http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100440491-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2001-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100440491-B1 |
| titleOfInvention | Salt-fermented sauce from shrimp processing by-products, and its preparation method |
| abstract | The present invention is a small amount of salt in consideration of the additives such as salt, sorbitol, sodium erythorbate and the health in shrimp processed by-products such as tofu, joints, and tail of the shrimp generated during processing of the shrimp and mainly used as raw materials for feed or discarded. It relates to a fermented fish sauce mixed and fermented and aged, and a method for producing the same.n n n Fermented fish sauce using the shrimp processed by-product of the present invention is a shrimp processed by-product paste consisting of tofu, skin and taste parts of shrimp, with salt of 18-22% (w / w) and sodium erythorbate 0.1-0.5 to 100 g of the paste. It is prepared by fermenting a mixture of% (w / w), sorbitol 5-7% (w / w), lactic acid 0.4-0.6% (w / v), and ethanol 3-7% (w / v). The preparation method of the present invention comprises mixing salt, sodium erythorbate, sorbitol, lactic acid and ethanol in the above-mentioned composition range with shrimp processed by-product paste, and fermenting the paste mixture at a temperature ranging from 18 to 24 ° C. for up to 4 months. And filtering the aged fermented mixture with a filter, wherein the ripening fermentation period is most preferably 3 months.n n n The method for producing fermented fish sauce using the shrimp processed by-product of the present invention can reduce environmental pollution by using the processed by-product of shrimp mostly discarded as waste, and the fish sauce according to the method of the present invention contains a large amount of lysine. Therefore, not only can we provide a good source of lysine, an amino acid, which is a scarce amino acid, but also meat products softened by fish sauce as a meat tenderizer can help meat ingestion of children with poor digestion. It is expected to be. |
| priorityDate | 2001-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 641.