SONG, BEOM SEOKKR,송범석,LEE, JU WOONKR,이주운,KIM, JAE HUNKR,김재훈,KIM, JAE KYUNGKR,김재경,PARK, JONG HEUMKR,박종흠,YOON, YOUNG MINKR,윤영민
申请号：
KR1020130024374
公开号：
KR1014237090000B1
申请日:
2013.03.07
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a manufacturing method of charcoal-cooked chicken, which can be safely stored and is highly nutritious and palatable even in an severe environment. In particular, a high-dose radiation technology is used to sterilize microorganisms, which are not easily controlled by existing technologies. Quality of the charcoal-cooked chicken satisfies microorganism standards set by the Institute of Biomedical Problems of the Russian Academy of Sciences(IBMP), which is the certificate authority for space food. 0.3% of antioxidants (vitamin C, a-tocophenol) is added to the charcoal-cooked chicken so as to reduce oxidation of fat and deterioration of sensory quality caused by radiation irradiation. According to the manufacturing method, chicken meat is heated using charcoal, canned and quick-frozen at -70°C, and then is irradiated by radiation. Therefore, the charcoal-cooked chicken can be stored for a long period of time and have high quality.COPYRIGHT KIPO 2014본 발명은 극한 환경에서도 저장 안정성과 영양학적, 관능적 품질이 우수한 닭갈비 제조방법에 관한 것으로, 구체적으로 종래 기술로 제어가 어려운 미생물 멸균을 위해 고선량 방사선 조사기술을 적용하여 우주식품 인증기관인 러시아 생의학연구소에서 제시하는 미생물 기준을 만족시키도록 제품을 개발하였으며, 방사선 조사에 의한 지방산화 및 관능적 품질 저하문제를 해결하기 위해 완성된 소스에 항산화제(vitamin C, a-tocophenol) 0.3% 첨가하였고, 숯불을 이용한 가열한 다음 통조림으로 포장하였으며 -70℃로 급속 냉동 후 방사선 조사를 처리하여 극한 환경에서도 장기 저장이 가능하고 우수한 품질을 가진 멸균 숯불 닭갈비를 제조하였다.
