Optimization of cold air drying and high-temperature pressurization process and manufacturing method of bone-eaten fish with improved texture using the same

• Main Authors: LEE JUNG SUCK, PARK SUN YOUNG, KIM KI HYUN, PARK SI HYEONG, CHOE YU RI, OH SEON HWA, KIM JIN SOO, CHO HYE JEONG, LEE JI UN, LEE CHANG YOUNG, KIM YE JIN, HEU MIN SOO
• Format: Patent
• Language: English; Korean
• Published: 14.12.2022
• 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

The present invention was attempted for the development and commercialization of fish eaten with bones (conger eel). An optimal production process of the fish eaten with bones (conger eel) was investigated for salting (brine salting) for imparting a salty taste, the optimization of a semi-drying pro...