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1. 发明公开

KR1020150139521A 매달린 가금 이송을 위한 섀클, 가금 냉각 유닛, 매달린 가금을 냉각하기 위한 방법 및 가금 섀클들에 가금 사체들을 매달기 위한 방법 审中-实审
标题翻译：用于悬挂运输的运输装置，管道冷却装置，用于冷却悬挂装置的方法和用于将货物运送到货物的方法
公开(公告)号：KR1020150139521A
公开(公告)日：2015-12-11
申请号：KR1020157027753
申请日：2014-03-20
申请人： 마렐 스토크 폴트리 프로세싱 비.브이.
发明人： 히딩크윌베르트 , 피터스에릭헨드리쿠스베르너 , 크루트마르크 , 반에스브룩모리스에두아르두스테오도루스
IPC分类号： A22C21/00 , A22C21/04 , A22B5/00 , A23B4/30 , F25D13/06
CPC分类号： A22B5/0076 , A22C21/0007 , A22C21/0061 , A22C21/04 , A23B4/30 , F25D13/067 , F25D2317/063
摘要： 본발명은가금이섀클에의해고정되는위치를향해유체흐름을보내는적어도하나의유체흐름안내면(12, 13)이제공되는매달린가금이송을위한섀클(1)에관한것이다. 본발명은또한가금냉각유닛, 매달린가금의냉각하기위한방법및 다수의가금섀클들에가금사체들을매달기위한방법에관한것이다.

2. 发明公开

KR1020150014191A 닭발편육의 제조방법 无效
标题翻译：鸡肉制品的制造方法
公开(公告)号：KR1020150014191A
公开(公告)日：2015-02-06
申请号：KR1020130089550
申请日：2013-07-29
申请人： 주식회사 아이러브민둥산
发明人： 최동순
IPC分类号： A23L13/50 , A23L13/20 , A23L27/10
CPC分类号： A23L13/50 , A22C17/08 , A22C21/0061 , A23L5/13 , A23L13/20 , A23P10/20
摘要： 본 발명은 닭발편육을 제조함에 있어 뼈 없는 닭발을 소금물에 씻은 다음 끓는 물에 데쳐 끓여서 닭발에 붙어 있는 불순물을 제거하고 돼지껍데기를 깨끗이 세척 손질하며, 손질된 닭발과 돼지껍데기를 적당한 비율로 혼합하는 제1단계와, 상기 혼합된 닭발과 돼지껍데기를 물로 끓이되 끓일 때는 양파, 마늘 및 양념을 적당량 넣고 센 불로 끓여 끓기 시작하면 5∼10분 내외로 끓인 후 약한 불로 20∼30분 내외로 끓이며, 닭발과 돼지껍데기 육질이 풀어져서 점성을 가지면 청양고추, 파 적당량 넣고 저어 가면서 1~3분 내외로 끓이는 제2단계와, 상기 제2단계를 거친 후 닭발과 돼지껍데기를 포함하는 내용물을 케이스에 담아 실온 또는 저온에서 식힌 후 굳히는 제3단계와, 상기 제3단계를 거침에 따라 케이스 내에 담긴 내용물이 굳으면 먹기 좋은 크기로 썰� �� 시식하거나 포장을 하는 4단계의 과정에 의하여 제조함으로써 콜라겐 성분이 많이 함유하도록 하면서도 맛과 영양은 물론 가격경쟁력에 있어서도 우수한 닭발편육을 제공할 수 있도록 한 것이다.
摘要翻译：本发明涉及一种煮鸡脚切片的制造方法，其特征在于，包括：第一步，用盐水清洗无骨鸡脚，并通过在沸水中煮沸并清洗猪肉皮排除附着在鸡脚上的杂质，并将清洁的鸡脚和猪皮比例适当; 第二步，用洋葱，大蒜和高温调味5-10分钟煮沸混合鸡脚和猪肉，直到肉熔化，粘稠，然后加入中阳红辣椒和洋葱煮熟煮沸1-3分钟搅拌; 第三步，将由第二步骤制备的含有鸡脚和猪皮的内容物置于室温或低温下冷却以使其硬化; 以及第四步骤，当通过第三步骤将硬化的内容物硬化，然后具有内容物或包装的味道时，将硬化的内容物切割成大小的碎片，从而提供富含胶原蛋白的美味，营养丰富，价格有竞争力。

3. 发明授权

KR101432582B1 인진쑥 성분이 함유된 오리육 제조방법 및 그 방법에 의해 제조된 오리육 有权
标题翻译：含有AR IA FOR FOR FOR D D AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME AME
公开(公告)号：KR101432582B1
公开(公告)日：2014-08-21
申请号：KR1020130061542
申请日：2013-05-30
申请人： 주식회사 에프엔지푸드 , 염동호
发明人： 염동호
IPC分类号： A23L13/50 , A23L13/70 , A23L5/10
CPC分类号： A23L13/50 , A22C21/0061 , A22C21/0069 , A23L13/70 , A47J37/06 , A61K36/282
摘要： The present invention relates to a method for producing duck meat containing an Artemisia capillaries component and to duck meat produced using the same. The method comprises the steps of: preparing duck meat by washing a duck carcass, which is obtained by removing the feathers, internal organs, neck, and feet of a duck, using washing water and by deboning the same; preparing a refined Artemisia capillaries raw liquid by decocting extracted Artemisia capillaries in water of high temperature; preparing Artemisia capillaries seasoning sauce by mixing 0.4-0.8 kg of the Artemisia capillaries raw liquid with a pickle including, based on 100 kg of duck meat, 0.98 kg of a coloring meat tenderizer, 0.04 kg of lac color A, 0.1 kg of beef powder, 10 kg of purified water, and 2 kg of soybeans; permeating the Artemisia capillaries seasoning sauce into the duck meat in order to be aged by rotating and agitating the duck meat and Artemisia capillaries seasoning sauce in an agitator; and producing smoked duck meat by heating the aged duck meat. In the aging step, the Artemisia capillaries seasoning sauce containing the Artemisia capillaries seasoning raw liquid and duck meat are rotated and mixed in the agitator and are treated and processed in a short time so that the Artemisia capillaries seasoning sauce is evenly permeated into the overall duck meat and a uniform taste can be provided. The bad smell of duck meat is removed by means of the components of Artemisia capillaries so that the duck meat can be favored by many customers. At the same time, through useful components which the Artemisia capillaries has, the duck meat can satisfy customer desires by helping to prevent adult diseases such as hypertension and cerebral apoplexy.
摘要翻译：本发明涉及一种含有青蒿成分的鸭肉的制造方法以及使用其制造的鸭肉。该方法包括以下步骤：通过洗涤鸭肉制备鸭肉，通过使用洗涤水除去鸭子的羽毛，内脏，颈部和脚部，并对其进行剔骨; 通过在高温水中煎煮提取的艾蒿毛细血管制备精制的艾蒿毛细血液原液; 通过混合0.4-0.8公斤的艾蒿毛细血液原料液与酸菜混合制备青蒿毛细血管调味酱，其中包括基于100公斤鸭肉，0.98公斤着色肉嫩化剂，0.04公斤lac颜色A，0.1公斤牛肉粉，10公斤净化水和2公斤大豆; 将艾蒿毛细血管调味酱浸入鸭肉中，以搅拌器旋转和搅拌鸭肉和艾蒿毛细血管调味酱进行老化; 并通过加热老鸭肉生产熏鸭肉。在老化过程中，将含有艾蒿毛细血管调味原液和鸭肉的艾蒿调味酱在搅拌器中旋转混合，并在短时间内处理和处理，使艾蒿毛细血管调味酱均匀地渗透到整个鸭子可以提供肉和均匀的味道。通过艾蒿毛细血管的部件去除鸭肉的气味，使鸭肉受到许多客户的青睐。同时，通过艾蒿毛细血管的有用成分，鸭肉可以通过帮助预防高血压和脑中风等成人疾病来满足顾客的欲望。

4. 发明授权

KR101404896B1 약탕기 삼계탕 조리방법 有权
标题翻译：锅炉烧焦方法
公开(公告)号：KR101404896B1
公开(公告)日：2014-06-09
申请号：KR1020130137137
申请日：2013-11-12
申请人： 원종녀
发明人： 원종녀
IPC分类号： A23L13/50 , A23L35/00
CPC分类号： A23L13/50 , A22C21/0061 , A23L27/40 , A23V2002/00 , A23V2300/24
摘要： The present invention relates to a method for cooking ginseng chicken soup with a medicine boiling pot, which includes: an ingredient preparation step of preparing a chicken, which is a subject to cook, to be cooked in a soup; a salt water preparation step of adding 2g of sun-dried salt to 1000 g of water; a cooking preparation step of adding the chicken prepared in the cooked material preparation step to a jar-shaped medicine boiling pot, adding 1800-1900 cc of salt water prepared in the salty water preparation step, and keeping the chicken submerged; and a cooking step of inserting the medicine boiling pot into a charcoal kiln, indirectly heating the medicine boiling pot at a temperature of 700-800°C by burning charcoals for 90 to 110 minutes and finishing the cooking. According to the present invention, the ginseng chicken soup which: is healthy for human by making a broth only with high calcium content extract from chicken bones; has soft and tender taste and texture as if the soup is cooked with charcoals by using the charcoal kiln; and is as smooth as the bones can be chewed and eaten.
摘要翻译：本发明涉及一种用药物煮沸锅烹制人参鸡汤的方法，其包括：准备要在汤中烹饪的烹饪对象的鸡的成分制备步骤; 向1000g水中加入2g日晒盐的盐水制备工序; 烹调制备步骤，将在熟料制备步骤中制备的鸡肉加入到罐形药锅中，加入在咸水制备步骤中制备的1800-1900cc盐水，并将鸡淹没; 以及将药物沸腾锅插入炭窑的烹饪步骤，通过燃烧木炭在700-800℃的温度间接加热药物煮沸锅90分钟至110分钟并完成烹饪。根据本发明，人参鸡汤：仅通过从鸡骨中提取高钙含量的肉汤来培养人体; 具有柔软而柔和的味道和质地，就好像用木炭煲熟汤一样; 并且像骨头可以咀嚼和吃掉一样光滑。

5. 实用新型

KR2020080001359U 도계용 세척장치 无效
标题翻译：洗衣机使用屠宰机
公开(公告)号：KR2020080001359U
公开(公告)日：2008-05-27
申请号：KR2020060030205
申请日：2006-11-22
申请人： 주식회사 지티
发明人： 조종원
IPC分类号： B08B3/00 , A22B7/00 , B08B13/00
CPC分类号： A22C21/0061
摘要： 본 고안은 도계용 세척장치를 구성함에 있어서, 동일한 크기의 세척조를 일정한 간격을 두고 순차적으로 약간씩 높게 같은 크기를 가지는 다수개의 받침대로 구분하여 설치함으로서 세척수(물)의 오염을 방지하고 그 상부로 레일을 따라 이동하는 도계가 레일의 경사부에 의해 업(up), 다운(down)되면서 이동을 용이하게 함과 동시에 상기 경사부의 직하방에는 물받이를 각각의 세척조와 사이로 마련하되 그 후측면에는 오버플로어로 연결하여 세척수의 교환은 물론 세척수가 리턴구간을 통하여 순환되도록 함으로서 이동시 도계에 걸리는 부하를 방지하여 도계의 탈락율를 줄이는 한편 각각 순차적으로 약간씩 높게 구분하여 설치된 세척조에 담겨진 세척수의 량은 일정히 하여 세척작업의 원활을 기할 수 있게 하고 특히 각각의 세척조에는 그전 단계의 세척수의 비해 오염도를 적게 하는 청결도와 점차 낮은 온도차에 의해 세척된 도계의 신선도와 안전도 및 신뢰도를 매우 높이 한 위생적인 도계를 다량으로 세척공급할 수 있는 장치를 제공하는 것이다.
세척조, 레일, 경사부, 물받이, 오버플로어, 리턴구간(Return)

6. 发明授权

KR101373607B1 닭발 육포의 제조방법 및 그에 의해 제조된 닭발 육포 有权
标题翻译：使用它的鸡肉鹰钳和鸡肉钳的制造方法
公开(公告)号：KR101373607B1
公开(公告)日：2014-03-12
申请号：KR1020130123695
申请日：2013-10-17
申请人： 김재식
发明人： 김재식
IPC分类号： A23L13/50 , A23L13/70 , A23L5/10
CPC分类号： A23L13/50 , A22C21/0023 , A22C21/0061 , A23L5/13 , A23L13/20 , A23V2002/00 , A23V2300/10 , A23V2300/24
摘要： The present invention relates to a manufacturing method of chicken foot jerky, a meat of which is not only tender and chewy but also has a rich flavor due to well marinated seasonings, and is additionally effective in skin care, improvement of immune function, and osteoporosis; and the chicken foot jerky manufactured thereby. Chicken foot jerky according to the present invention can be simply used as a side dish or other snacks and can be easily used without special cooking utensils. In addition, the jerky is cooked to suit preferences of consumers who can accordingly enjoy clean and abundantly chewy tastes, and not only can the jerky satisfy the desired appetites of modern people due to a delicious aftertaste following a consumption, but also provide a food having excellent taste and nutrition. [Reference numerals] (S100) Pre-treatment process; (S1000) Packaging, quick-frozen storage process; (S200) First heating process; (S300) Cooling process; (S400) First drying process; (S500) Processing process; (S600) Aging process; (S700) Second heating process; (S800) Second drying process; (S900) Third drying process
摘要翻译：本发明涉及一种鸡脚干的制造方法，其肉不仅嫩嫩耐嚼，而且由于腌制好的调味料而具有浓郁的味道，并且还具有护肤效果，提高免疫功能和骨质疏松症 ; 并由此生产的鸡脚干燥。根据本发明的鸡脚干可以简单地用作侧菜或其他小吃，并且可以容易地使用而不需要特殊的炊具。另外，根据消费者的喜好，可以享受干净，丰富的耐嚼口味的消费者的喜好，不仅可以用消费后的美味余味来满足现代人的胃口，而且还可以提供食物，极好的口感和营养。（附图标记）（S100）预处理工序; （S1000）包装，速冻储存过程; （S200）第一次加热过程; （S300）冷却过程; （S400）第一次干燥过程; （S500）处理过程; （S600）老化过程; （S700）第二加热过程; （S800）第二次干燥过程; （S900）第三次干燥处理

7. 发明公开

KR1020090081375A 가금 가공에서의 미생물 및 환경 제어 방법 有权
标题翻译：微生物和环境控制在处理中的应用
公开(公告)号：KR1020090081375A
公开(公告)日：2009-07-28
申请号：KR1020097008238
申请日：2007-10-22
申请人： 알베마를 코포레이션
发明人： 리마타에릭더블유
IPC分类号： A23B4/20 , A22C21/00 , A23L3/3544
CPC分类号： A22C21/04 , A22C21/0061 , A22C21/02 , A23B4/20 , A23L3/3544 , Y02A40/922
摘要： Poultry carcasses are contacted with water treated with one or more specified dihalodialkylhydantoin biocides in a processing operation downstream from a scalding tank. The aqueous effluent from that downstream operation or from any location further downstream is recycled to the scalding tank. Surprisingly, the bromine residues from the dihalodialkylhydantoin biocides are much more thermally unstable than, for example, the commonly used microbiocide, sodium hypochlorite. Thus, the effluent from the scalding tank has its active bromine content significantly reduced before it is sent to a water purification facility wherein microbial action is used to reduce the BOD of the waste water before its release to the environment. Thus, injury to this desired microbial action is reduced. In addition, the recycle reduces water consumption in the overall poultry processing operation.
摘要翻译：在烫发罐下游的处理操作中，将家禽屠体与用一种或多种指定的二卤代烷基乙内酰脲杀生物剂处理的水接触。来自该下游操作或从下游的任何位置的含水流出物被再循环至烫伤罐。令人惊奇的是，来自二卤代二烷基乙内酰脲杀生物剂的溴残留物比例如通常使用的杀微生物剂次氯酸钠要热得多。因此，来自烫伤罐的流出物在被送到水净化设备之前，其活性溴含量显着降低，其中使用微生物作用来减少废水在释放到环境之前的BOD。因此，减少了对所需微生物作用的损伤。此外，回收利用减少了整个家禽加工操作中的耗水量。

8. 发明公开

KR1020060027362A 가금 가공처리시의 살균 제어 失效
标题翻译：杀微生物的控制家禽的处理
公开(公告)号：KR1020060027362A
公开(公告)日：2006-03-27
申请号：KR1020057024772
申请日：2004-05-11
申请人： 알베마를 코포레이션
发明人： 리마타에릭더블유
IPC分类号： A61L2/18 , A22C21/00
CPC分类号： A22C21/0061 , A23B4/24 , A23B4/305 , A61L2/18
摘要： An eviscerated poultry carcass is subjected to inside-outside washing (IOBW) with a microbiocidal composition which is (a) water having a microbiocidally-effective bromine residual derived from an N,N'- bromochloro-5,5-dialkylhydantoin; or (b) water having a microbiocidally- effective bromine residual derived from alkali or alkaline earth metal bromide and alkali metal or alkaline earth metal hypohalite; or (c) water having a microbiocidally-effective bromine residual derived from a halogen stabilizer, a bromine source, and an alkali metal base or alkaline earth metal base; or (d) a mixture of at least two of (a), (b), and (c). Preferably before the IOBW, the unopened defeathered carcass is washed with such microbiocidal composition. In a preferred multi-staged operation, the microbiocidal composition is applied to the unopened defeathered carcass, to the eviscerated carcass during IOBW, to the eviscerated carcass in the chill tank, and optionally but preferably, to the carcass after removal from the chill tank and before packaging for storage or shipment.

9. 发明公开

KR1020050011390A 닭발을 이용한 영양강화 엑기스와 젤리 제조방법 有权
标题翻译：生产使用鸡肉和鸡蛋的食物在提取和果冻的形式
公开(公告)号：KR1020050011390A
公开(公告)日：2005-01-29
申请号：KR1020030050480
申请日：2003-07-23
申请人： 김병욱
发明人： 김병욱
IPC分类号： A23L1/06
CPC分类号： A23L21/10 , A22C21/0061 , A23L5/13 , A23L13/50 , A23V2200/302 , A23V2200/306 , A23V2200/318 , A23V2200/322 , A23V2250/204 , A23V2250/5422 , Y10S426/80
摘要： PURPOSE: A method of making a food product by extracting a chicken leg whose skin is removed in water and extracting with herbs is provided. The product is rich in nutrients and effective in preventing aging, recovering from fatigue and improving human health. CONSTITUTION: A chicken leg whose skin is removed is washed with cold water, heated with water at 100deg.C to remove fat, soaked in distilled liquor(soju) for 2 to 5hr to remove harmful material and then extracted at 100 to 150deg.C for 24 to 72hr. The chicken leg extract is mixed with herbs containing 0.3 to 0.7% by weight of Amomi Semen, 0.3 to 0.7% by weight of Fructus Jujubae, 0.3 to 0.7% by weight of Atractylodis Rhizoma Alba, 0.3 to 0.7% by weight of Artemisia asiatica Nakai and 0.3 to 0.7% by weight of Glycyrrhizae Radix and then extract.
摘要翻译：目的：提供一种通过提取在水中除去皮肤并用草药提取的鸡腿制作食品的方法。该产品营养丰富，有效预防老化，疲劳恢复，改善人体健康。构成：将皮肤除去的鸡腿用冷水洗涤，用100℃的水加热除去脂肪，浸泡在蒸馏酒中2〜5小时除去有害物质，然后在100〜150℃下萃取 24至72小时。将鸡腿提取物与含有0.3〜0.7重量％的Amomi Semen，0.3〜0.7重量％的Fructus Jujubae，0.3〜0.7重量％的Atractylodis Rhizoma Alba，0.3〜0.7重量％的亚洲白花蒿和0.3〜0.7重量％的甘草，然后提取。

10. 发明公开

KR20180051055A 날개달린 하트 형상의 생가금류 성형 방법 有权
公开(公告)号：KR20180051055A
公开(公告)日：2018-05-16
申请号：KR20160147899
申请日：2016-11-08
申请人： LEE YONG NOH
发明人： LEE YONG NOH
IPC分类号： A22C21/00
CPC分类号： A22C21/0023 , A22C21/0061
摘要： 본발명은털이뽑혀지고익혀지지않은상태의생가금류를가슴살이포함되도록절개하여도체로분리함으로써하트형상으로성형하는방법으로서, 세척된생가금류를준비하거나생가금류를세척하여준비하는준비단계; 준비된생가금류를절개도구로가슴살아래에서부터절개하여갈비뼈일측옆을지나서등 부위를향해절개하는제1 가슴살절개단계; 양측의날개가함께붙어있도록절개도구를이용하여등 부위에서날개죽지와목 사이로절개하여목이분리되도록하는날개절개단계; 절개도구로갈비뼈타측옆을지나서가슴살아래로절개하여가슴살과날개가포함된도체로분리해내는제2 가슴살절개단계; 도체후방의상부양측가슴뼈의일부를절개도구로절개하는절개선을형성하는가슴뼈절개단계; 및가슴뼈절개선의양측부위를전방을향해젖혀서가슴살이하트형상으로이루어지도록성형하는성형단계를포함하는날개달린하트형상의생가금류성형방법을제공한다. 본발명에의하면, 생가금류를하트형상으로성형하여독특하고창의성있는음식을만들할수 있고, 튀김, 오븐구이, 꼬치구이, 조림, 스테이크, 샌드위치등 다양한조리법과음식으로상품화할수 있으며, 플레이팅시가슴살또는날개를장식하여다양한연출이가능하고상품의가치를증가시킬수 있는효과가있다.

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