KR890001091B1 - A process for the manufacturing seasoned & dried slices of beef - Google Patents
A process for the manufacturing seasoned & dried slices of beefInfo
- Publication number
- KR890001091B1 KR890001091B1 KR8603069A KR860003069A KR890001091B1 KR 890001091 B1 KR890001091 B1 KR 890001091B1 KR 8603069 A KR8603069 A KR 8603069A KR 860003069 A KR860003069 A KR 860003069A KR 890001091 B1 KR890001091 B1 KR 890001091B1
- Authority
- KR
- South Korea
- Prior art keywords
- 2hrs
- product
- beef
- dried
- dried slices
- Prior art date
Links
Classifications
-
- 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
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A process for preparing seasoned jerk is presented. Thus, 5.0parts of seasoning contg. addible salt, soybean sauce, spices, MSG, and sodium hypochlorite was coated on 100parts of sliced meat and aged at 0-3≰C for 2hrs. The resulting meat was mixed at 3≰C and 90rpm for 6hrs. The product was placed on a toasting net, dried at 65≰C for 2hrs, 82≰C for 3hrs, 60≰C for 2hrs, and 40≰C for 2hrs, and finally cooled down to 20≰C to give final product. The process improved preservation of the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8603069A KR890001091B1 (en) | 1986-04-21 | 1986-04-21 | A process for the manufacturing seasoned & dried slices of beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR8603069A KR890001091B1 (en) | 1986-04-21 | 1986-04-21 | A process for the manufacturing seasoned & dried slices of beef |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR870009658A KR870009658A (en) | 1987-11-30 |
| KR890001091B1 true KR890001091B1 (en) | 1989-04-24 |
Family
ID=19249539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR8603069A KR890001091B1 (en) | 1986-04-21 | 1986-04-21 | A process for the manufacturing seasoned & dried slices of beef |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR890001091B1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100432238B1 (en) * | 2001-06-13 | 2004-05-22 | 주식회사 홍선코퍼레이션 | Processing method of soft jerked meat |
| KR20030000221A (en) * | 2001-06-22 | 2003-01-06 | 주식회사 하누산업 | Manufacturing method of soft jerked meat with high water-content, and curing solution therefor |
| KR100730997B1 (en) * | 2006-04-24 | 2007-06-22 | 건국대학교 산학협력단 | Method for manufacturing jerky by using pork |
-
1986
- 1986-04-21 KR KR8603069A patent/KR890001091B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR870009658A (en) | 1987-11-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 19980424 Year of fee payment: 10 |
|
| LAPS | Lapse due to unpaid annual fee |