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    어육과 조직단백을 이용한 즉석 건조육의 제조방법
    139.
    发明授权
    어육과 조직단백을 이용한 즉석 건조육의 제조방법 失效
    用鱼肉和组织蛋白制备速干肉的方法

    公开(公告)号：KR1019910003312B1

    公开(公告)日：1991-05-27

    申请号：KR1019890007008

    申请日：1989-05-25

    Applicant: 주식회사농심

    Inventor： 신재익 ,  김재훈 ,  박양원 ,  이기로

    IPC: A23L1/317

    Abstract: A forzen fish-meat is crushed in a chopper (3 mm or less). A meat is cut (7-8cm), soaked in 2-3% salt water for 1-3 hrs. and crushed. A textured vegetable protein (TVP) is soaked in 100-1000 ppm pigment soln. at 40-50 deg.C for 3-4 hrs, and dehydrated to obtain the TVP contg. 20 wt.% or less moisture. 5-17 wt.% of the resulting TVP is mixed with 35-65 wt.% of the crushed fish meat, 0-15 wt.% of the crushed meat and other additives, cased in 40±5mm polyvinyl bag, sterilized and shaped at 70-95 deg.C for 30-45 min. and cooled. The casing bag of cooled mixt is removed and it is sliced at the thickness of 1.2-3.4mm, socked in a mixed soln. contg. 25-60 wt.% glucose, 40-50 wt.% sorbitol and 1-5 wt.% salt for 20-30 min, filted and dried to give the final product.

    Abstract translation: 将一条鱼肉在切碎机（3mm或更小）内粉碎。 切肉（7-8厘米），浸泡2-3％盐水1-3小时。 并粉碎。 将纹理植物蛋白（TVP）浸泡在100-1000ppm颜料溶液中。 在40-50℃下搅拌3-4小时，脱水得到TVP。 20重量％以下的水分。 将5-17重量％的得到的TVP与35-65重量％的碎鱼肉，0-15重量％的压碎肉和其他添加剂混合，包装在40±5mm聚乙烯袋中，灭菌和成型 在70-95℃下30-45分钟。 并冷却。 将冷却的混合物的套袋取出，并将其切成1.2-3.4mm的厚度，浸在混合溶胶中。 contg。 25-60重量％葡萄糖，40-50重量％山梨糖醇和1-5重量％盐，20-30分钟，过滤并干燥，得到最终产物。

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