KR830006914A - How to prepare dried fish - Google Patents

How to prepare dried fish Download PDF

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Publication number
KR830006914A
KR830006914A KR1019810003359A KR810003359A KR830006914A KR 830006914 A KR830006914 A KR 830006914A KR 1019810003359 A KR1019810003359 A KR 1019810003359A KR 810003359 A KR810003359 A KR 810003359A KR 830006914 A KR830006914 A KR 830006914A
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KR
South Korea
Prior art keywords
fish
mixture
dried fish
minutes
prepare dried
Prior art date
Application number
KR1019810003359A
Other languages
Korean (ko)
Inventor
안창수
Original Assignee
안창수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 안창수 filed Critical 안창수
Priority to KR1019810003359A priority Critical patent/KR830006914A/en
Publication of KR830006914A publication Critical patent/KR830006914A/en

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Abstract

내용 없음No content

Description

건어포의 제조방법How to prepare dried fish

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

명태, 쥐치, 조기, 칼치 등 새끼어류를 정선세척하여 분해혼합한 어육혼합물 74%에 따로 솔비톨 30% 소맥분이나 전분 43%, 설탕 21%, 식염 5%, 글루타민산소다 0.5%, 그루콘락톤 0.5%로 혼합된 어육 첨가용 혼합물 2.6%를 가하여 혼합한 것을 약 250℃에서 30분간 살균 소독하고 1차로 약 100℃에서 2차로 약 200℃ 이상에서 각 1시간씩 건조, 속성하여 제조함을 특징으로 하는 건어포의 제조방법.74% of the fish meat mixtures prepared by carefully washing and decomposing mixed fish such as pollack, marlin, prey, and cutlass are separately sorbitol 30% wheat flour or starch 43%, sugar 21%, salt 5%, soda glutamate 0.5%, and gluconlactone 0.5% It is characterized in that it is prepared by sterilization and disinfection for 30 minutes at about 250 ℃ for 30 minutes at a mixture of the fish meat addition mixture mixed by adding a mixture of 1% Method of making dried fish. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019810003359A 1981-09-09 1981-09-09 How to prepare dried fish KR830006914A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019810003359A KR830006914A (en) 1981-09-09 1981-09-09 How to prepare dried fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019810003359A KR830006914A (en) 1981-09-09 1981-09-09 How to prepare dried fish

Publications (1)

Publication Number Publication Date
KR830006914A true KR830006914A (en) 1983-10-12

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ID=54149108

Family Applications (1)

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KR1019810003359A KR830006914A (en) 1981-09-09 1981-09-09 How to prepare dried fish

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KR (1) KR830006914A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina
KR100460481B1 (en) * 2002-05-21 2004-12-08 오천산업주식회사 Seasoning liquid for manufacturing the dried slices of fish
KR100473837B1 (en) * 2004-03-15 2005-03-14 김달영 Dried slices of mixed fish and its manufacturing process

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina
KR100460481B1 (en) * 2002-05-21 2004-12-08 오천산업주식회사 Seasoning liquid for manufacturing the dried slices of fish
KR100473837B1 (en) * 2004-03-15 2005-03-14 김달영 Dried slices of mixed fish and its manufacturing process

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