KR950023322A - High Protein Food Using Chicken Feet - Google Patents

High Protein Food Using Chicken Feet Download PDF

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Publication number
KR950023322A
KR950023322A KR1019940001463A KR19940001463A KR950023322A KR 950023322 A KR950023322 A KR 950023322A KR 1019940001463 A KR1019940001463 A KR 1019940001463A KR 19940001463 A KR19940001463 A KR 19940001463A KR 950023322 A KR950023322 A KR 950023322A
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KR
South Korea
Prior art keywords
chicken feet
high protein
meat
food
heating
Prior art date
Application number
KR1019940001463A
Other languages
Korean (ko)
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KR960015579B1 (en
Inventor
최부용
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최부용
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Publication date
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Priority to KR1019940001463A priority Critical patent/KR960015579B1/en
Publication of KR950023322A publication Critical patent/KR950023322A/en
Application granted granted Critical
Publication of KR960015579B1 publication Critical patent/KR960015579B1/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/30—Meat extracts
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Abstract

본 발명은 고단백 닭발을 이용한 고단백 식품에 관한 것이다.The present invention relates to a high protein food using high protein chicken feet.

본 발명에 따른 고단백 식품은 발톱, 껍질, 냄새 등이 제거된 닭발을 일정량의 물과 함께 일정시간 가열한 후 뼈를 분리해 내고 진국과 육질부분을 혼합하여 다시 가열한 다음 냉각시켜 제조됨을 특징으로 한다.The high-protein food according to the present invention is characterized in that the chicken claws, skins, odors, etc. are removed by heating a certain amount of water with a certain amount of water and then separating the bones and mixing and re-heating the real and meat parts to produce a cooling do.

또한 본 발명은 진국제조 후 분리해낸 뼈를 분쇄하여 얻은 여과, 압착하여 얻은 골수액을 진국 및 육질부분과 함께 혼합, 가열하여 제조될 수도 있으며, 기호에 따라 최종 가열단제에서 각종 양념류를 첨가할 수도 있다.In addition, the present invention may be prepared by mixing and heating the bone marrow solution obtained by crushing and crushing the bone separated after Jinjinjo, together with the real country and meat parts, may be added to the various spices in the final heating stage according to your preference have.

본 발명에 따른 고단백 식품은 단백하고 고소한 맛을 내는 영양이 매우 풍부한 고품필의 영양식품이다.The high protein food according to the present invention is a highly nutritious nutritious food rich in protein and savory taste.

Description

닭발을 이용한 고단백 식품High Protein Food Using Chicken Feet

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (5)

하기의 (a)∼(f)의 공정에 의하여 제조됨을 특징으로 하는 닭발을 이용한 고단백 식품; (a) 닭발을 세척한 후 발톱과 껍질을 제거하는 공정, (b) 발톱과 껍질이 제거된 닭발을 일정량의 물과 함께 30분 내지 1시간 동안 삶은 후, 삶은 물을 버림으로써 냄새 및 기름을 제거하는 공정, (c) 냄새 및 기름이 제거된 닭발에 닭발의 중량대비 1:0.5∼1비율의 물을 붓고, 소량의 생강 및 술을 첨가하여 적어도 2시간 이상 가열하여 진국을 제조하는 공정, (d) 진국으로부터 닭발을 건져낸 다음 뼈와 육질(살고기)을 분리하는 공정, (e) 분리된 육질을 다시 진국에 투입하여 10∼30분간 더 가열하는 공정, (f) 육질이 함유된 진국을 일정용기에 담아 냉각시켜 굳히는 공정.High protein foods using chicken feet, characterized in that prepared by the process of (a) to (f) below; (a) removing the claws and skin after washing the chicken feet; (b) boiling the claws and skin after removing the claws and skin with a certain amount of water for 30 minutes to 1 hour, then discarding the boiled water to remove odor and oil. (C) a step of pouring 1: 0.5 to 1 ratio water by weight to the chicken feet from which the smell and oil are removed, and adding a small amount of ginger and liquor to heat them for at least two hours to prepare a true soup; (d) removing the chicken feet from the real country and then separating bone and meat (meat); (e) adding the separated meat back to the true country and heating it for another 10 to 30 minutes; and (f) removing the real country containing meat. The process of cooling by hardening in a certain container. 제1항에 있어서, (d) 공정에서 분리된 뼈에 소량의 물을 섞어 분쇄한 수 여과, 압착하여 골수액을 얻고, 이 골수액을 (e)공정에서 육질과 함께 진국에 투입하여 제조됨을 특징으로 하는 닭발읕 이용한 고단백 식품.The bone marrow solution of claim 1, wherein the bone separated in the step (d) is mixed with a small amount of water to be crushed and compressed to obtain a bone marrow solution. High protein foods using chicken feet. 제1항 또는 제2항에 있어서, 육질과 진국 또는 육질과 진국 및 골수액을 혼합하여 가열하는 공정에서 소금, 마늘, 양파 등의 양념류를 추가로 첨가하여 제조됨을 특징으로 하는 닭발을 이용한 고단백 식품.According to claim 1 or 2, High protein foods using chicken feet, characterized in that the addition of seasonings, such as salt, garlic, onions in the process of heating and mixing meat and jinguk or meat and jingu and bone marrow fluid . 제1항 또는 제2항에 따른 식품을 건조시킨 후 분말화하여 제조됨을 특징으로 하는 닭발을 이용한 고단백 식품.A high protein food using chicken feet, characterized in that it is prepared by drying the food according to claim 1 or powdered. 제3항에 따른 식품을 건조시킨 후 분말화 하여 제조됨을 특징으로 하는 닭발을 이용한 고단백 식품.A high protein food using chicken feet, characterized in that the food is prepared by drying the powder according to claim 3. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940001463A 1994-01-27 1994-01-27 High protein foods using chicken foot KR960015579B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940001463A KR960015579B1 (en) 1994-01-27 1994-01-27 High protein foods using chicken foot

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940001463A KR960015579B1 (en) 1994-01-27 1994-01-27 High protein foods using chicken foot

Publications (2)

Publication Number Publication Date
KR950023322A true KR950023322A (en) 1995-08-18
KR960015579B1 KR960015579B1 (en) 1996-11-18

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940001463A KR960015579B1 (en) 1994-01-27 1994-01-27 High protein foods using chicken foot

Country Status (1)

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101311660B1 (en) * 2012-04-10 2013-10-14 이규찬 Powders using chicken foot and method of manufacture
KR101482857B1 (en) * 2013-06-19 2015-01-16 지승광 Method manufacturing garnish of noodle formed by slices of boiled meat chondroichin and collagen

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Publication number Publication date
KR960015579B1 (en) 1996-11-18

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