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31. 发明公开

KR1020090112028A 직화구이용 돈까스 제조방법 有权
标题翻译：烘烤牛肉切片的制造工艺
公开(公告)号：KR1020090112028A
公开(公告)日：2009-10-28
申请号：KR1020080037695
申请日：2008-04-23
申请人： (주)하늘푸드
发明人： 강태호 , 김인철 , 김봉근 , 이민희 , 양준철 , 김현석 , 이베두루 , 김관성 , 이민성 , 권영배
IPC分类号： A23L1/31 , A23L1/314 , A23L1/01 , A22C17/00
CPC分类号： A23L13/43 , A23L5/10 , A23L13/428 , A23L13/72
摘要： PURPOSE: A method for preparing pork cutlet is provided with a little olive and grape seed oils to prevent raw pork from burning. CONSTITUTION: A method for preparing pork cutlet comprises a raw pork testing step, a raw pork keeping step, a raw pork selecting step, a raw pork cutting step, a sub-ingredient weighing step, a pork softening step, a juice obtaining step, a breading step, a freezing step, and a packing step. In the breading step, the raw pork is covered with bread powder. The 80-95wt% bread powder contains 5-15wt% soybean oil. The 80-95wt% bread powder can contain the 3-14wt% soybean oil with 1-3wt% olive oil. The 80-95wt% bread powder can contain the 3-14wt% soybean oil with 1-4wt% grape seed oil. The 80-95wt% bread powder can contain the 3-14wt% soybean oil with both the 1-2wt% olive oil and the 1-2wt% grape seed oil.
摘要翻译：目的：一种制备猪排的方法，提供一些橄榄和葡萄籽油，以防止生猪肉燃烧。构成：一种制备猪排的方法，包括生猪肉测试步骤，生猪肉保鲜步骤，生肉选择步骤，生猪肉切割步骤，副成分称重步骤，猪肉软化步骤，果汁获取步骤，切面步骤，冷冻步骤和包装步骤。在面包屑步骤中，生猪肉被面包粉覆盖。 80-95wt％的面包粉含有5-15wt％的大豆油。 80-95wt％的面包粉可以含有3-14wt％的大豆油和1-3wt％的橄榄油。 80-95wt％的面包粉可以含有3-4wt％葡萄籽油的3-14wt％大豆油。 80-95wt％的面包粉可以含有3-14wt％的大豆油，同时含有1-2wt％的橄榄油和1-2wt％的葡萄籽油。

32. 发明授权

KR100834045B1 양념을 이용한 고기류의 처리방법 有权
标题翻译：使用季节组合物加工肉的方法
公开(公告)号：KR100834045B1
公开(公告)日：2008-06-02
申请号：KR1020070025938
申请日：2007-03-16
申请人： 이재근
发明人： 이재근
IPC分类号： A23L1/314 , A23L1/31 , A23L1/318
CPC分类号： A23L13/428 , A23L13/06 , A23L13/43 , A23L13/50 , A23L13/70
摘要： A processing method of meat using seasonings is provided to obtain the optimum seasoning effect by using sugar and salt as main seasoning ingredients without soy sauce. A processing method of meat using seasonings comprises the steps of: (a) mixing 50~95wt% of sugar and 5~50wt% of dried salt, and maintaining the mixture for 1~15days; (b) adding 0.001~1wt.pt. of spice and 0.01~5wt.pt. of sesame powder to 100wt.pt. of the mixture to make a seasoning, and spreading the seasoning on both sides of meat; and (c) sprinkling a liquid mixture consisting of 20~60wt.pt. of vegetable oil and 20~60wt.pt. of a liquid seasoning on the seasoned meat. The spice comprises at least one selected from the group consisting of cardamon cinnamon, clove, ginger and pepper. The liquid mixture further comprises 10~100wt.pt. of minced leek, minced garlic, or their mixture.
摘要翻译：提供使用调味料的肉的加工方法，通过使用糖和盐作为不含酱油的主要调味料，获得最佳调味效果。使用调味料的肉的加工方法包括以下步骤：（a）将50〜95重量％的糖和5〜50重量％的干盐混合，并保持混合物1〜15天; （b）加入0.001〜1wt。的香料和0.01〜5wt.pt。芝麻粉至100wt .pt。的混合物进行调味，并在肉的两面散布调味料; 和（c）喷洒由20〜60wt .pt。组成的液体混合物。的植物油和20〜60wt .pt。在经验丰富的肉类上的液体调味料。所述香料包括选自小豆蔻肉桂，丁香，姜和胡椒中的至少一种。液体混合物还包含10〜100wt .pt。切碎的韭菜，切碎的大蒜或其混合物。

33. 发明授权

KR100388695B1 유지 고화제, 유지 및 식품 有权
标题翻译： 유지고화제，유지및식품
公开(公告)号：KR100388695B1
公开(公告)日：2003-06-25
申请号：KR1020007008346
申请日：1998-08-03
申请人： 다이요 가가꾸 가부시끼가이샤
发明人： 나사까하지메 , 사까모또유지
IPC分类号： C11B15/00
CPC分类号： C11B15/00 , A23D7/013 , A23D9/013 , A23D9/05 , A23G1/305 , A23G3/346 , A23G9/52 , A23G2200/08 , A23L7/111 , A23L9/22 , A23L13/43 , A23L13/65 , A23L17/70 , A23L19/18 , A23P30/40
摘要： 탄소수 20 이상인 지방산의 에스테르 단독 또는, HLB 가 3 이하인 폴리글리세롤 지방산 에스테르 및 수크로스 지방산 에스테르 각각으로 이루어진 군으로부터 선택되는 하나 이상의 에스테르를 더 함유하는 유지 고화제; 고화제로 이루어진 유지; 및 유지를 함유하는 식품.
摘要翻译：一种脂肪和油的凝固剂，其包含具有20个或更多个碳原子的脂肪酸的酯，或者包含所述酯和选自由聚甘油脂肪酸酯和蔗糖脂肪酸酯组成的组中的至少一种化合物; 通过加入脂肪和油的凝固剂制备的脂肪和油; 和包含脂肪和油的食物。＆lt;图像＆GT;

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