KR950013421A - 향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법 - Google Patents

향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법 Download PDF

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Publication number
KR950013421A
KR950013421A KR1019930023824A KR930023824A KR950013421A KR 950013421 A KR950013421 A KR 950013421A KR 1019930023824 A KR1019930023824 A KR 1019930023824A KR 930023824 A KR930023824 A KR 930023824A KR 950013421 A KR950013421 A KR 950013421A
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KR
South Korea
Prior art keywords
ham
sausage
shelf life
extend
freeze
Prior art date
Application number
KR1019930023824A
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English (en)
Other versions
KR960004699B1 (ko
Inventor
박완규
정승현
윤종훈
김진호
손세형
Original Assignee
이중덕
오뚜기식품 주식회사
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 이중덕, 오뚜기식품 주식회사 filed Critical 이중덕
Priority to KR1019930023824A priority Critical patent/KR960004699B1/ko
Publication of KR950013421A publication Critical patent/KR950013421A/ko
Application granted granted Critical
Publication of KR960004699B1 publication Critical patent/KR960004699B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

본 발명은 햄 또는 소시지의 보존기간을 연장시키기 위한 방법으로서 햄 또는 소시즈를 로즈마리, 세이지, 정향, 육두구의 에탄올 추출물 10~20%용액으로 브랜칭(80~120°에서 1~10분간)하여 -20~-30℃에서 10~30시간 예비동결한 후 -40℃에서 수분함량이 2~5%될때까지 동결건조하여 햄 또는 소시지의 산패취를 방지하고 맛과 향이 우수하면서 그 보존기간을 1~5배 연장시킴을 특징으로 하는 제조방법이다.

Description

향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 햄 또는 소시지를 로즈마리, 세이지, 정향, 육두구의 에탄올 추출물 10-20% 용액으로 브랜칭(80~120℃에서 1~10분간)하여 -20~-30℃에서 10~30시간 예비동결한 후 -40℃에서 수분함량이 2~5%될때까지 동결건조하여 그 보존기간을 1~5배 연장시키는 것을 특징으로 하는 상기 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019930023824A 1993-11-10 1993-11-10 향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법 KR960004699B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930023824A KR960004699B1 (ko) 1993-11-10 1993-11-10 향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930023824A KR960004699B1 (ko) 1993-11-10 1993-11-10 향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법

Publications (2)

Publication Number Publication Date
KR950013421A true KR950013421A (ko) 1995-06-15
KR960004699B1 KR960004699B1 (ko) 1996-04-12

Family

ID=19367747

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930023824A KR960004699B1 (ko) 1993-11-10 1993-11-10 향신료 추출물을 이용한 햄 또는 소시지의 보존기간 연장방법

Country Status (1)

Country Link
KR (1) KR960004699B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100943422B1 (ko) * 2009-11-27 2010-02-19 서남대학교 산학협력단 추어가 함유된 추어 어육소시지 및 이의 제조방법

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101353119B1 (ko) * 2011-12-29 2014-01-17 오인숙 허브를 첨가한 기능성 발효소시지의 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100943422B1 (ko) * 2009-11-27 2010-02-19 서남대학교 산학협력단 추어가 함유된 추어 어육소시지 및 이의 제조방법

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Publication number Publication date
KR960004699B1 (ko) 1996-04-12

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