KR950002627A - Chicken jerky and preparation method thereof - Google Patents

Chicken jerky and preparation method thereof Download PDF

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Publication number
KR950002627A
KR950002627A KR1019930012342A KR930012342A KR950002627A KR 950002627 A KR950002627 A KR 950002627A KR 1019930012342 A KR1019930012342 A KR 1019930012342A KR 930012342 A KR930012342 A KR 930012342A KR 950002627 A KR950002627 A KR 950002627A
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KR
South Korea
Prior art keywords
chicken
jerky
nuts
hours
seaweed
Prior art date
Application number
KR1019930012342A
Other languages
Korean (ko)
Inventor
양지영
김용수
박경준
Original Assignee
안기영
두산종합식품 주식회사
성우경
두산기술원 연구조합
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.)
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Publication date
Application filed by 안기영, 두산종합식품 주식회사, 성우경, 두산기술원 연구조합 filed Critical 안기영
Priority to KR1019930012342A priority Critical patent/KR950002627A/en
Publication of KR950002627A publication Critical patent/KR950002627A/en

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Abstract

본 발명은 닭고기 육포 및 이의 제조방법에 관한 것으로, 좀 더 상세하게는 닭고기의 지방과 힘줄 등을 제거한 안심살을 일정한 두께로 슬라이스하고 이에 간장, 소금, 모노소듐 글루타메이트 및/또는 향신료 등이 포함된 혼합조미 첨가물을 가한 뒤 24 내지 48시간 동안 5 내지 25℃의 온도범위에서 숙성시킨 뒤, 여기에 결착제를 혼합하여 가능성 소재식품, 수산해조류, 견과류 또는 약용작물 등을 결착시켜 12 내지 60시간 동안 건조한 다음, 40 내지 60℃로 열처리하여 제조하는 닭고기 육포 및 제조방법에 관한 것이다.The present invention relates to a chicken jerky and a method of manufacturing the same, and more particularly, a slice of tenderloin, which has been removed from the fat and tendon of chicken, to a certain thickness and mixed with soy sauce, salt, monosodium glutamate and / or spices. After adding the seasoning additives and aged at a temperature in the range of 5 to 25 ° C. for 24 to 48 hours, the binder is mixed therewith to bind potential foods, marine algae, nuts or medicinal crops and dried for 12 to 60 hours. Next, the present invention relates to a chicken jerky and method of manufacturing by heat treatment at 40 to 60 ℃.

Description

닭고기 육포 및 이의 제조방법Chicken jerky and preparation method thereof
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (9)

  1. 닭고기의 지방과 힘줄 등을 제거한 안심살을 일정한 두께로 슬라이스하고 이에 간장, 소금, 모노소듐, 글루타메이트 및/또는 향신료 등이 포함된 혼합조미 첨가물을 가한 뒤 24 내지 48시간동안 5 내지 25℃의 온도범위에서 숙성시킨 뒤, 여기에 결착제를 혼합하여 기능성 소재식품, 수산해조류, 견과류 또는 약용작물등을 결착시켜 12 내지 60시간동안 건조시킨 다음, 40 내지 60℃로 열처리시키는 것을 특징으로 하는 닭고기 육포의 제조방법.Slice the tenderloin meat from chicken meat and tendons to a certain thickness, and add a seasoning additive containing soy sauce, salt, monosodium, glutamate and / or spices to the temperature range of 5 to 25 ° C for 24 to 48 hours. After aging in, the binder is mixed with a functional material food, marine algae, nuts or medicinal crops and the like to dry for 12 to 60 hours, and then heat treated at 40 to 60 ℃ of the beef jerky Manufacturing method.
  2. 제 1 항에 있어서, 상기 결착제가 알긴산나트륨, 곡류분말 및 올리고당으로 구성된 군으로부터 하나 또는 그 이상 선택됨을 특징으로 하는 닭고기 육포의 제조방법.The method of claim 1, wherein the binder is selected from the group consisting of sodium alginate, cereal powder and oligosaccharides.
  3. 제 1 항에 있어서, 상기 기능성 소재식품이 인삼 또는 더덕임을 특징으로 하는 닭고기 육포의 제조방법.The method of claim 1, wherein the functional material food is ginseng or deodeok.
  4. 제 1 항에 있어서, 상기 수산해조류가 김, 다시마 또는 파래임을 특징으로 하는 닭고기 육포의 제조방법.The method of claim 1, wherein the marine seaweed is seaweed, kelp or green seaweed.
  5. 제 1 항에 있어서, 상기 견과류가 잣, 땅콩 또는 호두임을 특징으로 하는 닭고기 육포의 제조방법.2. The method of claim 1, wherein the nuts are pine nuts, peanuts or walnuts.
  6. 제 1 항에 있어서, 상기 약용작물이 도라지, 율무 또는 칡임을 특징으로 하는 닭고기 육포의 제조방법.According to claim 1, wherein the medicinal crop is a method of producing chicken jerky, characterized in that the bellflower, yulmu or 칡.
  7. 제 1 항에 있어서, 상기 닭고기 포에 현미 또는 참깨 등의 각종 영양성 소재 혼합물이 부가적으로 참가됨을 특징으로 하는 닭고기 육포의 제조방법.The method for producing chicken jerky, according to claim 1, wherein a variety of nutrient material mixtures, such as brown rice or sesame, are additionally added to the chicken jerky.
  8. 제 1 항에 있어서, 상기 닭고기 포에 색소로써 아질산나트륨이 부가적으로 첨가됨을 특징으로 하는 닭고기 육포의 제조방법.The method of claim 1, wherein sodium nitrite is additionally added as a pigment to the chicken meat.
  9. 제 1 항 내지 제 8 항의 어느 한 항의 방법으로 제조됨을 특징으로 하는 닭고기 육포.Chicken jerky, characterized in that prepared by the method of any one of claims 1 to 8.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930012342A 1993-07-01 1993-07-01 Chicken jerky and preparation method thereof KR950002627A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930012342A KR950002627A (en) 1993-07-01 1993-07-01 Chicken jerky and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930012342A KR950002627A (en) 1993-07-01 1993-07-01 Chicken jerky and preparation method thereof

Publications (1)

Publication Number Publication Date
KR950002627A true KR950002627A (en) 1995-02-16

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Application Number Title Priority Date Filing Date
KR1019930012342A KR950002627A (en) 1993-07-01 1993-07-01 Chicken jerky and preparation method thereof

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KR (1) KR950002627A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030012774A (en) * 2001-11-06 2003-02-12 오상호 Jerky having an incorporated ginseng
KR100432238B1 (en) * 2001-06-13 2004-05-22 주식회사 홍선코퍼레이션 Processing method of soft jerked meat
KR100439839B1 (en) * 2002-05-31 2004-07-12 주식회사 한일농원 Preparation of chicken jerky
KR100904407B1 (en) * 2008-01-03 2009-06-26 강성목 Process poultry jerky
KR20160043338A (en) * 2014-10-13 2016-04-21 이한호 process of manufacturing jerky comprising saponin composition extracts of platycodon grandiflorum

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100432238B1 (en) * 2001-06-13 2004-05-22 주식회사 홍선코퍼레이션 Processing method of soft jerked meat
KR20030012774A (en) * 2001-11-06 2003-02-12 오상호 Jerky having an incorporated ginseng
KR100439839B1 (en) * 2002-05-31 2004-07-12 주식회사 한일농원 Preparation of chicken jerky
KR100904407B1 (en) * 2008-01-03 2009-06-26 강성목 Process poultry jerky
KR20160043338A (en) * 2014-10-13 2016-04-21 이한호 process of manufacturing jerky comprising saponin composition extracts of platycodon grandiflorum

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