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公开(公告)号：KR1020100002937A
公开(公告)日：2010-01-07
申请号：KR1020080063002
申请日：2008-06-30
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A salt grinding device is provided, which can control phenomenon that the salt is frozen by moisture from the salt. CONSTITUTION: A salt grinding device comprises a feeder(100); a main body(50) which is provided with salt from the feeder; a blade(210) which is located on the inner side of the main body and shatters the salt into pieces; a separating device(300) which is arranged in the lower part of the blade and divides the pulverized salt into the individual size; a transfer apparatus(400) transferring the predetermined-size salt to the feeder; a dryer(500) for drying the salt with a size smaller than the predetermined-size; and a coating device for coating the salt dried in the dryer with anti-caking agent(600).
Abstract translation: 目的：提供盐研磨装置，可以控制盐从盐中被水分冻结的现象。 构成：盐研磨装置包括进料器（100）; 主体（50），其从进料器设置有盐; 刀片（210），其位于主体的内侧，并将盐粉碎成碎片; 分离装置（300），其布置在所述叶片的下部，并将所述粉碎盐分成各自的尺寸; 传送装置（400），将预定尺寸的盐转移到进料器; 用于干燥尺寸小于预定尺寸的盐的干燥器（500）; 以及用于在干燥机中用抗结块剂（600）涂覆干燥的盐的涂布装置。
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公开(公告)号：KR101065494B1
公开(公告)日：2011-09-16
申请号：KR1020090008662
申请日：2009-02-04
Applicant: 목포대학교산학협력단
Abstract: 본 발명은 동결건조를 이용한 고추장 굴비 제조방법에 관한 것으로서, 좀더 상세하게는 굴비를 동결건조하여 굴비포를 제조한 후 상기 굴비포에 고추장 및 물엿을 혼합하여 숙성시킨 다음 포장하여 방사선을 조사하는 것으로서 굴비의 품질 및 저장성을 향상시키는 방법에 관한 것이다. 본 발명에 따라 제조된 고추장 굴비는 종래의 고추장 굴비에 비하여 식감이 부드러워서 어린이와 노약자가 섭취하기에 부담이 없으며, 산패취와 비린 맛이 저감되어 소비자의 기호도가 향상되고 유통기한이 연장되며, 또한 상품성이 떨어지는 파(破)조기와 파(破)굴비를 이용할 수 있으므로 조기의 활용도를 높일 수 있다.
굴비, 동결건조, 고추장, 방사선, 저장, 고추장굴비-
公开(公告)号：KR1020110001810A
公开(公告)日：2011-01-06
申请号：KR1020090059515
申请日：2009-06-30
Applicant: 목포대학교산학협력단
CPC classification number: A23L27/40 , A23L17/60 , A23L33/16 , A23V2002/00 , A23V2300/10 , A23V2300/24
Abstract: PURPOSE: A producing method of law-salinity salt is provided to reduce the salinity of salt by using more than one component selected from the group consisting of a sea-tangle gel, salicornia herbacea, abalone shell, and medicinal herbs. CONSTITUTION: A producing method of law-salinity salt comprises the following steps: heating sea-tangles for 10~15hours at 40~60deg C and drying, before crushing to make sea-tangle powder; adding 8~10L of water per 1kg or sea-tangle powder, and heating for 1~5hours at 100~150deg C for gelling; mixing the gel with salt in a ratio of 1:2~1:15, and heating for 1~5hours at 90~130deg C; and heating the sea-tangle gel containing the salt for 10~15hours at 50~70deg C.
Abstract translation: 目的：提供法律盐度盐的生产方法，通过使用选自海螯合凝胶，盐水龙骨草，鲍鱼壳和药草的多种成分来降低盐的盐度。 构成：法盐盐的生产方法包括以下步骤：在40〜60℃下加热海浪10〜15小时，干燥，粉碎前制成海砂粉末; 每1kg加水8〜10L，海参粉，100〜150℃加热1〜5小时，凝胶化; 以1:2〜1:15的比例将凝胶与盐混合，在90〜130℃下加热1〜5小时; 并在50〜70℃下加热含有盐的海螯凝胶10〜15小时。
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公开(公告)号：KR1020100089427A
公开(公告)日：2010-08-12
申请号：KR1020090008662
申请日：2009-02-04
Applicant: 목포대학교산학협력단
Abstract: PURPOSE: A method for manufacturing dried yellow corvina containing red pepper paste is provided to improve the taste of consumers by reducing rancid flavor through a freeze-drying method, to extend an expiration date through the irradiation of radiation, and to enhance storage properties by preventing the dried yellow corvine from being contaminated due to various germs. CONSTITUTION: A method for manufacturing dried yellow corvina containing red pepper paste comprises the following steps: preparing the dried yellow corvine by eliminating the head, the tail, and internal organs of yellow corvina and drying the yellow corvina through a freeze-drying method; preparing slices of the dried yellow corvina and mixing the slices of the dried yellow corvine with the red pepper paste and water; aging the mixed slices of the dried yellow corvina; packing the slices of the dried yellow corvina and sterilizing the slices of the dried yellow corvine by irradiation radiation.
Abstract translation: 目的：提供一种制造含有红辣椒糊的干黄色血红素的方法，通过冷冻干燥法减少酸味风味，通过照射辐射延长有效期，提高消毒者的口味，并通过防止 干燥的黄色牛肉因各种细菌而被污染。 构成：含有红辣椒酱的干黄色血红素的制造方法包括以下步骤：通过去除黄色角膜的头部，尾部和内脏并通过冷冻干燥方法干燥黄色角质层来制备干燥的黄色小牛肉; 准备干燥的黄色corvina的切片，并将干黄黄色的牛肉切片与红辣椒酱和水混合; 老化混合切片的干黄色corvina; 包装干燥的黄色corvina的切片，并通过辐射辐射对干燥的黄色corvine的切片进行灭菌。
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