公开(公告)号：KR1020110028876A

公开(公告)日：2011-03-22

申请号：KR1020090086506

申请日：2009-09-14

Applicant: 대구가톨릭대학교산학협력단 ,  영천시

Inventor： 김순동 ,  이예경

IPC: A23L23/00 ,  A23L17/00

CPC classification number: A23L23/00 ,  A23L17/00 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/326 ,  A23V2250/21

Abstract: PURPOSE: A producing method of cudrania tricuspidata sauce, and dombaeki(traditional shark dish) using the cudrania tricuspidata sauce are provided to improve the palatability of the cudrania tricuspidata sauce by fermenting cudrania tricuspidata leaves. CONSTITUTION: A producing method of cudrania tricuspidata sauce comprises the following steps: wilting cudrania tricuspidata leaves inside an incubator for 12~36hours at 20~40deg C: rolling the wilted cudrania tricuspidata leaves for 5~20minutes; fermenting the cudrania tricuspidata leaves for 24~48hours, and roasting at 200~250deg C and 50~100deg C; crushing the roasted cudrania tricuspidata leaves, and extracting; crushing medical herbs, and heat-extracting for 1~10hours; mixing the fermented cudrania tricuspidata leaf extract, and the medical herb extract; and adding a radish concentrate.

Abstract translation: 目的：提供三叉戟酱的生产方法，并使用三头ata酱调味酱（传统鲨鱼菜），以通过发酵三叶草叶来提高c藜酱的适口性。 构成：三叉戟酱的生产方法包括以下步骤：在20〜40℃下，将三叶草藜在培养箱内放置12〜36小时：将苜蓿三叶草叶卷曲5〜20分钟; 发酵三七叶24〜48小时，在200〜250℃，50〜100℃下焙烧; 粉碎烤葫芦叶，提取; 破碎药材，加热1〜10小时; 混合发酵的三萜叶提取物和药草提取物; 并加入萝卜浓缩液。

公开(公告)号：KR1020100075030A

公开(公告)日：2010-07-02

申请号：KR1020080133629

申请日：2008-12-24

Applicant: 대구가톨릭대학교산학협력단

Inventor： 김순동 ,  이예경

IPC: A23L17/00 ,  A23L5/10

CPC classification number: A23L17/00 ,  A22C25/02

Abstract: PURPOSE: A method for cooking shark(Dombaeki) is provided to offer an improved shark(Dombaeki) cooking method by removing a specific smell of Dombaeki by optimizing a washing and a salting conditions of Dombaeki. CONSTITUTION: A method for cooking shark(Dombaeki) includes the following steps: thawing frozen dombaeki; cutting the thawed dombaeki; washing the cut dombaeki; slating the washed dombaeki; cooking the slate d dombaeki; dipping the dombaeki in water for 30 minutes; and aging the dombaeki after spraying salt on the surface for 8 ~ 16 hours in 5°C.

Abstract translation: 目的：提供一种烹饪鲨鱼（Dombaeki）的方法，通过优化Dombaeki的洗涤和盐渍条件，通过去除Dombaeki的特定气味来提供改进的鲨鱼（Dombaeki）烹饪方法。 构成：一种烹饪鲨鱼（Dombaeki）的方法，包括以下步骤：解冻冷冻dombaeki; 切割解冻的dombaeki; 洗涤切菜 打扫洗涤的dombaeki; 烹调石板d dombaeki; 将dombaeki浸泡在水中30分钟; 并在5℃下将表面喷盐8〜16小时后，使天鹅绒老化。

公开(公告)号：KR1020100075033A

公开(公告)日：2010-07-02

申请号：KR1020080133632

申请日：2008-12-24

Applicant: 대구가톨릭대학교산학협력단

Inventor： 김순동 ,  이예경

IPC: A23L17/00 ,  A23G3/36

CPC classification number: A23G3/36 ,  A23L17/20 ,  A23L21/10

Abstract: PURPOSE: Sweet bean jelly containing shark(Dombaeki) and a manufacturing method thereof are provided to maintain a sweet taste and hardness of sweet bean jelly, and to improve productivity of the sweet bean jelly by reducing a fish smell of shark(Dombaeki). CONSTITUTION: A manufacturing method of sweet bean jelly containing shark(Dombaeki) includes the following steps: cutting frozen Isurus oxyrinchus skin and cartilage after thawing; removing a smell component of Isurus oxyrinchus; manufacturing extract by mixing and heating the Isurus oxyrinchus skin and cartilage with water in a ceramic container; making Isurus oxyrinchus skin and cartilage extract; mixing the Isurus oxyrinchus skin and cartilage with red bean sediment, starch syrup, sugar, xylitol, and water etc; and hardening a mixture in a frame.

Abstract translation: 目的：提供含有鲨鱼（Dombaeki）的甜豆冻及其制造方法，以保持甜豆冻的甜味和硬度，并通过减少鲨鱼（Dombaeki）的鱼味提高甜豆冻的生产力。 构成：含有鲨鱼（Dombaeki）的甜豆冻的制造方法包括以下步骤：解冻之后冷冻的Isurus oxyrinchus皮肤和软骨; 去除金缕梅的气味成分; 通过在陶瓷容器中混合和加热Isurus oxyrinchus皮肤和软骨与水一起制造提取物; 制造石菖蒲皮肤和软骨提取物; 将黄芪皮和软骨与红豆沉淀物，淀粉糖浆，糖，木糖醇和水混合; 并在框架中硬化混合物。

公开(公告)号：KR1020100075027A

公开(公告)日：2010-07-02

申请号：KR1020080133626

申请日：2008-12-24

Applicant: 대구가톨릭대학교산학협력단

Inventor： 김순동 ,  이예경

IPC: A23B4/037 ,  A23B4/023 ,  B65D81/20

CPC classification number: A23B4/037 ,  A23B4/023 ,  B65D81/2007

Abstract: PURPOSE: A method for storing shark meat(Dombaeki) by vacuum packaging is provided to reduce ammonia-like odor according to shelf life, and to restrict breeding of microorganism while increasing the shelf life. CONSTITUTION: A method for storing shark meat(Dombaeki) by vacuum packaging includes the following steps: freezing Dombaeki; thawing Dombaeki; cutting the thawed Dombaeki; washing the cut Dombaeki; vacuum-packing the frozen Dombaeki; and freezing the packed Dombaeki. A freezing step of the Dombaeki is performed at a temperature of -7- ~ -20 °C. A washing process of the -20°C is performed 3 times or more in water of 5°C.

Abstract translation: 目的：提供通过真空包装来储存鲨鱼肉（Dombaeki）的方法，以根据保质期降低氨气味，并限制微生物的繁殖，同时提高保质期。 构成：通过真空包装存储鲨鱼肉（Dombaeki）的方法包括以下步骤：冷冻Dombaeki; 解冻Dombaeki; 切割融化的多贝 洗涤切盆子 真空包装冻结的Dombaeki; 并冻结包装的Dombaeki。 Dombaeki的冷冻步骤在-7〜-20℃的温度下进行。 在5℃的水中进行-20℃的洗涤处理3次以上。