KR20150031104A - Egg packing unit and method for producing functional egg - Google Patents
Egg packing unit and method for producing functional egg Download PDFInfo
- Publication number
- KR20150031104A KR20150031104A KR20130110631A KR20130110631A KR20150031104A KR 20150031104 A KR20150031104 A KR 20150031104A KR 20130110631 A KR20130110631 A KR 20130110631A KR 20130110631 A KR20130110631 A KR 20130110631A KR 20150031104 A KR20150031104 A KR 20150031104A
- Authority
- KR
- South Korea
- Prior art keywords
- cap
- ducks
- ducklings
- duck
- heating
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- 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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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D43/00—Lids or covers for rigid or semi-rigid containers
- B65D43/02—Removable lids or covers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
- B65D85/32—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for eggs
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
The present invention relates to a unit and a method, and more particularly, to a duck packaging unit and a method for producing a functional duck.
In general, eggs of birds are high protein foods containing various nutrients, and they have been widely used for a long time. Currently, eggs, boiled eggs, fried eggs are specially processed as well as used in steam rooms and baths.
Among the eggs of these algae, the duck is 88% in respect to the whites and 49% in the yolk, and thus has a disadvantage in that it is easily deteriorated and broken when stored at room temperature, resulting in poor storage stability.
In addition, there is a disadvantage that when the ducklings are smoked, there is a characteristic odor of the ducklings. The ducklings' shells contain harmful substances such as salmonella, pesticides and heavy metals among small cracks which are small enough to be visually confirmed. In addition, there is a serious problem in the eating habits caused by the pollutants in recent years.
Furthermore, it is easy to transport and store easily compared with ordinary ducklings, and it is easily corroded even in the case of ducklings, so that it can not be utilized only as a short-term preserved food, and it is inconvenient to carry a separate seasoning salt together with the salt for cooking have.
Also, when carrying the seasoned ducks as described above, the ducks can be stored in various units and moved. At this time, it is a very important question how to keep hyacinth safely for external shock.
Embodiments of the present invention are directed to providing a method of making an alum, especially a duck packaging unit and a functional duck.
In one aspect of the present invention, there is provided a method of manufacturing a honeycomb structure, which includes a first cap formed of a loess material and having a space formed therein to surround a part of the outer surface of the baked omelet to which the seasoning liquid is added, And a second cap which is formed of a loess material and forms a bird egg shape by being coupled with the first cap.
At least one of the first cap and the second cap may be baked by applying heat.
The cap may further include an adhesive member installed at a portion where the first cap and the second cap meet with each other to couple the first cap and the second cap.
The apparatus may further include a packaging box having a seating groove on which at least one of the first cap and the second cap is seated.
According to another aspect of the present invention, there is provided a method of manufacturing a cap, comprising the steps of: preparing a first cap and a second cap of a loess material in which a space is formed, aging the duck and then permeating the cooking liquid; And heating the first cap and the second cap by applying heat to the second cap.
The method may further include heating the first cap and the second cap at a temperature between 800 and 900 degrees.
In addition, the step of aging the ducks and infiltrating the duck broth may include aging the ducks at 55 degrees for 3 to 5 days, mixing the aged ducks with the seasoning liquid at a pressure of 1.5 Kg for 4 hours to permeate the seasoning liquid into the ducklings.
The method may further include washing the duck.
The step of heating and drying the ducklings may include heating the first cap, the ducklings and the second cap at a temperature of 114 ° C for 3 hours, baking the first cap, the ducklings and the second cap, , And drying the second cap at room temperature.
The method may further include applying an adhesive member to a portion where the first cap and the second cap come in contact with each other such that a contact portion between the first cap and the second cap is obscured after completion of heat drying.
The method may further include the step of placing the first cap and the second cap in which the ducklings are inserted into the packaging box after the completion of the heating and drying.
Embodiments of the present invention are capable of easily carrying functional eggs and protecting them from external impacts. In addition, embodiments of the present invention can recycle resources by utilizing a first cap and a second cap, which are used in the production of functional eggs, as an egg wrapping unit.
FIG. 1 is a perspective view showing a carton packing unit according to an embodiment of the present invention.
2 is a cross-sectional view taken along the line II-II in Fig.
FIG. 3 is a flowchart showing a manufacturing procedure for manufacturing a functional oligos according to an embodiment of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The present invention will become more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. It is noted that the terms "comprises" and / or "comprising" used in the specification are intended to be inclusive in a manner similar to the components, steps, operations, and / Or additions. The terms first, second, etc. may be used to describe various elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. In the following examples, ducks are presented, but they can also be applied to other eggs.
FIG. 1 is a perspective view showing an ORI-
1 and 2, the
The
The end of the
Meanwhile, the
The
On the other hand, the
The
As described above, the
The
Therefore, the
Hereinafter, a method for producing the
FIG. 3 is a flowchart showing a manufacturing procedure for manufacturing the
The
When the
On the other hand, when the above process is completed, the
When the drying is completed as described above, the duck (10) and the seasoning liquid are put into the pressurizing type infiltrator and maintained at the pressure of 1.5 Kg for about 4 hours, so that the seasoning liquid can be infiltrated into the duckels (10). At this time, it is also possible to sterilize or wash the
As described above, the seasoning liquid to be infiltrated into the
After the infiltration of the seasoning liquid is completed as described above, the
Once the
When the
When the above process is completed, the
When the drying time at room temperature has elapsed for a certain period of time, an
When the above process is completed, the
Therefore, the functional olive (10) can be produced easily and quickly. In addition, since the
Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. Accordingly, it is intended that the appended claims cover all such modifications and variations as fall within the true spirit of the invention.
10: Duck
100: Oriental wrapping unit
110: first cap
120: second cap
130:
140: packing box
Claims (11)
And a second cap which is formed of a loess material and forms a shape of an algae by engaging with the first cap so that a space is formed to surround the other part than the outer surface of the oar enclosed by the first cap, Duck packing unit.
Wherein at least one of the first cap and the second cap is heat-applied and baked.
And an adhesive member provided at a portion where the first cap and the second cap meet with each other to engage the first cap and the second cap.
And a packing box in which a seating groove on which at least one of the first cap and the second cap is seated is formed.
Aging the ducks and infiltrating the cooked liquid; And
Placing the ducks in the first cap and the second cap, and applying heat to the first cap and the second cap to heat dry the duck.
And heating the first cap and the second cap at a temperature between 800 ° C and 900 ° C to dry.
The step of immersing the ducks into the cooking liquid,
Aging the ducks at 55 degrees for 3 to 5 days; And
The aged ducklings are kept in a pressurized infiltrator at a pressure of 1.5 Kg for 4 hours in the state of adding the seasoning liquid to permeate the ducklings into the ducklings.
And washing the ducks. ≪ Desc / Clms Page number 19 >
The step of heating and drying the ducklings comprises:
Baking the first cap, the oleander, and the second cap by applying heat at a temperature of 114 degrees for 3 hours; And
Drying the first cap, the duck, and the second cap at room temperature after the heating is pigmented.
And applying an adhesive member to a portion where the first cap and the second cap come in contact with each other so that the contact portion of the first cap and the second cap is obscured after the completion of the heating and drying.
And placing the first cap and the second cap, in which the ducklings are inserted, in a packaging box after the heating and drying is completed.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20130110631A KR20150031104A (en) | 2013-09-13 | 2013-09-13 | Egg packing unit and method for producing functional egg |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20130110631A KR20150031104A (en) | 2013-09-13 | 2013-09-13 | Egg packing unit and method for producing functional egg |
Publications (1)
Publication Number | Publication Date |
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KR20150031104A true KR20150031104A (en) | 2015-03-23 |
Family
ID=53024888
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR20130110631A KR20150031104A (en) | 2013-09-13 | 2013-09-13 | Egg packing unit and method for producing functional egg |
Country Status (1)
Country | Link |
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KR (1) | KR20150031104A (en) |
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2013
- 2013-09-13 KR KR20130110631A patent/KR20150031104A/en active IP Right Grant
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