KOREAN NATIVE CATTLE HOTDOG ENHANCING ANTIOXIDANT

The present invention relates to a manufacturing technique of a Korean beef hotdog which maximizes the inhibition of oxidization and, more specifically, to a technique capable of maximizing the inhibition of oxidization of a hotdog by increasing oxidization stability of frying oil using a natural an...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	IM, JAE CHEON, CHOI, GWKANG SEOK, CHOE, MYEON, YOUN, KWANG SUP
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a manufacturing technique of a Korean beef hotdog which maximizes the inhibition of oxidization and, more specifically, to a technique capable of maximizing the inhibition of oxidization of a hotdog by increasing oxidization stability of frying oil using a natural antioxidant and increasing oil oxidization stability by adding rice bran puffing powder and rice bran extracts to hotdog dough.