SOONCHUNHYANG UNIVERSITY INDUSTRY ACADEMY COOPERATION FOUNDATION;순천향대학교 산학협력단
发明人:
HAN, MAN DEUK,한만덕,KIM, YONG HYUN,김용현,HAN, KOOK IL,한국일,KWON, HYUN JUNG,권현정,JEON, MI AE,전미애
申请号：
KR1020110134953
公开号：
KR1020130067471A
申请日:
2011.12.14
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: The method for manufacture of the powder type salt-fermented foods is provided to offer convenience of a use and a distribution and have a good taste and scent. CONSTITUTION: The marine product is salt-fermented. The fermented marine product is dried and manufactured as a powder. The fermented food composed of 30-50 w% of the powder, 40-60 w% of lactose, 0.1-5 w% of yeast extract, and 5-20 w% of water. The fermented food is made to a size of 10-200 mesh and dried. A fermentation is progressed by adding Staphylococcus equorum to the food and incubating at 10-20°；C for 15 days to 5 months. The Staphylococcus equorum is added to the marine product at the rate of 0.1-5 w% of the total weight. [Reference numerals] (AA) Pickled shrimps； (BB) Germ for fermenting pickled shrimps； (CC) Fermentation in a tunnel； (DD) Fermentation : 1-3 months； (EE) Cooling； (FF) Temperature : -70°；C； (GG) Freezing and drying； (HH) Temperature : -50°；C； (II) M Torr : 50 or less； (JJ) Pulverization and powder； (KK) Processing； (LL) Add flavor； (MM) Natural pickled shrimps powder flavor본 발명은 수산물을 염장 발효시키는 단계； 및 발효시킨 수산물을 건조시킨 후 분말로 제조하는 단계를 포함하는 염장 발효 식품 제조 방법을 개시한다.
