KR950002627A - Chicken jerky and preparation method thereof - Google Patents
Chicken jerky and preparation method thereof Download PDFInfo
- 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
- Authority
- KR
- South Korea
- Prior art keywords
- chicken
- jerky
- nuts
- hours
- seaweed
- Prior art date
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- Seeds, Soups, And Other Foods (AREA)
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
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (9)
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 |
Family
ID=67142802
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019930012342A KR950002627A (en) | 1993-07-01 | 1993-07-01 | Chicken jerky and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR950002627A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030000221A (en) * | 2001-06-22 | 2003-01-06 | 주식회사 하누산업 | Manufacturing method of soft jerked meat with high water-content, and curing solution therefor |
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 |
-
1993
- 1993-07-01 KR KR1019930012342A patent/KR950002627A/en not_active Application Discontinuation
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100432238B1 (en) * | 2001-06-13 | 2004-05-22 | 주식회사 홍선코퍼레이션 | Processing method of soft jerked meat |
KR20030000221A (en) * | 2001-06-22 | 2003-01-06 | 주식회사 하누산업 | Manufacturing method of soft jerked meat with high water-content, and curing solution therefor |
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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Legal Events
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