公开(公告)号：KR1020130093228A

公开(公告)日：2013-08-22

申请号：KR1020120014630

申请日：2012-02-14

Applicant: 강릉원주대학교산학협력단

Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

IPC: A23L17/50 ,  A23B4/02 ,  A23D9/02 ,  C11B1/10

CPC classification number: A23L17/50 ,  A23B4/02 ,  A23D9/02 ,  A23L17/65 ,  C11B1/10

Abstract: PURPOSE: A production method of salted squid is provided to offer excellent quality and storage property by using sea tangle essential oil as a nature antibiotic material. CONSTITUTION: Squid is soaked in salting water for 1-4 days. Foreign substances and moisture are removed from the squid. The squid is seasoned, and coated with dried spices. Liquid spices are coated on the squid. The salting water contains 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine for 100 wt% of squid. The dried spices include 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of sea tangle essential oil. The liquid spices include 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 wt% of starch syrup, and 1-15 wt% of water.

Abstract translation: 目的：提供盐鱿鱼的生产方法，通过使用海螯精油作为天然抗生素材料，提供优质的储存性能。 构成：鱿鱼在盐水中浸泡1-4天。 从鱿鱼中除去异物和水分。 鱿鱼经过调味，并涂上干香料。 液体香料涂在鱿鱼上。 盐水含有1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒，用于100重量％的鱿鱼。 干燥的香料包括1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10重量％的海螯合精油。 液体香料包括1-7重量％的红辣椒粉，0.01-5重量％的人造调味品，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水。

公开(公告)号：KR1020130092745A

公开(公告)日：2013-08-21

申请号：KR1020120014220

申请日：2012-02-13

Applicant: 강릉원주대학교산학협력단

Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

IPC: A23L17/50 ,  A23B4/02 ,  A23L27/40

CPC classification number: A23L17/50 ,  A23B4/02 ,  A23L17/65 ,  A23L27/40

Abstract: PURPOSE: A production method of salted squid is provided to produce the salted squid using deep sea water salt with functional components to improve quality and storage property. CONSTITUTION: Deep sea water salt is dissolved at 600-1,000°C for 4-12 hours to obtain high-temperature dissolved deep sea water salt. 100 wt% of squid is salted in a salting solution containing 1-20 wt% of high-temperature dissolved deep sea water salt, 1-10 wt% of sugar, 1-50 wt% of water, and 0.01-5 wt% of refined rice wine for 1-4 days. Foreign substances and moisture are removed from the salted squid. The salted squid is coated with liquid spices. The salted squid is coated with dry spices, and aged at 0-30°C for 1-5 days. The dried spices contain 1-10 wt% of red pepper powder and 0.01-5 wt% of sugar. The liquid spices contain 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 wt% of starch syrup, and 1-15 wt% of water.

Abstract translation: 目的：提供盐鱿鱼的生产方法，使用深海水盐与功能成分生产盐鱿鱼，提高品质和贮藏性。 规定：深海盐水在600-1,000℃下溶解4-12小时，得到高温溶解的深海盐水。 将100重量％的鱿鱼在含有1-20重量％的高温溶解深海水盐，1-10重量％糖，1-50重量％水和0.01-5重量％ 精制米酒1-4天。 从盐渍的鱿鱼中除去异物和水分。 盐渍的鱿鱼涂上液体香料。 盐渍的鱿鱼用干香料包衣，在0-30℃下老化1-5天。 干燥的香料含有1-10重量％的红辣椒粉和0.01-5重量％的糖。 液体香料含有1-7重量％的红辣椒粉，0.01-5重量％的人造调味料，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水。

公开(公告)号：KR1020130092742A

公开(公告)日：2013-08-21

申请号：KR1020120014215

申请日：2012-02-13

Applicant: 강릉원주대학교산학협력단

Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

IPC: A23L17/50 ,  A23B4/02 ,  A23D9/02 ,  C11B1/10

CPC classification number: A23L17/50 ,  A23B4/02 ,  A23D9/02 ,  A23L17/65 ,  C11B1/10

Abstract: PURPOSE: A production method of salted squid is provided to use brown seaweed essential oil which can be expected as a nature antibiotic material for controlling salted seafood decomposition causing bacteria. CONSTITUTION: Brown seaweed is cut, pulverized, and dried. The brown seaweed powder is mixed with 1-200 times (w/w) the amount of mixing solvent, and extracted for 10 minutes-7 days at 0-150°C. The obtained extract is filtered, and the filtered product is decompress-dried to obtain brown seaweed essential oil. 100 wt% of squid is salted in salting solution containing 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine. The salted squid is seasoned. The seasoned squid is coated with dry spices containing the brown seaweed essential oil. The squid is coated with liquid spices. The mixing solvent is water, alcohol, low class alcohol with 1-4 carbons, or their mixture.

Abstract translation: 目的：提供盐鱿鱼的生产方法，使用棕色海藻精油，可预期作为控制咸海鲜分解引起细菌的天然抗生素材料。 构成：将棕色海藻切成粉碎并干燥。 将棕色海藻粉末混合1-200倍（w / w）混合溶剂，并在0-150℃下提取10分钟-7天。 将得到的提取物过滤，过滤产物减压干燥，得到棕色海藻精油。 将100重量％的鱿鱼在含有1-20重量％盐，1-10重量％糖，1-10重量％水和0.01-5重量％精制米酒的盐析溶液中盐析。 咸鱿鱼经过调味。 经调味的鱿鱼涂有含有棕色海藻精油的干燥香料。 鱿鱼涂上液体香料。 混合溶剂为水，醇，含1-4个碳的低级醇或其混合物。

公开(公告)号：KR1020130092665A

公开(公告)日：2013-08-21

申请号：KR1020120014066

申请日：2012-02-13

Applicant: 강릉원주대학교산학협력단

Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

IPC: A23L17/30 ,  A23B4/02 ,  A23D9/02 ,  C11B1/10

CPC classification number: A23L17/30 ,  A23B4/02 ,  A23D9/02 ,  A23L17/65 ,  C11B1/10

Abstract: PURPOSE: A production method of salted pollack intestine is provided to offer excellent quality and storage property using laver essential oil as a natural antibiotic material. CONSTITUTION: Moisture is removed from washed pollack intestine, and the pollack intestine is dipped in salting water for salting for 1-4 days. Foreign substances and moisture are removed from the salted pollack intestine. The pollack intestine is seasoned, and coated with dry spices. The pollack intestine with the dry spices is coated with liquid spices. The salting water contains 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water, and 0.01-5 wt% of refined rice wine for 100 wt% of pollack intestine. The dry spices include 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of laver essential oil for 100 wt% of pollack intestine. The liquid spices include 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 parts by weight of starch syrup, and 1-15 wt% of water for 100 wt% of pollack intestine.

Abstract translation: 目的：提供盐渍ack肠的生产方法，使用紫菜精油作为天然抗生素材料，提供优质的贮藏性能。 构成：将水分从洗涤的poll肠中除去，将poll肠浸入盐水中盐析1-4天。 外来物质和水分从盐渍的poll肠中清除。 poll肠经过调味，并涂上干香料。 用干燥香料的poll肠涂有液体香料。 盐水含有1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒，用于100重量％的poll肠。 干香料包括1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10重量％的柠檬精油，用于100重量％的poll肠。 液体香料包括1-7重量％的红辣椒粉，0.01-5重量％的人造调味料，1-10重量％的大蒜，1-10重量份的淀粉糖浆和1-15重量％的水，用于 100重量％的poll肠。

公开(公告)号：KR1020130092019A

公开(公告)日：2013-08-20

申请号：KR1020120013445

申请日：2012-02-09

Applicant: 강릉원주대학교산학협력단

Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

IPC: A23L17/30 ,  A23B4/02 ,  A23L27/40

CPC classification number: A23L17/30 ,  A23B4/02 ,  A23L17/65 ,  A23L27/40

Abstract: PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture the salted Pollack roe in which quality and keeping quality are excellent using deep sea water salt in which functional contents are excellent. CONSTITUTION: Deep sea water is gathered from ocean surface to 300-1300 m. Deep sea water salt is manufactured by melting the gathered deep sea water for 4-12 hours at 600-100°C. Salted Pollack 100 weight% is dipped in salted water made of the deep sea water salt 1-20 weight%, sugar 1-10 weight%, water 1-50 weight%, and refined rice wine 0.01-5 weight%. Moisture and impurity moisture are eliminated in the salted Pollack. A water condiment is covered on the salted Pollack in which the moisture and the impurity moisture are eliminated. A dry condiment is added to the seasoned salted Pollack and it is aged. The water condiment is made of chili powder 1-7 weight%, miwon weight%, 0.01-5 weight%, garlic 1-10 weight%, starch syrup 1-10 weight%, and made of chili powder 1-10 weight% and sugar 0.01-5 weight% in comparison with the salted Pollack 100 weight%.

Abstract translation: 目的：提供盐渍波拉克鱼的制造方法，制作盐渍的波拉克鱼，其功能成分优良的深海盐水质量优良。 规定：深海水从海面聚集到300-1300米。 通过在600-100℃下将聚集的深海水熔化4-12小时制成深海水盐。 盐渍波拉100重量％浸在深海盐水1-20重量％，糖1-10重量％，水1-50重量％，精制米酒0.01-5重量％的盐水中。 水分和杂质水分在盐渍的波拉克中消除。 在水分和杂质水分消除的盐渍波拉克上覆盖水调味品。 在经过调味的盐渍波拉克加入干燥的调味品，它是老化的。 水调味品由辣椒粉1-7重量％，麦田重量％，0.01-5重量％，大蒜1-10重量％，淀粉糖浆1-10重量％，由辣椒粉1-10重量％制成， 与盐渍的波拉克100重量％相比，糖含量为0.01-5重量％。

公开(公告)号：KR1020130092013A

公开(公告)日：2013-08-20

申请号：KR1020120013439

申请日：2012-02-09

Applicant: 강릉원주대학교산학협력단

Inventor： 조순영 ,  라경민 ,  최성미 ,  최지연 ,  임미진 ,  조현덕 ,  김도윤 ,  최윤정

IPC: A23L17/30 ,  A23B4/02 ,  A23D9/02 ,  C11B1/10

CPC classification number: A23L17/30 ,  A23B4/02 ,  A23D9/02 ,  A23L17/65 ,  C11B1/10

Abstract: PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture salted Pollack roe with an improved quality and an excellent storage by using sea mustard essential oil which is a natural antibacterial material. CONSTITUTION: Salting water is manufactured by mixing 1-20 weight% of salt, 1-10 weight% of sugar, 1-10 weight% of water, and 0.01-5 weight% of refined rice wine based on 100 weight% of Pollack roe. Moisture is removed from Pollack roe, and the Pollack roe is dipped in the salting water. The impurities and moisture are removed from the salted Pollack roe. Arid spice is manufactured by mixing 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of sea mustard essential oil based on 100 weight% of Pollack roe. The Pollack roe with the impurities removed is seasoned. The arid spice is put on the seasoned Pollack roe. Water spice is manufactured by mixing 1-7 weight% of red pepper powder, 0.01-5 weight% of condiment, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water based on 100 weight% of Pollack roe. The water spice is put on the Pollack roe seasoned with the arid spice.

Abstract translation: 目的：通过使用天然抗菌材料的海芥精油，提供盐渍波拉克鱼的制造方法，以提高质量和优良的储存，制造盐渍的波拉克鱼。 构成：盐水是通过混合1-20重量％的盐，1-10重量％的糖，1-10重量％的水和0.01-5重量％的精制米酒，基于100重量％的波拉克鱼 。 水分从波拉克（Pollack）的卵子中取出，而波拉克（Polack）的卵子浸入盐水中。 杂质和水分从盐渍的波拉克鱼中除去。 通过混合1-10重量％的红辣椒粉，0.01-5重量％的糖和0.01-10％的芥菜精油，基于100重量％的Pollack卵来制造干燥香料。 带有杂质的波拉克獐鹿经过调味。 干燥的香料被放在经验丰富的波拉克鱼子里。 香料是通过混合1-7重量％的红椒粉，0.01-5重量％的调味品，1-10重量％的大蒜，1-10重量％的淀粉糖浆和1-15重量％的水基 在100重量％的Pollack獐鹿。 水香料放在用干燥香料调味的波拉克鱼上。