KR960006794A - 계란을 입힌 냉동제품 - Google Patents

계란을 입힌 냉동제품 Download PDF

Info

Publication number
KR960006794A
KR960006794A KR1019940019204A KR19940019204A KR960006794A KR 960006794 A KR960006794 A KR 960006794A KR 1019940019204 A KR1019940019204 A KR 1019940019204A KR 19940019204 A KR19940019204 A KR 19940019204A KR 960006794 A KR960006794 A KR 960006794A
Authority
KR
South Korea
Prior art keywords
coated
eggs
spices
egg
frozen
Prior art date
Application number
KR1019940019204A
Other languages
English (en)
Other versions
KR0131273B1 (ko
Inventor
이정우
신종균
김정윤
김진현
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019940019204A priority Critical patent/KR0131273B1/ko
Publication of KR960006794A publication Critical patent/KR960006794A/ko
Application granted granted Critical
Publication of KR0131273B1 publication Critical patent/KR0131273B1/ko

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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/67—Reformed meat products other than 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/10—Egg rolls
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 우육,돈육 또는 혼합육을 파, 마늘, 간장, 두부, 참기름 등을 전통 양념을 사용하여 성형후 계란을 입혀 가정에서 손쉽게 먹을 수 있도록 우리나라 전통식품인 완자의 맛을 재현한 계란을 입힌 냉동제품에 관한 것이다.

Description

계란을 입힌 냉동제품
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (6)

  1. 우육, 돈육 또는 그 혼합육을 세절하고 양념류, 마늘, 두부, 양파, 파, 향신료 등과 -2℃이하 혼합기에서 골고루 혼합하여 다양한 형태로 자동성형한 후 달걀,밀가루 등으로 피(皮)를 입혀 후라이어(FRYER)에서 튀겨 전통 완자 맛을 부여한 후 냉각시키거나 또는 -45℃로 급속동결시킨 계란을 입힌 냉동식품.
  2. 제1항에 있어서, 양파가 5~8중량% 포함됨을 특징으로 하는 계란을 입힌 냉동식품.
  3. 제1항에 있어서, 마늘이 0.5~3중량% 포함됨을 특징으로 하는 계란을 입힌 냉동식품.
  4. 제1항에 있어서, 7.0~11.0중량% 포함됨을 특징으로 하는 계란을 입힌 냉동식품.
  5. 제1항에 있어서, 후라이어에서의 튀김온도가 160~180℃, 시간은 30~50초 처리됨을 특징으로 하는 계란을 입힌 냉동식품.
  6. 우육, 돈육 또는 그 혼합육을 세절하고 양념류, 마늘, 두부, 양파, 파, 향신료 등과 -2℃이하 혼합기에서 골고루 혼합하여 다양한 형태로 자동성형한 후 스티머(steamer)에서 91~95℃, 2~3분간 찐 다음 달걀, 밀갈루 등으로 피를 입혀 후라이어에서 160~180℃, 30~50초간 튀겨 전통 완자 맛을 부여한 후 냉각시키거나 또는 -45℃로 급속동결시킴을 특징으로 하는 계란을 입힌 냉동식품의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940019204A 1994-08-03 1994-08-03 계란을 입힌 냉동제품 KR0131273B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940019204A KR0131273B1 (ko) 1994-08-03 1994-08-03 계란을 입힌 냉동제품

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940019204A KR0131273B1 (ko) 1994-08-03 1994-08-03 계란을 입힌 냉동제품

Publications (2)

Publication Number Publication Date
KR960006794A true KR960006794A (ko) 1996-03-22
KR0131273B1 KR0131273B1 (ko) 1998-04-14

Family

ID=19389772

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940019204A KR0131273B1 (ko) 1994-08-03 1994-08-03 계란을 입힌 냉동제품

Country Status (1)

Country Link
KR (1) KR0131273B1 (ko)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101051757B1 (ko) * 2008-08-21 2011-07-26 한성기업주식회사 계란옷 조성물 및 이를 이용한 생선전 제조방법
KR102328553B1 (ko) * 2021-06-01 2021-11-18 농업회사법인 에버그린팜 주식회사 맛과 영양학적 기능이 개선된 메추리알 튀김 및 이의 제조 방법
CN114209020A (zh) * 2021-12-14 2022-03-22 今麦郎食品股份有限公司 一种猪肉丸及其制备方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101051757B1 (ko) * 2008-08-21 2011-07-26 한성기업주식회사 계란옷 조성물 및 이를 이용한 생선전 제조방법
KR102328553B1 (ko) * 2021-06-01 2021-11-18 농업회사법인 에버그린팜 주식회사 맛과 영양학적 기능이 개선된 메추리알 튀김 및 이의 제조 방법
CN114209020A (zh) * 2021-12-14 2022-03-22 今麦郎食品股份有限公司 一种猪肉丸及其制备方法

Also Published As

Publication number Publication date
KR0131273B1 (ko) 1998-04-14

Similar Documents

Publication Publication Date Title
KR20180119807A (ko) 치즈김치삼겹살꼬치구이
CN104643107A (zh) 一种牛肉熟制品的制作方法
KR20060103593A (ko) 얼치기 냉면의 제조방법 및 상기 방법으로 제조된 얼치기냉면
KR960006794A (ko) 계란을 입힌 냉동제품
KR102099057B1 (ko) 햄버거 패티의 제조방법
KR20060063534A (ko) 냉동육즙만두, 그 제조 방법 및 만두피 파손으로 인한육즙누출 방지 방법
CN105077295A (zh) 一种牛肉熟制品的制作方法
WO2008063234A1 (en) Method of manufacturing pipe-burger
CN105212070A (zh) 一种牛肉熟制品的制作方法
GB2284136A (en) Batter coated frozen food
CN1102071A (zh) 鲜牛肉丝及制作工艺
JPH08289752A (ja) フライ様食品用パン粉の製造方法
CN107232504A (zh) 一种牛肉熟制品的制作方法
KR100515264B1 (ko) 포장 연채 계육의 제조방법
KR20150142172A (ko) 숙주 불고기 제조방법
KR101890732B1 (ko) 소시지 형태의 파스타 및 이의 제조방법
JPH0884572A (ja) 豚カツ料理
JPS5820674A (ja) 蒸しバ−ガ−包装体及びその製造法
KR100481752B1 (ko) 내피를 포함한 밤가루가 첨가된 햄버거용 가공육
KR20040045509A (ko) 닭만두 및 이를 이용한 조리식품
JP2002136264A (ja) 肉寿司
JP2000325036A (ja) ハイバーミートサラダステーキ
JP2000166513A (ja) ハンバーグ様食品
JP3123921U (ja) イカの胴に練り物を詰め込み加熱処理したイカ加工食品
KR20040033541A (ko) 만두치즈치킨까스 및 그의 제조방법

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20050930

Year of fee payment: 9

LAPS Lapse due to unpaid annual fee