http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100953926-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1aa51a19e85d2a54517bb568b50c104c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-04 |
| filingDate | 2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c270a2647b932abb453261d9797a739e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7062198710201896cbc94368d7870cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fe0b579d87dff9800f2af5e6a8becf1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_debf01bdb42263f9e2937a28bdf13919 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1111a5844b85c7248d201dbc1ba99595 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a94569c65dd6eba7c5cca3c59f88b468 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d77017c82ad32091cf5d56864516f2c0 |
| publicationDate | 2010-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100953926-B1 |
| titleOfInvention | A method for producing a dried or snack processed product containing fish meat and shrimp meat and a dried or snack processed product |
| abstract | The present invention relates to a method for manufacturing a dried or snack processed product including fish meat and shrimp meat, and a dried or snack processed product produced by the method. (1) After shrimp are removed, the shrimp is blunted at 80 ° C or higher for 30 seconds to 1 minute Inactivating the enzyme to stabilize it, adding a salt and an anti-protein agent to the mixture to obtain a shrimp paste; (2) adding the protein denaturing agent to the fish meat after thawing and rapidly grinding the fish meat at a temperature lower than 10 ° C while adding salt to prevent gelatinization to obtain fish meat meat; (3) adding and mixing the shrimp paste obtained in the above step (1) in an amount of 0.01 to 15% by weight to the fish meat paste obtained in the step (2); (4) kneading the mixture obtained in the step (3) while maintaining the mixture at 10 ° C or lower; (5) adding an animal or vegetable raw material or seasoning material to the dough obtained in the step (4) to prepare a dry or snack composition; (6) drying the dried rape or snack composition obtained in the step (5) to a predetermined shape and having a moisture content of 5 to 40% by weight; (7) The blanks dried in the step (6) or the molded product is put into the upper and lower heat presses heated to about 200 DEG C or more without overlapping, and pressurized and heated for about 0.3 to 3 seconds depending on the thickness of the meat, Expanding more than twice as much as raisins or snacks; And (8) a step of cooling the roasted fish or snack followed by packaging with a dehumidifying agent and nitrogen. The processed fish product of the present invention, including fish meat and shrimp meat prepared according to the present invention, It is a high protein and low calorie food which is favorable for children and adults because of its superior texture and chewiness. The processed product of the present invention is a new seafood processed product, which is utilized as a low-cost food raw material having low ease of feeding and is utilized for health and beauty, as well as high-quality, easy-to-use mass-produced food with nutrition and taste. In addition, it eliminates unpleasant odor of raw materials and does not process hot water, it can extend the distribution period, and it is possible to easily ingest food ingredients with high palatability and high nutrition for a long time, thereby popularizing, It is expected to be possible. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101903484-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102208081-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210062523-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102385614-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210062521-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101273471-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200001074-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101435434-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101938810-B1 |
| priorityDate | 2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.