公开(公告)号：KR1020090041692A

公开(公告)日：2009-04-29

申请号：KR1020070107338

申请日：2007-10-24

Applicant: 동신대학교산학협력단 ,  영산홍어(주)

Inventor： 최정식 ,  정혜현

IPC: A23L1/317 ,  A23L1/314 ,  A23L1/325 ,  A23L1/326

CPC classification number: A23L13/65 ,  A23L13/428 ,  A23L13/60 ,  A23L17/70 ,  A23V2200/306 ,  A23V2200/326

Abstract: A skate sausage and a manufacturing method thereof are provided improve conservative property and to reduce the content of cholesterol of a sausage by using meat, a skate, and kimchi as main materials. A skate sausage comprises 55-65 weight% of minced meat, 15-18 weight% of minced skate, 15-18 weight% of minced kimchi, and 4-9 weight% of spice on the basis of 100 weight% of sausage dough. The spice includes cayenne pepper, curry powder, ground pepper, onion, egg, garlic etc. A method for manufacturing the skate sausage comprises the following steps of: preparing the minced skate, meat, kimchi, and spice; mixing prepared materials; aging the materials for 24-48 hours; smoking and drying the aged materials after cooking the materials at 75-85°C for 10-15 minutes; and wrapping the dried sausage and sterilizing the sausage at 90-120°C for 5 - 30 minutes.

Abstract translation: 提供了一种滑冰香肠及其制造方法，通过使用肉，滑冰和泡菜作为主要材料，改善保守性，并减少香肠的胆固醇含量。 基于100重量％的香肠面团，滑冰香肠包括55-65重量％的切肉，15-18重量％的刨冰，15-18重量％的切碎泡菜和4-9重量％的香料。 香料包括辣椒，咖喱粉，胡椒粉，洋葱，鸡蛋，大蒜等。制作滑冰香肠的方法包括以下步骤：制作刨冰，肉，泡菜和香料; 混合制备的材料; 老化材料24-48小时; 在75-85°C下烹饪材料10-15分钟后，对老化材料进行吸烟和干燥; 并将干香肠包好并在90-120℃下将香肠消毒5-30分钟。

公开(公告)号：KR100930084B1

公开(公告)日：2009-12-07

申请号：KR1020070107338

申请日：2007-10-24

Applicant: 동신대학교산학협력단 ,  영산홍어(주)

Inventor： 최정식 ,  정혜현

IPC: A23L1/317 ,  A23L1/314 ,  A23L1/325 ,  A23L1/326

Abstract: A skate sausage and a manufacturing method thereof are provided improve conservative property and to reduce the content of cholesterol of a sausage by using meat, a skate, and kimchi as main materials. A skate sausage comprises 55-65 weight% of minced meat, 15-18 weight% of minced skate, 15-18 weight% of minced kimchi, and 4-9 weight% of spice on the basis of 100 weight% of sausage dough. The spice includes cayenne pepper, curry powder, ground pepper, onion, egg, garlic etc. A method for manufacturing the skate sausage comprises the following steps of: preparing the minced skate, meat, kimchi, and spice; mixing prepared materials; aging the materials for 24-48 hours; smoking and drying the aged materials after cooking the materials at 75-85°C for 10-15 minutes; and wrapping the dried sausage and sterilizing the sausage at 90-120°C for 5 - 30 minutes.

Abstract translation: 提供了一种滑冰肠及其制造方法，其通过使用肉，滑冰和泡菜作为主要材料来改善保守性并降低香肠的胆固醇含量。 基于100重量％的香肠面团，冰片香肠包含55-65重量％的碎肉，15-18重量％的碎冰块，15-18重量％的碎腌泡菜和4-9重量％的香料。 香料包括辣椒粉，咖喱粉，胡椒粉，洋葱，鸡蛋，大蒜等。一种制造冰鞋香肠的方法包括以下步骤：制备切碎的冰刀，肉，泡菜和香料; 混合制备的材料; 将材料老化24-48小时; 在75-85℃下烹饪10-15分钟后，抽吸并干燥老化的材料; 包装干燥的香肠并在90-120℃下灭菌香肠5-30分钟。

公开(公告)号：KR100783095B1

公开(公告)日：2007-12-07

申请号：KR1020070004955

申请日：2007-01-16

Applicant: 동신대학교산학협력단

Inventor： 최정식 ,  정혜현

IPC: A23L1/212 ,  A23G3/48 ,  A23G3/34 ,  A23G3/36

CPC classification number: A23L19/09 ,  A23G3/0002 ,  A23G3/36 ,  A23L2/52 ,  A23L3/36 ,  A23L3/40 ,  A23L5/43

Abstract: A method of manufacturing dry confectionery by soaking fruit and vegetable in sugar liquor containing lemon juice without harmful additives is provided to prevent nutrient destruction, taste deterioration and flavor loss and enhance the shelf life of fruit and vegetable. Fruit and vegetable are washed, sliced to 1 to 1.5cm in thickness, soaked in sugar liquor for 10 to 15sec and used to make confectionery which is filtered, quickly frozen to -50 to -60deg.C and freeze-dried at 25 to 35deg.C for 1 to 2 days. The obtained dry confectionery is able to be sprayed with gelatin liquid containing water and gelatin in a weight ratio of 99.3:0.7 and dried at 45 to 60deg.C for 12 to 24hr to obtain dry confectionery of a jelly shape with a moisture content of 80 to 95%. The sugar liquor is obtained by mixing water and oligosaccharide in a weight ratio of 2:1, adding 1 part by weight of salt and 10 parts by weight of lemon juice and decolorizing the liquid using any one natural coloring agent selected from a beet, Gardenia seed, kale, carrot and dropwort.

Abstract translation: 提供通过在不含有害添加剂的含柠檬汁的糖液中浸泡水果和蔬菜来制造干性糖食的方法，以防止营养物破坏，味道变质和风味损失，并提高水果和蔬菜的保质期。 水果和蔬菜洗涤，切片至1至1.5厘米厚，在糖液中浸泡10至15秒，用于制作糖果，过滤，快速冷冻至-50至-60度，并在25至35度冷冻干燥 .C 1至2天。 所得干果可以用含有水和明胶的明胶液以99.3:0.7的比例喷雾，并在45-60℃下干燥12至24小时，得到水分含量为80的果冻形状的干糖果 至95％。 通过以2:1的重量比混合水和寡糖获得糖液，加入1重量份的盐和10重量份的柠檬汁，并使用任何一种选自甜菜栀子的天然着色剂对液体进行脱色 种子，羽衣甘蓝，胡萝卜和落叶松。