CHOI, YUN SANGKR,최윤상,KIM, YOUNG BOONGKR,김영붕,JEON, KI HONGKR,전기홍,KU, SU KYUNGKR,구수경,LEE, HYE JINKR,이혜진,KIM, EUN MIKR,김은미,KIM, MIN JUNGKR,김민정,CHOI, YUN SANG,KIM, YOUNG BOONG,JEON, KI HONG,KU, SU KYUNG,LEE, HYE JIN,KIM, EUN MI,KIM, MIN JUNG
申请号：
KR1020170045958
公开号：
KR1020180114345A
申请日:
2017.04.10
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for manufacturing a semi-dried snack using internal organs of meat, and to semi-dried snack using internal organs of meat manufactured by the method, wherein the method comprises the following steps: (A) washing the internal organs of meat； (B) softening washed internal organs of meat with proteolytic enzymes； (C) injecting a saline solution into the internal organs of meat softened by an injector； (D) heating the internal organs of meat into which the saline solution has been injected for 5 to 20 minutes； and (E) drying the heated internal organs of meat, and thus it is possible to increase added value by using the internal organs of meat, which have been used as grilled food, as a snack and the semi-dried snack is stable to microorganisms, does not change rapidly, and is excellent in functionality.COPYRIGHT KIPO 2018본 발명은 축육 내장을 이용한 반건조 스낵의 제조방법 및 이에 따라 제조된 축육 내장 반건조 스낵에 관한 것으로 (A) 축육 내장을 세척하는 단계； (B) 세척된 축육 내장을 단백질 분해 효소로 연화시키는 단계； (C) 인젝터로 연화된 축육 내장에 염지액을 주입시키는 단계； (D) 염지액이 주입된 축육 내장을 5 내지 20분 동안 가열시키는 단계； 및 (E) 상기 가열된 축육 내장을 건조시키는 단계；를 포함함으로써, 구이로만 사용되던 축육 내장을 스낵으로 사용하여 부가가치를 높일 수 있으며, 미생물에 안정하며 변패가 빨리 이루어지지 않고 관능성이 우수하다.
