KR940023378A - Manufacturing method of Hongsi processed food - Google Patents

Manufacturing method of Hongsi processed food Download PDF

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Publication number
KR940023378A
KR940023378A KR1019930005623A KR930005623A KR940023378A KR 940023378 A KR940023378 A KR 940023378A KR 1019930005623 A KR1019930005623 A KR 1019930005623A KR 930005623 A KR930005623 A KR 930005623A KR 940023378 A KR940023378 A KR 940023378A
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KR
South Korea
Prior art keywords
hongsi
eat
manufacturing
remove
processed food
Prior art date
Application number
KR1019930005623A
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Korean (ko)
Inventor
송긍섭
Original Assignee
송긍섭
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 송긍섭 filed Critical 송긍섭
Priority to KR1019930005623A priority Critical patent/KR940023378A/en
Publication of KR940023378A publication Critical patent/KR940023378A/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

감은 영양분이 풍부한 과일중 하나임에도 불구하고, 홍시의 경우에는 보관이 곤란하여 수확기인 가을에 밖에 먹을 수 없으며 잘터지므로 먹기도 불편한 단점이 있었다.Although persimmon is one of the most nutritious fruits, it is difficult to store in the case of hongsi can eat only in the fall harvest season, and because it broke well, it was inconvenient to eat.

본 발명은 수확기에 홍시를 수확하여 원심분리 후 일정크기의 망을 통과시켜 꼭지, 껍질, 씨 등을 제거한 후 한천, 당, 소금, 향료 및 식용방부제 등을 소량 첨가하여 혼합시킨 다음, 살균처리하여 일정형상의 용기에 진공포장한 후 실온으로 냉각하여 제조하므로서 사시사철 홍시의 맛과 풍미를 간편하게 즐길 수 있도록 하는 것을 특징으로 하는 있다.The present invention harvested hongsi in the harvester and centrifuged after passing through a net of a certain size to remove the faucet, shells, seeds and the like, a small amount of agar, sugar, salt, spices and edible preservatives, etc. mixed and then sterilized It is characterized in that it can be easily enjoyed the taste and flavor of the four seasons of Hongsi by manufacturing vacuum-packed in a container of a certain shape and then cooled to room temperature.

Description

홍시 가공식품의 제조방법Manufacturing method of Hongsi processed food

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

Claims (1)

홍시를 선별 수세한 후 꼭지를 제거하고 원심분리기에서 마쇄한 후 φ0.5 - 1.0mm의 망을 통과시켜 껍질 및 씨를 제거한 후 홍시과육 5Kg에 대해 45℃ 이상으로 가열하여 얻은 한천 0.5 - 1중량%, 올리고당 1 - 2중량%, 소금 0.5- 1중량%, 향료 0.01 - 0.05중량% 및 방부제 0.001 - 0.004중량%를 첨가하고 혼합시킨다음, 130℃에서 1-2초간 살균하고 일정형상의 용기에 넣고 진공포장 후 실온으로 냉각하여 제조하는 것을 특징으로 하는 홍시 가공식품의 제조방법.After washing hongsi, remove the faucet, crush it in a centrifuge, remove the skin and seeds by passing through a net of φ0.5-1.0mm, and heat agar 0.5-1 wt% , 1-2 wt% oligosaccharide, 0.5-1 wt% salt, 0.01-0.05 wt% fragrance and 0.001-0.004 wt% preservative are added and mixed, sterilized at 130 ° C. for 1-2 seconds and placed in a container. Method for producing a processed red food, characterized in that the cooling to room temperature after vacuum packaging. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930005623A 1993-04-02 1993-04-02 Manufacturing method of Hongsi processed food KR940023378A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930005623A KR940023378A (en) 1993-04-02 1993-04-02 Manufacturing method of Hongsi processed food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930005623A KR940023378A (en) 1993-04-02 1993-04-02 Manufacturing method of Hongsi processed food

Publications (1)

Publication Number Publication Date
KR940023378A true KR940023378A (en) 1994-11-17

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ID=66912439

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930005623A KR940023378A (en) 1993-04-02 1993-04-02 Manufacturing method of Hongsi processed food

Country Status (1)

Country Link
KR (1) KR940023378A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030041020A (en) * 2001-11-19 2003-05-23 김태수 Persimmon ice creams processing
KR100429003B1 (en) * 2002-01-18 2004-04-29 완주군 A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030041020A (en) * 2001-11-19 2003-05-23 김태수 Persimmon ice creams processing
KR100429003B1 (en) * 2002-01-18 2004-04-29 완주군 A Process for Preparing Persimmon Sunsik Comprising a Major Ingredient of Persimmon Powder

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