YANG, GWANG HEI,양광희,SEO, WON IL,서원일,CHOI, JUNG BAE,최정배,SONG, JI HUN,송지훈
申请号：
KR1020120134159
公开号：
KR1013180580000B1
申请日:
2012.11.26
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of dried cultured male yellow corvina containing the predetermined amount of spermaries is provided to select male yellow corvina for producing the dried yellow corvina by freezing and thawing. CONSTITUTION: Fry of yellow corvina is cultured in a culturing tank for 4-6 months at a water temperature of 11-15°；C from November. Male yellow corvina is selected from the culturing tank on March and April when the spermary is well-developed. The yellow corvina is frozen at 20-30°；C below zero while the yellow corvina is alive. The yellow corvina is thawed for 18-24 hours. 0.8-1 L of salt is sprinkled to the gills and mouth of 15 kg of the yellow corvina, and the yellow corvina is salted for 8-12 hours. The salted yellow corvina is dried for 3-5 hours with sea wind. [Reference numerals] (AA) Culturing in a culturing tank； (BB) Culturing fine yellow corvina； (CC) Starting adding heat； (DD) Starting adding heat when the ocean temperature of autumn is under 12°；C； (EE) Controlling water temperature； (F1) November-January of the next year: water temperature is maintained at 12-13°；C； (F2) Supplying fresh shrimp, excellent assorted feed； (F3) February-March: water temperature gradually rises to 13~15°；C； (F4) March: squid is supplied for developing excellent spermary； (GG) Selecting； (HH) Male yellow corvina with most developed spermary is selected after the mid-March； (II) Freezing； (J1) Rapidly freezing the selected male corvine at-20 to-30°；C； (J2) About 78-79% of water content rate； (KK) Thawing； (L1) Thawing 18-24 hours in advance before the initiation of work； (L2) Water content rate decreases by 3-4% (74-76%) when thawing； (MM) Salting and washing； (N1) 3 year old salt is used in the cultured corvina； (N2) Using salt of 0.8-1L per 15kg of male corvine for 8-12 hours； (N3) Washing with fresh water around 3-5%； (N4) Water content rate decreases by 4-5% (69-71%)； (OO) Drying and freezing； (P1) Drying in the shadow for 3-5 hours
