KR890007671A - Frozen meat made from red fish and method of manufacturing hamburger made from it - Google Patents

Frozen meat made from red fish and method of manufacturing hamburger made from it Download PDF

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Publication number
KR890007671A
KR890007671A KR870013198A KR870013198A KR890007671A KR 890007671 A KR890007671 A KR 890007671A KR 870013198 A KR870013198 A KR 870013198A KR 870013198 A KR870013198 A KR 870013198A KR 890007671 A KR890007671 A KR 890007671A
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KR
South Korea
Prior art keywords
acid
organic acid
fish
meat
salt
Prior art date
Application number
KR870013198A
Other languages
Korean (ko)
Other versions
KR900003554B1 (en
Inventor
박재균
Original Assignee
한계호
주식회사 미성
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.)
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Publication date
Application filed by 한계호, 주식회사 미성 filed Critical 한계호
Priority to KR1019870013198A priority Critical patent/KR900003554B1/en
Publication of KR890007671A publication Critical patent/KR890007671A/en
Application granted granted Critical
Publication of KR900003554B1 publication Critical patent/KR900003554B1/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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

적색어를 원료로 하는 냉동연육 및 이를 원료로한 햄버거의 제조방법.Frozen meat made from red fish and a method of manufacturing a hamburger made from it.

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

Claims (4)

적색어를 원료로 하는 냉동연육의 제조방법에 있어서, 적색어를 처리하여 얻어진 채유한 어육을 물바래처리공정전에 pH 4.5-5.2로 조절한 온도 10-12℃의 유기산 용액(어육중량의 4-5배)중에서 유기산 바래기처리를 5-20분간 실시함을 특징으로 한 상기방법.In the method for producing frozen fish meat containing red fish as raw material, the organic acid solution having a temperature of 10-12 ° C. (four to the weight of fish meat) obtained by treating red fish with the adjusted fish meat is adjusted to pH 4.5-5.2 prior to the water-foaming process. 5 times), the organic acid waste treatment is performed for 5-20 minutes. 제1항에 있어서, 상기 유기산 용액의 유기산은 개미산, 아세트산(빙초산), 젖산, 부티르산(butricacid), 주석산 및 사과중에서 어느 하나를 선택하여 사용함을 특징으로 한 상기방법.The method of claim 1, wherein the organic acid of the organic acid solution is selected from formic acid, acetic acid (glacial acetic acid), lactic acid, butyric acid, butyric acid, and apple. 제1항에 있어서, 상기 채육한 어육은 불바래공정전에 그리고 상기 유기산 바래기처리공정후 중조용액(pH 7-9)에서 알칼리 바래기 처리를 5-20분 교반처리시켜 채육의 수용성 단백질 및 지방의 용출을 용이하게 함을 특징으로한 상기방법.2. The method of claim 1, wherein the fish meat is stirred for 5-20 minutes in an alkaline stirrer solution (pH 7-9) before the fire breeze process and after the organic acid scavenger treatment step to elute the soluble protein and fat of the meat. The method characterized in that it facilitates. 제1항에서 얻어진 냉동연육을 원료로한 1.5±2.0%의 식염을 첨가하여 염용성단백질을 충분하게 용해시켜 망상섬유 구조가 잘 형성되도록 하고, 적은양의 전분류와 단백질을 첨가시키며 식염갈이를 할때 온도 5-10℃가 되도록 조절시킴을 특징으로 하는 상기방법.1.5 ± 2.0% of salt from the frozen meat obtained in claim 1 is added to sufficiently dissolve the salt-soluble protein so that the fiber structure is well formed, and a small amount of starch and protein are added to the salt. The method characterized in that when the temperature is adjusted to 5-10 ℃. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870013198A 1987-11-23 1987-11-23 Process for making hamburger with red fresh fishes KR900003554B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870013198A KR900003554B1 (en) 1987-11-23 1987-11-23 Process for making hamburger with red fresh fishes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870013198A KR900003554B1 (en) 1987-11-23 1987-11-23 Process for making hamburger with red fresh fishes

Publications (2)

Publication Number Publication Date
KR890007671A true KR890007671A (en) 1989-07-05
KR900003554B1 KR900003554B1 (en) 1990-05-21

Family

ID=19266233

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870013198A KR900003554B1 (en) 1987-11-23 1987-11-23 Process for making hamburger with red fresh fishes

Country Status (1)

Country Link
KR (1) KR900003554B1 (en)

Also Published As

Publication number Publication date
KR900003554B1 (en) 1990-05-21

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