KR940001817A - Method of manufacturing dried raisin and dried fish meat - Google Patents

Method of manufacturing dried raisin and dried fish meat Download PDF

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Publication number
KR940001817A
KR940001817A KR1019920012745A KR920012745A KR940001817A KR 940001817 A KR940001817 A KR 940001817A KR 1019920012745 A KR1019920012745 A KR 1019920012745A KR 920012745 A KR920012745 A KR 920012745A KR 940001817 A KR940001817 A KR 940001817A
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KR
South Korea
Prior art keywords
dried
tuna
seasonings
fish meat
dried fish
Prior art date
Application number
KR1019920012745A
Other languages
Korean (ko)
Other versions
KR950002782B1 (en
Inventor
최상일
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최상일
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 최상일 filed Critical 최상일
Priority to KR1019920012745A priority Critical patent/KR950002782B1/en
Publication of KR940001817A publication Critical patent/KR940001817A/en
Application granted granted Critical
Publication of KR950002782B1 publication Critical patent/KR950002782B1/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

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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)

Abstract

냉동된 다랭이 (참치)를 조미가공하여 미감이 뛰어나고 장기간 보존할수 있는 다랭이 건포 및 건어육의 제조방법에 관한 것으로. 냉동된 다랭이를 할칠하여 진공, 탈수시간후 마늘. 생강, 후추, 물엿, 찹쌀가루, 통깨등 소량의 양념조미료와 양조간장, 과일즙, 설탕, 소금, 발효주등 보존성 조미료의 흔합액에 자숙, 발효시킨후 열풍건조 또는 냉풍건조에 의하여 수분의 함략을 조절하여 건포 또는 건어육을 제조하는 방법.The present invention relates to a method for manufacturing dried tuna and dried fish which have excellent taste and can be preserved for a long time by seasoning frozen tuna (tuna). Lacquer the frozen bonito and vacuum after dehydration time. After mixing and fermenting with a mixture of condiment seasonings such as ginger, pepper, starch syrup, glutinous rice powder, sesame seeds, and conservative seasonings such as brewed soy sauce, fruit juice, sugar, salt, and fermented liquor, Adjusting to produce raisins or dried fish meat.

건포의 경우 상온에서 보존기간이 1년간 지속되며. 미감이 우수하여 간식 및 반찬용으로 적합하다.In the case of raisins, the shelf life lasts for 1 year at room temperature. Excellent aesthetics, suitable for snacks and side dishes.

Description

다랭이 건포 및 건어육의 제조방법Method of manufacturing dried raisin and dried fish meat

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

첨부된 도면은 본 발명의 제조공정 예시도.The accompanying drawings show a manufacturing process of the present invention.

Claims (3)

냉동된 다랭이를 할절하여 드립(drip)의 발생이 극소화되도록 진공, 탈수시켜 마늘, 생강, 후추, 물엿, 찹쌀가루, 통깨등의 양념조미료와 양조간장, 과일즙, 설탕, 소금, 발효중 등 보존성 조미료의 혼합액인 첨가물에 3내지 5시간 자숙, 발효시킨후 150℃ 이하의 열풍에 의하여 수분함량이 12 내지 20%가 되도록 건조시키 면서 표면에 첨가물 용액을 도포함을 특징으로 하는 다랭이 건포 및 건어육의 제조방법.Vacuumed and dehydrated to minimize the occurrence of drips by dividing the frozen tuna, and preserve the preserved seasonings such as garlic, ginger, pepper, starch syrup, glutinous rice flour, sesame seeds, brewed soy sauce, fruit juice, sugar, salt, and fermentation. Boiled and dried fish meat, characterized in that the additives are mixed with seasonings for 3 to 5 hours, fermented, and then dried to a moisture content of 12 to 20% by hot air of 150 ° C. or less, and the additive solution is coated on the surface. Manufacturing method. 제1항에 있어서, 보존성 조미료인 양조간장, 과일즙, 설탕, 소금, 발효주의 혼합을 50:50:50:5-10:200의 중량비가 되게한 다랭이 건포 및 건어육의 재조방법.2. The method for preparing dried tuna and dried fish meat according to claim 1, wherein the brewing soy sauce, fruit juice, sugar, salt, and fermented liquor made into a weight ratio of 50: 50: 50: 5-10: 200 is a conservative seasoning. 제1항에 있어서, 자숙, 발효된 피가공물을 10 내지 15℃의 냉풍건조하여 수분의 함량이 40% 내외가 되도록한 다랭이 건포 및 건어육의 제조방법.The method of claim 1, wherein the cooked and fermented processed products are dried by cold-air drying at 10 to 15 ° C. so that the water content is about 40%. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920012745A 1992-07-16 1992-07-16 Method of drying slice of tuna KR950002782B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920012745A KR950002782B1 (en) 1992-07-16 1992-07-16 Method of drying slice of tuna

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920012745A KR950002782B1 (en) 1992-07-16 1992-07-16 Method of drying slice of tuna

Publications (2)

Publication Number Publication Date
KR940001817A true KR940001817A (en) 1994-02-16
KR950002782B1 KR950002782B1 (en) 1995-03-27

Family

ID=19336489

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920012745A KR950002782B1 (en) 1992-07-16 1992-07-16 Method of drying slice of tuna

Country Status (1)

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KR (1) KR950002782B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102519385B1 (en) * 2022-10-07 2023-04-06 유성근 Manufacturing method of seasoned drying fillet using scallop coat

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100748461B1 (en) 2006-09-13 2007-08-13 주식회사 하이닉스반도체 Circuit and method for inputting data in semiconductor memory apparatus

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102519385B1 (en) * 2022-10-07 2023-04-06 유성근 Manufacturing method of seasoned drying fillet using scallop coat

Also Published As

Publication number Publication date
KR950002782B1 (en) 1995-03-27

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