KR960015675A - How to prepare clam chop - Google Patents

How to prepare clam chop Download PDF

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Publication number
KR960015675A
KR960015675A KR1019940025414A KR19940025414A KR960015675A KR 960015675 A KR960015675 A KR 960015675A KR 1019940025414 A KR1019940025414 A KR 1019940025414A KR 19940025414 A KR19940025414 A KR 19940025414A KR 960015675 A KR960015675 A KR 960015675A
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KR
South Korea
Prior art keywords
clam
shellfish
chop
temperature
minutes
Prior art date
Application number
KR1019940025414A
Other languages
Korean (ko)
Other versions
KR0128215B1 (en
Inventor
이상수
Original Assignee
이상수
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.)
Filing date
Publication date
Application filed by 이상수 filed Critical 이상수
Priority to KR1019940025414A priority Critical patent/KR0128215B1/en
Publication of KR960015675A publication Critical patent/KR960015675A/en
Application granted granted Critical
Publication of KR0128215B1 publication Critical patent/KR0128215B1/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
    • A23L17/40—Shell-fish
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 조개살의 신선도를 최대로 유지시키기 의해서 조개살과 액을 각각 분리 처리함과 동시에 방부제를 첨가하지 않고도 장기 보존이 가능하고 맛과 향취 및 색감이 우수한 조개젓의 제조방법에 관한 것이다.The present invention relates to a method for producing clam chops, which is capable of long-term preservation without having to add a preservative while maintaining the freshness of the clam meat at the same time, and without adding a preservative.

Description

조개젓의 제조방법How to prepare clam chop

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

통상의 방법에 의하여 탈각시킨 조개살 탈수시킨 후 조개살 10kg에 소금 40∼80g을 첨가 혼합하여 20∼25℃의 온도에서 10∼12일간 숙성시키고, 조개살과 액을 분리시킨 다음 조개살은 총산도 3∼7%의 양조 식초에 약 30분간 침지시켰다가 건져내고 액은 60∼80℃의 온도에서 3∼5시간 정도 가열하면서 세절한 생강 약 50g을 망사주머니에 넣고 침지시켜서 생강 성분이 우러나도록 하고, 물엿 100g을 투입하여 수분을 증발시키고 10∼15℃의 저온에서 냉각시킨 후 조개살과 혼합하여서 됨을 특징으로 하는 조개젓의 제조방법.After dehydration of shellfish shell shelled by the conventional method, 10 kg of salt is added to 10 kg of shellfish, mixed and aged for 10 to 12 days at a temperature of 20 to 25 ° C. The shellfish and the liquid are separated, and the shellfish has a total acidity of 3 to 7 After immersing in brewed vinegar for 30 minutes for about 30 minutes, the solution is heated for 3 to 5 hours at a temperature of 60 to 80 ° C. Method of producing a clam chopsticks, characterized in that by evaporating the water by the addition and cooling at a low temperature of 10 ~ 15 ℃ and mixed with clam meat. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940025414A 1994-10-05 1994-10-05 Processing method of clam pickles KR0128215B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940025414A KR0128215B1 (en) 1994-10-05 1994-10-05 Processing method of clam pickles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940025414A KR0128215B1 (en) 1994-10-05 1994-10-05 Processing method of clam pickles

Publications (2)

Publication Number Publication Date
KR960015675A true KR960015675A (en) 1996-05-22
KR0128215B1 KR0128215B1 (en) 1998-04-03

Family

ID=19394426

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940025414A KR0128215B1 (en) 1994-10-05 1994-10-05 Processing method of clam pickles

Country Status (1)

Country Link
KR (1) KR0128215B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101047436B1 (en) * 2010-12-07 2011-07-07 김병주 Salted shellfish sauce and preparation method thereof
KR101223202B1 (en) * 2011-04-20 2013-01-17 김병주 Preparation method of salted shellfish sauce
KR20230147344A (en) 2022-04-14 2023-10-23 엄건식 Fermented seafood using comb pen shell and matufacturing method tehreof

Also Published As

Publication number Publication date
KR0128215B1 (en) 1998-04-03

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