KR960009904A - Instant drinking samgyetang and its manufacturing method - Google Patents

Instant drinking samgyetang and its manufacturing method Download PDF

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Publication number
KR960009904A
KR960009904A KR1019940023181A KR19940023181A KR960009904A KR 960009904 A KR960009904 A KR 960009904A KR 1019940023181 A KR1019940023181 A KR 1019940023181A KR 19940023181 A KR19940023181 A KR 19940023181A KR 960009904 A KR960009904 A KR 960009904A
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KR
South Korea
Prior art keywords
samgyetang
seasoning liquid
chicken
bag
edible
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Application number
KR1019940023181A
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Korean (ko)
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KR0130027B1 (en
Inventor
김창희
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김흥국
주식회사 하림
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Application filed by 김흥국, 주식회사 하림 filed Critical 김흥국
Priority to KR1019940023181A priority Critical patent/KR0130027B1/en
Publication of KR960009904A publication Critical patent/KR960009904A/en
Application granted granted Critical
Publication of KR0130027B1 publication Critical patent/KR0130027B1/en

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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
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Noodles (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 일반 식품점등에서 공산품 화된 제품을 구입하여 끓은 물에 데치거나 전자렌지에 의한 해동처리하여 즉석에서 삼계탕으로 취식할 수 있는 즉석 식품에 관한 것으로서, 특히, 즉석에서 취식하는 삼계탕의 본래 맛을 최대한 유지하여 즉석식품으로서 품위를 유지시킴과, 식생활의 편의를 도모할 수 있는 즉석취식용 삼계탕 및 그 제조방법에 관한 것이다.The present invention relates to an instant food that can be eaten as a samgyetang on the fly by purchasing industrialized products in a general food store, boiled in boiled water or thawing by microwave oven, and particularly, to maximize the original taste of samgyetang. The present invention relates to a ready-to-eat edible samgyetang and a method of manufacturing the same, which can maintain the dignity as an instant food and facilitate the eating habits.

이는, 삼계용 통닭과 제반 부재료 및 조미액을 밀봉주머니에 장입하여 열탕살균처리하고 급속동결처리하여 제조하고, 주머니속의 통닭과 조미액이 급속동결상태를 유지하도록 하는 즉석취식용 삼계탕 및 그 제조방법을 특징으로 한다.It is prepared by boiling chicken stew, various ingredients and seasoning liquid into a sealed bag, sterilized by sterilization, and fast freezing, and preparing chicken broiled chicken soup and seasoning liquid in a bag to maintain a fast freezing state. It is done.

Description

즉석취식용 삼계탕 및 그 제조방법Instant drinking samgyetang and its manufacturing method

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

Claims (5)

삼계용 통닭의 복강에 삼계탕 제조에 필요한 제반 부재료를 넣고 90℃∼100℃의 열탕으로 익힘과 냉각후 주머니에 적당량의 조미액과 함께 장입, 밀봉하여 열탕살균처리와 급속동결공정을 거쳐 냉동보관하여 즉석가 열취식할 수 있게 제조하게되는 일련의 제조공정을 특징으로 하는 즉석취식용 삼계탕의 제조방법.Put all ingredients necessary for the manufacture of Samgyetang into the abdominal cavity of Samgye chicken and fill it with boiling water of 90 ℃ ~ 100 ℃ and charge it with seasoning liquid in the bag after cooling and sterilize it and keep it frozen through rapid sterilization process and rapid freezing process. A method for producing an instant edible samgyetang, characterized by a series of manufacturing processes that are manufactured to be thermally edible. 삼계용 통닭과 부재료 및 조미액이 참깨 주머니에 장입, 밀봉된 상태에서 급속동결상태의 즉석취식용 삼계탕.Samgye chicken, subsidiary ingredients and seasoning liquid loaded into sesame bags and sealed. 제1항에 있어서 삼계용 통닭(부재료가 충진되어 있는 것)과 조미액이 주머니에 충진된 상태로 90∼100℃의 열탕에서 40∼100분간 열탕살균처리하는 공정을 갓는 즉석취식용 삼계탕의 제조방법.The method for preparing instant edible samgyetang according to claim 1, which is a process of sterilizing hot water for 40 to 100 minutes in a hot water at 90 to 100 ° C. in a state filled with samgye chicken (with subsidiary materials) and seasoning liquid. . 제1항에 있어서, 제반 부재료가 복강내에 충진된 통닭과 조미액이 장입 밀봉된 주머니에 대해 -30℃∼-50℃ 이상의 온도분위기에서 급속동결하는 공정을 갖는 즉석취식용 삼계탕의 제조방법.The method for producing an instant edible samgyetang according to claim 1, further comprising a step of rapidly freezing the whole chicken meat and seasoning liquid filled in the abdominal cavity in a temperature-sealed bag at -30 ° C to -50 ° C. 제1항에 있어서, 삼계탕 재료 포장용 주머니는 산소투과성이 없는 합성수지필름으로 제조된 것.According to claim 1, Samgyetang material packaging bag is made of a synthetic resin film without oxygen permeability. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940023181A 1994-09-14 1994-09-14 Boiled spring chicken filled with ginseng KR0130027B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940023181A KR0130027B1 (en) 1994-09-14 1994-09-14 Boiled spring chicken filled with ginseng

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940023181A KR0130027B1 (en) 1994-09-14 1994-09-14 Boiled spring chicken filled with ginseng

Publications (2)

Publication Number Publication Date
KR960009904A true KR960009904A (en) 1996-04-20
KR0130027B1 KR0130027B1 (en) 1998-04-02

Family

ID=19392717

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940023181A KR0130027B1 (en) 1994-09-14 1994-09-14 Boiled spring chicken filled with ginseng

Country Status (1)

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KR (1) KR0130027B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100460638B1 (en) * 2002-05-28 2004-12-08 주식회사 화인코리아 Boneless ginseng chicken broth for instant eating and manufacturing method thereof
KR20220123811A (en) * 2021-03-02 2022-09-13 이성우 Cooking method for Daebochosamgye

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100431171B1 (en) * 2001-12-14 2004-05-12 주식회사 체리부로 A method for preparing frozen Samgetang
KR20040025386A (en) * 2002-09-19 2004-03-24 정원존 Manufacturing method for immediately ginseng chicken soup

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100460638B1 (en) * 2002-05-28 2004-12-08 주식회사 화인코리아 Boneless ginseng chicken broth for instant eating and manufacturing method thereof
KR20220123811A (en) * 2021-03-02 2022-09-13 이성우 Cooking method for Daebochosamgye

Also Published As

Publication number Publication date
KR0130027B1 (en) 1998-04-02

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