KR910009180A - How to make meat jerky of pork meat - Google Patents

How to make meat jerky of pork meat Download PDF

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Publication number
KR910009180A
KR910009180A KR1019890016507A KR890016507A KR910009180A KR 910009180 A KR910009180 A KR 910009180A KR 1019890016507 A KR1019890016507 A KR 1019890016507A KR 890016507 A KR890016507 A KR 890016507A KR 910009180 A KR910009180 A KR 910009180A
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KR
South Korea
Prior art keywords
meat
jerky
pork
make
temperature
Prior art date
Application number
KR1019890016507A
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Korean (ko)
Inventor
백웅기
Original Assignee
백웅기
주식회사 코델리
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 백웅기, 주식회사 코델리 filed Critical 백웅기
Priority to KR1019890016507A priority Critical patent/KR910009180A/en
Publication of KR910009180A publication Critical patent/KR910009180A/en

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

내용 없음No content

Description

돈 정육의 보관성 육포 제조방법How to make meat jerky of pork meat

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

Claims (1)

축산 돈정육을 만육기에서 약 3m/m 크기의 입자로 만육한 햄육 87-88%와 삼겹육 10%를 향신료등의 첨가물 약 2-3%와 혼합하여 0-5℃의 냉장온도에서 하루 이상 숙성시켜 맛이들고 색상이 발색된 것을 충전기에서 육포용 노즐을 사용하여 얇고 일정폭이되게 충진한 다음 건조장치에서 80-90℃의 온도로 4-6시간 정도 건조하여 진공 포장하고 이를 약 80℃의 정수에서 10분 가량 2차 살균시켜서됨을 특징으로 한 돈정육의 보관성 육포제조방법.At least 1 day at the refrigeration temperature of 0-5 ℃ by mixing 87-88% of ham meat and 10% of pork belly meat with about 2-3% of additives such as spices. Aged, flavored and colored were filled in a thin and constant width using a jerky nozzle in a charger, and then dried in a drying apparatus at a temperature of 80-90 ° C for 4-6 hours and vacuum-packed. The sterilized beef jerky manufacturing method of pork meat, characterized in that the second sterilization for about 10 minutes at the purified water. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890016507A 1989-11-14 1989-11-14 How to make meat jerky of pork meat KR910009180A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890016507A KR910009180A (en) 1989-11-14 1989-11-14 How to make meat jerky of pork meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890016507A KR910009180A (en) 1989-11-14 1989-11-14 How to make meat jerky of pork meat

Publications (1)

Publication Number Publication Date
KR910009180A true KR910009180A (en) 1991-06-28

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ID=67660980

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890016507A KR910009180A (en) 1989-11-14 1989-11-14 How to make meat jerky of pork meat

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KR (1) KR910009180A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473837B1 (en) * 2004-03-15 2005-03-14 김달영 Dried slices of mixed fish and its manufacturing process
KR100730997B1 (en) * 2006-04-24 2007-06-22 건국대학교 산학협력단 Method for manufacturing jerky by using pork
KR100734029B1 (en) * 2006-04-20 2007-06-29 건국대학교 산학협력단 A method for preparation of high-quality korean jerky using unpopular region of pork meat

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473837B1 (en) * 2004-03-15 2005-03-14 김달영 Dried slices of mixed fish and its manufacturing process
KR100734029B1 (en) * 2006-04-20 2007-06-29 건국대학교 산학협력단 A method for preparation of high-quality korean jerky using unpopular region of pork meat
KR100730997B1 (en) * 2006-04-24 2007-06-22 건국대학교 산학협력단 Method for manufacturing jerky by using pork

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