KR930022983A - 삼계햄의 제조방법 - Google Patents

삼계햄의 제조방법 Download PDF

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Publication number
KR930022983A
KR930022983A KR1019920007992A KR920007992A KR930022983A KR 930022983 A KR930022983 A KR 930022983A KR 1019920007992 A KR1019920007992 A KR 1019920007992A KR 920007992 A KR920007992 A KR 920007992A KR 930022983 A KR930022983 A KR 930022983A
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KR
South Korea
Prior art keywords
samgye
ham
hours
rice
steamed
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KR1019920007992A
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English (en)
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KR950000450B1 (ko
Inventor
유익종
박병성
김영붕
전기홍
이남형
Original Assignee
박정윤
재단법인 한국식품개발연구원
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Priority to KR1019920007992A priority Critical patent/KR950000450B1/ko
Publication of KR930022983A publication Critical patent/KR930022983A/ko
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Publication of KR950000450B1 publication Critical patent/KR950000450B1/ko

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    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

(목적) 본원 발명은 삼계햄의 제조방법에 관한 것이다.
(구성) 세절 닭고기 가슴살에 수삼, 수침후 증자한 찹쌀 또는 맵쌀, 식염, 인산염, 물등을 혼합하여 진공텀블러에서 예비염지시킨 후에 설탕, 조미료, 향신료등을 넣고 진공텀블러로 재차 염지하여 2∼5℃에서 12∼24시간 숙성시킨 다음 이를 75∼85℃의 열탕내에서 증자한 것을 4℃이하에서 10시간 이상 냉각시킨후 진공포장하여서 삼계햄을 제조한다.
(효과) 닭고기중 지방함량이 가장 낮은 가슴살을 이용하고 수삼을 첨가한 저지방 건강 지향적 육가공 편의 식품을 즉석에서 식용하게하는 효과가 있다.

Description

삼계햄의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 세절 닭고기 가슴살에 수삼, 수침후 증자한 찹쌀 또는 맵쌀, 식염, 인산염, 물등을 혼합하여 진공텀블러에서 예비염지시킨 후에 설탕, 조미료, 향신료등을 넣고 진공텀블러로 재차 염지하여 2∼5℃에서 12∼24시간 숙성시킨 다음 이를 75~85℃의 열탕내에서 증자한 것을 4℃이하에서 10시간 이상 냉각시킨후 진공포장하여서 된 삼계햄의 제조방법.
  2. 제1항에 있어서, 수삼 또는 미삼을 세절한 것으로서 원료육의 1∼2.5% 첨가하는 것을 특징으로 하는 삼계햄의 제조방법.
  3. 제1항에 있어서, 사용하는 찹쌀 또는 맵쌀을 물에 30분∼2시간 불린 후 100℃의 수증기로 3∼20분간 증자하는 실온에서 30분이상 방치한후 원료육의 3~10%혼합하는 것을 특징으로 하는 삼계햄의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920007992A 1992-05-12 1992-05-12 인삼과 닭고기 가슴살을 함유하는 햄의 제조방법 KR950000450B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920007992A KR950000450B1 (ko) 1992-05-12 1992-05-12 인삼과 닭고기 가슴살을 함유하는 햄의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920007992A KR950000450B1 (ko) 1992-05-12 1992-05-12 인삼과 닭고기 가슴살을 함유하는 햄의 제조방법

Publications (2)

Publication Number Publication Date
KR930022983A true KR930022983A (ko) 1993-12-18
KR950000450B1 KR950000450B1 (ko) 1995-01-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920007992A KR950000450B1 (ko) 1992-05-12 1992-05-12 인삼과 닭고기 가슴살을 함유하는 햄의 제조방법

Country Status (1)

Country Link
KR (1) KR950000450B1 (ko)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101256809B1 (ko) * 2011-04-29 2013-04-22 대상 주식회사 과일의 연육작용 및 구운 소금을 활용한 저염 캔햄의 제조방법
KR20210069833A (ko) * 2019-12-04 2021-06-14 최인귀 홍삼 발효액을 함유한 하몽 제조방법 및 상기 제조방법으로 제조된 홍삼 발효액을 함유한 하몽

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585784A (zh) * 2015-02-06 2015-05-06 广西大学 一种糯米鸡肉丸及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101256809B1 (ko) * 2011-04-29 2013-04-22 대상 주식회사 과일의 연육작용 및 구운 소금을 활용한 저염 캔햄의 제조방법
KR20210069833A (ko) * 2019-12-04 2021-06-14 최인귀 홍삼 발효액을 함유한 하몽 제조방법 및 상기 제조방법으로 제조된 홍삼 발효액을 함유한 하몽

Also Published As

Publication number Publication date
KR950000450B1 (ko) 1995-01-20

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