KR100418191B1 - Method for manufacturing liquid salted seafood using freshwater shrimps - Google Patents
Method for manufacturing liquid salted seafood using freshwater shrimps Download PDFInfo
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- KR100418191B1 KR100418191B1 KR10-2001-0052588A KR20010052588A KR100418191B1 KR 100418191 B1 KR100418191 B1 KR 100418191B1 KR 20010052588 A KR20010052588 A KR 20010052588A KR 100418191 B1 KR100418191 B1 KR 100418191B1
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- salt
- raw material
- toha
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- 239000007788 liquid Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241000143060 Americamysis bahia Species 0.000 title 1
- 239000013505 freshwater Substances 0.000 title 1
- 235000014102 seafood Nutrition 0.000 title 1
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000002689 soil Substances 0.000 claims abstract description 10
- 238000004062 sedimentation Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims abstract description 5
- 239000008239 natural water Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 239000011550 stock solution Substances 0.000 claims abstract description 3
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- 230000005070 ripening Effects 0.000 claims description 6
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- 241000251468 Actinopterygii Species 0.000 abstract description 17
- 235000015067 sauces Nutrition 0.000 abstract description 6
- 239000012267 brine Substances 0.000 abstract description 4
- 238000009826 distribution Methods 0.000 abstract description 4
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 abstract description 3
- 230000002860 competitive effect Effects 0.000 abstract description 2
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- 235000019788 craving Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229960000310 isoleucine Drugs 0.000 description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- XUYPXLNMDZIRQH-LURJTMIESA-N N-acetyl-L-methionine Chemical compound CSCC[C@@H](C(O)=O)NC(C)=O XUYPXLNMDZIRQH-LURJTMIESA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015191 beet juice Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
본 발명에 따른 토하액젓의 제조방법은, 살아 있는 토하(새뱅이)를 깨끗이 세척하고 물기를 제거한 뒤, 토하 75 중량%에 25 중량%의 소금을 첨가하여 섞는 단계; 소금이 섞인 토하원물이 공기와 접촉하지 않도록 간수와 덧소금을 첨가하되, 덧소금은 소금입자가 빠져 나가지 못할 정도의 조밀한 망에 느슨히 싸서 완전히 원물의 상층부를 덮도록 첨가하고, 이를 적당한 용기에 담아 온도 15℃~19℃, 습도 85% 내외의 토굴이나 지하저장고에서 3개월 이상 숙성시키거나, 여건이 맞지 않을 경우 상온 7℃ 이하에서는 1개월 전후, 8℃~20℃에서는 20일 전후의 기간 동안 실온으로 1차 숙성시키는 단계; 1차 숙성된 원액에 토하 특유의 향과 색을 유지하기 위하여 토하 원물을 분쇄하여 첨가하는 단계; 원료물의 혼탁도와 염도를 조정하기 위하여 원료물에 자연수 및 소금을 원료물의 혼탁도와 염도에 따라 적당량 첨가하는 단계; 및 연속적으로 마련된 다수의 침전조에 의한 다단계의 침전 과정을 거친 후 최종적으로 마지막 침전조의 윗부분에 존재하는 액체 상태의 토하액젓을 채취하여 단위 제품으로 포장하는 단계를 포함한다.Method for producing a toha liquid chops according to the present invention, washing the live toha (saebang) and removing the water, then mixing by adding 25% by weight of salt to 75% by weight; Add brine and salt to prevent the salt-mixed soil from coming into contact with air, but add salt to cover the top layer of the raw material loosely wrapped in a dense mesh that will not allow salt particles to escape. In a container, aged in a crypt or underground storage at a temperature of 15 ℃ ~ 19 ℃ and a humidity of 85% or more, or when the conditions are not suitable, about 1 month at 7 ℃ or below, 20 days at 8 ℃ ~ 20 ℃ Primary aging to room temperature for a period of time; Pulverizing and adding the raw material to the first matured stock solution to maintain the unique flavor and color of the soil; Adding an appropriate amount of natural water and salt to the raw material according to the turbidity and salinity of the raw material to adjust the turbidity and salinity of the raw material; And after the multi-stage settling process by a plurality of sedimentation tanks provided in series, and finally collecting the liquid sachets of the liquid state present in the upper portion of the last sedimentation tank and packaging as a unit product.
이와 같은 본 발명에 의하면, 다단계의 침전 과정을 거쳐 최종적으로 윗 부분에 존재하는 액젓만을 채취하므로, 액젓의 액체 상태가 맑고, 저장 및 유통 과정에서 침전물이 생성되지 않는다. 따라서, 액젓 시장에서의 제품의 경쟁력 우위를 점할 수 있고, 수출 증대에도 큰 역할을 하게 될 것이다.According to the present invention as described above, since only the fish sauce which is finally present in the upper portion is collected through the multi-stage settling process, the liquid state of the fish sauce is clear, and no precipitate is generated in the storage and distribution process. Therefore, the competitive advantage of the product in the fish market, and will also play a big role in increasing exports.
Description
본 발명은 토하액젓의 제조방법에 관한 것으로서, 특히 액젓의 액체 상태가 맑고 붉으며, 특유의 향이 짙을 뿐만 아니라, 저장 및 유통 과정에서 침전물이 생성되지 않는 토하액젓의 제조방법에 관한 것이다.The present invention relates to a method for producing a toha marinated fish sauce, and more particularly, to a process for preparing a toha marinated fish sauce, in which the liquid state of the fish saucer is clear and red, not only having a strong aroma, but also no precipitate is generated during the storage and distribution process.
일반적으로, 젓갈은 어패류가 보유하고 있는 자체 소화효소에 의하여 단백질과 기타 유기성분을 저단위물질로 분해하는 과정을 거쳐 얻어지는 것이라 하겠으며, 이와 같은 젓갈에는 쓴 맛을 주는 로이신(Leucine), 이소로이신(Isoleucine), 곡류에 부족하기 쉬운 메치오닌(Methionin), 아르기닌(Arginine), 바린(Valine) 등과 감칠 맛을 주는 구루타민산(GlutamicAcid) 그리고 단 맛을 주는 리신, 프롤린, 알라닌, 글리신 등의 아미노산과 각종 지방산, 무기염, 방향족화합물들이 함유되어 있다. 젓갈의 맛은 이상의 물질성분에 따라 달라짐은 물론이고, 젓갈 발효숙성 과정에서 생성되는 성분비는 발효 조건에 따라 달라 진다.In general, salted fish is obtained by decomposing proteins and other organic components into low unit substances by self-digesting enzymes possessed by fish and shellfish. These salted fishes have a bitter taste of leucine and isoleucine ( Amino acids such as Isoleucine, Methionin, Arginine, Varine, etc. Contains fatty acids, inorganic salts and aromatic compounds. The taste of salted fish is of course dependent on the above ingredients, and the ingredient ratio produced during fermentation of fermented fish depends on fermentation conditions.
종래에 실시해온 젓갈(액젓) 제조방법에 있어서는 기온이 높은 늦은 봄이나 여름철에 발효 숙성시킴으로써 과숙하게 되고, 잡균의 활동이 왕성하여 부패성 물질이 발생하게 되며, 지방성분들이 지나치게 산패되어 악취와 쓴 맛을 갖게 되어 젓갈의 품질저하를 초래하는 경향이 있었다. 그 밖에도 무우즙이나 당을 첨가하여 발효 숙성시킴으로써 발효 숙성 기간을 단축시키는 효과가 있기는 하지만, 과숙되는 경향이 있었으며, 자체효소에 의한 정상적인 발효과정을 거치지 않으므로 젓갈 고유의 풍미를 제대로 얻을 수 없었다.In the conventional method of manufacturing salted fish, it is ripened by fermentation and fermentation in late spring or summer when the temperature is high, and the activity of various germs is vigorous, and decaying substances are generated. There was a tendency to cause deterioration of the quality of salted fish. In addition, fermentation ripening by adding beet juice or sugar has the effect of shortening the fermentation ripening period, but tended to be overcooked, and because it does not go through the normal fermentation process by its own enzyme, it was not possible to properly obtain salted salt.
한편, 토하젓은 세계적으로 유일한 대한민국 전남지역의 무공해 전통발효 건강식품으로서, 통상 살아 있는 생토하에 식염량 약 20%를 첨가하여 약 4℃에서 자연 숙성시키는 방식에 의해 제조해 왔다.On the other hand, Toha chop is the world's only traditional non-pollution traditional fermented health food in Chonnam, South Korea, and has been manufactured by naturally aging at about 4 ° C. by adding about 20% of salt under live raw soil.
그러나, 종래의 토하젓은 토하의 고형물이 그대로 남아 있는 상태이므로, 음식물을 조리하거나 기타 식품을 제조함에 있어서, 경우에 따라서는 방해요소가 되기도 한다.However, in the conventional toh-hat, solids of toha remain as it is, and thus, in cooking or preparing other foods, in some cases, it may be an obstacle.
본 발명은 상기의 사항을 감안하여 창출된 것으로서, 액젓의 액체 상태가 맑고 붉으며, 특유의 향이 짙을 뿐만 아니라, 저장 및 유통 과정에서 침전물이 생성되지 않는 토하액젓의 제조방법을 제공함에 그 목적이 있다.The present invention has been made in view of the above matters, and the liquid state of the fish saucer is clear and red, and has a distinctive scent, and provides a method for preparing a toha saucepan, which does not generate a precipitate during storage and distribution. There is this.
상기의 목적을 달성하기 위하여 본 발명에 따른 토하액젓의 제조방법은,(a) 살아 있는 토하(새뱅이)를 깨끗이 세척하고 물기를 제거한 뒤, 토하 75 중량%에 25 중량%의 소금을 첨가하여 섞는 단계;(b)상기 소금이 섞인 토하원물이 공기와 접촉하지 않도록 간수와 덧소금을 첨가하되, 덧소금은 소금입자가 빠져 나가지 못할 정도의 조밀한 망에 느슨히 싸서 완전히 원물의 상층부를 덮도록 첨가하고, 이를 적당한 용기에 담아 온도 15℃~19℃, 습도 85% 내외의 토굴이나 지하저장고에서 3개월 이상 숙성시키거나, 여건이 맞지 않을 경우 상온 7℃ 이하에서는 1개월 전후, 8℃~20℃에서는 20일 전후의 기간 동안 실온으로 1차 숙성시키는 단계;(c) 상기 1차 숙성된 원액에 토하 특유의 향과 색을 유지하기 위하여 토하 원물을 분쇄하여 첨가하는 단계;(d) 상기 단계 (c)의 수행 후, 원료물의 혼탁도와 염도를 조정하기 위하여 원료물에 자연수 및 소금을 원료물의 혼탁도와 염도에 따라 적당량 첨가하는 단계; 및상기 단계 (d)의 수행 후, 연속적으로 마련된 다수의 침전조에 의한 다단계의 침전 과정을 거친 후 최종적으로 마지막 침전조의 윗부분에 존재하는 액체 상태의 토하액젓을 채취하여 단위 제품으로 포장하는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, a method of preparing a toha solution chopsticks according to the present invention includes: (a) washing the living toha (salty), removing water, and then mixing by adding 25% by weight of salt to 75% by weight of the toha; (B) adding the brine and salt salt so that the salt-mixed soil material does not come into contact with the air, but the salt salt is wrapped in a dense mesh so that salt particles cannot escape and completely covers the upper layer of the substance. Add it to a suitable container and mature it in a crypt or underground storage at a temperature of 15 ℃ ~ 19 ℃ and a humidity of 85% or more, or if the conditions are not suitable, around 1 month at 8 ℃ or below, 8 ℃ ~ Primary aging at room temperature for a period of about 20 days at 20 ° C .; (c) pulverizing and then adding the raw material to the primary aged stock solution to maintain its unique flavor and color; (d) Of step (c) After the line, the method comprising: a natural number, and a raw material salt water in order to adjust the raw water turbidity and salinity was added an appropriate amount depending on the raw water turbidity and salts; And After performing the step (d), after the multi-stage settling process by a plurality of sedimentation tanks provided in succession, and finally collecting the liquid sachets of the liquid state present in the upper portion of the last sedimentation tank and packaging as a unit product Characterized in that.
이하 본 발명의 실시예를 상세하게 설명한다.Hereinafter, embodiments of the present invention will be described in detail.
(실시예)(Example)
본 발명에 따른 토하액젓의 제조방법에 따라 먼저 살아 있는 토하(새뱅이)를 깨끗이 세척하고 물기를 제거한다. 그런 후, 토하 70∼80 중량%에 20∼30 중량%의 소금을 첨가하여 섞는다. 이때, 토하와 소금을 섞음에 있어서, 바람직하게는 토하는 75 중량%, 소금은 25 중량%의 배합 비율로 섞는다. 또한, 첨가되는 소금은 습기를 충분히 제거한 소금을 사용하는 것이 바람직하다.According to the manufacturing method of the toha liquid chops according to the present invention, the living toha (salby) is first washed clean and water is removed. Thereafter, 20 to 30% by weight of salt is added to 70 to 80% by weight of the bottom and mix. At this time, in mixing the bottom and the salt, preferably 75% by weight of the vomiting, salt is mixed in a mixing ratio of 25% by weight. In addition, it is preferable to use the salt which removed moisture sufficiently as the added salt.
토하에 소금을 첨가하여 섞는 작업이 완료되면, 그 소금이 섞인 토하원물이 공기와 접촉하지 않도록 간수와 덧소금을 첨가한다. 이때, 덧소금은 소금입자가 빠져 나가지 못할 정도의 조밀한 망에 느슨히 싸서 완전히 원물의 상층부를 덮는다. 이는 토하의 산패를 막고 궁극적으로는 망에 의해 소금이 토하의 원물에 섞이는 것을 방지하여 토하의 품질 저하를 막는 한편, 다음의 제조 공정상에서 소금의 입자를 걷어내는 시간과 인력의 낭비를 막기 위함이다.When the mixing is completed by adding salt to the soil, add the brine and salt to prevent the salt-mixed soil from coming into contact with the air. At this time, the additional salt is loosely wrapped in a dense net such that salt particles cannot escape, and completely covers the upper layer of the raw material. This is to prevent rancidity of the soil and ultimately to prevent the salt from mixing with the raw material of the soil by the net, to prevent the quality of the soil from being lowered, and to prevent the waste of time and manpower to remove salt particles during the next manufacturing process. .
간수 및 덧소금 첨가 과정이 완료되면, 이를 적당한 용기에 담아 온도는 약 15℃~19℃, 습도는 85% 내외의 토굴이나 지하저장고에서 1차로 숙성시킨다. 이때, 숙성 기간은 새우류의 적정 최소 1차 발효 숙성 기간인 3개월이상 숙성시키거나, 여건이 맞지 않을 경우, 상온 7℃이하에서는 1개월 전후, 8℃~20℃에서는 20일 전후의 실온 숙성 후 냉장(3℃이하) 발효 숙성을 시킨다.When the process of adding brine and salt salt is completed, put it in a suitable container and ripen it first in a crypt or underground storage where the temperature is about 15 ℃ ~ 19 ℃ and the humidity is about 85%. At this time, the ripening period is aged for at least 3 months, which is the minimum fermentation period for fermentation, or if the conditions are not suitable, after 1 month at room temperature or below 7 ° C, or after 20 days at 8 ° C to 20 ° C. It is fermented in refrigeration (below 3 ℃) fermentation.
이렇게 하여 1차 숙성이 완료되면, 그 1차 숙성된 원액에 토하 특유의 향과 색을 유지하기 위하여 토하 원물을 분쇄하여 첨가한다. 또한, 이때 토하 원료물의 혼탁도와 염도를 조정하기 위하여 원료물에 자연수 및 소금을 원료물의 혼탁도와 염도에 따라 적당량 첨가한다. 여기서, 이와 같이 토하 특유의 향과 색을 유지하고자 하는 것은 토하액젓은 그 특유의 향과 색에 의해 가격이 좌우되기 때문이다.When the primary aging is completed in this way, the raw material of the effluent is pulverized and added to the primary aged liquid to maintain the unique flavor and color of the effusion. In addition, in this case, in order to adjust the turbidity and salinity of the raw material to be added to the raw material, natural water and salt are added in an appropriate amount according to the turbidity and salinity of the raw material. Here, the purpose of maintaining the aroma and color peculiar to Toha is because the price of the Toha agar is determined by the peculiar aroma and color.
토하 원물의 분쇄 첨가 및 자연수 및 소금의 첨가 과정이 완료되면, 연속적으로 마련된 다수의 침전조에 의한 다단계의 침전 과정을 거친 후 최종적으로 마지막 침전조의 윗부분에 존재하는 액체 상태의 토하액젓을 채취하여 단위 제품으로 포장한다.After the pulverized addition of the raw material and the addition of natural water and salt, the process of multi-level settling by the continuously settled sedimentation tank is carried out, and finally the liquid tow liquid chop which is present in the upper part of the final sedimentation tank is collected. Pack it.
이상과 같은 본 발명의 제조방법에 의해 제조된 토하액젓은 소비자의 소득수준의 향상과, 새로운 먹거리에 대한 갈구, 토하가 가지고 있는 키토산 올리고당의 맛으로 수요가 증대할 것으로 기대한다. 특히, 토하가 보유하고 있는 키토산은 다른 키토산과는 다르게 자연숙성 과정 중 인체에 흡수될 수 있게 변하므로, 건강식품으로서의 역할도 해낼 것으로 기대되며, 일본인의 기호에 맞는 액젓으로 수출증대에도 큰 역할을 하게 될 것이다.The above-mentioned sauerkraut prepared by the manufacturing method of the present invention is expected to increase demand due to the improvement of consumer's income level, the craving for new food, and the taste of chitosan oligosaccharide which Toha has. In particular, Toha possesses chitosan, which, unlike other chitosans, can be absorbed by the human body during the natural ripening process, and is therefore expected to play a role as a health food. Will be done.
이상의 설명과 같은 본 발명에 따른 토하액젓의 제조방법에 의하면, 다단계의 침전 과정을 거쳐 최종적으로 윗 부분에 존재하는 액젓만을 채취하므로, 액젓의 액체 상태가 맑고, 저장 및 유통 과정에서 침전물이 생성되지 않는 장점이 있다.According to the manufacturing method of the toha liquid chops according to the present invention as described above, since only the fish sauce that is present in the upper part is finally collected through a multi-step settling process, the liquid state of the fish sauce is clear, and precipitates are not generated during storage and distribution. There are advantages.
따라서, 오늘날 소비자의 소득 수준의 향상과, 새로운 먹거리에 대한 갈구, 토하가 가지고 있는 키토산 올리고당의 맛으로 액젓 시장에서의 경쟁력 우위를 점할 수 있을 것이다. 특히, 토하가 보유하고 있는 키토산은 다른 키토산과는 다르게 자연 숙성 과정 중 인체에 흡수될 수 있게 변하므로, 건강식품으로서의 역할도 해낼 것으로 기대되며, 일본인의 기호에 맞는 액젓으로 수출 증대에도 큰 역할을 하게 될 것이다.As a result, today's consumer's income levels, the craving for new foods, and the taste of chitosan oligosaccharides from Toha will give them a competitive edge in the fish market. In particular, Toha possesses chitosan, which, unlike other chitosans, can be absorbed by the human body during the natural ripening process, and therefore, is expected to play a role as a health food. Will be done.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101363065B1 (en) | 2012-10-22 | 2014-02-14 | 신세경 | Manufacturing method of grinded salted-shrimp |
| KR101409944B1 (en) * | 2014-02-24 | 2014-06-19 | 배득호 | Method for manufacturing marsupenaeus japonicus aekjeot |
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| KR20030067893A (en) * | 2002-02-08 | 2003-08-19 | 주식회사 해찬들 | A method for manufacturing histamine inhibited-fish sauce |
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| KR930007354A (en) * | 1991-10-25 | 1993-05-20 | 김양묵 | Fish sauce containing alcohol |
| KR950005190A (en) * | 1993-08-13 | 1995-03-20 | 오일순 | Directional fish sauce |
| KR950014958A (en) * | 1993-11-29 | 1995-06-16 | 쯔지 하루오 | LCD and its manufacturing method |
| KR0153771B1 (en) * | 1995-07-04 | 1998-10-01 | 박원기 | Manufacturing method of instant clay |
| KR100216338B1 (en) * | 1996-11-28 | 1999-08-16 | 손경식 | Clear Shrimp Sauce |
| KR20020076771A (en) * | 2001-03-30 | 2002-10-11 | 최용주 | Manufacturing method of salted-anchovy sauce using salt roasted in bamboo |
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| KR930007354A (en) * | 1991-10-25 | 1993-05-20 | 김양묵 | Fish sauce containing alcohol |
| KR950005190A (en) * | 1993-08-13 | 1995-03-20 | 오일순 | Directional fish sauce |
| KR950014958A (en) * | 1993-11-29 | 1995-06-16 | 쯔지 하루오 | LCD and its manufacturing method |
| KR0153771B1 (en) * | 1995-07-04 | 1998-10-01 | 박원기 | Manufacturing method of instant clay |
| KR100216338B1 (en) * | 1996-11-28 | 1999-08-16 | 손경식 | Clear Shrimp Sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101363065B1 (en) | 2012-10-22 | 2014-02-14 | 신세경 | Manufacturing method of grinded salted-shrimp |
| KR101409944B1 (en) * | 2014-02-24 | 2014-06-19 | 배득호 | Method for manufacturing marsupenaeus japonicus aekjeot |
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