KR100370625B1 - 닭고기를 이용한 햄 제조방법 - Google Patents
닭고기를 이용한 햄 제조방법 Download PDFInfo
- Publication number
- KR100370625B1 KR100370625B1 KR10-2000-0082789A KR20000082789A KR100370625B1 KR 100370625 B1 KR100370625 B1 KR 100370625B1 KR 20000082789 A KR20000082789 A KR 20000082789A KR 100370625 B1 KR100370625 B1 KR 100370625B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- chicken
- ham
- raw
- ratio
- 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)
- 순정육,가슴살,스킨등의 닭고기 원료육이 82.97 ~82.99%로 주비율을 이루도록 마련하고, 이 주재료인 닭고기 원료육에 대두단백 2.80 ~2.82%, 정제염 2.07 ~2.09%, 아질산아트륨 0.01 ~0.03%, 인산염(#5) 0.30 ~0.32%, 엘아스코르빈산나트륨 0.05 ~0.07%, 엘글루타민산나트륨 0.30 ~0.32%, 정백당 1.41 ~1.43%, 복합스파이스에취엘2 0.50 ~0.52%, 미트콜엘 0.09 ~0.11%, 시즈닝제이엠0.12 ~0.14%, 불고기양념장 2.02 ~2.04%, 소맥글루텐 6.08 ~6.10%, 참기름 0.04 ~0.06%, 마늘분말 0.40 ~0.42%, 생강분말 0.07 ~0.09%, 스모크후레바 0.07 ~0.09%, 밀단백 0.53 ~0.55%의 비율로 부재료를 혼합하고, 상기 주재료인 원료육에 부재료가 염지 및 혼합되면 이를 열처리 및 냉각한 후 포장용기 내부에 규정 중량씩 충진하여 진공 밀봉함과 동시에 고온고압살균기에서 멸균되어 이루어지는 것을 특징으로 하는 닭고기를 이용한 햄 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082789A KR100370625B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 햄 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082789A KR100370625B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 햄 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020054101A KR20020054101A (ko) | 2002-07-06 |
KR100370625B1 true KR100370625B1 (ko) | 2003-02-05 |
Family
ID=27686583
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2000-0082789A KR100370625B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 햄 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100370625B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180076403A (ko) * | 2016-12-27 | 2018-07-06 | 공주대학교 산학협력단 | 닭고기 소시지의 제조방법 |
-
2000
- 2000-12-27 KR KR10-2000-0082789A patent/KR100370625B1/ko active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
KR20020054101A (ko) | 2002-07-06 |
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