首页> 外国专利> FUNCTIONAL KOREAN SAUSAGE PREPARING METHOD USING DIOSCOREA JAPONICA AND FUNCTIONAL KOREAN SAUSAGE PRODUCT PREPARED BY USING SAME

FUNCTIONAL KOREAN SAUSAGE PREPARING METHOD USING DIOSCOREA JAPONICA AND FUNCTIONAL KOREAN SAUSAGE PRODUCT PREPARED BY USING SAME

机译：利用日本薯OS的功能性韩式香肠制备方法和用相同的方法制备的功能性韩式香肠产品

页面导航

摘要
著录项
相似文献

摘要

The present invention relates to a functional Korean sausage preparing method using Dioscorea japonica and a functional Korean sausage product prepared by using the method to include Dioscorea japonica. More specifically, the method is used to eliminate odor by mixing Lithospermum erythrorhizon with antimicrobial and detoxifying functions and Dioscorea japonica to prepare the functional Korean sausage product as well as using biotite emitting far-infrared rays to emit the far-infrared rays to the functional Korean sausage product, thereby preparing a high-quality functional food product. According to the present invention, the functional Korean sausage preparing method includes the steps of: aging washed pig and cattle intestine parts in a leachate of the Morus alba leaves; soaking dried sweet potato noodles in the leachate of the Morus alba leaves; preparing seasonings by mixing beef powder seasonings, pepper, salt, garlic, sugar, chili powder, and ginger powder at a mixing weight ratio of 50 : 1 : 12 : 400 : 10 : 15 : 10; preparing vegetable fillings by mixing cabbage, leek, Morus alba leaf powder, Dioscorea japonica powder, and Lithospermum erythrorhizon at a mixing weight ratio of 40 : 15 : 30 : 10: 5; binding an end of the washed pig and cattle intestine parts and filling the washed pig and cattle intestine parts with Korean sausage fillings prepared by mixing the prepared sweet potato noodles, seasonings, vegetable fillings, and separately prepared clotted blood before binding the other end; boiling the prepared Korean sausage product in the leachate of the Morus alba leaves while inputting a biotite piece in the pot; and vacuum-packing the boiled Korean sausage product before storing the Korean sausage product in a frozen state.;COPYRIGHT KIPO 2017

机译：本发明涉及一种使用薯os的功能性韩国香肠制备方法和通过使用该方法制备的包含薯os的功能性韩国香肠产品。更具体地，该方法用于通过将具有抗菌和解毒功能的紫草和日本薯os混合以制备功能性韩国香肠产品以及使用发射远红外线的黑云母向功能性韩国人发射远红外线来消除气味。香肠产品，从而制备高质量的功能性食品。根据本发明，功能性韩国香肠的制备方法包括以下步骤：使桑叶的浸出液中的洗净的猪和牛肠部分老化。将白薯干面条浸在桑叶的浸出液中;通过将牛肉粉调味料，胡椒粉，盐，大蒜，糖，辣椒粉和生姜粉以50：1：1：12：400：10：15：10的混合重量比混合来制备调味料;通过以40：15：30：10：5的混合重量比混合卷心菜，韭菜，桑叶粉，薯os粉和紫草皮来制备蔬菜馅料;绑扎洗净的猪和牛肠部分的一端，并用韩式香肠馅料填充洗净的猪和牛肠部分，该韩国香肠馅料是在混合另一端之前将制备的甘薯面条，调味料，蔬菜馅料和单独制备的凝结血混合而成的;将煮好的韩国香肠产品在桑叶的浸出液中煮沸，同时在锅中放入黑云母片;并在将韩国香肠产品冷冻保存之前真空包装煮好的韩国香肠产品。; COPYRIGHT KIPO 2017

著录项

公开/公告号KR20170077738A

专利类型
公开/公告日2017-07-06

原文格式PDF
申请/专利权人 CHIO GEUN JONG;
展开▼

申请/专利号KR20150187966
发明设计人 CHIO GEUN JONGKR;
展开▼

申请日2015-12-28
分类号A23L13/20;A23L1/30;A23L19/00;A23L5/10;A23L5/20;A23L5/30;A23L7/109;A47J27/04;G05D9/12;
国家 KR
入库时间 2022-08-21 13:27:06

相似文献

专利
外文文献
中文文献