Egg pidan and preparation thereof

PURPOSE: A method for manufacturing a pidan by soaking a chicken egg instead of a duck egg in an immersion liquid is provided to create higher added value of the chicken egg. The manufactured pidan uses only salt and sodium hydroxide without copper sulphate and is thus safety to the human health. CO...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KIM, SEON KU, CHO, BYEONG UK, LEE, GIL WANG, KANG, HAN SEOK, SHIN, TAEK SUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE: A method for manufacturing a pidan by soaking a chicken egg instead of a duck egg in an immersion liquid is provided to create higher added value of the chicken egg. The manufactured pidan uses only salt and sodium hydroxide without copper sulphate and is thus safety to the human health. CONSTITUTION: A chicken egg is washed, soaked in an immersion liquid for 6 to 15 days and agitated to gel egg white. The gelled egg is washed, dried and aged at 5 to 25deg.C after heating. The immersion liquid comprises 3 to 7%(w/v) of sodium hydroxide, 5 to 20%(w/v) of sodium chloride, citric acid and ferric phosphate. 본 발명은 계란 피단 및 그 제조방법에 관한 것으로, 신규한 계란 피단을 제조하기 위한 각종 조건을 검토하여 계란 피단 제조의 표준을 설정하고 우리 식성에 알맞는 피단 제조기술을 확립하였다. 본 발명의 계란 피단은 계란의 고부가가치를 창출하고, 계란소비량 및 유통기간을 늘려서 과잉생산시 물량 공급을 조절할 수 있다. 특히 전량을 수입에 의존하고 피단의 수입 대체로 인한 외화의 낭비를 줄일 수 있으며, 국내 식품위생법에서 사용을 금지한 황산동을 사용하지 않아 위해 요소가 없는 안전한 식품으로, 이를 제품화한다면 산란계 농가의 소득을 증대시킬 수 있을 것으로 기대된다.