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KR940001796A - Dried fish manufacturing method using tuna - Google Patents

Dried fish manufacturing method using tuna Download PDF

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Publication number
KR940001796A
KR940001796A KR1019920013321A KR920013321A KR940001796A KR 940001796 A KR940001796 A KR 940001796A KR 1019920013321 A KR1019920013321 A KR 1019920013321A KR 920013321 A KR920013321 A KR 920013321A KR 940001796 A KR940001796 A KR 940001796A
Authority
KR
South Korea
Prior art keywords
tuna
dried
drying
sauce
dried fish
Prior art date
Application number
KR1019920013321A
Other languages
Korean (ko)
Inventor
배안순
Original Assignee
배안순
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 배안순 filed Critical 배안순
Priority to KR1019920013321A priority Critical patent/KR940001796A/en
Publication of KR940001796A publication Critical patent/KR940001796A/en

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Classifications

    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 건어물 제조방법에 관한 것으로, 특히 참치를 주원료로 사용하여 소스를 혼합한 다음 자숙시켜 건조 7하는 참치를 이용한 건어물 제조가공 방법에 관한 것으로 -50℃로 급속 냉동된 참치원료를 소정 크기로 절단하는 세절공정과, 상기 세절된 참치를 해동시켜 소스를 혼합하여 5∼30℃의 온도에서 3시간에서 2일간 자숙시키는 자숙공정과, 상기 자숙된 참치를 냉동건조나 열풍건조 중 어느 한가지 방법으로 건조시키는 건조공정과, 상기 건조된 참치를 포장하는 포장 공정을 포함한다.The present invention relates to a method for producing dried fish, and more particularly, to a method for manufacturing dried fish using tuna which is mixed with a sauce using tuna as a main raw material, and then dried and dried. The tuna raw material rapidly frozen at -50 ° C. to a predetermined size The cutting process of cutting, the cooking process of thawing the chopped tuna to mix the sauce to cook for 3 to 2 days at a temperature of 5 ~ 30 ℃, and the tuna in any one method of freeze drying or hot air drying A drying step of drying and a packing step of packaging the dried tuna.

Description

참치를 이용한 건어물 제조가공 방법Dried fish manufacturing method using tuna

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

-50℃로 급속 냉동된 참치원료를 소정 크기로 절단하는 세절공정과, 상기 세절된 참치를 해동시켜 소스를 흔합하여 5∼30℃의 온도에서 3시간에서 2일간 자숙시키는 자숙 공정과, 상기 자숙된 참치를 냉동건조나 열풍건조 중 어느 한가지 방법으로 건조시키는 건조공정과, 상기 건조된 참치를 포장하는 포장공정을 포함하는 참치를 이용한 건어물 제조가공 방법.A cutting process of cutting the tuna raw material frozen at -50 ° C. to a predetermined size, a cooking step of thawing the cut tuna and mixing the sauce to cook for 3 to 2 days at a temperature of 5 to 30 ° C., and Dried fish production method using a tuna comprising a drying step of drying the dried tuna by any one method of freeze-drying or hot air drying, and a packaging step of packaging the dried tuna. 제1항에 있어서, 상기 소스는 양조간장, 생마늘, 생생강, 발효 조미료, 후추, 설탕, 물엿, 찹쌀가루, 구연산, 소금, 식초, 통개를 일정비율로 혼합한 참치를 이용한 건어물 제조가공 방법.The method of claim 1, wherein the sauce is a brewed soy sauce, fresh garlic, fresh ginger, fermented seasoning, pepper, sugar, starch syrup, glutinous rice flour, citric acid, salt, vinegar, dried fish using a tuna mixed in a proportion. 제1항에 있어서, 상기 포장공정은 상기 건조된 참치에 식용유를 도포한 다음 질소틀 충진하여 포장한 참치를 이용한 건어물 제조가공 방법.The method of claim 1, wherein the packaging step is a dried fish production process using tuna packed with a nitrogen frame after applying the cooking oil to the dried tuna. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920013321A 1992-07-25 1992-07-25 Dried fish manufacturing method using tuna KR940001796A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920013321A KR940001796A (en) 1992-07-25 1992-07-25 Dried fish manufacturing method using tuna

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920013321A KR940001796A (en) 1992-07-25 1992-07-25 Dried fish manufacturing method using tuna

Publications (1)

Publication Number Publication Date
KR940001796A true KR940001796A (en) 1994-02-16

Family

ID=67147468

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920013321A KR940001796A (en) 1992-07-25 1992-07-25 Dried fish manufacturing method using tuna

Country Status (1)

Country Link
KR (1) KR940001796A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010085088A (en) * 2001-08-03 2001-09-07 박윤흡 Dried seasoned shrimp production method
KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina
US10500427B2 (en) 2014-06-27 2019-12-10 Anvil International, Llc Adjustable bracket and hub for flexible hose support

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010085088A (en) * 2001-08-03 2001-09-07 박윤흡 Dried seasoned shrimp production method
KR100433839B1 (en) * 2002-01-16 2004-06-04 (주)어심가 The manufacturing method on drying and seasoning procedures in a yellow corbina
US10500427B2 (en) 2014-06-27 2019-12-10 Anvil International, Llc Adjustable bracket and hub for flexible hose support

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Patent event code: PA01091R01D

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Patent event date: 19920725

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Patent event code: PA02012R01D

Patent event date: 19920725

Comment text: Request for Examination of Application

PG1501 Laying open of application
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E601 Decision to refuse application
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Patent event date: 19950429

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Patent event date: 19950125

Comment text: Notification of reason for refusal

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