CHO, EUN KYUNG,조은경,CHO, HYUNG YONG,조형용,KIM, BYEONG CHEOL,김병철,HWONG, JIN YOUNG,황진영,YOO, YOUNG MI,유영미,WOO, HYUN JUNG,우현정
申请号：
KR1020120084176
公开号：
KR1020140017757A
申请日:
2012.07.31
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a ready-to-eat (RTE) marinated fish prepared by using the superheated steam cooking technology and the ultra-high pressure non-heating sterilization technology, and a manufacturing method thereof, and more specifically, to a ready-to-eat (RTE) marinated fish prepared by immersing in various seasoning liquid, aging, cooking with superheated steam in a short time, quenching and performing the ultra-high pressure non-heating sterilization process, which prolongs the shelf-life in cold storage and a manufacturing method thereof.COPYRIGHT KIPO 2014[Reference numerals] (AA) Warehousing source fish (BB) Removal of inedible part (CC) Cutting (DD) Washing (EE) Aging with seasoning (FF) Superheated steam cooking (GG) Chiller cooling (HH) Packaging (II) Ultra-high pressure non-heating sterilization (JJ) Distribution (KK) Mackerel, flat fish, salmon etc. (LL) Scales, intestines, pinna, tail, gill, head etc. (MM) Cut into size of 100±10 g weight (NN) Wash and remove foreign substances such as blood (OO) Age after curing or mixing with sauce (4°C, 24 hours) (PP) Oven heater 290°C, Superheated steam temperature 350°C, 6 minutes (QQ) 90°C &rarr 3°C, Rapid cooling for 90 minues (RR) Charge in container and package in vacuum skin (SS) 550 MPa, 3 minutes ultra-high pressure sterilization (TT) Cold storage, 7 days본 발명은 과열수증기 조리기술과 초고압비가열살균기술을 이용하여 제조한 간편편이식(Ready To Eat, RTE) 조미생선과 그 제조방법에 관한 것으로, 보다 상세하게는, 생선을 다양한 조미액에 침지 숙성하여 과열수증기(Superheated steam)를 이용하여 단시간 조리한 후 급속냉각과 초고압비가열살균 공정을 거쳐 제조한 냉장 유통기간을 연장시킨 간편편이식(Ready To Eat, RTE) 조미생선 및 그의 제조방법을 제공한다.
