基本信息:
- 专利标题： 복숭아 미숙과 추출물 및 키토산 수용액을 이용한 간고등어 제조방법
- 专利标题（英）：Preparation method of salted mackerel treated by using unripe peach extracts and chitosan
- 专利标题（中）：通过使用桧汁提取物和芝麻素处理的麦芽汁的制备方法
- 申请号：KR1020070094125 申请日：2007-09-17
- 公开(公告)号：KR1020090028960A 公开(公告)日：2009-03-20
- 发明人： 김일두 , 조영효
- 申请人： 김일두 , 조영효
- 申请人地址： 대구 수성구 청수로 ***, ****동 ****호(황금동, 캐슬골드파크)
- 专利权人： 김일두,조영효
- 当前专利权人： 김일두,조영효
- 当前专利权人地址： 대구 수성구 청수로 ***, ****동 ****호(황금동, 캐슬골드파크)
- 代理人： 이춘희
- 主分类号： A23L1/325
- IPC分类号： A23L1/325 ; A23L1/29
摘要：
A preparation method of salted mackerel treated by using unripe peach extracts is provided to improve the quality of mackerels, to remove fishy smell, and to extend available period. A preparation method of salted mackerel treated by using unripe peach extracts comprises the steps of (i) processing mackerels; (ii) washing the mackerels in micro type microbubble processing water; (iii) naturally dehydrating and drying the surface; (iv) dipping the mackerels in salty unripe peach extracts; (v) dipping the mackerels in chitosan solution having chitosan concentration of 1% for 5-30 minutes, and preserving the mackerels with salt; (vi) removing the moisture of the mackerels artificially, drying them in a natural state and aging them naturally; and (vi) rapidly freezing, vacuum packaging and storing the mackerels.
摘要（中）：
提供使用未熟桃提取物处理的盐鲭鱼的制备方法，以提高鲭鱼的质量，去除鱼腥味，延长可食用期。 通过使用未熟桃提取物处理的盐鲭鱼的制备方法包括以下步骤：（i）处理鲭鱼; （ii）在微型微泡加工水中洗涤鲭鱼; （iii）自然脱水干燥表面; （iv）将鲭鱼浸在咸未成熟的桃子提取物中; （v）将鲭鱼浸入壳聚糖浓度为1％的壳聚糖溶液中5-30分钟，并用盐保存鲭鱼; （vi）人为地去除鲭鱼的水分，将其以自然状态干燥并自然老化; 和（vi）迅速冷冻，真空包装并储存鲭鱼。
公开/授权文献:
- KR100894343B1 복숭아 미숙과 추출물 및 키토산 수용액을 이용한 간고등어 제조방법 公开/授权日：2009-04-22