02-06-2016 дата публикации
Номер: KR1020160062250A
Принадлежит:
The present invention relates to a method for preparing squid sikhe (squid fermented with grains). According to the present invention, the squid sikhe prepared in a preparing process has excellent results, tastes, flavors, and storability in terms of microorganisms, yeasts, lactic acid bacteria, pH, volatile basic nitrogen (VBN), a change in a biogenic amine value, and sensory evaluation of a containing product, in comparison with commercially available squid sikhe, by using aging conditions such as an aging temperature, a period, and the like, and appropriate conditions of a supplementary material mixing content such as pepper, garlic, and the like. Provided is a method for preparing squid sikhe with the extended expiration date having an excellent quality in comparison with a commercially available squid sikhe product. COPYRIGHT KIPO 2016 (AA) During storage according to adding of Korean Wasabi ethanol extract residue (15°C) a change in a value of Biogenic amine of squid Sikhe (mg/100g ...
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