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1. 发明公开

KR1020040021408A 신생부화 가금류 병아리의 식육화 방법 有权
标题翻译：使用新的鸡蛋生产食物
公开(公告)号：KR1020040021408A
公开(公告)日：2004-03-10
申请号：KR1020020053237
申请日：2002-09-04
申请人： 대한민국(전북대학교 총장) , 장운기 , 이부웅
发明人： 이부웅 , 장운기
IPC分类号： A23L1/315
CPC分类号： A23L13/52 , A23L13/428 , A23L13/45 , A23L13/65 , A23L29/212 , A23P30/20 , A23V2002/00 , A23V2300/08
摘要： PURPOSE: A method for preparing a food product using meat fluid of newly hatched chicks is provided. It gives characteristic taste and flavor of chicks to the food product at low cost and produces the food product without the plume of chicks, thus to improve added values of the food product. CONSTITUTION: Newly hatched chicks are ground and homogenized to give chick meat fluid, which is added with corn starch and then extruded. The formed product is added with moisture to organize protein, or modified with friction heat to process chick meat respectively after drying. For an example, 55 to 60 parts by weight of the chick fluid is mixed with 10 to 15 parts by weight of corn starch, 0.03 part by weight of flavoring materials, 8 to 12 parts by weight of phosphate salt, 8 to 12 parts by weight of seasonings and 8 to 12 parts by weight of potassium sorbate, kneaded and then fried in edible oil.
摘要翻译：目的：提供一种使用新孵出雏鸡肉液制备食品的方法。它以低成本为食品提供了雏鸡的特征味道和味道，并且生产没有鸡羽的食品，从而提高了食品的附加值。规定：新孵出的小鸡被研磨并匀浆，给出鸡肉液，加入玉米淀粉，然后挤出。形成的产品加入水分以组织蛋白质，或用摩擦热改性，干燥后分别加工鸡肉。例如，将55〜60重量份的鸡液与玉米淀粉10〜15重量份，调味料0.03重量份，磷酸盐8〜12重量份，磷酸盐8〜12重量份，调味料重量为8〜12份，山梨酸钾揉捏，然后在食用油中油炸。

2. 发明授权

KR100456372B1 신생부화 가금류 병아리의 식육화 방법 有权
标题翻译： 신생부화가금류병아리의식육화방법
公开(公告)号：KR100456372B1
公开(公告)日：2004-11-10
申请号：KR1020020053237
申请日：2002-09-04
申请人： 대한민국(전북대학교 총장) , 장운기 , 이부웅
发明人： 이부웅 , 장운기
IPC分类号： A23L1/315
摘要： PURPOSE: A method for preparing a food product using meat fluid of newly hatched chicks is provided. It gives characteristic taste and flavor of chicks to the food product at low cost and produces the food product without the plume of chicks, thus to improve added values of the food product. CONSTITUTION: Newly hatched chicks are ground and homogenized to give chick meat fluid, which is added with corn starch and then extruded. The formed product is added with moisture to organize protein, or modified with friction heat to process chick meat respectively after drying. For an example, 55 to 60 parts by weight of the chick fluid is mixed with 10 to 15 parts by weight of corn starch, 0.03 part by weight of flavoring materials, 8 to 12 parts by weight of phosphate salt, 8 to 12 parts by weight of seasonings and 8 to 12 parts by weight of potassium sorbate, kneaded and then fried in edible oil.
摘要翻译：目的：提供一种使用新孵出的雏鸡的肉液制备食品的方法。它以低成本给食品提供小鸡特有的味道和风味，并生产没有小鸡羽毛的食品，从而提高食品的附加价值。组成：将新孵出的雏鸡研磨并均化，得到鸡肉肉液，其中加入玉米淀粉，然后挤出。成型后的产品加水分组成蛋白质，或用摩擦热改性，干燥后分别加工鸡肉。例如，将55至60重量份鸡液与10至15重量份玉米淀粉，0.03重量份调味料，8至12重量份磷酸盐，8至12重量份调味料重量和8-12重量份山梨酸钾，捏合然后用食用油煎炸。

3. 发明公开

KR1020000006858A 신생부화 가금류 병아리의 식육자원으로 이용 无效
标题翻译：用于食用的鸡肉
公开(公告)号：KR1020000006858A
公开(公告)日：2000-02-07
申请号：KR1019990049311
申请日：1999-11-01
申请人： 이부웅 , 장운기 , 정종국
发明人： 이부웅 , 정종국 , 장운기 , 신철순
IPC分类号： A23L1/315
摘要： PURPOSE: A method of sanitarily making a hatched chick to edible meat which has a problem of an overproduction of chicken at chicken raising is provided to reduce an allergy, suit most people taste and have highly nutritious. CONSTITUTION: Divided skin, hair, bill and claw from a chicken are heated in 0.5N HCl or NaOH at 85°C for 30min. and smashed, which are hydrolyzed with body in 2N HCl or NaOH and then is neutralized in HCl and NaOH, pressurized, steamed, and homogenized. In another method, a whole chicken is heated in a pot at 105°C, homogenized and centrifuged, and the residue with 2% of condensed phosphate and some water is heated at 105°C, agitated, and centrifuged. The residue is used for animal feed and soluble extract is used as an ingredient of agricultural products.
摘要翻译：目的：为了减少过敏，适合大多数人的口味和高营养，提供了一种将鸡孵出鸡只的可食用肉的方法，其中鸡只过度生产的问题。构成：将来自鸡的分开的皮肤，毛发，纸币和爪子在0.5N HCl或NaOH中在85℃下加热30分钟。并粉碎，其在体内用2N HCl或NaOH水解，然后在HCl和NaOH中中和，加压，蒸并均化。在另一种方法中，将整只鸡在105℃的锅中加热，匀化并离心，将残余物用2％浓缩的磷酸盐和一些水加热至105℃，搅拌并离心。残留物用于动物饲料，可溶性提取物用作农产品的成分。

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