PRODUCTION OF KOREAN SAUSAGE CONTAINING FUNCTIONAL COMPONENTS
PURPOSE: A process of preparing the titled Korean sausage(Sundae, Korean name) is provided by mixing chicken meat as a main content, mulberry leaves, safflower powder, curry powder and conventional spices and then filling the intestines of the pigs with the obtained mixture. Whereby, the sausage is...
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| creator | LEE, JEONG UI KIM, AE JUNG YUH, CHUNG SOOK JANG, JUN HYUK |
| description | PURPOSE: A process of preparing the titled Korean sausage(Sundae, Korean name) is provided by mixing chicken meat as a main content, mulberry leaves, safflower powder, curry powder and conventional spices and then filling the intestines of the pigs with the obtained mixture. Whereby, the sausage is eliminated in the odor of Korean sausage and is beneficial for human health. CONSTITUTION: Meat of old hens is salted, ground to a size of 3 to 5mm and soaked in glutinous rice water at 15 to 25deg.C for 8 hr, following by steaming for 30 min. And 10 to 50% by weight of hens meat, 1 to 10% by weight of mulberry leaves, 1 to 10% by weight of safflower powder, 1 to 20% by weight of pig's blood, 1 to 50% by weight of glutinous rice, 1 to 50% by weight of Chinese noodles and 1 to 10% by weight of lard oil are mixed and then added with conventional seasonings such as garlic, green onion, salt, black pepper, mono-sodium glutamate, ginger powder or the like to produce a stuffing material, which is subject to filling into the intestines of the pigs. |
| format | Patent |
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Whereby, the sausage is eliminated in the odor of Korean sausage and is beneficial for human health. CONSTITUTION: Meat of old hens is salted, ground to a size of 3 to 5mm and soaked in glutinous rice water at 15 to 25deg.C for 8 hr, following by steaming for 30 min. And 10 to 50% by weight of hens meat, 1 to 10% by weight of mulberry leaves, 1 to 10% by weight of safflower powder, 1 to 20% by weight of pig's blood, 1 to 50% by weight of glutinous rice, 1 to 50% by weight of Chinese noodles and 1 to 10% by weight of lard oil are mixed and then added with conventional seasonings such as garlic, green onion, salt, black pepper, mono-sodium glutamate, ginger powder or the like to produce a stuffing material, which is subject to filling into the intestines of the pigs.</description><edition>7</edition><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2002</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020220&DB=EPODOC&CC=KR&NR=20020012870A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020220&DB=EPODOC&CC=KR&NR=20020012870A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEE, JEONG UI</creatorcontrib><creatorcontrib>KIM, AE JUNG</creatorcontrib><creatorcontrib>YUH, CHUNG SOOK</creatorcontrib><creatorcontrib>JANG, JUN HYUK</creatorcontrib><title>PRODUCTION OF KOREAN SAUSAGE CONTAINING FUNCTIONAL COMPONENTS</title><description>PURPOSE: A process of preparing the titled Korean sausage(Sundae, Korean name) is provided by mixing chicken meat as a main content, mulberry leaves, safflower powder, curry powder and conventional spices and then filling the intestines of the pigs with the obtained mixture. Whereby, the sausage is eliminated in the odor of Korean sausage and is beneficial for human health. CONSTITUTION: Meat of old hens is salted, ground to a size of 3 to 5mm and soaked in glutinous rice water at 15 to 25deg.C for 8 hr, following by steaming for 30 min. 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Whereby, the sausage is eliminated in the odor of Korean sausage and is beneficial for human health. CONSTITUTION: Meat of old hens is salted, ground to a size of 3 to 5mm and soaked in glutinous rice water at 15 to 25deg.C for 8 hr, following by steaming for 30 min. And 10 to 50% by weight of hens meat, 1 to 10% by weight of mulberry leaves, 1 to 10% by weight of safflower powder, 1 to 20% by weight of pig's blood, 1 to 50% by weight of glutinous rice, 1 to 50% by weight of Chinese noodles and 1 to 10% by weight of lard oil are mixed and then added with conventional seasonings such as garlic, green onion, salt, black pepper, mono-sodium glutamate, ginger powder or the like to produce a stuffing material, which is subject to filling into the intestines of the pigs.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; kor |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTION OF KOREAN SAUSAGE CONTAINING FUNCTIONAL COMPONENTS |
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