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1. 发明授权

KR101027316B1 천연칼슘을 함유한 소시지의 제조방법 및 천연칼슘을 함유한 소시지 有权
标题翻译：添加自然钙的制造方法及其组成
公开(公告)号：KR101027316B1
公开(公告)日：2011-04-06
申请号：KR1020100140233
申请日：2010-12-31
申请人： 서원대학교산학협력단 , 괴산두레식품(자)
发明人： 최양일 , 최석현 , 이상화 , 김종희 , 송선영 , 박성현 , 최정석 , 정동순
IPC分类号： A23L13/60 , A23L1/304
CPC分类号： A23L13/65 , A23L33/16 , A23V2002/00 , A23V2200/30
摘要： PURPOSE: Sausage containing natural calcium and whey protein instead of phosphate, and a producing method thereof are provided to offer minerals to eaters using the natural calcium, and to secure the functionality of the sausage. CONSTITUTION: A producing method of sausage containing natural calcium and whey protein comprises the following steps: washing pork meat and pork fat, and cutting into 5~10mm; mixing 100parts of pork meat by weight, 5~10parts of iced water by weight, 0.15~0.5parts of shell calcium by weight, 1~2parts of sodium chloride by weight, and 0.2~1part of whey protein by weight in an emulsification device to obtain a first mixture; mixing 100parts of first mixture by weight, 20~40parts of pork fat by weight, and 5~10parts of iced water to obtain a second mixture; inserting the second mixture into a collagen casing using a vacuum filling device; drying, smoking, and heating the obtained product; and vacuum packing the product after washing with distilled water.
摘要翻译：目的：提供含有天然钙和乳清蛋白而不是磷酸盐的香肠及其制备方法，以提供使用天然钙的食物的矿物质，并确保香肠的功能。构成：含有天然钙和乳清蛋白的香肠生产方法包括以下步骤：洗猪肉和猪肉脂肪，切成5〜10mm; 混合100重量的猪肉，重量为5〜10重量份的冰水，重量为0.15〜0.5重量份的壳钙，1〜2重量份的氯化钠，乳化装置中重量为0.2〜1重量份的乳清蛋白获得第一混合物; 混合100重量份第一混合物，20〜40重量份猪肉脂肪和5〜10份冰水，得到第二混合物; 使用真空填充装置将第二混合物插入胶原壳体; 干燥，吸烟和加热获得的产品; 并用蒸馏水清洗后真空包装产品。

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