GANGNEUNG-WONJU NATIONAL UNIVERSITY INDUSTRY ACADEMY COOPERATION GROUP
发明人:
JO, SOON YOUNG,조순영,LEE, SEUNG JOO,이승주
申请号：
KR1020110123365
公开号：
KR1020130057581A
申请日:
2011.11.24
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of manufacturing salted mackerel is provided to show a lower number of microorganisms during storage, no pH variation, lower browning, and a lipid oxidation inhibition effect.CONSTITUTION: A mackerel is washed with flowing water after removing gill and internal organs of the mackerel. Brine salting is performed by immersing the washed mackerel in a seasoning container containing brine for 30 minutes to 6 hours. Same salt which is used for brine salting is sprinkled to the mackerels in which moisture is removed after dehydration for 10 minutes to 3 hours, by placing the head of brine salted mackerel upward and the tail of brine salted mackerel downward. A mackerel is placed slantly at an aging board with the tail of mackerel upward to eliminate the remaining water. A kelp extract is added to the salted mackerel by a spraying type. The kelp extract added mackerel is aged. The mackerel is Scomber japonicus or Scomber australacius.COPYRIGHT KIPO 2013[Reference numerals] (AA) Salted mackerel with 0.5% of kelp (BB) Storage period(days)본 발명은 다시마추출물을 이용한 간고등어를 제조하는 제조방법에 관한 것으로, 구체적으로는 상기 제조방법으로 제조된 본 발명의 다시마 추출물 함유 간고등어는 일반 간고등어보다 저장성이 탁월하고 미네랄이 다량 함유된 간고등어를 제공할 수 있다.
