MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER
Provided is a method for preparing retort side dishes for infants. Specifically, the method for preparing retort side dishes for infants comprises: a first step of soaking meat in an immersion liquid composed of hot water-extract barley and carbonated water, taking out the soaked meat, and removing...
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| creator | LEE WOONG SUP CHA YOUNG DO OH JUNG SHIM YANG YEON JI KIM EUN SEON JUNG YOUN HONG OH, CHOUN HO |
| description | Provided is a method for preparing retort side dishes for infants. Specifically, the method for preparing retort side dishes for infants comprises: a first step of soaking meat in an immersion liquid composed of hot water-extract barley and carbonated water, taking out the soaked meat, and removing water from the meat; a second step of applying oil to a surface of the meat, from which water is removed, and primarily aging the meat at a refrigerating temperature; a third step of cutting the primarily aged meat; a fourth step of mixing the cut meat with aging powder composed of starch and rice bran powder and secondarily aging the meat at a refrigerating temperature; a fifth step of putting the secondarily aged meat in water at a temperature of 90-95℃, boiling the meat for 5-10 minutes, and then cooling the meat to a temperature of 15-20℃; a sixth step of preparing base broth by mixing radish, cabbage, carrot, onion, kelp, green onion, a Grifola frondosa fruiting body and purified water and heating the mixture thereof; a seventh step of mixing the base broth with the cooled meat and auxiliary ingredients including sauce powder and heating the mixture thereof to prepare a sauce composition; and an eighth step of putting the sauce composition into a retort container and sterilizing the same. According to the present invention, the method can be used to tenderize the meat so that infants can easily eat the meat.
레토르트 유아용 반찬의 제조방법이 제공된다. 구체적으로, 상기 레토르트 유아용 반찬의 제조방법은 고기를 보리열수추출물 및 탄산수로 구성된 침지액에 침지시킨 후, 상기 침지된 고기를 꺼내어 물기를 제거하는 제 1단계와, 상기 물기가 제거된 고기 표면에 오일을 발라 냉장온도에서 1차 숙성하는 제 2단계와, 상기 1차 숙성된 고기를 세절하는 제 3단계와, 상기 세절된 고기를 전분 및 미강분말로 구성된 숙성분말과 혼합하여 냉장온도에서 2차 숙성하는 제 4단계와, 상기 2차 숙성된 고기를 90 내지 95℃의 물에 넣어 5 내지 10분 동안 삶은 후, 15 내지 20℃로 냉각하는 제 5단계와, 무, 양배추, 당근, 양파, 다시마, 파, 잎새버섯자실체 및 정제수를 혼합한 후, 가열하여 베이스육수를 형성하는 제 6단계와, 상기 베이스육수에 소스용 분말을 포함한 부재료와 상기 냉각시킨 고기를 혼합한 후, 가열하여 소스조성물을 형성하는 제 7단계 및 상기 소스조성물을 레토르트 용기에 혼입하여 멸균처리하는 제 8단계를 포함하는 것을 특징으로 한다. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_KR20220149363A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>KR20220149363A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_KR20220149363A3</originalsourceid><addsrcrecordid>eNrjZDDxdfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1MIcg3xDwpRCPZ0cVVw8Qz2UHDzD1II8Xdx8XEN4mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgZGRgaGJpbGZsaOxsSpAgBb2igj</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER</title><source>esp@cenet</source><creator>LEE WOONG SUP ; CHA YOUNG DO ; OH JUNG SHIM ; YANG YEON JI ; KIM EUN SEON ; JUNG YOUN HONG ; OH, CHOUN HO</creator><creatorcontrib>LEE WOONG SUP ; CHA YOUNG DO ; OH JUNG SHIM ; YANG YEON JI ; KIM EUN SEON ; JUNG YOUN HONG ; OH, CHOUN HO</creatorcontrib><description>Provided is a method for preparing retort side dishes for infants. Specifically, the method for preparing retort side dishes for infants comprises: a first step of soaking meat in an immersion liquid composed of hot water-extract barley and carbonated water, taking out the soaked meat, and removing water from the meat; a second step of applying oil to a surface of the meat, from which water is removed, and primarily aging the meat at a refrigerating temperature; a third step of cutting the primarily aged meat; a fourth step of mixing the cut meat with aging powder composed of starch and rice bran powder and secondarily aging the meat at a refrigerating temperature; a fifth step of putting the secondarily aged meat in water at a temperature of 90-95℃, boiling the meat for 5-10 minutes, and then cooling the meat to a temperature of 15-20℃; a sixth step of preparing base broth by mixing radish, cabbage, carrot, onion, kelp, green onion, a Grifola frondosa fruiting body and purified water and heating the mixture thereof; a seventh step of mixing the base broth with the cooled meat and auxiliary ingredients including sauce powder and heating the mixture thereof to prepare a sauce composition; and an eighth step of putting the sauce composition into a retort container and sterilizing the same. According to the present invention, the method can be used to tenderize the meat so that infants can easily eat the meat.
레토르트 유아용 반찬의 제조방법이 제공된다. 구체적으로, 상기 레토르트 유아용 반찬의 제조방법은 고기를 보리열수추출물 및 탄산수로 구성된 침지액에 침지시킨 후, 상기 침지된 고기를 꺼내어 물기를 제거하는 제 1단계와, 상기 물기가 제거된 고기 표면에 오일을 발라 냉장온도에서 1차 숙성하는 제 2단계와, 상기 1차 숙성된 고기를 세절하는 제 3단계와, 상기 세절된 고기를 전분 및 미강분말로 구성된 숙성분말과 혼합하여 냉장온도에서 2차 숙성하는 제 4단계와, 상기 2차 숙성된 고기를 90 내지 95℃의 물에 넣어 5 내지 10분 동안 삶은 후, 15 내지 20℃로 냉각하는 제 5단계와, 무, 양배추, 당근, 양파, 다시마, 파, 잎새버섯자실체 및 정제수를 혼합한 후, 가열하여 베이스육수를 형성하는 제 6단계와, 상기 베이스육수에 소스용 분말을 포함한 부재료와 상기 냉각시킨 고기를 혼합한 후, 가열하여 소스조성물을 형성하는 제 7단계 및 상기 소스조성물을 레토르트 용기에 혼입하여 멸균처리하는 제 8단계를 포함하는 것을 특징으로 한다.</description><language>eng ; kor</language><subject>CONVEYING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HANDLING THIN OR FILAMENTARY MATERIAL ; HUMAN NECESSITIES ; MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS ; PACKING ; PERFORMING OPERATIONS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; STORING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING ; UNPACKING</subject><creationdate>2022</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=20221108&DB=EPODOC&CC=KR&NR=20220149363A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20221108&DB=EPODOC&CC=KR&NR=20220149363A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LEE WOONG SUP</creatorcontrib><creatorcontrib>CHA YOUNG DO</creatorcontrib><creatorcontrib>OH JUNG SHIM</creatorcontrib><creatorcontrib>YANG YEON JI</creatorcontrib><creatorcontrib>KIM EUN SEON</creatorcontrib><creatorcontrib>JUNG YOUN HONG</creatorcontrib><creatorcontrib>OH, CHOUN HO</creatorcontrib><title>MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER</title><description>Provided is a method for preparing retort side dishes for infants. Specifically, the method for preparing retort side dishes for infants comprises: a first step of soaking meat in an immersion liquid composed of hot water-extract barley and carbonated water, taking out the soaked meat, and removing water from the meat; a second step of applying oil to a surface of the meat, from which water is removed, and primarily aging the meat at a refrigerating temperature; a third step of cutting the primarily aged meat; a fourth step of mixing the cut meat with aging powder composed of starch and rice bran powder and secondarily aging the meat at a refrigerating temperature; a fifth step of putting the secondarily aged meat in water at a temperature of 90-95℃, boiling the meat for 5-10 minutes, and then cooling the meat to a temperature of 15-20℃; a sixth step of preparing base broth by mixing radish, cabbage, carrot, onion, kelp, green onion, a Grifola frondosa fruiting body and purified water and heating the mixture thereof; a seventh step of mixing the base broth with the cooled meat and auxiliary ingredients including sauce powder and heating the mixture thereof to prepare a sauce composition; and an eighth step of putting the sauce composition into a retort container and sterilizing the same. According to the present invention, the method can be used to tenderize the meat so that infants can easily eat the meat.
레토르트 유아용 반찬의 제조방법이 제공된다. 구체적으로, 상기 레토르트 유아용 반찬의 제조방법은 고기를 보리열수추출물 및 탄산수로 구성된 침지액에 침지시킨 후, 상기 침지된 고기를 꺼내어 물기를 제거하는 제 1단계와, 상기 물기가 제거된 고기 표면에 오일을 발라 냉장온도에서 1차 숙성하는 제 2단계와, 상기 1차 숙성된 고기를 세절하는 제 3단계와, 상기 세절된 고기를 전분 및 미강분말로 구성된 숙성분말과 혼합하여 냉장온도에서 2차 숙성하는 제 4단계와, 상기 2차 숙성된 고기를 90 내지 95℃의 물에 넣어 5 내지 10분 동안 삶은 후, 15 내지 20℃로 냉각하는 제 5단계와, 무, 양배추, 당근, 양파, 다시마, 파, 잎새버섯자실체 및 정제수를 혼합한 후, 가열하여 베이스육수를 형성하는 제 6단계와, 상기 베이스육수에 소스용 분말을 포함한 부재료와 상기 냉각시킨 고기를 혼합한 후, 가열하여 소스조성물을 형성하는 제 7단계 및 상기 소스조성물을 레토르트 용기에 혼입하여 멸균처리하는 제 8단계를 포함하는 것을 특징으로 한다.</description><subject>CONVEYING</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HANDLING THIN OR FILAMENTARY MATERIAL</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</subject><subject>PACKING</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>STORING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><subject>UNPACKING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDxdfQLdXN0DgkN8vRzV_B1DfHwd1Hwd1MIcg3xDwpRCPZ0cVVw8Qz2UHDzD1II8Xdx8XEN4mFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8d5BRgZGRgaGJpbGZsaOxsSpAgBb2igj</recordid><startdate>20221108</startdate><enddate>20221108</enddate><creator>LEE WOONG SUP</creator><creator>CHA YOUNG DO</creator><creator>OH JUNG SHIM</creator><creator>YANG YEON JI</creator><creator>KIM EUN SEON</creator><creator>JUNG YOUN HONG</creator><creator>OH, CHOUN HO</creator><scope>EVB</scope></search><sort><creationdate>20221108</creationdate><title>MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER</title><author>LEE WOONG SUP ; CHA YOUNG DO ; OH JUNG SHIM ; YANG YEON JI ; KIM EUN SEON ; JUNG YOUN HONG ; OH, CHOUN HO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20220149363A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2022</creationdate><topic>CONVEYING</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HANDLING THIN OR FILAMENTARY MATERIAL</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS</topic><topic>PACKING</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>STORING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><topic>UNPACKING</topic><toplevel>online_resources</toplevel><creatorcontrib>LEE WOONG SUP</creatorcontrib><creatorcontrib>CHA YOUNG DO</creatorcontrib><creatorcontrib>OH JUNG SHIM</creatorcontrib><creatorcontrib>YANG YEON JI</creatorcontrib><creatorcontrib>KIM EUN SEON</creatorcontrib><creatorcontrib>JUNG YOUN HONG</creatorcontrib><creatorcontrib>OH, CHOUN HO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEE WOONG SUP</au><au>CHA YOUNG DO</au><au>OH JUNG SHIM</au><au>YANG YEON JI</au><au>KIM EUN SEON</au><au>JUNG YOUN HONG</au><au>OH, CHOUN HO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER</title><date>2022-11-08</date><risdate>2022</risdate><abstract>Provided is a method for preparing retort side dishes for infants. Specifically, the method for preparing retort side dishes for infants comprises: a first step of soaking meat in an immersion liquid composed of hot water-extract barley and carbonated water, taking out the soaked meat, and removing water from the meat; a second step of applying oil to a surface of the meat, from which water is removed, and primarily aging the meat at a refrigerating temperature; a third step of cutting the primarily aged meat; a fourth step of mixing the cut meat with aging powder composed of starch and rice bran powder and secondarily aging the meat at a refrigerating temperature; a fifth step of putting the secondarily aged meat in water at a temperature of 90-95℃, boiling the meat for 5-10 minutes, and then cooling the meat to a temperature of 15-20℃; a sixth step of preparing base broth by mixing radish, cabbage, carrot, onion, kelp, green onion, a Grifola frondosa fruiting body and purified water and heating the mixture thereof; a seventh step of mixing the base broth with the cooled meat and auxiliary ingredients including sauce powder and heating the mixture thereof to prepare a sauce composition; and an eighth step of putting the sauce composition into a retort container and sterilizing the same. According to the present invention, the method can be used to tenderize the meat so that infants can easily eat the meat.
레토르트 유아용 반찬의 제조방법이 제공된다. 구체적으로, 상기 레토르트 유아용 반찬의 제조방법은 고기를 보리열수추출물 및 탄산수로 구성된 침지액에 침지시킨 후, 상기 침지된 고기를 꺼내어 물기를 제거하는 제 1단계와, 상기 물기가 제거된 고기 표면에 오일을 발라 냉장온도에서 1차 숙성하는 제 2단계와, 상기 1차 숙성된 고기를 세절하는 제 3단계와, 상기 세절된 고기를 전분 및 미강분말로 구성된 숙성분말과 혼합하여 냉장온도에서 2차 숙성하는 제 4단계와, 상기 2차 숙성된 고기를 90 내지 95℃의 물에 넣어 5 내지 10분 동안 삶은 후, 15 내지 20℃로 냉각하는 제 5단계와, 무, 양배추, 당근, 양파, 다시마, 파, 잎새버섯자실체 및 정제수를 혼합한 후, 가열하여 베이스육수를 형성하는 제 6단계와, 상기 베이스육수에 소스용 분말을 포함한 부재료와 상기 냉각시킨 고기를 혼합한 후, 가열하여 소스조성물을 형성하는 제 7단계 및 상기 소스조성물을 레토르트 용기에 혼입하여 멸균처리하는 제 8단계를 포함하는 것을 특징으로 한다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL STORING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING |
| title | MANUFACTURING METHOD OF RETORT SIDE DISH FOR TODDLER |
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