KR870005599A - 통조림용 어체탈피(脫皮) 및 정육(精肉·Loin)의 가공방법 - Google Patents

통조림용 어체탈피(脫皮) 및 정육(精肉·Loin)의 가공방법 Download PDF

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Publication number
KR870005599A
KR870005599A KR1019850009744A KR850009744A KR870005599A KR 870005599 A KR870005599 A KR 870005599A KR 1019850009744 A KR1019850009744 A KR 1019850009744A KR 850009744 A KR850009744 A KR 850009744A KR 870005599 A KR870005599 A KR 870005599A
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KR
South Korea
Prior art keywords
processing method
canned fish
meat
hydrochloric acid
acid solution
Prior art date
Application number
KR1019850009744A
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English (en)
Other versions
KR880000005B1 (ko
Inventor
서상복
윤희련
박춘규
주영창
Original Assignee
김균현
국립수산진흥원
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 김균현, 국립수산진흥원 filed Critical 김균현
Priority to KR1019850009744A priority Critical patent/KR880000005B1/ko
Publication of KR870005599A publication Critical patent/KR870005599A/ko
Application granted granted Critical
Publication of KR880000005B1 publication Critical patent/KR880000005B1/ko

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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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음

Description

통조림용 어체탈피(脫皮) 및 정육(精肉, Loin)의 가공방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 어류(정어리, 고등어, 전갱이, 멸치, 꽁치, 가다랭이, 청어)를 0.05-0.5%의 염산용액에 0.5-8시간 침지한 것을 65-80℃의 0.1-0.5%의 염산용액 또는 열수에 넣어 8-30초간 처리하거나 65-80℃의 0.5-30%의 염산용액에 넣어 10-30초간 처리하여 탈피시킨 후 열탕 또는 증기에서 10-20분간 자숙 또는 증자하여 두쪽으로 갈라 등뼈를 뽑아내고 성형하여 필레형의 정육으로 가공하는 통조림용 어체탈피 및 정육의 가공방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019850009744A 1985-02-21 1985-02-21 통조림용 어체탈피(脫皮) 및 정육(精肉, Loin)의 가공방법 KR880000005B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019850009744A KR880000005B1 (ko) 1985-02-21 1985-02-21 통조림용 어체탈피(脫皮) 및 정육(精肉, Loin)의 가공방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019850009744A KR880000005B1 (ko) 1985-02-21 1985-02-21 통조림용 어체탈피(脫皮) 및 정육(精肉, Loin)의 가공방법

Publications (2)

Publication Number Publication Date
KR870005599A true KR870005599A (ko) 1987-07-06
KR880000005B1 KR880000005B1 (ko) 1988-02-15

Family

ID=19244350

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850009744A KR880000005B1 (ko) 1985-02-21 1985-02-21 통조림용 어체탈피(脫皮) 및 정육(精肉, Loin)의 가공방법

Country Status (1)

Country Link
KR (1) KR880000005B1 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101426004B1 (ko) * 2012-12-28 2014-08-06 경상대학교산학협력단 멸치육젓필레 통조림의 제조방법 및 이에 의하여 제조된 멸치육젓필레 통조림
CN106579072A (zh) * 2016-12-23 2017-04-26 宁波今日食品有限公司 一种秋刀鱼罐头制备方法

Also Published As

Publication number Publication date
KR880000005B1 (ko) 1988-02-15

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