Food servings with cooked tender flesh and crispy skins

Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.

Compositions containing sucralose and application thereof

Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

SPREAD TYPE PROCESSED FOODS USING FOIE GRAS AND CHICKEN BREASTS, COMPOSITION THEREOF AND METHOD FOR MANUFACTURING THE SAME

The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same. 1. A method for manufacturing a spread type processed food using a duck liver and chicken breasts , comprising:(a) washing a loaf of duck liver with running water to remove secretions;(b) dicing the loaf of duck liver into a uniform size;(c) salt-seasoning the diced duck liver with a marinade prepared by mixing 5 g of garlic and 20 ml of Korean wine, ‘soju’, for 50 to 80 minutes to primarily remove liver smell;(d) vacuum packing raw chicken breasts and cooking the same in sous vide mode at 50 to 80° C. for 20 to 50 minutes;(e) washing the marinated duck liver with clean water, pouring 50 ml of soju to the marinated duck liver, and then, cooking the same in Flambee method a temperature of 78 to 110° C. for 5 to 10 minutes in order to secondarily remove the liver smell; and(f) introducing 9 to 14 wt. % of the Flambee-cooked duck liver, 38 to 50 wt. % of the sous vide-cooked chicken breasts, 10 to 14 wt. % of butter, 17 to 23 wt. % of whipped cream, 1.3 to 1.6 wt. % of brandy, 5 to 7 wt. % of cassava powders, additives and purified water into a blender, followed by finely grinding the mixture so as to ...

SYSTEMS AND METHODS FOR PREPARING PORK RINDS

Some embodiments are directed to a method for preparing a plurality of pork rinds. The method can include slicing a raw pork skin into a cuboidal shape; slicing the cuboidal-shaped raw pork skin into rectangular-shaped pork skin pieces; placing each of the rectangular-shaped pork skin pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other; immersing the metal mold encasing the pork skin pieces into a vat at least partially filled with a cooking medium; heating the cooking medium to a predefined temperature for a predefined time duration to fry the pork skin pieces into pork rinds; removing the pork rinds from the metal mold; and wrapping each of the pork rinds in a package. 1. A method for preparing food , the method comprising:slicing a raw cut of animal protein or fat into a first shape;slicing the first-shaped raw cut of animal protein or fat into a plurality of pieces, wherein each of the plurality of pieces has a second shape with a predefined length and a predefined width;placing each of the plurality of pieces between two members of a metal mold, wherein each of the members of the metal mold are detachably connected to each other;immersing the metal mold encasing the plurality of pieces into a vat at least partially filled with a cooking medium;heating the cooking medium to a predefined temperature for a predefined time duration to cook the plurality of pieces;removing the cooked pieces from the metal mold; andwrapping the cooked pieces in a package.2. The method of claim 1 , whereinthe food is a plurality of pork rinds,the raw cut of animal protein or fat is a raw cut of pork skin,the cooking medium fries the pork skin,the first shape is cuboidal, andthe second shape is substantially rectangular.3. The method of claim 2 , further comprising removing excess fat from the raw pork skin.4. The method of claim 2 , wherein the raw pork skin is sliced into a plurality of flat raw pork pieces ...

SYSTEMS AND METHODS FOR CUTTING AND COOKING A SUBSTANCE

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber. 1. A system configured to cut and cook a raw pork skin , the system comprising:a cooker, the cooker including an oven with a heating mechanism and a chamber containing air, the heating mechanism heating the air within the chamber to provide an environment suitable for dehydrating pieces of raw pork skin passing through the chamber;a primary conveying subsystem, the primary conveying subsystem being configured to convey pork skin along a conveyance path, the primary subsystem including a primary conveying substrate and primary driving components, the primary conveying substrate forming a surface on which the pork skin is carried, and the primary driving components moving the primary conveying substrate along the conveyance path;a cutter, the cutter positioned upstream on the conveyance path from the chamber, the cutter being configured to cut the raw pork skin into raw pork skin pieces;a primary pressurized fluid outlet, the primary pressurized fluid outlet being positioned so that primary pressurized fluid exiting the primary pressurized fluid outlet applies a force to the raw pork skin pieces to release the raw pork skin pieces from the cutter;a ...

METHODS FOR PRODUCING FOAMED MEAT OR FISH PRODUCTS AND PRODUCTS PRODUCED THEREBY

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm. 1. A method for producing a foamed meat or fish product , comprising:feeding a raw material comprising comminuted meat or fish and strand-like components of connective tissue to a dispersing apparatus having a chamber and a cylindrical rotor positioned therein, the cylindrical rotor having a number of cavities arranged on its circumference;feeding a gas to the dispersing apparatus; andoperating the dispersing apparatus while the raw material and gas are being fed to the dispersing apparatus to produce the foamed meet or fish product.2. The method of claim 1 , further comprising packaging and sterilizing the foamed meat or fish product.3. The method of claim 1 , further comprising cooling the raw material to a temperature between 2° C. and 8° C. before entering the dispersing apparatus.4. The method of claim 1 , further comprising maintaining an overpressure on the foamed meat or fish product.5. The method of claim 2 , further comprising maintaining an overpressure on the foamed meat or fish product until the foamed meat or fish product is packaged and sterilized.6. The method of claim 1 , further comprising recirculating the foamed meat or fish product to the dispersing apparatus.7. The method of claim 6 , further comprising cooling the recirculating foamed meat or fish product.8. The method of claim 2 , wherein the foamed meat or fish product is sterilized at a temperature of at least 110° C. for at least 10 minutes.9. A foamed meat or fish product comprising:Meat or fish; andConnective tissue;Wherein the foamed meat or fish ...

Composition for Treating Diarrhea

Disclosed in the present invention is a composition for treating diarrhea, comprising the following components calculated by weight ratio: and antidiarrheal foods. The composition of the present invention has low cost, available raw materials, is safe and non-toxic, and is suitable for industrial production. The antidiarrheal effect of the product is remarkable. The rehabilitation time for the common diarrhea is 24-48 hours, and for the diarrhea caused by rotavirus is 48-72 hours, and the rehabilitation time is shortened by 2.5 days on average. The effective rate for persistent diarrhea within 5 days is 90.16%. For diarrhea of infants with milk protein allergy during the addition of supplementary feeding, six to eight kinds of foods can be added in one month, and thus the composition is especially suitable for infants and young children. 1. A composition for treating diarrhea , comprising taro and antidiarrheal food; the antidiarrheal food includes vegetables , meats , fruits or nuts , beans or cereals;the vegetables include one or more selected from the group consisting of carrot, broccoli, cauliflower, bok choy, purple sweet potato, Chinese yam, lotus root and lotus seed;the meats include one or more selected from the group consisting of beef, pork liver and pork;the fruits or nuts include one or more selected from the group consisting of cooked apple, chestnuts and jujube;the beans include small red bean and/or azuki bean;the cereals include one or more selected from the group consisting of rice, glutinous rice and sorghum rice; andthe antidiarrheal food can be one or more combinations in any ratio by weight.2. The composition according to claim 1 , characterized in that the ratio of taro by weight is 10-90% claim 1 , and the ratio of antidiarrheal food by weight is 10-90%; preferably claim 1 , 10-85% taro and 15-90% antidiarrheal food; more preferably claim 1 , 15-80% taro and 20-85% antidiarrheal food; further preferably claim 1 , 25-75% taro and 25-75% ...

Method for producing detoxified liver

The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant.

METHOD FOR PRODUCING DISINFECTED LIVER

The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant. 1. A method for producing a liver sterilized of a microorganism , which comprises the steps of:(a) infusing hot water at a high pressure into either or both of the bile duct and the portal vein of a liver removed from a non-human animal; and(b) infusing a chlorine-based disinfectant into either or both of the bile duct and the portal vein of the liver of step (a).2. The method of claim 1 , further comprising the step of allowing a chlorine-based disinfectant to infiltrate into the liver.3. The method of claim 1 , further comprising the step of freezing the liver.4. The method of claim 1 , further comprising the steps of:(a) disinfecting the surface of the liver using a chlorine-based disinfectant; and(b) freezing the liver of step (a).5. The method of claim 4 , further comprising claim 4 , prior to the step of freezing the liver claim 4 , the step of allowing a chlorine-based disinfectant to infiltrate into the liver.6. The method of claim 3 , further comprising the step of thawing the liver.7. The method of claim 1 , wherein the microorganism is a microorganism that causes food poisoning.8Campylobacter,Escherichia coli, Salmonella, Shigella, Aeromonas,Staphylococcus,. The method of claim 7 , wherein the microorganism that causes food poisoning is a microorganism selected from the group consisting of pathogenic and and hepatitis E virus.9. A sterilized liver tissue obtained by the method of .10. The method of claim 4 , further comprising the step of thawing the liver. This application is a Continuation Application of Ser. No. 14/404,627, filed Nov. 30, 2014; which is a National Stage Application of ...

MEAT SNACK PRODUCT AND METHOD OF MAKING

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice. 1. A snack food product comprising a crisped slice of a ground meat mixture and expanded pellets of cellular material.2. The snack food product of claim 1 , wherein the expanded pellets of cellular material comprises rendered animal skin claim 1 , the pellets having a pre-expanded moisture content of less than 10% by weight.3. The snack food product of claim 2 , the expanded pellets comprising rendered pork skin and having a pre-expanded moisture content in the range of about 5% to about 6% by weight.4. The snack food product of comprising at least 80% by weight ground meat mixture.5. The snack food product of claim 1 , wherein the ground meat mixture has a fat content of about 25% to about 30% by weight.6. The snack food product of claim 1 , wherein the ground meat mixture comprises pork.7. The snack food product of claim 1 , wherein the snack food product is free of grain based filler.8. The snack food product of claim 1 , wherein the snack food product is gluten free.9. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded surface area of less than 10 cm.10. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded thickness of about 0.125 in. (3.175 mm) or less.11. The snack food product of claim 1 , wherein the snack food product further comprises a non-meat filler.12. The snack food ...

Method of Making Fermented Turtle Shell Powder Mixture

This invention provides a quick and sanitary way to change inedible and almost useless shells of freshwater hard shell turtles into an edible and extremely valuable fermented turtle shell powder mixture with a salutary taste and attractive smell. The novelties taught herein maximize the retention of turtle shell nutrition and minimize any irritation that can be caused from the traditional method of making turtle shell powder. Also, this enhances the digestive absorption of the powder thereby efficiently improving human's health and looks. No negative side effects have been observed to this product. Various steps are provided that enhance the positive benefits of the powder.

PROCESS FOR SEPARATION OF DRY FOOD AND FEED MATERIALS USING A TRIBO-ELECTROSTATIC SEPARATOR DEVICE

A tribo-electro static separation process and system for the preparation of various food and feed products. A tribo-electric separation process and system for fractionating a feed mixture comprising at least two members of the group of proteins, starches, soluble and insoluble fibers. Namely, supplying a feed mixture comprising at least two of the group of proteins, starches, soluble and insoluble fibers to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions enriched in one of protein, starch and fiber and having a composition different than the feed mixture. 2. The process described in claim 1 , wherein the feed stream comprises at least one constituent selected from the group consisting of: proteins claim 1 , gluten claim 1 , starches claim 1 , soluble fibers claim 1 , and insoluble fibers.3. (canceled)4. The process of claim 1 , wherein the feed mixture has a protein content of at least about 35% dry matter (DM) basis.5. (canceled)6. The process of claim 1 , wherein the protein level of one of the sub-fractions is enriched to be anywhere in the range of 25% to 46.5% DM claim 1 , or 30-48% DM claim 1 , or 52-62% DM claim 1 , or 60-71.5% DM claim 1 , or 55%-80% DM.79-. (canceled)10. The process as claimed in claim 4 , wherein the protein level of one of the subfractions is enriched by at least a relative change of 5% DM.1115-. (canceled)16. The process as claimed in claim 1 , wherein the feed mixture can be processed at a rate of anywhere in a range of 1000 to 20 claim 1 ,000 kg per hour per meter of electrode width.1733-. (canceled)34. The process of claim 1 , wherein there is an adjustment of feed moisture prior to separation by one of drying or wetting.35. (canceled)36. The process of claim 1 , wherein the voltage applied can be anywhere in range between 3 kV and 20 kV claim 1 , preferably between 10 and 16 kV.37. (canceled)38. The process of claim 1 , wherein the gap ...

MEAT ANALOGS COMPRISING THIN FLAKES FOR FOOD COMPOSITIONS

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30. 1. A method of making a food product , the method comprising: directing the emulsion through a die to form a meat analog;', 'heating the meat analog with steam to form a cooked meat analog; and', 'cutting the cooked meat analog into thin flakes, wherein the thin flakes have a thickness from about 0.5 mm to about 2.5 mm., 'forming an emulsion comprising a meat and a firming agent selected from the group consisting of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC), a modified cereal starch, and mixtures thereof;'}2. The method of claim 1 , wherein the firming agent is selected from the group consisting of (i) plasma alone without another firming agent claim 1 , (ii) a combination of plasma and pea protein claim 1 , (iii) a combination of plasma and pea fiber and (iv) a combination of plasma and CMC.3. The method of claim 2 , wherein the firming agent is about 6 wt. % to about 9 wt. % of the meat analog.4. The method of claim 1 , wherein the firming agent comprises at least 50% by weight of plasma.5. The method of claim 1 , wherein the heating of the meat analog comprises subjecting the meat analog to a steam oven at a throughput from about 250 to about 300 kg/h.6. The method of claim 1 , wherein the cooked meat analog has a temperature from about 50° C. to about 70° C.7. The ...

Method of Preparing Palatability Enhancer

Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45° C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96° C. to 99° C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat. 1. A method of preparing a palatability enhancer for a food composition comprising:a) combining an animal fat source, one or more edible agents, an alkaline agent and water at a temperature of up to 45° C. to form a mixture,wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, andwherein the alkaline agent is present in an amount that does not exceed the amount required to neutralize fatty acids in the animal fat source;b) heating the mixture to a temperature of 96° C. to 99° C. for at least 35 minutes; andc) obtaining a palatability enhancer from the mixture;wherein the method is conducted under ambient pressure, andwherein the palatability enhancer comprises animal fat in an amount of at least 80 wt % of the palatability enhancer.2. The method according to claim 1 , wherein the palatability enhancer comprises animal fat in an amount of at least 90 wt % of the palatability enhancer.3. The method according to claim 2 , wherein the palatability enhancer consists essentially of animal fat.4. (canceled)5. (canceled)6. The method according to claim 1 , wherein the amino acids are in the mixture in an amount of from 0.05 wt % to 0.5 wt %.7. (canceled)8. The ...

Scoopable Instant Protein Bone- or Meat-Based Protein Supplement Powder

There is disclosed an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder composition is suitable for direct consumer consumption as is or as incorporated in functional foods and beverages of widespread kinds. 1. A composition for direct consumer consumption , comprising: a scoopable , instant agglomerated protein powder derived primarily from animal muscle , wherein said protein powder contains at least 70% animal protein , no added salt , and further has agglomerated particles in a size range between 30-100 mesh.2. The composition according to claim 1 , wherein said no added salt is no added sodium.3. A composition for direct consumer consumption claim 1 , comprising: a scoopable claim 1 , instant agglomerated protein powder derived primarily from animal bone and bone marrow claim 1 , wherein said protein powder contains at least 70% animal protein claim 1 , no added salt claim 1 , and further has agglomerated particles in a size range between 30-100 mesh.4. The composition according to claim 3 , wherein said no added salt is no added sodium.5. A scoopable claim 3 , instant protein powder containing at least 70% animal protein claim 3 , no added salt claim 3 , with agglomerated particles in a size range between 30-100 mesh claim 3 , further incorporated into a dry consumer product further comprising one of a nutritional supplement claim 3 , a functional food claim 3 , or a meal replacement supplement.6. The scoopable claim 5 , instant protein powder of claim 5 , wherein said dry consumer product is selected from the group consisting of popcorn and popcorn coatings claim 5 , pretzels and pretzel coatings claim 5 , granola-type or cold-cereal ...

EDIBLE PRODUCT OF ANIMAL ORIGIN AND PRODUCTION METHOD

The invention relates to an edible product of animal origin and method for preparing same. The edible product comprises moulded pork rinds prepared by crumbling unfried pig skin to form crumbled pig skin, placing the crumbled pig skin into previously heated moulds, and subjecting the crumbled pig skin in the previously heated moulds to pressure for a certain period of time. 1. A method for preparing an edible product of animal origin , comprising the steps of: a) crumbling pig skin to a size of between 2 and 4 mm to form crumbled pig skin; b) metering the crumbled pig skin into previously heated moulds; c) subjecting the crumbled pig skin in the previously heated moulds to pressure for a certain period of time to form moulded pork rinds; and d) retrieving the moulded pork rinds.2. The method according to claim 1 , further comprising placing the moulded pork rinds in bags to be distributed and sold.3. The method according to claim 1 , wherein the crumbled pig skin of step a) is mixed with crumbs of pig skin having a size less than the size of the crumbled pig skin claim 1 , in a proportion such that the crumbs of pig skin does not exceed 10% of the total crumbled pig skin used claim 1 , prior to metering into the previously heated moulds.4. The method according to claim 1 , wherein previously heated moulds are heated to a temperature between about 170° C. to about 210° C. claim 1 , and the pressure varies from a value between about 4 to about 8 kg/cmduring a residence time in the moulds that varies from about 3 to about 6 seconds.5. The method according to claim 1 , wherein the moulded pork rinds comprise a substantially rounded configuration and a consistency allowing the moulded pork rinds to maintain the substantially rounded configuration inside the bags.6. The method according to claim 1 , wherein steps b) and c) are performed without adding additional fat to the fat that is already inherent in the crumbled pig skin.7. The method according to claim 1 , wherein ...

METHOD FOR CLEANING, DETOXIFYING AND CELLS AND TISSUES PRESERVATION OF FRESH ANIMAL LIVER

The present application relates to a method for cleaning, detoxifying and cells and tissues preservation of a fresh animal liver, comprising the following steps: taking out a whole fresh liver from an animal body quickly and removing the gallbladder, with blood vessels in first porta hepatis of the liver being retained; dissecting quickly and determining portal vein, biliary tract, hepatic artery and upper and lower ends of the inferior vena cava, and then inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery; perfusing a perfusate into the catheters, eliminating macrophages and other immune cells containing a large number of toxins, blood and harmful substances in the liver continuously and flushing bitter bile out from the biliary tract meantime; and completing processing of the liver when the fresh liver becomes white from blood red. It can be guaranteed that cells and tissues of the liver are not damaged as far as possible, and toxins, blood and harmful substances in the liver can be eliminated after the liver is treated by the method. 1. A method for cleaning , detoxifying and cells and tissues preservation of a fresh animal liver , comprising the following steps:{'b': '1', 'S: taking out a whole fresh liver from an animal body quickly and removing gallbladder, with blood vessels in first porta hepatis of the liver being retained when taking out the liver;'}{'b': '2', 'S: spreading the liver taken out gently on a clean plane, dissecting the first porta hepatis of the liver quickly and determining portal vein, biliary tract, hepatic artery and upper and lower ends of inferior vena cava, and inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery;'}{'b': '3', 'S: perfusing a perfusate of 30° C.-35° C. into the catheters in the portal vein, the hepatic artery and the biliary tract, the perfusate fully ...

LIVER PÂTÉ AND METHOD FOR PRODUCTION

A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container. 1. Process for the production of liver pâté exclusively from raw materials produced in accordance with animal protection principles , comprising steps of:boiling collagen-containing animal tissue in water until the dissolution of its structure, separating off solid components for the production of aqueous jelly and concentrating the aqueous jelly by the removal of water up to a maximum of 50% of the weight of the collagen-containing animal tissue,grinding animal fat tissue, melting the fat and separating off undissolved components for the production of liquid fat,rinsing raw animal liver in cold water, grinding and straining the same through a sieve in order to separate off solid components for the production of strained raw liver, mixing of 15-25 wt % of the concentrated jelly, 30-50 wt % of the liquid fat and 10-40 wt % of the strained raw animal liver into a mixture, nitrite curing, salting and/or spicing the mixture for the production of a liver pâté mass,filling of the liver pâté mass into a container and cooking.2. Process according to claim 1 , wherein the collagen-containing animal tissue comprises skin claim 1 , tendons claim 1 , bones claim 1 , cartilage and/or feet.3. Process according to claim 1 , wherein nitrite curing salt is added to the strained raw liver.4. Process according to claim 1 , wherein the grinding and straining of the raw animal liver occurs through a sieve with apertures of a maximum of 1 mm.5. Process according to claim 1 ...

MEAT SNACK PRODUCT AND METHOD OF MAKING

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice. 1. A snack food product comprising a crisped slice of a ground meat mixture and expanded pellets of cellular material.2. The snack food product of claim 1 , wherein the expanded pellets of cellular material comprises rendered animal skin claim 1 , the pellets having a pre-expanded moisture content of less than 10% by weight.3. The snack food product of claim 2 , the expanded pellets comprising rendered pork skin and having a pre-expanded moisture content in the range of about 5% to about 6% by weight.4. The snack food product of comprising at least 80% by weight ground meat mixture.5. The snack food product of claim 1 , wherein the ground meat mixture has a fat content of about 25% to about 30% by weight.6. The snack food product of claim 1 , wherein the ground meat mixture comprises pork. The snack food product of claim 1 , wherein the snack food product is free of grain based filler.8. The snack food product of claim 1 , wherein the snack food product is gluten free.9. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded surface area of less than 10 cm.10. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded thickness of about 0.125 in. (3.175 mm) or less.11. The snack food product of claim 1 , wherein the snack food product further comprises a non-meat filler.12. A snack food ...

SYSTEMS AND METHODS FOR CUTTING AND COOKING A SUBSTANCE

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber. 1. A system configured to cut and cook a raw pork skin , the system comprising:a cooker that provides an environment suitable for dehydrating pieces of raw pork skin passing through the cooker;a primary conveying subsystem, the primary conveying subsystem being configured to convey pork skin along a conveyance path, the primary subsystem including a primary conveying substrate and primary driving components, the primary conveying substrate forming a surface on which the pork skin is carried, and the primary driving components moving the primary conveying substrate along the conveyance path;a cutter, the cutter positioned upstream on the conveyance path from the cooker, the cutter being configured to cut the raw pork skin into raw pork skin pieces;a primary pressurized fluid outlet, the primary pressurized fluid outlet being positioned so that primary pressurized fluid exiting the primary pressurized fluid outlet applies a force to the raw pork skin pieces to release the raw pork skin pieces from the cutter;a secondary pressurized fluid outlet configured to apply secondary pressurized fluid immediately subsequent to the cutting so that force is ...

a filling machine of processed food

본 발명의 식품가공 충진기는, 호퍼(20)에 공급된 식품가공용 재료를 바깥에서 안쪽으로 긁어주면서 충진실(10)의 내부를 향해 나선방향으로 이송시키도록 호퍼(20)의 내부에 나선방향으로 회전되는 제1 재료이송수단(30)이 설치되고, 충진실(10)의 내부에 공급된 식품가공용 재료를 긁어주면서 배출구(12)를 통해 배출시킬 때 압축시키도록 충진실(10)의 내부에 편심 회전되는 제2 재료이송수단(40)이 설치되며, 제2 재료이송수단(40)을 일방향으로 감속 회전시키면서 제2 재료이송수단(40)과 기어유닛(60)을 매개로 기어접촉된 상기 제1 재료이송수단(30)을 동시 회전시키도록 충진실(10)의 측면에 중공축 모터(50)가 설치되는 구조이기 때문에 식품가공용 재료가 충진기를 통과하여 배출될 때 밀집도가 균일하면서 일정한 흐름(속도)으로 이송될 수 있고, 이로 인하여 순대나 소세지 등의 성형시 식품가공용 재료가 불균일하게 응집되는 것을 미연에 방지할 수 있으므로 제품에 대한 신뢰도를 높일 수 있으며, 또한 충진기를 소형화시킬 수 있음과 동시에 구조를 단순화시켜 고장수리가 용이하도록 함은 물론 제조 원가를 낮출 수 있는 것이다. The food processing filling machine of the present invention is characterized in that the food processing material supplied to the hopper 20 is spirally moved inside the hopper 20 so as to be transported in the spiral direction toward the inside of the filling chamber 10 while scraping the food processing material outwardly inward A first material conveying means 30 is provided to be rotated so that the food processing material supplied to the inside of the filling chamber 10 is scraped while being discharged through the discharge port 12, The second material conveying means 40 is provided with the eccentrically rotated second material conveying means 40 and the second material conveying means 40 is rotated in one direction, Since the hollow shaft motor 50 is installed on the side surface of the filling chamber 10 to simultaneously rotate the first material feeding means 30, the food processing material is uniformly flowed at a constant flow rate (Speed), and by this Since the food processing materials can be prevented from being unevenly aggregated during squeezing and sausage molding, reliability of the product can be increased, and the filling machine can be miniaturized, and the structure can be simplified to facilitate repairing And the manufacturing cost can be lowered.

PROCESS FOR THE MANUFACTURE OF FOOD PRODUCTS BASED ON BREEDING OF CATTLE, OR SHEEP.

一种血豆腐用加工设备

本发明涉及食品加工设备领域，公开了一种血豆腐用加工设备，包括机架，机架是设有筒体,筒体内设有搅拌盘，搅拌盘与筒体转动连接，搅拌盘的底面固定连接有若干竖向的搅拌杆，机架上设有使搅拌盘转动的第一驱动机构；搅拌盘上竖向滑动连接有挤压棍，挤压棍的上部固定连接有压杆，压杆的下端固定连接有压制板；筒体上固定连接有出料管,挤压棍下部与出料管间歇滑动连接，机架上设有使挤压棍竖向运动的第二驱动机构；出料管下方设有成型轮，成型轮与第二驱动机构连接。本设备可进行加工血豆腐中的混合搅拌均匀、脱水处理和压制成型三个加工工序，缩短物料从一个设备输送至另一个设备的辅助时间，提高生产效率。

蛋白组合物及其在重组肉制品和食品中的用途

本发明提供包含具有基本上对齐的蛋白纤维的结构化蛋白质制品的蛋白质组合物。

改善男性精子活力与男性勃起功能的组合物与制备工艺

本发明涉及改善男性精子活力与男性勃起功能的组合物与制备工艺。本发明组合物采用鹿肉、鹿筋、鹿尾、鹿鞭、鹿肾等鹿产品以及海洋鱼低聚肽粉、玛咖粉、黄精、山药、覆盆子、益智仁等制成的组合物，特别是添加木糖醇等辅料制成的呈压片糖果形式的组合物。本发明组合物可以作为保健品、保健食品、保健饮料或医药产品使用。本发明组合物具有优异的增强人体肾气以及改善肾功能的效果。此外，本发明组合物还具有优异的改善男性精子活力与男性勃起功能的效果。

蛋白组合物及其在重组肉制品和食品中的用途

本发明提供包含具有基本上对齐的蛋白纤维的结构化蛋白质制品的蛋白质组合物。

Способ получения мясорастительного крема функционального назначения

Изобретение относится к пищевой промышленности и может быть использовано в качестве продукта профилактического питания, а также для детского питания начиная с преддошкольного возраста, является способом производства мясного крема функционального назначения из мяса страуса с добавлением семян амаранта. Способ получения мясорастительного крема включает приготовление паштетной массы из мяса страуса, растительного компонента, лука, соли, бульона, свинины полужирной, печени куриной, тыквы, зелени петрушки. В качестве растительного компонента используют семена амаранта, которые предварительно промывают, отваривают в течение 30 минут до появления вязкой консистенции, охлаждают до комнатной температуры и процеживают. Бульон используют, полученный после варки страуса. Подобрано количественное соотношение исходных компонентов для получения крема. Полученный крем обеспечивает профилактическое воздействие при заболеваниях органов зрения, железодефицитной анемии, обладает противовоспалительным действием и аллергезирующей способностью, способствует выведению токсинов. 2 табл., 2 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23L 13/60 A23L 13/50 A23L 13/20 A23L 13/40 (11) (13) 2 715 675 C1 (2016.01) (2016.01) (2016.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2019.08); A23L 13/50 (2019.08); A23L 13/20 (2019.08); A23L 13/40 (2019.08) (21)(22) Заявка: 2019129531, 18.09.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 02.03.2020 (45) Опубликовано: 02.03.2020 Бюл. № 7 2 7 1 5 6 7 5 R U (56) Список документов, цитированных в отчете о поиске: RU 2251917 C2, 20.05.2005. RU 2683491 С1, 28.03.2019. US 8685485 B2, 01.04.2014. RU 2453127 C1, 20.06.2012. RU 2168917 C2, 20.06.2001. KZ 21289 A4, 15.06.2009. (54) Способ получения мясорастительного крема функционального назначения (57) Реферат: Изобретение относится к пищевой амаранта, которые предварительно промывают, промышленности и может быть ...

Method for preparation of dough goods with filling from by-product

FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely, to a method for manufacturing articles made from a dough with fillings for use in public eating outlets. Yeast dough is kneaded by pouring wheat flour of the highest grade into warm water in which sugar, salt, yeast are diluted, held for 20 minutes to obtain a semi-liquid dough, are cut on the surface, greased with vegetable oil, in the form of small lozenges weighing 20–40 g. To prepare the filling, the by-products of agricultural animals or birds are cooked in water for 2 hours with the addition of spices in the ratio of 1 liter of water: black pepper peas 1 g, crumbled onions 15 grams of garlic 5 grams. Cooked components of the filling are passed through a meat grinder, lightly stewed in vegetable oil for 10–20 minutes, at the end of quenching add onion, passed through a meat grinder in an amount of 10–20 % of the mass of the filling, mix the components of the filling with salt and pepper, form products in the form of a ball with a diameter of 3 to 6 cm, fry in a deep-frying pan at a temperature of 170–190 °C. Ingredients for frying consist of animal fat of the highest grade: pork fat, beef fat, lamb fat and vegetable oils in the amount of 40 % of the total volume of fat components or from a mixture of vegetable oils and melted butter in a 3:1 ratio. In the components for roasting, add citric acid at a rate of 2–3 g per 100–150 g of fat to prevent oxidation processes of fat changes during deep-frying and smell of animal fats and the production of crispy crust, while maintaining the softness of the test part of the products, allowing to increase the shelf life of the finished product without loss of flavor. Beef, pork and sheep's lungs, liver, kidneys, and heart are used as by-products of agricultural animals. As by-product of agricultural birds use chicken and goose stomachs, liver, heart.EFFECT: method makes it possible to prepare products with optimal technological ...

Method for cooking kimchi sundae soup

본 발명의 일 실시예에 따른 김치 순댓국 제조 방법은 적어도 둘 이상의 해물 재료를 혼합한 후, 물과 함께 가열하여 해물 육수 원액을 제조하는 단계; 및 상기 해물 육수 원액을 물로 희석한 해물 육수에 미리 제조된 김치 양념장을 넣고 끓여서 김치 순댓국을 제조하는 단계를 포함한다. The method for preparing kimchi sundae soup according to an embodiment of the present invention includes the steps of mixing at least two seafood ingredients and heating them with water to prepare a seafood broth stock; and preparing kimchi sundaeguk by adding a pre-prepared kimchi sauce to the seafood broth diluted with water and boiling the seafood broth stock solution.

Meat-and-vegetable pate

FIELD: food industry. SUBSTANCE: meat-and-vegetable pate contains turkey liver, meat, heart, skin and fat, unsalted butter, 10% cream, kidney beans, onion, black ground pepper, cumin, turmeric, sodium chloride, water for hydration, broth. A quantitative ratio of the components is selected. EFFECT: invention allows to enrich the diet with a product having high biological and nutritional value, high organoleptic indices, the body's resistance to negative environmental factors is increased. 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 632 172 C2 (51) МПК A23L 13/20 (2016.01) A23L 13/50 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015157509, 31.12.2015 (24) Дата начала отсчета срока действия патента: 31.12.2015 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 31.12.2015 (43) Дата публикации заявки: 06.07.2017 Бюл. № 19 2 6 3 2 1 7 2 R U (54) МЯСО-РАСТИТЕЛЬНЫЙ ПАШТЕТ (57) Реферат: Изобретение относится к мясной промышленности и может быть использовано при производстве паштетов. Мясо-растительный паштет содержит печень, мясо, сердце, кожу и жир индейки, масло сливочное несоленое, сливки 10%-ные, фасоль, лук репчатый, перец черный молотый, тмин, куркуму, хлорид натрия, воду для гидратации, бульон. Подобрано количественное Стр.: 1 2333679 C1, 20.09.2008. SU 1708256 A1, 30.01.1992. ФАЙНЕР Г., Мясные продукты. Научные основы, технологии, практические рекомендации, СПб.: Профессия, 2010, с.560561. соотношение исходных компонентов. Изобретение позволяет обогатить рацион питания продуктом, обладающим высокой биологической и пищевой ценностью, высокими органолептическими показателями, повышается устойчивость организма к негативным факторам окружающей среды. 2 табл. C 2 C 2 Адрес для переписки: 644008, Омск, Институтская пл., 1, ФГБОУ ВО Омский ГАУ, Сектор патентной работы и НТИ (56) Список документов, цитированных в отчете о поиске: RU 2198560 C2, 20.02.2003. RU 2 6 3 2 1 7 2 (45) Опубликовано: ...

콜라겐 및 콘드로이친 편육으로 형성된 국수면의 고명 제조방법

본 발명은 콜라겐 및 콘드로이친 편육으로 형성된 국수면의 고명 제조방법에 관한 것으로서, 더욱 상세하게는 돼지뼈, 닭뼈, 쇠뼈, 돼지껍질로부터 콜라겐 및 콘드로이친을 용출하고, 이 용액에 다양한 식품들을 혼합 및 응고시켜 묵 형태로 만들어 일정한 크기로 잘라 편육을 만든 후, 상기 편육을 냉동건조법으로 스펀지 형태로 건조시켜 스펀지 형태의 편육을 국수에 고명으로 함께 첨가함으로써 고명의 부족한 영양분을 보충하여 단백질의 질을 향상시켜 소화 및 흡수율을 높여 인체의 건강증진에 도움을 줄 수 있도록 하는 콜라겐 및 콘드로이친 편육으로 형성된 국수면의 고명 제조방법에 관한 것이다. 본 발명은 돼지뼈, 닭뼈, 쇠뼈, 돼지껍질로부터 콜라겐을 용출하여 묵 형태로 제조하는 콜라겐 및 콘드로이친 묵 제조과정과, 상기 콜라겐 및 콘드로이친 묵 제조과정을 통해 수득한 콜라겐 및 콘드로이친 묵을 가열하여 녹여 액상으로 만드는 묵 용융과정과, 상기 용융된 콜라겐 및 콘드로이친 용액에 수분함량이 50%를 유지하는 분쇄된 야채, 과일, 어패류, 갑각류, 약초, 열매, 젓갈류 중에서 택일된 부재료를 중량%를 기준으로 1:1 또는 2:1 또는 5:1 중에서 어느 하나의 비율로 혼합한 후, 응고시키는 부재료 혼합 및 응고과정과, 상기 부재료 혼합 및 응고과정 후, 응고된 콜라겐 및 콘드로이친 묵을 절단하여 콜라겐 및 콘드로이친 편육을 형성하는 절단과정과, 상기 절단과정에 의해 형성된 콜라겐 및 콘드로이친 편육을 급속 냉동과 해동을 반복하여 스펀지 형태로 건조시키는 건조과정으로 이루어지는 것에 특징이 있다.

Способ получения мясорастительного паштета

Изобретение относится к мясной промышленности и может быть использовано при производстве паштетов. Способ предусматривает предварительную тепловую обработку и измельчение куриных субпродуктов: печени куриной бланшированной, сердца куриного отварного, составление из них фарша с внесением в паштетную массу бульона, полученного после варки субпродуктов, пассерованного лука, перца черного молотого и соли пищевой. Добавляют в массу сливочное масло, пшеничную муку, меланж яичный, авокадо, грецкий орех и шпинат. Подобрано количественное соотношение исходных компонентов продукта. Обеспечивается получение продукта высокой биологической и пищевой ценности, обогащение рациона питания людей с дефицитом массы тела, проявляющимся в результате стрессов. 2 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 737 402 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/40 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2020.05); A23L 13/40 (2020.05); A23L 13/60 (2020.05) (21)(22) Заявка: 2020111167, 17.03.2020 (24) Дата начала отсчета срока действия патента: 30.11.2020 Приоритет(ы): (22) Дата подачи заявки: 17.03.2020 (45) Опубликовано: 30.11.2020 Бюл. № 34 (56) Список документов, цитированных в отчете о поиске: RU 2198560 C2, 20.02.2003. RU 2106099 C1, 10.03.1998. SU 1790386 A3, 30.01.2020. RU 2618323 C1, 03.05.2017. RU 2199251 C2, 27.02.2003. KR 101925746 B1, 05.12.2018. 2 7 3 7 4 0 2 R U (54) Способ получения мясорастительного паштета (57) Реферат: Изобретение относится к мясной промышленности и может быть использовано при производстве паштетов. Способ предусматривает предварительную тепловую обработку и измельчение куриных субпродуктов: печени куриной бланшированной, сердца куриного отварного, составление из них фарша с внесением в паштетную массу бульона, полученного после варки субпродуктов, пассерованного лука, перца черного молотого и Стр.: 1 соли пищевой. Добавляют в массу сливочное масло, ...

一种卤制鸭脖的制备方法

一种卤制鸭脖的制备方法，它包括以下步骤,1)解冻、2) 清洗、3）腌制、4）熏制、5）卤制和6）包装。本卤制鸭脖的制备方法理想，色泽红润、口味醇厚、容易入味而且卖相好。采用先熏后卤的方式，鸭脖香味独特、符合大多数人的口味。

Apparatus for manufacturing sundae

The present invention relates to an apparatus for manufacturing Korean sausage, wherein the apparatus for manufacturing Korean sausage may comprise: a cooling part for cooling boiled and soaked glass noodles transferred from a glass noodle steaming part; a blending part for blending a plurality of raw materials including the cooled glass noodles transferred from the cooling part; and a filling part for filling the prepared raw material transferred from the blending part into a prepared outer skin of the Korean sausage. According to the present invention, it is possible to mass-produce the Korean sausage which is hygienic and has even thicknesses.

Method of Preparing Concentrate of Deer Antlers

본 출원은 녹용 농축물의 제조 방법에 관한 것으로, 녹용을 물 추출하고, 남은 잔사를 건조하여 에탄올 추출함으로써, 높은 Brix로 농축이 가능하여 실온에서 보관이 가능하고, 유동성이 우수하므로 액상 제형에 적용시 취급이 용이하고, 생리 활성을 나타내는 유효성분을 다량으로 함유하고 있으므로, 식품, 화장료 분야의 원료로서 유용하게 사용될 수 있다. The present application relates to a method for producing an antler concentrate, and by extracting the antler with water, drying the remaining residue and extracting it with ethanol, it can be concentrated to a high Brix, can be stored at room temperature, and has excellent fluidity when applied to a liquid formulation Since it is easy to handle and contains a large amount of active ingredients showing physiological activity, it can be usefully used as a raw material in the fields of food and cosmetics.

Liver paste foods and method for preparing the same

A method of manufacturing liver paste food using an animal raw material such as the liver and meat as a main material and plant raw material as an optional material is provided to process the liver without breaking and produce triple-layer food with different colors and shapes. The liver of animals is heated at 60 to 80deg.C to give animal main material. Meat is heated at 60 to 100deg.C, ground and mixed with spices to give animal optional material. Plants are cut to 2 to 5cm, finely cut and soaked in water to give plant optional material. Then, 20 to 80 parts by weight of the animal optional material is mixed with 20 to 80 parts by weight of plant optional material to give animal and plant fusion food. Finally, 60 to 90% by weight of the animal main material is mixed with 10 to 40% by weight of the animal and plant fusion food, sterilized at 100 to 120deg.C, formed into a specified shape and cooled to give liver paste food. The animals are selected from a chicken, duck, goose, ostrich, turkey, cow, pig, dog, sheep, horse, whale, tuna, flatfish, sardine and mackerel.

Use of cleaned rape seeds

FIELD: agriculture. SUBSTANCE: invention relates to pabular industry. Method of rapeseeds (AA) processing, in which latter cleaned and separated into kernels fractions (S E), on one hand, and shell fractions (S. G), on the other, with kernels fractions (S E) subjected to one or more pressings for oil extraction (r. a. r, c) and thus remains cake (RV; RV D) containing solid component and oil. Cake (RV; RV D) subjected to at least one additional grinding process (K W) and will form major component, filler or additives (K. D, W. B) for animal food. Main component, filler or additive forms a powder with grain sizes up to 500 microns. EFFECT: entire method forms continuous cold production with prevention of proteins denaturization. 23 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 596 039 C2 (51) МПК A23K 10/00 (2016.01) A23L 33/17 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012114129/13, 11.09.2010 (24) Дата начала отсчета срока действия патента: 11.09.2010 (72) Автор(ы): РАСС Михаэль (DE), ШАЙН Кристиан (DE) 11.09.2009 DE 102009040925.4; 02.03.2010 CH 00276/10 R U (73) Патентообладатель(и): ТОЙТОБУРГЕР ЭЛЬМЮЛЕ ГМБХ УНД КО. КГ (DE) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.10.2013 Бюл. № 30 (56) Список документов, цитированных в отчете о поиске: US 4148789 A, 10.04.1979. US 2003072866 A1, 17.04.2003. DE 10046769 A1, 11.04.2002. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.04.2012 2 5 9 6 0 3 9 (45) Опубликовано: 27.08.2016 Бюл. № 24 (86) Заявка PCT: 2 5 9 6 0 3 9 R U C 2 C 2 EP 2010/005576 (11.09.2010) (87) Публикация заявки PCT: WO 2011/029612 (17.03.2011) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ПРИМЕНЕНИЕ ОЧИЩЕННЫХ СЕМЯН РАПСА (57) Реферат: Изобретение относится к кормовому процессу дополнительного помола (K; W) и производству. Способ обработки семян (А.А) ...

一种以牛副产物为主的制品及制备方法

本发明公开一种以牛副产物为主料制备的肉制品及其加工方法。本发明的加工方法是：将牛平滑肌绞碎呈肉糜状，将肉糜与重量比3～6％的粉状牛皮和4～6％的牛油混合均匀后置入模具中成型为制品原料，再将成型的制品原料浸入腌制液进行腌制，再将经腌制后的原料进行烤制入味，真空低温熟制，包装得到制品。本发明可充分利用资源，显著提高牛副产物的食用价值和经济价值，增加农牧民的收入，特别是可以充分利用现阶段大量浪费的牦牛资源。本发明的制品具有良好的口感和独特风味，同时具有营养价值高、贮藏期长的特点。

Liver pate composition

FIELD: meat industry. SUBSTANCE: invention relates to meat industry, in particular, to production of liver pate. Composition contains, wt%: pork scraps– 8–10, butter – 8–10, fried onions – 6.5–7.5, fried carrot – 6.5–7.5, culinary salt – 0.8–1, baked beef liver – balance. Components are taken at the specified optimum ratio. EFFECT: production of new liver pate with high consumption of nutritive and biological value with addition of low-weight pork scraps, as well as expansion of assortment of liver pates. 1 cl, 1 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 712 736 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2019.08); A23L 13/60 (2019.08) (21)(22) Заявка: 2019124570, 30.07.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 30.01.2020 (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" (RU) (45) Опубликовано: 30.01.2020 Бюл. № 4 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и сопровождения научной деятельности C 1 2 7 1 2 7 3 6 R U (54) Композиция печеночного паштета (57) Реферат: Изобретение относится к мясной промышленности, а именно к получению печеночного паштета. Композиция содержит, мас. %: свиная шквара - 8-10, сливочное масло 8-10, лук жареный - 6,5-7,5, морковь жареная 6,5-7,5, соль поваренная - 0,8-1, печень говяжья печеная - остальное. Компоненты подобраны в Стр.: 1 определенном оптимальном соотношении. Обеспечивается получение нового, обладающего высокой пищевой и биологической ценностью печеночного паштета с добавлением малоиспользуемой свиной шквары, а также расширение ассортимента печеночных паштетов. 1 табл., 5 пр. C 1 (56) Список документов, цитированных в отчете о поиске: RU 2551171 C, 20.05.2015. RU 2385652 C2, 10.04.2010. SU ...

A method for cooking meat soup with excellent antifouling properties and flavor, a method for manufacturing packaging film for instant packaging, and a method for completing home-style meatpouch using the same

4~6브릭스(brix)의 사골 육수를 제조하는 소 사골 육수 제조단계와; 상기 소 사골 육수 제조단계에서 제조된 사골 육수를 농축한 후 살균처리 하여 10~20브릭스의 소 사골 농축액을 제조하는 소 사골 농축액을 제조단계와; 4~6브릭스(brix)의 사골 육수를 제조하는 돼지뼈 육수 제조단계와; 상기 돼지뼈 육수를 농축한 후 살균처리 하여 10~20브릭스의 돼지뼈 농축액을 제조하는 돼지뼈 농축액을 제조하는 단계와; 조리용 냄비(cooking pot)에 사골이나 우족, 꼬리 등에서 선택되는 탕 재료 를 넣고 가열하여 삶아진 탕 재료를 육수로부터 건져서 식물잎 및 향신료, 등의 재료 이물질을 제거하여 탕 재료를 가공하는 탕 재료 가공단계와; 상기 탕 재료 가공단계에서 얻어진 육수를 가열한 후 끓기 시작하면 여기에 사골 농축액 돼지뼈 육수농축액, 소금를 넣고 가열하여, 가열이 완료되면 점증제 분말을 넣고 재가열하여, 조리용 냄비가 끓으면 가열을 중지하는 탕 요리 조리단계와; 중합개시제 용액을 제조하는 중합개시제 용액 제조단계와; 중합반응액을 스팀 스트리핑(steam stripping) 처리하여 공중합체를 용매에서 분리한 다음 감압하에 건조시켜 비닐아세테이트 공중합체(copolymer)를 얻는 공중합단계와; 건조가 끝난 검화된 분말을 압출성형 과정(extrusion process)을 통해 2~5mm 크기의 펠렛(pellet)을 제조한 후, 40~80℃의 오븐에서 건조하고 입자크기 선별과정을 거쳐 검화된 비닐아세테이트 공중합체를 제조하는 검화단계와; 검화된 비닐아세테이트 공중합체 필름층이 내측에 구비된 포장용 필름을 성형하는 포장필름 성형단계를 거쳐 탕 유통용 포장지를 얻는 탕 유통용 포장지 완성단계와; 상기 탕 요리 조리단계에서 얻어진 탕 요리를 국물 500~600g에 상기 탕 재료 가공단계에서 얻은 탕 요리용 탕 재료 100~200중량부를 넣어서 된 600~800g의 요리를 탕 유통용 포장지 완성단계에서 얻어진 탕 유통용 포장지로 즉시 진공포장하여 유통용 가정식 육탕파우치을 얻는 유통용 가정식 육탕파우치 완성단계;로 완성하는 내오염성과 향미 보존성이 우수한 육탕 조리방법 및 이를 즉시 포장하는 포장필름 및 이를 이용한 유통용 가정식 육탕파우치 완성방법에 관한 것이다. 4 to 6 brix (brix) beef bone broth production step of preparing beef bone broth; Concentrating the beef bone broth prepared in the step of preparing the beef bone broth and then sterilizing to prepare a 10-20 brix beef bone broth concentrate; A pork bone broth production step of preparing 4 to 6 brix beef bone broth; Concentrating the pork bone broth and then sterilizing to prepare a pork bone concentrate to produce 10 to 20 Brix pork bone concentrate; Soup material processing in which soup ingredients selected from beef bones, beef legs, tails, etc. are put in a cooking pot, and the boiled soup ingredients are retrieved from the broth, and foreign substances such as plant leaves and spices are removed to process the soup ingredients. step; After heating the broth obtained in the soup material processing step, when it starts to boil, add beef bone concentrate, pork bone ...

Pasta in sausage form and producing method thereof

본 발명은 파스타 면과 파스타 소스를 이용하여 반조리한 파스타를, 돼지의 창자, 양의 창자 및 인공 케이싱 중 선택된 하나에 넣어 소시지 형태로 제조한 소시지 파스타 및 이의 제조방법에 관한 것으로, 소스와 재료의 조합에 따라 수많은 다양한 소시지 파스타를 만들 수 있고, 제조된 소시지 파스타를 다양한 방법으로 조리하여 다양한 요리를 즐길 수 있으며, 반조리 상태의 파스타를 소시지 형태로 제조하므로 보관이 용이하다.

Tablet for man and wife and its preparation process

本发明公开了一种夫妻肺片及其制备工艺，包括若干料包，所述料包包括主料包、卤水包和调料包，所述主料包由包含以下重量份的原料制成：牛肉15‑25份，牛肚15‑25份，植物油5‑10份，辣椒0.2‑1.5份，茴香粉0.1‑0.3份，紫苏叶0.2‑0.6份；所述卤水包由包含以下重量份的原料制成：食盐0.1‑0.5份，味精0.1‑0.5份，鸡精调味料0.1‑0.5份，白砂糖0.4‑1.2份，水1‑5份；所述调料包由包含以下重量份的原料制成：菜籽油2‑5份，辣椒粉0.5‑3份，芝麻油1‑4份，大蒜末0.2‑0.9份，花椒粉0.3‑1.3份，孜然粉0.1‑0.8份；其具有不易腐坏的优点；夫妻肺片的制备工艺包括以下步骤：主料包制作、卤水包制作、调料包制作和组合包装等；夫妻肺片制备工艺具有便于提高产品稳定性的优点。

一种咖喱味螺蛳粉汤料

本发明公开了一种咖喱味螺蛳粉汤料，按重量份数由以下组份组成：螺蛳肉40～50份、鸡架20～30份、咖喱粉15～25份、黑胡椒粉10～20份、鸡腿菇1～3份、桂皮0.5～1.0份、八角0.8～1.3份、小茴香0.8～1.3份、姜黄0.3～0.8份、草果0.5～1.0份、豆蔻0.3～0.8份、丁香0.5～1.0份、甘草0.4～0.6份、白砂糖1～3份、色拉油3～5份、腐乳汁4～6份、味精0.8～1.3份、食盐3～5份。本发明的螺蛳粉汤料，气味芳香,味道饱满细腻，风味独特,配方科学，制备方便，营养价值比较好。

순대 제조장치

본 발명은 순대 제조장치에 관한 것이다. 이는 당면과 선지를 포함한 순대용 겉재료를 압출하는 제 1압출부와; 상기 제 1압출부로부터 압출되는 겉재료를, 그 입구로 받아들이고 출구로 배출하는 겉재료이송튜브와; 상기 겉재료의 중심축부에 삽입할 속재료를 압출하는 제 2압출부와; 상기 제 2압출부로부터 배출되는 속재료를, 그 입구로 받아들이고 출구로 배출하는 것으로서, 상기 겉재료이송튜브 보다 작은 직경을 가지며 그 일부가 상기 겉재료이송튜브의 출구를 통과하도록 배치되는 속재료이송튜브와; 상기 속재료이송튜브의 내부로 오일을 공급하여 속재료이송튜브를 통과하는 속재료의 표면에 오일을 도포하는 오일공급부를 포함하는 것을 특징으로 한다. 상기와 같이 이루어지는 본 발명의 순대 제조장치는, 겉재료와 속재료를 연속적으로 동시 압출하여, 겉재료와 속재료가 분리된 이중 구조의 순대를 연속 제작할 수 있고, 또한 압출 과정시 속재료의 표면에 오일을 코팅할 수 있어, 속재료와 겉재료가 오일코팅층에 의해 분리되므로 속재료가 겉재료의 칼라에 물들지 않아 단면 모양이 선명하게 분리되어 색다르고 맛이 부드러운 순대를 대량 생산할 수 있다.

Pasta in sausage form and producing method thereof

본 발명은 파스타 면과 파스타 소스를 이용하여 반조리한 파스타를, 돼지의 창자, 양의 창자 및 인공 케이싱 중 선택된 하나에 넣어 소시지 형태로 제조한 소시지 파스타 및 이의 제조방법에 관한 것으로, 소스와 재료의 조합에 따라 수많은 다양한 소시지 파스타를 만들 수 있고, 제조된 소시지 파스타를 다양한 방법으로 조리하여 다양한 요리를 즐길 수 있으며, 반조리 상태의 파스타를 소시지 형태로 제조하므로 보관이 용이하다. The present invention relates to a sausage pasta prepared in the form of a sausage by putting pasta semi-cooked using a pasta surface and a pasta sauce in a selected one of a porcine intestine, a sheep intestine and an artificial casing, and a method for producing the same, It is possible to make various sausage pasta according to the combination of the sausage pasta and the prepared sausage pasta can be cooked in various ways to enjoy various dishes and it is easy to store since the semi-cooked pasta is produced in the form of sausage.

一种即食牛筋鱼丸及其制备方法

本发明涉及一种形态完整、味道鲜美的新型食品—即食牛筋鱼丸，由鸡肉、鱼糜、牛蹄筋等原料制成。本发明亦涉及一种即食牛筋鱼丸的制备方法，包括斩拌、熟化、卤制等步骤。本发明即食牛筋鱼丸色泽均一、形态完整、清香无异味，爽滑有弹性、味道鲜美。本发明采用的制备方法简单经济、易于操作。

Integrated process for producing meat protein, broth, myoglobin pigment, fat and bone meal

In accordance with the present invention, there is provided a method for simultaneously producing: natural muscle protein having very low fat and cholesterol content; stabilized myoglobin pigment; broth with superior gelling, emulsifying and film forming properties; high quality animal fat; and bone meal with consistent calcium and phosphate content. The above products are produced from comminuted animal carcass by-products which are divided into a solid-phase fraction and a solution-phase fraction. The broth, fat and bone meal products are prepared from the solid-phase fraction, and the protein and pigment products are prepared from the solution-phase fraction.

Chicken enriched semi-products for feeding of pregnant women

FIELD: food industry.SUBSTANCE: invention relates to poultry-processing industry, to production of specialized enriched semi-products for feeding of pregnant women from poultry meat. Pre-processed chicken enriched for pregnant women's nutrition includes meat-and-egg direction meat hens, wheat bread, coagulated melange, mineral enricher from egg shell, dried laminaria, coagulated blood, folic acid, ascorbic acid, culinary food salt, drinking water and additionally as a source of easily digestible iron contains pork liver at the following ratio of initial components, wt%: meat-and-egg direction hens meat – 25–33, wheat bread – 10, coagulated melange – 10–20, mineral enricher of egg shell – 1.2, dried laminaria – 1.3, pork liver – 16–18, coagulated blood – 10–12, folic acid – 0.003, ascorbic acid – 0.05–0.07, culinary salt – 0.5, drinking water – the rest. Alternatively, the chicken enriched semi-product additionally contains a digestible iron source containing chicken liver at the following initial components ratio, wt%: meat-and-egg direction hens meat – 28–33, wheat bread – 10, coagulated melange – 10–20, mineral enricher of egg shell – 1.2, dried laminaria – 1.3, chicken liver – 12–13, coagulated blood – 8–12, folic acid – 0.003, ascorbic acid – 0.05–0.07, food culinary salt – 0.5 and drinking water – balance.EFFECT: invention allows to optimize the diet of women during pregnancy, as well as produce a ready product with high organoleptic indices.1 cl, 1 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 688 346 C1 (51) МПК A23L 13/50 (2016.01) A23L 13/20 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/50 (2018.08); A23L 13/20 (2018.08); A23L 13/40 (2018.08) (21)(22) Заявка: 2018123437, 28.06.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 21.05.2019 (45) Опубликовано: 21.05.2019 Бюл. № 15 Адрес для переписки: 141552, Московская обл., Солнечногорский ...

Algoptang manufacturing method

본 발명은 닭발 33중량%, 건새우 7중량%, 마늘 13중량%, 표고버섯 14중량%, 무 33중량%의 육수재료를 준비하고 물 600㎖에 준비한 육수재료를 넣고 30분간 끓여준 후 물 2ℓ를 더 넣고 20분간 더 끓여서 육수를 얻는 알곱탕 육수준비단계; 청양고춧가루 31중량%, 식용유 15 중량%, 소기름(우지) 15중량%, 간장 6중량%, 굴소스 30중량%, 후추 3중량%의 양념재료를 준비하는 알곱탕 양념재료준비단계; 밀가루와 소금으로 세척하고 30분간 미리 삶은 소곱창 20중량%, 닭알집 29중량%, 파 10중량%, 다진마늘 1중량%, 양파 5중량%, 양배추 5중량%, 물에 불린 당면 10중량%, 깻잎바리 20중량%의 주재료를 준비하는 알곱탕 주재료준비단계; 팬에 상기 알곱탕 양념재료준비단계에서 준비한 식용유 15 중량%와 소기름(우지) 15중량%를 넣고 강불에서 기름을 달구는 기름달굼단계; 팬 내부의 기름이 달궈졌으면 청양고춧가루 31중량%를 넣고 10초간 볶은 후 간장 6중량%, 굴소스 30중량%, 후추 3중량%를 넣고 볶은 다음 상기 알곱탕 육수준비단계에서 얻은 육수를 더 넣고 끊여서 양념육수를 얻는 양념육수조리단계; 및 전골냄비에 상기 알곱탕 주재료준비단계에서 준비한 주재료를 넣고 상기 양념육수조리단계에서 얻은 양념육수를 더 넣고 10분간 끓여 알곱탕을 조리하는 알곱탕조리가열단계로 이루어지는 알곱탕 제조방법에 관한 것이다. 이러한 본 발명은 소곱창과 닭알집을 주재료로 하면서 소곱창의 기름을 제거하여 사용하고 건새우와 깻잎바리로 느끼한 맛을 잡아 시원한 맛을 느낄 수 있도록 하며 양념으로 불맛을 느낄 수 있도록 하여 약간은 매콤하면서도 담백하고 깔끔하며 시원한 풍미를 느낄 수 있는 효과가 있다. The present invention prepares a broth material of 33% by weight of chicken feet, 7% by weight of dried shrimp, 13% by weight of garlic, 14% by weight of shiitake mushrooms, and 33% by weight of radish, puts the prepared broth material in 600ml of water, boils it for 30 minutes, and then 2 liters of water Add more and boil for another 20 minutes to obtain a broth broth preparation step; A step of preparing a seasoning material comprising: 31% by weight of Cheongyang red pepper powder, 15% by weight of cooking oil, 15% by weight of beef oil (tallow), 6% by weight of soy sauce, 30% by weight of oyster sauce, and 3% by weight of black pepper; 20% by weight of beef giblets washed with flour and salt and boiled in advance for 30 minutes, 29% by weight of chicken roe, 10% by weight of green onion, 1% by weight of minced garlic, 5% by weight of onion, 5% by weight of cabbage, 10% by weight of vermicelli soaked in water , Algoptang main material preparation step of preparing the main material of 20% by weight of perilla leaf barley; An oil heating step of putting 15% by weight of edible oil and 15% by weight of beef oil (tallow) ...

Production method of pickled semi-products from reindeer tongues

FIELD: food industry. SUBSTANCE: invention relates to food industry and may be used for production of pickled semi-products from tongues of domesticated reindeers. Marinated semi-product contains tongue of northern domesticated reindeer and marinade in ratio 1:1. Marinade completely covers tongue of deer and includes extract of fresh ginger root, boiled water and black pepper peas. Marinating is carried out for 6 hours at temperature 2–6 °C. Components of the semi-product and marinade are selected in an optimum certain ratio. EFFECT: invention allows to produce a new pickled semi-product of tongue of domesticated reindeer with high nutritive and biological value, with juicy, moderately soft consistence and game animal odorless. 1 cl, 6 dwg, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 732 447 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/70 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2020.02); A23L 13/70 (2020.02) (21)(22) Заявка: 2020106698, 12.02.2020 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 12.02.2020 (45) Опубликовано: 16.09.2020 Бюл. № 26 (54) Способ производства маринованных полуфабрикатов из оленьих языков (57) Реферат: Изобретение относится к пищевой часов при температуре 2-6°С. Компоненты в промышленности и может быть использовано полуфабрикате и маринаде подобраны в для производства маринованных полуфабрикатов оптимальном определенном соотношении. из языков одомашненных северных оленей. Изобретение позволяет получить новый Маринованный полуфабрикат содержит язык маринованный полуфабрикат из языка северного одомашненного оленя и маринад в одомашненного северного оленя с высокой соотношении 1:1. Маринад полностью покрывает пищевой и биологической ценностью, с сочной, язык оленя и включает экстракт свежего корня умеренно мягкой консистенцией и без запаха имбиря, воду кипяченую и перец черный дичи. 6 ил., 4 пр. горошком. ...

Method for manufacturing perilla garlic beef intesines

PURPOSE: A producing method of small intestine of cattle comprising perilla seeds and garlic is provided to remove the unique smell and the tough texture of intestines of the cattle. CONSTITUTION: A producing method of small intestine of cattle comprising perilla seeds and garlic comprises the following steps: washing raw small intestines of the cattle(S110); boiling the small intestines of the cattle for removing the smell(S120); grinding the garlic, and boiling the garlic in boiled hovenia dulcis water for removing 50-70% of spicy smell of the garlic(S130,S140); removing the moisture from the garlic, and mixing the garlic with the perilla seeds, wet bread crumbs, and spices to obtain a seasoning material(S150,S160); and filling the boiled small intestines of the cattle with the seasoning material(S170).

Chicken processed food containing the powder of Lotus leaf and manufacturing method thereof

본 발명은 연잎분말을 첨가한 계육 가공제품 및 그 제조방법에 관한 것으로, 더욱 상세하게는 연잎분말을 첨가하여 저장성을 증진시키고 다양한 기능성을 갖춘 치킨 패티에 관한 것이다. The present invention relates to a processed meat product and a method for manufacturing the chicken meat added lotus leaf powder, and more particularly to a chicken patty with a variety of functionalities by adding the lotus leaf powder. 본 발명은 연잎의 영양성분의 섭취가 가능하고, 육가공 제품 특유의 냄새를 제거할 수 있으며, 원료육의 변질을 방지함으로써 저장성을 증진시키고 다양한 기능성을 갖춘 웰빙형 육제품을 제공하는 효과가 있다. The present invention is capable of ingesting the nutritional components of the lotus leaf, can remove the odor peculiar to processed meat products, thereby improving the shelf life by preventing the deterioration of the raw meat and has an effect of providing a well-being meat products with a variety of functionalities. 연잎, 계육, 치킨 패티, 기능성 Lotus leaf, poultry, chicken patty, functional

Health supplement food comprising horse bone and coral, and manufacturing method for the same

본 발명은 말뼈와 산호를 주성분으로 포함하는 건강보조식품 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 말뼈 가공물, 산호 분말, 현미 분말, 헛개나무열매 분말, 당귀 분말 및 감초 분말을 포함하는 환 형태의 건강보조식품으로, 상기 말뼈 가공물은 말뼈 분말; 말뼈 추출물; 및 말뼈 분말과 말뼈 추출물의 혼합물; 중 어느 하나인 것을 특징으로 한다. 본 발명에 따르면, 말뼈와 산호의 유용성분을 용이하게 섭취할 수 있어 섭취자의 건강유지에 도움을 주는 장점이 있다. The present invention relates to a health supplement containing a horse bone and a coral as main components, and a method of preparing the same. More particularly, the present invention relates to a health supplement containing a horse bone, Wherein the horse bone artifact comprises horse bone powder; Horse bone extract; And a mixture of horse bone powder and horse bone extract; Or the like. INDUSTRIAL APPLICABILITY According to the present invention, useful components of horse bone and coral can be easily ingested, thereby helping to maintain the health of the recipient.

Method for production of preserves "tongue with vegetables"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second courses. Method comprises preparation of recipe ingredients. Prepared tongue is scalded, cleaned from skin and cut. Prepared potatoes, rutabaga and parsley roots are cut and blanched. Carrots are blanched and cut. Fresh ornamental cabbage is chopped and frozen. Bulb onions are cut. Wheat flour is sautéed. Then one performs the listed components mixing with salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation. EFFECT: method allows to get new type of canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/20 (13) 2 587 257 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107924/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2299591 C1, 27.05.2007. RU 2259794 C1, 10.09.2005. RU 2354148 C2, 10.05.2009. UA 16151 U, 17.07.2006. 2 5 8 7 2 5 7 R U (54) СПОСОБ ПОЛУЧЕНИЯ КОНСЕРВОВ "ЯЗЫК С ОВОЩАМИ" (57) Реферат: Изобретение относится к технологии капусту. Нарезают репчатый лук. Пассеруют производства консервированных вторых пшеничную муку. Осуществляют смешивание обеденных блюд. Способ предусматривает перечисленных компонентов с солью, перцем подготовку рецептурных компонентов. черным горьким и лавровым листом, фасовку ...

Soondae for exporting by developing substitute for polk by-product, and manufacturing method thereof

The present invention relates to a manufacturing method of sundae for export with excellent cooking stability after being frozen which mixes an animal fat substitute in which isolated soy protein and vegetable fat are mixed, a seonji (clotted blood from slaughtered pigs) substitute in which starch syrup, isolated soy protein, purified water, and a coloring are mixed, food starch modified, boiled cellophane noodles, and steamed sticky rice and seasonings; steams after filling a collagen casing with the mixed materials; and cools and quickly cools and the sundae manufactured by the same. The sundae of the present invention is not classified into processed livestock products as it does not contain pork intestines, seonji, and lard. The sundae maintains a unique taste of the sundae while not being not strictly regulated in processes of foreign customs clearance and quarantine; can be kept in a freezer for a long time; and obtains cooking stability after being frozen. Therefore, the present invention facilitates the export of the sundae, which is a Korean traditional food and nearly exported because of difficulties of customs clearance and quarantine and poor cooking stability after being frozen, and contributes to the globalization of Korean food.

Method for producing velvet antler extracts with enhanced ganglioside content

본 발명은 강글리오사이드 함량이 증대된 녹용 추출물의 제조방법에 대한 것이다. 본 발명의 제조방법에 따르면, 강글리오사이드 함량이 현저히 증대된 녹용 추출물을 얻을 수 있다. 상기 강글리오사이드 함량이 증대된 녹용 추출물은 다양한 건강기능식품의 제조에 유용하게 이용될 수 있다. The present invention relates to a method for producing an antler extract having an increased ganglioside content. According to the production method of the present invention, it is possible to obtain an antler extract having a remarkably increased content of gangliosides. The antler extract having an increased content of ganglioside can be usefully used in the manufacture of various health functional foods.

Preparation method of spread meat

본 발명은 닭발 편육 제조방법에 관한 것으로서, 그 방법은, (a) 닭발에서 뼈를 발라내어 뼈 없는 닭발을 준비하는 단계; (b) 상기 뼈 없는 닭발에 물과 제1양념을 배합하여 넣고 삶은 다음 국물을 제거하는 단계; (c) 상기 (b)단계의 결과물에 제2양념을 배합하여 넣고 볶는 단계; (d) 상기 (c)단계의 결과물에 제3양념을 배합하여 넣고 볶는 단계; 및 (e) 상기 (d)단계의 결과물을 4℃ 내지 6℃에서 숙성시키는 단계;를 포함하되, 상기 뼈 없는 닭발 100 중량부를 기준으로 하여, 상기 제1양념은 2.2 중량부 내지 5 중량부이고, 상기 제2양념은 14.1 내지 22 중량부이며, 상기 제3양념은 1.15 내지 2.6 중량부이고, 상기의 방법에 따르면, 소비자에게 저렴하면서도 맛있고 영양 많은 음식을 제공할 수 있고, 소비자의 다양한 기호를 만족시킬 수 있는 효과가 있다. The present invention relates to a method for manufacturing chicken foot kneading, the method comprising: (a) preparing boneless chicken feet by applying bone from chicken feet; (b) mixing water and a first seasoning with the boneless chicken feet and then removing the broth; (c) combining and roasting the second seasoning with the resultant of step (b); (d) combining and roasting the third seasoning with the resultant of step (c); And (e) aging the resultant of step (d) at 4 ° C. to 6 ° C .; wherein, based on 100 parts by weight of the boneless chicken feet, the first seasoning is 2.2 parts by weight to 5 parts by weight. The second seasoning is 14.1 to 22 parts by weight, the third seasoning is 1.15 to 2.6 parts by weight, and according to the above method, it is possible to provide inexpensive, delicious and nutritious food to consumers, There is a satisfactory effect. 닭발, 편육 Chicken Feet, Knitting

Gamjatang using medicinal herbs and cooking method thereof

The present invention relates to a potato broth using medical herbs and a cooking method thereof. The method comprises the following steps: (a) immersing pork neck bones to remove blood; (b) washing and preparing dried radish greens; (c) washing and preparing medicinal herbs: astragalus, angelica, Polygonatum odoratum var. pluriflorum, horoscope, and raisin tree; (d) mixing the materials prepared in step (c) with ingredients for the potato broth and then aging the mixture at a temperature of 0-5 for 20-30 hours; and (e) putting the aged materials in step (d), radish, onion, leek, garlic, ginger, peppercorns, and dried chilies in a meat broth net; and (f) putting the neck bones prepared in step (a), the dried radish greens prepared in step (b), and the meat broth net prepared in step (e) in water, followed by heating at a temperature 90-125 for 100-150 min. According to the present invention, a separate step for medicinal herb hot water extraction need not be performed, thereby realizing fast cooking, containing large amounts of active ingredients of the medicinal herbs, retaining tastes and flavors of the potato broth itself, and removing weed smells of pork bones. [Reference numerals] (a) Immersing pork neck bones to remove blood;(AA) Firstly heating;(b) Washingdried radish greens;(BB) Secondly heating;(c) Washing astragalus, angelica, Polygonatum odoratum var. pluriflorum, horoscope, and raisin tree;(CC) Seasoning potato broth;(d) Mixing and aging;(DD) Radish, onion, leek, garlic, ginger, peppercorns, and dried chilies;(e) Putting broth net

Method for preparation of weight paste of functional purpose

FIELD: food industry.SUBSTANCE: invention relates to methods of preparing pate products. Method of preparation of a weight paste of functional orientation is characterized by the fact that a mince is produced based on the hepatic-meat component, protein milk component and lipid component in the form of oil components of animal and plant origin, as well as egg melange, bulb onions, spices and materials. Protein milk component is represented by a protein-vitamin coagulate, obtained by thermal acid coagulation of proteins in a creamy-carotene-containing disperse system with an ascorutin solution, wherein the creamy-carotene-containing disperse system is represented by a creamy-carrot, or creamy-pumpkin, or creamy-sea-buckthorn. Lipid component is represented by blend based on soya and maize oil taken in ratio of 70 %: 30 %, and β-carotene contained in blend is extracted from carrots without core, or pumpkin flesh, or sea-buckthorn fruit pulp.EFFECT: obtaining a product with high concentrations of physiologically functional ingredients.1 cl, 1 dwg, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 729 464 C2 (51) МПК A23L 13/60 (2016.01) A23L 13/20 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2020.02); A23L 13/20 (2020.02); A23L 13/40 (2020.02) (21)(22) Заявка: 2018118309, 17.05.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 06.08.2020 (43) Дата публикации заявки: 19.11.2019 Бюл. № 32 2 7 2 9 4 6 4 R U Адрес для переписки: 675000, г. Благовещенск, ул. Политехническая, 86, Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (56) Список документов, цитированных в отчете о поиске: RU 2482710 C2, 27.05.2013. RU 2168917 C2, 20.06.2001. BY 18974 C1, 28.02.2015. ГОСТ З-54059-2010 Продукты пищевые функциональные. Ингредиенты пищевые функциональные. Классификация и общие ...

Method for preparing pork hocks using Sarcodon aspratus mushroom and Pine mushroom

본 발명은 능이버섯 및 송이버섯을 이용하여 맛과 향이 우수하고, 육질이 부드러울 뿐만 아니라, 잡냄새가 완전히 제거되어 섭취자의 기호를 충족시킬 수 있는 돼지족발을 제조하는 방법에 대한 기술 내용을 제공한다. The present invention provides a technique for producing pig paws which is excellent in taste and aroma, smooth in meat quality, and completely removes odor by using the mushroom and pine mushroom to satisfy the taste of the consumer .

A protein composition and its use in restructured meat and food products

본 발명은 약 75 중량% 이상의 단백질 조성물이 약 4 cm 이상의 길이의 단백질 섬유, 약 3 cm 이상의 길이의 단백질 가닥 및 약 2 cm 이상의 길이의 단백질 덩어리를 포함하는 큰 조각을 15 중량% 이상 포함하고, 약 75 중량% 이상의 단백질 조성물이 약 1400 그램 이상의 전단 강도를 갖는 것인 단백질 조성물을 포함하는 단백질 함유 조성물에 관한 것이다. 본 발명은 또한 단백질 조성물의 제조 방법에 관한 것이다. 본 발명은 또한, 식물성 단백질 조성물, 각각 분쇄된 고기, 또는 분쇄된 야채 또는 분쇄된 과일; 및 물을 포함하고, 약 75 중량% 이상의 단백질 조성물이 약 4 cm 이상의 길이의 단백질 섬유, 약 3 cm 이상의 길이의 단백질 가닥 및 약 2 cm 이상의 길이의 단백질 덩어리를 포함하는 큰 조각을 약 15 중량% 이상 포함하고, 약 75 중량% 이상의 단백질 조성물이 약 1400 그램 이상의 전단 강도를 갖는 것인, 재구성 고기 제품 또는 야채 제품 또는 과일 제품에 관한 것이다. 다른 구현양태에서, 본 발명은 재구성 고기 제품 또는 야채 제품 또는 과일 제품을 각각 제조하는 방법을 개시한다. The present invention provides that at least about 75% by weight of the protein composition comprises at least 15% by weight of a large piece comprising protein fibers at least about 4 cm in length, protein strands at least about 3 cm in length, and chunks of protein at least about 2 cm in length, At least about 75% by weight protein composition has a shear strength of at least about 1400 grams. The present invention also relates to a method of making a protein composition. The invention also relates to vegetable protein compositions, ground meat, or ground vegetables or ground fruit, respectively; And about 15% by weight of a large piece comprising water, wherein at least about 75% by weight of the protein composition comprises protein fibers at least about 4 cm in length, protein strands at least about 3 cm in length, and chunks of protein at least about 2 cm in length. Wherein the protein composition comprises at least about 75% by weight of the protein composition having a shear strength of at least about 1400 grams. In another embodiment, the present invention discloses a method of making reconstituted meat products or vegetable products or fruit products, respectively. 단백질 조성물, 함수 및 절단 단백질 조성물, 재구성 고기 제품, 야채 제품, 과일 제품. Protein compositions, hydrated and cleaved protein compositions, reconstituted meat products, vegetable products, fruit products.

A broth to chase a hangover making method get rid

본 발명은 숙취 해소용 해장국 제조방법에 관한 것이며 갈근, 감초, 진피, 산사, 구기자를 원료로 한 한약재 육수를 사용하여 해장국을 제조하고 상기 해장국의 취식으로 숙취 해소효과를 가질 수 있도록 한 것이다. 본 발명은 갈근, 감초, 진피, 산사, 구기자를 원료로 한 한약재 육수와, 돼지뼈와, 생수와 한약재 육수를 넣어 1차 조리하고, 우거지와 다데기 양념을 넣어서 2차 조리하고, 1차 뜸을 들인 후 우거지를 분리하고, 2차 뜸을 들인 후 돼지뼈와 탕액을 분리하고, 상기 돼지뼈와, 탕액과, 우거지를 적당 비율로 혼합하여서 모양 만들기를 하여 해장국이 제조된다. 상기의 해장국은 한약재 육수에 의한 풍미와, 한약재 성분에 의한 숙취 해소기능을 갖게 되는 특징이 있다. The present invention relates to a method for manufacturing hangover soup for hangover elimination and to produce a hangover soup using a herbal medicine broth made from brown root, licorice, dermis, hawthorn, and wolfberry as raw materials, and to have a hangover elimination effect by eating the hangover soup. In the present invention, the herbal medicine broth made from the roots of the roots, licorice, dermis, hawthorn and wolfberry, and pork bone, bottled water and herbal medicine broth are put into the primary cooking, and the secondary cooking is made with the bog and the daikon condiments. After removing the wooge after entering, the second moxibustion to remove the pork bone and the sugar solution, and make the shape by mixing the pork bone, the liquid solution, and the wooge in an appropriate ratio to make a haejangguk. Haejangguk of the above is characterized by having a hangover-relieving function of the flavor by the herbal medicine broth and the herbal medicine ingredients.

Method for production of dry-cured products from tongue of farm animals (beef, calf, pork or small cattle)

FIELD: food industry. SUBSTANCE: invention relates to food industry and may be used in production of dry-cured tongue in individual or common package, including cut and also products of "snack-products" type. Languages obtained from farm animals are washed, peeled and grated with salting mixture of NISO and complex food additive Trumf Junior Solo in amount of 2.2 % and 1.1 % of weight of material respectively, held in salt at temperature 2–4 °C for 3–5 days, washed under running water, formed, hung on frames and sent to dry at temperature of 11±2° and relative humidity of 74–78 % for 5–7 days. Ready product is packaged into vacuum packages either whole or cut into a slicer. EFFECT: reduced time for production of dry-cured products, wider range of delicatessen products, not traditional for domestic market. 1 cl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 711 918 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/70 (2016.01) A23B 4/03 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2019.08); A23L 13/70 (2019.08); A23B 4/03 (2019.08) (21)(22) Заявка: 2019122577, 18.07.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 23.01.2020 (45) Опубликовано: 23.01.2020 Бюл. № 3 2 7 1 1 9 1 8 R U (56) Список документов, цитированных в отчете о поиске: RU 2265378 C2, 10.12.2005. AM 1404 A2, 17.03.2004. RU 2552065 C1, 10.06.2015. RU 2570329 C1, 10.12.2015. RU.77.99.27.009.E.039004.09.11 Комплексная пищевая добавка "Трумф "Юниор Соло", 22.09.2011. (54) Способ производства сыровяленой продукции из языков сельскохозяйственных животных (говяжьих, телячьих, свиных или мелкого рогатого скота) (57) Реферат: Изобретение относится к пищевой температуре 2-4°С в течение 3-5 суток, промышленности и может быть использовано промывают под проточной водой, формуют, при производстве сыровяленых языков в навешивают на рамы и отправляют сушиться при индивидуальной или общей упаковке, в том числе температуре ...

A method of preparing a weight paste of a functional orientation

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 118 309 A (51) МПК A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018118309, 17.05.2018 Приоритет(ы): (22) Дата подачи заявки: 17.05.2018 (43) Дата публикации заявки: 19.11.2019 Бюл. № 32 R U (57) Формула изобретения 1. Способ приготовления весового паштета функциональной направленности, включающий получение фарша на основе печеночно-мясной составляющей, белкового молочного компонента и липидного в виде масляных составляющих животного и растительного происхождения, а также других рецептурных компонентов, отличающийся тем, что в качестве белкового молочного компонента используют белково-витаминный коагулят, полученный путем термокислотной коагуляции белков в сливочнокаротинсодержащей дисперсной системе раствором аскорутина, а в качестве липидного - купаж на основе растительных масел, обогащенных β-каротином, при следующем их весовом соотношении, %: печеночно-мясная составляющая 32,5 белково-витаминный коагулят 32,5 купаж масел, обогащенный β-каротином 10,0 меланж яичный 10,0 лук репчатый жареный 3,0 пряности и материалы 2,0 2. Способ по п. 1, отличающийся тем, что в качестве сливочно-каротинсодержащей дисперсной системы используют сливочно-морковную, или сливочно-тыквенную, или сливочно-облепиховую. 3. Способ по п. 1, отличающийся тем, что купаж растительных масел готовят на основе соевого и кукурузного, взятых в весовом соотношении 70%:30%, а содержащийся в купаже β-каротин извлекают из мякоти моркови без сердцевины, или мякоти плодов тыквы, или мякоти плодов облепихи. Стр.: 1 A 2 0 1 8 1 1 8 3 0 9 A (54) Способ приготовления весового паштета функциональной направленности 2 0 1 8 1 1 8 3 0 9 (72) Автор(ы): Доценко Сергей Михайлович (RU), Лучай Александр Николаевич (RU), Бибик Ирина Васильевна (RU), Доронин Сергей Владимирович (RU), Гончарук Оксана Валентиновна (RU) R U Адрес для переписки: 675000, г. Благовещенск, ул. Политехническая, 86, Федеральное ...

Preparation method of emulsified pigskin particles

本发明涉及一种乳化猪皮的制作方法，具体地说涉及一种乳化猪皮颗粒的制作方法，属于食品领域。其特征在于：其原料、辅料、食用盐和冰水配比按以下重量配比为：精选乳化猪皮15％～25％、海藻酸钠0.4％～0.6％、焦磷酸钠0.08％～0.12％、硫酸钙0.25％～0.35％、魔芋胶0.03％～0.08％、食用盐2％、冰水10％～20％。所述的海藻酸钠、魔芋胶主要是除增加保水性外，在碱性的条件下还具有凝胶性和热不可逆性，焦磷酸钠为酸度调节剂，硫酸钙为加工助剂。本发明的有益效果：为肉制品企业提供一种乳化猪皮颗粒的制作方法，旨在提高猪皮利用率，提高产品的营养价值和产品结构，且制作过程简单。

Processing method of health tea-flavor salted pork in salted duck soup

本发明公开了一种保健型茶香肴肉的加工方法，本发明方法操作工艺简单，加工出的肴肉，保质期长，清洗处理中保水保鲜同时隔绝细菌污染，同时采用注射滚揉腌制等独特滚揉方法，腌制更加均匀入味，复配添加决明籽液、红茶液增香提味同时，促进机体代谢，消食解腻，协同改善肴肉的口感风味，特别适合快现代人的消费需求。

Method for production of preserved "fried kidneys with cabbages in tomato sauce"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Prepared carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Wheat flour is sautéed in melted fat. Listed components are mixed with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf to produce a sauce. Prepared kidneys are cut and fried in melted fat. Fresh ornamental cabbage is chopped and frozen. Kidneys, cabbages and sauce are packed, sealed and sterilised. EFFECT: method allows to get new canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/20 (13) 2 585 037 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107919/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2292765 C1, 10.02.2007. SU 1479057 A1, 15.05.1989. SU 1790385 A3, 23.01.1993. BY 17383 C1, 30.08.2013. 2 5 8 5 0 3 7 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ПОЧКИ ЖАРЕНЫЕ С КАПУСТОЙ В ТОМАТНОМ СОУСЕ" (57) Реферат: Изобретение относится к технологии пастой, сахаром, солью, перцем черным горьким производства консервированных вторых и лавровым листом с получением соуса. обеденных блюд. Способ предусматривает Подготовленные почки нарезают и обжаривают подготовку рецептурных компонентов. в ...

Nutrition-enriched kimchi

본 발명은 영양이 강화된 김치 및 이의 제조방법에 관한 것으로, 상세하게는 김치의 속 재료로서 특이적으로 처리한 육류를 사용하여 단백질 등의 영양과 풍미를 강화시킨 김치 및 이의 제조방법에 관한 것이다. 한층 강화된 영양과 맛의 담백함을 위하여, 우무화된 고체상태의 사골을 함께 첨가하여 제조할 수도 있다. The present invention relates to a kimchi enriched nutrition and a method for producing the same, and more particularly, to a kimchi and a method for producing the same by using the meat specifically treated as a genus material of kimchi and enhanced nutrition and flavor of protein. . For enhanced nutrition and paleness of taste, it can also be made by adding together the bones in the solidified solid state.

Method for manufacturing the dogani-tang, and the dogani-tang manufactured by the method

The present invention relates to a method for manufacturing dogani-tang (ox knee soup) and dogani-tang manufactured by the same. According to the present invention, broth and meat are obtained by using knee, brisket and flank, tendon, feet, head bone and leg bone of ox while obtaining broth through a differentiated method from existing dogani-tang so thicker and more delicate broth can be manufactured.

The preperation for korean sausage soup and the korean sausage soup by the same

본 발명은 담백하고 미네랄이 풍부한 건강식 순대전골 제조방법에 관한 것으로써, (a) 태양초 고추가루 100 중량에 대하여 발아 고추씨가루 30 내지 35중량, 미원 5 내지 10중량부, 소금 3 내지 5중량, 간마늘 45 내지 60중량, 간생강 10 내지 15중량 및 육수 40 내지 60중량을 준비하는 전골용 소스 재료 준비단계, (b) 상기 육수에 상기 미원 및 소금을 완전히 녹인 후 상기 간마늘 및 간생강을 투하하여 혼합하는 전골용 소스 재료 혼합 단계, (c) 상기 (b) 단계 후 상기 태양초 고추가루 및 발아 고추씨가루를 투하하여 혼합하는 전골용 소스 완성단계를 포함하되, 상기 육수는 전골용 소스 및 전골용 육수로 사용되는 것으로서, 소뼈 및 한방약재를 혼합하여 36 내지 48시간 우려낸 후 물과 1:1의 비율로 혼합한 것이고, 상기 소금은 끓는물에 버섯, 호박, 양파, 배, 멸치, 보리새우, 모시조개 및 다시마를 우려내어 식힌 양념물에 삼보죽염, 히말라야 핑크소금 및 국산 천일염을 동일한 비율로 혼합한 후 자연건조시켜 제조하며, 상기 육수 100중량에 상기 전골용 소스 20 내지 30중량 및 순대를 넣어 가열하는 것을 특징으로 한다. The present invention relates to a light and mineral-rich healthy food sundae bone manufacturing method, (a) 30 to 35 weight of germinated red pepper seed powder, 5 to 10 parts by weight of Miwon, 3 to 5 weight of salt, liver based on 100 weight of Taeyangcho red pepper powder 45 to 60 weight of garlic, 10 to 15 weight of ground ginger and 40 to 60 weight of stock broth preparation step for sauce material, (b) completely dissolving the miwon and salt in the broth, and then adding the ground garlic and ground ginger a step of mixing the sauce material for a hot pot by mixing it, (c) comprising a step of completing the sauce for a hotpot by adding and mixing the Taeyangcho red pepper powder and germinated red pepper seed powder after the step (b), wherein the broth is a sauce for a hot pot As used for broth, beef bones and herbal medicines are mixed and boiled for 36 to 48 hours and then mixed with water in a ratio of 1:1, and the salt is boiled in boiling water with mushrooms, pumpkin, onion, pear, anchovy, barley shrimp, It is prepared by mixing sambo bamboo salt, Himalayan pink salt and domestic sun-dried salt in equal proportions in a seasoning made by brewing ramie clams and kelp and then drying it naturally. characterized by heating.

A method for extracting high purity collagen from animal byproducts

본 발명은 축산 부산물로부터 고순도 콜라겐을 추출하는 방법에 관한 것으로서, 더욱 상세하게는 질병 등으로부터 오염되지 않은 축산 부산물로부터 비 콜라겐 물질을 제거하여 고순도의 콜라겐을 추출 정제함으로써 식용, 화장품용 또는 의료용 원료로 사용할 수 있는 고순도의 콜라겐을 추출하는 방법에 관한 것이다.

Liver sausage with the use of lamb's sub-products

FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely to the development of recipe components for the preparation of liver sausage with increased nutritional value. Liver sausage with lamb offal contains minced beef of 2 grade, mutton offal, mutton fat, onion, table salt, matsis and a mixture of spices "Provencal herbs", and the mutton offal is not pre-cooked. The quantitative ratio of the initial components of liver sausage has been selected.EFFECT: invention provides an increase in nutritional value, improvement of quality characteristics, including organoleptic properties, of the obtained halal product.1 cl, 2 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 765 124 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/60 (2016.01) A23L 13/40 (2016.01) A23L 5/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2021.08); A23L 13/60 (2021.08); A23L 13/40 (2021.08); A23L 5/00 (2021.08) (21)(22) Заявка: 2021118425, 24.06.2021 (24) Дата начала отсчета срока действия патента: Дата регистрации: 25.01.2022 (56) Список документов, цитированных в отчете о поиске: RU 2210931 C1, 27.08.2003. KZ 28992 A4, 15.10.2014. RU 2322842 C1, 27.04.2008. RU 2630505 C1, 11.09.2017. KZ 26013 A4, 14.09.2012. (54) ЛИВЕРНАЯ КОЛБАСА С ИСПОЛЬЗОВАНИЕМ БАРАНЬИХ СУБПРОДУКТОВ (57) Реферат: Изобретение относится к пищевой и смесь специй «Прованские травы», причем промышленности, а именно к разработке бараньи субпродукты предварительно не варят. рецептурных компонентов для приготовления Подобрано количественное соотношение ливерной колбасы повышенной пищевой исходных компонентов ливерной колбасы. ценности. Ливерная колбаса с использованием Обеспечивается повышение пищевой ценности, бараньих субпродуктов содержит фарш из улучшение качественных характеристик, в том говядины 2 сорта, бараньи субпродукты, жир числе органолептических свойств, полученного бараний, лук репчатый, соль поваренную, мацис халяльного ...

Sauage made of bean curd and green-bean sprouts stuffed in pig intestine plugger

본 발명은 순대충진기에 관한 것으로서 보다 상세하게는 구동모터로부터 스크류와 구동로울러에 동력이 전달되어 상기 스크류를 통하여 공급되어지는 순대속이 구동로울러의 축상에 결합된 하우징과 압출관을 통하여 상기 압출관에 끼워진 돼지창자의 내측으로 자동공급되어지는 순대충진기를 발명한 것이다. The present invention relates to a sundae filler, and more particularly, power is transmitted from a drive motor to a screw and a drive roller, and the sundae speed supplied through the screw is coupled to the extruder pipe through a housing and an extrusion pipe coupled to the shaft of the drive roller. It is invented a sundae filling machine that is automatically supplied to the inside of the inserted pig intestine. 상기와 같이 발명한 순대충진기는 구동로울러의 축상에 하우징이 결합되고 상기 하우징의 전면부 일측으로 공급공이 형성되며 배면부 하부 일측으로 토출공이 형성되어 상기 공급공으로부터 공급받는 순대속이 토출공을 통하여 순대충진기 전면으로 축설된 압출관을 통하여 토출되어지되, 상기 하우징의 양측으로 편심캡이 결합되어 상기 편심캡의 일측에 편심형성된 편심공에 회전체의 양측으로 형성된 회전축이 결합되어 상기 스크류를 통하여 안내되는 순대속을 압착하여 압출관으로 압출되어져 순대의 맛이 향상되고 대량생산이 가능하며 원가절감에 따른 비용창출의 효과등이 제공되는 매우 우수한 발명이다. The sundae filling machine invented as described above has a housing coupled to the shaft of the driving roller, and a supply hole is formed at one side of the front portion of the housing, and a discharge hole is formed at one side of the lower portion of the rear portion. The discharge shaft is discharged through the extruded tube arranged in front of the novelty, the eccentric cap is coupled to both sides of the housing is coupled to the eccentric hole formed on both sides of the eccentric cap is coupled to the rotating shaft formed on both sides of the rotating body is guided through the screw It is a very good invention that the net speed is compressed and extruded into an extruder tube, so that the taste of the net is improved, mass production is possible, and the effect of cost creation due to cost reduction is provided. 순대충진기, 회전체, 컷터, 링, 스크류 Sundae Filler, Rotator, Cutter, Ring, Screw

Pate using chicken liver and manufacturing method thereof

본 발명은 닭 간을 활용한 파테(pate) 및 그 제조방법에 관한 것으로, 상세하게는, 주재료로 오리 간과 닭 간을 80% 이상 함유한 파테를 제조하되, 오리 간이나 닭 간에서 풍기는 특유한 비린내와 냄새(이취)를 효과적으로 제거하여 조리하는 한편, 더욱 풍부한 맛(풍미)과 다양한 식감을 제공하여 남녀노소 누구나 거부감없이 간편하게 섭취할 수 있도록 하며, 풍부한 단백질과 각종 비타민의 함유로 인해 성장기 어린이의 두뇌개발과 각종 질병을 예방하여 국민 건강증진을 도모할 수 있다.

Method of making broth for ramen

본 발명은 돼지사골, 닭뼈, 닭발 및 다시마를 포함하는 라멘용 육수를 제공한다. The present invention provides a broth for ramen comprising pork bones, chicken bones, chicken feet and kelp.

Spreadable Duck Liver Sausages Composition, Duck Liver Sausages Manufacturing Method And Duck Liver Sausages Using the same

본 발명은 퍼짐형 오리간 소시지 조성물, 오리간 소시지의 제조방법 및 퍼짐형 오리간 소시지에 관한 것으로 오리간, 오리육 및 돈지방을 포함하는 오리간 조성물 100 중량부에 대하여 0.5 내지 5 중량부의 당귀, 0.1 내지 4의 산사 및 0.1 내지 3 중량부의 오미자를 포함함으로써, 오랜 시간 보관이 용이하며 기호도가 우수한 고급의 간소시지를 제공할 수 있다. The present invention relates to a spread type duck liver composition, a method for producing a duck sausage and spread type duck liver sausage 0.5 to 5 parts by weight based on 100 parts by weight of the duck liver composition containing duck liver, duck meat and pork fat By containing 0.1 to 4 parts of hawthorn and 0.1 to 3 parts by weight of Schizandra, it is easy to store for a long time and can provide high-quality simple sausage with excellent preference.

Manufacturing method of sundae removed a bad smell

This invention is about a processing method of makchang sundae. More specifically, it consists of sundae skin blanching phase to cleanse the intestine of pork and blanch it to remove a bad smell; sundae stuffing blending phase to blend the pork blood mixture, vegetable mixture, sauce, and pork skin; to sundae stuffing filling phase to fill the sundae skin blanched in the sundae skin blanching phase with the sundae stuffing blended in the sundae stuffing blending phase; sundae boiling phase to immerse the sundae filled with the sundae stuffing in the sundae stuffing filling phase into a bad smell remover and heat it; and cooling phase to cool down the sundae boiled in the sundae boiling phase. While being prepared in the aforementioned process, the sundae loses the bad smell, and the sundae stuffing contains different vegetables which eliminate the bad smell and contain rich nutrient.

Method of producing a tomato gamjatang

The present invention relates to a process for producing tomato potatoes. A method for producing tomato potato tubers according to the present invention comprises: A first step of preparing a first marinade by adding 420 g of red pepper powder, 400 g of miso, 250 g of red ginseng, 250 g of liver garlic, 150 g of liver ginger, 100 g of salty salt, and 30 g of acetic acid to 550 g of purified water to prepare a first marinade; To make a second tomato sauce, 1800g of ground tomato juice, 500g of purified water, 130g of onion, 100g of tomato paste, 80g of chicken base, 30g of olive oil, 25g of liver garlic, 25g of Italian pepper, 15g of sugar, 10g of salt, A second step of preparing a second tomato sauce by mixing and heating 5 g of the sauce; 20kg of frozen spine with blood marks is washed and then immersed in water at room temperature for 1-2 hours to remove blood, cold water is poured to immerse the blood in the blood, then boiled for 5-10 minutes, The third step is to remove the blood and impurities from the broth, and then wash it in water running through the backbone to remove grease and impurities. 20 kg of the spine washed in the above step, 60 kg of water, 1.93 kg of the first sauce prepared in the first step, 0.4 kg of onion, 0.35 kg of onion and 0.15 kg of powdered red pepper were put into the first step, Life is the fourth step; In order to boil the spine first boiled in the fourth step, The second step is to add 2.72 kg of the second tomato sauce prepared in the above step 2, boil it for 30 minutes, turn off the heat, boil it for 20 minutes, separate the spine and tomato juice, ; In the above step, 900 g of spine was boiled for 5 to 10 minutes with 900 g of tomato juice, 100 g of tomato, 100 g of mussel, 100 g of rucola, 70 g of short paste, 50 g of potato, 40 g of squid, 40 g of parmesan cheese and 20 g of celery. And a sixth step of making a potato soup. According to the method for producing tomato potatoes of the present invention, In the cooking process ...

A kind of hodgepodge pig blood intestines and preparation method thereof

本发明提供一种杂菜猪血肠及其制备方法，包括以下重量份原料：猪血100份，5‑10份胡萝卜，5‑10份洋葱，2‑5份黑木耳，5‑10份菠菜，紫苏粉2‑5份，香芹粉 5‑8份，葱、姜、蒜各1份，食盐4份。本发明制备方法简单，加入了胡萝卜等富含膳食纤维的材料，可以完善血肠的营养价值。紫苏粉富含α‑亚麻酸，香芹粉具有通气强肾等功效，两者的加入使血肠具有一定的保健功效。

The manufacturing method of the bone broth for relief the hangover and bone broth for relief the hangover manufactured by the same

The present invention relates to a method for preparing pork rib hangover soup using cow bone. More specifically, the present invention relates to a method for preparing pork rib hangover soup, comprising the following steps: a first step of preparing a broth by pouring water to beef leg bone and other bones pretreated by removing blood and foreign materials, heating the same to prepare the broth; a second step of preparing cow bone by heating the cow bone pretreated after removing blood and foreign materials along with water, mulberry leaves, onion, and green onion root, and then taking out the cow bone; a third step of producing a seasoning sauce by adding red pepper oil, red pepper powder, garlic, salt, soy sauce, ginger, and pepper to water and then heating the same to prepare the seasoning sauce; a fourth step of heating and mixing after adding boiled bamboo shoots, boiled outer leaves, the seasoning sauce prepared in the third step, the cow bone prepared in the second step, and the broth prepared in the first step; and a fifth step of adding green onion and cheese to the cow bone mixture mixed in the fourth step. The pork rib hangover soup prepared by the method has savory and delicious taste of the broth obtained by boiling beef leg bone and other bones, and specific odor of cow bone is masked by using mulberry leaves. By adding bamboo shoots and boiled outer leaves rich in dietary fiber, it is possible to secure chewy and soft texture and to reduce cholesterol while eating the broth and cow bone.

Production method of herbal collagen beautiful skin promote food and herbal collagen beautiful skin promoting food that has been produed by it

본 발명은 한방 콜라겐 피부미용 증진식품 제조방법 및 그에 의해 제조된 한방 콜라겐 피부미용 증진식품에 관한 것으로 더욱 상세하게는 음용수 100 중량부에 세척한 닭발 50 ~ 60 중량부를 혼합하여 100 ~ 120℃의 온도에서 1.5 ~ 2.5 기압의 압력으로 10 ~ 30분 동안 고압 멸균하는 제 1 단계, 포공영을 음용수와 중량대비 0.9 ~ 1.5 : 8 ~ 15의 비율로 혼합하여 80 ~ 125℃의 온도에서 무압 또는 1 ~ 2.5 기압의 압력을 가하여 60 ~ 180분 동안 가열하여 포공영 추출액을 제조하는 제 2 단계, 상기 제1단계의 닭발 및 상기 제조한 포공영 추출액을 중량대비 0.9 ~ 1.5 : 1.2 ~ 2.0의 비율로 혼합하여 중탕기에 투입하고 60 ~ 100℃의 온도에서 압력을 가하지 않고 24 ~ 72시간 동안 가열하여 계포교를 제조하는 제 3 단계, 음용수 100 중량부에 숙지황 5 ~ 15 중량부, 백작약 5 ~ 15 중량부, 천궁 5 ~ 15 중량부, 당귀 5 ~ 15 중량부, 홍화씨 5 ~ 15 중량부, 우슬 5 ~ 15 중량부, 두충 5 ~ 15 중량부, 갈근 5 ~ 15 중량부 및 백출 5 ~ 15 중량부를 혼합하고 면 또는 삼베 자루에 투입한 후, 80 ~ 125℃의 온도에서 무압 또는 1 ~ 2.5 기압의 압력으로 60 ~ 220분 동안 가열하여 한방 추출액을 제조하는 제 4 단계, 상기 3단계에서 제조한 계포교와 제4단계에서 제조한 한방 추출액을 중량대비 0.9 ~ 1.5 : 1.2 ~ 2.5의 비율로 혼합한 후 75 ~ 85℃의 온도에서 무압 또는 1 ~ 2.5 기압의 압력을 가하여 120분 동안 가열하여 혼합 농축액을 제조하는 제 5 단계, 상기 5단계에서 제조한 혼합 농축액 100 중량부에 숙지황, 백작약, 천궁의 분말 약재 1 ~ 10 중량부를 혼합하고 동결건조기를 이용하여 건조시켜 한방 콜라겐 피부미용 증진식품을 제조하는 제 6단계로 이루어지는 것을 특징으로 한다. 또한 본 발명에 따라 제조된 한방 콜라겐 피부미용 증진식품은 건성 또는 아토피와 같은 환경성 피부질환 및 기미, 주름, 건조 및 탄력 등과 같은 피부노화를 지연시킬 수 있는 효과가 있다.

Oriental herb collagen cube for stew and manufacturing method thereof

본 발명은 돈피로부터 제조되는 찌개 육수용 한방 콜라겐 큐브(cube) 및 그 제조 방법에 관한 것으로서, 보다 구체적으로는, 찌개를 끓일 때 간편하게 첨가하여 향미를 증대시키고, 콜라겐 성분을 강화시키는 찌개 육수용 한방 콜라겐 큐브 및 그 제조 방법에 관한 것이다. 본 발명의 제조 방법에 따른 한방 콜라겐 큐브는 제조 방법에 간단하며, 돈피의 잡냄새가 전혀 없이 돈피의 콜라겐 성분과 한약재 성분이 함유되어 찌개 육수를 제조하는데 간편하게 사용할 수 있으며, 본 발명의 한방 콜라겐 큐브를 사용하여 제조된 찌개는 항미가 우수할 뿐만 아니라, 콜라겐 성분의 섭취를 용이하게 할 수 있는 우수한 효과가 있으므로 식품 산업에 적용 가치가 매우 높다. The present invention relates to a herbal collagen cube produced from pork pulp and a method for preparing the same. More specifically, the present invention relates to a cube of a herbal collagen cube produced from pork pulp, and more particularly, Collagen cube and a method for producing the same. According to the manufacturing method of the present invention, the one-body collagen cube is simple in the production method and can be easily used for producing the soup stock of chickpea containing the collagen component and the herbal medicine ingredient of the pit pits without any odor of the pit fungus. Is excellent in antimicrobial activity and has an excellent effect of facilitating the ingestion of collagen components, and thus is highly applicable to the food industry.

Composition and method for preparing sausage duck meat

본 발명은 오리고기를 이용한 순대제조 방법에 관한 것으로서, 더욱 상세하게는 오리고기 1,5 : 오리 근위 1의 비율로 혼합 한 오리고기 총중량대비 20: 분쇄된 돼지비계 1의 비율로 혼합하는 오리고기 속과, 양배추 10: 양배추 대비 대파 1: 양파 1.5: 우엉 0.5: 당근 1.5의 비율로 야채 속과, 마늘 10: 화학조미료(미원 등) 1.25: 소고기분말 조미료(다시다) 3: 후추 1: 소금 2.2, 매실즙 2의 비율로 혼합하여 조미 양념을, 오리고기 속 10: 오리속 대비 야채 속 1: 조미 양념 1: 선지 2과 찐 찹쌀 3의 비율로 배합기로 혼합하여 순대 속이 조성된 것으로서, 본 발명은 떡볶이와 함께 우리나라의 국민간식인 순대 속을 오리고기로 제공함으로서 다양한 영양소를 제공하고 성인병에 효험이 있는 오리고기 순대 제조방법 및 그 조성물에 관한 것이다. The present invention relates to a sundae manufacturing method using duck, more specifically, duck 1,5: duck relative to the total weight of duck meat mixed in the ratio of the duck proximal 1: 20: duck meat mixed in the ratio of ground pork scaffold 1: Genus, cabbage 10: cabbage compared to cabbage 1: onion 1.5: burdock 0.5: carrot 1.5, vegetable genus, garlic 10: chemical seasonings (miwon, etc.) 1.25: beef powder seasonings (again) 3: pepper 1: salt 2.2 , Seasoning seasoning by mixing at a ratio of plum juice 2, duck genus 10: vegetable genus 1: seasoning seasoning 1: ratio 2 and steamed glutinous rice 3 as a blender by mixing in a blender in the composition, the present invention With the Tteokbokki provides a variety of nutrients by providing the traditional Korean snack Sundae in the duck meat, and relates to the method and composition of the duck meat sundae having efficacy in adult diseases.

Chicken claw pickled with mature vinegar and processing method thereof

本发明公开了一种陈醋泡椒凤爪及其加工方法，由下列重量份的原料组成：鸡爪120-150、板栗仁8-12、松子仁10-12、鸡汤20-40、炼乳5-8、款冬花2-3、葛根3-5、芒果叶2-3、扁豆花2-3、苦瓜籽粉2-3、狗尾草1-3、山渣汁10-15、泡椒20-40、泡椒水适量、陈醋10-20、食盐8-12、食品添加剂5-10。本发明陈醋泡椒凤爪，与中药成分煎煮提高保健功能，强化护肝功能，增强清热解毒、消食健胃作用，同时采用陈醋、泡椒腌制，增味同时能够促进代谢功能，添加果仁成分，丰富营养同时增加果仁浓香，香辣爽口，风味十足，非常适合大众口味。

Manufacturing method for gamjatang using mulberry tree

The present invention relates to a manufacturing method of pork-on-the-bone soup (Gamjatang) using a mulberry tree, which comprises a mulberry tree preparation step of preparing a mulberry tree by cutting collected and washed branches and roots of mulberry trees, drying under shade for seven days, under the sun for one day, and, again, under shade for three days, washing with water, drying under the sun for one day, and roasting with low heat; a Cirsium japonicum preparation step of preparing Cirsium japonicum by cutting collected and washed leaves, stems and roots of Cirsium japonicum, drying under shade for seven days, under the sun for one day, and, again, under shade for three days, washing with water, drying under the sun for one day, and roasting with low heat; an Artemisia annua L. preparation step of preparing Artemisia annua L. by cutting collected and washed Artemisia annua L., drying under shade for seven days, under the sun for one day, and, again, under shade for three days, washing with water, drying under the sun for one day, and roasting with low heat; a broth manufacturing step of manufacturing broth by inputting the prepared mulberry tree, the prepared Cirsium japonicum and the prepared Artemisia annua L. in water with jujube and licorice, and boiling; a pig bone preparation step of inputting pig bones for pork-on-the-bone soup, which have removed blood by dipping in cold water, in water, heating to boil, and taking out the pig bones from water; and a heating step of inputting the heated and taken pig bones, Kimchi and Kimchi soup in the manufactured broth, and heating to boil.

Preparation method of chicken feet with medicated food flavor

本发明公开了一种药膳味凤爪的制备方法，包括制备调味料、制备腌料、制备主料，腌制、混合、装袋、杀菌和入库步骤。本发明克服了现有的泡山椒凤爪制作方法制成药膳味的凤爪，营养成分低且口味淡，无法满足人们需求的缺陷，提供一种营养成分高和口味丰富且制作简单的药膳味凤爪的制备方法。

Method for cooking the culinary product "mini-rolls of pancakes"

FIELD: food industry. SUBSTANCE: invention is intended for use in the food industry. The method involves washing the chicken liver, soaking in cream for an hour, rolling in salt and paprika, frying in a mixture of vegetable and butter for 30-35 minutes. Then the prepared liver should be chopped, washed and dried finely chopped apricots and prunes, pomegranate grains and chopped nuts should be added. Then, chia seeds, previously soaked in water for 30 minutes, are added to the prepared mixture. From the prepared filling and pancakes, mini-rolls are formed and fried in a mixture of vegetable and butter for 2-3 minutes on both sides. The quantitative ratio of the initial components of the filling has been selected. EFFECT: invention provides the preparation of a culinary product that is an iron-containing product. 1 cl, 1 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 759 671 C1 (51) МПК A23L 5/10 (2016.01) A23L 13/20 (2016.01) A23L 13/40 (2016.01) A21D 13/14 (2017.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 5/10 (2021.05); A23L 13/20 (2021.05); A23L 13/40 (2021.05); A21D 13/14 (2021.05) (21)(22) Заявка: 2021109899, 09.04.2021 (24) Дата начала отсчета срока действия патента: 16.11.2021 Приоритет(ы): (22) Дата подачи заявки: 09.04.2021 2 7 5 9 6 7 1 (54) Способ приготовления кулинарного изделия "Мини-рулеты из блинчиков" (57) Реферат: Изобретение предназначено для Затем в подготовленную смесь вносят семена чиа, использования в пищевой промышленности. предварительно вымоченные в воде в течение 30 Способ предусматривает промывание куриной минут. Из подготовленной начинки и блинчиков, печени, вымачивание в сливках в течение часа, формуются мини-рулеты и обжариваются в смеси обваливание в соли и в паприке, обжаривание в растительного и сливочного масла в течение 2-3 смеси растительного и сливочного масла в минут с обеих сторон. Подобрано количественное течение 30-35 минут. Затем подготовленную соотношение исходных ...

A small intestines of cattle using garlic and manufacturing method thereof

본 발명은 으깨 다진 마늘과, 잘게 절단된 부추와, 곱창에서 분리된 곱 그리고 이들을 응집시키면서 곱창의 쫄깃 쫄깃한 맛을 더해주기 위한 분말 찹쌀을 버무려 만든 소를 곱창 내부에 충전하고, 이를 초벌구이와 재벌구이를 통해 반복하여 익히며, 저온에서 보관되는 마늘 곱창에 관한 것이다. 또한, 본 발명은 신선한 곱창을 준비하고, 곱창 내부의 곱을 분리하며, 곱창을 적당한 길이로 절단하여 손질하며, 상기 곱과 마늘, 부추 기타 야채를 찹쌀과 함께 버무려 소를 형성하며, 버무린 소를 곱창 내부에 충전하여 마늘 곱창을 만들고, 상기 마늘 곱창을 초벌구이하고, 다시 재벌구이하며, 저온에서 보관하는 마늘 곱창의 제조방법에 관한 것이다. 이와 같은 구성의 본 발명에 의하면, 곱창 특유의 비린 맛과 냄새가 나지 않도록 하면서도 육질을 부드럽게 한다. 곱창, 소, 마늘, 부추, 찹쌀

Manufacturing Method of Bean Curd Korean Sausage Containing Rice Bran

본 발명은 미강을 함유하는 두부 순대의 제조방법에 관한 것으로, 순대 외피인 돼지 창자를 된장 양념하여 숙성 단계를 통해 순대의 독특한 냄새와 비릿한 맛을 개선하고, 순대소의 주재료를 돼지고기에서 두부로 대체함으로써 야기되는 순대 결착력 저하를 양질의 단백질과 식이섬유가 풍부한 미강으로 결착력을 증진시키고, 미강의 기능성 효과를 동시에 충족시킨 두부 순대의 제조방법에 관한 것이다.

Stomach-nourishing food

一种养胃食品，其用下述重量份原料制成：牛肚100-140、大枣8-12、干姜8-12、黑胡椒8-12、陈皮8-12、丁香8-12、乌贼15-25、肉桂8-12、高良姜15-25、香橼8-12、佛手8-12、砂仁8-12；调料适量。本发明加入温胃的干姜、黑胡椒，补气的大枣，养胃的香橼、佛手、砂仁，再辅以强体的肉桂、乌贼等，具有舒肝理气、化滞消胀的作用，可以调节肠胃运动功能、抗溃疡、利胆、保肝、抗菌、抗炎等作用。原料均为药食同源，适合长期服用。

A process for the preparation of mara chicken foot and the mara chicken foot prepared therefrom

본 발명은 마라닭발의 제조방법 및 이에 따라 제조된 마라닭발에 관한 것으로, (S1) 희자오 1.5 큰술, 마자오 1 큰술, 계피 1조각(5 cm), 월계수잎 2장, 회향 1 작은술 및 건고추 8개를 따뜻한 물에 넣어 10 내지 15분 동안 불린 다음, 식용유에 생강 20g, 대파 10 cm를 넣고 약한 불로 향을 내어 상기 물에 불린 재료들을 넣은 후 볶아서 고춧가루에 부어서 고추기름을 내고, 두반장과 참깨를 넣어 볶아서 마라소스를 제조하는 단계; (S2) 고추장 5 큰술, 마늘 2 큰술, 생강가루 1 큰술, 카레 가루 1 큰술, 간장 4 큰술, 매실청 1큰술 및 올리고당 1큰술을 혼합하여 닭발양념을 제조하는 단계; (S3) 냉동 무뼈의 닭발 500g을 해동하여 핏물을 뺀 다음 밀가루를 넣어 주물어 흐르는 물에 씻은 다음 월계수 잎 3장, 산초 1 작은술, 계피 반쪽, 생강 5편, 대파 10cm, 구기자 16알, 감초 2편, 건고추 6개를 물 1500ml에 넣은 후 상기 씻은 닭발을 넣고 20분간 끓이면서 기름을 걷어내는 단계; (S4) 물 800ml에 맛술 1 큰술, 식초 2큰술, 얼음을 넣은 다음 상기 삶은 닭발을 넣어 냉장에서 2시간 동안 1차 숙성시키는 단계; (S5) 상기 숙성시킨 닭발을 상기 (S2)에서 제조된 닭발양념에 버무려 1 내지 5℃로 2 시간 동안 냉장 보관하여 1차 숙성하는 단계; 및 (S6) 상기 양념장에 숙성한 닭발에 물을 부어 10 내지 15분 동안 끓인 후 상기 마라소스를 넣어서 섞어서 마라닭발을 제조하는 단계를 포함하는 것을 특징으로 한다. The present invention relates to a method for preparing mara chicken feet and to mara chicken feet prepared accordingly, (S1) 1.5 tablespoons of Heijao, 1 tablespoon of majao, 1 piece of cinnamon (5 cm), 2 bay leaves, 1 teaspoon of fennel and Put 8 dried red peppers in warm water and soak them for 10 to 15 minutes, then add 20 g of ginger and 10 cm of green onion to cooking oil and fragrant over low heat. Stir-frying half-jang and sesame seeds to prepare mara sauce; (S2) preparing chicken feet seasoning by mixing 5 tablespoons of red pepper paste, 2 tablespoons of garlic, 1 tablespoon of ginger powder, 1 tablespoon of curry powder, 4 tablespoons of soy sauce, 1 tablespoon of plum syrup and 1 tablespoon of oligosaccharide; (S3) Thaw 500 g of frozen boneless chicken feet to drain the blood, rub in flour and wash under running water, then 3 bay leaves, 1 tsp sancho, half cinnamon, 5 ginger, 10cm green onion, 16 goji berries, licorice Putting 2 slices, 6 dried red peppers in 1500ml of water, adding the washed chicken feet, boiling for 20 minutes, skimming the oil; (S4) Putting 1 tablespoon of cooking wine, 2 tablespoons of vinegar, and ice in 800 ml of water, and then putting the boiled chicken feet in ...

Method for process of clotted blood

More particularly, the present invention relates to a method of processing a paper, and more particularly, to a method of processing a paper by placing a tray in a tray, then feeding a tray into a pressure steamer, heating the water by a heater, When seasoned rice is cooked, papermaking does not occur on the surface of the rice paddy, and the rice is cooked in the form of hard and hard chopped paddy. In the food processing industry, the rice paddy is cooked and then packed and retorted. It is characterized in that the shape and texture of the same state as that of eating in the restaurant are provided.

Manufacturing method of sausages containing pork skin collagen

본 발명은 돈피 콜라겐을 함유하는 소시지의 제조방법에 관한 것이다. 상기와 같은 본 발명에 따르면, 콜라겐이 풍부하게 포함된 돈피에서 별도의 콜라겐 추출공정을 거치지 않고도 섭취가 용이한 형태의 식육 가공품 즉, 돈피 콜라겐을 함유하는 소시지의 제조방법을 제공함으로써, 별도의 콜라겐 추출공정을 거치지 않는 경제적인 방법으로 콜라겐을 풍부하게 함유하는 식육 가공품을 제조할 수 있는 효과가 있을 뿐만 아니라, 돈피를 콜라겐 식품의 원료로 활용함으로서 돈피의 부가가치를 증대시킬 수 있는 효과가 있다. The present invention relates to a method for producing a sausage containing pork collagen. According to the present invention as described above, it is possible to provide a method for producing a sausage containing meat pork collagen, that is, a processed meat product in a form that can be easily ingested without a separate collagen extraction step in the pork loaf rich in collagen, It is possible to produce a processed meat product rich in collagen by an economical method which does not involve an extraction step and also has an effect of increasing the added value of pork by utilizing pork as a raw material of collagen food.

Process for producing instant dried pollack sundae casserole

본 발명은 즉석요리용 황태순대 전골의 제조방법에 관한 것으로, 전골에 들어가는 순대의 순대소에 황태를 충진하므로 비린내가 나지 않고 담백하며 고소하고 황태 특유의 씹히는 식감을 맛볼수 있는 즉석요리용 황태순대 전골의 제조방법에 관한 것이다. 따라서 본 발명에 따른 즉석요리용 황태순대 전골의 제조방법은 황태순대를 준비하는 황태순대 준비단계와, 주재료를 준비하는 주재료 준비단계와, 고명재료를 준비하는 고명재료 준비단계와, 1차 가열단계와, 2차 가열단계 및 포장단계를 포함한다. The present invention relates to a method for preparing a sauteed hotpot for instant cooking, wherein the sauteed sauce poured into the sauteed sauce is filled with a sauteed hot sauce, so that the sauteed sauteed hot sauce can be enjoyed. And a method for producing the same. Accordingly, the method for preparing the sauteed hotpot for instant cooking according to the present invention comprises the steps of preparing the sauteed sauce, preparing the sauce material for preparing the sauce material, preparing the sauteed material for preparing the sauteed material, And a secondary heating step and a packaging step.

A Pig Skin Sausage and Manufacturing Method Thereof

본 발명은 순대소 전체의 중량대비 돈피가 20∼40중량％를 이루며, 순대 특유의 이 취미를 제거하기 위하여 샐러리와 생강 잎을 이용하여 숙성, 증숙한 돈피순대 및 그의 제조방법이다. 이를 위한 본 발명은 순대소를 구성함에 있어서 순대소 전체의 중량대비 20∼40 중량％의 돈피, 15∼30 중량％의 선지, 10∼20 중량％의 콩나물, 10∼20 중량％의 파 또는 대파, 10∼20 중량％의 배추김치, 1.5∼3 중량％의 양파, 0.5∼3 중량％의 마늘, 0.5∼3 중량％의 생강, 2∼5 중량％의 된장, 0.3∼2 중량％의 참기름, 0.1∼0.3 중량％의 후추, 0.1∼0.5 중량％의 소금으로 구성되는 것을 특징으로 하며, 돈피의 숙성 및 증숙 과정 시 샐러리와 생강 잎, 귤 및 오렌지 껍질을 이용한 것을 특징으로 한다. 본 발명에 따른 제조된 돈피순대는 돈피의 쫄깃한 식감을 순대에 이용하였고, 돈피의 숙성, 증숙시 샐러리와 생강잎등을 이용함에 따라 순대 특유의 이 취미가 제거되어, 순대를 증숙한 이후 물에 씻는 별도의 과정을 거치지 않음으로서 담백하면서도 깔끔한 맛을 지닌 돈피순대를 섭취할 수 있도록 하였다. 또한, 본 발명은 돈피의 콜라겐 성분을 섭취함에 따라 피부미용 및 다이어트에도 도움이 되고 지금까지 순대를 멀리했던 소비자층에게도 손쉽게 접근할 수 있어 영양이 풍부하고 맛이 좋은 순대를 섭취할 수 있도록 한 돈피순대이다. The present invention comprises 20 to 40% by weight of pig skin relative to the total weight of sundae cattle, and is matured and steamed using celery and ginger leaves in order to remove this unique hobby. To this end, the present invention comprises 20 to 40% by weight of pig skin, 15 to 30% by weight, 10 to 20% by weight of bean sprouts, 10 to 20% by weight of green onion or leek , 10-20% cabbage kimchi, 1.5-3% onion, 0.5-3% garlic, 0.5-3% ginger, 2-5% miso, 0.3-2% sesame oil, It is characterized by consisting of 0.1 to 0.3% by weight of pepper, 0.1 to 0.5% by weight of salt, characterized in that celery and ginger leaves, tangerine and orange peel during the ripening and steaming process of the pork skin. The prepared pork skin sundae according to the present invention used the chewy texture of the pork skin, by using celery and ginger leaves, etc. during the ripening, steaming of the pork skin is removed, this hobby unique to Sundae, steamed Sundae in water By not going through a separate process of washing, it was possible to consume a donpisundae with a light and clean taste. In addition, the present invention is beneficial to skin beauty and diet by ingesting the collagen component of the pork skin and easy access to consumers who have been away from Sundae so far, so that ...

Sterilizing and packing method for cold and room temperature storage of rectums and abomasums products

본 발명은 막창제품의 냉장 및 실온 보관이 가능한 살균 및 멸균 포장방법에 관한 것으로서, 막창원육을 이용하여 세척 및 조리를 통해 제조한 막창제품에 대해 냉동보관이 아닌 냉장보관을 가능하게 하는 막창제품의 냉장 보관이 가능한 살균 포장방법에 있어서, (A) 막창원육을 세척하는 세척단계; (B) 정제수 90~110kg에 월계수잎 50~80g, 대파 140~180g, 다진마늘 50~80g, 다진생강 50~80g을 넣고 가열하여 끓임으로써 채수를 우러내는 채수 제조단계; (C) 상기 채수에 막창원육 90~110kg을 투입하고 가열하여 끓이는 막창원육 가열단계; (D) 상기 채수에 끓인 막창원육을 채수로부터 분리해낸 후 물기를 제거하는 탈수단계; (E) 상기 막창원육을 맥반석 위에 올려놓고 150~200℃에서 7~10분간 구워내는 맥반석 구이단계; (F) 상기 구운 막창을 3~5℃의 저온에서 냉각시키는 냉각단계; (G) 상기 냉각 처리된 구운 막창을 일정량씩 계량하여 파우치에 넣고 진공 포장하는 진공포장단계; (H) 상기 구운 막창에 대해 진공 포장상태에서 열수 또는 스팀 살균방식으로 살균 및 멸균 처리하는 살균단계;를 포함하며, 상기 살균단계에서는, 상기 구운 막창을 진공 포장한 파우치를 120~130℃의 온도조건을 갖는 열수 또는 스팀에 넣고 20~25분간 살균 및 멸균 처리하는 것을 특징으로 한다. 본 발명에 따르면, 막창제품을 제조하되 진공팩으로 포장한 후 열수 또는 스팀 살균방식을 이용한 살균 및 멸균 처리를 실시함으로써 기존 냉동보관에서 냉장보관을 가능하게 함은 물론 오랜기간 보관 및 유통을 가능하게 하며, 열수 또는 스팀 살균방식을 적용함으로써 기존에 비해 살균 및 멸균 처리에 따른 에너지 과다 소비를 줄이면서 효율은 높일 수 있는 유용한 효과를 제공할 수 있다.

Manufacturing method of Nurungji Samgyetang

The present invention relates to a method for preparing ginseng chicken soup with scorched rice, capable of minimizing bed smell and increasing the preference of people, which comprises: a salting step; a broth preparing step; a setting step; a heating step; and a decoration step.

Method for production of preserved "paunches with cabbages in onion sauce"

Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов. Осуществляют резку, пассерование в топленом жире и протирку моркови, корня петрушки и репчатого лука, шинковку и замораживание свежей декоративной капусты, резку рубцов, пассерование пшеничной муки. Смешивают перечисленные компоненты с томатной пастой, уксусной кислотой, сахаром, солью, перцем черным горьким и лавровым листом, фасовку полученной смеси и костного бульона, герметизацию и стерилизацию. Способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/20 (13) 2 585 440 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107945/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2301544 C1, 27.06.2007. SU 1479057 A1, 15.05.1989. SU 1729368 A1, 30.04.1992. KR 2004026179 A, 30.03.2004. 2 5 8 5 4 4 0 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "РУБЦЫ С КАПУСТОЙ В ЛУКОВОМ СОУСЕ" (57) Реферат: Изобретение относится к технологии пассерование пшеничной муки. Смешивают производства консервированных вторых перечисленные компоненты с томатной пастой, обеденных блюд. Способ предусматривает уксусной кислотой, сахаром, солью, перцем подготовку рецептурных компонентов. черным горьким и лавровым листом, фасовку ...

A manufacturing method of pork rinds

PURPOSE: A producing method of pork skin snack for the weight loss is provided to use the corium layer of the pork skin only without fat for offer the high content of protein. CONSTITUTION: A producing method of pork skin snack for the weight loss comprises the following: separating a fat layer from the pork skin without hair using a knife to obtain the corium layer(S10); cutting the corium layer in the constant size(S20); dipping the cut corium layer in a curing solution stored in a tumbler, and tumbling the mixture for 5-30 minutes for soaking the corium layer and removing bad smell(S30); inserting the corium layer into a steamer, and heating at 90-120 deg C for 5-15 minutes for gelatinizing(S40); inserting the gelatinized corium layer into a far infrared ray drier for heating at 55-65 deg C for 4-12 hours(S50); and frying the dried corium layer(S60).

A kind of deerskin glue and its production technology

本发明提供了一种鹿皮胶，其配方包括养殖鹿皮为主要原料的鹿皮占比90％‑95％，添加或不添加风味辅料占比0.1％‑0.5％，冰糖占比3％‑10％，黄酒3％‑10％，大豆油0.1％‑0.5％；其生产工艺如下：清洗干净；切割；高温灭菌；高温蒸煮；放入风味辅料进行蒸煮；过滤胶液；加入胰蛋白酶，进行水解；进行浓缩；加入风味辅料提取液；继续浓缩胶液；加热并搅拌；进行冷却；将切好的胶块进行自然干燥；最后包装。本发明提供的一种鹿皮胶及其生产工艺，通过在特定的温度和时间添加风味辅料，增强鹿皮胶的口感，在加工前增加刮毛除杂，又增加灭菌工艺，提高产品纯度，加入胰蛋白酶进行水解，使产品更加透亮，蛋白分子更加均匀；降低浓缩温度，防止糊锅，提高生产品质，最终提升产品质量。