JP2001054369A - Dried chicken meat and its production - Google Patents
Dried chicken meat and its productionInfo
- Publication number
- JP2001054369A JP2001054369A JP11231321A JP23132199A JP2001054369A JP 2001054369 A JP2001054369 A JP 2001054369A JP 11231321 A JP11231321 A JP 11231321A JP 23132199 A JP23132199 A JP 23132199A JP 2001054369 A JP2001054369 A JP 2001054369A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- chicken
- dried
- seasoning liquid
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、乾燥鶏肉及びその
製造方法、特に廃鶏を軟らかく美味で食し易いように加
工した乾燥鶏肉及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried chicken and a method for producing the same, and more particularly to a dried chicken prepared by processing waste chicken so that it is soft, delicious and easy to eat.
【0002】[0002]
【従来の技術】従来、乾燥肉としては牛肉の乾燥肉であ
るビーフジャーキーが主に市場に出回っているが、高価
なビーフジャーキーに代えて鶏肉を加工した乾燥鶏肉も
提案されている。従来提案されている乾燥鶏肉の製造方
法として、例えば、所定大きさに切断した鶏肉を硫酸カ
ルシュウム等の添加剤の水溶液で加熱して脂質と繊維状
肉を分離し、分離工程後に繊維状肉から添加剤を除去す
るために煮沸し、その後脱水工程、乾燥工程を経てファ
イバーチキンを得る方法(特開平7−111880号公
報)や、生のコラーゲンの多い獣肉類(例えば心臓肉)
や鳥肉類(むね肉)を筋肉繊維に沿って短冊状にスライ
スカットし、その後オーブンで加熱処理して原反を作
り、それを歯車間に通すことによって筋肉繊維をほぐし
て筋肉繊維間に間隙を形成するようにしたもの(特公平
7−55136号)が知られている。また、鶏肉から脂
肪、膜、皮、骨を取り除いて前処理をし、清酒をふりか
けて10〜20分間静置し、その後調味液に漬け込み、
冷蔵庫で一昼夜熟成させた後、肉たたきで成形し、熱風
乾燥とオーブンレンジによる乾燥工程を経て脂肪を除去
し、水分及び油分の調整を行い、自然乾燥させた後切断
してチキンジャーキーを得るようにしたもの(特許第2
694846号)も提案されている。2. Description of the Related Art Conventionally, beef jerky, which is dry meat of beef, has been mainly marketed as dry meat, but dried chicken prepared by processing chicken instead of expensive beef jerky has been proposed. As a conventionally proposed method of producing dried chicken, for example, chicken cut into a predetermined size is heated with an aqueous solution of an additive such as calcium sulfate to separate lipid and fibrous meat, and after the separation step, from fibrous meat. A method of boiling to remove additives, followed by a dehydration step and a drying step to obtain fiber chicken (Japanese Patent Application Laid-Open No. 7-111880), or a meat meat rich in raw collagen (for example, heart meat)
And poultry (sliced meat) are sliced into strips along the muscle fibers, then heat-treated in an oven to make a raw fabric, and loosen the muscle fibers by passing it between gears to remove the gap between the muscle fibers. (Japanese Patent Publication No. 7-55136) is known. Also, remove the fat, film, skin and bones from the chicken, pre-treat, sprinkle with sake and let it stand for 10 to 20 minutes, then soak in the seasoning liquid,
After aging in a refrigerator all day and night, it is molded by meat smashing, subjected to hot air drying and drying by a microwave oven to remove fat, adjusted for moisture and oil content, dried naturally, and cut to obtain chicken jerky. (Patent No. 2
No. 694846) has also been proposed.
【0003】[0003]
【発明が解決しようとする課題】上記のように、鶏肉を
乾燥鶏肉に加工することは種々提案されているが、養鶏
場で発生する産卵期を終えた大量の廃鶏は、肉が硬いた
め食用肉に供されることは殆どなく、一部が調味料やス
ープ用等の原料肉として、あるいはペットフード用原料
肉として利用される以外は殆ど利用されることがなく、
産業廃棄物として処分されているのが実情である。その
理由は、従来提案されている上記のような鶏肉の乾燥加
工方法は、複雑な加工工程を必要として割高になると共
に、従来提案された方法で特に廃鶏を加工すると肉がバ
サバサとなって鶏肉本来の味覚が得られず、且つ硬くて
良好な食感が得られないことに起因している。As described above, there have been various proposals to process chicken into dried chicken. However, since a large number of waste chickens after the spawning season that occur in chicken farms are hard, the meat is hard. It is rarely used for edible meat, and is hardly used except as a part of raw meat for seasonings and soups, or as raw material for pet food,
The fact is that it is disposed of as industrial waste. The reason is that the conventionally proposed drying method of chicken meat as described above requires complicated processing steps and is expensive, and when the waste chicken is particularly processed by the conventionally proposed method, the meat becomes lumpy. This is because the original taste of chicken cannot be obtained, and hard and good texture cannot be obtained.
【0004】本発明は、上記実情に鑑み創案されたもの
であって、加工工程が単純で従来の乾燥肉製造工程と比
べて製造コストを著しく低減でき、しかも老廃鶏であっ
ても乾燥肉にジューシー感があり、鶏肉本来の味覚を有
し且つ軟らかくて良好な食感が得られる安価で美味な乾
燥鶏肉を得て、廃鶏の食用への有効利用を図ることを目
的とするものである。The present invention has been made in view of the above-mentioned circumstances, and has a simple processing process, can significantly reduce the production cost as compared with the conventional dry meat production process, and can reduce the amount of dried meat even for waste chicken. The purpose is to obtain inexpensive and delicious dried chicken that has a juicy feeling, has the original taste of chicken, and is soft and has a good texture, and aims to effectively use the waste chicken for food. .
【0005】[0005]
【課題を解決するための手段】本発明者は、上記課題を
達成するために種々実験を重ねた結果、鶏肉は不飽和脂
肪酸が多いため、従来脂質の分離を促進するために成体
を解体して皮、脂肪を分離除去して、且つ残った肉塊を
複数に切断分割した状態で加熱することによって脂質を
分離していたが、逆に鶏肉を皮ごとそのままの状態で加
圧加熱処理することによって、筋肉繊維が縮むことがな
くて肉が硬くなることがなく、且つ量的減少もなく、し
かも鶏肉本来の旨みを維持しながら脂質の分離が良好に
行われることを知見し、さらに研究した結果本発明に到
達したものである。As a result of repeated experiments to achieve the above-mentioned object, the present inventor has found that chicken has a large amount of unsaturated fatty acids. The skin and fat were separated and removed, and the fat was separated by heating the remaining meat mass in a state of being cut and divided into a plurality of pieces. Conversely, the chicken meat was pressure-heated in the same state as the skin. It was discovered that the muscle fiber does not shrink, the meat does not become hard, the amount does not decrease, and the lipid separation is performed well while maintaining the original taste of chicken. As a result, the present invention has been achieved.
【0006】即ち、上記課題を達成するための本発明の
乾燥鶏肉は、鶏肉を皮付きのまま丸ごと圧力鍋で加圧水
煮にした後、鶏肉を高圧加熱処理して油脂を抽出し、
皮、骨を除去して肉部を引き裂いて解した状態で調味液
に浸漬して炒め、さらに乾燥処理してビーフジャーキー
状にしてなることを特徴とするものである。そして、乾
燥処理後に薫煙処理することによって、より風味のある
乾燥鶏肉が得られる。That is, in order to achieve the above object, the dried chicken of the present invention is prepared by boiling chicken whole with pressure in a pressure cooker with the skin on it, and then subjecting the chicken to high-pressure heat treatment to extract fats and oils.
It is characterized in that it is immersed in a seasoning liquid and fried in a state in which the skin and bone are removed, the meat part is torn and broken, and then dried to form a beef jerky. Then, by performing a smoke treatment after the drying treatment, a more flavored dried chicken can be obtained.
【0007】そして、上記乾燥鶏肉を得る本発明の乾燥
鶏肉製造方法は、屠殺処理された鶏肉成体を丸ごと圧力
鍋で水煮して油脂を抽出する加熱処理工程、皮と骨を取
り除いて肉を繊維に沿ってちぎって細片肉に解す解し工
程、前記細片肉を熱い調味液に浸漬して調味液がなくな
るまで炒める炒め工程、調味液で炒めた細片肉を加熱乾
燥させる乾燥工程からなることを特徴とするものであ
る。前記炒め工程では、調味液がなくなってからさらに
マーガリンで炒めることによって、よりしっとり感のあ
る乾燥鶏肉が得られる。The method for producing dried chicken according to the present invention for obtaining the dried chicken comprises a heat treatment step of extracting the fat and oil by boiling the whole slaughtered adult chicken in a pressure cooker, removing the skin and bone, and removing the meat. Dissolving step of tearing along the fiber into small pieces of meat, frying step of immersing the above small pieces of meat in a hot seasoning liquid and frying until the seasoning liquid disappears, drying step of heating and drying the small pieces of meat fried in the seasoning liquid It is characterized by consisting of. In the above-mentioned stir-friing step, by further frying with margarine after the seasoning liquid has disappeared, dried chicken meat having a more moist feeling can be obtained.
【0008】[0008]
【発明の実施の形態】以下、本発明の実施形態を詳細に
説明する。本実施形態の乾燥鶏肉製造方法は、高圧煮沸
処理工程、解し工程、炒め工程、乾燥工程、薫煙処理工
程からなり、以下各工程毎に説明する。まず、高圧煮沸
処理工程では、屠殺処理された廃鶏の成体を皮付きのま
ま丸ごと圧力鍋で水煮し、圧力鍋の安全弁から蒸気噴出
が開始されてから約30分間高圧で加熱する。それによ
り、肉が軟らかく煮えた状態となると共に、肉から脂肪
分が汁に抽出されて表面に浮き、脂肪分を取り除くこと
ができる。その際、肉は皮付きのまま炊いてあるので、
肉から脂肪が適度に抜け、且つ旨みの抜けも適度に押さ
えられ、廃鶏肉であってもバサバサに硬くなることがな
い。DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail. The method for producing dried chicken according to the present embodiment includes a high-pressure boiling process, a defrosting process, a stir-fried process, a drying process, and a smoke treatment process, and each process will be described below. First, in the high-pressure boiling treatment step, the whole adult slaughtered chicken that has been slaughtered is boiled in a pressure cooker with its skin covered, and heated at a high pressure for about 30 minutes after the start of steam ejection from the safety valve of the pressure cooker. As a result, the meat becomes soft and boiled, and the fat is extracted from the meat into juice and floats on the surface, so that the fat can be removed. At that time, the meat is cooked with skin,
Fat is properly removed from the meat, and the taste is also properly suppressed, and even the waste chicken does not become hard.
【0009】その後、鶏肉を鍋から取り出し皮を取り除
き、肉部を適当な大きさにほぐす。皮を外した成体は肉
部を手で繊維方向に沿ってちぎって簡単に解すことがで
き、肉と骨を容易に分離することができる(解し工
程)。Thereafter, the chicken is taken out of the pan, the skin is removed, and the meat is loosened to an appropriate size. The peeled adult can be easily unraveled by manually tearing the meat along the fiber direction, and the meat and bone can be easily separated (leaving step).
【0010】繊維状にちぎられた肉片を、鍋で加熱状態
になっている調味液に浸漬し、その状態で水分が無くな
るまで炒める。水分がなくなった状態で、さらにマーガ
リンで軽く炒める。それにより、味にしっとり感が出て
きて、乾燥肉特有のバサバサ感を効果的に解消すること
ができる(炒め工程)。なお、調味液は、醤油、砂糖、
ミリン、泡盛、唐辛子、バターを調合して作られるが、
本発明における調味液は、醤油、砂糖、ミリンの外に泡
盛、唐辛子及びバターを加えることに特徴があり、特に
泡盛はその成分割合が、20重量%を超えると泡盛の風
味が強くなり、また3重量%よりも少ないと泡盛の効果
が少ないので、添加する泡盛の量は3〜20重量%、よ
り望ましくは10〜15%の範囲が望ましい。[0010] The meat pieces cut into fibrous shapes are immersed in a heated seasoning liquid in a pan and fried in this state until no water is present. When water is gone, lightly fry with margarine. As a result, the taste has a moist feeling, and it is possible to effectively eliminate the crumpled feeling peculiar to dry meat (a stir-fry step). The seasoning liquid is soy sauce, sugar,
It is made by mixing mirin, awamori, chili and butter,
The seasoning liquid in the present invention is characterized by adding awamori, chili and butter in addition to soy sauce, sugar, and mirin. In particular, awamori has a strong awamori flavor when its component ratio exceeds 20% by weight. If the amount is less than 3% by weight, the effect of awamori is small, so the amount of awamori to be added is preferably in the range of 3 to 20% by weight, more preferably 10 to 15%.
【0011】ついで、赤外線乾燥機により、70℃〜8
0℃の温度条件で30分〜60分間乾燥させる(乾燥工
程)。しかしながら、乾燥工程の温度条件は、必ずしも
前記条件に限るものでなく、量や乾燥時間と温度との兼
ね合いで適宜選択できる。例えば、高温雰囲気で撹拌し
ながら乾燥させると短時間で乾燥させることができる。
以上の工程を経ることにより、ビーフジャーキー状の美
味で軟らかくて酒の肴等に最適な乾燥鶏肉が得られる
が、さらに薫煙処理することによって、より風味豊な乾
燥鶏肉が得られる。[0011] Then, 70 ° C.-8
Dry at a temperature of 0 ° C. for 30 to 60 minutes (drying step). However, the temperature condition of the drying step is not necessarily limited to the above condition, and can be appropriately selected depending on the amount, the drying time and the temperature. For example, when drying while stirring in a high-temperature atmosphere, drying can be performed in a short time.
Through the above steps, beef jerky-like delicious and soft dried chicken that is optimal for sake appetizers and the like can be obtained, but by further smoke treatment, more flavorful dried chicken can be obtained.
【0012】[0012]
【実施例】実施例 頭、脚部、内臓が除去された廃鶏の成体を、上記工程を
経て加工処理した。その際の使用した調味液は、次のよ
うな原料割合で調合して得たられたものを、肉1Kgに
対して340g〜370gの割合で使用した。 醤油 50 重量部 砂糖 22 重量部 ミリン 13 重量部 泡盛 13 重量部 唐辛子 少々 バター 0.5〜2 重量部EXAMPLE An adult waste chicken from which the head, legs and internal organs had been removed was processed through the above steps. The seasoning liquid used at that time was prepared by mixing the following raw material ratios, and was used at a ratio of 340 g to 370 g per 1 kg of meat. Soy sauce 50 parts by weight Sugar 22 parts by weight Mirin 13 parts by weight Awamori 13 parts by weight Pepper A little butter 0.5-2 parts by weight
【0013】本実施形態の上記調味液は、特に泡盛及び
唐辛子を使用しているので、鶏肉の風味を増すと共に、
鶏肉が硬くなるのを押さえ、且つ殺菌効果により長期保
存しても風味を損なうことなく維持することができる。
また、乾燥条件は市販の食品乾燥用赤外線乾燥機を用い
て、炉内温度75℃で40分間乾燥させた。得られた乾
燥鶏肉をさらに、薫製機によって桜薫材を使用して略4
時間薫煙処理した。[0013] Since the above-mentioned seasoning liquid of the present embodiment uses awamori and chili in particular, it increases the flavor of chicken and
Chicken can be kept from becoming hard, and can be maintained without losing its flavor even after long-term storage due to its bactericidal effect.
The drying was carried out at a furnace temperature of 75 ° C. for 40 minutes using a commercially available infrared dryer for food drying. The resulting dried chicken is further smoked using a cherry smoked wood for approximately 4 days.
Time smoked.
【0014】以上のようにして得られたビーフジャーキ
ー状の乾燥鶏肉を、合成樹脂製包装袋に小袋入り脱酸素
剤を同封して密封して3ヶ月間保存し、3ヶ月後に開封
して食してみた。その結果、鶏肉は乾燥肉特有のバサバ
サ感やくさみはまったくなく、鶏肉特有の旨みがあり、
且つしっとりして軟らかく、従来提供されているビーフ
ジャーキー等の乾燥肉と比べて一段と食し易った。ま
た、本実施例では、薫煙処理してあるため、独特の風味
が得られ、一段と美味であった。このようにして得られ
た乾燥鶏肉を男女及び子供を含めて10人に食させたと
ころ、10人とも軟らかくて美味であり、食べ飽きしな
いので、酒の肴や子供のおやつに最適であるとの回答で
あった。The beef jerky-shaped dried chicken obtained as described above is sealed in a small bag in a synthetic resin packaging bag, sealed with an oxygen absorber, stored for 3 months, and opened and eaten after 3 months. I tried. As a result, the chicken does not have any dryness-specific crunchiness or bulkiness, and has chicken-specific flavor,
And it was soft and moist, and was easier to eat than the conventionally provided dry meat such as beef jerky. Further, in this example, since the smoke treatment was performed, a unique flavor was obtained, and the taste was further improved. When the dried chicken obtained in this way was fed to 10 people including men and women and children, all 10 people were soft and tasty, and they did not get tired of eating. Was the answer.
【0015】[0015]
【発明の効果】以上のように、本発明によれば、従来と
比べて簡単な製造工程で安価に乾燥鶏肉を得ることがで
き、且つ得られた鶏肉は乾燥肉特有のバサバサ感やくさ
みはまったくなく、鶏肉特有の旨みがあり、且つしっと
りして軟らかく、従来提供されているビーフジャーキー
等の乾燥肉と比べて一段と食し易いものである。それに
より、従来殆ど食肉に利用されることがなかった廃鶏の
有効利用を図ることができ、養鶏農家の経営に多大に寄
与するものである。As described above, according to the present invention, dried chicken can be obtained at a low cost by a simpler production process than in the prior art, and the obtained chicken has a sensation and dryness peculiar to dried meat. It has no taste of chicken meat, is soft and moist, and is easier to eat than conventionally provided dry meat such as beef jerky. As a result, it is possible to effectively use waste chickens that have hardly been used for meat in the past, which greatly contributes to the management of poultry farmers.
Claims (5)
皮、骨を除去して肉部を引き裂いて解した状態で調味液
に浸漬して炒め、さらに乾燥処理してビーフジャーキー
状にしてなることを特徴とする乾燥鶏肉。Claims 1. A chicken is subjected to high-pressure heat treatment to extract fats and oils,
Dried chicken meat characterized by being immersed in a seasoning liquid and sautéed in a state in which the skin and bone have been removed, the meat part has been torn and broken, and further dried to beef jerky.
の乾燥鶏肉。2. The dried chicken according to claim 1, which is smoked after the drying treatment.
で水煮して油脂を抽出する高圧煮沸工程、皮と骨を取り
除いて肉を繊維に沿ってちぎって細片肉に解す解し工
程、前記細片肉を熱い調味液に浸漬して調味液がなくな
るまで炒める炒め工程、調味液で炒めた細片肉を加熱乾
燥させる乾燥工程からなることを特徴とする乾燥鶏肉の
製造方法。3. A high-pressure boiling step in which the whole adult slaughtered chicken is boiled in a pressure cooker with water to extract oils and fats, and a disintegrating step in which the skin and bones are removed, the meat is cut along the fibers and cut into small pieces of meat. A method of immersing the flakes in a hot seasoning liquid and frying until the seasoning liquid disappears, and a drying step of heating and drying the flakes fried with the seasoning liquid.
からさらにマーガリンで炒めることを特徴とする請求項
3記載の乾燥肉の製造方法。4. The method for producing dry meat according to claim 3, wherein, in the stir-friing step, the seasoning liquid is exhausted, and then the margarine is further stir-fried.
する薫煙処理工程を含んだ請求項3又は4記載の乾燥肉
の製造方法。5. The method for producing dried meat according to claim 3, further comprising, after the drying step, a smoke treatment step of smoke-treating the strip meat.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP23132199A JP4132455B2 (en) | 1999-08-18 | 1999-08-18 | Dried chicken and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP23132199A JP4132455B2 (en) | 1999-08-18 | 1999-08-18 | Dried chicken and method for producing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2001054369A true JP2001054369A (en) | 2001-02-27 |
JP4132455B2 JP4132455B2 (en) | 2008-08-13 |
Family
ID=16921813
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP23132199A Expired - Fee Related JP4132455B2 (en) | 1999-08-18 | 1999-08-18 | Dried chicken and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4132455B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011217676A (en) * | 2010-04-09 | 2011-11-04 | Miyazaki Kaneki Shokuhin:Kk | Chicken jerky and method for producing the same |
KR101232927B1 (en) | 2010-11-25 | 2013-02-13 | 김선수 | Preparing method of chicken processed products |
KR101247559B1 (en) | 2012-07-30 | 2013-03-25 | (주)상건 | Preparation method of slices of dried duck and slices of dried duck thereby |
KR101875177B1 (en) * | 2016-10-24 | 2018-07-06 | 한국식품연구원 | Restructured jerky with improved taste and method for preparing the same |
-
1999
- 1999-08-18 JP JP23132199A patent/JP4132455B2/en not_active Expired - Fee Related
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011217676A (en) * | 2010-04-09 | 2011-11-04 | Miyazaki Kaneki Shokuhin:Kk | Chicken jerky and method for producing the same |
KR101232927B1 (en) | 2010-11-25 | 2013-02-13 | 김선수 | Preparing method of chicken processed products |
KR101247559B1 (en) | 2012-07-30 | 2013-03-25 | (주)상건 | Preparation method of slices of dried duck and slices of dried duck thereby |
KR101875177B1 (en) * | 2016-10-24 | 2018-07-06 | 한국식품연구원 | Restructured jerky with improved taste and method for preparing the same |
Also Published As
Publication number | Publication date |
---|---|
JP4132455B2 (en) | 2008-08-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
KR100954062B1 (en) | food using chicken foot and method for producing the same | |
CN103040007A (en) | Preparation method for fresh dried fish and mutton slice | |
CN105105213A (en) | Instant spicy fish and method for making same | |
CN1180715C (en) | Fish sausage with fish cubes and its making process | |
CN106858443A (en) | A kind of fried winter bamboo shoots' splices and preparation method thereof | |
CN108029977B (en) | Preparation method of western-style beef jerky | |
CN1679412A (en) | Massive fish flesh sausage and production thereof | |
KR100897380B1 (en) | A preparation method of roll using pig skin | |
CN101664206A (en) | Fish salad rice sausage and preparation method thereof | |
JP4671929B2 (en) | Method for producing freeze-dried tempura-like food | |
CN110477301A (en) | Egg roll type delicious and crisp fish-skin processing technology | |
JP2001054369A (en) | Dried chicken meat and its production | |
JPH0255025B2 (en) | ||
CN107183576A (en) | A kind of vacuum frying technology of instant steck | |
KR101586074B1 (en) | Crab Meat and Method for Manufacturing Crab Meat | |
KR101373607B1 (en) | A manufacturing method of chicken foot jerky and chicken foot jerky using the same | |
KR102327906B1 (en) | Nutritious scorched rice and manufacturing method thereof | |
CN1209984C (en) | Method for producing pickled eggplant | |
KR100419083B1 (en) | Diet snack using pig skin | |
CN101664205A (en) | Guangdong sausage with fish blocks and preparation method thereof | |
KR100641587B1 (en) | Pork barbecue and the manufacture method that pork which remove all bone uses nature emollient inclusion and spice | |
CN109511897A (en) | A kind of ingredient and preparation process that fried beef is dry | |
KR19980036663A (en) | Manufacturing method of dried fish popping chips | |
KR102614563B1 (en) | Seasoning composition for beef bulgogi with improved odor texture and manufacturing method of beef bulgogi using the composition |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060818 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070124 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080129 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080328 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080507 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080602 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110606 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120606 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130606 Year of fee payment: 5 |
|
LAPS | Cancellation because of no payment of annual fees |