KR900000027A - 부드러운 구운 오징어의 제조방법 - Google Patents

부드러운 구운 오징어의 제조방법 Download PDF

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Publication number
KR900000027A
KR900000027A KR1019890007173A KR890007173A KR900000027A KR 900000027 A KR900000027 A KR 900000027A KR 1019890007173 A KR1019890007173 A KR 1019890007173A KR 890007173 A KR890007173 A KR 890007173A KR 900000027 A KR900000027 A KR 900000027A
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KR
South Korea
Prior art keywords
make soft
squid
roasted squid
seasoning
soft roasted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
KR1019890007173A
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English (en)
Other versions
KR910006934B1 (ko
Inventor
도시히꼬 다께와
요시가즈 구도오
Original Assignee
다께와 부이찌
다께와스이산 가부시끼가이샤
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 다께와 부이찌, 다께와스이산 가부시끼가이샤 filed Critical 다께와 부이찌
Publication of KR900000027A publication Critical patent/KR900000027A/ko
Application granted granted Critical
Publication of KR910006934B1 publication Critical patent/KR910006934B1/ko
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음

Description

부드러운 구운 오징어의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 몸체를 절개한 날 오징어의 몸통부위를 박피처리 하는 공정과, 살의 내부까지 열을 가하는 데쳐 내는 공정과 수중 냉각 공정과 조미료에 의한 조미공정과 협압표면배소(挾壓表面焙燒)공정과, 표면풍건(表面風乾)공정과 압착괴신(壓搾壞身)공정으로 이루어진 부드러운 구운 오징어의 제조법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890007173A 1988-06-08 1989-05-29 부드러운 구운 오징어의 제조방법 Expired KR910006934B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP63-140877 1988-06-08
JP63140877A JPH01309663A (ja) 1988-06-08 1988-06-08 ソフト焼いかの製造法

Publications (2)

Publication Number Publication Date
KR900000027A true KR900000027A (ko) 1990-01-30
KR910006934B1 KR910006934B1 (ko) 1991-09-14

Family

ID=15278839

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890007173A Expired KR910006934B1 (ko) 1988-06-08 1989-05-29 부드러운 구운 오징어의 제조방법

Country Status (2)

Country Link
JP (1) JPH01309663A (ko)
KR (1) KR910006934B1 (ko)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5521718A (en) * 1978-07-31 1980-02-16 Maruto Buzan Shokuhin Kk Preparation of roasted cuttle
JPS6027502B2 (ja) * 1982-10-01 1985-06-29 勢二 小松 いか加工品の製造方法

Also Published As

Publication number Publication date
KR910006934B1 (ko) 1991-09-14
JPH01309663A (ja) 1989-12-14

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