CANNED SEA SQUIRT AND MANUFACTURING METHOD THEREOF

The present invention relates to canned sea squirt, and a manufacturing method thereof, and more specifically, to canned sea squirt, and a manufacturing method thereof, in which a seasoning liquid is added to sea squirts cooked by heating and processed in a canned form, and by adding the sea squirt...

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Bibliographische Detailangaben
Hauptverfasser:	YANG SU JIN, KIM, MYUNG UK, KIM JONG SEOK, LEE YONG SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to canned sea squirt, and a manufacturing method thereof, and more specifically, to canned sea squirt, and a manufacturing method thereof, in which a seasoning liquid is added to sea squirts cooked by heating and processed in a canned form, and by adding the sea squirt extract prepared by concentrating sea squirt broth to the seasoning liquid used in a process of canning sea squirt, in the finally manufactured canned sea squirt, a large amount of unique taste, aroma and flavor of sea squirt is expressed, to ensure the advantage of excellent quality, and by specifically limiting the process conditions in consideration of the texture and color of the sea squirts in a cooking and sterilization process, the texture of the sea squirt is excellent and consumer preference is excellent. 본 발명은 멍게 통조림 및 그 제조방법에 관한 것으로, 보다 구체적으로는 가열하여 자숙시킨 멍게에 조미액을 첨가하여 통조림 형태로 가공하되, 멍게 통조림 제조 과정에서 사용되는 조미액에 멍게육수를 농축시켜서 제조한 멍게추출액을 첨가함으로써 최종적으로 제조된 멍게 통조림에서 멍게 특유의 맛, 향 및 풍미가 다량 발현되어 품질이 우수한 장점이 있으며, 자숙 및 멸균 공정에서 멍게의 조직감 및 색도를 고려하여 공정조건을 구체적으로 한정함으로써 멍게의 조직감이 뛰어나고 소비자의 선호도가 우수한 장점이 있는 멍게 통조림 및 그 제조방법에 관한 것이다.