-
公开(公告)号：KR101300745B1
公开(公告)日：2013-08-28
申请号：KR1020110068804
申请日：2011-07-12
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 (A) 노계육뼈, 육계육뼈 및 노계통닭으로 이루어진 군에서 선택된 하나 이상 0.5 ~ 1.5kg, 대파 200 ~ 400g, 무 400 ~ 600g, 양파 200 ~ 400g, 생강 50 ~ 150g, 마늘 50 ~ 150g을 물 2 ~ 4L에 첨가하고 4 ~ 6시간 동안 가열하여 육수 추출물을 제조하는 단계; (B) 간장, 설탕, 매실추출물, 꿀 및 고춧가루를 함유하는 단맛 양념 혼합물, 또는 청양 고춧가루, 고추장 및 올리고당을 함유하는 매운맛 양념 혼합물을 제조하는 단계; 및 (C) 상기 육수 추출물과 상기 단맛 양념 혼합물 또는 매운맛 양념 혼합물을 혼합하여 닭갈비용 양념을 제조하는 단계;를 포함하는 것을 특징으로 하는 닭갈비용 양념의 제조방법을 개시한다.
-
公开(公告)号：KR1020130009471A
公开(公告)日：2013-01-23
申请号：KR1020110070619
申请日：2011-07-15
Applicant: 강원대학교산학협력단
CPC classification number: A23L13/50 , A23L5/10 , A23L13/428 , A23L13/70 , B65D81/34
Abstract: PURPOSE: A method of manufacturing grilled chicken is provided to improve juiciness, texture and color by heating a pre-cured chicken at a high pressure and a high temperature. CONSTITUTION: Meat of at least one older hens among breeding hens or older laying hens is cured at 4-6deg.C for 2-4 days after adding a curing agent. The cured older hen meat is heated in a high-temperature high-pressure sterilizer at 110-130deg.C for 8-12 minutes, and cooled at 3-5deg.C for 3-5 hours. The older hen meat cooled after heating is deboned and sliced. The deboned and sliced older hen meat is mixed with spice for grilled chicken. The spice is penetrated into the meat at 4-6deg.C for 2-4days by stirring and massaging the older hen meat mixed with spice for grilled chicken 5-10 times a day. The older hen meat where spice is penetrated is hermetically sealed in a retort package and heated at 110-130deg.C for 25-35 minutes. The curing agent contains salt 4.5-5.5wt%, nitrite 0.1-0.3wt%, phosphate 3.0-4.0wt% and Sodium erythorbate 0.5-1.0wt%. [Reference numerals] (AA) Old hens; (BB,MM) Breeding hens and old laying hens; (CC) Curing; (DD) Pickle liquid at 5°C for 3 days; (EE) High temperature and pressure; (FF) At 120°C for 10 minutes; (GG) Cooling; (HH) At 4°C for 4 hours; (II) Deboning; (JJ) Mixing with seasoning; (KK) Meat : seasoning (2 : 1); (LL) Old hen pieces; (NN) Curing + mixing with seasoning; (OO) Curing and aging; (PP) Curing at 5°C for 3 days; (QQ) Retort vacuum packaging; (RR) Hotplate heating; (SS) In the meat, 75°C, 15 minutes; (TT) Retort heating; (UU) 120°C, 30minutes
Abstract translation: 目的：提供烤鸡的制作方法，通过在高压和高温下加热预先熟化的鸡来提高多汁性，质地和颜色。 规定：在加入固化剂后2-4天内，饲养母鸡或老龄鸡蛋中至少一只母鸡的肉可以在4-6℃下固化2-4天。 将熟化的母鸡在110-130℃的高温高压灭菌器中加热8-12分钟，并在3-5℃下冷却3-5小时。 加热后冷却的较大的母鸡肉被切碎并切片。 剔骨和切片的老母鸡与烤鸡肉混合香料。 通过搅拌和按摩与鸡肉混合香料的老鸡肉一天5-10次，将香料浸入肉中4-6天。 将香料穿透的较老的母鸡肉密封在蒸煮包装中，并在110-130℃加热25-35分钟。 固化剂含有4.5-5.5重量％的盐，亚硝酸盐0.1-0.3重量％，磷酸盐3.0-4.0重量％，异硫氰酸钠0.5-1.0重量％。 （AA）老母鸡; （BB，MM）繁殖母鸡和老母鸡; （CC）固化; （DD）5℃酸洗液3天; （EE）高温高压; （FF）在120℃下10分钟; （GG）冷却; （HH）在4℃4小时; （二）剔骨; （JJ）混合调料; （KK）肉：调味料（2：1）; （LL）老母鸡; （NN）固化+混合调料; （OO）固化和老化; （PP）在5℃固化3天; （QQ）蒸馏真空包装; （RR）热板加热; （SS）在肉中，75℃，15分钟; （TT）蒸煮加热; （UU）120℃，30分钟
-
公开(公告)号：KR1020140092703A
公开(公告)日：2014-07-24
申请号：KR1020130005094
申请日：2013-01-16
Applicant: 강원대학교산학협력단
Abstract: The present invention provides a manufacturing method of meat slices using chicken, which comprises: (a) a step of preparing chicken meat; (b) a step of manufacturing a mixture by adding purified water, chicken seasoning, collagen and salt to the chicken meat, and tumbling; (c) a step of manufacturing meat slices by filling the mixture and heating; and (d) a step of cooling the heated meat slices and packaging.
Abstract translation: 本发明提供一种使用鸡肉的切片的制造方法，其特征在于，包括：（a）制备鸡肉的步骤; （b）通过向鸡肉中加入纯化水，鸡肉调味料，胶原蛋白和盐，并进行翻滚，制备混合物的步骤; （c）通过填充混合物并加热制造肉片的步骤; 和（d）冷却加热的肉片和包装的步骤。
-
公开(公告)号：KR101270672B1
公开(公告)日：2013-06-03
申请号：KR1020110070619
申请日：2011-07-15
Applicant: 강원대학교산학협력단
Abstract: 본 발명은 노계육의 발골을 쉽게 하고 다즙성, 조직감 및 색깔을 증진시키기 위하여 통닭 노계육(종계, 산란노계)을 아질산염, 인산염, 소금 등이 들어있는 염지 피클액에 3일간 염지를 실시한 후 120℃에서 10분간 고온고압에서 가열처리하여 냉각한 다음 발골하여 전통 닭갈비 양념에 재워 열판에 가열하는 방법이나, 품질을 증진시키면서 간편성과 저장성 증진을 위해 이미 닭가공장에서 발골된 정육을 이용하여 염지와 양념을 동시에 넣고 3일간 저장(염지 및 숙성)후에 열판에서 가열하거나 레토르트파우치 포장에 넣어 120℃에서 30분간 살균하는 방법을 개시한다.
-
Patent Agency Ranking
公开(公告)号：KR101627403B1
公开(公告)日：2016-06-07
申请号：KR1020140035785
申请日：2014-03-27
Applicant: 강원대학교산학협력단
Abstract: 본발명은산란노계육을세절하여원료육을준비하고, 상기원료육에염지제와향신료를첨가하여혼합하고, 상기원료육에스타터칼쳐를접종하여 pH 5.0에도달할때까지 14 ~ 16 시간동안발효시키고, 발효완료후, 54 ~ 77℃에서 6 ~ 8 시간동안가열처리하는단계를포함하는산란노계육을이용한발효소시지제조방법을제공한다. 가열단계후, 10℃, RH 70 ~ 80% 에서건조시키는단계를더 포함할수 있으며, 상기원료육에카라기난 1 wt% 를첨가하여조직감을증진시키고, 상기원료육에초피분말을 0.05 ~ 0.1 wt% 첨가하여맛과저장성을향상시킬수 있다.
-
公开(公告)号：KR101408144B1
公开(公告)日：2014-06-17
申请号：KR1020130005093
申请日：2013-01-16
Applicant: 강원대학교산학협력단
CPC classification number: A22C11/00 , A23L11/20 , A23L13/428 , A23L13/50 , A23L33/105
Abstract: The present invention discloses a method for producing a chicken sausage with soybean paste which comprises: a step of preparing main sausage ingredients consists of chicken breast, chicken skin, and ice (a); a step of producing a mixture by adding and mixing salt, a curing agent, phosphate, erythorbate, chicken powder, beef powder, sugar, black pepper powder, garlic powder, ginger powder, minced onion, soybean paste, starch, soy protein isolate, and a settlement enhancer (b); a step of producing the sausage by filling and boiling the mixture (c); and a step of cooling and drying the boiled sausage (d).
Abstract translation: 本发明公开了一种用大豆酱生产鸡肠的方法，包括：制作主要香肠成分的步骤包括鸡胸肉，鸡皮和冰（a）; 通过加入和混合盐，固化剂，磷酸盐，异抗坏血酸，鸡粉，牛肉粉，糖，黑胡椒粉，大蒜粉，姜粉，洋葱，大豆酱，淀粉，大豆蛋白分离物， 和沉降增强剂（b）; 通过填充和煮沸混合物（c）来生产香肠的步骤; 以及冷却和干燥煮熟的香肠的步骤（d）。
-
公开(公告)号：KR1020150112192A
公开(公告)日：2015-10-07
申请号：KR1020140035785
申请日：2014-03-27
Applicant: 강원대학교산학협력단
Abstract: 본발명은산란노계육을세절하여원료육을준비하고, 상기원료육에염지제와향신료를첨가하여혼합하고, 상기원료육에스타터칼쳐를접종하여 pH 5.0에도달할때까지 14 ~ 16 시간동안발효시키고, 발효완료후, 54 ~ 77℃에서 6 ~ 8 시간동안가열처리하는단계를포함하는산란노계육을이용한발효소시지제조방법을제공한다. 가열단계후, 10℃, RH 70 ~ 80% 에서건조시키는단계를더 포함할수 있으며, 상기원료육에카라기난 1 wt% 를첨가하여조직감을증진시키고, 상기원료육에초피분말을 0.05 ~ 0.1 wt% 첨가하여맛과저장성을향상시킬수 있다.
Abstract translation: 本发明提供一种使用拣选鸡肉生产发酵香肠的方法，其包括以下步骤：通过切割拣选的鸡肉来制备原料肉; 在原料肉中加入和混合固化剂和香料; 将起始培养物接种到待发酵的原料肉中14-16小时直到pH达到5.0; 并在发酵后在54-77℃下加热原料肉6-8小时。 该方法可以进一步包括在加热步骤之后在10℃和70-80％RH下干燥原料肉的步骤。 根据本发明，将1重量％的角叉菜胶加入到原料肉中，从而改善了纹理。 将0.05-0.1重量％的堇青石粉加入到原料肉中，从而提高了味道和储藏性。
-
公开(公告)号：KR1020150112184A
公开(公告)日：2015-10-07
申请号：KR1020140035754
申请日：2014-03-27
Applicant: 강원대학교산학협력단
Abstract: 본발명은산란노계육을정형하여원료육을준비하고, 상기원료육을간장 5 ~ 15wt% 및파프리카분말 0.1 ~ 1wt%를포함하는첨가액과혼합하고, 혼합된원료육을세절및 성형하고, 성형된원료육을 50 ~ 80℃의온도에서 5 ~ 10시간동안건조하는단계를포함하며, 상기건조단계는건조초기에상대습도를 17 ~ 57%로 0.5 ~ 1. 5 시간동안유지하는것을특징으로하는산란노계육을이용한고품질육포제조방법을제공한다. 상기육포는초피추출물을 3 ~ 6wt% 범위로더 포함할수 있다.
Abstract translation: 本发明提供一种使用拣选的母鸡肉制造高质量干燥的方法。 加工宰肉，制成原料肉。 将原料肉与包含5-15重量％酱油和0.1-1重量％辣椒粉的添加剂混合。 将混合的原料肉精细切割成型，将成型的原料肉在50-80℃的温度下干燥5-10小时。 当干燥时，初始干燥过程中的相对湿度保持在17-57％，持续0.5-1.5小时。 肉可以进一步包含3-6重量％的花椒酱提取物。
-
公开(公告)号：KR1020130008205A
公开(公告)日：2013-01-22
申请号：KR1020110068804
申请日：2011-07-12
Applicant: 강원대학교산학협력단
Abstract: PURPOSE: A method of manufacturing seasoning for spicy grilled chicken is provided to cook Chuncheon spicy grilled chicken easily at a restaurant, factory or home by using chicken bone broth extract. CONSTITUTION: An old chicken mixture 0.5-1.5kg, spring onion 200-400g, radish 400-600g, onion 200-400g, ginger 50-150g and garlic 50-150g are added in water 2-4L and heated for 4-6 hours to manufacture chicken broth extract. Soy sauce 5-10wt%, sugar 3-8wt%, plum extract 10-15wt%, honey 2-3wt% and red pepper powder 10-20wt% are mixed to manufacture a sweet seasoning mixture. The chicken broth extract and the sweet seasoning mixture are mixed to manufacture seasoning for grilled chicken. The old chicken mixture includes old chicken bones, chicken meat bone and fried old chicken. Red pepper powder 10-15wt%, red pepper paste 5-30wt% and oligosaccharides 2-20wt% are mixed to manufacture a spicy seasoning mixture. The chicken broth extract and the spicy seasoning mixture are mixed to manufacture seasoning for grilled chicken. The seasoning for grilled chicken is mixed with chicken at a weight ratio of 1:2. The chicken in which the seasoning for the grilled chicken is mixed is retort-packed. [Reference numerals] (AA) Meat broth; (BB) Hot water extracting bones, old chicken, and radish for 5 hours; (CC) Making a seasoning; (DD) Honey, oligosaccharide, and coke; (EE) Sweet seasoning; (FF) Spicy seasoning; (GG) Cheongyang red pepper powder; (HH) Raw meat for stir-fried chicken ribs; (II) Pieces 2 x 2 x 1 cm; (JJ) Mixing the seasonings; (KK) Meat : seasonings (2 : 1); (LL) Heating; (MM) Inside of the meat, at 75°C for 15 minutes
Abstract translation: 目的：提供一种制作辛辣烤鸡调味料的方法，可以在餐厅，工厂或家中使用鸡骨肉提取物轻松烹制春川辣烤鸡。 构成：将一种老鸡混合物0.5-1.5kg，洋葱200-400g，萝卜400-600g，洋葱200-400g，姜50-150g，大蒜50-150g加入水中2-4L并加热4-6小时 制造鸡肉汤提取物。 酱油5-10重量％，糖3-8重量％，李子提取物10-15重量％，蜂蜜2-3重量％，红辣椒粉10-20重量％混合制成甜味调味混合物。 鸡肉汤提取物和甜味调味混合物混合制成烤鸡调味料。 老鸡混合物包括老鸡骨，鸡肉骨和油炸的老鸡。 红辣椒粉10-15重量％，红辣椒膏5-30重量％和寡糖2-20重量％混合制成辣调味混合物。 将鸡肉汤提取物和辛辣调味料混合制成烤鸡调味料。 鸡肉调味料与鸡混合，重量比为1：2。 将鸡肉调味料混合的鸡肉是蒸馏包装的。 （AA）肉汤; （BB）热水提取骨，老鸡和萝卜5小时; （CC）做调味料; （DD）蜂蜜，寡糖和焦炭; （EE）甜调味料; （FF）辣调味料; （GG）昌阳红辣椒粉; （HH）炒鸡肉生肉; （II）2×2×1cm; （JJ）混合调味料; （KK）肉类：调味料（2：1）; （LL）加热; （MM）肉内，75℃15分钟
-
-
-
-
-
-
-
-
Search Results
9
records
(took 0.041 seconds)
