KR850002203A - Sausage manufacturing method with vegetable oil - Google Patents

Sausage manufacturing method with vegetable oil Download PDF

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Publication number
KR850002203A
KR850002203A KR1019830004212A KR830004212A KR850002203A KR 850002203 A KR850002203 A KR 850002203A KR 1019830004212 A KR1019830004212 A KR 1019830004212A KR 830004212 A KR830004212 A KR 830004212A KR 850002203 A KR850002203 A KR 850002203A
Authority
KR
South Korea
Prior art keywords
vegetable oil
sausage manufacturing
sausage
added
manufacturing process
Prior art date
Application number
KR1019830004212A
Other languages
Korean (ko)
Inventor
임종호
Original Assignee
강진우
주식회사 롯데햄·롯데우유
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 강진우, 주식회사 롯데햄·롯데우유 filed Critical 강진우
Priority to KR1019830004212A priority Critical patent/KR850002203A/en
Publication of KR850002203A publication Critical patent/KR850002203A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Edible Oils And Fats (AREA)

Abstract

내용 없음No content

Description

식물유를 첨가시킨 소시지(Sausage)의 제조방법.Sausage manufacturing method with the addition of vegetable oil.

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

식물유를 첨가시켜 소시지를 제조함에 있어서 비타민E를 0.01％ 첨가하고, 리놀레인산 50％ 이상 함유한 식물유를 15－22％(정제수 첨가량을 제외한 백분비)를 통상의 소시지 제조공정에 첨가시켜 소시지 제품의 리놀레인산의 함량이 4％－5％가 되도록 처리함을 특징으로 하는 식물유를 첨가시킨 소시지의 제조방법.In preparing sausages by adding vegetable oil, 0.01% of vitamin E was added, and vegetable oil containing 50% or more of linoleic acid was added to normal sausage manufacturing process by adding 15-22% (percentage except purified water addition amount) to the normal sausage manufacturing process. A method for producing a sausage containing vegetable oil, characterized by treating so that the content of linoleic acid is 4% -5%. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830004212A 1983-09-07 1983-09-07 Sausage manufacturing method with vegetable oil KR850002203A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830004212A KR850002203A (en) 1983-09-07 1983-09-07 Sausage manufacturing method with vegetable oil

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830004212A KR850002203A (en) 1983-09-07 1983-09-07 Sausage manufacturing method with vegetable oil

Publications (1)

Publication Number Publication Date
KR850002203A true KR850002203A (en) 1985-05-10

Family

ID=55176980

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830004212A KR850002203A (en) 1983-09-07 1983-09-07 Sausage manufacturing method with vegetable oil

Country Status (1)

Country Link
KR (1) KR850002203A (en)

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Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E601 Decision to refuse application