KR900012555A - 닭고기의 가공방법 - Google Patents

닭고기의 가공방법 Download PDF

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Publication number
KR900012555A
KR900012555A KR1019890002541A KR890002541A KR900012555A KR 900012555 A KR900012555 A KR 900012555A KR 1019890002541 A KR1019890002541 A KR 1019890002541A KR 890002541 A KR890002541 A KR 890002541A KR 900012555 A KR900012555 A KR 900012555A
Authority
KR
South Korea
Prior art keywords
chicken
skin
minutes
onion
pickling
Prior art date
Application number
KR1019890002541A
Other languages
English (en)
Other versions
KR910005272B1 (ko
Inventor
박태영
Original Assignee
박태영
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 박태영 filed Critical 박태영
Priority to KR1019890002541A priority Critical patent/KR910005272B1/ko
Publication of KR900012555A publication Critical patent/KR900012555A/ko
Application granted granted Critical
Publication of KR910005272B1 publication Critical patent/KR910005272B1/ko

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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
    • A23L13/50—Poultry products, e.g. poultry sausages

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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)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음

Description

닭고기의 가공방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 털을 뽑고 머리와 발 및 내장을 제거시킨 닭고기를 물 71%, 간장 9%, 백설탕 4%, 생마늘 1%, 양파 4%, 소금 1%의 혼합비로 된 양념액에 침지하여 4℃의 냉장고 온도에서 7일간 절인 후 70℃의 온도에서 약 30분간 건조시킨 다음 껍질을 벗긴 닭고기의 가슴살에 닭내장 부위의 지방을 도려 내어 붙여 135℃의 온도에서 약 1시간 30분간 가열시키고 냉각시키면서 외피에 붙은 기름기를 제거시킨 후 진공 포장하여서 됨을 특징으로 하는 닭고기의 가공방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890002541A 1989-02-28 1989-02-28 닭고기의 가공방법 KR910005272B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890002541A KR910005272B1 (ko) 1989-02-28 1989-02-28 닭고기의 가공방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890002541A KR910005272B1 (ko) 1989-02-28 1989-02-28 닭고기의 가공방법

Publications (2)

Publication Number Publication Date
KR900012555A true KR900012555A (ko) 1990-09-01
KR910005272B1 KR910005272B1 (ko) 1991-07-24

Family

ID=19284212

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890002541A KR910005272B1 (ko) 1989-02-28 1989-02-28 닭고기의 가공방법

Country Status (1)

Country Link
KR (1) KR910005272B1 (ko)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107568565A (zh) * 2017-08-07 2018-01-12 江苏久思乡食品科技有限公司 睢宁白山羊腿的四非熟制方法
CN107616426A (zh) * 2017-08-07 2018-01-23 江苏久思乡食品科技有限公司 气调包装睢宁白山羊四非熟制羊腿

Also Published As

Publication number Publication date
KR910005272B1 (ko) 1991-07-24

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