KR960028810A - How to prepare canned scallops - Google Patents

How to prepare canned scallops Download PDF

Info

Publication number
KR960028810A
KR960028810A KR1019950001045A KR19950001045A KR960028810A KR 960028810 A KR960028810 A KR 960028810A KR 1019950001045 A KR1019950001045 A KR 1019950001045A KR 19950001045 A KR19950001045 A KR 19950001045A KR 960028810 A KR960028810 A KR 960028810A
Authority
KR
South Korea
Prior art keywords
scallops
originals
gut
engraved
boiled
Prior art date
Application number
KR1019950001045A
Other languages
Korean (ko)
Inventor
정동호
최광열
Original Assignee
정동호
최광열
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 정동호, 최광열 filed Critical 정동호
Priority to KR1019950001045A priority Critical patent/KR960028810A/en
Publication of KR960028810A publication Critical patent/KR960028810A/en

Links

Abstract

산가리비를 비등수 또는 증기로 자숙 한 후 제각하고 내장을 V자형으로 절단 제거함으로서 외투막 및 내막 패주 주위 보호막의 손상이 없이 원형이 보존되도록 가공하여 이 물질을 세척 제거한 후 사전 조리된 조미액을 주입 침지하여 통조림 살균 후 패주의 분할 분리하는 가리비살 조미 통조림을 제조함.The scallops are boiled with boiling water or steam and then engraved and cut into the V-shape to remove the gut and protect the originals without damaging the protective film around the inner lining. Prepared canned scallop seasoned to be separated after the canning sterilization.

Description

가리비살 가미 통조림의 제조방법How to prepare canned scallops

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

Claims (1)

산가리비를 비등수 또는 증기로 자숙한 후 제각하고 내장을 V자형으로 절단 제거함으로서 외투막 및 내막 패주 주위 보호막의 손상이 없이 원형이 보존되도록 가공하여 세척한 후 사전 조리된 조미액을 주입 침지하여 통조림 살균 후 패주의 분할 분리를 방지함을 특징으로 하는 가리비살 조미 통조림의 제조방법.The scallops are boiled in boiling water or steam and then engraved and cut into the V-shape to remove the gut and protect the originals without damaging the protective film around the outer membrane. Method for producing scallop seasoned canned food, characterized in that to prevent the separation of the post-seaweed. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950001045A 1995-01-23 1995-01-23 How to prepare canned scallops KR960028810A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950001045A KR960028810A (en) 1995-01-23 1995-01-23 How to prepare canned scallops

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950001045A KR960028810A (en) 1995-01-23 1995-01-23 How to prepare canned scallops

Publications (1)

Publication Number Publication Date
KR960028810A true KR960028810A (en) 1996-08-17

Family

ID=66531485

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950001045A KR960028810A (en) 1995-01-23 1995-01-23 How to prepare canned scallops

Country Status (1)

Country Link
KR (1) KR960028810A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100568604B1 (en) * 2005-01-28 2006-04-07 소상문 A preparation method of canned aquatic products
KR101258787B1 (en) * 2011-11-29 2013-04-29 오점환 Manufacturing method of blackmouth angler gangjeong
KR20220092699A (en) * 2020-12-24 2022-07-04 경상국립대학교산학협력단 Making Method of Canned Seasoned Scallop and the Same Made Thereby
KR102519385B1 (en) 2022-10-07 2023-04-06 유성근 Manufacturing method of seasoned drying fillet using scallop coat

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100568604B1 (en) * 2005-01-28 2006-04-07 소상문 A preparation method of canned aquatic products
KR101258787B1 (en) * 2011-11-29 2013-04-29 오점환 Manufacturing method of blackmouth angler gangjeong
KR20220092699A (en) * 2020-12-24 2022-07-04 경상국립대학교산학협력단 Making Method of Canned Seasoned Scallop and the Same Made Thereby
KR102519385B1 (en) 2022-10-07 2023-04-06 유성근 Manufacturing method of seasoned drying fillet using scallop coat

Similar Documents

Publication Publication Date Title
Batto The Reed Sea: Requiescat in Pace
DK183387D0 (en) PROCEDURE FOR TREATMENT AND PACKAGING OF Mussels or other bivalve crustaceans
JPS55162952A (en) Preparation of semiprocessed good of fried potato
KR960028810A (en) How to prepare canned scallops
KR960028811A (en) Improved processes for obtaining shellfish products and obtained products
JPH04356156A (en) Production of processed shellfish
KR960040346A (en) Hair Loss Prevention and Hair Growth Promoter Using Pine Leaf Extract
KR920007570A (en) Processing method of canned tuna
ATE275346T1 (en) DEVICE FOR PRODUCING FOOD SKEWERS, IN PARTICULAR SHESHLIES AND THE LIKE
JPS57155975A (en) Film for food packaging and method for packaging
KR890011537A (en) How to remove egg shells from softened eggs
KR950005191A (en) Low Salt Nitrogen Fish Sauce
JPS5849973Y2 (en) Vacuum packed shellfish
KR840003010A (en) Preparation of Natural Juice Drinks Using Persimmon
KR970032492A (en) Manufacturing method of instant bean sprout kimchi haejangguk
KR920021104A (en) Barbecue Roasting Method
KR880013479A (en) How to cook Yak-tang
KR920002047A (en) How to get rid of toxic puffer fish
JPH0759508A (en) Fresh oyster with shell capable of readily releasing shell
KR870005599A (en) Processing method of canned fish shells and meat loin
KR920021051A (en) How to make instant chicken steak
KR880002465A (en) How to process brown squid and king squid
KR900012555A (en) How to process chicken
KR880010687A (en) How to remove Tempe's Soybean Deodorant
KR870008520A (en) Instant fish cake manufacturing method

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application