KR950010787A - How to prepare seasoned dried buk - Google Patents

How to prepare seasoned dried buk Download PDF

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Publication number
KR950010787A
KR950010787A KR1019930022752A KR930022752A KR950010787A KR 950010787 A KR950010787 A KR 950010787A KR 1019930022752 A KR1019930022752 A KR 1019930022752A KR 930022752 A KR930022752 A KR 930022752A KR 950010787 A KR950010787 A KR 950010787A
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KR
South Korea
Prior art keywords
seasoned
dried
red pepper
seasoning
extract
Prior art date
Application number
KR1019930022752A
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Korean (ko)
Inventor
김용수
박경준
Original Assignee
안기영
두산종합식품 주식회사
성우경
두산기술원연구조합
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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Application filed by 안기영, 두산종합식품 주식회사, 성우경, 두산기술원연구조합 filed Critical 안기영
Priority to KR1019930022752A priority Critical patent/KR950010787A/en
Publication of KR950010787A publication Critical patent/KR950010787A/en

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  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 조미 건조 양념북어의 제조방법에 관한 것으로, 좀 더 상세하게는 건북어의 아가미 부위와 껍질 및 지느러미 부분을 제거하고 일정한 크기로 절단한 뒤, 고추장, 고추가루, 진간장, 참기름, 설탕, 소금, 마늘, 생강, 후추 및/또는 각종 향신료를 포함하는 양념장에 2 내지 4시간 동안 고루 침지시켜 제조된 조미 양념북어를 12시간에서 24시간동안 4℃에서 10℃의 온도하에 숙성시킨뒤, 60 내지 80℃의 온도에서 열풍건조 처리하여 조미 건조 양념북어를 제조하는 방법에 관한 것이다.The present invention relates to a seasoning dried seasoned drum, more specifically, after removing the gills and shells and fins portion of the dried bukbuk and cut to a certain size, red pepper paste, red pepper powder, soy sauce, sesame oil, sugar, Seasoned seasoned North Korean food prepared by immersing in seasoning sauce containing salt, garlic, ginger, pepper and / or various spices for 2 to 4 hours at a temperature of 4 ° C. to 10 ° C. for 12 to 24 hours, then aged 60 It relates to a method for producing seasoned dried seasoned North Korean by hot air drying treatment at a temperature of from 80 ℃.

Description

조미 건조 양념북어의 제조방법How to prepare seasoned dried buk

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

Claims (4)

건북어의 아가비 부위와 껍질 및 지느러미 부분을 제거하고 일정한 크기로 절단한 뒤, 고추장, 고추가루, 진간장, 참기름, 설탕, 소금, 마늘, 생강 후추 및/또는 각종 향신료를 포함하는 양념장에 2 내지 4시간 동안 고루 침지시켜 제조된 조미 양념북어를 12시간에서 24시간동안 4℃에서 10℃의 온도하에 숙성을 시킨뒤, 60내지 80℃의 온도에서 열풍건조 처리함을 특징으로 하는 조미 건조 양념북어의 제조방법.Remove the gills, shells and fins of the dried North Korean fish, cut it into regular pieces, and add 2 to 2 sauces containing red pepper paste, red pepper powder, soy sauce, sesame oil, sugar, salt, garlic, ginger pepper and / or various spices. Seasoned seasoned bukbuk prepared by immersing evenly for 4 hours at a temperature of 4 ℃ to 10 ℃ for 12 to 24 hours, then seasoned dried seasoned bukbuk characterized in that hot air drying treatment at a temperature of 60 to 80 ℃ Manufacturing method. 제1항에 있어서, 상기 양념장이 중량%로 고추장 0∼40%, 고추가루 1∼10%, 설탕 7∼30%, 마늘 1∼15%, 소금 0.5∼2%, 진간장 0∼20%, 생강 0∼5%, 참기름 0∼7%. 후추 0∼1% 및/또는 향신료 1.5∼6.0%와 나머지는 물로 구성됨을 특징으로 하는 조미 건조 양념북어의 제조방법.According to claim 1, wherein the marinade in weight percent of red pepper paste 0-40%, red pepper powder 1-10%, sugar 7-30%, garlic 1-15%, salt 0.5-2%, soy sauce 0-20%, ginger 0-5%, sesame oil 0-7%. A method for producing seasoned dried spice drum, characterized in that 0 to 1% of pepper and 1.5 to 6.0% of spices and the remainder are composed of water. 제1항에 있어서, 상기 향신료가 비프엑기스, 치킨엑기스, 버섯액기스, 김치시즈닝 파우더, 포크엑기스, 소세지시즈닝 파우더 및 양파와 마늘 농축 엑기스로 구성되는 군으로부터 하나 또는 그 이상이 선택됨을 특징으로 하는 조미 건조 양념북어의 제조방법.The seasoning according to claim 1, wherein the spices are selected from the group consisting of beef extract, chicken extract, mushroom extract, kimchi seasoning powder, fork extract, sausage seasoning powder, and onion and garlic concentrate extract. Method of manufacturing dried seasoned drum. 제1항에 있어서, 상기 조미 양념북어의 제조시 양념장대 건북어의 중량비를 소비자의 기호성 및 기능성에 따라 조절한 다음, 진공 포장시켜 보관함을 특징으로 하는 조미 건조 양념북어의 제조방법.The method of claim 1, wherein the seasoning of dried seasoned North Korean seasoned dried North Korean seasoned dried North Korean food, characterized in that after adjusting the weight ratio according to the palatability and functionality of the consumer, vacuum-packed storage. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930022752A 1993-10-29 1993-10-29 How to prepare seasoned dried buk KR950010787A (en)

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Application Number Priority Date Filing Date Title
KR1019930022752A KR950010787A (en) 1993-10-29 1993-10-29 How to prepare seasoned dried buk

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KR1019930022752A KR950010787A (en) 1993-10-29 1993-10-29 How to prepare seasoned dried buk

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KR950010787A true KR950010787A (en) 1995-05-15

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KR1019930022752A KR950010787A (en) 1993-10-29 1993-10-29 How to prepare seasoned dried buk

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100408780B1 (en) * 2001-06-30 2003-12-06 우계희 Seasoned steamed Alaska pollack composite and its recipe with chinese medicine mode

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100408780B1 (en) * 2001-06-30 2003-12-06 우계희 Seasoned steamed Alaska pollack composite and its recipe with chinese medicine mode

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