CATHOLIC UNIVERSITY OF DAEGU INDUSTRY ACADEMIC COOPERATION FOUNDATION;대구가톨릭대학교산학협력단
发明人:
YOUN, KWANG SUP,윤광섭
申请号：
KR1020100122107
公开号：
KR1020120060552A
申请日:
2010.12.02
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: Shark meat surimi gel, and a producing method thereof are provided to offer the excellent taste and nutrition of the shark meat surimi gel to eaters. CONSTITUTION: A producing method of shark meat surimi gel comprises the following steps: grinding shark meat for removing tendons, and dehydrating； adding salt into the ground shark meat, and homogenizing； adding ice water, starch, egg white, sugar, and sorbitol into the shark meat, and homogenizing the mixture to obtain paste； removing air from the paste, and cooling the paste at 10 deg C for 30 minutes； inserting the paste into a cellulose case； and heating the paste at 90 deg C for 15 minutes before cooling at 10 deg C. The shark meat surimi contains 1.5-4.5wt% of salt.본 발명은 상어육 수리미 겔 및 그 제조방법에 관한 것으로, 식염과 상어육 첨가량에 따른 가공식품 제조 조건을 확립하였다.
