MANUFACTURING METHOD OF DRIED ANCHOVY WITH IMPROVED PRESERVABILITY

• Main Authors: KANG, SHIN KWON, JEON, EUN WOO, CHOI, JEONG HWA, BAE, JI SUN, JEONG, YEONG CHEOL, JEON, SEONG SIK
• Format: Patent
• Language: English; Korean
• Published: 27.10.2009
• Subjects: BUTCHERING; 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; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A method for preparing dried anchovies is provided to get rid of off-taste and off-flavor and to sterilize harmful microorganisms, thereby prolonging the shelf life. CONSTITUTION: A method for preparing dried anchovies comprises the following steps of: preparing 10~60ppm hypochlorous acid liquid; dipping live anchovies in the hypochlorous acid liquid; steaming the dipped anchovies in the hypochlorous acid liquid at the temperature of 85~95°C for 3-6 minutes; mixing 0.2-0.5wt% dl-α-tocopherol, 0.2-0.4wt% cystein, 0.1-0.2wt% extract of bamboo leaf and garlic, and 98.9-99.5wt% water to obtain a soaking liquid; soaking the steamed anchovies in the soaking liquid of 18~23°C for 2-3 minutes to remove moisture from the anchovies; drying the anchovies with cool air of 21~23°C for 11-12 hours; and sterilizing them in an ozone sterilizer for 4-6 minutes.