THE MAKING METHOD AND NUTRITION ENGRAULIS JAPONICA SNACK

PURPOSE: A manufacturing method of a nutritious anchovy snack, and the nutritious anchovy snack are provided to soften the texture of anchovy using a fruit extract, and to offer a vitamin C component to the snack. CONSTITUTION: A manufacturing method of a nutritious anchovy snack comprises the follo...

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Bibliographic Details
Main Author YANG, WON YOUNG
Format Patent
LanguageEnglish
Korean
Published 26.08.2010
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE: A manufacturing method of a nutritious anchovy snack, and the nutritious anchovy snack are provided to soften the texture of anchovy using a fruit extract, and to offer a vitamin C component to the snack. CONSTITUTION: A manufacturing method of a nutritious anchovy snack comprises the following steps: washing anchovy with clean sea water; boiling the anchovy; removing the internal organs of the anchovy; dipping the anchovy to a kiwi extract and drying; inserting the anchovy to a batter; frying the anchovy with the batter; removing the oil from the anchovy; and sprinkling black sesame to the anchovy and packing in the vacuum condition.
Bibliography:Application Number: KR20090013561