회를 편백나무 함에 넣고 1 내지 5℃에서 2차 저온 숙성하는 단계(S50);를 포함하는 것을 특징으로 하는 편백나무의 피톤치드를 이용한 생선회의 숙성방법.
Preparing cypress sawdust, kelp and sake in water and heating it to prepare water from which cypress sawdust is grown (S10);
Separating and drying the cypress sawdust from the water from which the cypress sawdust has grown (S20);
Putting sashimi on top of dried cypress sawdust and first low-temperature aging at 1 to 5° C. (S30);
Washing the first low-temperature aged sashimi using a first solution prepared by adding rice wine and salt to the water from which the cypress sawdust has grown (S40); and
A method of aging sashimi using phytoncide of cypress, comprising a step (S50) of placing the washed sashimi into a cypress box and aging the second low temperature at 1 to 5°C (S50).
상기 S10 단계에서,
상기 청주는 물 100 중량부에 대해 1 내지 5 중량부 첨가되고,
상기 편백나무 톱밥은 물 100 중량부에 대해 3 내지 8 중량부 첨가되며,
상기 다시마는 물 100 중량부에 대해 0.1 내지 1 중량부 첨가되는 것을 특징으로 하는 편백나무의 피톤치드를 이용한 생선회의 숙성방법.
According to claim 1,
In step S10,
The rice wine is added in 1 to 5 parts by weight based on 100 parts by weight of water,
The cypress sawdust is added in 3 to 8 parts by weight based on 100 parts by weight of water,
The kelp is a method of aging sashimi using phytoncide of cypress, characterized in that 0.1 to 1 part by weight is added with respect to 100 parts by weight of water.
상기 S30 단계에서, 생선회는 2시간 내지 4시간 동안 1차 저온 숙성이 이루어지고,
상기 S50 단계에서, 생선회는 5 내지 7시간 동안 2차 저온 숙성이 이루어지는 것을 특징으로 하는 편백나무의 피톤치드를 이용한 생선회의 숙성방법.
According to claim 1,
In the step S30, the sashimi is first aged at low temperature for 2 to 4 hours,
In the step S50, the sashimi aging method using phytoncide of cypress, characterized in that the secondary low-temperature aging is made for 5 to 7 hours.
상기 S40 단계에서,
청주는 상기 톱밥 우린 물 100 중량부에 대해 1 내지 5 중량부 첨가되고,
상기 제1용액의 염도는 4 내지 5%인 것을 특징으로 하는 편백나무의 피톤치드를 이용한 생선회의 숙성방법.
According to claim 1,
In the step S40,
Cheongju is added in 1 to 5 parts by weight based on 100 parts by weight of sawdust soaked water,
A method of aging sashimi using phytoncide of cypress, characterized in that the salinity of the first solution is 4 to 5%.
상기 S30 단계는,
생선회의 상부에 상기 편백나무 톱밥을 더 적층하는 단계(S31)를 더 포함하는 것을 특징으로 하는 편백나무의 피톤치드를 이용한 생선회의 숙성방법.According to claim 1,
The step S30 is,
Aging method of sashimi using phytoncide of cypress, characterized in that it further comprises the step (S31) of further laminating the cypress sawdust on the upper part of the sashimi.
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