GANGNEUNG-WONJU NATIONAL UNIVERSITY INDUSTRY ACADEMY COOPERATION GROUP
发明人:
JO, SOON YOUNG,조순영,RA, GYEONG MIN,라경민,CHOI, SUNG MI,최성미,CHOI, JI YOUN,최지연,YIM, MI JIN,임미진,JO, HYEON DEOK,조현덕,KIM, DO YOON,김도윤,CHOI, YUN JEONG,최윤정
申请号：
KR1020120013441
公开号：
KR1020130092015A
申请日:
2012.02.09
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A vacuum packaging method of salt-fermented pollack roe using a retort pouch film is provided to improve the storage quality of salt-fermented pollack roe packed with an aluminum-containing retort pouch.CONSTITUTION: Pollack roe is collected and washed with water. The washed pollack roe is soaked in brine after the moisture is removed. The moisture and impurities are removed from salted pollack roe. A wet spice is added to the salted pollack roe. The wet spice added pollack roe is seasoned with a dry spice and fermented. The salt-fermented pollack roe is packed with a vacuumed retort pouch film. The brine comprises 1- 20 weight% of salt, 1-10 weight% of sugar, 1-50 weight% of water, and 0.01-5 weight% of rice wine, for 100 weight% of pollack roe. The dry spice comprises 1-10 weight% of red pepper powder, and 0.01-5 weight% of sugar, for 100 weight% of pollack roe. The wet spice comprises 1-7 weight% of red pepper powder, 0.01-5 weight% of Miwon, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water, for 100 weight% of pollack roe.COPYRIGHT KIPO 2013본 발명은 진공용기를 이용하여 명란젓을 포장하기 위한 포장방법에 관한 것으로, 상세하게는 밀폐성이 뛰어난 레토르트 파우치 필름 진공용기를 이용하여 본 발명의 공정으로 포장한 명란젓이 시중에서 판매되는 명란젓보다 미생물, pH, VBN 및 TBA 측정결과 품질 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 명란젓을 보관할 수 있다.
