首页> 外国专利> THE METHOD FOR BREEDING A DRIED YELLOW CORVINA USING PHELLINUS LINTEUS AND PRODUCT THEREOF

THE METHOD FOR BREEDING A DRIED YELLOW CORVINA USING PHELLINUS LINTEUS AND PRODUCT THEREOF

机译:用桑HEL育干黄METHOD的方法及其产品。

摘要

This invention relates to a method and thus the production of gulbi Using Phellinus, (a) comprising: preparing a pulverized dried Phellinus; (B) the purified water to the pulverized powder Phellinus 1:20 to 1: adding at a rate of 600; (C) 20 the prepared material of the - first step of fermentation for 48 hours at 30 ; (D) 85 the primary fermentation the material of the - hot water and extracting at a high temperature of 95 ; (E) purifying the fermentation is complete in the material; (F) 10 of the - 25 in the removal of the guard in the situation, and then cooled mushroom extract salt from 5: 1 to 70: 1 was added in the ratio of cost to put the excavator comprising salted fish 48 hours; (G) drying the fish in the manufacture of salted and aged gulbi; includes ; gulbi produced according to the production method of the present invention is to reduce the smell and saline, glucose, etc. However dangche gives a flavor is contained in addition, a method for manufacturing a gulbi dambaekham plus the increase of various amino acids. ; gulbi according to this production method are removed and the smell is reduced to reduce the salty taste Salty, Phellinus of the active ingredient, beta glucan, and calcium, minerals and amino acids may increase the variety of refreshing to be in a rich deep flavor. Also enhances the anti-cancer and immune enhancement in addition to the situation of the active ingredient in mushrooms available nutrients help the health of the fish itself.
机译:本发明涉及一种利用桑黄生产古尔比的方法,以及因此生产瓜尔比的方法,(a)包括:制备粉碎的干燥桑黄。 (b)将纯净水以1:20至1:1的比例添加至粉碎的桑黄粉中; (C)在30℃发酵48小时的第一步发酵的制备材料; (D)85初次发酵的原料是热水,并在95的高温下提取; (五)提纯发酵完成的物料; (F)在拆除护罩的情况下-25在10的情况下,然后将冷却后的蘑菇提取物盐以5:1至70:1的比例加入成本中,放入包含咸鱼的挖掘机48小时; (G)在腌制和腌制古尔比鱼的过程中将鱼烘干;包括;根据本发明的生产方法生产的居尔比(gulbi)是为了减少气味和盐水,葡萄糖等。然而,还包含当当(dangche)赋予风味,一种用于生产居尔比(dulbihamm)的方法,并增加了各种氨基酸。 ;按照这种生产方法去除古尔比,减少异味,以减少咸味。咸味,有效成分的桑黄,β-葡聚糖和钙,矿物质和氨基酸可增加清爽的风味,并具有浓郁的深层风味。除增强蘑菇中有效成分的状况外,还增强了抗癌和免疫力,可利用营养物质帮助鱼类自身健康。

著录项

  • 公开/公告号KR20060038314A

    专利类型

  • 公开/公告日2006-05-03

    原文格式PDF

  • 申请/专利权人 NAM YEONG GYUN;

    申请/专利号KR20040087545

  • 发明设计人 NAM YEONG GYUN;PARK JAE HEUNG;

    申请日2004-10-29

  • 分类号A23L1/325;

  • 国家 KR

  • 入库时间 2022-08-21 21:25:57

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