KR920021051A - How to make instant chicken steak - Google Patents

How to make instant chicken steak Download PDF

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Publication number
KR920021051A
KR920021051A KR1019910008289A KR910008289A KR920021051A KR 920021051 A KR920021051 A KR 920021051A KR 1019910008289 A KR1019910008289 A KR 1019910008289A KR 910008289 A KR910008289 A KR 910008289A KR 920021051 A KR920021051 A KR 920021051A
Authority
KR
South Korea
Prior art keywords
make instant
instant chicken
chicken steak
smoked
steak
Prior art date
Application number
KR1019910008289A
Other languages
Korean (ko)
Other versions
KR940004891B1 (en
Inventor
강용조
Original Assignee
강용조
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 강용조 filed Critical 강용조
Priority to KR1019910008289A priority Critical patent/KR940004891B1/en
Publication of KR920021051A publication Critical patent/KR920021051A/en
Application granted granted Critical
Publication of KR940004891B1 publication Critical patent/KR940004891B1/en

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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

Abstract

내용 없음.No content.

Description

인스턴트치킨 스테이크의 제조방법How to make instant chicken steak

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

뼈와 계피가 제거된 계육을 일정 두께로 절단 편육하여 1차 가공하고 이 계육 10kg에 대해 간장 300g, 설탕 120g, 마늘 60g, 후추 30g, 생강즙 30g, 양파즙 60g, 참기름 20g을 혼합한 양념액즙을 가하여 3-5℃에서 12시간 정도 방치하여 조미한 후 훈제가마에서 100-160℃로 훈제하여 진공포장함을 특징으로 하고 필요에 따라서 닭뼈분과 식염, 건마늘, 건생강, 후추분의 조제 분말을 스프로서 소포장하여 함께 인스턴트 식품으로 하는 인스턴트 치킨 스테이크 제조방법.Bone and cinnamon-removed poultry is cut and knitted to a certain thickness. It is then seasoned by leaving it at 3-5 ℃ for 12 hours and then smoked at 100-160 ℃ in a smoked kiln to vacuum packaging. A method for preparing instant chicken steaks, which are packaged as soups and used together as instant foods. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019910008289A 1991-05-20 1991-05-20 Process for making instant chicken steak KR940004891B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910008289A KR940004891B1 (en) 1991-05-20 1991-05-20 Process for making instant chicken steak

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910008289A KR940004891B1 (en) 1991-05-20 1991-05-20 Process for making instant chicken steak

Publications (2)

Publication Number Publication Date
KR920021051A true KR920021051A (en) 1992-12-18
KR940004891B1 KR940004891B1 (en) 1994-06-04

Family

ID=19314749

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910008289A KR940004891B1 (en) 1991-05-20 1991-05-20 Process for making instant chicken steak

Country Status (1)

Country Link
KR (1) KR940004891B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106555B (en) * 2009-12-23 2013-04-03 河南省淇县永达食业有限公司 Process for processing wishbones on two sides of front neck of chicken skeleton
CN104432187B (en) * 2014-12-01 2017-09-22 河南永达清真食品有限公司 A kind of preparation method of black green pepper chicken row

Also Published As

Publication number Publication date
KR940004891B1 (en) 1994-06-04

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