KIM, CHONG TAI,김종태,KIM, CHUL JIN,김철진,KIM, NAM SOO,김남수,CHO, YONG JIN,조용진,MAENG, JIN SOO,맹진수,LEE, HO YOUNG,이호영,SIM, EUY HEON,심의헌,KIM, MIN JI,김민지,KWON, SU JIN,권수진
申请号：
KR1020120126267
公开号：
KR1013744960000B1
申请日:
2012.11.08
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a freshness maintaining method of fresh fish using a high pressure processing system and processed fresh fish produced by the method, and more specifically, to: a method of reducing bacteria from the fresh fish, extending the storage period of the fresh fish, and maintaining the texture of the fresh fish by processing a raw material at 10-25°C, in 25-300 MPa, for 2-40 minutes for 1-2 times using high pressure and the processed fresh fish produced by the method.COPYRIGHT KIPO 2014[Reference numerals] (AA) Raw material (BB) Washing (CC) Cutting treatment for twice to 3 times (DD) Individual immersion in a film filled with 1-1.5 L of immersion water (EE) Sealing (FF) Primary high-pressure processing (100 MPa, 20 minutes, 25째C) (GG) Dehydration for 30 minutes (HH) Individual vacuum packaging (II) Second high-pressure processing (100 MPa, 20 minutes, 25째C) (JJ) Sample (KK) Natural antimicrobial agent, Bamboo salt본 발명에 의하여 선어를 10-25℃, 25-300 MPa, 2-40분, 및 1-2회 고압처리하여 선어의 세균수 감소와 저장기간 연장, 및 조직감을 유지하는 방법 및 그에 의하여 생산되는 가공 선어가 개시된다.
