KR100736106B1 - A method for shark fin make use of deodorization water - Google Patents
A method for shark fin make use of deodorization water Download PDFInfo
- Publication number
- KR100736106B1 KR100736106B1 KR1020060092614A KR20060092614A KR100736106B1 KR 100736106 B1 KR100736106 B1 KR 100736106B1 KR 1020060092614 A KR1020060092614 A KR 1020060092614A KR 20060092614 A KR20060092614 A KR 20060092614A KR 100736106 B1 KR100736106 B1 KR 100736106B1
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- South Korea
- Prior art keywords
- water
- shark
- shark fin
- onion
- fin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/16—Removing fish-bones; Filleting fish
- A22C25/163—Removing the fins
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/18—Cutting fish into portions
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 탈취수를 이용한 조미 상어 지느러미의 제조방법에 관한 것으로 상세하게는 상어 지느러미의 고유악취를 탈취수로 제거하고, 상어 지느러미를 탈취수와 함께 포장함으로써, 상어 지느러미의 건조를 방지하면서, 상어 고유의 악취가 재발생을 차단하고, 사용자가 포장한 제품을 개봉하여 사용할 때 별도의 조치 없이 바로 사용할 수 있도록 한 것이다.The present invention relates to a method for manufacturing seasoned shark fin using deodorizing water, and in particular, by removing the intrinsic odor of the shark fin with deodorizing water and packaging the shark fin with deodorizing water, while preventing the drying of the shark fin, The unique odor prevents reoccurrence, and when the user opens and uses the packaged product, it can be used immediately without any action.
일반적으로 상어의 살이나 지느러미를 이용한 상어 음식은, 상어가 가지는 고유의 악취를 제거하지 않는 경우에는, 음식물로 활용하는데 많은 어려움이 있었다.In general, shark foods using shark flesh or fins have had many difficulties in being used as food unless odors inherent in sharks are removed.
상기와 같은 문제점을 감안하여, 상어를 음식재료로 활용할 수 있도록, 양파를 주성분으로 하는 양파 탈취수에 조리하고자 하는 상어의 특정 부분을 삶아, 상어 고유의 악취를 제거하는 방법이 본인에 의하여 "상어살을 이용한 음식 재료의 제조방법(10-2006-22244호)"으로 선출원 되어 있다.In view of the above problems, in order to utilize the shark as a food ingredient, boiled a specific portion of the shark to be cooked in onion deodorant with onion as the main ingredient, and the method of removing the odor peculiar to the shark by the person himself It is filed as a "Method of Manufacturing Food Ingredients Using Meat (10-2006-22244)".
본 발명은 상기의 본인의 발명을 개선하여, 상어 지느러미가 가지는 고유의 악취를 제거하여 음식물을 조리할 수 있도록 한 것이다.The present invention is to improve the invention of the above, it is possible to cook food by removing the intrinsic odor of the shark fin.
본 발명은 물과 청주를 혼합한 청주 탈취수와 양파를 주성분으로 하는 양파 탈취수를 이용하여 냄새를 제거하고, 상기와 같이 냄새를 제거한 상어 지느러미를 포장하는 공정에서, 포장용기에 상어 지느러미와 양파 탈취수를 함께 포장하여, 악취를 제거한 상어 지느러미가 운반 및 보관 또는, 포장을 개봉하여 사용하는 과정에서 악취가 재발생하는 것을 방지할 수 있도록 한 것으로 상세하게 설명하면 다음과 같다.The present invention is to remove the smell by using the deodorant of water and cheonju mixed with water and sake and onion deodorant containing onion as the main component, in the process of packing the shark fin removed odor as described above, shark fin and onion in a packaging container The deodorizing water is packaged together to prevent odors from being reoccurred during the transport and storage of the odorous fins from which the odors are removed or the package is opened and used.
본 발명에서 상어 지느러미가 가지고 있는 고유의 악취를 제거하는 청주 탈취수의 구성은 물 94중량%와 청주 6중량%를 혼합하여서 된 것이다.In the present invention, the composition of the cheongju deodorizing water to remove the intrinsic odor of the shark fin is by mixing 94% by weight of water and 6% by weight of sake.
본 발명은 상기와 같이 혼합된 청주 탈취수에 껍질과 뼈를 제거한 상어 지느러미를 15시간 담가둔다.The present invention is soaked for 15 hours in the shark fin removed shells and bones in deodorized water mixed as described above.
상기의 과정에서 청주의 알코올 성분으로 인한 살균 및 세척 작용과, 청주가 가지는 맛과 향이 상어 지느러미에 포함되어 상어 지느러미가 가지는 고유의 악취를 제거하게 된다.In the above process, sterilization and washing action due to alcoholic components of the sake, and taste and aroma of the sake are included in the shark fin to remove the intrinsic odor of the shark fin.
본 발명은 상기의 담가둔 상어 지느러미를 건져내어 세척 후 끓는 양파 탈취수에 약 10분 정도 끓인 후 상어 지느러미를 건져내어 맑은 물에 깨끗이 세척한다.The present invention is to take out the soaked shark fin, wash and boil about 10 minutes in boiling onion deodorized water and then shark fin is taken out and washed in clear water.
상기의 과정에서 청주 탈취수에 의해 고유의 악취가 제거된 상어 지느러미를 양파 성분을 이용하여 재차 상어 고유의 악취를 제거하는 것이다.In the above process, the shark's intrinsic odor is removed by deodorizing water from the sake by using onion components to remove the odor inherent again.
본 발명은 상기의 세척한 상어 지느러미를 별도 준비한 차가운 양파 탈취수에 3시간 담가둔다.The present invention is soaked for 3 hours in cold onion deodorized water prepared separately from the washed shark fin.
상기의 과정에서 상어 지느러미에 포함되는 청주 탈취수의 성분을 제거하고, 양파 탈취수에 포함된 생강, 소금, 무, 대파, 다시마의 성분이 상어 지느러미에 포함되어 상어 지느러미를 조미하는 것이다.In the above process, the components of the cheongju deodorized water contained in the shark fin is removed, and the ingredients of ginger, salt, radish, green onion, and kelp contained in the onion deodorized water are included in the shark fin to season the shark fin.
본 발명은 상기의 상어 지느러미를 양파 탈취수에서 건져내어 계량 후 적당한 포장용기에 계량한 상어 지느러미와 양파 탈취수를 함께 포장한다.The present invention is packaged together with the shark fin and onion deodorized water weighed in a suitable packaging container after taking out the shark fin from the onion deodorized water.
상기의 과정에서 상어 지느러미는, 포장용기에 표기되는 용량으로 계량되어 가공한 후 양파 탈취수와 함께 포장하는 것이며, 포장한 상어 지느러미는 냉장 또는 냉동으로 보관한다.In the above process, the shark fin is measured and processed at the capacity indicated in the packaging container, and then packaged with onion deodorized water, and the packaged shark fin is stored by refrigeration or freezing.
본 발명에서 양파 탈취수의 구성은 다음과 같다.In the present invention, the configuration of onion deodorized water is as follows.
물 2500g, 양파 200g, 생강 8g, 소금 8g, 무 150g, 대파 60g, 다시마 30g을 가열 용기에 투입하고 가열용기를 40분간 가열하여, 양파와 생강 맛을 가지는 양파물을 제조하는 것이다.Water 2500g, onion 200g, ginger 8g, salt 8g, radish 150g, leek 60g, kelp 30g is put in a heating vessel and heated for 40 minutes to prepare onion water with onion and ginger flavor.
상기와 같이 청주 탈취수와 양파 탈취수로 상어 고유의 악취를 제거한 상태에서, 양파 탈취수와 함께 포장되는 상어 지느러미의 사용은, 가공된 상어 지느러미가 건조되는 것을 방지하면서, 상어 지느러미의 보관 및 포장을 개봉하여 사용하는 과정에서, 상어 고유의 악취가 재발생하는 것을 방지하므로, 상어 지느러미를 이용한 음식물의 제조가 편리한 효과가 있는 것이다.As described above, the use of the shark fin packaged together with the onion deodorized water in the state in which the odor inherent in the deodorized water and the onion deodorized water is removed, while the processed shark fins prevent the drying of the processed shark fin, In the process of opening and using the shark, because it prevents the reoccurrence of the odor inherent, there is a convenient effect of the production of food using shark fins.
본 발명은 상어 지느러미가 양파 탈취수에 의해 악취가 제거되는 과정에서, 양파 탈취수가 포함하고 있는 재료들로 인하여, 상어 지느러미가 조미되는 효과를 가지는 것이다.The present invention has the effect that the shark fin is seasoned due to the material containing the onion deodorized water in the process of removing the odor by the shark fin onion deodorized water.
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KR1020060092614A KR100736106B1 (en) | 2006-09-25 | 2006-09-25 | A method for shark fin make use of deodorization water |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100425974B1 (en) * | 2003-01-22 | 2004-04-06 | 민 자 강 | A method for cow bone soup make use of shark fin |
KR100433861B1 (en) * | 2003-04-21 | 2004-06-05 | 민 자 강 | a method for cooked beef make use of shark fin |
KR100459749B1 (en) * | 2004-01-20 | 2004-12-03 | 민 자 강 | a process to make soup from shark cartilage |
KR100657211B1 (en) * | 2006-03-09 | 2006-12-14 | 민 자 강 | A method for cooked food material make use of shark meat |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100425974B1 (en) * | 2003-01-22 | 2004-04-06 | 민 자 강 | A method for cow bone soup make use of shark fin |
KR100433861B1 (en) * | 2003-04-21 | 2004-06-05 | 민 자 강 | a method for cooked beef make use of shark fin |
KR100459749B1 (en) * | 2004-01-20 | 2004-12-03 | 민 자 강 | a process to make soup from shark cartilage |
KR100657211B1 (en) * | 2006-03-09 | 2006-12-14 | 민 자 강 | A method for cooked food material make use of shark meat |
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