KR20010069495A - A fruit radish chicken - Google Patents

A fruit radish chicken Download PDF

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Publication number
KR20010069495A
KR20010069495A KR1020010017511A KR20010017511A KR20010069495A KR 20010069495 A KR20010069495 A KR 20010069495A KR 1020010017511 A KR1020010017511 A KR 1020010017511A KR 20010017511 A KR20010017511 A KR 20010017511A KR 20010069495 A KR20010069495 A KR 20010069495A
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South Korea
Prior art keywords
radish
chicken
fruit
preparing
cutting
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KR1020010017511A
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Korean (ko)
Inventor
임응천
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임응천
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Priority to KR1020010017511A priority Critical patent/KR20010069495A/en
Publication of KR20010069495A publication Critical patent/KR20010069495A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: A method for preparing a fruit dice garnished with chicken using several fruits such as radish, apple, pear, and pineapple is provided, which have various active principles and help the digestion of meat. CONSTITUTION: A method for preparing a fruit dice garnished with chicken comprises the steps of: (i) a first step to pre-treat radish, apple, pear, and pineapple by removing useless parts; (ii) a second step to dice in a size of 1.0-1.3cm; and (iii) a third step to add water, salt, sugar, and vinegar, and then maturate at the normal temperature for 6-8 hours.

Description

치킨 과일 무 제조방법 {A fruit radish chicken}How to make chicken fruit radish {A fruit radish chicken}

본 발명은 치킨 과일 무 제조방법에 관한 것으로 다음의 재료로 이루어진다.The present invention relates to a method for producing chicken fruit radish and consists of the following ingredients.

무 1500 g 1개1 g of radish 1

사가 300 g 3개Saga 300 g three

배 300 g 2개Two 300 g of pears

파인애플 300 g 2개Two 300 g of pineapples

물 2 ℓ(2000cc)2 liters of water (2000 cc)

식초 10 g (물로 희석하여 사용)10 g of vinegar (diluted with water)

소금 5 g5 g of salt

설탕 50 g50 g of sugar

상기 재료 중 무, 사과, 배, 파인애플은 1.0cm ∼ 1.3cm가량 절단한 후 무를 먼저 물, 식초, 소금, 설탕을 혼합하여 살균된 항아리에 상온 18℃에서 6시간 ∼ 8시간 가량 숙성시킨 다음 사과, 배, 파인애플을 다시 혼합하여 색상, 맛, 영양이 우수한 치킨 과일 무를 제조한다.After cutting radish, apple, pear, and pineapple about 1.0cm ~ 1.3cm, the radish is first mixed with water, vinegar, salt and sugar, and then aged in a sterilized jar at room temperature for 18 hours for 6 hours to 8 hours. Remix pears and pineapples to produce chicken fruit radish with excellent color, flavor and nutrition.

무는 포도당과 설탕 때문에 단맛이 나고, 매운맛은 유황화합물 때문이다. 무에는 전분분해효소인 아밀라아제(디아스타아제)가 많고 요소를 분해해서 암모니아를 만드는 산화효소, 체내에서 생기는 해로운 과산화수소를 물과 산소로 분해하는 카탈라아제효소등 생리적으로 중요한 작용을 하는 효소가 매우 많다. 그외에 지방분해효소인 에스테라제도 들어있다.Radishes are sweet because of glucose and sugar, and the spiciness is due to sulfur compounds. There are many amylase (diastases), which are starch degrading enzymes, and many physiologically important enzymes such as oxidases that break down urea to make ammonia, and catalase enzymes that break down harmful hydrogen peroxide from the body into water and oxygen. There is also an esterase called lipolytic enzyme.

사과의 주성분은 탄수화물이며 비타민C 와 무기염류가 풍부하다. 섬유질도 많기 때문에 정장 효과가 있으며 칼륨을 많이 함유하고 있어 혈압의 균형을 이루게 하는데 도움이 되고 육식으로 과잉 흡수된 염분을 배출시켜준다.Apple's main ingredient is carbohydrates and is rich in vitamin C and mineral salts. It also has a lot of fiber, so it has a formal effect and contains a lot of potassium, which helps balance blood pressure and release excess salt absorbed by meat.

배는 주성분은 탄수화물이며 강알칼리성 식품으로 혈액을 중성으로 유지시켜 건강 증진에 좋다.Pear is a carbohydrate whose main ingredient is strong alkaline food, which is good for health by keeping blood neutral.

파인애플은 다즙(多汁)이며 수크로오스, 시트르산이 함유되어 있으며 신맛과 단맛이 있다. 비타민C가 과실 중 가장 많으며 브로멜린이라고 하는 단백질 분해효소를 함유하므로 육류의 소화를 돕는다.Pineapple is succulent, contains sucrose and citric acid, and has a sour and sweet taste. Vitamin C is the most fruit and contains proteolytic enzymes called bromelain to help digest meat.

제품의 유통을 위해 살균된 포장으로 출하하면 국내 치킨전문점에서 치킨 과일 무(본 발명자가 붙임)를 사용할 경우 무, 사과, 배, 파인애플의 소비촉진으로 어려운 농가의 소득증대 효과가 기대된다.If the product is shipped in sterile packaging for distribution, the use of chicken fruit radish (applied by the present inventors) in the domestic chicken specialty store is expected to increase incomes of farmers, which is difficult due to the promotion of consumption of radish, apples, pears and pineapples.

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Claims (5)

치킨 과일 무 제조방법과How to Make Chicken Fruit Radish 제1항에 있어서 무는 무청 기타 불필요한 부분을 제거 깨끗이 세척한 후 1.0cm∼1.3cm가량 절단하여 제조하는 치킨 과일 무 제조방법The method for preparing chicken fruit radish according to claim 1, which is prepared by cutting about 1.0cm to 1.3cm after removing radish and other unnecessary parts. 제1항에 있어서 사과는 꼭지, 씨 기타 불필요한 부분을 제거 깨끗이 세척한 후 1.0cm∼1.3cm가량 절단하여 제조하는 치킨 과일 무 제조방법The method of claim 1, wherein the apples are prepared by cutting off the nipples, seeds and other unnecessary parts, and then cutting them about 1.0 cm to 1.3 cm. 제1항에 있어서 배는 껍질, 씨, 꼭지 기타 불필요한 부분을 제거 깨끗이 세척한 후 1.0cm∼1.3cm가량 절단하여 제조하는 치킨 과일 무 제조방법The method of claim 1, wherein the pear is a method of preparing chicken fruit radish prepared by cutting the skin, seeds, taps, and other unnecessary parts, and then cutting 1.0cm to 1.3cm. 제1항에 있어서 파인애플은 껍질, 잎 기타 불필요한 부분을 제거 깨끗이 세척한 후 1.0cm∼1.3cm가량 절단하여 제조하는 치킨 과일 무 제조방법The method of claim 1, wherein the pineapple is a method of preparing a chicken fruit radish prepared by cutting about 1.0cm to 1.3cm after removing the skin, leaves and other unnecessary parts.
KR1020010017511A 2001-03-29 2001-03-29 A fruit radish chicken KR20010069495A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210123691A (en) 2020-04-03 2021-10-14 주식회사 한울 Chicken radish seasoning using pineapple concentrate and manufacturing method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980077627A (en) * 1997-04-22 1998-11-16 최원배 Manufacturing method of pickled radish effective for the prevention of tooth decay
KR20000000504A (en) * 1999-10-30 2000-01-15 김미리 Manufacturing process for pickled turnip
KR20010025563A (en) * 2001-01-05 2001-04-06 권재중 Radish cube kimchi for chickens and its manufacturing method
KR20020007660A (en) * 2000-07-18 2002-01-29 오영철 a

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980077627A (en) * 1997-04-22 1998-11-16 최원배 Manufacturing method of pickled radish effective for the prevention of tooth decay
KR20000000504A (en) * 1999-10-30 2000-01-15 김미리 Manufacturing process for pickled turnip
KR20020007660A (en) * 2000-07-18 2002-01-29 오영철 a
KR20010025563A (en) * 2001-01-05 2001-04-06 권재중 Radish cube kimchi for chickens and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210123691A (en) 2020-04-03 2021-10-14 주식회사 한울 Chicken radish seasoning using pineapple concentrate and manufacturing method thereof

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