CHO, EUN KYUNG,조은경,CHONG, HO YEON,정호연,CHAE, EUI CHEOL,채의철,HWONG, JIN YOUNG,황진영,YOO, YOUNG MI,유영미,WOO, HYUN JUNG,우현정,SON, MAE HUI,손매희,JEONG, DA SOM,정다솜
申请号：
KR1020120158383
公开号：
KR1013824340000B1
申请日:
2012.12.31
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method of home meal replacement ginseng chicken soup (samgye-tang), and more specifically, the present invention improves sensory and quality of the ginseng chicken soup solves a problem of securing expiration date by improving microbial stability during refrigerated distribution has excellent taste, smell, color, and texture, etc. and prevents a degradation problem compared to retort sterilizing products or frozen storage products which are currently on the market.COPYRIGHT KIPO 2014[Reference numerals] (AA) Raw chicken (BB) Size (CC) Shape (DD) Preprocessing (EE) Hair removal (FF) Primary superheated steam cooking (SHS) (GG) Heating temperature (HH) Heating time (II) Steam temperature (JJ) Secondary superheated steam cooking (SHS) (KK) Add chicken soup (LL) Add sub-ingredients (MM) Airtight packing (NN) Packing method (OO) Packing material (PP) Metal cooling (QQ) Ultra-high pressure non-heated sterilization (HPP) (RR) Pressure control (SS) Process time (TT) Box packing (UU) Storing (VV) Expiration date (WW) Safety본 발명은 간편편이식 삼계탕의 제조방법에 관한 것으로서, 구체적으로는 삼계탕의 관능 및 품질은 향상시키면서, 냉장 유통 시 미생물 안정성을 향상시켜 유통기한 확보문제를 해결하고, 삼계탕의 맛, 향, 색, 조직감 등이 우수하며 현재 시판되고 있는 레토르트 살균제품이나 냉동 저장 제품에 비하여 품질저하 문제가발생하는 것을 방지할 수 있다.
