The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Aug. 31, 2021
Filed:
Apr. 06, 2017
Applicant:
Ji Yeon Lee, Gangwon-do, KR;
Inventor:
Ji Yeon Lee, Gangwon-do, KR;
Assignee:
Other;
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23L 17/00 (2016.01); A23L 27/40 (2016.01); A23L 27/10 (2016.01); A23L 29/30 (2016.01); A23L 27/12 (2016.01); A23B 4/023 (2006.01); A23B 4/12 (2006.01);
U.S. Cl.
CPC ...
A23L 17/00 (2016.08); A23B 4/0235 (2013.01); A23B 4/12 (2013.01); A23L 27/105 (2016.08); A23L 27/12 (2016.08); A23L 27/40 (2016.08); A23L 29/30 (2016.08); A23V 2002/00 (2013.01);
Abstract
A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by addingpowder andpowder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by addingpowder andpowder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.