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Method for making Shikhae using sterilized seasoning solution
专利权人:
군산대학교산학협력단; KUNSAN NATIONAL UNIVERSITY;INDUSTRY-ACADEMIC COOPERATION FOUNDATION
发明人:
구재근,유정희,KOO, JAE GEUN,YOO, JUNG HEE
申请号:
KR1020110051246
公开号:
KR1020120132866A
申请日:
2011.05.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要:
PURPOSE: A producing method of sikhae(fermented fishes with grains) using sterilized seasoning liquid is provided to reduce the fishy smell of fish or shellfish. CONSTITUTION: A producing method of sikhae(fermented fishes with grains) using sterilized seasoning liquid comprises the following steps: removing non-edible parts from fish or shellfish(S1100); soaking the dressed fish or shellfish in seasoning liquid at 3-5 deg. C for 1-24 hours(S1200); separating the seasoning liquid, and heating and sterilizing the seasoning liquid(S1300); cooling the seasoning liquid, and soaking the fish or shellfish(S1400); mixing the seasoned fish or shellfish with supplementary raw materials(S1500); and low temperature fermenting and aging the mixture(S1600). [Reference numerals] (S1100) Removing non-edible parts from fish or shellfish; (S1200) Soaking the dressed fish or shellfish in seasoning liquid; (S1300) Separating the seasoning liquid, and heating and sterilizing; (S1400) Cooling the seasoning liquid, and soaking the fish or shellfish; (S1500) Mixing the seasoned fish or shellfish with supplementary raw materials; (S1600) Low-temperature fermenting and aging the fish or shellfish mixed with the supplementary raw materials본 발명은 살균 조미액을 이용한 식해 제조 방법에 관한 것이다. 본 발명에 따른 식해는 손질된 어패류를 조미액에 일정 시간 침지한 후, 조미액을 분리하여 가열 살균하고 냉각하여 어패류를 다시 침지하여 조미하고, 조미된 어패류를 부원료와 혼합하여 저온에서 발효 숙성시키는 방법으로 제조된다. 본 발명은 식해 제조 과정에서 사용되는 조미액을 끓여서 침지하므로 위생적인 식해 제조가 가능하며, 제조된 식해의 품질 유지 기간을 연장할 수 있고, 어패류의 비린내가 감소된다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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