강릉원주대학교산학협력단;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：
KR1020120013445
公开号：
KR1020130092019A
申请日:
2012.02.09
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture the salted Pollack roe in which quality and keeping quality are excellent using deep sea water salt in which functional contents are excellent. CONSTITUTION: Deep sea water is gathered from ocean surface to 300-1300 m. Deep sea water salt is manufactured by melting the gathered deep sea water for 4-12 hours at 600-100°；C. Salted Pollack 100 weight% is dipped in salted water made of the deep sea water salt 1-20 weight%, sugar 1-10 weight%, water 1-50 weight%, and refined rice wine 0.01-5 weight%. Moisture and impurity moisture are eliminated in the salted Pollack. A water condiment is covered on the salted Pollack in which the moisture and the impurity moisture are eliminated. A dry condiment is added to the seasoned salted Pollack and it is aged. The water condiment is made of chili powder 1-7 weight%, miwon weight%, 0.01-5 weight%, garlic 1-10 weight%, starch syrup 1-10 weight%, and made of chili powder 1-10 weight% and sugar 0.01-5 weight% in comparison with the salted Pollack 100 weight%.본 발명은 해양심층수 소금를 이용하여 명란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 기능성 성분이 뛰어난 해양심층수 소금을 이용하여 본 발명의 공정으로 제조한 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 제조할 수 있다.
