KR960036952A - 육류식품 제조방법 - Google Patents

육류식품 제조방법 Download PDF

Info

Publication number
KR960036952A
KR960036952A KR1019950008832A KR19950008832A KR960036952A KR 960036952 A KR960036952 A KR 960036952A KR 1019950008832 A KR1019950008832 A KR 1019950008832A KR 19950008832 A KR19950008832 A KR 19950008832A KR 960036952 A KR960036952 A KR 960036952A
Authority
KR
South Korea
Prior art keywords
meat food
food manufacturing
meat
chicken
bones
Prior art date
Application number
KR1019950008832A
Other languages
English (en)
Inventor
강정명
Original Assignee
강정명
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.)
Filing date
Publication date
Application filed by 강정명 filed Critical 강정명
Priority to KR1019950008832A priority Critical patent/KR960036952A/ko
Publication of KR960036952A publication Critical patent/KR960036952A/ko

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 닭의 다리(넓적다리) 부위에 대해 뼈를 완전히 제거하여 그 고기만을 포장유통시킴으로서 조리취식이 대단히 간편할 뿐만 아니라 양호한 식감과 풍부한 영양소를 얻을 수 있는 고품질의 닭갈비요리용 육류식품 제조방법을 제공하는데 그 특징이 있다.

Description

육류식품 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 닭다리에 대해 뼈를 완전히 제거한후 순수한 닭고기만을 포장하여 제조하게 되는 것을 특징으로 하는 육류식품 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950008832A 1995-04-14 1995-04-14 육류식품 제조방법 KR960036952A (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950008832A KR960036952A (ko) 1995-04-14 1995-04-14 육류식품 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950008832A KR960036952A (ko) 1995-04-14 1995-04-14 육류식품 제조방법

Publications (1)

Publication Number Publication Date
KR960036952A true KR960036952A (ko) 1996-11-19

Family

ID=66553418

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950008832A KR960036952A (ko) 1995-04-14 1995-04-14 육류식품 제조방법

Country Status (1)

Country Link
KR (1) KR960036952A (ko)

Similar Documents

Publication Publication Date Title
ATE196725T1 (de) Würzungsverfahren und gewürzzusammensetzung
ES2157438T3 (es) Sustitutos grasos que contienen beta-caroteno soluble en agua.
CO4790139A1 (es) Proceso para producir un sabor a carne y composiciones que contienen dicho sabor
ES2144288T3 (es) Carne vegetal.
ATE248528T1 (de) Nahrungsmittel mit biotin und anderen b-vitaminen
ES2158308T3 (es) Composicion base para salsas.
ATE109944T1 (de) Eine teig- oder panatzusammensetzung, ein verfahren zur herstellung einer fettverringerten backware und eine fettverringerte backware.
ATE216562T1 (de) Verfahren zur herstellung eines gekochten fleischprodukts und entsprechendes fleischprodukt
KR960036952A (ko) 육류식품 제조방법
KR960000079A (ko) 순 대
ES2176088A1 (es) Conjunto de ingredientes preparados para la obtencion de un producto alimenticio a base de arroz en sarten tipo paella.
AR007155A1 (es) Productos de globina procesada y metodos para su preparacion, y productos comestibles que contienen dicha globina procesada
ES2178553A1 (es) Un condimento para pollos y carnes en general.
ES2058031B1 (es) Procedimiento para la preparacion de carne picada precocinada.
KR920009335A (ko) 분말 계육 식품제조방법
KR940023386A (ko) 두부가 혼합된 육가공 식품과 그의 제조방법
KR960020798A (ko) 즉석 새우죽
KR880009581A (ko) 젓갈을 이용한 속성 고추장의 제조방법
KR840008756A (ko) 인스탄트 삼계탕스프의 제조방법
KR950002620A (ko) 죽염을 이용한 김구이 및 껌 제조방법
TH34669A (th) ไขมันในการปรุงอาหารและวิธีการในการทำ
KR920005910A (ko) 유탕처리 육가공 제품
KR920021051A (ko) 인스턴트치킨 스테이크의 제조방법
KR920021069A (ko) 우뭇가사리(天草)를 이용한 청량 음료의 제조방법
KR960000080A (ko) 천연 고기연화제의 제조방법

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application