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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 5. Отображено 5.
22-01-2013 дата публикации

METHOD OF MANUFACTURING SEASONING FOR SPICY GRILLED CHICKEN USING MEAT BROTH EXTRACT

Номер: KR1020130008205A
Автор: LEE, SUNG KI, MUHLISIN, CHOI, WON HEE, KANG, SUN MOON
Принадлежит:

PURPOSE: A method of manufacturing seasoning for spicy grilled chicken is provided to cook Chuncheon spicy grilled chicken easily at a restaurant, factory or home by using chicken bone broth extract. CONSTITUTION: An old chicken mixture 0.5-1.5kg, spring onion 200-400g, radish 400-600g, onion 200-400g, ginger 50-150g and garlic 50-150g are added in water 2-4L and heated for 4-6 hours to manufacture chicken broth extract. Soy sauce 5-10wt%, sugar 3-8wt%, plum extract 10-15wt%, honey 2-3wt% and red pepper powder 10-20wt% are mixed to manufacture a sweet seasoning mixture. The chicken broth extract and the sweet seasoning mixture are mixed to manufacture seasoning for grilled chicken. The old chicken mixture includes old chicken bones, chicken meat bone and fried old chicken. Red pepper powder 10-15wt%, red pepper paste 5-30wt% and oligosaccharides 2-20wt% are mixed to manufacture a spicy seasoning mixture. The chicken broth extract and the spicy seasoning mixture are mixed to manufacture ...

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Номер записи: 1
17-03-2011 дата публикации

PROCESSING METHOD OF CHICKEN CONTAINING GELATIN, CAPABLE OF UTILIZING THE CHICKEN FOR PRODUCING INSTANT EASY FOOD

Номер: KR1020110028171A
Автор: LEE, SUNG KI, KANG, SUN MOON, CHOI, WON HEE, MUHLISIN, KIM, HEE JU, LEE, JUN HYOUNG
Принадлежит:

PURPOSE: A processing method of chicken containing gelatin is provided to maintain the shape of the chicken after heating by adding the gelatin, and to prevent the leakage of chicken stock while distributing. CONSTITUTION: A processing method of chicken containing gelatin comprises the following steps: adding 1~9parts of gelatin by weight, to 100parts of seasoned chicken by weight; heating the chicken and gelatin mixture at 75~90deg C; and vacuum packing the heated chicken. The seasoned chicken is seasoned with sauce containing soy sauce, salt, sugar, maltitol, caramel, starch, beef sauce, beef stock powder, Monosodium Glutamate, black pepper, onion, garlic, ginger, and other ingredients. COPYRIGHT KIPO 2011 ...

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Номер записи: 2
23-01-2013 дата публикации

Development of chuncheon dakgalbi using the spent layer and old breeder chicken

Номер: KR1020130009471A
Автор: LEE, SUNG KI, MUHLISIN, CHOI, WON HEE, KANG, SUN MOON
Принадлежит:

PURPOSE: A method of manufacturing grilled chicken is provided to improve juiciness, texture and color by heating a pre-cured chicken at a high pressure and a high temperature. CONSTITUTION: Meat of at least one older hens among breeding hens or older laying hens is cured at 4-6deg.C for 2-4 days after adding a curing agent. The cured older hen meat is heated in a high-temperature high-pressure sterilizer at 110-130deg.C for 8-12 minutes, and cooled at 3-5deg.C for 3-5 hours. The older hen meat cooled after heating is deboned and sliced. The deboned and sliced older hen meat is mixed with spice for grilled chicken. The spice is penetrated into the meat at 4-6deg.C for 2-4days by stirring and massaging the older hen meat mixed with spice for grilled chicken 5-10 times a day. The older hen meat where spice is penetrated is hermetically sealed in a retort package and heated at 110-130deg.C for 25-35 minutes. The curing agent contains salt 4.5-5.5wt%, nitrite 0.1-0.3wt%, phosphate 3.0-4.0wt ...

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Номер записи: 3
07-10-2015 дата публикации

FERMENTED SAUSAGE USING CULLED LAYING HEN MEAT AND METHOD FOR PRODUCING SAME

Номер: KR1020150112192A
Автор: LEE, SUNG KI, KIM, DONG SU, SONG, YEONG RAE, MUHLISIN, LEE, JAE HO, CHOI, JI HYE, PAK, JAE IN, JANG, AE RA
Принадлежит:

The present invention provides a method for producing a fermented sausage using culled laying hen meat, which comprises the steps of: preparing raw ingredient meat by cutting culled laying hen meat; adding and mixing a curing agent and spices in the raw ingredient meat; inoculating a starter culture into the raw ingredient meat to be fermented for 14-16 hours until pH reaches 5.0; and heating the raw ingredient meat at 54-77°C for 6-8 hours after fermentation. The method may further comprise a step of drying the raw ingredient meat at 10°C and RH 70-80% after the heating step. According to the present invention, 1 wt% of carrageenan is added into the raw ingredient meat, so a texture is improved. 0.05-0.1 wt% of marten powder is added into the raw ingredient meat, so a taste and storage are improved. COPYRIGHT KIPO 2016 (S1) Cut raw ingredient meat (S2) Pulverize (S3) Mix (S4) Fill (S5) Ferment (S6) Heat (S7) Dry ...

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Номер записи: 4
07-10-2015 дата публикации

HIGH QUALITY JERKY USING CULLED LAYING HEN MEAT AND METHOD FOR PRODUCING SAME

Номер: KR1020150112184A
Автор: LEE, SUNG KI, SONG, YEONG RAE, MUHLISIN, KIM, DONG SU, LEE, JAE HO, CHOI, JI HYE, PAK, JAE IN, JANG, AE RA
Принадлежит:

The present invention provides a method for producing high quantity jerky using culled laying hen meat. Culled laying hen meat is processed to prepare raw ingredient meat. The raw ingredient meat is mixed with an additive liquid including 5-15 wt% of soy sauce and 0.1-1 wt% of paprika powder. The mixed raw ingredient meat is finely cut and molded, and the molded raw ingredient meat is dried for 5-10 hours at a temperature of 50-80°C. When drying the same, relative humidity during initial drying is maintained at 17-57% for 0.5-1.5 hours. The meat can further comprise 3-6 wt% of a Zanthoxylum piperitum extract. COPYRIGHT KIPO 2016 (S1) Process raw ingredient meat (S2) Mix additives (S3) Cut (S4) Mold (S5) Dry ...

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Номер записи: 5