KR20040023381A - Method for making a sausage including nut - Google Patents
Method for making a sausage including nut Download PDFInfo
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- KR20040023381A KR20040023381A KR1020020055094A KR20020055094A KR20040023381A KR 20040023381 A KR20040023381 A KR 20040023381A KR 1020020055094 A KR1020020055094 A KR 1020020055094A KR 20020055094 A KR20020055094 A KR 20020055094A KR 20040023381 A KR20040023381 A KR 20040023381A
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- 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
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 호두, 잣, 밤 등의 견과류를 적당한 크기로 잘라 첨가하여 소시지를 제조하는 방법에 관한 것이다.The present invention relates to a method of preparing a sausage by cutting and adding nuts such as walnuts, pine nuts, chestnuts and the like to a suitable size.
소시지는 부스러기 고기를 소금에 절였다가 조미료나 향신료를 섞어 반죽한 다음 가축의 창자나 둥근 틀에 채워 넣은 것으로, 수분의 함량에 따라 드라이 소시지와 도메스틱 소시지로 나눈다.Sausages are made by salting crumbs, kneading them with seasonings or spices, and then filling them into the intestines or round molds of livestock, which are divided into dry sausages and domestic sausages, depending on the water content.
드라이 소시지인 살라미 소시지는 소, 돼지 기름살을 원료로 향신료,적포도주 등을 창자에 채운 다음 2, 3개월 건조시켜 만든 것으로 보존성이 높다.Salami, a dry sausage, is made by filling intestines with beef, pork oil, spices and red wine, and then drying for two to three months.
도메스틱 소시지에는 프랑크푸르트 소시지, 비엔나 소시지, 볼로냐 소시지 등이 포함된다. 프랑크프루트 소시지는 돼지의 어깻살과 창자를 원료로 하여 길쭉한 원통형으로 만든 것이고, 비엔나 소시지는 쇠고기, 돼지고기를 원료로 하여 주로 양의 창자에 채운 것으로 4.5Cm 길이의 소시지가 줄줄이 이어져 있다.Domestic sausages include Frankfurter sausages, Vienna sausages and Bologna sausages. Frankfurter sausages are made of elongated cylinders made from pork shoulders and intestines. Vienna sausages are made from beef and pork, mainly filled with sheep's intestines, and are lined with 4.5cm long sausages.
이렇듯 사용되는 고기의 종류, 부위, 만드는 방법등에 따라 여러가지 종류로 나뉘는 소시지는 세계 여러나라에서 주식이나 부식의 형태로 광범위하게 이용되고있다.Sausages, which are divided into various types according to the type of meat used, parts, and methods of making meat, are widely used in the form of stocks or humus in many countries around the world.
그러나 소시지는 주식이나 부식으로 광범위하게 이용되는 것에 비해 주로 고기를 재료로 사용하기 때문에 영양분이 편중되어있어 영양의 불균형이 발생한다는 문제점이 있다. 근래들어 건강에 대한 관심이 고조되면서 소시지에 대한 영양학적 관점에서의 다양한 연구가 행해지고 있어서 소시지에 어육(fish)을 이용하여 소시지를 만드는 어육소시지나, 소시지를 만드는 재료에 인삼이나 야채를 첨가하는 새로운 형태의 소시지들이 개발되고 있다.However, sausages have a problem in that nutrition is unbalanced due to nutrients, since meat is mainly used as a material as compared to widely used as a stock or corrosion. Recently, as interest in health has increased, various researches have been conducted in the nutritional perspective of sausages, and new sausage sausages and vegetables are used to make sausages using fish. Types of sausages are being developed.
견과류는 겉껍질이 딱딱해 껍질채로 먹을 수 없고 겉껍질을 깨고 나면 얇은 속껍질이 붙어 있는 것이 특징이다. 견과류의 식물성 지방은 동물성 지방과는 달리 우리 몸에서 합성하지 못하는 불포화 지방산이다. 견과류는 칼슘이 적은 산성식품이다. 그 예로 호두, 밤, 잣, 땅콩, 아몬드, 피스타치오, 피칸, 마카다미아, 헤이즐넛, 코코넛 등이 있다.Nuts are hard-shelled and can't be eaten with their shells. After breaking the shell, they have a thin skin. Vegetable fats in nuts, unlike animal fats, are unsaturated fatty acids that our bodies cannot synthesize. Nuts are acidic foods low in calcium. Examples include walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamias, hazelnuts, and coconuts.
본 발명은 소시지를 제조할때 사용되는 재료에 견과류를 첨가함으로써 비타민, 무기질 등을 첨가하여 편중되기 쉬운 영양소를 고루 섭취할 수 있을 뿐만 아니라, 견과류의 단단한 식감을 이용하여 소시지에 새로운 식감을 갖도록 하는 것을 목적으로 한다.The present invention not only can ingest nutrients tend to be biased by adding vitamins, minerals, etc. by adding nuts to the ingredients used to make sausages, but also have a new texture to the sausages using the hard texture of nuts. For the purpose of
본 발명의 견과류를 첨가한 소시지는 통상적으로 소시지를 만드는 방법에 따라 돈육, 어육등의 원료육에 첨가물을 첨가한 후 갈아서 재료를 준비하고, 이에 일정한 크기로 세절 또는 분쇄한 견과류를 첨가한 다음 케이싱에 충전하여 만든다.Sausages to which the nuts of the present invention are added are prepared by grinding and then adding the additives to raw meats such as pork and fish meat according to a method of making sausages, and then adding the finely chopped or crushed nuts to a predetermined size to casing It is made by charging.
본 발명의 견과류를 첨가한 소시지를 만드는 바람직한 예는 다음과 같다.Preferred examples of making sausages added with nuts of the present invention are as follows.
[제 1단계 : 원료육의 준비][Step 1: Preparation of Raw Meat]
원료육에 원료육 100중량부에 대하여 식염 1 내지 3중량부, 인산염 0.2 내지 0.5 중량부 및 물 6 내지 13중량부를 혼합하여 5분동안 갈아준 다음, 2 내지 4℃의 냉장실에서 염지시킨다. 그 결과물에 0.5 내지 2중량부의 설탕, 0.1 내지 0.3중량부의 글루타민소다, 0.01 내지 0.05중량부의 이노신, 0.2 내지 0.5중량부의 마늘, 0.1 내지 0.3중량부의 양파 및 0.05 내지 0.2 중량부의 생강을 넣고 혼합한 후 10분동안 갈아준 다음 2 내지 4℃의 냉장실에서 염지시킨다.1 to 3 parts by weight of salt, 0.2 to 0.5 parts by weight of phosphate, and 6 to 13 parts by weight of water are mixed with the raw meat for 5 minutes, followed by dyeing in a refrigerator at 2 to 4 ° C. 0.5 to 2 parts by weight of sugar, 0.1 to 0.3 parts by weight of glutamine soda, 0.01 to 0.05 parts by weight of inosine, 0.2 to 0.5 parts by weight of garlic, 0.1 to 0.3 parts by weight of onion, and 0.05 to 0.2 parts by weight of ginger were mixed and mixed. Change for 10 minutes and then soak in a refrigerator at 2 to 4 ° C.
[제 2단계 : 견과류의 준비][Step 2: Preparation of Nuts]
원료육 100중량부에 대하여 5 내지 15 중량부의 견과류를 적당한 크기로 세절 또는 분쇄하여 준비한다. 이에 사용되는 견과류로는 식용할 수 있는 모든 견과류가 이용될 수 있다. 그 예로는 호두, 잣, 밤, 은행, 브라질넛, 피넛, 헤이즐넛, 케쉬넛, 마카다미아, 윌넛, 피스타치오 등이 있다. 이 견과류들 중에서 선택되는 1종 이상을 조합하여 사용할 수 있다.5 to 15 parts by weight of nuts are prepared by cutting or grinding the nuts to 100 parts by weight of raw meat. As nuts used therein, any edible nut may be used. Examples include walnuts, pine nuts, chestnuts, banks, brazil nuts, peanuts, hazelnuts, cashew nuts, macadamia nuts, willnuts and pistachios. One or more of these nuts may be used in combination.
[제 3단계 : 재료의 혼합 및 충전][Step 3: Mixing and Filling of Materials]
제 1단계와 제 2단계에서 마련한 재료를 섞어 충전기(stuffer)에 공기가 섞여들어가지 않도록 다져 넣고, 케이싱(casing)에 수동 또는 전자동으로 충전한다.The materials prepared in the first and second stages are mixed and chopped so that air does not enter the charger, and the casing is filled manually or automatically.
상기 제조과정에서 제 1단계 및 제 3단계는 공지된 통상의 소시지 제조공정으로서, 당분야에서 적용되는 바에 따라 첨가제의 종류 및 함량등에 변경이 가능하다.The first step and the third step in the manufacturing process is a known sausage manufacturing process, and may be changed in the type and content of the additives as applied in the art.
상기 제 2단계에서 견과류의 첨가량이 원료육 100중량부에 대하여 5중량부에 미치지 못하면 견과류의 첨가로 인한 맛이나 식감의 변화를 인식하기 힘들고, 15중량부를 넘어서면 원료육과의 혼합 및 제조된 소시지의 조직감이 나빠지는 문제가 있어 바람직하지 않다.If the added amount of nuts in the second step is less than 5 parts by weight based on 100 parts by weight of the raw meat, it is difficult to recognize the change in taste or texture due to the addition of nuts, and if it exceeds 15 parts by weight, the mixture of the raw meat and the prepared sausage There is a problem of poor texture, which is undesirable.
이하 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 그러나 본 발명이 이들 예에 국한되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.
실시예 1Example 1
원료육 10kg에 원료육 100중량부에 대하여 식염 2중량부, 인산염 0.4중량부 및 물 10중량부를 혼합하여 5분동안 갈아준 다음 2℃의 냉장실에서 염지시켰다. 그 결과물에 1.5중량부의 설탕, 0.2중량부의 글루타민소다, 0.02중량부의 이노신, 0.3중량부의 마늘, 0.2중량부의 양파 및 0.1중량부의 생강을 넣고 혼합한 후 10분동안 갈아준 다음 2℃의 냉장실에서 다시 염지시켰다.To 10 kg of raw meat, 2 parts by weight of salt, 0.4 part by weight of phosphate, and 10 parts by weight of water were mixed with respect to 100 parts by weight of raw meat, and ground for 5 minutes, followed by dyeing in a refrigerator at 2 ° C. The resulting mixture was mixed with 1.5 parts by weight of sugar, 0.2 parts by weight of glutamine soda, 0.02 parts by weight of inosine, 0.3 parts by weight of garlic, 0.2 parts by weight of onion, and 0.1 parts by weight of ginger, and then ground for 10 minutes. It was salted.
원료육 100중량부에 대하여 약 5mm3크기로 세절한 피넛, 마카다미아 및 피스타치오를 각각 3중량부씩 합계 9중량부를 상기 염지시킨 재료에 섞어 충전기(stuffer)에 공기가 섞여들어가지 않도록 다져 넣고, 직경 1.5cm에 길이가15cm인 케이싱에 충전하여 소시지를 제조하였다.9 parts by weight of peanuts, macadamia, and pistachios, each of which are cut into small pieces of about 5 mm 3 with respect to 100 parts by weight of the raw meat, are mixed with the dried material and compacted to prevent air from entering the stuffer, and 1.5 cm in diameter. Sausage was prepared by filling a casing having a length of 15 cm.
실시예 2Example 2
견과류를 준비함에 있어 브라질넛, 헤이즐넛 및 케쉬넛을 사용하는 것을 제외하고는 실시예 1과 동일한 방법으로 소시지를 제조하였다.Sausages were prepared in the same manner as in Example 1 except for using Brazil nuts, hazelnuts and cashew nuts in preparing nuts.
실시예 3Example 3
견과류를 준비함에 있어 호두, 잣 및 밤을 사용하는 것을 제외하고는 실시예 1과 동일한 방법으로 소시지를 제조하였다.Sausages were prepared in the same manner as in Example 1 except that walnuts, pine nuts and chestnuts were used in preparing nuts.
비교예 1Comparative Example 1
견과류를 첨가하지 아니하는 것을 제외하고는 실시예 1과 동일한 방법으로 소시지를 제조하였다.Sausages were prepared in the same manner as in Example 1 except that nuts were not added.
비교예 2Comparative Example 2
실시예 1에서 원료육 100중량부에 대하여 약 5mm3크기로 세절한 피넛, 마카다미아 및 피스타치오를 각각 1중량부씩 합계 3중량부를 사용하는 것을 제외하고는 실시예 1과 동일한 방법으로 소시지를 제조하였다.A sausage was prepared in the same manner as in Example 1, except that 3 parts by weight of peanuts, macadamia, and pistachio, each of which was cut into a size of about 5 mm 3 with respect to 100 parts by weight of raw meat, were used in total.
비교예 3Comparative Example 3
실시예 1에서 원료육 100중량부에 대하여 약 5mm3크기로 세절한 피넛, 마카다미아 및 피스타치오를 각각 6중량부씩 합계 18중량부를 사용하는 것을 제외하고는 실시예 1과 동일한 방법으로 소시지를 제조하였다.A sausage was manufactured in the same manner as in Example 1, except that 18 parts by weight of 6 parts by weight of peanuts, macadamia and pistachios, each cut into sizes of about 5 mm 3 with respect to 100 parts by weight of the raw meat, were used.
관능평가Sensory evaluation
본 발명에서 소시지를 만드는 재료에 견과류를 첨가하는 것이 소시지에 새로운 식감을 부여하는지 여부를 조사하기 위하여 10~30대의 패널요원 40명을 대상으로 삼점검사를 실시하였다.In the present invention, a three-point test was conducted on 40 panelists in their 10s and 30s to investigate whether adding nuts to sausage-making ingredients gives a new texture to sausages.
실시예 1, 2 또는 3과 비교예 1과의 차이를 각각 비교(실험 1~3)하였다. 또한 비교예 1과 비교예 2와의 차이를 비교(실험 4)하였다. 각 실험에서 패널요원들에게 각각 3개씩의 검사물을 제시하였는데, 실험 1~3에서 실시예와 비교예를 몇 개 씩 제시할 것인지, 또한 실험 4에서 비교예 1과 비교예 2를 몇개씩 제시할 것인지는 때에 따라 임의로 선택하여 행하였다. 제시된 3개의 검사물 중 실시예와 비교예(실험 1~3), 비교예 1과 비교예 2(실험 4)를 정확히 구분하여 서로 다른 처리가 되어있는 제품임을 인지할 수 있는 경우만 1점을 주었고 그 외의 경우는 0점으로 하였다. 그 결과는 하기의 표 1에 나타내었다.The difference between Example 1, 2 or 3, and Comparative Example 1 was compared (Experimental 1-3). In addition, the difference between Comparative Example 1 and Comparative Example 2 was compared (Experiment 4). In each experiment, three specimens were presented to panelists, and how many examples and comparative examples were presented in Experiments 1 to 3, and also how many Comparative Examples 1 and 2 were presented in Experiment 4 Whether or not to do so was arbitrarily selected and performed. Only one point can be recognized if the product is treated differently by accurately classifying the example and the comparative example (experiment 1 to 3), the comparative example 1 and the comparative example 2 (experiment 4) among the three specimens presented. In other cases, the score was 0. The results are shown in Table 1 below.
[표 1: 견과류 첨가의 효과에 대한 관능평가]Table 1: Sensory Evaluation of the Effects of Nut Addition
* 패널요원 40명(10~30대의 남 20명, 여 20명)* 40 panelists (20 males and 10 females in their 10s and 30s)
표 1에서 패널요원들이 실험 1, 2 및 3의 경우에는 각 실시예와 비교예간의 차이를 용이하게 구별하였지만, 실험 4의 경우에는 용이하게 구별하지 못하였다. 이를 통하여 소시지를 만드는 재료에 견과류를 첨가하는 것이 소시지에 기존의 재품과 확연히 구별되는 새로운 식감을 부여하지만, 견과류의 첨가량이 5중량부에 미치지 못하는 경우 견과류의 첨가로 인한 맛과 식감의 변화를 인식하기 힘들다는 것을 알 수 있다.In Table 1, the panelists easily distinguished the differences between the Examples and Comparative Examples in the case of Experiments 1, 2, and 3, but did not easily distinguish in the case of Experiment 4. Although the addition of nuts to sausage-making ingredients gives the sausage a new texture that is clearly distinguished from existing products, if the amount of nuts is less than 5 parts by weight, the taste and texture change due to the addition of nuts are recognized. It is hard to do.
그러나 이 관능검사만으로는 소시지를 만드는 재료에 견과류를 첨가하는 것이 품질의 차이에 긍정적인 영향을 미치는지, 부정적인 영향을 미치는지 판단할 수 없다. 따라서 제조된 소시지에 대한 기호도를 알아보기 위하여 10~30대의 패널요원 40명을 대상으로 실시예 1 내지 3과 비교예 3에 대하여 하기의 평가기준에 따라 5점 척도법에 의하여 관능검사를 실시하였다. 그 결과를 하기의 표 2에 나타내었다.However, this sensory test alone cannot determine whether the addition of nuts to sausage-making ingredients has a positive or negative effect on quality differences. Therefore, in order to determine the degree of preference for the sausage, 40 panelists in their 10s and 30s were subjected to the sensory test using the 5-point scale method according to the following evaluation criteria for Examples 1 to 3 and Comparative Example 3. The results are shown in Table 2 below.
[기호도의 평가기준][Evaluation Criteria of Symbol]
[표 2 : 기호도에 대한 관능평가][Table 2: Sensory evaluation of preference]
* 패널요원 40명(10~30대의 남 20명, 여 20명)* 40 panelists (20 males and 10 females in their 10s and 30s)
표 2에 나타난 결과를 통하여 소시지를 만드는 재료에 견과류를 첨가하는 것이 사람들의 기호를 긍정적으로 자극하지만, 견과류의 첨가량이 15중량부를 초과하는 경우 원료육과의 혼합 및 제조된 소시지의 조직감이 나빠져서 과일을 첨가한 소시지에 대한 기호도가 저하되는 단점이 있다는 것을 알 수 있다.The results of Table 2 show that adding nuts to sausage-making ingredients positively stimulates people's taste, but when the added amount of nuts exceeds 15 parts by weight, the mix with the raw meat and the texture of the manufactured sausage deteriorate the fruit. It can be seen that there is a disadvantage that the palatability of the added sausage is lowered.
본 발명에 의하면 소시지를 제조할때 사용되는 재료에 견과류를 첨가함으로써 소시지에 새로운 식감을 갖도록 하는데, 이는 사람들의 기호를 자극하여 소시지를 부담없이 즐길 수 있게 한다. 뿐만 아니라, 견과류에 첨가된 비타민, 무기질 등을 함께 섭취할 수 있어서 편중되기 쉬운 영양소를 고루 섭취할 수 있는 이점이 있다According to the present invention, by adding nuts to the ingredients used to make sausages, the sausages have a new texture, which stimulates people's tastes so that they can enjoy the sausages casually. In addition, it is possible to take vitamins, minerals, etc. added to nuts together, so there is an advantage that evenly nutrients tend to be biased.
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| KR101669869B1 (en) | 2016-05-09 | 2016-10-27 | 농업회사법인 주식회사 코아 | Sausage containing barley and process for producing the same |
| KR101955824B1 (en) * | 2017-11-27 | 2019-03-08 | 박규완 | Sausage containing ddeokgalbi and preparing method thereof |
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| KR101126561B1 (en) * | 2010-03-30 | 2012-03-22 | 파일테크 주식회사 | Reinforcing head apparatus having detachable file cap |
| KR101171904B1 (en) * | 2006-12-14 | 2012-08-07 | 현대자동차주식회사 | Protect device for common rail fuel system of vehicle and method thereof |
| KR101228270B1 (en) * | 2006-05-01 | 2013-01-30 | 주식회사 아도반테스토 | Test apparatus and test method |
| KR102068152B1 (en) * | 2009-03-05 | 2020-01-20 | 가부시키가이샤 한도오따이 에네루기 켄큐쇼 | Semiconductor device |
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| KR101228270B1 (en) * | 2006-05-01 | 2013-01-30 | 주식회사 아도반테스토 | Test apparatus and test method |
| KR101171904B1 (en) * | 2006-12-14 | 2012-08-07 | 현대자동차주식회사 | Protect device for common rail fuel system of vehicle and method thereof |
| KR102068152B1 (en) * | 2009-03-05 | 2020-01-20 | 가부시키가이샤 한도오따이 에네루기 켄큐쇼 | Semiconductor device |
| KR101126561B1 (en) * | 2010-03-30 | 2012-03-22 | 파일테크 주식회사 | Reinforcing head apparatus having detachable file cap |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101669869B1 (en) | 2016-05-09 | 2016-10-27 | 농업회사법인 주식회사 코아 | Sausage containing barley and process for producing the same |
| KR101955824B1 (en) * | 2017-11-27 | 2019-03-08 | 박규완 | Sausage containing ddeokgalbi and preparing method thereof |
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