KR960020793A - 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법 - Google Patents

닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법 Download PDF

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KR960020793A
KR960020793A KR1019940038931A KR19940038931A KR960020793A KR 960020793 A KR960020793 A KR 960020793A KR 1019940038931 A KR1019940038931 A KR 1019940038931A KR 19940038931 A KR19940038931 A KR 19940038931A KR 960020793 A KR960020793 A KR 960020793A
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weight
parts
chicken
oven
mixing
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KR1019940038931A
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KR0130150B1 (ko
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김영구
김연기
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김영구
김연기
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L13/40—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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/61—Glucose, Dextrose

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법에 관한 것으로, 닭발과 닭모래주머니에 올레오레진 올스파이스(Oleoresin allspice)가 포함된 향신료와 파 및 마늘이 포함된 보조양념으로 처리하여 닭고기 특유의 냄새를 제거하고, 주양념으로 고추장을 사용함으로써 한국인의 미각에 맞도록 조리하며, 오븐에 구워냄으로써 불필요한 지방을 제거하면서 완제품화하여 소비자들이 혐오감을 갖지않으면서 언제든지 손쉽게 취식할 수 있도록 한 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법에 관한 것이다.

Description

닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 뼈나 모래주머니막등 비식용부분이 제거되고 세척된 닭발 또는 닭모래주머니 52 내지 62중량부에 고추장 5 내지 15중량부, 물엿 1 내지 6중량부, 세절된 양파 2 내지 10중량부, 세절된 파 2 내지 9중량부, 다진 마늘 0.5 내지 3중량부, 다진 생각 0.05 내지 0.2 중량부, 고춧가루 0.2 내지 1중량부, 후추 0.2 내지 1중량부 및 L-글루타민산나트륨 0.1 내지 0.2중량부를 넣고 잘 혼합하는 제1양념혼합공정, 이 혼합물을 오븐에서 그 습기 함유도에 따라 중심부 온도가 150~300℃인 상태에서 3내지 12분간 가열하여 구워내는 오븐구이 공정, 오븐에서 구어낸 뒤 고추장 1 내지 6중량부, 물엿 1내지 3중량부, 참깨가루 0.03 내지 0.1 중량부, 포도당 83~90%, 올레오레진 올스파이스 4~8%와 글리세린 지방산 에스테르 4~8%를 포함하는 향신료 0.1 내지 0.3중량부, 참기름 0.03 내지 0.1중량부 및 백설탕 0.02 내지 0.1중량부를 넣어 잘 섞는 제2양념혼합공정 및 진공포장공정을 포함하는 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법.
  2. 제1항에 있어서, 상기 2차양념 혼합공정을 거친 닭발이나 닭모래주머니에 양파 3 내지 9중량부와 파 3내지 9중량부 또는 쌀떡 5 내지 10중량부를 섞는 공정이 포함되는 것을 특징으로 하는 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법.
  3. 제1항에 있어서, 상기 제1양념혼합공정에 전분 0.5 내지 2중량부 또는 콩가루 0.25 내지 1중량부가 포함되는 것을 특징으로 하는 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940038931A 1994-12-29 1994-12-29 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법 KR0130150B1 (ko)

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KR1019940038931A KR0130150B1 (ko) 1994-12-29 1994-12-29 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법

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KR1019940038931A KR0130150B1 (ko) 1994-12-29 1994-12-29 닭발 또는 닭모래주머니를 사용한 인스턴트 가공식품의 제조방법

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KR960020793A true KR960020793A (ko) 1996-07-18
KR0130150B1 KR0130150B1 (ko) 1998-04-02

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100407114B1 (ko) * 2000-09-22 2003-11-28 김연기 닭발을 이용한 즉석조리용 식품의 제조방법

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020014588A (ko) * 2000-08-18 2002-02-25 지익환 아이스쿨 치킨 제조방법
KR100370499B1 (ko) * 2000-08-22 2003-01-30 김연기 포장 양념 계육 제조 방법
KR20010069755A (ko) * 2001-05-07 2001-07-25 함금순 저지방 양념 치킨 조리방법
KR100393246B1 (ko) * 2001-06-11 2003-07-31 김연기 즉석 불닭밥 구이의 제조방법 및 즉석 불닭밥 구이

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100407114B1 (ko) * 2000-09-22 2003-11-28 김연기 닭발을 이용한 즉석조리용 식품의 제조방법

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