KR850003671A - Manufacturing method of instant fish paste - Google Patents

Manufacturing method of instant fish paste Download PDF

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Publication number
KR850003671A
KR850003671A KR1019830005572A KR830005572A KR850003671A KR 850003671 A KR850003671 A KR 850003671A KR 1019830005572 A KR1019830005572 A KR 1019830005572A KR 830005572 A KR830005572 A KR 830005572A KR 850003671 A KR850003671 A KR 850003671A
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KR
South Korea
Prior art keywords
fish paste
manufacturing
instant fish
seasonings
weight
Prior art date
Application number
KR1019830005572A
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Korean (ko)
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KR850001809B1 (en
Inventor
박주현
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박주현
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Publication date
Application filed by 박주현 filed Critical 박주현
Priority to KR1019830005572A priority Critical patent/KR850001809B1/en
Publication of KR850003671A publication Critical patent/KR850003671A/en
Application granted granted Critical
Publication of KR850001809B1 publication Critical patent/KR850001809B1/en

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Classifications

    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18—Mustard

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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)
  • Fish Paste Products (AREA)

Abstract

내용 없음No content

Description

즉석 어묵의 제조방법Manufacturing method of instant fish paste

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

Claims (1)

어육을 80%(중량)이상으로 하고 전분을 10%(중량)미만으로 하여 마늘, 계란, 소금 및 기타 조미료를 적량 첨가하여 어묵으로 성형시킨 후 230℃로 유탕처리하고 터널식 자외선 특수 살균기로 살균처리한 어묵을 멸치, 다시마 및 기타 조미료로 조리한 국물과 함께 용기에 밀봉처리한 뒤 다시 100℃-130℃고온살균솥에서 40분간 살균처리함을 특징으로 하는 즉석 어묵의 제조방법.Fish meat is 80% (weight) or more, starch is less than 10% (weight), and garlic, eggs, salt and other seasonings are added appropriately and molded into fish paste. A method of preparing instant fish paste, characterized in that the fish paste is sealed in a container with broth cooked with anchovies, kelp and other seasonings, and then sterilized for 40 minutes in a 100 ℃ -130 ℃ high-temperature sterilizer. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830005572A 1983-11-25 1983-11-25 Process for producing instant fish product KR850001809B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830005572A KR850001809B1 (en) 1983-11-25 1983-11-25 Process for producing instant fish product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830005572A KR850001809B1 (en) 1983-11-25 1983-11-25 Process for producing instant fish product

Publications (2)

Publication Number Publication Date
KR850003671A true KR850003671A (en) 1985-06-26
KR850001809B1 KR850001809B1 (en) 1985-12-23

Family

ID=19230473

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830005572A KR850001809B1 (en) 1983-11-25 1983-11-25 Process for producing instant fish product

Country Status (1)

Country Link
KR (1) KR850001809B1 (en)

Also Published As

Publication number Publication date
KR850001809B1 (en) 1985-12-23

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