KR20090016258A - Method for preparing a fowl foot - Google Patents

Method for preparing a fowl foot Download PDF

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Publication number
KR20090016258A
KR20090016258A KR1020070080763A KR20070080763A KR20090016258A KR 20090016258 A KR20090016258 A KR 20090016258A KR 1020070080763 A KR1020070080763 A KR 1020070080763A KR 20070080763 A KR20070080763 A KR 20070080763A KR 20090016258 A KR20090016258 A KR 20090016258A
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KR
South Korea
Prior art keywords
chicken
chicken foot
foot
processing step
meat
Prior art date
Application number
KR1020070080763A
Other languages
Korean (ko)
Inventor
이규찬
Original Assignee
이규찬
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이규찬 filed Critical 이규찬
Priority to KR1020070080763A priority Critical patent/KR20090016258A/en
Publication of KR20090016258A publication Critical patent/KR20090016258A/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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/302Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/306Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/318Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat

Abstract

The present invention relates to a method for producing chicken foot meat, which includes, in particular, preparing raw materials for washing chicken foot bones by hand and then putting flour and salt cleanly; The chicken foot primary processing step of washing the chicken foot lean meat after the raw material preparation step with boiled water with the sake to clean 2-3 times with clean cold water; Chicken foot secondary processing step of boiled chicken foot lean meat after the first step of the chicken processing step soy sauce, chilled red pepper, syrup, chopped garlic, ginger, red pepper paste, minced onion, minced onion is added to the cooker boiled to prepare a kneading; And a low temperature refrigeration step of storing the chicken foot pieces prepared through the chicken foot secondary processing step 300 at a low temperature once or twice and then storing them in a refrigerator.

This is, firstly, collagen and protein ingredients effective in skin care, immune function enhancement, osteoporosis, as well as provide a variety of sheep-rich chicken feet.

Second, by providing chicken foot meat, which is a low-calorie, low-cholesterol, high-protein nutritious food, there are effects such as dieting of the human body, anti-aging, and improved skin beauty.

Third, chitin, chitosan, and other foods that are effective for neuralgia, arthritis, etc. There is an effect that can suppress the aging of the human skeleton.

Fourth, there is a variety of nutrients, but the bones of the chicken feet to facilitate the consumer's intake by providing the kneading state that has the effect of making the consumer easy to eat while chewing.

Fifth, the consumption of chicken feet is increased, thereby promoting the consumption of chicken has a feature that can contribute to increase in farm household income.

Description

Chicken foot meat production method {Method for preparing a fowl foot}

The present invention relates to a method for manufacturing chicken foot meat, and more particularly, by preparing chicken foot meat containing various nutrients and the effects of improving human immune function, skin improvement, and diet, the nutrition is rich and effective to the human body. The present invention relates to a method for manufacturing chicken foot meat, which can be provided to the consumer and can be conveniently consumed by the consumer even when eating.

Chicken feet, which refer to chicken legs rich in nutrition, are known to enhance the taste of food and to be effective in skin care, immune function, and osteoporosis. In addition to proteins such as collagen, gelatin (protein extracted from animal tissue) Substance).

In addition, chondroitin, which is contained in gelatin, improves skin beauty, and in particular, prevents aging of the skin and makes the skin elastic.

In addition, chicken feet are low calorie, low cholesterol, high protein foods contain dietary benefits and contains collagen ingredients, unsaturated acid, linoleic acid has the effect of improving the skin of women fine.

In addition, in addition to the anti-cancer effect, the zinc component contained in chicken feet is to help control blood sugar, diabetes, energy, immune function, and children's growth.

In addition, chitin and chitosan contained in chicken feet have a hemostatic effect through the promotion of blood coagulation and human immune enhancement effect, and DHA, EPA is also contained in chicken feet to help the human brain development.

However, conventionally, there is a problem that chicken feet that provide nutrition and yet effective efficacy to the human body are not conveniently provided to consumers.

In addition, there was a problem that the intake of children or women in the shape of the chicken feet appear to the naked eye.

An object of the present invention is to solve the problems of the prior art described above, to provide a chicken foot meat preparation manufacturing method that can be conveniently ingested by the customer by preparing a chicken foot in a nutritious state that provides nutrition and rich efficacy to the human body. have.

In addition, it is to provide a chicken foot meat production method that can increase the farm household income by promoting the consumption of chicken.

Hereinafter, the chicken foot meat production method containing ginseng in the present invention will be described in detail.

In order to achieve the above object, the present invention, the raw material preparation step to clean the chicken bones and then put flour and salt; The chicken foot primary processing step of washing the chicken foot lean meat after the raw material preparation step with boiled water with the sake to clean 2-3 times with clean cold water; Chicken foot secondary processing step of boiled chicken foot lean meat after the first step of the chicken processing step soy sauce, chilled red pepper, syrup, chopped garlic, ginger, red pepper paste, minced onion, minced onion is added to the cooker boiled to prepare a kneading; And a low temperature refrigeration step of storing the chicken foot pieces prepared through the chicken foot secondary processing step at a low temperature once or twice and storing them in a refrigerator. At this time, the chicken foot secondary processing step is prepared by adding soy sauce 100g, chilled red pepper 100g, starch syrup 90g, minced garlic 30g, ginger 8g, red pepper paste 30g, minced onion 15g, minced green onion 15g per 1kg of chicken foot lean meat to the total weight of the seasoning Can be. In addition, the total weight of the seasoning can be prepared by adding soy sauce 100g, starch syrup 100g, minced garlic 30g, ginger 8g, minced onion 15g, minced 15g, minced chilled pepper 30g per 1kg chicken foot lean meat. In another aspect, the present invention provides chicken feet meat prepared according to the method described above.

First, collagen and protein ingredients that are effective in skin care, immune function enhancement, osteoporosis, as well as provide a variety of sheep-rich chicken feet.

Second, by providing chicken foot meat, which is a low-calorie, low-cholesterol, high-protein nutritious food, there are effects such as dieting of the human body, anti-aging, and improved skin beauty.

Third, chitin, chitosan, and other foods that are effective for neuralgia, arthritis, etc. There is an effect that can suppress the aging of the human skeleton.

Fourth, there is a variety of nutrients, but the bones of the chicken feet to facilitate the consumer's intake by providing the kneading state that has the effect of making the consumer easy to eat while chewing.

Fifth, the consumption of chicken feet is increased, thereby promoting the consumption of chicken has a feature that can contribute to increase in farm household income.

Specific features and other advantages of the present invention will become more apparent from the following description of the preferred embodiments.

The present invention, as shown in Figure 1, after the bones of chicken bones manually prepared raw material step 100 to clean and put flour and salt; Chicken foot primary processing step (200) to wash two to three times with clean cold water after boiled together with taste liquor in the water breaking the chicken foot lean meat preparation step; Chicken foot chops after the chicken foot primary processing step, soy sauce, chilled red pepper powder, starch syrup, minced garlic, ginger, red pepper paste, chopped onion, minced onion, boiled in a pot added to the boiled chicken foot manufacturing step ( 300); And a low temperature refrigeration step (400) for storing the chicken foot pieces prepared through the chicken foot secondary processing step 300 at a low temperature once or twice and then storing them in a refrigerator.

1) Raw material preparation stage (100)

In the above process, the chicken foot bones are manually boned (the operation of separating bones from the flesh), and the chicken foot meat is removed by mixing flour and salt.

2) chicken foot primary processing step (200)

In the above process, the raw chicken foot lean meat after the preparation step (100) is put together with taste liquor (with seasoning added to liquor made from rice as a liquor used for cooking) and boiled and then washed 2-3 times with clean cold water. do.

At this time, in order to control the meat quality of the chicken foot lean meat may be repeated 1 to 2 times by adjusting the boiling process and washing.

3) Chicken foot secondary processing step (300)

The process is to put the chicken foot lean meat after the chicken foot primary processing step 200, put in a cooked soy sauce, soft pepper powder, syrup, chopped garlic, ginger, red pepper paste, chopped onion, chopped green onions.

At this time, with respect to the total weight of the seasoning, soy sauce 100g, red pepper powder 100g, syrup 90g, minced garlic 30g, ginger 8g, red pepper paste 30g, minced onion 15g, minced onion 15g is added per 1kg chicken foot lean meat to form a spicy taste It can be prepared.

In addition, the chicken foot in the second processing step (300) for the total weight of the seasoning chicken foot lean meat 100g per 1kg, starch syrup 100g, minced garlic 30g, ginger 8g, minced onion 15g, minced green onion 15g, chopped chilled pepper is added to 30g If you are to produce a mild flavor chicken feet meat to form a mild taste.

As such, the soy sauce, syrup, minced garlic, minced garlic, minced onion, minced onion, minced chilli pepper, which are added per 1 kg of chicken foot lean meat to the gross weight of Yangnyeong in the second step of processing chicken feet, chicken feet are the taste or raw material desired by consumers. Mixing ratio is changed according to the weight of the lean meat will be able to manufacture chicken feet.

4) Low temperature refrigeration step (400)

The process is to store the chicken foot meat prepared through the above-described raw material preparation step 100 and the chicken feet 1, 2 and 200 (300) 1 to 2 times at low temperature and then stored in the refrigerator.

The temperature of the refrigerator in the low temperature storage step 400 may be variously changed and applied according to a selection of a storage engine and a method of cooking by the user.

As described above, the chicken foot meat production method prepared according to the present invention has an advantage of providing a variety of nutrition and easy to consume by consumers.

In addition, the consumption of chicken feet is increased, thereby facilitating the consumption of chicken has the advantage that can contribute to increase in farm household income.

While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.

1 is a process flow diagram illustrating a chicken foot meat production method according to the present invention.

       <Code Description of Main Parts of Drawing>

100: raw material preparation step 200: chicken feet primary processing step

300: chicken foot secondary processing step 400: cold storage step

Claims (4)

Raw material preparation step 100 to clean the bones of chicken bones and then put flour and salt clean; Chicken foot primary processing step (200) to wash two to three times with clean cold water after boiled together with taste liquor in the water breaking the chicken foot lean meat preparation step; Chicken foot chops after the chicken foot primary processing step, soy sauce, chilled red pepper powder, starch syrup, minced garlic, ginger, red pepper paste, chopped onion, minced onion, boiled in a pot added to the boiled chicken foot manufacturing step ( 300); And, Chicken foot knitting production method comprising a; cold storage step (400) for storing in the refrigerator after cooling the chicken foot knitted meat prepared through the chicken foot secondary processing step 300 at a low temperature 1-2 times. The method according to claim 1, The chicken foot secondary processing step 300 is Chicken foot meat production method characterized in that is prepared by adding 100g soy sauce, 100g, red pepper powder 100g, starch syrup 90g, minced garlic 30g, ginger 8g, red pepper paste 30g, minced onion 15g, 15g minced onion per 1kg of chicken seasoning . The chicken foot secondary processing step 300 is Chicken foot meat production method characterized in that the production of soy sauce 100g, starch syrup 100g, minced garlic 30g, ginger 8g, chopped onion 15g, chopped green onion 15g, chopped chilli pepper 30g is added to the total weight of the seasoning. Chicken paw meat, characterized in that prepared according to the method of any one of claims 1 to 3.
KR1020070080763A 2007-08-10 2007-08-10 Method for preparing a fowl foot KR20090016258A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020070080763A KR20090016258A (en) 2007-08-10 2007-08-10 Method for preparing a fowl foot

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020070080763A KR20090016258A (en) 2007-08-10 2007-08-10 Method for preparing a fowl foot

Publications (1)

Publication Number Publication Date
KR20090016258A true KR20090016258A (en) 2009-02-13

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020070080763A KR20090016258A (en) 2007-08-10 2007-08-10 Method for preparing a fowl foot

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652995A (en) * 2012-09-19 2014-03-26 成都与康科技有限公司 Probiotic bacteria chicken feet and preparation method thereof
CN109744486A (en) * 2019-01-24 2019-05-14 武汉仁川食品有限公司 A kind of production method of tiger fur chicken feet

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652995A (en) * 2012-09-19 2014-03-26 成都与康科技有限公司 Probiotic bacteria chicken feet and preparation method thereof
CN109744486A (en) * 2019-01-24 2019-05-14 武汉仁川食品有限公司 A kind of production method of tiger fur chicken feet

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