KR840008757A - The manufacturing method of fish meat egg - Google Patents

The manufacturing method of fish meat egg Download PDF

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Publication number
KR840008757A
KR840008757A KR1019830002240A KR830002240A KR840008757A KR 840008757 A KR840008757 A KR 840008757A KR 1019830002240 A KR1019830002240 A KR 1019830002240A KR 830002240 A KR830002240 A KR 830002240A KR 840008757 A KR840008757 A KR 840008757A
Authority
KR
South Korea
Prior art keywords
fish meat
manufacturing
egg
sodium
meat egg
Prior art date
Application number
KR1019830002240A
Other languages
Korean (ko)
Inventor
김성수
Original Assignee
김성수
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 김성수, 오양수산 주식회사 filed Critical 김성수
Priority to KR1019830002240A priority Critical patent/KR840008757A/en
Publication of KR840008757A publication Critical patent/KR840008757A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L15/00Egg products; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음No content

Description

어육 계란의 제법The manufacturing method of fish meat egg

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

Claims (1)

본문에 상술한 바와같이 약 52%의 어육에 약 41%의 계란노른자위와 2.3%정도의 계란흰자 그리고 전분 2.6%정도와 D -솔비톨, 정제염, 포리인산나트륨, L -구루타민산나트륨, 글리신, 5´-이노신산나트륨, 5′-구아닌산나트륨등의 조미첨가물을 적량배합하여 소시지기에 의하여 중앙부의 노란색 연육 주위에 흰색 연육이 포삽되게 압출하여 봉상으로 성형시킨 다음 100℃이상의 적정온도로 가열 살균하여 포장함을 특징으로 하는 어육 계란의 제법.As described in the text, about 52% fish meat, about 41% egg yolk, 2.3% egg white, starch 2.6%, D-sorbitol, refined salt, sodium polyphosphate, L-gurutamate, glycine, Properly mix seasoning additives such as 5'-sodium inosinate and 5'-sodium guanate, extrude white sausages around the yellow meats in the center by a sausage machine, shape them into rods, and heat sterilize them at a temperature above 100 ℃. The manufacturing method of the fish meat egg characterized by the packing box. ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830002240A 1983-05-21 1983-05-21 The manufacturing method of fish meat egg KR840008757A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830002240A KR840008757A (en) 1983-05-21 1983-05-21 The manufacturing method of fish meat egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830002240A KR840008757A (en) 1983-05-21 1983-05-21 The manufacturing method of fish meat egg

Publications (1)

Publication Number Publication Date
KR840008757A true KR840008757A (en) 1984-12-19

Family

ID=55176678

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830002240A KR840008757A (en) 1983-05-21 1983-05-21 The manufacturing method of fish meat egg

Country Status (1)

Country Link
KR (1) KR840008757A (en)

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Legal Events

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