Method of manufacturing pickled tuna for tuna burger

The present invention relates to a method of manufacturing pickled tuna for tuna burger and, specifically, to a method of manufacturing pickled tuna for tuna burger, in which a pickled mixture for removing a fishy taste of tuna meat is covered and refrigerated or mixed and refrigerated, to remove a...

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Bibliographische Detailangaben
1. Verfasser:	HAN JEON SU
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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 a method of manufacturing pickled tuna for tuna burger and, specifically, to a method of manufacturing pickled tuna for tuna burger, in which a pickled mixture for removing a fishy taste of tuna meat is covered and refrigerated or mixed and refrigerated, to remove a unique flavor or smell and fishy taste of tuna that consumers do not like and improve a texture, thereby providing tuna burger that general consumers can like. The method of manufacturing pickled tuna for tuna burger of the present invention is a method of manufacturing pickled tuna for tuna burger, comprising the following steps of: preparing a pickled mixture to remove the fishy taste of tuna meat; putting a tuna meat into a container and covering the tuna meat with the pickled mixture; and refrigerating and storing the same, wherein the pickled mixture is formed by mixing 4 to 6 parts by weight of salt, 8 to 12 parts by weight of sugar, 1 to 3 parts by weight of basil, 20 to 30 parts by weight of orange, 8 to 15 parts by weight of lemon, and 7 to 12 parts by weight of beets, for 100 parts by weight of the tuna meat. 본 발명은 참치 버거용 절인 참치 제조 방법에 관한 것으로, 특히 참치살의 비린맛을 제거하기 위한 절임 혼합물을 덮어서 냉장 보관하거나 버무려서 냉장 보관함으로써, 수요자들이 좋아하지 않는 참치 특유의 향 또는 냄새 및 비린맛을 제거할 수 있고, 식감을 향상시킬 수 있도록 하며, 이로 인하여 일반 수요자들이 대다수 좋아할 수 있는 참치 버거를 제공할 수 있도록 하는 참치 버거용 절인 참치 제조 방법에 관한 것이다. 본 발명인 참치 버거용 절인 참치 제조 방법을 이루는 구성수단은, 참치 버거용 절인 참치 제조 방법에 있어서, 참치살의 비린맛을 제거하기 위한 절임 혼합물을 준비하는 단계. 용기 내에 참치살을 투입하고 상기 절임 혼합물을 상기 참치살에 덮는 단계 및 냉장 보관하는 단계를 포함하되, 상기 절임 혼합물은 상기 참치살 100 중량부에 대하여, 소금 4~6 중량부, 설탕 8~12 중량부, 바질 1~3 중량부, 오렌지 20~30 중량부, 레몬 8~15 중량부, 및 비트 7~12 중량부를 혼합하여 형성되는 것을 특징으로 한다.