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1. 发明授权

KR101147903B1 상황버섯으로 숙성한 각종 생선의 제조방법 失效
标题翻译：使用桑黄鱼制作老化鱼的方法
公开(公告)号：KR101147903B1
公开(公告)日：2012-05-25
申请号：KR1020080108638
申请日：2008-11-03
申请人： 김민아
发明人： 박창하 , 남영균 , 김민아
IPC分类号： A23L1/325
摘要： A processing method of various kinds of fishes by using Phellinus yucatensis is provided to completely remove the fishy smell and rancidity smell, and improve the intrinsic taste of fishes without change. The processing method of various kinds of fishes by using Phellinus yucatensis comprises the steps of: drying Phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed to within the water content of 5% and pulverizing the dried mixture to 2 ~10 micrometer; mixing the Phellinus yucatensis powder, fomes Fomentarius Kicrx powder, olive leaf powder and safflower seed powder in the weight ratio of 100: 20: 5: 5; mixing the mixed powder, sugar and drinking water in the weight ratio of 10: 4: 20; mixing the mixed material with the deep seawater with salt degree of 1.5-3% in the weight ratio of 100:1 to 100:10 at 22-35 deg. C for 3-7 days; mixing the fermented product with drinking water of 25-28 deg. C in the weight ratio of 1:3, and filtering and cooling the mixture to 5-10 deg. C; mixing the cooled mixture with the deep seawater with salt degree of 5-12% in the weight ratio of 20:1 to 20:10 and cooling the mixture to 0-5 deg. C to prepare aged liquid; removing the internal organs from fishes, washing and drying the fishes; mixing the aged liquid with the prepared fishes in the weight ratio of 1:1 and aging the mixture in the aging room at 0-10 deg. C for 1-20 hours; removing the water from the aged fishes and freezing them at -15 to -20 deg. C; and packaging the frozen Phellinus yucatensis aging fishes.

2. 发明公开

KR1020080109699A 상황버섯으로 숙성한 각종 생선의 제조방법 失效
标题翻译：使用PHELLINUS LINTEUS制造老化鱼的方法
公开(公告)号：KR1020080109699A
公开(公告)日：2008-12-17
申请号：KR1020080108638
申请日：2008-11-03
申请人： 김민아
发明人： 박창하 , 남영균 , 김민아
IPC分类号： A23L1/325
CPC分类号： A23L17/75 , A23L33/105 , A23V2002/00 , A23V2250/208 , A23V2250/21
摘要： A processing method of various kinds of fishes by using Phellinus yucatensis is provided to completely remove the fishy smell and rancidity smell, and improve the intrinsic taste of fishes without change. The processing method of various kinds of fishes by using Phellinus yucatensis comprises the steps of: drying Phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed to within the water content of 5% and pulverizing the dried mixture to 2 ~10 micrometer; mixing the Phellinus yucatensis powder, fomes Fomentarius Kicrx powder, olive leaf powder and safflower seed powder in the weight ratio of 100: 20: 5: 5; mixing the mixed powder, sugar and drinking water in the weight ratio of 10: 4: 20; mixing the mixed material with the deep seawater with salt degree of 1.5-3% in the weight ratio of 100:1 to 100:10 at 22-35 deg. C for 3-7 days; mixing the fermented product with drinking water of 25-28 deg. C in the weight ratio of 1:3, and filtering and cooling the mixture to 5-10 deg. C; mixing the cooled mixture with the deep seawater with salt degree of 5-12% in the weight ratio of 20:1 to 20:10 and cooling the mixture to 0-5 deg. C to prepare aged liquid; removing the internal organs from fishes, washing and drying the fishes; mixing the aged liquid with the prepared fishes in the weight ratio of 1:1 and aging the mixture in the aging room at 0-10 deg. C for 1-20 hours; removing the water from the aged fishes and freezing them at -15 to -20 deg. C; and packaging the frozen Phellinus yucatensis aging fishes.
摘要翻译：提供了使用黄芩的各种鱼类的加工方法，以彻底清除鱼腥味和酸败气味，改善鱼类的内在滋味。通过使用黄芩加工各种鱼类的处理方法，包括以下步骤：将枸杞，枸杞子，橄榄叶和红花种子干燥至含水量5％，粉碎干燥混合物至2〜10微米; 混合番茄黄芪粉，配方Fomentarius Kicrx粉，橄榄叶粉和红花籽粉的重量比为100:20:5:5; 混合粉末，糖和饮用水的重量比为10：4：20; 将混合物与深海水混合，盐度为1.5-3％，重量比为100：1至100：10，在22-35度。 C 3-7天; 将发酵产品与25-28摄氏度的饮用水混合。 C，重量比为1:3，过滤并将混合物冷却至5-10℃。 C; 将冷却的混合物与深海水以20:1至20:10的重量比以5-12％的盐度混合，并将混合物冷却至0-5℃。 C制备老化液体; 从鱼中去除内脏，清洗和干燥鱼类; 将老化的液体与制备的鱼以1：1的重量比混合，并在0-10度老化室中的混合物。 C为1-20小时; 从老年鱼中取出水，并将其冻结在-15至-20度。 C; 并包装冷冻的丝瓜丝瓜老化的鱼类。

3. 发明公开

KR1020080102122A 상황버섯으로 숙성한 각종육류의 제조방법 및 이에 따른 생산품 无效
标题翻译：使用PHELLINUS LINTEUS及其产品制备老化肉的方法
公开(公告)号：KR1020080102122A
公开(公告)日：2008-11-24
申请号：KR1020080108639
申请日：2008-11-03
申请人： 김민아
发明人： 박창하 , 남영균 , 김민아
IPC分类号： A23L1/318 , A23L1/314 , A23L1/317 , A23L1/31
CPC分类号： A23L13/72 , A23L33/10
摘要： All kinds of meats which are ripened with the Phellinus yucatensis are provided to remove bad smell of meats and improve all kinds of the minerals and amino acid and reduce the cholesterol of the meat and help the prevention of adult chronic disease by the active ingredient of the phellinus yucatensis, fomes Fomentarius Kicrx, olive leaf and safflower seed. All kinds of meats which are ripened with the Phellinus yucatensis comprise the following steps of: a prepared step that dries the Phellinus yucatensis within the water content 5% and pulverizes the Phellinus yucatensis to 2 - 10 micrometer; a prepared step that dries the Fomes Fomentarius Kicrx within the water content 5% and pulverizes the Fomes Fomentarius Kicrx to 2 - 10 micrometer; a prepared step that dries the olive leaf within the water content 5% and pulverizes the olive leaf to 2 - 10 micrometer; a prepared step that dries the safflower seed within the water content 5% and pulverizes the safflower seed to 2 - 10 micrometer; a step for mixing the phellinus linteus powder: fomes Fomentarius Kicrx powder: olive leaf powder: the safflower seed powder to the weight ratio of 100 : 20 : 5 : 5; a step for mixing the mixed powder: sugar: the drinking water to 10 : 4 : 20 weight ratio; a step that ferments in 22deg.C - 35deg.C for 3 - 7 days after mixing the salt drawing 1 5% - 3% and deep sea water 100 : 10 - 100 : 1 as the weight ratio; a step that filters and cools to 5deg.C or 10deg.C by mixing the fermented material and the drinking water of 25deg.C - 28deg.C to 1 : 3 weight ratio; and a step that ripens the meat which is covered with the Phellinus yucatensis fermented material at a low-temperature of 0deg.C - 5deg.C for 3 - 48 hours.
摘要翻译：提供成熟的丝瓜酱的各种肉类，以消除肉类的异味，改善各种矿物质和氨基酸，降低肉类的胆固醇，有助于预防成人慢性病的活性成分黄瓜，黄花菜，橄榄叶和红花种子。用丝瓜成熟的各种肉类包括以下步骤：将含水率为5％的桑黄干燥并制成2-10微米的制备步骤; 将Fomes Fomentarius Kicrx在含水量5％范围内干燥并将Fomes Fomentarius Kicrx粉碎成2〜10微米的准备步骤; 制备的步骤，将橄榄叶在5％的含水量内干燥并将橄榄叶粉碎成2〜10微米; 将红花种子干燥5％以内的红花种子并将红花种子粉碎至2〜10微米的准备工序; 混合番茄粉的步骤：Fomes Fomentarius Kicrx粉：橄榄叶粉：红花籽粉的重量比为100:20:5:5; 混合粉末的步骤：糖：饮用水的重量比为10：4：20; 混合15％〜3％的盐水和100：10〜100：1的深海水为重量比，在22℃〜35℃下发酵3〜7天。通过将发酵物料与25℃〜28℃的重量比的饮用水混合，过滤并冷却至5℃或10℃。在0℃〜5℃的低温下培养3〜48小时，使成熟的桑黄发酵物质的肉成熟。

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