公开(公告)号：KR101216856B1

公开(公告)日：2012-12-28

申请号：KR1020100137753

申请日：2010-12-29

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현 ,  황은진 ,  박혜선

IPC: A23L17/00 ,  A23L3/44

Abstract: 본발명은소금절임한돔배기의표면에초콜릿을코팅함으로서, 돔배기를대중화및 세계화할수 있도록하는초콜릿이코팅된돔배기및 그제조방법에관한것으로, 소금절임하고물빼기한 돔배기시료를동결건조하는과정과, 템퍼링한초콜릿에동결건조한돔배기를담근후 건져서굳히는과정을포함하는초콜릿코팅돔배기및 그제조방법에관한것이다.

公开(公告)号：KR1020120075867A

公开(公告)日：2012-07-09

申请号：KR1020100137753

申请日：2010-12-29

Applicant: 대구가톨릭대학교산학협력단

Inventor： 박인경 ,  장세현 ,  황은진 ,  박혜선

IPC: A23L17/00 ,  A23L3/44

CPC classification number: A23L17/10 ,  A23L3/44 ,  A23L5/20

Abstract: PURPOSE: Dombaeki(traditional shark dish) coated with chocolate, and a producing method thereof are provided to remove the unique ammonia scent of the dombaeki by coating with the chocolate. CONSTITUTION: A producing method of dombaeki(traditional shark dish) coated with chocolate comprises the following steps: dipping salted and dehydrated dombaeki in a gelatin solution for 30 minutes-2 hours; roasting the dombaeki on a frying pan for 5-10 minutes in the middle heat and 1-10 minutes in weak heat; freeze-drying the roasted dombaeki; and dipping the freeze-dried dombaeki into tempered chocolate, and hardening the chocolate.

Abstract translation: 目的：提供涂有巧克力的多巴（传统鲨鱼盘）及其制造方法，通过涂布巧克力来除去独特的氨气味。 构成：用巧克力包覆的大白菜（传统鲨鱼盘）的生产方法包括以下步骤：将明胶溶液中的盐渍脱水多糖浸泡30分钟-2小时; 在煎锅中烘烤大锅5-10分钟，弱热1-10分钟; 冷冻干燥烤大豆; 并将冷冻干燥的dombaeki浸入温和的巧克力中，并硬化巧克力。