KR950016586A - Barbecue squid manufacturing method - Google Patents
Barbecue squid manufacturing method Download PDFInfo
- Publication number
- KR950016586A KR950016586A KR1019930026804A KR930026804A KR950016586A KR 950016586 A KR950016586 A KR 950016586A KR 1019930026804 A KR1019930026804 A KR 1019930026804A KR 930026804 A KR930026804 A KR 930026804A KR 950016586 A KR950016586 A KR 950016586A
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- KR
- South Korea
- Prior art keywords
- squid
- barbecue
- drink
- manufacturing
- vacuum
- Prior art date
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- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 오징어와 관련된 것으로서, 종래에는 이러한 오징어를 음용하는 방법이 건오징어 또는 오징어를 충분히 익힌후 포장필름에 넣은 포장오징어 또는 오징어 포등의 유형이 알려져 있으나, 이들은 대개가 생오징어의 육질상태를 갖고 있지 않기 때문에 맛이 떨어지고, 특히 건오징어는 육질이 딱딱하여 비교적 치아가 나쁜 사람이 음용 하는데 부담이 되며, 이것들을 방부제등에의해 처리하여 유통 하므로 비위생적인 문제점등이 있었다.The present invention relates to a squid, and in the related art, a method of drinking such a squid is known a type of packaged squid or squid wrapped in a packaging film after the dried squid or squid is sufficiently cooked, but these usually have a fleshy state of raw squid. Because it does not taste bad, especially dried squid is hard to drink because it is a relatively bad tooth, it is a burden to drink, preservatives, etc., because it is distributed, there was an unsanitary problem.
본 발명은 종래의 이러한 문제점을 개선 할수 있도록 생오징어를 가장 맛이 좋은 육질 상태로 유지 하기 위해 해풍등에 습기가 약 50% 내지 70%범위로 제습하는 처리공정과, 이 제습된 오징어를 진공 포장 처리하는 공정을 일체로 갖는 바비큐용 오징어의 제조방법을 제공 하는데 있다.The present invention is to dehumidify the squid in the range of about 50% to 70% moisture in the sea breeze to maintain the fresh squid in the most delicious meat state in order to improve such a conventional problem, and vacuum-packed the dehumidified squid It is to provide a method of manufacturing a barbecue squid having a process to integrally.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019930026804A KR950016586A (en) | 1993-12-08 | 1993-12-08 | Barbecue squid manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019930026804A KR950016586A (en) | 1993-12-08 | 1993-12-08 | Barbecue squid manufacturing method |
Publications (1)
Publication Number | Publication Date |
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KR950016586A true KR950016586A (en) | 1995-07-20 |
Family
ID=66826681
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019930026804A KR950016586A (en) | 1993-12-08 | 1993-12-08 | Barbecue squid manufacturing method |
Country Status (1)
Country | Link |
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KR (1) | KR950016586A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040049960A (en) * | 2002-12-06 | 2004-06-14 | 김정식 | Methods for semi-drying a raw squid and storing the semi-dried squid |
-
1993
- 1993-12-08 KR KR1019930026804A patent/KR950016586A/en not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040049960A (en) * | 2002-12-06 | 2004-06-14 | 김정식 | Methods for semi-drying a raw squid and storing the semi-dried squid |
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