KR100370622B1 - 닭고기를 이용한 치즈햄 제조방법 - Google Patents
닭고기를 이용한 치즈햄 제조방법 Download PDFInfo
- Publication number
- KR100370622B1 KR100370622B1 KR10-2000-0082783A KR20000082783A KR100370622B1 KR 100370622 B1 KR100370622 B1 KR 100370622B1 KR 20000082783 A KR20000082783 A KR 20000082783A KR 100370622 B1 KR100370622 B1 KR 100370622B1
- Authority
- KR
- South Korea
- Prior art keywords
- cheese
- chicken
- meat
- sodium
- seasoning
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (1)
- 원재료에 해당하는 닭고기 80.93 ~ 80.95%에 부재료인 대두단백 2.54 ~ 2.56%, 정제염 1.74 ~ 1.76%, 인산염 0.31 ~ 0.33%, 엘아스코프빈산나트륨 0.04 ~ 0.06%, 엘글루타민산나트륨 0.20 ~ 0.22%, 백설탕 1.32 ~ 1.34%, 말토덱스트린 2.65 ~ 2.67%, 화이트복합시즈닝 0.79 ~ 0.81%, 치즈피자마리네이드 0.42 ~ 0.44%, 내열성치즈 4.29 ~ 4.31%, 치즈분말 0.42 ~ 0.44%, 치즈오일 0.10 ~ 0.12%, 시즈닝제이-엠 0.18 ~ 0.20%, 스모크후레바 0.04 ~ 0.06%, 가라기난 0.26 ~ 0.28%, 밀단백 3.60 ~ 3.62%의 적정 배합비율로 배합하고, 배합이 완료되면 이를 충전하여 80℃의 온도에서 45분간 열처리한 후 진공 포장하는 것을 특징으로 하는 닭고기를 이용한 치즈햄 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082783A KR100370622B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 치즈햄 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2000-0082783A KR100370622B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 치즈햄 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020053283A KR20020053283A (ko) | 2002-07-05 |
KR100370622B1 true KR100370622B1 (ko) | 2003-02-05 |
Family
ID=27686579
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2000-0082783A KR100370622B1 (ko) | 2000-12-27 | 2000-12-27 | 닭고기를 이용한 치즈햄 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100370622B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100633042B1 (ko) | 2003-12-26 | 2006-10-11 | 주식회사 한불후치피아 | 고기치즈의 제조방법 |
-
2000
- 2000-12-27 KR KR10-2000-0082783A patent/KR100370622B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100633042B1 (ko) | 2003-12-26 | 2006-10-11 | 주식회사 한불후치피아 | 고기치즈의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20020053283A (ko) | 2002-07-05 |
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