KR950016586A - Barbecue squid manufacturing method - Google Patents

Barbecue squid manufacturing method Download PDF

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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
Application number
KR1019930026804A
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Korean (ko)
Inventor
유남준
Original Assignee
유남준
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Publication date
Application filed by 유남준 filed Critical 유남준
Priority to KR1019930026804A priority Critical patent/KR950016586A/en
Publication of KR950016586A publication Critical patent/KR950016586A/en

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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

바비큐용 오징어 제조방법Barbecue squid manufacturing method

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

Claims (1)

내장을 제거한 생오징어를 해풍이나 건조실에서 습기가 약 50% 내지 70% 범위로 제습 처리하는 생오징어 제습공정과, 이후에 적당히 건조된 제습 생오징어를 진공포장 처리하는 진공포장공정으로 이뤄지는 오징어처리 방법을 특징으로 하는 바비큐용 오징어 제조방법.Fresh squid dehumidification process of dehumidifying raw squid removed in the sea breeze or drying room in the range of about 50% to 70%, and then vacuum squid processing method which vacuum-packs the dehumidified fresh squid which is dried appropriately. Barbecue squid manufacturing method characterized in that. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930026804A 1993-12-08 1993-12-08 Barbecue squid manufacturing method KR950016586A (en)

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
KR950016586A true KR950016586A (en) 1995-07-20

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Application Number Title Priority Date Filing Date
KR1019930026804A KR950016586A (en) 1993-12-08 1993-12-08 Barbecue squid manufacturing method

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KR (1) KR950016586A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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