http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100824598-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab1c1b70586b15cfa580306f5fcfbc38 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2007-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_161138585be9001307990867de23e412 |
| publicationDate | 2008-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100824598-B1 |
| titleOfInvention | Manufacturing method of powdered fish paste |
| abstract | The present invention relates to a method of manufacturing powdered fish paste, and more particularly, by drying and pulverizing fish meat using a vacuum freeze dryer and an ultra-low temperature grinder, processing it into a powder form, and then vacuum-packing the product for long-term preservation. The present invention relates to a method for preparing powdered fish paste, which can be cooked in various forms such as kneading fish paste and forming into a desired shape.n n n In other words, the present invention is to remove the fish head and guts, bones and shells such as early, squid extract fish meat and rinsed with cold water to freeze frozen fish meat in a thawing container for 10 to 20 hours (S1) ), 2 to 3 parts by weight of salt, 0.01 to 0.02 parts by weight of sodium saccharin, and 0.2 to 0.3 parts by weight of sodium L-glutamate, mixed with 100 parts by weight of thawed fish, and put into a fish meat grinder at 2 to 5 ° C. 15 to 20 minutes to grind the first grinding step (S2) and; The first pulverized fish meat is put into a vacuum freeze dryer, and dried under vacuum at 50-70 ° C for 2-3 hours while irradiating 10 -6 to 10 -3 mmHg vacuum pressure and 2.54 마이크로 microwave. Primary drying step (S3) to remove 60 to 70%; The first dried fish meat is vacuum dried at 10 -6 to 10 -4 mmHg at a vacuum pressure of 10 -6 to 10 -4 mmHg for 3 to 4 hours to remove 80 to 90% of moisture, and the second drying step (S4) and ; A third drying step (S5) of vacuum drying the second dried fish meat at a vacuum pressure of 10 −3 to 10 −2 mmHg at a vacuum pressure of 10 −3 to 10 −2 mmHg for 3 to 4 hours to remove 95% of moisture; A second grinding step (S6) of finely grinding the dried fish meat to a particle size of 150 to 200 mesh in a cryogenic grinder using liquid nitrogen as a refrigerant; Adding 20 to 25 parts by weight of wheat flour and 5 to 15 parts by weight of kelp powder with respect to 100 parts by weight of the second pulverized fish meat powder and mixing the mixture by rotating at a high speed for 5 to 10 minutes at 10 to 15 ° C. (S7); The mixed fish meat powder is characterized in that it is produced in a step (S8) of vacuum packing a small portion by a known method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101479092-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101825163-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102986824-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103070420-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103844281-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101362089-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101036545-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020105909-A1 |
| priorityDate | 2007-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.