Title:
METHOD FOR PREPARING SALTED BASS AND SALTED BASS PREPARED THEREBY
Document Type and Number:
WIPO Patent Application WO/2024/063208
Kind Code:
A1
Abstract:
The present invention relates to a method for preparing salted bass and salted bass prepared thereby, wherein the method not only enables the preparation of salted bass without spoilage, but also effectively removes the fishy smell characteristic of bass, resulting in salted bass having excellent flavor and superb taste, texture, and overall palatability.
Inventors:
PARK BEOUNG YOUNG (KR)
Application Number:
PCT/KR2022/018996
Publication Date:
March 28, 2024
Filing Date:
November 28, 2022
Export Citation:
Assignee:
THE SALT FOOD CO LTD (KR)
International Classes:
A23L17/00; A23L19/00; A23L23/00; A23L27/40; A47J47/02
Foreign References:
| KR100838236B1 | 2008-06-17 | |||
| KR100743477B1 | 2007-07-30 | |||
| KR20090094185A | 2009-09-04 | |||
| JP2001245636A | 2001-09-11 |
Other References:
SHIN MYEONG-CHEOL, KWON RYEONG-WON, HWANG SEON-WOONG, KIM HYE-JEONG, KIM DONG-HWAN, LEE SANG-HO, PARK JIN-HYO, KIM JEONG-GYUN: "Processing and Quality Characteristics of High Value-added Low-salt Fermented Sea Squirt Halocynthia roretzi with Maesil Extracts", JOURNAL OF FISHRIES AND MARINE SCIENCES EDUCATION, vol. 33, no. 5, 31 October 2021 (2021-10-31), pages 1065 - 1079, XP093149320, ISSN: 1229-8999, DOI: 10.13000/JFMSE.2021.10.33.5.1065
Attorney, Agent or Firm:
CHUN, Sang Koo (KR)
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