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    돼지고기를 이용한 육가공식품 및 그 제조방법
    1.
    发明公开
    돼지고기를 이용한 육가공식품 및 그 제조방법 失效
    使用工艺的加工肉制品及其加工方法

    公开(公告)号：KR1020010025396A

    公开(公告)日：2001-04-06

    申请号：KR1020000080178

    申请日：2000-12-22

    Applicant: 김철욱

    Inventor： 김철욱 ,  진상근 ,  송영민 ,  박양희 ,  홍지관 ,  김대승 ,  채은아 ,  박준규

    IPC: A23L1/31

    Abstract: PURPOSE: A processing method of pork bellies using meat around the backbone, lean beef ribs and front and rear leg parts of the pork is provided to serve processed pork bellies having improved taste and shape better than normal pork bellies by using the unpopular meat parts. CONSTITUTION: The pork meat including the ham meat and the fat or the skin is processed by mixing 99.062% of pork meat, 0.21% of phosphate, 0.21% of sugar and 0.52% of salt with a proper amount of water at less than 14deg.C for 30min. The processed pork meat can comprises 94.62% of pork meat, 0.2% of phosphate, 0.2% of sugar, 0.5% of salt, 1% of green pimento, 1% of red pimento, 0.5% of garlic and 1% of carrot.

    Abstract translation: 目的：通过使用不受欢迎的肉类部分，通过使用肉骨围绕的猪肚，瘦牛排和猪肉前后腿部分的加工方法，提供比普通猪肚更好的口感和形状的加工猪肚。 构成：将猪肉，肉类和皮肤的肉类加工成99.062％的猪肉，0.21％的磷酸盐，0.21％的糖和0.52％的盐，适量的水分低于14℃。 C 30min。 加工猪肉可以包括94.62％的猪肉，0.2％的磷酸盐，0.2％的糖，0.5％的盐，1％的绿色食品，1％的红肉，0.5％的大蒜和1％的胡萝卜。

    쇠고기를 이용한 육가공 식품의 제조방법
    3.
    发明授权
    쇠고기를 이용한 육가공 식품의 제조방법 失效
    쇠고기를이용한육가공식품의제조방법

    公开(公告)号：KR100390310B1

    公开(公告)日：2003-07-07

    申请号：KR1020010029579

    申请日：2001-05-29

    Applicant: 김철욱

    Inventor： 김철욱 ,  진상근 ,  송영민 ,  박양희 ,  홍지관 ,  김대승 ,  채은아 ,  박준규

    IPC: A23L1/31

    Abstract: PURPOSE: Provided is a method of preparing a meat food product excellent in taste and nutrition using beef such as round, chuck, which is not popular. Whereby, the product is comparable to special meat such as tender loin, spencer loin, etc. in a functional test while having the same taste as the special meat to satisfy user needs and preference. CONSTITUTION: A mixture containing 98.2% by weight of ham containing fat, 0.209% by weight of phosphate, 0.209% by weight of sugar, 0.523% by weight of salt, 0.209% by weight of carrageenan, 0.523% by weight of clear strained rice wine, 0.052% by weight of ginger and a suitable amount of water is added with mixed ice which is put in by three times and then agitated at 14deg.C for 15min.

    Abstract translation: 目的：提供一种使用不受欢迎的圆形，卡盘等牛肉制备口感和营养优良的肉类食品的方法。 因此，该产品在功能测试中与特殊肉类如嫩里脊肉，斯潘塞里脊肉等相当，同时具有与特殊肉相同的口味以满足用户需求和偏好。 组成：含有98.2重量％含火腿脂肪，0.209重量％磷酸盐，0.209重量％糖，0.523重量％盐，0.209重量％角叉菜胶，0.523重量％透明滤过的大米 葡萄酒，0.052重量％的姜和适量的水加入混合的冰，将其投入三次，然后在14℃搅拌15分钟。

    김치와 전통장류를 이용한 기능성 발효돼지고기 및 그 제조방법
    5.
    发明公开
    김치와 전통장류를 이용한 기능성 발효돼지고기 및 그 제조방법 无效
    使用KIMCHI和大豆酱的功能性发酵的肉类

    公开(公告)号：KR1020030039943A

    公开(公告)日：2003-05-22

    申请号：KR1020010071525

    申请日：2001-11-16

    Applicant: 김철욱 ,  배대순 ,  송영민 ,  황선숙 ,  권은정 ,  손미례 ,  정계임 ,  진상근 ,  이상원 ,  남상해 ,  박석규

    Inventor： 김철욱 ,  진상근 ,  이상원 ,  배대순 ,  송영민 ,  황선숙 ,  권은정 ,  하경희 ,  김대승 ,  성석훈 ,  박석규 ,  남상해 ,  정계임 ,  손미례 ,  김재우

    IPC: A23L1/31

    Abstract: PURPOSE: A functional pork meat is provided to enhance its taste and to extend its storage as well as to reinforce its functionality by using kimchi and soybean paste, and aging at low temperature. CONSTITUTION: A functional pork meat is prepared by pickling, soaking and coating a lump or chop of raw or done pork meat with a natural fermented food, such as kimchi and soybean paste. The pork is then aged at -1-10 deg.C. In case raw pork meat is used, it undergoes aging at 4-5 deg.C for 3-4 weeks. With the use of the kimchi or fermented kimchi juice, the functional pork provides a fresh taste by organic acid and carbon dioxide. With the use of the soybean paste, the functional pork meat has extended storage.

    Abstract translation: 目的：提供功能性猪肉，以增强其味道，延长其储存性，并通过使用泡菜和大豆糊加强其功能，并在低温下老化。 规定：通过用天然发酵食品如泡菜和大豆酱酸洗，浸泡和涂上生的或做成的猪肉的块或块，准备功能性的猪肉。 猪肉然后在-110℃老化 如果使用生猪肉，4-5℃下老化3-4周。 通过使用泡菜或发酵的泡菜汁，功能性猪肉通过有机酸和二氧化碳提供新鲜的味道。 通过使用大豆酱，功能性猪肉具有延长的储存空间。

    쇠고기를 이용한 육가공 식품의 제조방법
    6.
    发明公开
    쇠고기를 이용한 육가공 식품의 제조방법 失效
    使用贝母制造肉类食品的方法

    公开(公告)号：KR1020020090644A

    公开(公告)日：2002-12-05

    申请号：KR1020010029579

    申请日：2001-05-29

    Applicant: 김철욱

    Inventor： 김철욱 ,  진상근 ,  송영민 ,  박양희 ,  홍지관 ,  김대승 ,  채은아 ,  박준규

    IPC: A23L1/31

    CPC classification number: A23L13/40 ,  A23L33/10 ,  A23V2002/00

    Abstract: PURPOSE: Provided is a method of preparing a meat food product excellent in taste and nutrition using beef such as round, chuck, which is not popular. Whereby, the product is comparable to special meat such as tender loin, spencer loin, etc. in a functional test while having the same taste as the special meat to satisfy user needs and preference. CONSTITUTION: A mixture containing 98.2% by weight of ham containing fat, 0.209% by weight of phosphate, 0.209% by weight of sugar, 0.523% by weight of salt, 0.209% by weight of carrageenan, 0.523% by weight of clear strained rice wine, 0.052% by weight of ginger and a suitable amount of water is added with mixed ice which is put in by three times and then agitated at 14deg.C for 15min.

    Abstract translation: 目的：提供使用诸如圆形，卡盘等不受欢迎的牛肉的口感和营养优良的肉类食品的制备方法。 在功能测试中，该产品与特殊肉类如嫩腰，斯宾塞腰等相当，同时具有与特殊肉相同的味道以满足用户需求和偏好。 构成：含有98.2重量％的含有脂肪的火腿，0.209重量％磷酸盐，0.209重量％糖，0.523重量％盐，0.209重量％角叉菜胶，0.523重量％清clear米 葡萄酒，0.052重量％的姜和适量的水加入混合的冰，放入三次，然后在14℃下搅拌15分钟。

    돼지고기를 이용한 육가공식품 및 그 제조방법
    10.
    发明授权
    돼지고기를 이용한 육가공식품 및 그 제조방법 失效
    돼지고기를이용한육가공식품및그제조방법

    公开(公告)号：KR100376046B1

    公开(公告)日：2003-03-15

    申请号：KR1020000080178

    申请日：2000-12-22

    Applicant: 김철욱

    Inventor： 김철욱 ,  진상근 ,  송영민 ,  박양희 ,  홍지관 ,  김대승 ,  채은아 ,  박준규

    IPC: A23L1/31

    Abstract: PURPOSE: A processing method of pork bellies using meat around the backbone, lean beef ribs and front and rear leg parts of the pork is provided to serve processed pork bellies having improved taste and shape better than normal pork bellies by using the unpopular meat parts. CONSTITUTION: The pork meat including the ham meat and the fat or the skin is processed by mixing 99.062% of pork meat, 0.21% of phosphate, 0.21% of sugar and 0.52% of salt with a proper amount of water at less than 14deg.C for 30min. The processed pork meat can comprises 94.62% of pork meat, 0.2% of phosphate, 0.2% of sugar, 0.5% of salt, 1% of green pimento, 1% of red pimento, 0.5% of garlic and 1% of carrot.

    Abstract translation: 目的：提供一种猪肉加工方法，使用猪肉骨架周围的肉，瘦牛肋骨和猪肉的前后腿部分，以通过使用不受欢迎的肉部分来改善味道和形状改善的加工猪腩。 组成：包括火腿肉和脂肪或皮肤的猪肉通过将99.062％的猪肉，0.21％的磷酸盐，0.21％的糖和0.52％的盐与适量的水以不到14℃的比例混合来加工。 C 30分钟。 加工过的猪肉可以含有猪肉94.62％，磷酸盐0.2％，糖0.2％，盐0.5％，青椒1％，红椒1％，大蒜0.5％，胡萝卜1％。

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