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Method for manufacturing canned abalone
专利权人:
LTD.;주식회사 씨푸드;SEA FOOD CO.
发明人:
김기하,KIM, KI HA
申请号:
KR1020110127815
公开号:
KR1020120132288A
申请日:
2011.12.01
申请国别(地区):
KR
年份:
2012
代理人:
摘要:
PURPOSE: A producing method of abalone flesh by preserving skin pellicle pigments, and a manufacturing method of an abalone can using thereof are provided to strengthen the surface of the abalone flesh by coating the surface. CONSTITUTION: A producing method of abalone flesh by preserving skin pellicle pigments comprises the following steps: removing the shell and intestines from fresh abalone; soaking the obtained abalone flesh in protective liquid for 30-80 minutes for coating the surface of the abalone flesh with the protective liquid; heating the surface of the abalone flesh at 210-250 deg. C for 20-35 minutes for strengthening; and dipping the abalone flesh in 2-12 deg. C water for 3-15 minutes for agglutinating the abalone flesh. The protective liquid contains 100 parts of water by weight, and 20-60 parts of polysaccharide by weight.본 발명의 표피 피막 색소 보존 전복살 제조방법 및 이의 전복살을 이용한 통조림 제조방법은 표피 색소가 보존된 전복 통조림 제조방법은 패각과 내장이 제거된 전복살 표면에 열을 가하여 표면을 강화시키는 전 처리 표면강화 단계와, 상기 전복살을 냉침시켜 표피를 응집시키는 단계와, 상기 전복살과 내용액을 용기에 담아 밀봉하는 단계로 이루어진다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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