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公开(公告)号：KR101264985B1
公开(公告)日：2013-05-15
申请号：KR1020110027439
申请日：2011-03-28
Applicant: 강릉원주대학교산학협력단
Abstract: 본발명은삼계탕부재료와미리수침처리한쌀을라이스페이퍼로감싼후 냉동시키고, 세척및 염지한삼계탕용닭의복강내에넣은다음냉동포장하는것을특징으로하는즉석조리용냉동삼계탕의제조방법및 그로부터제조된즉석조리용냉동삼계탕에관한것이다. 본발명에의하여제조된즉석조리용냉동삼계탕의경우개별적으로각종재료를구입하여손질하는과정을생략함으로써경제적이고간편하며, 라이스페이퍼로부재료를감싸삼계탕의복강내에넣음으로써삼계탕의제조후 헝겊을제거하는번거로움을해소할수 있으며, 사전에쌀이수침처리되고닭이염지된상태로제공됨으로써가열조리시간을단축할수 있으며, 각종부재료및 조미스프가일체로포장되어제공됨으로써삼계탕을가정에서간편하게취식할수 있어소비자들의요구에부응할수 있다. 또한, 삼계탕을제조하여섭취하는경우, 급속냉동과정을통하여닭 및각종부재료의신선도가유지되어풍미가우수하며영양손실을최소화함으로써보신효과를얻을수 있는삼계탕을맛볼수 있다.
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公开(公告)号：KR1020110127825A
公开(公告)日：2011-11-28
申请号：KR1020100047285
申请日：2010-05-20
Applicant: 강병석 , 강릉원주대학교산학협력단
CPC classification number: A23L13/50 , A23L3/36 , A23V2250/156 , A23V2250/21 , A23V2250/214 , A23V2250/218 , B65B25/001
Abstract: PURPOSE: Instant ginseng chicken soup(samgyetang), and a producing method thereof are provided to seal-package supplementary ingredients, soup powder, and chicken before freezing all the ingredients. CONSTITUTION: A producing method of instant ginseng chicken soup(samgyetang) comprises the following steps: wrapping samgyetang supplementary ingredients with rice paper, and freezing and seal-packaging; producing soup powder, and packaging; seasoning washed and dressed chicken with deep sea water, and freezing; inserting all the prepared ingredients into a packaging material, and seal-packaging and freezing. The samgyetang supplementary ingredients include ginseng, nuts, jujube, garlic, water-soaked rice, and medical herbs.
Abstract translation: 目的：提取速溶人参鸡汤（samgyetang）及其生产方法，在冷冻所有成分之前密封包装补充成分，汤粉和鸡肉。 构成：人参鸡汤（samgyetang）的生产方法包括以下步骤：用米纸包裹三ine辅料，冷冻包装; 生产汤粉，包装; 调味料用深海水冲洗和穿鸡，并冻结; 将所有准备的成分插入包装材料中，并进行密封包装和冷冻。 samgyetang补充成分包括人参，坚果，枣，大蒜，水浸大米和药草。
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公开(公告)号：KR101217651B1
公开(公告)日：2013-01-02
申请号：KR1020100047285
申请日：2010-05-20
Applicant: 강병석 , 강릉원주대학교산학협력단
Abstract: 본발명은즉석삼계탕및 이의제조방법에관한것으로, 보다구체적으로는삼계탕부재료를라이스페이퍼로감싼후, 냉동및 밀봉포장하는제1재료준비단계; 육수용분말을제조하고포장하는제2재료준비단계; 도축하여깨끗하게세척및 손질된영계에해양심층수로밑간을한 후, 냉동하는제3재료준비단계; 및상기에서준비된제1재료내지제3재료를투입하여일체로밀봉포장및 냉동하는단계;를포함하여이루어지는것을특징으로하는냉동즉석삼계탕의제조방법에관한것이다. 또한본 발명은, 밑간후 포장및 냉동한영계, 라이스페이퍼로감싸서냉동및 밀봉포장한삼계탕부재료및 개별포장된육수용분말로구성되어일체로냉동포장된것을특징으로하는냉동즉석삼계탕에관한것이다. 상기와같은본 발명은, 라이스페이퍼를이용하여삼계탕부재료까지일체로한 즉석삼계탕을제조할수 있고, 조리시삼계탕부재료를헝겊이나명주실을이용하였다가제거하는번거로움을없애면서, 담백하고진한국물을제조할수 있게된다. 또한육수용분말을제조함으로써삼계탕특유의깊은맛을간편하고손쉽게재현할수 있고, 해양심층수로영계에밑간을함으로써해양심층수의염분과미네랄이육질에배일수 있어맛과기호도를향상시킬수 있게된다.
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公开(公告)号：KR1020120109817A
公开(公告)日：2012-10-09
申请号：KR1020110027439
申请日：2011-03-28
Applicant: 강릉원주대학교산학협력단
Abstract: PURPOSE: Frozen ginseng chicken soup for instant cooking, and a producing method thereof are provided to insert ingredients for cooking the ginseng chicken soup into the abdominal cavity of chicken after wrapping with rice paper. CONSTITUTION: A producing method of frozen ginseng chicken soup for instant cooking comprises the following steps: wrapping supplementary ingredients for cooking the ginseng chicken soup and water soaked rice with rice paper, and freezing; soaking washed chicken in 13-17% concentration salt water for 25-35 seconds; and inserting the ingredients wrapped in the rice paper into the abdominal cavity of the chicken, and freezing the chicken at 15-40 deg. C below zero; and packaging the chicken separately with seasonings. The rice paper is dipped in 10-35 deg C water. [Reference numerals] (AA) Chicken for cooking chicken soup with ginseng(350-500g); (BB) Rice; (CC) Additional ingredients for the chicken soup; (DD) Killing a live chicken; (EE) Soaking the chicken in water; (FF,GG) Washing; (HH) Salting(13-17% salt water 25-35 seconds); (II) Wrapping with rice paper, and freezing(15-40 deg. C below zero); (JJ) Inserting the rice paper wrapped ingredients into the abdominal cavity of the chicken; (KK) Freezing(15-40 deg. C below zero); (LL) Seasonings(4.9-5.1g); (MM) Packaging
Abstract translation: 目的：冷冻人参鸡汤，用于即食烹饪，并提供其制造方法，将用人造鸡汤烹饪的成分插入到用米纸包裹后的鸡腹部。 构成：用于即食烹饪的冷冻人参鸡汤的生产方法包括以下步骤：将用人造鸡汤烹饪的补充成分和用米纸浸泡的水分冷冻; 将13-17％浓度的盐水浸泡洗涤鸡肉25-35秒; 将包裹在米纸中的成分插入鸡的腹腔，并在15-40度冷冻鸡。 C低于零; 并用调味料分开包装鸡肉。 将米纸浸在10-35摄氏度的水中。 （参考号）（AA）用人参烹制鸡汤的鸡（350-500g）; （BB）米饭; （CC）鸡汤的其他成分; （DD）杀死活鸡; （EE）将鸡肉浸泡在水中; （FF，GG）洗涤; （HH）盐渍（13-17％盐水25-35秒）; （二）用米纸包裹，冻结（零下15-40℃）; （JJ）将米纸包裹的成分插入鸡的腹腔; （KK）冷冻（低于零下15-40℃）; （LL）调味料（4.9-5.1g）; （MM）包装
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