专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 外观设计

KR3002576240000S 失效
公开(公告)号：KR3002576240000S
公开(公告)日：2000-05-15
申请号：KR3019990026954
申请日：1999-11-10
申请人： 주식회사 홍선
设计人： 홍국표 , 홍국표

2. 外观设计

KR3002720630000S 失效
公开(公告)号：KR3002720630000S
公开(公告)日：2001-03-02
申请号：KR3020000012797
申请日：2000-05-17
申请人： 주식회사 홍선
设计人： 홍국표

3. 外观设计

KR3002386450000S 失效
公开(公告)号：KR3002386450000S
公开(公告)日：1999-06-15
申请号：KR3019980020899
申请日：1998-12-01
申请人： 주식회사 홍선
设计人： 홍국표

4. 发明公开

KR1020010070848A 연질 육포의 가공 방법 有权
标题翻译：制造干啤酒的方法
公开(公告)号：KR1020010070848A
公开(公告)日：2001-07-27
申请号：KR1020010033163
申请日：2001-06-13
申请人： 주식회사 홍선
发明人： 홍국표
IPC分类号： A23L1/318
摘要： PURPOSE: Provided is a method for manufacturing dried beef as side dish for drinking which contains a certain amount of moisture for easy chewing and many proteins but little fat. CONSTITUTION: The method for manufacturing dried beef comprises the next steps: i) eliminating fat from beef and mashing the beef; ii) mixing 3.7wt% of salt, 0.5wt% of salt for pickling, 0.3wt% of phosphate, 30.9wt% of paste, 0.5wt% of white pepper, 1.5wt% of alcohol, 0.6wt% of sorbate, 0.2wt% of ery-sorbate, 6.2wt% of oligosaccharide, and 55.6wt% of water to make sauce; iii) mixing 75.5wt% of mashed beef with 24.5wt% of the sauce and agitating the mixture for 5 minutes; iv) ripening the beef at 0-2 deg.C for 48 hours; v) drying the beef at 45 deg.C for 30 minutes, at 55 deg.C for 30 minutes, and at 65 deg.C for 30 minutes; vi) drying the dried beef again at 75 deg.C for 30 minutes, at 80 deg.C for 60 minutes, and at 82 deg.C for 60 minutes; and vii) cooling the dried beef slowly from 82 deg.C to 18 deg.C for 4 hours under 60% moisture.
摘要翻译：目的：提供一种制造干牛肉作为饮料的侧菜的方法，其含有一定量的水分以容易咀嚼和许多蛋白质但少量脂肪。规定：制造干牛肉的方法包括以下步骤：i）消除牛肉中的脂肪和捣碎牛肉; ii）混合3.7重量％的盐，0.5重量％的盐酸盐，0.3重量％的磷酸盐，30.9重量％的糊剂，0.5重量％的白胡椒，1.5重量％的醇，0.6重量％的山梨酸盐，0.2重量％％的赤藓酸盐，6.2wt％的寡糖和55.6wt％的水以制成酱汁; iii）将75.5wt％的捣碎牛肉与24.5wt％的酱料混合并搅拌混合物5分钟; iv）在0-2℃下熟化牛肉48小时; v）在45℃下干燥牛肉30分钟，在55℃下干燥30分钟，在65℃下干燥30分钟; vi）再次将干牛肉在75℃下干燥30分钟，80℃下干燥60分钟，在82℃干燥60分钟; 和vii）在60％水分下将干燥的牛肉从82摄氏度慢慢冷却至18摄氏度4小时。

5. 外观设计

KR3002386460000S 失效
公开(公告)号：KR3002386460000S
公开(公告)日：1999-06-15
申请号：KR3019980021081
申请日：1998-12-03
申请人： 주식회사 홍선
设计人： 홍국표

6. 发明公开

KR1020090093458A 유산균이 함유된 연질 육포제조방법 有权
标题翻译：含有乳酸杆菌的软皮肉
公开(公告)号：KR1020090093458A
公开(公告)日：2009-09-02
申请号：KR1020080018991
申请日：2008-02-29
申请人： 주식회사 홍선
发明人： 홍국표 , 이한일 , 오현우
IPC分类号： A23L1/318 , A23L1/314 , A23L1/317 , A23L1/31
CPC分类号： A23L13/70 , A23L13/00 , A23L33/135 , A23V2002/00 , A23V2200/32
摘要： A method for preparing soft dried meat slices containing lactic acid bacteria is provided to reduce the quantity of chemical preservatives used while improving the mouth feel of the dried meat slices. A method for preparing soft dried meat slices comprises the following steps of: removing fat from pork and beef and grinding them together to prepare raw meat; dipping 45-55wt% of the raw meat in 45-55wt% of a lactic acid bacteria soaking liquid; aging the dipped raw meat; mixing the aged meat with a curing solution to prepare cured meat; and drying and cooling the cured meat. The lactic acid bacteria soaking liquid is composed of 1wt% of lactobacillus acidophilus, 1wt% of sugar and 98wt% of purified water. The aging step is preformed at 10~13°C for 24-72 hours. The curing step takes place in a first and second curing solution respectively. The first curing solution is composed of 16.87wt% of pork seasoning, 22.49wt% of soy sauce, 0.90wt% of black pepper powder, 0.90wt% of garlic powder, 0.19wt% of sodium nitrite, 0.94wt% of phosphate, 0.75wt% of green tea extract, 0.75wt% of potassium sorbate and 56.21wt% of water. The second curing solution is composed of 33wt% of sugar, 40wt% of sorbitol and 27wt% of water.
摘要翻译：提供含有乳酸菌的软干肉片的制备方法，以减少干燥肉片的口感，同时减少化学防腐剂的使用量。一种制备软干肉片的方法，包括以下步骤：从猪肉和牛肉中去除脂肪，并将它们一起研磨以制备生肉; 将45-55wt％的生肉浸泡在45-55wt％的乳酸菌浸泡液中; 老化浸生的生肉; 将老化的肉与固化溶液混合以制备腌制肉; 并干燥并冷却固化肉。乳酸菌浸泡液由1％重量的嗜酸乳杆菌，1％（重量）的糖和98％（重量）的纯水组成。老化步骤在10〜13℃下进行24-72小时。固化步骤分别在第一和第二固化溶液中进行。第一种固化溶液由16.87％的猪肉调味料，22.49wt％的酱油，0.90wt％的黑胡椒粉，0.90wt％的大蒜粉，0.19wt％的亚硝酸钠，0.94wt％的磷酸盐，0.75 绿茶提取物的重量百分比，山梨酸钾0.75重量％和水的56.21重量％。第二固化溶液由33重量％的糖，40重量％的山梨糖醇和27重量％的水组成。

7. 发明授权

KR100816478B1 육포 가공방법 有权
标题翻译：干啤酒加工方法
公开(公告)号：KR100816478B1
公开(公告)日：2008-03-26
申请号：KR1020060125838
申请日：2006-12-11
申请人： 주식회사 홍선
发明人： 홍국표 , 나요한
IPC分类号： A23L1/314 , A23L1/317 , A23L1/318 , A23L1/31
CPC分类号： A23L13/40 , A23L13/00 , A23L13/60 , A23L13/72 , A23L13/76
摘要： A processing method of jerked beef is provided to prevent the juice contained in jerked beef from flowing out and germs from propagating on the surface of the jerked beef. A processing method of jerked beef comprises the steps of: (a) removing the fat of 65~75wt% of chilled pork and 25~35wt% of chilled beef, and grinding them in a fixed size to make raw meat; (b) making a soaking solution consisting of 10.95wt% of a pork seasoning, 30.80wt% of sugar, 23.84wt% of soy sauce, 0.48wt% of potassium sorbate, 2.60wt% of beef powder, 0.54wt% of garlic powder, 1.57wt% of nucleic acid, 0.61wt% of black pepper, 0.54wt% of onion powder, 0.04wt% of sodium nitrite, 0.61wt% of sodium carbonate, 0.61wt% of phosphate, 0.61wt% of polyantioxide, and 26.2wt% of water; (c) stirring 80~90wt.pt of the raw meat and 10~20wt.pt of the soaking solution for 1~3min to make soaked meat; (d) aging the soaked meat at 0~4‹C for 8~12hr; (e) forming the aged meat into various shapes; (f) firstly drying the formed meat at 65‹C for 30min; (g) steaming the firstly dried meat at 78‹C for 3min; (h) smoking the steamed meat at 78‹C for 15min; (i) secondly drying the smoked meat at 78‹C for 30min, at 72‹C for 90min, and at 62‹C for 30min in that order; and (j) slowly cooling the secondly dried meat under a humidity of 60% at 18‹C for 4min.
摘要翻译：提供绞肉牛肉的加工方法，以防止牛肉中所含的汁液流出，细菌不会在绞肉牛肉的表面繁殖。牛肉牛肉的加工方法包括以下步骤：（a）除去冷冻猪肉65〜75重量％，冷冻牛肉25〜35重量％的脂肪，以固定尺寸研磨生肉; （b）制作由10.95重量％的猪肉调味料，30.80重量％糖，23.84重量％酱油，0.48重量％山梨酸钾，2.60重量％牛肉粉，0.54重量％大蒜粉，1.57重量％的核酸，0.61重量％的黑胡椒，0.54重量％的洋葱粉，0.04重量％的亚硝酸钠，0.61重量％的碳酸钠，0.61重量％的磷酸盐，0.61重量％的聚氧化物和26.2 重量％的水; （c）将80〜90wt.pt的生肉和10〜20wt .pt的浸泡溶液搅拌1〜3min，制成浸泡肉; （d）在0〜4℃下浸泡8〜12小时; （e）将老化肉形成各种形状; （f）首先在65℃下干燥形成的肉30分钟; （g）将第一干燥的肉在78℃下蒸3分钟; （h）在78℃下吸烟15分钟; （i）二次在78℃下干燥烟肉30分钟，72℃下干燥90分钟，在62℃下干燥30分钟; 和（j）在18℃的湿度60℃下缓慢冷却第二次干燥的肉4分钟。

8. 外观设计

KR3004551040000S 有权
公开(公告)号：KR3004551040000S
公开(公告)日：2007-07-06
申请号：KR3020070002365
申请日：2007-01-17
申请人： 주식회사 홍선
设计人： 홍국표

9. 发明公开

KR1020060100797A 한약재를 사용한 약주 제조방법 无效
标题翻译：用于生产具有定向药物的应变米酒的方法
公开(公告)号：KR1020060100797A
公开(公告)日：2006-09-21
申请号：KR1020050022611
申请日：2005-03-18
申请人： 주식회사 홍선 , 훼미리파크무역주식회사
发明人： 박영희 , 박진석 , 박순철
IPC分类号： C12G3/04 , C12G3/08 , C12H1/07
CPC分类号： C12G3/04 , C12G3/08 , C12H1/063
摘要： 본 발명은 약주에 관한 것으로, 신장의 음과 양의 기를 증진시키는 한약재들과, 신체의 활력을 증진시키는 한약재를 함께 사용하여 약술을 만들고 거기에 음용자의 기호에 맞게 색상술을 부가하여 약주를 제조함으로써, 음용자의 신체 상태에 따른 무리 없이 신장기능의 활력이 증진됨과 함께 오장의 활력이 증진되어 음용자의 신체의 활력이 향상되고 피로회복 및 노쇠방지 효과가 우수할 뿐만 아니라 성기능이 크게 개선되는 효과가 있다.
약주

10. 发明公开

KR1020110098875A 바삭거림의 질감을 갖는 스낵용 육류의 가공방법 无效
标题翻译：具有危重纹理的SNACK的肉的处理方法
公开(公告)号：KR1020110098875A
公开(公告)日：2011-09-02
申请号：KR1020100018278
申请日：2010-02-27
申请人： 주식회사 홍선
发明人： 홍국표 , 김진권
IPC分类号： A23L13/00
CPC分类号： A23L13/60 , A23L7/198 , A23P30/00
摘要： 본 발명은 지방을 제거한 육류(소고기, 돼지고기, 닭고기, 어육 등)를 저온(0~10℃) 상태에서 분쇄하는 과정과, 상기 분쇄된 육류를 저온(0~10℃) 상태에서 잘게 절단하는 과정과, 탄산수소나트륨과, 탄산수소암모늄과, 정제염을 혼합하고 물과 혼합하여 염지액을 구성하는 과정과, 상기 염지액과 밀가루를 혼합하여 반죽하는 과정과, 상기 염지액과 밀가루가 혼합된 혼합물에 상기 절단된 육류를 혼합 반죽하는 과정과, 상기 혼합육을 장시간(24시간) 발효시키는 과정과, 상기 염지액과 밀가루와 물과 육류가 혼합된 혼합육을 압축롤링하여 얇은(1~1.5mmm) 두께로 성형하는 과정과, 성형된 혼합육을 고온(175~185℃)으로 굽는 과정과, 상기 구워진 혼합육을 건조한 상태(습도30%미만)에서 저온(15℃)으로 장시간(1시간)냉각시키는 과정과, 저온(4~10℃)으로 저장하는 과 정으로 구성되는 가공방법을 제공하는 것이다.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式