公开(公告)号：KR101437309B1

公开(公告)日：2014-09-02

申请号：KR1020140007005

申请日：2014-01-21

Applicant: (주)선해에프앤에스

Inventor： 심의헌

IPC: A23L17/50

CPC classification number: A23L17/50 ,  A22C25/003 ,  A23L3/40

Abstract: The present invention provides a manufacturing method of a seasoned and vacuum-packed Japanese common squid. The manufacturing method includes the steps of: (S1) selecting firstly the squids in 3-10 cm after washing captured live squid; (S2) steaming the live squids selected in the first step; (S3) drying the squids steamed in the second step; (S4) selecting the squids which are 2-8 cm and are dried in the third step; and (S5) vacuum-packing and sterilizing the squids processed to be in a uniform size.

Abstract translation: 本发明提供一种经过真空包装的日本普通鱿鱼的制造方法。 制造方法包括以下步骤：（S1）首先在洗涤捕获的活鱿鱼后选择3-10厘米的鱿鱼; （S2）蒸煮第一步选择的活鱿鱼; （S3）干燥在第二步骤中蒸的鱿鱼; （S4）选择2-8cm的鱿鱼，并在第三步骤中干燥; 和（S5）对加工成均匀尺寸的鱿鱼进行真空包装和灭菌。

公开(公告)号：KR101374496B1

公开(公告)日：2014-03-26

申请号：KR1020120126267

申请日：2012-11-08

Applicant: 한국식품연구원 ,  (주)선해에프앤에스

Inventor： 김종태 ,  김철진 ,  김남수 ,  조용진 ,  맹진수 ,  이호영 ,  심의헌 ,  김민지 ,  권수진

IPC: A23B4/03 ,  A23B4/18 ,  A23B4/20 ,  A23L3/015 ,  A23L3/3472

CPC classification number: A23B4/03 ,  A23B4/20 ,  A23L3/015 ,  A23L3/3472

Abstract: The present invention relates to a freshness maintaining method of fresh fish using a high pressure processing system and processed fresh fish produced by the method, and more specifically, to: a method of reducing bacteria from the fresh fish, extending the storage period of the fresh fish, and maintaining the texture of the fresh fish by processing a raw material at 10-25°C, in 25-300 MPa, for 2-40 minutes for 1-2 times using high pressure; and the processed fresh fish produced by the method. [Reference numerals] (AA) Raw material; (BB) Washing; (CC) Cutting treatment for twice to 3 times; (DD) Individual immersion in a film filled with 1-1.5 L of immersion water; (EE) Sealing; (FF) Primary high-pressure processing (100 MPa, 20 minutes, 25째C); (GG) Dehydration for 30 minutes; (HH) Individual vacuum packaging; (II) Second high-pressure processing (100 MPa, 20 minutes, 25째C); (JJ) Sample; (KK) Natural antimicrobial agent, Bamboo salt

Abstract translation: 本发明涉及使用高压处理系统的新鲜鱼的保鲜方法和通过该方法生产的加工鲜鱼，更具体地涉及：从鲜鱼中减少细菌的方法，延长新鲜鱼的保存期 鱼，并通过在25〜300MPa下加工10-25℃的原料，高压保持1-2-40分钟维持新鲜鱼的质地; 和通过该方法生产的经加工的新鲜鱼。 （附图标记）（AA）原料; （BB）洗涤; （CC）切割治疗2〜3次; （DD）个人浸入装有1-1.5L浸水的薄膜; （EE）密封; （FF）初级高压处理（100MPa，20分钟，25℃）; （GG）脱水30分钟; （HH）个人真空包装; （II）第二次高压加工（100MPa，20分钟，25℃）; （JJ）样品; （KK）天然抗菌剂，竹盐