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公开(公告)号：KR1020120140136A
公开(公告)日：2012-12-28
申请号：KR1020110059829
申请日：2011-06-20
Applicant: 경상대학교산학협력단
CPC classification number: A23L17/40 , A22C29/005 , A22C29/04 , A23L5/21
Abstract: PURPOSE: Seasoned mussel retort food, and a producing method thereof are provided to remove the unique bad smell of seashells, and to improve the taste of the food. CONSTITUTION: A producing method of seasoned mussel retort food comprises the following steps: inserting washed mussel into a retort container, and steaming at 105 deg. C for 5-10 minutes; cooling the steamed mussel until the central temperature of the mussel is lower than 10 deg. C within 1-2 minutes, and washing the mussel with clear water before dehydrating; removing shells from the cooled mussel, and removing the byssus without damaging the flesh; inserting the mussel into a washing container filled with a 1-3% saline solution or sea water, and blowing in air into the container for 1-2 minutes; dehydrating the mussel, and assorting the dehydrated mussel by size; filling the mussel by size into retort packs, and inserting a seasoning mixed solution before vacuum packaging; and sterilizing the retort pack at 115-121 deg. C for 30-60 minutes. [Reference numerals] (AA) Washing shell part(shells); (BB) Steaming shell part; (CC) Cooling; (DD) Removing shells; (EE) Washing and dehydrating; (FF) Assorting by size; (GG) (Seasoning and) filling; (HH) Injecting liquid; (II) Sealing; (JJ) Sterilizing; (KK) Cooling; (LL) Drying by blowing air
Abstract translation: 目的：提供经调味的贻贝蒸煮食品及其生产方法，以消除贝壳独特的难闻气味，提高食物的味道。 构成：调味贻贝食品的生产方法包括以下步骤：将洗涤的贻贝插入蒸煮容器中，并在105度蒸。 C 5-10分钟 冷却蒸贻贝直到贻贝的中心温度低于10度。 在1-2分钟内，用干净的水清洗贻贝，然后脱水; 从冷却的贻贝上移除壳，并且不会损坏肉体; 将贻贝插入装满1-3％盐水或海水的洗涤容器中，并将空气吹入容器中1-2分钟; 脱水贻贝，并按大小分类脱水贻贝; 将贻贝以大小填充到蒸煮包装中，并在真空包装之前插入调味混合溶液; 并在115-121度对灭菌包进行灭菌。 C为30-60分钟。 （附图标记）（AA）洗涤壳部分（壳）; （BB）蒸笼壳; （CC）冷却; （DD）拆卸外壳; （EE）洗涤和脱水; （FF）按尺寸分类; （GG）（调味料）灌装; （HH）注射液体; （二）密封; （JJ）灭菌; （KK）冷却; （LL）吹风吹干
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公开(公告)号：KR101723430B1
公开(公告)日：2017-04-06
申请号：KR1020150115230
申请日：2015-08-17
Applicant: 경상대학교산학협력단 , 윤순임 , 추이권
Abstract: 본발명은바지락과파프리카의영양성분을하나의소스로제공하는바지락소스의제조방법에관한것으로, 본발명의바지락소스제조방법은대략적으로소스베이스(Base)를준비하는단계와상기소스베이스(Base)에파프리카, 요리용술, 크림, 및젤라틴을혼합하여끓인이후에, 믹서기로갈아분쇄하고거름망을통하여걸러바지락소스를완성하는단계를포함하는것을특징으로한다.
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公开(公告)号：KR1020170021396A
公开(公告)日：2017-02-28
申请号：KR1020150115230
申请日：2015-08-17
Applicant: 경상대학교산학협력단 , 윤순임 , 추이권
Abstract: 본발명은바지락과파프리카의영양성분을하나의소스로제공하는바지락소스의제조방법에관한것으로, 본발명의바지락소스제조방법은대략적으로소스베이스(Base)를준비하는단계와상기소스베이스(Base)에파프리카, 요리용술, 크림, 및젤라틴을혼합하여끓인이후에, 믹서기로갈아분쇄하고거름망을통하여걸러바지락소스를완성하는단계를포함하는것을특징으로한다.
Abstract translation: 本发明蛤和辣椒粉的营养物涉及蛤源的制造方法，用于提供一个单一来源，本发明的蛤源，所述制造方法包括的大致步骤制备所述源基站（基站）向所述源基站（基站 ），辣椒粉，蒸煮溶液，奶油和明胶混合并煮沸，随后用混合器研磨，粉碎混合物，并通过筛过滤完成蛤蜊源。
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