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公开(公告)号：KR1020140003937A
公开(公告)日：2014-01-10
申请号：KR1020120071741
申请日：2012-07-02
Applicant: 주식회사바다동네사람들
Inventor： 한용희
Abstract: The present invention relates to seasoned walleye pollock and a manufacturing method thereof, and, more specifically, to seasoned walleye pollock that is tender, moist and has a savory taste in addition to the basic taste of walleye pollock, by adding glucose, refined salt, sugar powder, citric acid and disodium succinate. The seasoned walleye pollock according to the present invention comprises 87-92 weight% of dried walleye pollock, 3-5 weight% of D-sorbitol, 2-3 weight% of glucose, 1-2 weight% of refined salt, 1-2 weight% of sugar powder and 0.1-0.5 weight% of citric acid. The manufacturing method of the seasoned walleye pollock according to the present invention comprises a step of mixing dried walleye pollock with the seasoning materials, a step of aging in the atmosphere for 1-3 hours, a step of sterilizing microorganisms by drying the aged mixture using a dryer at 70-80°C for 3-5 hours, and a step of packaging the sterilized mixture. According to the present invention, tender and moist textures and a savory taste, which are not experienced from the existing walleye pollock, are added by adding seasoning materials to dried walleye pollock, and seasoned walleye pollock capable of maintaining the basic taste and nutrition of dried walleye pollock, and a manufacturing method of the seasoned walleye pollock are able to be provided. [Reference numerals] (AA) Dried walleye pollock preparation step; (BB) Dried walleye pollock and seasoning materials mixing step; (CC) Aging step; (DD) Drying and sterilizing step; (EE) Packaging step
Abstract translation: 本发明涉及经调味的pol lock及其制造方法，更具体地说，涉及通过添加葡萄糖，精制盐，葡萄糖，，，，，，，，，，，，，，，，，，，，，，，，，，，，，，，，，， 糖粉，柠檬酸和琥珀酸二钠。 根据本发明的经调味的pol invention包含87-92重量％的干ye lock，3-5重量％的D-山梨糖醇，2-3重量％的葡萄糖，1-2重量％的精制盐，1-2 糖粉重量百分比和0.1-0.5重量％柠檬酸。 根据本发明的调味香菜鳕鱼的制造方法包括以下步骤：将干燥的香菜鳕鱼与调味料混合，在大气中老化1-3小时的步骤，通过使用 70-80℃的干燥器3-5小时，以及包装无菌混合物的步骤。 根据本发明，通过向干ye by中加入调味料，加入了能够保持干燥的枸杞的基本味道和营养的调味的ye are are are are are are are are are dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried 维拉鳕鱼，并且可以提供经验丰富的鱼腩的制造方法。 （附图标记）（AA）干燥的钟表制备步骤; （BB）干ye pol和调味料搅拌步骤; （CC）老化步骤; （DD）干燥消毒步骤; （EE）包装步骤
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公开(公告)号：KR101407343B1
公开(公告)日：2014-06-16
申请号：KR1020130007917
申请日：2013-01-24
Applicant: 강원도립대학교산학협력단 , 주식회사바다동네사람들
CPC classification number: A23L17/50 , A23C19/00 , A23L27/20 , A23L33/105
Abstract: The present invention relates to a method of manufacturing cheese squid and cheese squid manufactured thereby. Provided is a method of manufacturing cheese squid comprising a step of controlling percentage of moisture content of squid; a step of roast-processing; a step of finely tearing squid; a step of seasoning-processing step for mixing squid with seasoning powder including cheese; and a step of aging and drying the squid to make the seasoned squid having 20-24 wt% of water content. Therefore, cheese and squid flavors are in harmony in the cheese squid and elastic and soft chewing texture is provided. In addition, cheese is not separated even after long-term storage and the cheese squid is not easily spoiled.
Abstract translation: 本发明涉及制造干酪鱿鱼和干酪鱿鱼的方法。 提供了一种制造干酪鱿鱼的方法，包括控制鱿鱼含水率的步骤; 烘焙步骤; 细鱿鱼的一步; 将鱿鱼与包括奶酪在内的调味粉混合的调味加工步骤; 老化和干燥鱿鱼的步骤使得经过腌制的鱿鱼具有20-24重量％的含水量。 因此，奶酪和鱿鱼香味在奶酪鱿鱼中是和谐的，并提供弹性和柔软的咀嚼纹理。 此外，即使在长期储存后，奶酪也不会分离，奶酪鱿鱼不容易损坏。
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公开(公告)号：KR101386154B1
公开(公告)日：2014-04-17
申请号：KR1020120071741
申请日：2012-07-02
Applicant: 주식회사바다동네사람들
Inventor： 한용희
Abstract: 본 발명은 조미 황태채 및 조미 황태채의 제조방법에 관한 것으로서, 보다 상세하게는 황태채에 포도당, 정제소금, 분당, 구연산, 호박산이나트륨을 포함시켜 황태채 고유의 맛에 부드럽고 촉촉하며 감칠맛을 더한 조미 황태채 및 조미 황태채의 제조방법에 관한 것이다.
본 발명은 황태채 87-92중량%, D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%, 호박산이나트륨 0.1-0.5중량%로 이루어지는 조미 황태채는, 건조된 황태에 압력을 가한 후, 길이 5-7㎝, 폭 0.3-0.5㎝로 황태채를 준비하는 단계; 상기 황태채 87-92중량% 및 조미재료로서 D-솔비톨 3-5중량%, 포도당 2-3중량%, 정제소금 1-2중량%, 분당 1-2중량%, 구연산 0.1-0.5중량%, 호박산이나트륨 0.1-0.5중량%를 혼합하는 단계; 대기 상태에서 1-3시간 숙성하는 단계; 숙성된 혼합물은 건조기를 사용하여 3-5시간, 70-80℃에서 건조하여 미생물을 살균하는 단계; 살균된 혼합물을 포장하는 단계; 를 포함하는 것을 특징으로 한다.
본 발명에 의하면 황태채에 조미재료를 첨가함으로써, 기존 황태채의 섭취시 느끼지 못했던 부드럽고 촉촉한 느낌과 감칠맛을 맛볼 수 있으며, 황태채 고유의 맛과 영양을 그대로 유지할 수 있는 조미 황태채 및 조미 황태채의 제조방법의 제공이 가능하다.
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