CANNED PACIFIC HERRING WITH TOMATO SAUCE AND MANUFACTURING METHOD THEREOF
The present invention relates to a herring can using a tomato sauce and a manufacturing method thereof, and more specifically, to a herring can using a tomato sauce, in which the tomato sauce made by adding sugar-free tomato chutney is filled and sealed in a can with herring and processed into a can...
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| creator | YANG SU JIN KIM, MYUNG UK KIM JONG SEOK LEE YONG SUK |
| description | The present invention relates to a herring can using a tomato sauce and a manufacturing method thereof, and more specifically, to a herring can using a tomato sauce, in which the tomato sauce made by adding sugar-free tomato chutney is filled and sealed in a can with herring and processed into a canned form, and in final canned herring, the herring and the tomato sauce are combined to have excellent nutritional and functionality as well as sensory preferences such as taste, aroma, flavor and the like to have improved quality, and due to canning processing, storability can be improved and marketability can be maximized, and a manufacturing method thereof.
본 발명은 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것으로, 보다 구체적으로는 무설탕의 토마토처트니를 첨가하여 제조한 토마토소스를 청어와 함께 캔에 충진 및 밀봉시켜 통조림 형태로 가공함으로써 최종적으로 제조된 청어 통조림에서 청어와 토마토소스가 어우러져 맛, 향 및 풍미 등 관능적 기호도 뿐만 아니라 영양 및 기능성이 더욱 향상되어 품질이 우수하며, 통조림 가공으로 인해 저장성 또한 증진되어 상품성을 극대화시킬 수 있다는 장점이 있는 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것이다. |
| format | Patent |
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본 발명은 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것으로, 보다 구체적으로는 무설탕의 토마토처트니를 첨가하여 제조한 토마토소스를 청어와 함께 캔에 충진 및 밀봉시켜 통조림 형태로 가공함으로써 최종적으로 제조된 청어 통조림에서 청어와 토마토소스가 어우러져 맛, 향 및 풍미 등 관능적 기호도 뿐만 아니라 영양 및 기능성이 더욱 향상되어 품질이 우수하며, 통조림 가공으로 인해 저장성 또한 증진되어 상품성을 극대화시킬 수 있다는 장점이 있는 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것이다.</description><language>eng ; kor</language><subject>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</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230704&DB=EPODOC&CC=KR&NR=20230098385A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230704&DB=EPODOC&CC=KR&NR=20230098385A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG SU JIN</creatorcontrib><creatorcontrib>KIM, MYUNG UK</creatorcontrib><creatorcontrib>KIM JONG SEOK</creatorcontrib><creatorcontrib>LEE YONG SUK</creatorcontrib><title>CANNED PACIFIC HERRING WITH TOMATO SAUCE AND MANUFACTURING METHOD THEREOF</title><description>The present invention relates to a herring can using a tomato sauce and a manufacturing method thereof, and more specifically, to a herring can using a tomato sauce, in which the tomato sauce made by adding sugar-free tomato chutney is filled and sealed in a can with herring and processed into a canned form, and in final canned herring, the herring and the tomato sauce are combined to have excellent nutritional and functionality as well as sensory preferences such as taste, aroma, flavor and the like to have improved quality, and due to canning processing, storability can be improved and marketability can be maximized, and a manufacturing method thereof.
본 발명은 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것으로, 보다 구체적으로는 무설탕의 토마토처트니를 첨가하여 제조한 토마토소스를 청어와 함께 캔에 충진 및 밀봉시켜 통조림 형태로 가공함으로써 최종적으로 제조된 청어 통조림에서 청어와 토마토소스가 어우러져 맛, 향 및 풍미 등 관능적 기호도 뿐만 아니라 영양 및 기능성이 더욱 향상되어 품질이 우수하며, 통조림 가공으로 인해 저장성 또한 증진되어 상품성을 극대화시킬 수 있다는 장점이 있는 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것이다.</description><subject>BUTCHERING</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MEAT TREATMENT</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROCESSING MEAT, POULTRY, OR FISH</subject><subject>PROCESSING POULTRY OR FISH</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPB0dvTzc3VRCHB09nTzdFbwcA0K8vRzVwj3DPFQCPH3dQzxVwh2DHV2VXD0c1HwdfQLdXN0DgkFq_F1DfHwd1EIAepx9XfjYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBkbGBgaWFsYWpo7GxKkCAMeiLdk</recordid><startdate>20230704</startdate><enddate>20230704</enddate><creator>YANG SU JIN</creator><creator>KIM, MYUNG UK</creator><creator>KIM JONG SEOK</creator><creator>LEE YONG SUK</creator><scope>EVB</scope></search><sort><creationdate>20230704</creationdate><title>CANNED PACIFIC HERRING WITH TOMATO SAUCE AND MANUFACTURING METHOD THEREOF</title><author>YANG SU JIN ; KIM, MYUNG UK ; KIM JONG SEOK ; LEE YONG SUK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230098385A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>BUTCHERING</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MEAT TREATMENT</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROCESSING MEAT, POULTRY, OR FISH</topic><topic>PROCESSING POULTRY OR FISH</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG SU JIN</creatorcontrib><creatorcontrib>KIM, MYUNG UK</creatorcontrib><creatorcontrib>KIM JONG SEOK</creatorcontrib><creatorcontrib>LEE YONG SUK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG SU JIN</au><au>KIM, MYUNG UK</au><au>KIM JONG SEOK</au><au>LEE YONG SUK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CANNED PACIFIC HERRING WITH TOMATO SAUCE AND MANUFACTURING METHOD THEREOF</title><date>2023-07-04</date><risdate>2023</risdate><abstract>The present invention relates to a herring can using a tomato sauce and a manufacturing method thereof, and more specifically, to a herring can using a tomato sauce, in which the tomato sauce made by adding sugar-free tomato chutney is filled and sealed in a can with herring and processed into a canned form, and in final canned herring, the herring and the tomato sauce are combined to have excellent nutritional and functionality as well as sensory preferences such as taste, aroma, flavor and the like to have improved quality, and due to canning processing, storability can be improved and marketability can be maximized, and a manufacturing method thereof.
본 발명은 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것으로, 보다 구체적으로는 무설탕의 토마토처트니를 첨가하여 제조한 토마토소스를 청어와 함께 캔에 충진 및 밀봉시켜 통조림 형태로 가공함으로써 최종적으로 제조된 청어 통조림에서 청어와 토마토소스가 어우러져 맛, 향 및 풍미 등 관능적 기호도 뿐만 아니라 영양 및 기능성이 더욱 향상되어 품질이 우수하며, 통조림 가공으로 인해 저장성 또한 증진되어 상품성을 극대화시킬 수 있다는 장점이 있는 토마토소스를 이용한 청어 통조림 및 그 제조방법에 관한 것이다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | CANNED PACIFIC HERRING WITH TOMATO SAUCE AND MANUFACTURING METHOD THEREOF |
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