KR930011857A - 육류, 가금 및 해산물에 수분을 보유시키기 위한 코팅 믹스 및 방법 - Google Patents
육류, 가금 및 해산물에 수분을 보유시키기 위한 코팅 믹스 및 방법 Download PDFInfo
- Publication number
- KR930011857A KR930011857A KR1019920022838A KR920022838A KR930011857A KR 930011857 A KR930011857 A KR 930011857A KR 1019920022838 A KR1019920022838 A KR 1019920022838A KR 920022838 A KR920022838 A KR 920022838A KR 930011857 A KR930011857 A KR 930011857A
- Authority
- KR
- South Korea
- Prior art keywords
- poultry
- seafood
- meat
- mix
- salt
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
Abstract
미합중국 1OO 메쉬 통과율이 1OO중량%인 입도를 갖는 염 및 카라게난의 혼합물을 함유하는 건조 믹스를 요리되지 않은 육류, 가금 또는 해산물의 표면에 도포한 후 전자 레인지 또는 종래의 오븐에서 요리한다. 또한, 상기염 및 카라게난온 수성 슬러리 형태로 도포할 수도 있다. 본 발명에 따라 처리하여 요리한 제품은 요리 전에 처리하지 않은 육류, 가금 또는 해산물에 비해 수분 함량이 더 많고, 외양, 맛 및 조직이 더 개선된다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (20)
- 미합중국 표준 체 No.70 통과율이 100중량%인 입도를 갖는 염 및 카라게난 입자를 카라게난에 대한 염의 중량비가 0.75:1 내지 10:1이 되도록 함유하는 요리되지 않은 육류, 가금 또는 해산물용 건조 코팅 믹스.
- 제1항에 있어서, 상기 중량비가 1.0:1 내지 7.0:1인 코팅 믹스.
- 제1항에 있어서, 상기 중량비가 약 1.0:1 내지 3.0:1인 코팅 믹스.
- 제1항에 있어서, 상기 염의 입도가 미합중국 표준 체 No.100 통과율 100 중량%인 코팅 믹스.
- 제1항에 있어서, 상기 믹스가 조미료를 더 함유하는 코팅 믹스.
- 제1항에 있어서, 상기 믹스가 염 및 카라게난으로 이루어진 코팅 믹스.
- 제6항에 있어서, 상기 염의 미합중국 표준 체 No.140 통과율이 100중량%인 코팅 믹스.
- (a) 미합중국 표준 체 No.70 통과율이 100중량%인 입도를 갖는 염 및 카라게난 입자를 카라게난에 대한 염의 중량비가 0.75:1 내지 10:1이 되도록 함유하는 건조 믹스를 요리되지 않은 육류, 가금 및 해산물의 표면에 골고루 도포하는 단계; (b) 조미료를 함유하는 제2건조 코팅 믹스를 상기 단계 (a)로부터 얻는 육류, 가금 또는 해산물의 표면에 도포하는 단계; 및 (c) 2회 코팅시킨 육류, 가금 또는 해산물을 요리하는 단계로 이루어지는 육류, 가금 및 해산물을 조리 및 요리하는 방법.
- 제8항에 있어서, 단계(a)의 건조 믹스가 주로 염 및 카라게난으로 이루어지는 방법.
- 제9항에 있어서, 카라게난에 대한 염의 비가 약 1.0:1 내지 3.0:1인 방법.
- (a) 미합중국 표준 체 No.70 통과율이 100중량%인 입도를 갖는 염 및 카라게난 입자를 카라게난에 대한 염의 중량비가 0.75:1 내지 10:1이 되도록 함유하는 건조 믹스를 요리되지 않은 육류, 가금 및 해산물의 표면에 골고루 도포하는 단계; 및(b) 상기 코팅된 육류, 가금 또는 해산물을 요리하는 단계로 이루어지는 육류, 가금 또는 해산물을 조리 및 요리하는 방법.
- 제11항에 있어서, 상기 건조 믹스가 주로 염 및 카라게난으로 이루어지는 방법.
- 제11항에 있어서, 상기 건조 믹스가 조미료를 함유하는 방법.
- 제11항에 있어서, 상기 건조 믹스가 설탕, 향신료, 향미제, 착색제, 건조 야채, 중량제 및 중점제, 및 이들의 혼합물로 이루어지는 군으로부터 선택되는 성분을 더 함유하는 방법.
- (a) 염 및 카라게난을 약 0.75:1 내지 20:1의 중량비로 함유하는 수성 슬러리를 요리되지 않은 육류, 가금 또는 해산물의 표면에 도포하는 단계, 및 이어서; (b) 상기 육류, 가금 또는 해산물을 요리하는 단계로 이루어지는 육류, 가금 또는 해산물을 조리 및 요리하는 방법.
- 제15항에 있어서, 상기 슬러리 고상물이 주로 염 및 카라게난으로 이루어지는 방법.
- 제15항에 있어서, 상기 슬러리가 소스 형태인 방법.
- 제15항에 있어서, 상기 슬러리를 도포한 후 요리하기 전에 육류, 가금 또는 해산물에 건조 조미료 믹스를 도포하는 방법.
- 제15항에 있어서, 상기 슬러리를 도포한 후 요리하기 전에 육류, 가금 또는 헤산물을 냉동시키는 방법.
- 제15항에 있어서, 상기 육류, 가금 또는 해산물을 요리 후 냉동시키는 방법.※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/801,218 US5250312A (en) | 1991-12-02 | 1991-12-02 | Process for retaining moisture in meat, poultry and seafood |
US801,218 | 1991-12-02 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR930011857A true KR930011857A (ko) | 1993-07-20 |
Family
ID=25180494
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019920022838A KR930011857A (ko) | 1991-12-02 | 1992-11-30 | 육류, 가금 및 해산물에 수분을 보유시키기 위한 코팅 믹스 및 방법 |
Country Status (13)
Country | Link |
---|---|
US (1) | US5250312A (ko) |
EP (1) | EP0547783B1 (ko) |
JP (1) | JPH05260928A (ko) |
KR (1) | KR930011857A (ko) |
CN (2) | CN1077085A (ko) |
AT (1) | ATE136430T1 (ko) |
AU (1) | AU647976B2 (ko) |
CA (1) | CA2082968C (ko) |
DE (1) | DE69209796T2 (ko) |
DK (1) | DK0547783T3 (ko) |
ES (1) | ES2088551T3 (ko) |
GR (1) | GR3020412T3 (ko) |
HK (1) | HK184296A (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101327558B1 (ko) * | 2011-12-06 | 2013-11-08 | 씨제이제일제당 (주) | 오븐 가열 장치를 이용하는 신규한 베이크 타입의 냉동 치킨너겟 및 그 제조방법 |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5380545A (en) * | 1991-12-02 | 1995-01-10 | Kraft General Foods, Inc. | Coating mix and process for retaining moisture in comminuted meat products |
US5384140A (en) * | 1992-12-08 | 1995-01-24 | Dca Food Industries, Inc. | Process for preparing tender, juicy microwaveable meat |
US5540944A (en) * | 1994-09-30 | 1996-07-30 | Nestec S.A. | Process of preparing a film-coated meat product |
ES2138569B1 (es) * | 1998-06-16 | 2000-09-16 | Barcala Juan Salas | Procedimiento para la obtencion de pollo cocinado. |
PL354036A1 (en) | 1999-09-15 | 2003-12-15 | Deutsche Gelatine-Fabriken Stoess Agdeutsche Gelatine-Fabriken Stoess Ag | Method for surface treatment of fresh meat |
AU2005202295B2 (en) * | 1999-09-15 | 2007-10-25 | Deutsche Gelatine-Fabriken Stoess Ag | Process for treating the surface of fresh meat |
US6685978B1 (en) | 2000-04-04 | 2004-02-03 | Cp Kelco Aps | Gelled and gellable compositions for food products |
US20070154597A1 (en) * | 2006-01-05 | 2007-07-05 | Donaldson Richmond | Food product with enhanced flavor and moistness and method of making the same |
JP2013123422A (ja) * | 2011-12-16 | 2013-06-24 | Maruyasu:Kk | 味付き生魚加工品の製造方法 |
ES2426872B1 (es) * | 2012-04-23 | 2014-09-09 | Sal Costa, S.A. | Preparado alimenticio |
CN105475344B (zh) * | 2015-12-29 | 2018-04-20 | 南京华洲药业有限公司 | 一种含炔螨特与硅醚菊酯的增效杀虫组合物及其应用 |
CN105557746B (zh) * | 2015-12-29 | 2018-04-20 | 南京华洲药业有限公司 | 一种含乙螨唑与硅醚菊酯的增效杀虫组合物及其应用 |
CN105475339B (zh) * | 2015-12-29 | 2018-04-20 | 南京华洲药业有限公司 | 一种含炔螨特与乙氰菊酯的增效杀虫组合物及其应用 |
CN107549660A (zh) * | 2017-09-19 | 2018-01-09 | 何少洁 | 一种鸭脖的制作方法 |
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US2721142A (en) * | 1953-11-04 | 1955-10-18 | Armour & Co | Meat-coating composition and method |
US2785075A (en) * | 1953-12-30 | 1957-03-12 | George J Malecki | Quick freezing of foods |
US3395024A (en) * | 1964-05-26 | 1968-07-30 | Roland D. Earle | Method of preserving foods by coating same |
IL25140A (en) * | 1965-02-15 | 1970-01-29 | Vaessen Schoemaker Holding Bv | Additives and methods for improving the quality of protein containing nutrients |
US3506455A (en) * | 1967-10-09 | 1970-04-14 | Unilever Ltd | Process of impregnating meat |
US3794742A (en) * | 1972-03-21 | 1974-02-26 | Us Army | Coating composition for foods and method of improving texture of cooked foods |
US4218485A (en) * | 1978-01-09 | 1980-08-19 | General Foods Corporation | Process for preparing a baked coated comestible |
US4196219A (en) * | 1978-11-09 | 1980-04-01 | The United States Of America As Represented By The Secretary Of The Army | Method of extending the storage life in the frozen state of precooked foods and product produced |
AU542068B2 (en) * | 1980-05-08 | 1985-02-07 | H.J.Heinz Company Australia Limited | Low sucrose food |
US4317840A (en) * | 1980-10-17 | 1982-03-02 | Scm Corporation | Enrobinc composition for frozen comestibles |
US4414237A (en) * | 1980-12-29 | 1983-11-08 | General Foods Corporation | Process for preparing a sauce containing bread crumbs and product thereof |
US4367242A (en) * | 1981-02-06 | 1983-01-04 | General Foods Corporation | Roast poultry coating mix and process |
US4518618A (en) * | 1982-02-12 | 1985-05-21 | The Clorox Company | Food coating compositions for foods cooked by microwave |
EP0091497B1 (en) * | 1982-04-08 | 1986-09-24 | Frisco-Findus Ag | Production of frozen fish |
GB8316903D0 (en) * | 1983-06-22 | 1983-07-27 | Miller R | Tenderisation/curing of meat cuts |
US4560574A (en) * | 1983-06-30 | 1985-12-24 | Mallinckrodt, Inc. | Salt substitute containing potassium chloride, maltodextrin and sodium chloride and method of preparation |
FR2562884B1 (fr) * | 1984-04-16 | 1988-12-30 | Solvay | Procede pour la production de sel et sel obtenu par ce procede |
DE3567794D1 (en) * | 1985-01-21 | 1989-03-02 | Frisco Findus Ag | Preparation of frozen food product |
FR2590773B1 (fr) * | 1985-12-02 | 1988-03-04 | Gel Dor | Composition alimentaire pulverulente a base de gelatine, de gelifiants et d'un sel de qualite alimentaire, solutions de gelee la contenant |
GB8628068D0 (en) * | 1986-11-24 | 1986-12-31 | Unilever Plc | Aqueous gel comprising carrageenan |
JP2533545B2 (ja) * | 1987-06-18 | 1996-09-11 | マルハ株式会社 | 冷凍揚げ物食品の製造法 |
EP0357284A3 (en) * | 1988-08-30 | 1990-05-02 | Oscar Mayer Foods Corporation | Browning of meat products |
JPH02208219A (ja) * | 1989-02-08 | 1990-08-17 | Mitsubishi Mining & Cement Co Ltd | 食塩の固結防止方法 |
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JPH03251146A (ja) * | 1990-02-28 | 1991-11-08 | Mitsubishi Rayon Co Ltd | 加熱調理用冷凍加工食品 |
AU658586B2 (en) * | 1990-11-21 | 1995-04-27 | Hercules Incorporated | Low oil food composition and method |
-
1991
- 1991-12-02 US US07/801,218 patent/US5250312A/en not_active Expired - Lifetime
-
1992
- 1992-08-27 CN CN92110885A patent/CN1077085A/zh active Pending
- 1992-11-16 CA CA002082968A patent/CA2082968C/en not_active Expired - Fee Related
- 1992-11-23 AT AT92310656T patent/ATE136430T1/de not_active IP Right Cessation
- 1992-11-23 EP EP92310656A patent/EP0547783B1/en not_active Expired - Lifetime
- 1992-11-23 DK DK92310656.1T patent/DK0547783T3/da active
- 1992-11-23 ES ES92310656T patent/ES2088551T3/es not_active Expired - Lifetime
- 1992-11-23 DE DE69209796T patent/DE69209796T2/de not_active Expired - Fee Related
- 1992-11-24 AU AU28594/92A patent/AU647976B2/en not_active Expired - Fee Related
- 1992-11-30 KR KR1019920022838A patent/KR930011857A/ko not_active Application Discontinuation
- 1992-12-01 CN CN92111847A patent/CN1077091A/zh active Pending
- 1992-12-02 JP JP4323109A patent/JPH05260928A/ja active Pending
-
1996
- 1996-06-12 GR GR960401587T patent/GR3020412T3/el unknown
- 1996-10-03 HK HK184296A patent/HK184296A/xx not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101327558B1 (ko) * | 2011-12-06 | 2013-11-08 | 씨제이제일제당 (주) | 오븐 가열 장치를 이용하는 신규한 베이크 타입의 냉동 치킨너겟 및 그 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
EP0547783A1 (en) | 1993-06-23 |
DE69209796D1 (de) | 1996-05-15 |
DK0547783T3 (da) | 1996-07-29 |
EP0547783B1 (en) | 1996-04-10 |
CN1077091A (zh) | 1993-10-13 |
GR3020412T3 (en) | 1996-09-30 |
AU647976B2 (en) | 1994-03-31 |
ATE136430T1 (de) | 1996-04-15 |
JPH05260928A (ja) | 1993-10-12 |
US5250312A (en) | 1993-10-05 |
CA2082968C (en) | 2004-01-27 |
CN1077085A (zh) | 1993-10-13 |
DE69209796T2 (de) | 1996-09-19 |
ES2088551T3 (es) | 1996-08-16 |
AU2859492A (en) | 1993-06-03 |
CA2082968A1 (en) | 1993-06-03 |
HK184296A (en) | 1996-10-11 |
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