KR100466945B1 - 소막창 제조방법 - Google Patents
소막창 제조방법 Download PDFInfo
- Publication number
- KR100466945B1 KR100466945B1 KR10-2002-0039559A KR20020039559A KR100466945B1 KR 100466945 B1 KR100466945 B1 KR 100466945B1 KR 20020039559 A KR20020039559 A KR 20020039559A KR 100466945 B1 KR100466945 B1 KR 100466945B1
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- KR
- South Korea
- Prior art keywords
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- small intestine
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- aged
- Prior art date
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Classifications
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- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (2)
- 일정크기의 소막창을 세척하여 이를 키위가 포함된 양념과 함께 숙성하고 숙성된 소막창을 포장/냉동하는 소막창 제조방법에 있어서,굵은 소금 400g으로 약 3분간 교반하여 세척한 다음 수분을 제거한 일정크기의 소막창 10kg을 끓인 물 1.34Kg, 쇠고기다시다 80g, 미원 40g, 소금 40g, 설탕 100g, 키위 30g을 혼합, 믹싱한 양념혼합물에 투입한 후 0℃에서 약 12~15시간 동안 숙성하고, 숙성된 소막창을 필요 단위로 진공포장한 후 영하 20℃이하에서 급냉하여서됨을 특징으로하는 소막창 제조방법.
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0039559A KR100466945B1 (ko) | 2002-07-09 | 2002-07-09 | 소막창 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0039559A KR100466945B1 (ko) | 2002-07-09 | 2002-07-09 | 소막창 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040006049A KR20040006049A (ko) | 2004-01-24 |
KR100466945B1 true KR100466945B1 (ko) | 2005-01-24 |
Family
ID=37315972
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0039559A KR100466945B1 (ko) | 2002-07-09 | 2002-07-09 | 소막창 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100466945B1 (ko) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100976779B1 (ko) * | 2007-12-06 | 2010-08-18 | 박수희 | 한방 웰빙 소막창의 제조방법 |
WO2011149155A1 (ko) * | 2010-05-28 | 2011-12-01 | Kim Kyung-Mi | 톳과 함초를 이용한 소 특양과 대창의 제조방법 |
KR101693156B1 (ko) | 2016-08-30 | 2017-01-09 | 주재원 | 수분 증발을 억제하고 잘 굳지 않는 막창 제조방법 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100466943B1 (ko) * | 2002-07-09 | 2005-01-24 | 손상봉 | 돼지막창 제조방법 |
CN102511834B (zh) * | 2011-12-21 | 2013-05-29 | 安徽天歌鹅业有限责任公司 | 一种即食鹅肠的加工方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR950016565A (ko) * | 1993-12-13 | 1995-07-20 | 유영학 | 즉석 곱창전골 조성물 |
KR19980019598A (ko) * | 1998-03-31 | 1998-06-05 | 최상철 | 육가공품의 제조방법 (manufacturing method of meat manufactured goods) |
KR19990024245A (ko) * | 1998-12-24 | 1999-03-25 | 박성찬 | 소박이 곱창 및 그 제조 방법 |
JP2000217548A (ja) * | 1999-01-29 | 2000-08-08 | Makoto Corporation:Kk | 馬肉、豚の胃袋、牛の腸を原料とする肉加工食品及びその製造方法 |
KR20010107047A (ko) * | 2000-05-24 | 2001-12-07 | 이수복 | 막창순대 |
-
2002
- 2002-07-09 KR KR10-2002-0039559A patent/KR100466945B1/ko active IP Right Grant
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR950016565A (ko) * | 1993-12-13 | 1995-07-20 | 유영학 | 즉석 곱창전골 조성물 |
KR19980019598A (ko) * | 1998-03-31 | 1998-06-05 | 최상철 | 육가공품의 제조방법 (manufacturing method of meat manufactured goods) |
KR19990024245A (ko) * | 1998-12-24 | 1999-03-25 | 박성찬 | 소박이 곱창 및 그 제조 방법 |
JP2000217548A (ja) * | 1999-01-29 | 2000-08-08 | Makoto Corporation:Kk | 馬肉、豚の胃袋、牛の腸を原料とする肉加工食品及びその製造方法 |
KR20010107047A (ko) * | 2000-05-24 | 2001-12-07 | 이수복 | 막창순대 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100976779B1 (ko) * | 2007-12-06 | 2010-08-18 | 박수희 | 한방 웰빙 소막창의 제조방법 |
WO2011149155A1 (ko) * | 2010-05-28 | 2011-12-01 | Kim Kyung-Mi | 톳과 함초를 이용한 소 특양과 대창의 제조방법 |
KR101693156B1 (ko) | 2016-08-30 | 2017-01-09 | 주재원 | 수분 증발을 억제하고 잘 굳지 않는 막창 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20040006049A (ko) | 2004-01-24 |
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