公开(公告)号：KR100381914B1

公开(公告)日：2003-05-01

申请号：KR1020000074756

申请日：2000-12-08

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  도정룡 ,  이선자

IPC: A23L1/337

Abstract: PURPOSE: Provided are salted Hizikia fusiforme giving a good appearance, good appetite and unique flavor and its preparation method by heat-treatment, freezing and salt-treatment without using coloring agents. CONSTITUTION: The manufacturing method comprises the steps of: heat-treating fresh Hizikia fusiforme to inactivate enzymes causing decoloration; freezing it to inactivate enzymes in chlorophyll of Hizikia fusiforme and to maintain its properties in thallus thereof; salting Hizikia fusiforme to control its properties and to inhibit microbial and enzyme actions; removing salting solution from the salted Hizikia fusiforme; and packing Hizikia fusiforme and storing it at low-temperature.

Abstract translation: 用途：本发明提供了一种不需使用着色剂，通过热处理，冷冻和盐处理而制成的具有良好外观，食欲和独特风味的Hizikia fusiforme及其制备方法。 组成：制造方法包括以下步骤：热处理新鲜Hizikia fusiforme以使酶失活，从而导致脱色; 将其冻结以灭活Hizikia fusiforme的叶绿素中的酶并保持其在菌体中的性质; 将Hizikia fusiforme腌制以控制其性质并抑制微生物和酶的作用; 从盐腌的Hizikia fusiforme中除去盐溶液; 并包装Hizikia fusiforme并在低温下储存。

公开(公告)号：KR1020020045332A

公开(公告)日：2002-06-19

申请号：KR1020000074756

申请日：2000-12-08

Applicant: 한국식품연구원

Inventor： 김영명 ,  김은미 ,  도정룡 ,  이선자

IPC: A23L1/337

Abstract: PURPOSE: Provided are salted Hizikia fusiforme giving a good appearance, good appetite and unique flavor and its preparation method by heat-treatment, freezing and salt-treatment without using coloring agents. CONSTITUTION: The manufacturing method comprises the steps of: heat-treating fresh Hizikia fusiforme to inactivate enzymes causing decoloration; freezing it to inactivate enzymes in chlorophyll of Hizikia fusiforme and to maintain its properties in thallus thereof; salting Hizikia fusiforme to control its properties and to inhibit microbial and enzyme actions; removing salting solution from the salted Hizikia fusiforme; and packing Hizikia fusiforme and storing it at low-temperature.

Abstract translation: 目的：提供盐渍黑曲霉，具有良好的外观，良好的食欲和独特的风味及其制备方法，无需使用着色剂进行热处理，冷冻和盐处理。 构成：制造方法包括以下步骤：热处理新鲜的Hizikia fusiforme以灭活引起脱色的酶; 冷冻它以灭活拟南芥的叶绿素中的酶，并保持其在沙棘中的性质; 盐化Hizikia fusiforme以控制其性质并抑制微生物和酶的作用; 从盐渍的Hizikia fusiforme中除去盐析溶液; 并包装Hizikia fusiforme并将其储存在低温下。