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.
