首页> 外国专利> METHOD FOR PRODUCING ASCIDIAN SALTED SEAFOOD USING DEEP OCEAN WATER AND ASCIDIAN SALTED SEAFOOD PRODUCED BY THE SAME

METHOD FOR PRODUCING ASCIDIAN SALTED SEAFOOD USING DEEP OCEAN WATER AND ASCIDIAN SALTED SEAFOOD PRODUCED BY THE SAME

机译:利用深海水和由其生产的新加坡咸水生产新加坡咸水的方法

摘要

A method for preparing the ascidian jeotgal (salted fish), and the ascidian jeotgal prepared by the method are provided to allow it to be stored for a long time by using deep water. A method for preparing the ascidian jeotgal comprise the steps cutting the flesh of ascidian whose shell is removed into 6-8 parts to remove the impurities; putting the processed ascidian and deep water in a ratio of 4:6 by weight in a container provided with a cooling circulation pump and circulation maturing it with deep water at 1-2 deg.C for 3-4 days; taking out the ascidian and removing moisture, and mixing 90 parts by weight of ascidian, 1-1.5 parts by weight of a garlic, 1-1.5 parts by weight of a ginger, 1-1.5 parts by weight of bamboo salt, 1-1.5 parts by weight of powdered green pepper, and 0.2-0.3 parts by weight of powdered red pepper.
机译:提供了一种制备海生贝类(咸鱼)的方法以及通过该方法制备的海生贝类,以通过使用深水使其长时间保存。一种制备海藻类食物的方法包括以下步骤:将被去除外壳的海藻肉切成6-8个部分以除去杂质。将经处理的海鞘和深水以重量比4:6的比例放入装有冷却循环泵的容器中,并在1-2℃下用深水将其熟化3-4天;取出海鞘并除去水分,并混合90重量份海鞘,1-1.5重量份大蒜,1-1.5重量份生姜,1-1.5重量份竹盐,1-1.5重量份数的青椒粉和0.2-0.3重量份的青椒粉。

著录项

  • 公开/公告号KR100875081B1

    专利类型

  • 公开/公告日2008-12-18

    原文格式PDF

  • 申请/专利权人 KIM JONG SOO;

    申请/专利号KR20080052435

  • 发明设计人 KIM JONG SOO;

    申请日2008-06-04

  • 分类号A23L1/325;A23L1/328;A23L1/327;

  • 国家 KR

  • 入库时间 2022-08-21 19:14:18

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