KR980000162A - How to prepare dried fish - Google Patents
How to prepare dried fish Download PDFInfo
- Publication number
- KR980000162A KR980000162A KR1019970063139A KR19970063139A KR980000162A KR 980000162 A KR980000162 A KR 980000162A KR 1019970063139 A KR1019970063139 A KR 1019970063139A KR 19970063139 A KR19970063139 A KR 19970063139A KR 980000162 A KR980000162 A KR 980000162A
- Authority
- KR
- South Korea
- Prior art keywords
- dried
- fish
- dried fish
- seasoning
- pollack
- Prior art date
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- Meat, Egg Or Seafood Products (AREA)
Abstract
[기술분야][Technical Field]
본 발명은 명태, 쥐취어등으로 제조하는 건어포의 제조방법에 관한 것이다.The present invention relates to a method for producing dried fish jerky prepared with pollack, rat odor and the like.
[해결하려는 기술적 과제][Technical challenge to solve]
종래의 건어포는 대개 명태나 쥐취어를 포로 떠서 조미한 후 건조시키거나 또는, 채육한 어륙을 버무려 일정크기와 모양으로 성형 건조하는 방법으로 제조하므로 전자는, 어육 본래의 결이나 모양이 일부 나타난다 하여도 단조롭고, 색도의 차이가 없으며 후자는, 어육 본래의 결이나 무늬모양 조차도 없이 무모양이므로 양자는 모두 외관상으로 단조로워 상품가치가 떨어지고 자연스러움이 결여되어 맛깔스러움과 맛을 돋구지 못하는 폐단이 있었다.Conventionally, dried fish roe is prepared by scooping pollack or larvae in a poultry, seasoning and drying, or by shaping dried fish land and shaping and drying it to a certain size and shape. Even though it is monotonous, there is no difference in chromaticity, and the latter is a shape without fish's original texture or pattern. .
[해결방안의 요지][Summary of solution]
본 발명은 명태, 쥐취어등의 어육을 설탕, 소금, 조미료, 고추가루등 조리액으로 조미하여 건조시키는 건어포에 있어서 건어포에 자연스러운 무늬모양과 조미액의 흡수 정도에 따른 색도 차이를 복합적으로 표출시켜 시각적 미감에 의해 맛깔스러움을 돋굴수 있도록 한데 있다.In the present invention, dried fish dried seasoned fish, such as pollack and rat fry, with sugar, salt, seasoning, red pepper powder, and dried, the color difference according to the natural pattern of the dried fish and the degree of absorption of seasoning liquid The visual aesthetics bring out the taste.
[발명의 용도][Use of the invention]
어포제조용.For manufacturing pore.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
제1도는 채육한 어육을 팬에 일열로 적충한 상태의 예시도.1 is an illustration of a state in which the fish meat gathered in a row in a pan.
제2도는 제1도의 가-가선 단면도.2 is a cross-sectional view of FIG.
제3도는 동결어육을 양분한 사시도.Figure 3 is a perspective view of the bisected frozen fish meat.
제4도는 동결어육을 어포로서 슬라이스한 예시도.4 is an illustration of sliced frozen fish meat as a follicle.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970063139A KR980000162A (en) | 1997-11-22 | 1997-11-22 | How to prepare dried fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970063139A KR980000162A (en) | 1997-11-22 | 1997-11-22 | How to prepare dried fish |
Publications (1)
Publication Number | Publication Date |
---|---|
KR980000162A true KR980000162A (en) | 1998-03-30 |
Family
ID=66094757
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019970063139A KR980000162A (en) | 1997-11-22 | 1997-11-22 | How to prepare dried fish |
Country Status (1)
Country | Link |
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KR (1) | KR980000162A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030027423A (en) * | 2001-09-28 | 2003-04-07 | 조성국 | A manufacturing method for a slice of a dried anchovy |
KR20030080541A (en) * | 2002-04-09 | 2003-10-17 | 변은식 | A method tp manufacture curled dried slices of walleye pollack |
-
1997
- 1997-11-22 KR KR1019970063139A patent/KR980000162A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030027423A (en) * | 2001-09-28 | 2003-04-07 | 조성국 | A manufacturing method for a slice of a dried anchovy |
KR20030080541A (en) * | 2002-04-09 | 2003-10-17 | 변은식 | A method tp manufacture curled dried slices of walleye pollack |
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A201 | Request for examination | ||
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E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |