PROCESS FOR MAKING HAM CONTAINING OF GINSENG AND CHICKEN MEAT,申请号KR19920007992-传众专利搜索

PROCESS FOR MAKING HAM CONTAINING OF GINSENG AND CHICKEN MEAT

申请公布号：KR950000450(B1)

申请号：KR19920007992

申请日期：1992.05.12

申请公布日期：1995.01.20

申请人：

KOREA FOOD DEVELOPMENT INSTITUTE

发明人：YU, IK - JONG;CHON, KI - HONG;PARK, BYONG - SONG;LEE, NAM - HYON;KIM, YONG - BUNG

分类号：A23L13/50

主分类号：A23L13/50

摘要：The fine sliced breast meat of chicken is primarily mixed with 0.5-3 wt.% of fine sliced ginseng and 3-15 wt.% of glutinous rice and 3-15 wt.% of salt and 0.2-0.6 wt.% of phosphate and 6-13 wt.% of water in a vacuum tumbler and then, secondrily mixed with 0.5-2.0 wt.% of sugar and 0.1-0.3 wt.% of glutamine soda and 0.01-0.05 wt.% of inosine and 0.2-0.5 wt.% of garlic and 0.1-0.3 wt.% of onion and 0.05-0.2 wt.% of ginger and 0.05-0.2 wt.% of white pepper in a vacuum tumbler. The treated breast meat is matured at 2-5 deg.C to be placed in cases. The prepared ham is cooled at below 4 deg.C to be packaged under a vacuum.