강릉원주대학교산학협력단;GANGNEUNG-WONJU NATIONAL UNIVERSITY INDUSTRY ACADEMY COOPERATION GROUP
发明人:
JO, SOON YOUNG,조순영,RA, GYEONG MIN,라경민,CHOI, SUNG MI,최성미,CHOI, JI YOUN,최지연,YIM, MI JIN,임미진,JO, HYEON DEOK,조현덕,KIM, DO YOON,김도윤,CHOI, YUN JEONG,최윤정
申请号：
KR1020120014068
公开号：
KR1020130092667A
申请日:
2012.02.13
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of salted pollack intestine is provided to offer excellent storage property by using sea tangle essential oil. CONSTITUTION: 1-20 wt% of salt, 1-10 wt% of sugar, 1-10 wt% of water and 0.01-5 wt% of refined rice wine are mixed to obtain for salting water. Pollack intestine is dipped in the salting water for 1-4 days. Foreign substances and moisture are removed from the salted pollack intestine. The pollack intestine is seasoned. Dry spices are obtained by mixing 1-10 wt% of red pepper powder, 0.01-5 wt% of sugar, and 0.01-10 wt% of sea tangle essential oil. The seasoned pollack intestine is coated with the dry spices. Liquid spices are obtained by mixing 1-7 wt% of red pepper powder, 0.01-5 wt% of artificial seasoning, 1-10 wt% of garlic, 1-10 parts by weight of starch syrup, and 1-15 wt% of water. The pollack intestine is coated with the liquid spices.본 발명은 다시마 정유를 이용하여 창란젓을 제조하기 위한 제조방법에 관한 것으로, 상세하게는 천연 항균성 물질로서 다시마 정유를 이용하여 본 발명의 공정으로 제조한 창란젓이 시중에서 판매되는 창란젓보다 미생물, 효모, 유산균, pH, VBN 및 TBA 측정결과 저장성 및 저장성이 탁월하여 최종적으로 변질로 인한 식량자원의 낭비를 막고, 제품의 생산 경비를 절감시킬 뿐만 아니라, 제품의 위생적 품질향상의 이점이 있어 우수한 품질의 창란젓을 제조할 수 있다.
