公开(公告)号：KR100953926B1

公开(公告)日：2010-04-21

申请号：KR1020090048710

申请日：2009-06-02

Applicant: 한국식품연구원 ,  주식회사 에코푸드

Inventor： 김인호 ,  김은미 ,  한대석 ,  이창호 ,  김영언 ,  김재원 ,  최윤수

IPC: A23L17/00 ,  A23G3/36 ,  A23J1/04 ,  A23G3/44

CPC classification number: A23L17/00 ,  A23B4/023 ,  A23G3/36 ,  A23J1/04 ,  A23L5/10 ,  A23L7/10 ,  A23L27/10 ,  A23V2002/00 ,  A23V2300/24

Abstract: PURPOSE: A manufacturing method of dried fish or snack products containing fish meat and shrimp meat is provided to improve flavors and tastes of the dried fish or the snack products by mixing the fish meat with the shrimp meat. CONSTITUTION: A manufacturing method of dried fish or snack products containing fish meat and shrimp meat comprises the following steps: manufacturing shrimp paste by pulverizing shrimp with an anti-denaturating agent for protein and table salt; manufacturing fish paste by adding salt after pulverizing fish meat in low temperature lower than 10°C; adding shrimp paste in the fish paste; kneading a mixture in 10°C or less; manufacturing a dried fish composition by adding seasoning materials or animal or vegetable food materials; drying the dried fish composition; roasting the dried fish; manufacturing snack compositions; drying the snack compositions to a moisture content of 5 ~ 40%; and making the snack by swelling the dried fish compositions.

Abstract translation: 目的：提供含有鱼肉和虾肉的干鱼或零食的制造方法，以通过将鱼肉与虾肉混合来改善干鱼或小吃产品的口味和味道。 构成：含有鱼肉和虾肉的干鱼或小吃制品的制造方法包括以下步骤：通过用抗变性剂将虾粉碎成蛋白质和食盐，制造虾酱; 在低于10℃的低温炸鱼肉后加盐制造鱼酱; 在虾酱中加入虾酱; 在10℃以下捏合混合物; 通过加入调味料或动植物食材制造干鱼组合物; 干燥鱼干组合物; 烤干鱼; 制作零食; 将零食组合物干燥至含水量为5〜40％; 并通过使干鱼组合物膨胀来制作零食。

公开(公告)号：KR100917682B1

公开(公告)日：2009-09-21

申请号：KR1020080109969

申请日：2008-11-06

Applicant: 한국식품연구원 ,  주식회사 오모가리

Inventor： 김인호 ,  김은미 ,  전기홍 ,  신지영 ,  김재원 ,  최윤수

IPC: A23L1/325

CPC classification number: A23L17/40 ,  A23L5/17

Abstract: A seasoned and smoked shrimp and a preparing method thereof are provided to improve the flavor of shrimps while eliminating a fishy smell and to extend a distribution period. A method for preparing a seasoned and smoked shrimp comprises the following steps of: defrosting frozen shrimps in a fridge; washing the defrosted shrimps with 1-10% salt water and clean water in sequential order and dehydrating them; preparing a 10-30°Brix of seasoning liquid; dipping the dehydrated shrimps in the seasoning liquid and aging at 4°C for 3-12 hours; taking out the shrimps and washing away the seasoning liquid remaining on the shrimps and roasting them on a grill; smoking the roasted shrimps at 70-80°C for 1-3 hours; cooling the smoked shrimps at room temperature and vacuum-packaging them; and placing the packaged shrimps in boiling water for 3-10 minutes and immediately cooling off in flowing water.

Abstract translation: 提供经验丰富的熏制虾及其制备方法以改善虾的味道，同时消除鱼腥味并延长分配期。 一种制作经验丰富的熏虾的方法，包括以下步骤：对冰箱中的冷冻虾进行除霜; 用1-10％盐水和干净的水按顺序洗涤除霜虾，脱水; 准备10-30°白利糖度的调味液; 将脱水虾浸入调味液中，4℃老化3-12小时; 取出虾并洗去剩余在虾上的调味汁，并将其烤在烤架上; 在70-80°C下将烤虾吸烟1-3小时; 在室温下冷却熏虾，真空包装; 并将包装的虾放入沸水中3-10分钟，并立即在流动的水中冷却。

公开(公告)号：KR1020080039064A

公开(公告)日：2008-05-07

申请号：KR1020060106753

申请日：2006-10-31

Applicant: 한국식품연구원

Inventor： 김은미 ,  김선아 ,  이민아 ,  김재원

IPC: A23L1/221 ,  A23L1/22 ,  A23L1/202

CPC classification number: A23L27/14 ,  A23L11/20

Abstract: A method of producing a seasoning material using traditional fermented soy products such as red pepper paste, soybean paste and soy sauce is provided to obtain a sauce base capable of being used for various salads and sauces, to remove the characteristic smell of traditional fermented soy products and to make the taste and flavor milder. A seasoning material containing traditional fermented soy products is prepared by adding spices to vinegar pickling liquid including fermented soy products, vinegar, sugars and purified water. The spices contain at least one selected from basil, whole black pepper, Coriandrum sativum, bay leaf, Caryophylli Flos, rosemary, tarragon, Thymus vulgaris, oregano and ginger powder. The fermented soy products contain red pepper paste, soybean paste and soy sauce.

Abstract translation: 提供使用传统发酵大豆制品如红辣椒酱，大豆酱和酱油生产调味料的方法，以获得能够用于各种沙拉和酱汁的酱油基料，以去除传统发酵大豆制品的特征气味 并使味道和味道更温和。 含有传统发酵大豆制品的调味料通过向醋酸洗液中加入香料来制备，包括发酵大豆制品，醋，糖和纯净水。 香料含有至少一种选自罗勒，全黑胡椒，芫荽，月桂叶，Caryophylli Flos，迷迭香，龙蒿，寻常型百里香，牛至和姜粉。 发酵的大豆制品含有红辣椒酱，大豆酱和酱油。