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1. 发明授权

KR101139067B1 붕장어 회 가공 처리 방법 有权
标题翻译：切片生Anago的程序方法
公开(公告)号：KR101139067B1
公开(公告)日：2012-04-30
申请号：KR1020090075551
申请日：2009-08-17
申请人： 김금불
发明人： 김금불
IPC分类号： A23L17/00
摘要： PURPOSE: A producing method of a sliced raw conger eel composition is provided to offer the freshness and the chewing texture to sliced raw conger eel by slicing conger eel after removing back bones. CONSTITUTION: A producing method of a sliced raw conger eel composition comprises the following steps: preparing a perforated cutting board; matching the head of conger eel with the punched location of the perforated cutting board; fixing the head of the conger eel with a pick; cutting the half of the head; setting the conger eel to the horizontal direction, and cutting from the fixed portion to the tale fin closely to the backbones; and separating the backbone.

2. 发明公开

KR1020110017982A 붕장어 회 가공 처리 방법 有权
标题翻译：简单的原始ANAGO的程序方法
公开(公告)号：KR1020110017982A
公开(公告)日：2011-02-23
申请号：KR1020090075551
申请日：2009-08-17
申请人： 김금불
发明人： 김금불
IPC分类号： A23L17/00
CPC分类号： A23L17/00 , A22C25/142 , A22C25/145 , A22C25/16 , A22C25/18
摘要： PURPOSE: A producing method of a sliced raw conger eel composition is provided to offer the freshness and the chewing texture to sliced raw conger eel by slicing conger eel after removing back bones. CONSTITUTION: A producing method of a sliced raw conger eel composition comprises the following steps: preparing a perforated cutting board; matching the head of conger eel with the punched location of the perforated cutting board; fixing the head of the conger eel with a pick; cutting the half of the head; setting the conger eel to the horizontal direction, and cutting from the fixed portion to the tale fin closely to the backbones; and separating the backbone.
摘要翻译：目的：提供切片的原始鳗鱼组合物的生产方法，通过在去除骨骼后切片鳗鱼提供切片的原始鳗鱼的新鲜度和咀嚼质地。构成：切片的原始鳗鱼组合物的制造方法包括以下步骤：制备穿孔砧板; 将鳗鱼头与穿孔切板的穿孔位置相匹配; 用镐固定鳗鱼的头部; 切割头部的一半; 将鳗鱼设置在水平方向，并从固定部分切割到尾鳍，紧靠骨架; 并分离骨架。

3. 发明授权

KR101844676B1 고등어의 초절임 제조 방법 및 초절임 고등어 有权
标题翻译：鲭鱼和鲭鱼的制备方法
公开(公告)号：KR101844676B1
公开(公告)日：2018-04-02
申请号：KR1020160115561
申请日：2016-09-08
申请人： 김금불
发明人： 김금불
IPC分类号： A23B4/02 , A23B4/12 , A22C25/14 , A22C25/16
摘要： 본발명의실시예에따른고등어의초절임제조방법및 초절임고등어는, 설탕, 천일염, 레몬주스, 매실청, 발효식초, 레몬및 생수혼합하여 1.5일내지 2.5일간숙성시키고, 숙성된혼합물에채 썬생강을넣어초절임수를제조하고, 상기초절임수에손질된고등어를담가섭씨영상 2도내지 4도에서 48일내지 52일간숙성하는것으로써, 숙성된고등어는대략 60일까지냉장보관이가능할수 있다.
摘要翻译：腌制剂和腌鲭鱼，鲭鱼，根据本发明，糖，盐，柠檬汁，李子蓝色，发酵醋，柠檬和水的老化1.5天至2.5天，混合物的实施例，而Sun姜向该老化的混合物把制造腌制的数量，并浸泡修剪鲭鱼作为所述第二图像摄氏东京支撑件4也haneungeot48天至52天熟化，以进行酸洗，催熟鲭鱼可能冷藏至约60天。

4. 发明公开

KR1020180028185A 고등어의 초절임 제조 방법 및 초절임 고등어 有权
公开(公告)号：KR1020180028185A
公开(公告)日：2018-03-16
申请号：KR1020160115561
申请日：2016-09-08
申请人： 김금불
发明人： 김금불
IPC分类号： A23B4/02 , A23B4/12 , A22C25/14 , A22C25/16
CPC分类号： A23B4/02 , A22C25/142 , A22C25/145 , A22C25/16 , A23B4/12 , A23L17/00
摘要： 본발명의실시예에따른고등어의초절임제조방법및 초절임고등어는, 설탕, 천일염, 레몬주스, 매실청, 발효식초, 레몬및 생수혼합하여 1.5일내지 2.5일간숙성시키고, 숙성된혼합물에채 썬생강을넣어초절임수를제조하고, 상기초절임수에손질된고등어를담가섭씨영상 2도내지 4도에서 48일내지 52일간숙성하는것으로써, 숙성된고등어는대략 60일까지냉장보관이가능할수 있다.

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