KR930007354A - Fish sauce containing alcohol - Google Patents

Fish sauce containing alcohol Download PDF

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Publication number
KR930007354A
KR930007354A KR1019910018804A KR910018804A KR930007354A KR 930007354 A KR930007354 A KR 930007354A KR 1019910018804 A KR1019910018804 A KR 1019910018804A KR 910018804 A KR910018804 A KR 910018804A KR 930007354 A KR930007354 A KR 930007354A
Authority
KR
South Korea
Prior art keywords
fish
smell
salted
sauce
salted fish
Prior art date
Application number
KR1019910018804A
Other languages
Korean (ko)
Other versions
KR940002864B1 (en
Inventor
김양묵
Original Assignee
김양묵
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 김양묵 filed Critical 김양묵
Priority to KR1019910018804A priority Critical patent/KR940002864B1/en
Publication of KR930007354A publication Critical patent/KR930007354A/en
Application granted granted Critical
Publication of KR940002864B1 publication Critical patent/KR940002864B1/en

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Classifications

    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds

Abstract

본 발명은 알콜이 함유된 액젓에 관한 것으로 종래의 젓같은 발효과정에서 세균에 의한 부폐작용이 병행되어 양질의 젓갈을 얻기 어렵고 심한 부폐냄새나 자극적인 냄새등이 나서 젓갈을 싫어하는 등의 문제점이 있었다.The present invention relates to an alcoholic salted fish sauce, which is difficult to obtain high quality salted fish due to the side effects caused by bacteria in the fermentation process, such as salted fish, and has a problem such as hating salted fish due to a bad smelling smell or irritating smell. .

본 발명은 종래의 이러한 문재점을 시정하기 위하여 생선이나 갑각류의 젓갈원료를 사용하여 액젓을 제조함에 있어서, 원료에 대하여 5-70%의 중량비의 누룩이나 메주와 10-30%의 식염을 주재료로 첨가하여 10-50℃온도 조건에서 약 1개월간 발효한 다음 원료의 끓인물, 포도당, 간장원액, 효모배양액등을 부재료로 조정첨가하여 3-12개월간 숙성시킨 다음 이를 끓어 여과하여서 맑은 윗물을 취하여 알콜액젓으로 하여 이 액젓은 알콜로 인하여 부폐작용을 억제시키어 양질의 젓갈을 얻는 동시 비린내등의 냄새가 없고 풍미가 좋아 각종 음식에 사용하는 조미액으로 제공하는 것이다.The present invention is to prepare a fish sauce using salted raw materials of fish or crustacean in order to correct such a conventional problem, add 5-70% by weight of leaven or meju and 10-30% salt as the main material After fermentation at 10-50 ℃ for 1 month, fermented boiled water, glucose, soy sauce solution, yeast culture solution, etc. are added with subsidiary materials and aged for 3-12 months, then boiled and filtered. This fish sauce is used as a seasoning liquid used for various foods because it suppresses side effects due to alcohol, and at the same time does not have the smell of fishy smell, etc., to obtain high quality salted fish.

Description

알콜이 함유된 액젓Fish sauce containing alcohol

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

Claims (1)

멸치, 정어리 기타 각종 생선 및 새우, 게 기타 각종 갑각류의 젓갈원료에 대하여 5-70%의 중량비의 공지한 누룩이나 메주와 10-30%중량비의 식염을 주제로 첨가하여 10-50℃의 온도조건에서 가끔 저으면서 약 1개월간 발효하고 이어 원료의 끓인물, 포도당, 간장원액, 효모배양액등의 부재료를 조정첨가하여 3-12개월간 숙성한 다음 이를 끓어 여과하여 제조된 것을 특징으로 하는 알콜이 함유된 액젓.Anchovies, sardines, and other fish, shrimp, crabs, and other salts of crustaceans. Addition of well-known yeast or meju and salt of 10-30% by weight in a weight ratio of 5-70% to 10-50 ° C Fermented for about 1 month with occasional stirring, followed by adjusting and adding raw materials such as boiled water, glucose, soy sauce solution and yeast culture solution for 3-12 months, and then boiling and filtering the alcohol-containing liquid sauce. . ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910018804A 1991-10-25 1991-10-25 Plickles using alcohol KR940002864B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910018804A KR940002864B1 (en) 1991-10-25 1991-10-25 Plickles using alcohol

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910018804A KR940002864B1 (en) 1991-10-25 1991-10-25 Plickles using alcohol

Publications (2)

Publication Number Publication Date
KR930007354A true KR930007354A (en) 1993-05-20
KR940002864B1 KR940002864B1 (en) 1994-04-06

Family

ID=19321740

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910018804A KR940002864B1 (en) 1991-10-25 1991-10-25 Plickles using alcohol

Country Status (1)

Country Link
KR (1) KR940002864B1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100348193B1 (en) * 2000-01-18 2002-08-09 김명수 Manufacturing method for a salted food having main compositions of mackerel pike and anchory
KR100418191B1 (en) * 2001-08-29 2004-02-11 툴텍오십이주식회사 Method for manufacturing liquid salted seafood using freshwater shrimps
KR100452934B1 (en) * 2002-05-16 2004-10-14 대한민국 (경상대학교 총장) Method for preparing high-quality bamboo-salt-fermented pollack roe products
JP2019146590A (en) * 2013-11-29 2019-09-05 シージェイ チェイルジェダング コーポレイション Method for producing aekjeot and aekjeot produced by said method
KR20220114323A (en) * 2021-02-08 2022-08-17 (주)봄내 Salted Sauce of Cherry Salmon and Preparation Method Thereof

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100866481B1 (en) * 2007-10-15 2008-11-03 주식회사 경희매니지먼트컴퍼니 Method for producing a black garlic
CN101248889B (en) * 2008-03-28 2011-02-09 杨景礼 Processing preparation method of China mitten crab food product
KR102044972B1 (en) * 2017-10-12 2019-11-15 권혁 Method for production of white soy source with anchovy

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100348193B1 (en) * 2000-01-18 2002-08-09 김명수 Manufacturing method for a salted food having main compositions of mackerel pike and anchory
KR100418191B1 (en) * 2001-08-29 2004-02-11 툴텍오십이주식회사 Method for manufacturing liquid salted seafood using freshwater shrimps
KR100452934B1 (en) * 2002-05-16 2004-10-14 대한민국 (경상대학교 총장) Method for preparing high-quality bamboo-salt-fermented pollack roe products
JP2019146590A (en) * 2013-11-29 2019-09-05 シージェイ チェイルジェダング コーポレイション Method for producing aekjeot and aekjeot produced by said method
KR20220114323A (en) * 2021-02-08 2022-08-17 (주)봄내 Salted Sauce of Cherry Salmon and Preparation Method Thereof

Also Published As

Publication number Publication date
KR940002864B1 (en) 1994-04-06

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