http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101087532-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C25-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2008-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101087532-B1 |
| titleOfInvention | Stewed freshwater fish and stewed freshwater fish prepared by the stew |
| abstract | In the present invention, the freshwater fish is dried and then baked, cooked and boiled, and various seasoning materials are added to form a seasoning solution and processed in a manner of boiling several times, so that it can be preserved for a long time, and fins, which were conventionally considered inedible parts, The bones, including the head and thorns, can be eaten whole so that the rich nutrients contained in each part of freshwater fish can be eaten evenly, and the flavor is improved so that everyone can enjoy it. A new method of afforestation of freshwater fish and afforestation freshwater fish prepared by the afforestation method are disclosed to increase the added value of freshwater fish.n n n The present invention is a freshwater fish washing step of removing the intestines, scales and gills of any freshwater fish selected from the freshwater fish including trout, mountain trout, and flowing clean water; Freshwater fish drying step of removing the water by drying the washed freshwater fish in a forced air drying method for 30 minutes to 2 hours in a drying chamber maintained at 25 ~ 50 ℃; 2 ~ 2 until the water content reaches 20 ~ 30% using heat of 95 ~ 120 ℃ temperature generated from strong thermal power in the roasting room so that the meat is hardened without damaging the shell for the freshwater fish dried through the drying step. Freshwater grilling step baked for 7 hours; Put the freshwater fish baked through the above baking step into the container so that the belly part is facing upwards, and add 12ℓ of freshwater fish for 20kg and boil it for 2 ~ 2.5 hours while the freshwater fish is completely submerged.The amount of water in the container is reduced to 2/3. A first stewed step of cooking while cooking; During the first simmering step, 1.5 ~ 2kg of sugar is dissolved and added by using water in the container, and 100 ~ 300g of wheat flour is also added as water in the container, and soy sauce 1.0 ~ 1.2ℓ, 200-400 ml of alcohol, 10-15 g of sliced ginger, 10-15 pits, 5-7 red peppers, and 0.1-2 g of seasoning are added to form a seasoning solution, which is then boiled for 1-1.5 hours to A second simmering step of ripening by pouring the seasoning liquid in the container repeatedly to boil until the amount is reduced to 1/2 and at the same time as the seasoning liquid in the container is reduced; Dissolve 500 to 600 g of starch syrup in the seasoning liquid in the container reduced during the second sterilization step, cover the container in a state of reducing the intensity of fire, and boil for 1 to 1.5 hours to reduce the amount of seasoning liquid in the container to 1/10. A third stew step of cooking while cooking until reduced; A maturation step of extinguishing the fire after the completion of the third simmering step and aging for 10 to 15 hours to allow the seasoning liquid in the container to soak into the tissue of the freshwater fish; A packing step of vacuum packing one or two of the simmered freshwater fish, seasoned through the aging step, together with the seasoning solution; Sterilized by vacuum sterilized freshwater fish sterilized by heating in 80 ~ 100 ℃ water for 40 minutes to 1 hour.n n n Trout, Wild Trout, Dried, Stewed |
| priorityDate | 2008-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.