Claims (5)
냉동명태연육에 햄맛조미료 1.0~10.0%, 적색색소 0.05~0.5% 및 갈색색소 0.01~0.2%ㅣ를 포함시켜 제조되는 햄맛배합육 위로, 색소육을 도포하여 이루어지는 것을 특징으로 하는 햄맛살.Ham flavored meat, characterized in that the application of pigmented meat over the ham-flavored meat prepared by containing frozen seasoned broiled meat seasoning 1.0-10.0%, red pigment 0.05-0.5% and brown pigment 0.01-0.2% |
제1항에 있어서, 상기 색소육은 햄맛살 중량의 1-10%인 것을 특징으로 하는 햄맛살.The ham flavor meat according to claim 1, wherein the pigmented meat is 1-10% of the weight of ham meat.
제1항에 있어서, 상기 햄맛조미료는 돈육엑기스 40.0~70.0%, 소고기 엑기스 10.0~30.0%, 글루타민산 나트륨 0.50~2.0%, 핵산 0.1~1.0%, 식염 0.1~3.0%, 설탕 0.1~2.0%, 간장 0.5~10.0%, 육두구분말 0.1~1.0%, 코리안더분말 0.1~1.0%, 계피분말 0.1~1.0%, 양파분말 1.0~10.0%, 마늘분말 1.0~10.0%, 후추분말 0.1~1.0%, 다임분말 0.1~1.0%, 너트맥분말 0.1~1.5%, 로즈마리 0.1~1.0%, 스모크후레이버 0.1~1.0%, 베이컨후레이버 0.1~1.0% 및정제수 1.0~10.0%의 조성비율을 갖는 것을 특징으로 하는 햄맛살.According to claim 1, The ham flavor seasoning is pork extract 40.0 ~ 70.0%, beef extract 10.0 ~ 30.0%, sodium glutamate 0.50 ~ 2.0%, nucleic acid 0.1 ~ 1.0%, salt 0.1 ~ 3.0%, sugar 0.1 ~ 2.0%, soy sauce 0.5 ~ 10.0%, nutmeg powder 0.1 ~ 1.0%, coriander powder 0.1 ~ 1.0%, cinnamon powder 0.1 ~ 1.0%, onion powder 1.0 ~ 10.0%, garlic powder 1.0 ~ 10.0%, pepper powder 0.1 ~ 1.0%, dime powder 0.1 ~ 1.0%, nut wheat powder 0.1 ~ 1.5%, rosemary 0.1 ~ 1.0%, smoke flavor 0.1 ~ 1.0%, bacon flavor 0.1 ~ 1.0% and purified water 1.0 ~ 10.0% ham flavor characterized by having a composition ratio .
제1항에 있어서, 상기 색소육은 냉동명태연육 40.0~70.0%, 냉동난백 5.0~ 20.0%, 정제염 1.0~5.0%, 적색색소 0.1~1.0%, 갈색색소 0.05~1.0% 및 정제수 10.0~ 40.0%의 조성비율을 갖는 것을 특징으로 하는 햄맛살.According to claim 1, wherein the pigment meat is 40.0 ~ 70.0% frozen poultry meat, frozen egg white 5.0 ~ 20.0%, purified salt 1.0 ~ 5.0%, red pigment 0.1 ~ 1.0%, brown pigment 0.05 ~ 1.0% and purified water 10.0 ~ 40.0% Ham flavored meat, characterized in that having a composition ratio.
제1항 또는 제4항에 있어서, 상기 냉동명태연육과 색소육에 첨가하는 색소의 색조는, 적색색소의 경우 색차계로 색조 Lab 측정시 L(+44.0~+66.0) a(+5.0~+15.0) b(+2~+10)이며, 갈색색소는 L(+15.0~+30.0) a(+1.0~+10.0) b(-2.0~+8.0)인 것을 특징으로 하는 햄맛살.The color tone of the pigment added to the frozen poultry broth and the pigmented meat according to claim 1 or 4 is L (+44.0 to +66.0) a (+5.0 to +15.0 when the color tone is measured by a color difference meter in the case of red pigment. ) b (+ 2 ~ + 10), and the brown pigment is L (+ 15.0 ~ + 30.0) a (+ 1.0 ~ + 10.0) b (-2.0 ~ + 8.0).
※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.