KR840003779A - The manufacturing method of fish meat sausage - Google Patents

The manufacturing method of fish meat sausage Download PDF

Info

Publication number
KR840003779A
KR840003779A KR1019830000928A KR830000928A KR840003779A KR 840003779 A KR840003779 A KR 840003779A KR 1019830000928 A KR1019830000928 A KR 1019830000928A KR 830000928 A KR830000928 A KR 830000928A KR 840003779 A KR840003779 A KR 840003779A
Authority
KR
South Korea
Prior art keywords
fish meat
manufacturing
meat sausage
mixing
ground
Prior art date
Application number
KR1019830000928A
Other languages
Korean (ko)
Inventor
김성수
Original Assignee
김 성 수
오양수산 주식회사
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 김 성 수, 오양수산 주식회사 filed Critical 김 성 수
Priority to KR1019830000928A priority Critical patent/KR840003779A/en
Publication of KR840003779A publication Critical patent/KR840003779A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • 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
    • A22C25/20—Shredding; Cutting into cubes; Flaking
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas

Abstract

내용 없음No content

Description

어육 소세지의 제법The manufacturing method of fish meat sausage

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

상술한 바와 같이 냉동 어육을 분쇄하고 고기 갈이를 하여 82% 이상을 주원료로 하여 7% 정도의 전분 6% 정도의 지방, 2% 정도의 식염, 설탕을 포함하여 1.9% 정도의 조미료, 0.5% 정도의 향신료와 천연 색소를 부원료로 하여 상기의 주원료에 배합한 다음 적정은 도로 자숙하고 가열로 응고된 어육 덩이를 잘게 썰고 혼합하여 소세지 형태로 성형하여 자숙 살균하고 진공 포장함을 특징으로 하는 어육 소세지의 제법.As described above, the frozen fish meat is ground and ground, and the raw material is 82% or more, and about 7% starch, about 6% fat, about 2% salt and sugar, about 1.9% seasoning, about 0.5% Spice and natural pigments are added to the above main ingredients, and titration is made by simmering and mixing the meat solidified by heating, finely shaping and mixing them into sausages, forming sterilized and vacuum-packed fish sausages. quite. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830000928A 1983-03-08 1983-03-08 The manufacturing method of fish meat sausage KR840003779A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830000928A KR840003779A (en) 1983-03-08 1983-03-08 The manufacturing method of fish meat sausage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830000928A KR840003779A (en) 1983-03-08 1983-03-08 The manufacturing method of fish meat sausage

Publications (1)

Publication Number Publication Date
KR840003779A true KR840003779A (en) 1984-10-04

Family

ID=55176486

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830000928A KR840003779A (en) 1983-03-08 1983-03-08 The manufacturing method of fish meat sausage

Country Status (1)

Country Link
KR (1) KR840003779A (en)

Similar Documents

Publication Publication Date Title
IS1300B6 (en) A method of preparing food, hollow or hollow, in solid or semi-solid form, prepared from chopped fish or minced raw meat.
GB1491624A (en) Edible soy protein containing simulated meat product
KR840003779A (en) The manufacturing method of fish meat sausage
KR890701029A (en) Food recipe
EP0344123A3 (en) Reduced-yolk egg product
JPS57122768A (en) Obtaining method of peelable food
JPS57152868A (en) Preparation of roasted cod roe-like food in casing
JPS57144941A (en) Preparation of snack-like foamed food with high proteinic content consisting of meat essentially
JPS5791162A (en) Food additive and its utilization
KR840003780A (en) Manufacturing method of fish ham
ES2059951T3 (en) A METHOD OF PREPARING A SPREADABLE GLUTAMATE-FREE CONDIMENT CONTAINING MEAT AT A COMMERCIAL SCALE.
JPS5554860A (en) Production of oil and fat selffadding type foods and sausage like edible meat analogue
JPS5554876A (en) Preparation of processed food of delicate flavor
JPS559735A (en) Production of pasted food
JPS5623874A (en) Preparation of shrimplike food
JPS57166975A (en) Preparation of instant food by freeze drying
KR880009581A (en) Manufacturing method of fast red pepper paste using salted fish
JPS5774061A (en) Senbei (japanese cracker) blended with meat
JPS5672666A (en) Preparation of fish-paste product
JPS56144073A (en) Fish-paste product like shrimp meat and its preparation
JPS578763A (en) Food like "kaninoko" (tasty food obtained from inside of crab carapace) and its preparation
JPS575672A (en) Preparation of food material like crustacean or molluskan food
KR830008512A (en) Food production method of dough made mainly of shrimp meat
JPS5716680A (en) Food like crab roe and its preparation
KR880002462A (en) How to prepare instant spices for meat cooking

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E601 Decision to refuse application