基本信息:
- 专利标题： 블랜칭한 껍질이 있는 생선회 및 그의 제조방법
- 专利标题（英）：Sliced raw fish meat with skin by blanching and method for making the same
- 专利标题（中）：블랜칭한껍질이있는생선회및그의제조방법
- 申请号：KR1020060073291 申请日：2006-08-03
- 公开(公告)号：KR100728333B1 公开(公告)日：2007-06-13
- 发明人： 오광수 , 전석수 , 김정균 , 강정구 , 강진영 , 박용건 , 윤재웅 , 육홍주 , 김석무
- 申请人： 전석수 , 경상대학교산학협력단
- 申请人地址： 경상남도 남해군 미조면 미송로 **
- 专利权人： 전석수,경상대학교산학협력단
- 当前专利权人： 전석수,경상대학교산학협력단
- 当前专利权人地址： 경상남도 남해군 미조면 미송로 **
- 代理人： 이덕록
- 主分类号： A22C25/00
- IPC分类号： A22C25/00 ; A22C25/02 ; A22C25/20
摘要：
A sliced raw fish with skin made by blanching and a method for making the same are provided to improve flavor of fish and storage of fish by blanching the raw fish for a short period of time. The sliced raw fish with skin by blanching includes the steps: killing live fish and removing blood; removing scales from the surface of live fish and making fillet thereof; removing moisture from raw fish and covering it with a cloth; blanching the fish covered with a cloth at 98deg.C for 5-20 seconds by using boiling water or vapor; cooling the fish treated by blanching in cold water promptly; and removing moisture from the fish after removing the cloth.
摘要（中）：
本发明提供一种通过热烫而制成的具有皮肤的切片生鱼及其制造方法，以通过短时间烫漂鱼来改善鱼的风味和鱼的储存。 带皮肤切片的生鱼片包括以下步骤：杀死活鱼和去除血液; 去除活鱼表面的鳞屑并制作鱼片; 从生鱼去除水分并用布覆盖; 使用沸水或蒸气将布上的鱼用98℃的水烫漂5-20秒; 迅速冷却在冷水中烫漂的鱼; 去除布料后去除鱼的水分。
信息查询:
EspacenetIPC结构图谱:
| A | 人类生活必需 |
| --A22 | 屠宰；肉品处理；家禽或鱼的加工 |
| ----A22C | 肉类、家禽或鱼的加工 |
| ------A22C25/00 | 加工鱼 |