SANGJI UNIVERSITY INDUSTRY ACADEMIC COOPERATION FOUNDATION
发明人:
JEONG, GU YONGKR,정구용,YU, HO SIKKR,유호식,CHOI, YANG ILKR,최양일
申请号：
KR1020140112067
公开号：
KR1020160025192A
申请日:
2014.08.27
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a differentiated and processed meat product. The meat product has better nutritional value than conventional sausages prepared with pork. The meat product is prepared by mixing beef and pork and has high protein, low fat, and low cholesterol as well as high pH, low fatty acid degradation rate, low total microorganism number, and low saturated fatty acid rate. The meat product has a high unsaturated fatty acid to satisfy any consumer and is easily cooked for infants and growing children. The meat product includes the beef from 5-8 month old cattle. A method of preparing the differentiated and processed meat product includes the steps of preprocessing, primary pulverizing, secondly pulverizing, filling, heat-processing, and vacuum packaging.COPYRIGHT KIPO 2016본 발명에 의해 제조된 육제품은 일반적으로 돈육만을 이용하여 제조된 소시지보다 영양성분이 높을 뿐 아니라, 돈육에 한우를 혼합하여 제조한 소시지보다 고단백, 저지방, 저콜레스테롤일 분 아니라, pH가 높고 지방산패도, 총미생물수, 포화지방산의 비율이 낮으며 불포화지방산의 비율이 높아 남녀노소의 요구를 충족시킬 뿐 아니라, 특히 유아 및 성장기의 아이들에게 쉽게 조리하여 줄 수 있는 차별화된 육가공제품을 제공하는 효과가 있다.
