KR100918508B1 - The dried fish where ginseng steamed red liquid contains and the manufacturing method - Google Patents
The dried fish where ginseng steamed red liquid contains and the manufacturing method Download PDFInfo
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- KR100918508B1 KR100918508B1 KR1020080000636A KR20080000636A KR100918508B1 KR 100918508 B1 KR100918508 B1 KR 100918508B1 KR 1020080000636 A KR1020080000636 A KR 1020080000636A KR 20080000636 A KR20080000636 A KR 20080000636A KR 100918508 B1 KR100918508 B1 KR 100918508B1
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- dried
- red ginseng
- fish
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- ginseng concentrate
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Classifications
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 홍삼농축액을 이용한 건어포 및 그 제조방법에 관한 것으로, 보다 상세하게는 인체에 유익한 홍삼농축액에 건어포를 함침숙성시켜 건강과 맛이 좋은 홍삼을 이용한 건어포 및 그 제조방법에 관한 것이다.The present invention relates to dried dried fish using red ginseng concentrate and a method of manufacturing the same, and more particularly, to dried dried red ginseng extract impregnated with red ginseng concentrate beneficial to the human body, and to a dried fish using good red ginseng and a method for producing the same. .
본 발명의 홍삼농축액이 함유된 건어포 제조방법은, 조미 건어포의 수분함량을 40 ~ 60 %로 조정하는 조미 건어포의 조제과정; 건어포를 홍삼농축액에 담그는 함침과정; 상기 함침과정을 거친 상기 건어포를 냉동실에서 3일간 숙성시키는 냉동숙성과정; 상기 숙성과정에서 숙성된 상기 건어포를 건조기에서 건조시키는 건조과정; 및 상기 건조과정을 거친 상기 건어포를 구이기에서 120~180℃의 온도로 굽는 구이과정;을 포함하여 이루어지는 것을 특징으로 한다.The dried method of manufacturing dried dried fish containing red ginseng concentrate of the present invention comprises the steps of preparing seasoned dried fish which adjusts the water content of seasoned dried fish to 40 to 60%; Impregnation process of dipping dried fish in red ginseng concentrate; A freezing aging process of aging the dried fish which has undergone the impregnation process in a freezer for three days; A drying process of drying the dried fish dried in the aging process in a dryer; And roasting at the temperature of 120 ~ 180 ℃ in roasting the dried fish after the drying process; characterized in that it comprises a.
본 발명에 의하면 건어포에 인체에 유익한 홍삼농축액를 흡수숙성시켜 건강과 맛이 좋은 효과가 있는 건어포를 제조할 수 있다.According to the present invention, by drying the red ginseng extract beneficial to the human body dried dried fish can be prepared a dried fish which has a good effect on health and taste.
홍삼, 건어포, 제조, 방법, 건조, 숙성 Red ginseng, dried fish, manufacturing, method, drying, ripening
Description
본 발명은 홍삼농축액을 이용한 건어포 및 그 제조방법에 관한 것으로, 보다 상세하게는 인체에 유익한 홍삼농축액에 건어포를 함침숙성시켜 건강과 맛이 좋은 홍삼농축액을 이용한 건어포 및 그 제조방법에 관한 것이다.The present invention relates to dried dried fish using red ginseng concentrate and a method of manufacturing the same, and more specifically, to dried dried ginseng impregnated with red ginseng concentrate beneficial to the human body, and to a dried fish using high red ginseng concentrate having good health and taste. will be.
오징어, 쥐치포, 한치 등 생선류로 만들어지는 각종의 건어포는 고단백 건강식품으로 한국, 일본, 중국 등 아시아권 국가에 많은 수요자가 형성되어 있으나, 비린내나 그 특이한 맛으로 젊은층을 비롯하여 그 수요가 제한적인 문제점이 있어, 최근에는 건어포의 식품으로서의 가치를 높이고 수요를 확대하기 위한 노력이 국내에서 많이 연구되어 온바 있다. Dried squids made from fish such as squid, jujipo, and hanchi are high-protein health foods, and many consumers are formed in Asian countries such as Korea, Japan, and China, but their demand is limited due to their fishy and unusual taste. In recent years, efforts to increase the value as a food of dried fish and expand demand have been studied in Korea.
종래의 건어포 제조방법에 관해 연구된 기술로 선출원된 특허공개공보 특1994-0023388호(발명의 명칭: 건어포의 제조방법)의 구성은, 어육을 육결이 보존되고 결집이 잘되는 4mm~5mm 크기로 절단하여 당분, 조미료 등을 첨가 혼합하고 보조받침대 위에 비닐을 펴고 타원형 공이 등간격으로 다수개 뚫린 조형틀을 얹은 뒤 어육을 적량씩 투입하고 흙손 같은 공구로 누르면서 사방으로 미끌어지듯 당겨 채 우고 망체를 씌운 뒤 보조받침대와 함께 뒤집어 위의 보조받침대와 비닐 조형틀을 각각 들어내면 망체위에 성형된 어육만 노출된 것을 망체대로 건조실로 이송하여 30℃에서 7~8시간 건조하여 완제품을 제조하는 것을 특징으로 한다.The structure of the patent publication No. 1994-0023388 (name of the invention: a method for manufacturing dried fish), which was previously filed with the technology researched on a method for manufacturing dried fish, is 4mm to 5mm in size, in which meat meat is preserved and aggregated well. After cutting with sugar, seasoning, etc., add and mix the plastic, spread the plastic on the auxiliary base, put the molds with several oval balls punched at equal intervals, put fish meat in small portions, and push it with a trowel-like tool to pull it in all directions, After putting it upside down with the auxiliary support and lifting the auxiliary support and the plastic mold, respectively, the exposed fish meat on the mesh is transferred to the drying room with a mesh net and dried at 30 ℃ for 7-8 hours to manufacture the finished product. It features.
여기서, 상기 특허공개공보 특1994-0023388호의 제조방법으로 제조된 건어포는 단순한 조미액(당분, 조미료)을 혼합하여 제조하여 어육의 비린맛이 제거되지 않은 문제가 있었다.Here, dried fish prepared by the manufacturing method of the Patent Publication No. 1994-0023388 has a problem that the fishy taste of fish meat is not removed by mixing a simple seasoning liquid (sugar, seasoning).
또한, 선출원된 특허공개공보 특2001-0010505호(발명의 명칭: 인삼맛 건어포 제조방법)의 구성은, 어육 순살을 100% 세척한 후 자연 탈수-바구니에 건져 물을 빼어 수분이 70-80%전후가 되도록 하고, 상기 자연탈수된 어육을 탈수기에 3분에서 5분 정도 돌리면서 어육 표면에 묻어 있는 수분을 5%정도 제거하며, 탈수된 어육10Kg에 인삼뿌리 농축액 15g, 식염 15g의 비율로 혼합하여 적당한 용기에 담아 혼합하고 온도 5℃에서 18시간 침전하여 삼투압작용에 의해 인삼농축액이 염분과 함께 어육에 침투, 어육 세포에까지 미치도록하며, 설탕 300g, 솔비돌200g, L-글루타민산나트륨 50g, 그리고 물200g을 혼합하여 상기 1차 침전된 어육에 혼합하여 상온 2℃에서 24시간 숙성시키고, 잘 숙성된 어육을 건조발에 용도에 따라 성형하여 열풍건조 혹은 냉풍건조 등의 실내 건조실에서 건조하므로써 제조되는 것을 특징으로 한다. In addition, the configuration of the patent application publication No. 2001-0010505 (Invention name: ginseng-flavored dried method) is 100% washed fish meat meat and then dried in a natural dehydration-basket to drain water 70-80 % Before and after, the dehydrated fish meat in the dehydrator for 3 to 5 minutes to remove about 5% of the water on the surface of the fish, dehydrated fish meat 10Kg ginseng root concentrate 15g, salt 15g Mix and mix in a suitable container and settle for 18 hours at a temperature of 5 ℃ to penetrate fish meat with salt to penetrate fish meat and reach fish meat cells.Sugar 300g, 200g sorbitol, 50g L-glutamate, Then, 200 g of water is mixed and mixed with the first precipitated fish meat and aged at room temperature at 2 ° C. for 24 hours, and the well matured fish meat is molded to dry feet according to the purpose to be used in an indoor drying room such as hot air drying or cold air drying. It is characterized by being manufactured by drying.
이때, 상기 특허공개공보 특2001-10505호는 인삼을 첨가하여 어육의 비린내를 줄여주는 것을 특징으로 하지만 세척 후에 탈수된 어육을 인삼뿌리 농축액에 온도 5℃에서 18시간 침전하여도 인삼성분이 골고루 침투되지 않고, 또 숙성되지 않 아 인삼맛에 거부감을 느끼는 젊은층에까지 인삼이 첨가된 건어포를 섭취하기 어려운 문제가 있었다.At this time, the patent publication No. 2001-10505 is characterized by reducing the fishy smell of fish meat by adding ginseng, but even after the dehydrated fish meat precipitates in the ginseng root concentrate for 18 hours at 5 ℃ temperature ginseng components evenly penetrates There was a problem that it is difficult to take dried fish roe added ginseng even to the younger people who do not mature and do not feel mature in ginseng taste.
또한 특허공개공보 제2004-0065115호 홍삼엑기스 함유 건오징어 및 그의 제조방법 (2004.07.21)은 건오징어에 홍삼엑기스를 함유시켜 간식이나 술안주 등으로서의 간식기능에 더해 기능성을 부가시킨 홍삼엑기스 함유 건오징어 및 그의 제조방법에 관한 것으로서, 열풍에 의해 탈취시킨 미-조미의 또는 조미된 건오징어에 홍삼엑기스를 오징어의 총 중량 대비 1 내지 10중량%의 범위 이내의 양으로 도포하거나, 홍삼엑기스에 담가두는 함침에 의해서 건오징어에 포함시켜 수행됨을 특징으로 하며, 그에 따라 간식이나 술안주 등으로서의 간식기능에 더해 기능성을 부가시킨 홍삼엑기스 함유 건오징어 및 그의 제조방법을 제공하는 효과가 있는 것이나, 이 또한 홍삼성분이 건 오징어에 골고루 침투되지 않고, 또 숙성되지 않아 인삼맛에 거부감을 느끼는 젊은층에까지 인삼이 첨가된 건어포를 섭취하기 어려운 문제가 있었다.In addition, Korean Patent Application Publication No. 2004-0065115 dried squid containing red ginseng extract and its manufacturing method (2004.07.21) include red ginseng extract containing dried red squid extract and added functionality in addition to the snack function as a snack or snack. And a method for preparing the same, wherein red ginseng extract is applied to unseasoned or seasoned dry squid deodorized by hot air in an amount within a range of 1 to 10% by weight based on the total weight of the squid, or soaked in red ginseng extract. It is characterized in that it is carried out by impregnation into dried squid, and accordingly, it is effective to provide red ginseng extract-containing dried squid and its manufacturing method, in addition to the snack function as a snack or snack, This is a young person who doesn't penetrate the squid evenly and is not matured and feels ginseng taste. The two cases were added to the ginseng is to consume Affordable difficult.
따라서 본 발명은 상기의 문제점을 해결하기 위하여 이루어진 것으로, 본 발명의 제 1목적은 건어포의 비린내가 제거되도록 홍삼농축액을 사용하여 건어포를 제조하는 홍삼농축액을 이용한 홍삼맛 숙성 건어포 및 그 제조방법을 제공하는 것이다.Therefore, the present invention has been made to solve the above problems, the first object of the present invention is the red ginseng flavored dried ginseng using red ginseng concentrate to produce dried fish sashimi to remove the fishy smell of dried fish and its preparation To provide a way.
또한, 본 발명의 제 2목적은 젊은층이나 일반 성인들이 섭취가 용이하도록 홍삼농축액을 사용하여 건어포를 제조하는 홍삼농축액을 이용한 홍삼맛 숙성 건어포 및 그 제조방법을 제공하는 것이다.In addition, a second object of the present invention is to provide a matured dried ginseng using red ginseng concentrate to prepare dried ginseng using red ginseng concentrate to facilitate the intake of young people or adults and a method for producing the dried ginseng.
아울러, 본 발명의 제 3목적은 홍삼농축액에 자일리톨을 혼합하여 건어포를 제조함으로써 맛이 좋고, 충치균을 억제하는 홍삼농축액을 이용한 홍삼맛 숙성 건어포 및 그 제조방법을 제공하는 것이다.In addition, a third object of the present invention is to provide a dry ginseng by mixing xylitol with red ginseng concentrate, to provide a good taste, red ginseng flavored dried ginseng using a red ginseng concentrate that suppresses tooth decay bacteria and a method of manufacturing the same.
그리고, 본 발명의 또 다른 목적은 하기 발명의 상세한 설명으로부터 당업자에게 명백하게 드러날 것이다.And another object of the present invention will become apparent to those skilled in the art from the following detailed description.
따라서 상기 목적을 달성하기 위한 본 발명의 실시예에 따른 홍삼농축액을 이용한 건어포 및 그 제조방법은, 조미 건어포의 수분함량을 40 ~ 60 %로 조정하는 조미 건어포의 조제과정; 건어포를 홍삼농축액에 담그는 함침과정; 상기 함침과정을 거친 상기 건어포를 냉동실에서 2~4일간, 바람직하게는 3일간 숙성시키는 냉동숙성과정; 상기 숙성과정에서 숙성된 상기 건어포를 건조기에서 건조시키는 건조 과정; 및 상기 건조과정을 거친 상기 건어포를 구이기에서 120~180℃의 온도로 굽는 구이과정;을 포함하여 이루어지는 것을 특징으로 한다.Therefore, the dried fish and the manufacturing method using the red ginseng concentrate according to an embodiment of the present invention for achieving the above object, the preparation process of seasoning dried fish to adjust the water content of seasoned dried fish to 40 ~ 60%; Impregnation process of dipping dried fish in red ginseng concentrate; A freezing aging process of aging the dried fish after the impregnation process in a freezer for 2 to 4 days, preferably 3 days; A drying process of drying the dried fish dried in the aging process in a dryer; And roasting at the temperature of 120 ~ 180 ℃ in roasting the dried fish after the drying process; characterized in that it comprises a.
또한, 상기 구이과정을 거친 상기 건어포를 눌러서 압착하는 압착과정;을 더 포함하는 것을 특징으로 한다.In addition, the pressing process is pressed by pressing the dried fish which passed through the roasting process; characterized in that it further comprises.
아울러, 상기 건어포는 오징어포, 한치포, 쥐포 중 어느 하나인 것을 특징으로 한다.In addition, the dried fish squid is characterized in that any one of squid, Hanchipo, ratsupo.
그리고, 상기 구이과정에서 상기 구이기는 로스팅기로 구비되어 상기 건어포를 굽는 것을 말한다.In the roasting process, the roaster is provided with a roasting machine to bake the dried fish.
한편, 상기 건조과정에서 상기 건어포를 건조시키는 건조기는 열풍건조기로 구비되어 상기 건어포를 열풍건조시키는 것을 특징으로 한다.On the other hand, the dryer drying the dried fish in the drying process is provided with a hot air dryer, characterized in that for drying the dried fish hot air.
상술한 바와 같이, 본 발명의 홍삼농축액을 이용한 건어포 및 그 제조방법은 홍삼농축액을 이용하여 건어포를 제조하여 건어포의 비린내를 완화시키고 건강 기능을 향상시키는 효과가 있다.As described above, the dried fish roe using the red ginseng concentrate of the present invention and the manufacturing method thereof has the effect of relieving the fishy smell of dried fish roe by using the red ginseng concentrate to improve the health function.
또한, 젊은층이나 일반 성인들이 섭취가 용이하도록 홍삼농축액을 사용하여 홍삼맛 숙성 건어포를 제조함으로써 체질에 구애 받지 않고 섭취가 용이하도록하여보다 다양한 사람들이 섭취할 수 있는 효과가 있다.In addition, by preparing red ginseng flavored dried dried fish using the red ginseng concentrate to facilitate the intake of young people or ordinary adults, there is an effect that can be consumed by a wider variety of people to facilitate the ingestion regardless of constitution.
본 발명은 홍삼농축액을 이용한 건어포 및 그 제조방법에 관한 것으로, 보다 상세하게는 인체에 유익한 홍삼농축액에 건어포를 숙성시켜 건강과 맛이 좋은 홍삼 농축액을 이용한 건어포 및 그 제조방법에 관한 것이다.The present invention relates to dried dried fish using red ginseng concentrate and a method of manufacturing the same, and more particularly, to dried dried fish in red ginseng concentrate beneficial to the human body, and to dried dried fish using good red ginseng concentrate and its manufacturing method. .
앞에서 살펴본 바와 같이 오징어, 쥐치포, 한치 등 생선류로 만들어지는 각종의 건어포는 고단백 건강식품이나, 비린내나 그 특이한 맛으로 젊은층을 비롯하여 그 수요가 제한적인 문제점이 있어, 이러한 문제점을 해결하기 위해 조미된 건어포를 홍삼추출액에 함침시켜 냉동시켜 숙성시킴으로써 맛과 향미가 개선된 고영양 건강식품으로 손색이 없는 홍삼성분을 함유하는 건어포를 제조하는 방법을 개발하는데 성공하였다. As mentioned above, various kinds of dried fish squid made with fish such as squid, rodentfish, and hanchi have high protein health foods, or fishy or unusual taste, and the demand for young people is limited. The dried fish roe was impregnated with red ginseng extract, frozen and matured to develop a method for producing dried fish roe containing red ginseng as a highly nutritious health food with improved taste and flavor.
조미 건어포는 명태나 쥐취어, 한치 등으로 부터 어육에 설탕, 소금, 조미료 등의 조미액을 혼합하여 버무린 후 일정크기와 모양으로 성형 건조하여 제조한다. Seasoned dried fish is prepared by mixing seasoning liquid such as sugar, salt, seasoning, etc. in fish meat from pollack, larvae, and dried fish, and then molding and drying it to a certain size and shape.
홍삼은 수삼을 쪄서 말린 붉은 인삼을 말하며, 현행법에는 홍삼은 “인삼을 증숙 또는 팽숙하거나 기타의 방법으로 인삼의 녹말을 호화한 것을 말한다”라고 정의하고 있으며, 지금까지 수많은 연구와 복용사례를 통하여 홍삼은 중추신경에 대해서 진정작용과 흥분작용이 있으며, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과가 있다. 그러면서도 조혈작용(造血作用)과 혈당치(血糖値)를 저하시켜 주고, 간을 보호하며, 내분비계에 작용하여 성행동(性行動)이나 생식효과에 간접적으로 유효하게 작용하며, 항염(抗炎) 및 항종양작용(抗腫瘍作用)이 있고, 방사선에 대한 방어효과, 피부를 보호하며 부드럽게 하는 작용도 있는 것으로 알려지고 있으며 홍삼은 세계적으로 인정받는 한국의 건강 기능성식품이라할 수 있다. Red ginseng refers to red ginseng dried by steaming ginseng, and the current law defines red ginseng as “steamed or simmered ginseng or luxury of starch of ginseng by other means”. The central nervous system has a sedation and excitability, and the circulatory system has a high blood pressure or atherosclerosis prevention effect. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), it is known to have a protective effect against radiation, protects and softens the skin, and red ginseng is a health functional food of Korea that is recognized worldwide.
건어포에 홍삼성분을 가미하여 식품화하는 선행특허기술인 특허공개공보 제2004-0065115호 홍삼엑기스 함유 건오징어 및 그의 제조방법 (2004.07.21)은 열풍에 의해 탈취시킨 조미된 건오징어에 홍삼엑기스를 오징어의 총 중량 대비 1 내지 10중량%의 범위 이내의 양으로 도포하거나, 홍삼엑기스에 담가두는 함침에 의해서 건오징어에 포함시켜 수행됨을 특징으로 하나 홍삼추출물의 단순한 도포나 함침만으로는 홍삼성분이 건 오징어에 골고루 침투되지 않고, 또 숙성되지 않아 인삼맛에 거부감을 느끼는 젊은층에까지 인삼이 첨가된 건어포를 섭취하기 어려운 문제가 있어, 본 발명자들은 이러한 문제점들을 해결하기 위해 다각도로 연구한 결과 홍삼농축액으로 동결 숙성된 건어포를 발명하기에 이르렀다. Korean Patent Laid-Open Publication No. 2004-0065115, a dried squid containing red ginseng extract and its manufacturing method (2004.07.21), adds red ginseng extract to seasoned dried squid deodorized by hot air. It is applied in an amount within the range of 1 to 10% by weight based on the total weight of the squid, or it is included in the dried squid by impregnation soaked in red ginseng extract, but the red squid is dried only by the simple application or impregnation of red ginseng extract. There is a problem that it is difficult to ingest dried fish roe added with ginseng even to younger people who do not evenly penetrate evenly and do not ripen, so that the present inventors studied in various angles to solve these problems, and frozen with red ginseng concentrate The dried dried fish was invented.
이하, 첨부된 도면을 참조하여 본 발명의 실시예에 대하여 더욱 상세히 설명하기로 한다.Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings.
도 1은 본 발명의 바람직한 실시예에 의한 홍삼농축액을 이용한 건어포 및 그 제조방법을 설명하기 위한 공정 순서도이다.1 is a process flow chart illustrating a dried fish and a manufacturing method using red ginseng concentrate according to a preferred embodiment of the present invention.
상기 도면에 도시된 바와 같이, 홍삼농축액을 이용한 건어포 및 그 제조방법은, 조미 건어포의 조제과정, 건어포를 홍삼농축액에 담그는 함침과정; 상기 함침과정을 거친 상기 건어포를 냉장실에서 0~ -10 ℃로 얼리면서 60~ 80 시간 , 바람직하게는 72시간 숙성시키는 숙성과정; 상기 숙성과정에서 숙성된 상기 건어포를 수분을 뺀 후에 건조기에서 건조시키는 건조과정; 및 상기 건조과정을 거친 상기 건어포를 구이기에서 120~180℃의 온도로 굽는 구이과정;을 포함하여 이루어진다. As shown in the figure, the dried fish roe using the red ginseng concentrate and its manufacturing method, the preparation process of seasoned dried fish, the impregnation process of dipping the dried fish in red ginseng concentrate; A maturing process of aging the dried fish after the impregnation process in the refrigerating chamber at 0 ~ -10 ℃ 60 to 80 hours, preferably 72 hours; A drying process of drying the dried fish which has been aged in the aging process after removing moisture from the dried fish paste; And a roasting process of baking at a temperature of 120 to 180 ° C. in the drying of the dried fish which has been subjected to the drying process.
상기 건어포를 함침시키는 홍삼농축액은 통상의 시판 홍삼을 추출기를 이용하여 열수 추출하여 적당한 농도로 조정하여 사용한다.본 발명에서는 물 60ℓ에 홍삼 1800g을 넣어 통상의 열수추출기에서 60~70 ℃로 72시간 동안 열수추출하여 얻는다. The red ginseng concentrate impregnated with dried fish is used to extract hot water using a commercially available red ginseng extractor to adjust to an appropriate concentration. In the present invention, 1800 g of red ginseng is added to 60 l of water at a temperature of 60 to 70 ° C. in a conventional hot water extractor. Obtained by hot water extraction for hours.
조미 seasoning 건어포의Dried fish 조제과정 Pharmacy
건어포를 홍삼농축액에 담그기 전에 홍삼농축액이 건어포에 잘배이도록 조제하는 과정이며, 조미된 건어포를 선별하여 일정한 크기와 모양으로 성형하고 열풍건조로 건어포의 수분함량을 60% 이하, 바람직하게는 40 ~ 60%로 조정한다. 이렇게 수분함량을 낮게 유지함으로써 홍삼농축액이 초기단계에 쉽게 건어포에 배이도록 한다.It is a process of preparing red ginseng concentrate to be well-dried to dried fish before dipping dried fish in red ginseng concentrate.The seasoned dried fish is selected and shaped into a certain size and shape, and the moisture content of dried fish is 60% or less by hot air drying. Is adjusted from 40 to 60%. By keeping the water content low, the red ginseng concentrate can be easily drained into dried fish during the initial stage.
상기 건어포를 함침시키는 홍삼농축액은 통상의 시판 홍삼을 홍삼추출기를 사용하여 열수 추출하여 적당한 농도로 조정하여 사용한다.The red ginseng concentrate impregnated with the dried fish is used to extract the commercially available red ginseng by hot water extraction using a red ginseng extractor to adjust to an appropriate concentration.
건어포로 오징어를 사용할 경우에는 어육 순살을 선별한 후 정수로 세척하고, 세척된 상기 어육을 뜨거운 조미액에서 삶아 조미되도록한 후 다수의 배수구멍이 형성된 바구니에 넣고, 어육에서 물기가 자연스럽게 빠지도록하여 상기 어육을 탈수시킨다. 상기 조미액은 식염을 1~3%함유하는 식염수이거나, 필요에 따라 D- 솔비톨 3중량%, 정백당 2.5%, 식염 1.5%, 호박산이나트륨 0.2%, L-글루타민산나트륨 0.4%, 구연산0.2%, 빙초산0.1%, 포도당1.46%, 분당0.2%, 솔빈산칼륨 0.02%의 조성으로된 조미액이어도 좋다.그리고, 탈수된 상기 어육을 건조시켜 건어포를 만들되, 건조 온도는 120 ~ 180 ℃로 하고, 상기 어육은 오징어, 한치 또는 쥐치 중 어느 하나를 선택하여 건어포인 오징어포, 한치포 또는 쥐포를 제조하는 것이 바람직하다. 여기서, 상기 건어포를 만드는 방식은 일실시예에 불과한 것이고 여기에 한정되는 것은 아니다. In the case of using squid as a dried fish squid, the fish flesh is selected and washed with purified water, and the washed fish meat is boiled in hot seasoning liquid to be seasoned and placed in a basket having a plurality of drainage holes, and the water is naturally drained from the fish meat. Dehydrate fish meat. The seasoning solution is saline solution containing 1 to 3% of saline, or 3% by weight of D-sorbitol, 2.5% per white, salt 1.5%, disodium succinate 0.2%, sodium L-glutamate 0.4%, citric acid 0.2%, glacial acetic acid The seasoning liquid may be 0.1%, glucose 1.46%, 0.2% per minute, and potassium sorbate 0.02%. The dried meat is dried to make dried fish, and the drying temperature is 120 to 180 ° C. It is preferable to prepare a dried squid, squid or mouse squid by selecting any one of the silver squid, molars or rodfish. Here, the method of making the dried fish is only one embodiment and is not limited thereto.
함침과정Impregnation Process
물 60ℓ에 홍삼 1800g을 넣어 통상의 열수추출기에서 60~70 ℃로 72시간 동안 열수추출하여 얻는다. 상기 건어포를 홍삼농축액이 수용된 용기에 넣어 상기 건어포에 홍삼농축액이 흠뻑 젖도록 함침시킨다. 1800 g of red ginseng is put into 60 L of water and obtained by hot water extraction for 72 hours at 60 to 70 ° C. in a conventional hot water extractor. Put the dried fish in a container containing the red ginseng concentrate is impregnated so that the dried ginseng soaked red ginseng concentrate.
냉동숙성과정Frozen aging process
상기 함침된 건어포를 냉동실에서 냉동시켜 0℃ ~ -10 ℃로 얼리면서 60~ 80 시간 , 바람직하게는 72시간 숙성시킨다. 이때, 조직과 세포에 있는 수분이 얼면서 조직을 파괴하지만 홍삼성분이 함유된 홍삼농축액은 0℃이하의 낮은 온도에서도 얼지않고 파괴된 건어포의 조직이나 세포에 까지 깊숙이 침투하게 된다. 또한 냉동 숙성을 함으로써 하절기나 상온에서 부패나 변질을 막을 수 있다. 여기서, 숙성시간이 적정시간 보다 짧으면 상기 건어포에 홍삼농축액이 충분히 스며들지 못하게 된다.The impregnated dried fish is frozen in a freezer compartment and aged at 60 ° C. to 80 ° C., preferably 72 hours while frozen at 0 ° C. to −10 ° C. At this time, the moisture in the tissue and cells freezes and destroys the tissue, but the red ginseng concentrate containing the red ginseng component penetrates deep into the tissues or cells of the dried dried fish lobster without frozen even at a low temperature below 0 ° C. In addition, it is possible to prevent decay or deterioration in summer or room temperature by freezing aging. Here, if the ripening time is shorter than the appropriate time, the red ginseng concentrate is not sufficiently penetrated into the dried fish.
건조과정Drying process
상기 숙성과정에서 숙성된 상기 건어포를 건조기에서 건조시킨다. 이때 상기 건조기는 열풍건조기 또는 냉풍건조기인 것이 바람직하다. 여기서, 상기 열풍건조기는 고온의 바람을 상기 건어포에 불어서 건조시키는 방법이다.The dried fish dried in the aging process is dried in a dryer. At this time, the dryer is preferably a hot air dryer or cold air dryer. Here, the hot air dryer is a method of blowing by blowing high temperature wind to the dried fish.
구이과정 Roasting course
상기 건조과정을 거친 상기 건어포를 로스팅기에 넣고 120 ~ 180℃에서 굽는 다. The dried dried fish is put into the roaster and baked at 120 ~ 180 ℃.
그리고, 상기 건조과정을 거친 상기 건어포는 홍삼농축액의 수분이 잔존함에 따라 비린내가 가시지 않게된다. 이에따라, 구이과정을 거쳐 적정온도로 굽는 과정을 통해 상기 건어포의 비린내를 보다 효과적으로 제거되고 건어포 특유의 맛이 되살아나게 되어 홍삼맛과 어우러진 홍삼 건강 구이 건어포를 제공한다.In addition, the dried fish after the drying process does not go fishy as the moisture of the red ginseng concentrate remains. Accordingly, through the roasting process to bake at a proper temperature to more effectively remove the fishy smell of dried fish and the unique taste of dried fish is revived to provide red ginseng health grilled dried fish.
여기서, 상기 건어포를 굽는 온도에 주의해야 하는데 굽는 온도가 적정온도 보다 높으면, 상기 건어포가 타버리게 된다.Here, care should be taken in the temperature for baking the dried fish, if the baking temperature is higher than the appropriate temperature, the dried fish will burn.
또한, 굽는 온도가 적정온도 보다 낮으면, 상기 건어포에서 비린내가 제대로 제거되지 않으며, 덜 익게되어 맛이 나지 않는다.In addition, when the baking temperature is lower than the proper temperature, the fishy smell is not properly removed from the dried fish, it is less cooked and does not taste.
압착과정Crimping process
상기 구이과정을 거친 어육을 눌러서 압착기로 압착하는 것이 바람직하다. 이때, 상기 압착기는 공지된 사항으로 당업자가 실시하기에 용이하므로 자세한 설명은 생략하기로 한다.It is preferable to press the fish meat subjected to the roasting process and press the fish meat. At this time, the pressing machine is a known matter, so that those skilled in the art can be easily carried out a detailed description thereof will be omitted.
이하 본원발명의 실시예 및 비교예를 통하여 본원발명의 보다 쉬운 이해를 돕고자 한다.Through the following Examples and Comparative Examples of the present invention is intended to help easier understanding of the present invention.
[실시예 1] Example 1
조미된 건어포인 오징어포 10 Kg을 선별하여 일정한 크기와 모양으로 성형하고 통상의 열풍건조로 건어포의 수분함량을 60% 이하, 바람직하게는 40 ~ 60%로 조정한다. 물 60ℓ에 홍삼 1800g을 넣어 통상의 열수추출기에서 60~70 ℃로 72시간 동안 열수추출하여 홍삼농축액 64 ℓ얻었다. 상기 조미 건조된 오징어포 5 Kg이 수용된 용기에 홍삼농축액 2ℓ를 부어 상기 오징어포에 홍삼농축액이 스며들게 한다. 상기 홍삼농축액이 스며든 건어포를 냉장실에서 72시간 숙성시킨다. 상기 숙성과정에서 숙성된 상기 건어포를 열풍건조기에서 건조시킨다.상기 건조과정을 거친 상기 건어포를 로스팅기에 넣고 120~180℃에서 굽는다. 상기 구이과정을 거친 어육을 눌러서 압착기로 압착한다. 오징어 건어포 특유의 맛이 되살아나게 되어 홍삼맛과 잘 어우러진 홍삼 건강 구이 건어포를 얻었다.10 Kg of seasoned dried squid squid are selected and molded into a constant size and shape, and the moisture content of dried squid is adjusted to 60% or less, preferably 40 to 60% by normal hot air drying. 1800 g of red ginseng was added to 60 L of water, and hot water was extracted for 72 hours at 60 to 70 ° C. in a conventional hot water extractor to obtain 64 L of red ginseng concentrate. 2 g of red ginseng concentrate is poured into a container containing 5 kg of dried seasoned squid squid, and the red ginseng concentrate is infiltrated into the squid. The dried ginseng infiltrated with the red ginseng concentrate is aged for 72 hours in the refrigerating chamber. The dried fish dried in the aging process is dried in a hot air dryer. The dried fish dried through the drying process is placed in a roaster and baked at 120 to 180 ° C. Press the fish meat after the roasting process is pressed with a compress. The unique taste of dried squid dried fish was revived, and red ginseng healthy grilled dried fish was obtained.
[비교예 1-1]Comparative Example 1-1
건어포인 오징어포를 홍삼농축액이 수용된 용기에 넣어 상기 오징어포에 홍삼농축액이 스며들게 한다. 상기 홍삼농축액이 스며든 건어포를 4℃ 냉장실에서 24시간 숙성시킨다. 상기 숙성과정에서 숙성된 상기 건어포를 열풍건조기에서 건조시킨다. 상기 건어포에 상기 홍삼농축액이 완전히 스며들지 못해 상기 건어포에서 깊은 홍삼맛을 느낄수 없었고, 비린맛이 잔존하였다.The dried squid squid is put in a container containing the red ginseng concentrate to allow the red ginseng concentrate to soak into the squid. Dried red ginseng soaked with the red ginseng concentrate is aged for 24 hours in a 4 ° C refrigeration room. The dried fish dried in the aging process is dried in a hot air dryer. The red ginseng concentrate was not completely infiltrated into the dried fish, so the deep red ginseng taste could not be felt in the dried fish, and fishy taste remained.
[비교예 1-2]Comparative Example 1-2
건어포인 오징어포를 홍삼농축액이 수용된 용기에 넣어 상기 오징어포에 홍삼농축액을 스프레이한 후, 상기 건어포를 열풍건조기에서 건조시킨다. 상기 건어포에 상기 홍삼농축액이 완전히 스며들지 못해 상기 건어포에서 깊은 홍삼맛을 느낄수 없었고, 비린맛이 잔존하였다.The dried squid is put in a container containing the red ginseng concentrate, sprayed red ginseng concentrate on the squid, and dried in a hot air dryer. The red ginseng concentrate was not completely infiltrated into the dried fish, so the deep red ginseng taste could not be felt in the dried fish, and fishy taste remained.
[비교예 1-3]Comparative Example 1-3
건어포인 오징어포를 열풍건조기에서 건조시킨다.Dried squid is dried in a hot air dryer.
이상에서 홍삼농축액을 이용하여 제조된 건어포 중 오징어포를 20~50대 남녀 각 10명씩을 패널요원으로 무작위 추출하여 상기 건어포의 맛(A), 향(B), 씹힘 촉각(C)에 관한 관능검사 결과는 표1과 같다.The dried squid from the dried squid prepared with red ginseng concentrate was randomly extracted by panelists for 10 men and women in their 20s and 50s to taste (A), fragrance (B), and chew tactile (C) The sensory test results are shown in Table 1.
표1. 본 발명의 건어포 중 오징어포의 관능테스트 결과Table 1. Sensory test results of the cuttlefish in the dried fish of the present invention
* 아주 좋다 10점, 좋다8~9점, 보통6~7점, 나쁘다 4~5, 아주 나쁘다 3점이하* Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5, very bad 3 points or less
[실시예 2]Example 2
건어포인 쥐포를 홍삼농축액이 수용된 용기에 넣어 상기 쥐포에 홍삼농축액이 스며들게 한다. 상기 홍삼농축액이 스며든 건어포를 냉장실에서 72시간 내지 80시간, 숙성시킨다. 상기 숙성과정에서 숙성된 상기 건어포를 열풍건조기에서 건조시킨다.상기 건조과정을 거친 상기 건어포를 로스팅기에 넣고 120~180℃에서 굽는다. 상기 구이과정을 거친 어육을 눌러서 압착기로 압착한다. 쥐포 특유의 맛이 되살아나게 되어 홍삼맛과 잘 어우러진 홍삼 건강 구이 쥐포가 되었다.Put dried red ginseng in a container containing red ginseng concentrate, so that the red ginseng concentrate permeates the rat ginseng. The dried ginseng infiltrated with the red ginseng concentrate is aged in a refrigerating chamber for 72 hours to 80 hours. The dried fish dried in the aging process is dried in a hot air dryer. The dried fish dried through the drying process is placed in a roaster and baked at 120 to 180 ° C. Press the fish meat after the roasting process is pressed with a compress. The unique taste of the ratfish was revived, making it a healthy grilled red ginseng.
[비교예 2-1]Comparative Example 2-1
건어포인 쥐포를 홍삼농축액이 수용된 용기에 넣어 상기 쥐포에 홍삼농축액 이 스며들게한다. 상기 홍삼농축액이 스며든 건어포를 냉장실에서 48시간 숙성시킨다. 상기 숙성과정에서 숙성된 상기 건어포를 열풍건조기에서 건조시킨다. 상기 건어포에 상기 홍삼농축액이 완전히 스며들지 못해 상기 건어포에서 깊은 홍삼맛을 느낄 수 없었고, 비린맛이 잔존하였다.Put dried red ginseng in a container containing red ginseng concentrate, so that red ginseng concentrate permeates the rat ginseng. The dried fish simmered with the red ginseng concentrate is aged for 48 hours in the refrigerator. The dried fish dried in the aging process is dried in a hot air dryer. The red ginseng concentrate was not completely infiltrated into the dried fish, so the deep red ginseng taste could not be felt in the dried fish, and fishy taste remained.
[비교예 2-2]Comparative Example 2-2
건어포인 쥐포를 홍삼농축액이 수용된 용기에 넣어 상기 쥐포에 홍삼농축액이 스며들게 한다. 상기 홍삼농축액이 스며든 건어포를 냉장실에서 50시간 숙성시킨다. 상기 숙성과정에서 숙성된 상기 건어포를 열풍건조기에서 건조시킨다. 상기 건어포에서 비린맛이 잔존하였다.Put dried red ginseng in a container containing red ginseng concentrate, so that the red ginseng concentrate permeates the rat ginseng. The dried ginseng infiltrated with the red ginseng concentrate is aged for 50 hours in a cold room. The dried fish dried in the aging process is dried in a hot air dryer. Fishy taste remained in the dried fish.
[비교예 2-3]Comparative Example 2-3
건어포인 쥐포를 열풍건조기에서 건조시킨다.Dried mussels were dried in a hot air dryer.
이상에서 홍삼농축액을 이용하여 제조된 건어포 중 쥐포를 20~50대 남녀 각 10명씩을 패널요원으로 무작위 추출하여 상기 건어포의 맛(A), 향(B), 씹힘 촉각(C)에 관한 관능검사 결과는 표2와 같다.In the above, random extraction of 10 male and female rats from 20 to 50 of dried dried fish prepared using red ginseng concentrate as a panel agent was conducted on the taste (A), fragrance (B) and chewing tactile (C) of the dried fish. Sensory test results are shown in Table 2.
표2. 본 발명의 건어포 중 쥐포의 관능테스트 결과Table 2. Sensory test results of the rat sack in the dried fish of the present invention
* 아주 좋다 10점, 좋다8~9점, 보통6~7점, 나쁘다 4~5, 아주 나쁘다 3점이하* Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5, very bad 3 points or less
[실시예 3]Example 3
건어포인 한치포를 홍삼농축액이 수용된 용기에 넣어 상기 쥐포에 홍삼농축액이 스며들게 한다. 상기 홍삼농축액이 스며든 건어포를 냉장실에서 80시간 숙성시킨다. 상기 숙성과정에서 숙성된 상기 한치포를 열풍건조기에서 건조시킨다.상기 건조과정을 거친 상기 건어포를 로스팅기에 넣고 120~180℃에서 굽는다. 상기 구이과정을 거친 어육을 눌러서 압착기로 압착한다. 한치포 특유의 맛이 되살아나게 되어 홍삼맛과 잘 어우러진 홍삼 건강 구이 건어포를 제공한다.Hanchipo, a dried fish, is placed in a container containing the red ginseng concentrate to allow the red ginseng concentrate to soak into the rat pho. The dried ginseng infiltrated with the red ginseng concentrate is aged for 80 hours in the refrigerator. The Hanpopo aged in the aging process is dried in a hot air dryer. Put the dried dried fish in the roaster into a roaster and bake at 120 ~ 180 ℃. Press the fish meat after the roasting process is pressed with a compress. Hanchipo's unique taste is revived, providing red ginseng health grilled dried fish that goes well with the taste of red ginseng.
[실시예 4]Example 4
건어포인 한치포를 홍삼농축액이 수용된 용기에 넣어 상기 쥐포에 홍삼농축액이 스며들게 한다. 상기 홍삼농축액이 스며든 건어포를 냉장실에서 60 시간 숙성시킨다. 상기 숙성과정에서 숙성된 상기 한치포를 열풍건조기에서 건조시킨다. 상기 건조과정을 거친 상기 건어포를 로스팅기에 넣고 120~180℃에서 굽는다. 상기 구이과정을 거친 어육을 눌러서 압착기로 압착한다. 한치포 특유의 맛이 되살아나게 되어 홍삼맛과 잘 어우러진 홍삼 건강 구이 건어포가 되었다.Hanchipo, a dried fish, is placed in a container containing the red ginseng concentrate to allow the red ginseng concentrate to soak into the rat pho. Dried red ginseng soaked with red ginseng concentrate is aged for 60 hours in the refrigerator. The Hanpopo aged in the aging process is dried in a hot air dryer. The dried fish dried through the drying process is put in a roaster and baked at 120 ~ 180 ℃. Press the fish meat after the roasting process is pressed with a compress. The unique taste of Hanchipo was revived, and the red ginseng health grilled dried fish that went well with the taste of red ginseng became.
이상의 본 발명의 실시예와 비교예를 통하여 알 수 있는 바와 같이 본 발명의 건어포는 일반 건어포와는 달리 맛과 향취가 특이하여, 소비자의 기호에 맞게 개발한 것으로서 그 맛과 향이 일반 건어포 보다 현저하게 개량된 것이다As can be seen through the examples and comparative examples of the present invention, the dried fish of the present invention has a unique taste and scent, unlike general dried fish, and has been developed according to consumer's preference. A remarkable improvement
이상의 설명은 본 특허의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 특허가 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 특허의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. The above description is merely illustrative of the technical spirit of the present patent, and those skilled in the art to which the present patent belongs may have various modifications and variations without departing from the essential characteristics of the present patent.
또한, 본 특허에 개시된 실시예들은 본 특허의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 특허의 기술 사상의 범위가 한정되는 것은 아니다.In addition, the embodiments disclosed in the present patent are not intended to limit the technical spirit of the present patent but to describe the present invention, and the scope of the technical spirit of the present patent is not limited by these embodiments.
그러므로, 본 특허의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 특허의 권리범위에 포함되는 것으로 해석되어야 할 것이다.Therefore, the protection scope of the present patent should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present patent.
도 1은 본 발명의 바람직한 실시예에 의한 홍삼농축액을 이용한 건어포 및 그 제조방법을 설명하기 위한 공정순서도.1 is a process flow chart for explaining the dried fish and the manufacturing method using the red ginseng concentrate according to a preferred embodiment of the present invention.
Claims (5)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101000961B1 (en) * | 2010-04-20 | 2010-12-13 | 경우식품 주식회사 | Manufacturing method of a flavoring squid |
| KR101827379B1 (en) | 2016-11-09 | 2018-02-08 | 정길남 | Manufacture method of dried alaska pollack with seasoning |
| KR102110070B1 (en) | 2019-01-24 | 2020-05-12 | 문정생 | Method for manufacturing low salt healthy sea robin beef jerky and sea robin beef jerky manufactured therefrom |
| KR20200114641A (en) * | 2019-03-29 | 2020-10-07 | 정길남 | Manufacture method of dried alaska pollack with green tea and plum as main ingredients |
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| KR100322286B1 (en) | 1999-07-21 | 2002-01-29 | 이청룡 | Ginseng extract containg dried-slices-of-fish manufacturing method |
| KR20040065115A (en) * | 2003-01-15 | 2004-07-21 | (주) 세종고려인삼 | Dried cuttlefish comprising red ginseng extracts and manufacturing method thereof |
| KR100482893B1 (en) | 2002-08-26 | 2005-04-14 | 이주혜 | Manufacturing method of frozen- slices- of- fish containing ginseng extract |
| KR100557784B1 (en) | 2004-08-19 | 2006-03-06 | 정화식품(주) | Manufacturing process of a flavorous cuttlefish mixed condensed ginseng |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100322286B1 (en) | 1999-07-21 | 2002-01-29 | 이청룡 | Ginseng extract containg dried-slices-of-fish manufacturing method |
| KR100482893B1 (en) | 2002-08-26 | 2005-04-14 | 이주혜 | Manufacturing method of frozen- slices- of- fish containing ginseng extract |
| KR20040065115A (en) * | 2003-01-15 | 2004-07-21 | (주) 세종고려인삼 | Dried cuttlefish comprising red ginseng extracts and manufacturing method thereof |
| KR100557784B1 (en) | 2004-08-19 | 2006-03-06 | 정화식품(주) | Manufacturing process of a flavorous cuttlefish mixed condensed ginseng |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101000961B1 (en) * | 2010-04-20 | 2010-12-13 | 경우식품 주식회사 | Manufacturing method of a flavoring squid |
| KR101827379B1 (en) | 2016-11-09 | 2018-02-08 | 정길남 | Manufacture method of dried alaska pollack with seasoning |
| KR102110070B1 (en) | 2019-01-24 | 2020-05-12 | 문정생 | Method for manufacturing low salt healthy sea robin beef jerky and sea robin beef jerky manufactured therefrom |
| KR20200114641A (en) * | 2019-03-29 | 2020-10-07 | 정길남 | Manufacture method of dried alaska pollack with green tea and plum as main ingredients |
| KR102261227B1 (en) | 2019-03-29 | 2021-06-04 | 정길남 | Manufacture method of dried pollack with green tea and plum as main ingredients |
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