KR910014061A - 분말 젓갈의 제조 방법 - Google Patents

분말 젓갈의 제조 방법 Download PDF

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Publication number
KR910014061A
KR910014061A KR1019900001129A KR900001129A KR910014061A KR 910014061 A KR910014061 A KR 910014061A KR 1019900001129 A KR1019900001129 A KR 1019900001129A KR 900001129 A KR900001129 A KR 900001129A KR 910014061 A KR910014061 A KR 910014061A
Authority
KR
South Korea
Prior art keywords
powder
manufacturing
salted fish
seafood
dry
Prior art date
Application number
KR1019900001129A
Other languages
English (en)
Other versions
KR920002055B1 (ko
Inventor
하선정
박희지
Original Assignee
하선정
박희지
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 하선정, 박희지 filed Critical 하선정
Priority to KR1019900001129A priority Critical patent/KR920002055B1/ko
Publication of KR910014061A publication Critical patent/KR910014061A/ko
Application granted granted Critical
Publication of KR920002055B1 publication Critical patent/KR920002055B1/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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation

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

Abstract

내용 없음.

Description

분말 젓갈의 제조 방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. A)용기내에 어패류 10㎏당 식염 3㎏을 혼합하여 약 10℃의 온도로 약 25개월 발효 시키고, B)발효 시킨후 불순물과 지방을 제거시키고 난 숙성된 어패물을 건조실에서 건조시키며, C)건조된 어패물을 분쇄기로 분쇄하여 분말화 시켜서 되는 A)B)C)의 공정으로 제조됨을 특징으로 하는 분말 젓갈의 제조 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900001129A 1990-01-31 1990-01-31 분말젓갈의 제조방법 KR920002055B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900001129A KR920002055B1 (ko) 1990-01-31 1990-01-31 분말젓갈의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900001129A KR920002055B1 (ko) 1990-01-31 1990-01-31 분말젓갈의 제조방법

Publications (2)

Publication Number Publication Date
KR910014061A true KR910014061A (ko) 1991-08-31
KR920002055B1 KR920002055B1 (ko) 1992-03-10

Family

ID=19295668

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900001129A KR920002055B1 (ko) 1990-01-31 1990-01-31 분말젓갈의 제조방법

Country Status (1)

Country Link
KR (1) KR920002055B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100337229B1 (ko) * 1999-05-27 2002-05-17 문유환 미생물을 이용한 생멸치 발효 분말젓

Also Published As

Publication number Publication date
KR920002055B1 (ko) 1992-03-10

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