KR100370624B1 - 닭고기를 이용한 소시지 제조방법 - Google Patents
닭고기를 이용한 소시지 제조방법 Download PDFInfo
- Publication number
- KR100370624B1 KR100370624B1 KR10-2000-0082787A KR20000082787A KR100370624B1 KR 100370624 B1 KR100370624 B1 KR 100370624B1 KR 20000082787 A KR20000082787 A KR 20000082787A KR 100370624 B1 KR100370624 B1 KR 100370624B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- chicken
- raw
- raw material
- sodium
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
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)
- 기계발골육(MDCM),가슴살,스킨등의 닭고기 원료육을 86.03 ~86.05%의 주비율을 이루도록 준비하고, 이 86.03 ~86.05%의 원료육에 대두단백 6.19~6.21%, 정제염 1.52 ~ 1.54%, 아질산나트륨 0.01 ~ 0.03%, 인산염명신 0.30 ~ 0.33%, 엘아스코르빈산나트륨 0.04 ~ 0.06%, 엘글루타민산나트륨 0.40 ~ 0.42%, 백설탕 0.51 ~ 0.53%, 포도당 0.51 ~ 0.53%, 가루엿 2.06 ~ 2.08%, 복합스파이스에이취엘-2 0,88 ~ 0.90%, 스모크후레바 0.20 ~ 0.22%, 미트콜엘 0.02 ~ 0.04%, 숯불갈비맛엑기스 0.51 ~ 0.53%, 밀단백 0,68 ~ 0.70%의 부재료 비율이 혼합되며, 주재료인 원료육에 부재료가 혼합되면 이를 열처리 및 냉각한 후 포장용기 내부에 규정 중량씩 충진하여 진공 밀봉함과 동시에 고온고압살균기에서 멸균되어 이루어지는 것을 특징으로 하는 닭고기를 이용한 소시지 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082787A KR100370624B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 소시지 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082787A KR100370624B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 소시지 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020053286A KR20020053286A (ko) | 2002-07-05 |
KR100370624B1 true KR100370624B1 (ko) | 2003-02-05 |
Family
ID=27686582
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2000-0082787A KR100370624B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 소시지 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100370624B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101945298B1 (ko) | 2017-06-12 | 2019-02-08 | 한국식품연구원 | 오리스킨을 포함하는 오리햄 조성물 및 이의 제조방법 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020003347A (ko) * | 2001-12-20 | 2002-01-12 | 강동수 | 오리 기계발골육을 이용한 소시지 제조 |
KR100867689B1 (ko) * | 2007-05-09 | 2008-11-10 | 건국대학교 산학협력단 | 기계 발골 계육을 이용한 애완동물용 발효소시지의제조방법 |
CN101147597B (zh) * | 2007-11-05 | 2011-04-06 | 南京雨润食品有限公司 | 腌腊制品酸价控制辅料组合物及酸价控制的腌腊制品的制备方法 |
KR102315034B1 (ko) * | 2019-10-04 | 2021-10-20 | (주)우진푸드 | 축산 부산물을 이용한 소시지 |
-
2000
- 2000-12-27 KR KR10-2000-0082787A patent/KR100370624B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101945298B1 (ko) | 2017-06-12 | 2019-02-08 | 한국식품연구원 | 오리스킨을 포함하는 오리햄 조성물 및 이의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20020053286A (ko) | 2002-07-05 |
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