KR100370620B1 - 닭고기를 이용한 소시지 제조방법 - Google Patents
닭고기를 이용한 소시지 제조방법 Download PDFInfo
- Publication number
- KR100370620B1 KR100370620B1 KR10-2000-0082781A KR20000082781A KR100370620B1 KR 100370620 B1 KR100370620 B1 KR 100370620B1 KR 20000082781 A KR20000082781 A KR 20000082781A KR 100370620 B1 KR100370620 B1 KR 100370620B1
- Authority
- KR
- South Korea
- Prior art keywords
- chicken
- seasoning
- powder
- meat
- manufacturing
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (1)
- 원재료에 해당하는 닭고기 82.1 ~ 82.3%에 부재료인 대두단백 1.13 ~ 1.15%, 정제염 2.27 ~ 2.29%, 인산염(#5) 0.45 ~ 0.47%, 엘아스코프빈산나트륨 0.05 ~ 0.07%, 엘글루타민산나트륨 0.33 ~ 0.35%, 백설탕 1.36 ~ 1.38%, 포도당 1.70 ~ 1.72%, 가루엿 2.97 ~ 2.99%, 화이트복합시즈닝 0.45 ~ 0.47%, 불고기맛시즈닝 1.13 ~ 1.15%, 치킨인핸서 0.45 ~ 0.47%, 레몬분말 0.05 ~ 0.07%, 파슬리분말 0.16 ~ 0.18%, 전지분유 3.14 ~ 3. 16%, 솔루스모크스페샬 0.15 ~ 0.17%, 씨즈닝제이-엠 0.15 ~ 0.17%, 가라기난 0.56 ~ 0.58%, 밀단백 1.13 ~ 1.15%의 적정 배합비율로 배합한 후, 열처리가 완료되면 냉각수로 5 -10분간 적심과 동시에 준무균실에서 10℃ 이하로 냉각하고, 살균액이 분무되면 1시간 정도 건조시킨 다음 10kg씩 진공 포장하는 일련의 제조공정을 거쳐 제조 완료되는 것을 특징으로 하는 닭고기를 이용한 소시지 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082781A KR100370620B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 소시지 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082781A KR100370620B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 소시지 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020053281A KR20020053281A (ko) | 2002-07-05 |
KR100370620B1 true KR100370620B1 (ko) | 2003-02-05 |
Family
ID=27686577
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2000-0082781A KR100370620B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 소시지 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100370620B1 (ko) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932223B (zh) * | 2014-04-30 | 2017-05-24 | 北京华都肉鸡公司 | 一种碎肉重组的鸡肉制品及其加工方法 |
CN107668643A (zh) * | 2017-11-14 | 2018-02-09 | 彭斌 | 香肠调料 |
-
2000
- 2000-12-27 KR KR10-2000-0082781A patent/KR100370620B1/ko active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
KR20020053281A (ko) | 2002-07-05 |
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