KR970061108A - 소스를 입혀 구운 냉동육제품의 제조방법 - Google Patents

소스를 입혀 구운 냉동육제품의 제조방법 Download PDF

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KR970061108A
KR970061108A KR1019960004635A KR19960004635A KR970061108A KR 970061108 A KR970061108 A KR 970061108A KR 1019960004635 A KR1019960004635 A KR 1019960004635A KR 19960004635 A KR19960004635 A KR 19960004635A KR 970061108 A KR970061108 A KR 970061108A
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South Korea
Prior art keywords
meat
minutes
sauce
source
ginger
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KR1019960004635A
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KR0174828B1 (ko
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정승희
신종균
김정윤
이승균
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손경식
제일제당 주식회사
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (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 돈육, 계육, 우육 또는 생선살을 일정 크기로 자르거나, 그 혼합육을 거칠게 갈아 향신료 등을 첨가하여 침지 또는 혼합, 성형후 튀겨내어, 설탕, 간장, 생강을 주원료로 하는 소스를 입혀 구운 냉동육제품 및 그 제조방법에 관한 것이다.
본 발명에 사용되는 소스혼합물 조성 중 각 첨가물의 적정 투압량은 동량의 정백당과 간장(염도 15%)이 35∼50중량%. 생강이 6∼12중량%이고, 잔탄검이 0.6∼1.4중량%로 이에 따른 소스피복율은 10∼18중량%이며, 튀김기와 오븐에서의 적정 열처리 조건은 160∼190℃, 30초∼5분과, 200∼250℃, 2∼8분이다.

Description

소스를 입혀 구운 냉동육제품의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (7)

  1. 돈육, 계육, 우육 또는 생선살을 일정 크기로 자르거나, 그 혼합육을 거칠게 갈이 향신료를 첨가하여 -3∼2℃의 저온에서 5∼25분간 침지 또는 혼합후 일정 형태로 성형하여 튀김기에서 튀겨낸 다음, 설탕, 간장, 생강 및 잔탄검을 포함하는 소스를 입혀 오븐에서 구어내 -35℃ 이하에서 20∼30분간 급속동결시켜 제품화함을 특징으로 하는 소스를 입혀 구운 냉동육제품의 제조방법.
  2. 제1항에 있어서, 튀김기에서 160∼190℃의 온도로 30초∼5분간 처리하여 수분 증발율이 10∼18중량% 되도록 함을 특징으로 하는 냉동육제품의 제조방법.
  3. 제1항에 있어서, 소스혼합물 조성중 정백당과 간장(염도 15%)이 각각 35∼50중량% 포함됨을 특징으로 하는 냉동육제품으리 제조방법.
  4. 제1항에 있어서, 소스혼합물 조성중 생강이 6∼12중량% 포함됨을 특징으로 하는 냉동육제품의 제조방법.
  5. 제1항에 있어서, 소스혼합물 조성중 잔타검이 0.6∼1.4중량% 포함됨을 특징으로 하는 냉동육제품의 제조방법.
  6. 제1항에 있어서, 소스피복율은 튀김중량에 대하여 10∼18중량%임을 특징으로 하는 냉동육제품의 제조방법.
  7. 제1항에 있어서, 오븐에서 200∼250℃의 온도로 2∼8분간 처리되어, 수분과 지방 누출율이 10∼20중량% 되도록 함을 특징으로 하는 냉동육제품의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960004635A 1996-02-26 1996-02-26 소스를 입혀 구운 냉동육제품의 제조방법 Expired - Fee Related KR0174828B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960004635A KR0174828B1 (ko) 1996-02-26 1996-02-26 소스를 입혀 구운 냉동육제품의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960004635A KR0174828B1 (ko) 1996-02-26 1996-02-26 소스를 입혀 구운 냉동육제품의 제조방법

Publications (2)

Publication Number Publication Date
KR970061108A true KR970061108A (ko) 1997-09-12
KR0174828B1 KR0174828B1 (ko) 1999-02-18

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KR1019960004635A Expired - Fee Related KR0174828B1 (ko) 1996-02-26 1996-02-26 소스를 입혀 구운 냉동육제품의 제조방법

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040017994A (ko) * 2002-08-23 2004-03-02 신창기 샌드위치 형상의 햄 커틀릿 제조방법과 그 식품

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020048255A (ko) * 2000-12-18 2002-06-22 김연호 불구이 통닭 튀김 제조방법
KR101420772B1 (ko) * 2013-06-28 2014-07-17 주식회사 마니커에프앤지 오메가-3을 첨가한 저지방 닭가슴살 치킨너겟의 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040017994A (ko) * 2002-08-23 2004-03-02 신창기 샌드위치 형상의 햄 커틀릿 제조방법과 그 식품

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