KR890016928A - Manufacturing method of seasoning for fish lead products - Google Patents

Manufacturing method of seasoning for fish lead products Download PDF

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Publication number
KR890016928A
KR890016928A KR1019880006331A KR880006331A KR890016928A KR 890016928 A KR890016928 A KR 890016928A KR 1019880006331 A KR1019880006331 A KR 1019880006331A KR 880006331 A KR880006331 A KR 880006331A KR 890016928 A KR890016928 A KR 890016928A
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KR
South Korea
Prior art keywords
seasoning
digested
manufacturing
nitrogen
pollock
Prior art date
Application number
KR1019880006331A
Other languages
Korean (ko)
Other versions
KR900007854B1 (en
Inventor
황규인
박세원
이명원
Original Assignee
손영희
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 손영희, 제일제당 주식회사 filed Critical 손영희
Priority to KR1019880006331A priority Critical patent/KR900007854B1/en
Publication of KR890016928A publication Critical patent/KR890016928A/en
Application granted granted Critical
Publication of KR900007854B1 publication Critical patent/KR900007854B1/en

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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

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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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Fish Paste Products (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음No content

Description

수산연제품용 조미료의 제조방법Manufacturing method of seasoning for fish lead products

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제 1 도는 본 발명의 제조 공정도이다.1 is a manufacturing process diagram of the present invention.

Claims (5)

새우와 계를 자기소화시켜 여과한 여액에 바지락과 명태, 오징어와 참치에 단백질분해효소를 첨가하여 효소분해시킨후 여과하여 얻은 여액과 상술한 공정에서 얻은 여과박을 에탄올로 추출하여 얻은 추출물 및 실물성 단백 가수분해물을 혼합, 건조하여 얻은 수산물혼합엑기스 분말에 글리신, 화학조미료, 핵산조미료, 효모 엑기스, 호박산나트륨, 식염, 난백분말, 전분등을 일정한 비율로 혼합하여 제조함을 특징으로 하는 수산연제품용 조미료의 제조방법.Shrimp and system were digested by self digestion, and the filtrate was added to clam, pollock, squid and tuna. Leaded aquatic product, which is prepared by mixing aquatic product hydrolyzate with glycine, chemical seasoning, nucleic acid seasoning, yeast extract, sodium succinate, salt, egg white powder, starch, etc. Method of manufacturing seasonings for products. 제 1 항에 있어서, 자기 소화된 새우와 게의 총질소와 아미노산성질소의 비율은 각각 4.0-4.5, 5.0-6.5가 되도록함을 특징으로 하는 방법.The method of claim 1, wherein the ratio of total nitrogen and amino acid nitrogen of the self-digested shrimp and crab is 4.0-4.5, 5.0-6.5, respectively. 제 1 항에 있어서, 효소분해된 바지락과 명태, 오징어와 참치는 총질소와 아미노산성 질소의 비율이 ,각각 6.0-13.0, 4.5-10.0이 되도록함을 특징으로 하는 방법.The method according to claim 1, wherein the enzymatically digested clam, pollock, squid and tuna are such that the ratio of total nitrogen and amino acid nitrogen is 6.0-13.0, 4.5-10.0, respectively. 제 1 항에 있어서, 글리신은 화학조미료의 0.-1.5배 첨가하는 것을 특징으로 하는 방법.2. The method of claim 1 wherein glycine is added at 0.-1.5 times the chemical seasoning. 제 1 항에 있어서, 화학조미료는 핵산계조미료의 10-25배로 하는것을 특징으로 하는 방법.The method of claim 1, wherein the chemical seasoning is 10-25 times the nucleic acid-based seasoning. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880006331A 1988-05-28 1988-05-28 Process for condiment KR900007854B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880006331A KR900007854B1 (en) 1988-05-28 1988-05-28 Process for condiment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880006331A KR900007854B1 (en) 1988-05-28 1988-05-28 Process for condiment

Publications (2)

Publication Number Publication Date
KR890016928A true KR890016928A (en) 1989-12-14
KR900007854B1 KR900007854B1 (en) 1990-10-22

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ID=19274745

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880006331A KR900007854B1 (en) 1988-05-28 1988-05-28 Process for condiment

Country Status (1)

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KR (1) KR900007854B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101387415B1 (en) * 2013-05-28 2014-04-24 동림푸드 주식회사 Method of manufacturing natural material for seasonings with byproduct of pollack
KR102212279B1 (en) 2020-08-28 2021-02-03 강은주 Method for extracting collagen from pollock skin, collagen food from pollock skin and manufacturing method thereof
KR20210039018A (en) 2019-10-01 2021-04-09 카네기경영연구원(주) Manufacturing method of natural seasoning using fermented salted shrimp and the natural seasoning made by the method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101387415B1 (en) * 2013-05-28 2014-04-24 동림푸드 주식회사 Method of manufacturing natural material for seasonings with byproduct of pollack
KR20210039018A (en) 2019-10-01 2021-04-09 카네기경영연구원(주) Manufacturing method of natural seasoning using fermented salted shrimp and the natural seasoning made by the method
KR102212279B1 (en) 2020-08-28 2021-02-03 강은주 Method for extracting collagen from pollock skin, collagen food from pollock skin and manufacturing method thereof

Also Published As

Publication number Publication date
KR900007854B1 (en) 1990-10-22

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