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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.
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Patent Agency Ranking
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
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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
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公开(公告)号：KR1020110028171A
公开(公告)日：2011-03-17
申请号：KR1020090086139
申请日：2009-09-11
Applicant: 강원대학교산학협력단 , 주식회사 미트뱅크
IPC: A23L13/50
CPC classification number: A23L13/55 , A23L23/00 , A23V2002/00 , A23V2250/5432 , A23V2300/24
Abstract: PURPOSE: A processing method of chicken containing gelatin is provided to maintain the shape of the chicken after heating by adding the gelatin, and to prevent the leakage of chicken stock while distributing. CONSTITUTION: A processing method of chicken containing gelatin comprises the following steps: adding 1~9parts of gelatin by weight, to 100parts of seasoned chicken by weight; heating the chicken and gelatin mixture at 75~90deg C; and vacuum packing the heated chicken. The seasoned chicken is seasoned with sauce containing soy sauce, salt, sugar, maltitol, caramel, starch, beef sauce, beef stock powder, Monosodium Glutamate, black pepper, onion, garlic, ginger, and other ingredients.
Abstract translation: 目的：提供含有明胶鸡肉的加工方法，通过加入明胶加热加热后保持鸡肉的形状，防止鸡肉的分布泄漏。 构成：含有明胶的鸡的加工方法包括以下步骤：加入1〜9份明胶，加入100份经过熟化的鸡肉， 加热鸡肉和明胶混合物75〜90℃; 并真空包装加热鸡肉。 经调味的鸡肉用酱油，盐，糖，麦芽糖醇，焦糖，淀粉，牛肉酱，牛肉粉，谷氨酸一钠，黑胡椒，洋葱，大蒜，姜等成分调味。
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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.
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公开(公告)号：KR101133108B1
公开(公告)日：2012-04-06
申请号：KR1020090086139
申请日：2009-09-11
Applicant: 강원대학교산학협력단 , 주식회사 미트뱅크
IPC: A23L13/50
Abstract: 본 발명은 닭고기 100 중량부 대비 1~9 중량부 만큼의 젤라틴을 양념소스가 혼합된 닭고기에 혼합하는 단계(a); 단계(a) 후, 젤라틴이 혼합된 닭고기의 심부온도가 75~90℃가 되도록 스팀 가열하는 단계(b); 및 단계(b) 후, 젤라틴이 혼합된 닭고기를 진공 포장하는 단계(c);를 포함하는 것을 특징으로 하는 닭고기의 가공방법에 관한 것으로, 젤라틴을 첨가함으로써 가열 후에도 닭고기의 모양을 유지할 수 있고, 유통 중 육즙 침출을 방지할 수 있는 장점이 있다.
가공방법, 가열, 닭고기, 성형, 양념, 육즙, 젤라틴, 진공포장
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