KR20230129767A - How to apply small, thin fish spines - Google Patents
How to apply small, thin fish spines Download PDFInfo
- Publication number
- KR20230129767A KR20230129767A KR1020220026782A KR20220026782A KR20230129767A KR 20230129767 A KR20230129767 A KR 20230129767A KR 1020220026782 A KR1020220026782 A KR 1020220026782A KR 20220026782 A KR20220026782 A KR 20220026782A KR 20230129767 A KR20230129767 A KR 20230129767A
- Authority
- KR
- South Korea
- Prior art keywords
- thorns
- fish
- boneless
- thin
- cooked
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 241000269908 Platichthys flesus Species 0.000 claims description 7
- 235000020996 boneless meat Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000723298 Dicentrarchus labrax Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 5
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 235000019688 fish Nutrition 0.000 description 13
- 210000001015 abdomen Anatomy 0.000 description 4
- 241000269959 Xiphias gladius Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
-
- 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
-
- 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
Abstract
본 발명은 작고 얇은생선을 조리할 때 거의가 통째로 조리하고 섭취할 때는 가시가 귀찮고 이후 가시를 따로 치워야 되는 불편함이 있었다 그래서 먼저 저온에서 살짝 건조후 오무러진 순살부분을 칼집을 낸후 열을 가해 살짝 익히면 가시와 순살이 부셔지지않고 쉽게 분리된다 그 분리된 순살을 조리를 하게되면 식감도 더욱 좋으며 어린이와 노약자등이 가시에 대한 걱정없이 쉽게 섭취할 수 있는 장점이 있고 이후 가시를 따로 치우지 않아도 되는 편리함이 있다In the present invention, when cooking small and thin fish, most of them are cooked whole, and when consumed, the thorns are bothersome and there is the inconvenience of having to remove the thorns separately afterward. So, first, lightly dry at a low temperature, cut the shriveled boneless part, and then lightly heat it. When cooked, the thorns and bone meat are not broken and are easily separated. When the separated bone flesh is cooked, the texture is even better and children and the elderly can easily eat it without worrying about the thorns. It is convenient as there is no need to remove the thorns afterwards. There is
Description
본 발명은 살이 얇은생선을 저온에 살짝 건조후 순살부분만 칼집을 내고 적당한 열을 가하여 익혀서 필요치않은 가시등은 미리 모두 재거해놓고 순살만을 조리를 하면 식감도 더욱 좋고 가시에 대한 두려움 없이 먹기 펀하게 하는 것이 목적이다The present invention involves lightly drying thin-fleshed fish at a low temperature, cutting only the boneless part, and cooking it with appropriate heat. If you remove all unnecessary thorns in advance and cook only the boneless fish, the texture will be better and it will be easier to eat without fear of the thorns. is the purpose
종래는 작고 얇은생선을 섭취하는 방법은 거의가 소금에 절여 튀기는 방법 굽거나 조림외의 방법등으로 조리를 할 때 가시와 함께 조리를 하고난후 가시를 바르면서 섭취하는 방법을 사용하여 잘못하면 가시가 목에 걸리는등 귀찮기도 하였고 섭취후 가시를 치우기도 하는 번거로운 점이 있었다Conventionally, the most common ways to consume small, thin fish are by salting them and frying them. When cooking them using methods other than grilling or simmering, you cook them with thorns and then eat them by applying the thorns. If you make a mistake, the thorns end up in your throat. It was annoying because it got caught, and it was also inconvenient to clean up the thorns after ingestion.
본 발명은 상기와 같은 문제점을 해결하기 위하여 착안 수차례 실험한 결과 생선 통체로를 조리하는 방법이 아니고 미리 손질해서 순살만을 분리하고 그 분리한 순살만을 취향에 맞게 조리하여 섭취하는 방법이다The present invention was conceived in order to solve the above problems, and as a result of several experiments, it is not a method of cooking whole fish, but a method of pre-cleaning and separating only the boneless meat, cooking and consuming the separated boneless meat according to taste.
얇은 생선의 종류는 가자미, 칼치등 여러 종류가 있으나 가자미 를 예를들면 우선 비닐을 긁어낸후 내장을 빼고 소금을 적당이 뿌린후 신선한생선을 저온에서 바람과 함께 24시간 정도 살짝 건조한다 이때 생선살이 수축이 되며 살끼리 달라붙는 성질때문 식감은 쫀득함이 더해진다 그리고 이때 원하고자 하는 크기에 맞춰 칼집을 낸후 적당한 열을 가하여 살짝 익히면 살이 흐트러지지 않고 뼈와 쉽게 분리가 된다There are many types of thin fish, such as flounder and swordfish, but for flounder, for example, first scrape off the plastic, remove the intestines, sprinkle salt as appropriate, and lightly dry the fresh fish in the wind at a low temperature for about 24 hours. At this time, the fish flesh shrinks. Due to the nature of the meat sticking together, the texture becomes more chewy. At this time, if you cut it to the desired size and lightly cook it with moderate heat, the meat does not become loose and is easily separated from the bone.
본 발명에 따르면 신선한생선을 저온에 살짝 건조하면 육질이 조금더 오무라져서 쫀득해지면서 심감이 더욱 좋아지며 얇은 생선의 뼈와 가시를 분리하여 생선의 순살만을 전문 가공해서 냉동을 하거나 통조림등에 보관해 두면 일반인 누구나 간편하게 조리하여 노약자와 어린이등도 쉽고 귀찮치않게 섭취 할수있는 장점이 있다According to the present invention, when fresh fish is slightly dried at a low temperature, the meat becomes more chewy and has a better texture. The bones and spines of the thin fish are separated, only the boneless fish is processed and frozen or stored in cans. It has the advantage that anyone in the general public can easily cook it and even the elderly and children can consume it easily and without hassle.
도 1은 작고 얇은생선 중 가자미를 [예]를 들엇으며 그 가자미의 순살만이 앞, 뒤로 분리되는 부분을 나타낸 상태이고 사진에는 잔가시외 머리. 배 부분등 필요치 않은 부분이 남은 부분사진과 도면이다Figure 1 shows flounder as an example among small and thin fish, showing only the boneless parts of the flounder being separated from the front and back, and in the photo, the head of the flounder. These are photos and drawings of the remaining parts that are not needed, such as the belly part.
본 발명은 작고 얇은 신선한 생선[100]을 반건조를 시키면 살의 육질이 오무라져 단단해진다 이때 [110]과 '[120]의 부분을 칼 등으로 오린후 적당한 열을 가하여 살짝 익히고 난후 순살 [110]의 등살과 '[120]의 뱃살 부분만 도려내면 필요치않은부분 잔가시등 을 100% [130] 과 같이 제거할수 있고 100%의 순살만을 얻을 수 있다In the present invention, when small, thin fresh fish [100] is semi-dried, the flesh becomes soft and hard. At this time, the parts [110] and '[120] are cut with a knife, etc., and then lightly cooked by applying appropriate heat, and then boneless [110]. If you cut out only the back meat and the belly fat of '[120], you can remove 100% of the unnecessary parts like [130] and get only 100% boneless meat.
[100] 은 가자미 본체[전체]를 나타낸 도면 이며
[110] 은 생선 등살이 도려지고 [120] 은 도려지는 뱃살쪽을 나타낸 부분이다
[130] 은 등살과 뱃살쪽을 도려낸 이후 필요치않은 부분만 나타낸 사진이다[100] is a drawing showing the flounder body [whole].
[110] is the part where the back of the fish is cut and [120] is the part where the belly is cut.
[130] is a photo showing only the unnecessary parts after cutting out the back and belly fat.
Claims (1)
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KR1020220026782A KR20230129767A (en) | 2022-03-02 | 2022-03-02 | How to apply small, thin fish spines |
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KR1020220026782A KR20230129767A (en) | 2022-03-02 | 2022-03-02 | How to apply small, thin fish spines |
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KR20230129767A true KR20230129767A (en) | 2023-09-11 |
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KR1020220026782A KR20230129767A (en) | 2022-03-02 | 2022-03-02 | How to apply small, thin fish spines |
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KR (1) | KR20230129767A (en) |
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2022
- 2022-03-02 KR KR1020220026782A patent/KR20230129767A/en not_active Application Discontinuation
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