KR890012568A - 건조어묵의 제조방법 - Google Patents

건조어묵의 제조방법 Download PDF

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Publication number
KR890012568A
KR890012568A KR1019880001712A KR880001712A KR890012568A KR 890012568 A KR890012568 A KR 890012568A KR 1019880001712 A KR1019880001712 A KR 1019880001712A KR 880001712 A KR880001712 A KR 880001712A KR 890012568 A KR890012568 A KR 890012568A
Authority
KR
South Korea
Prior art keywords
fish paste
manufacturing
dried fish
fish
mix
Prior art date
Application number
KR1019880001712A
Other languages
English (en)
Other versions
KR900009211B1 (ko
Inventor
조강호
Original Assignee
조강호
삼호물산 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 조강호, 삼호물산 주식회사 filed Critical 조강호
Priority to KR1019880001712A priority Critical patent/KR900009211B1/ko
Publication of KR890012568A publication Critical patent/KR890012568A/ko
Application granted granted Critical
Publication of KR900009211B1 publication Critical patent/KR900009211B1/ko

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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

Landscapes

  • 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)
  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음.

Description

건조어묵의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제2도는 본 발명의 공정 블록도.

Claims (1)

  1. 생선 어육에 식염, 전분 및 조미료를 첨가하여 배합하다가 15-20℃로 승온시키면서 글리세린 지방산 에스테르를 첨가하여 미세한 기포가 발생되도록 배합하여 일정한 크기의 형상으로 성형시켜 85-95℃의 가열 온수에 10-20초 침지시켜 표면을 익힌다음 상온에서 냉각시킨 후 가열공정(찌거나, 퀴기거나, 굽는것)으로 완숙 시켜서 -10∼-15℃ 냉동고에서 동결시킨 후 상온에서 해동시켜 60℃의 열풍 건조기로 수분 함량 13-15%의 건조 어묵을 제조하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019880001712A 1988-02-15 1988-02-15 건조어묵의 제조방법 KR900009211B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880001712A KR900009211B1 (ko) 1988-02-15 1988-02-15 건조어묵의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880001712A KR900009211B1 (ko) 1988-02-15 1988-02-15 건조어묵의 제조방법

Publications (2)

Publication Number Publication Date
KR890012568A true KR890012568A (ko) 1989-09-18
KR900009211B1 KR900009211B1 (ko) 1990-12-24

Family

ID=19272363

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880001712A KR900009211B1 (ko) 1988-02-15 1988-02-15 건조어묵의 제조방법

Country Status (1)

Country Link
KR (1) KR900009211B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100642799B1 (ko) * 2006-03-03 2006-11-13 김옥규 어묵의 원료를 이용하여 제조된 어포 및 그의 제조방법

Also Published As

Publication number Publication date
KR900009211B1 (ko) 1990-12-24

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