JP2001054369A - Dried chicken meat and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain dried chicken meat enabling a processing process to be simplified, capable of remarkably reducing production costs in comparison with a conventional process for producing dried meat, having a juicy feeling of the dried meat even in the case of obsolescent chickens, having essential taste of chicken meat and capable of imparting soft and excellent palatability. SOLUTION: This method for producing dried chicken meat comprises the following processes: a high-pressure boiling process where a whole slaughtered adult chicken is boiled plain in a pressure pot to extract fats and oils; a breaking up process where the boiled chicken meat is torn along its fiber to be broken up into pieces after skin and bone were removed; a frying process where meat fragments are soaked in a hot liquid seasoning and frying is conducted until the liquid seasoning disappears; a drying process where meat fragments fried with the liquid seasoning is heated to be dried; and a smoking process where the meat fragments are smoked.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dried chicken and a method for producing the same, and more particularly to a dried chicken prepared by processing waste chicken so that it is soft, delicious and easy to eat.

[0002]

2. Description of the Related Art Conventionally, beef jerky, which is dry meat of beef, has been mainly marketed as dry meat, but dried chicken prepared by processing chicken instead of expensive beef jerky has been proposed. As a conventionally proposed method of producing dried chicken, for example, chicken cut into a predetermined size is heated with an aqueous solution of an additive such as calcium sulfate to separate lipid and fibrous meat, and after the separation step, from fibrous meat. A method of boiling to remove additives, followed by a dehydration step and a drying step to obtain fiber chicken (Japanese Patent Application Laid-Open No. 7-111880), or a meat meat rich in raw collagen (for example, heart meat)
And poultry (sliced meat) are sliced into strips along the muscle fibers, then heat-treated in an oven to make a raw fabric, and loosen the muscle fibers by passing it between gears to remove the gap between the muscle fibers. (Japanese Patent Publication No. 7-55136) is known. Also, remove the fat, film, skin and bones from the chicken, pre-treat, sprinkle with sake and let it stand for 10 to 20 minutes, then soak in the seasoning liquid,
After aging in a refrigerator all day and night, it is molded by meat smashing, subjected to hot air drying and drying by a microwave oven to remove fat, adjusted for moisture and oil content, dried naturally, and cut to obtain chicken jerky. (Patent No. 2
No. 694846) has also been proposed.

[0003]

As described above, there have been various proposals to process chicken into dried chicken. However, since a large number of waste chickens after the spawning season that occur in chicken farms are hard, the meat is hard. It is rarely used for edible meat, and is hardly used except as a part of raw meat for seasonings and soups, or as raw material for pet food,
The fact is that it is disposed of as industrial waste. The reason is that the conventionally proposed drying method of chicken meat as described above requires complicated processing steps and is expensive, and when the waste chicken is particularly processed by the conventionally proposed method, the meat becomes lumpy. This is because the original taste of chicken cannot be obtained, and hard and good texture cannot be obtained.

The present invention has been made in view of the above-mentioned circumstances, and has a simple processing process, can significantly reduce the production cost as compared with the conventional dry meat production process, and can reduce the amount of dried meat even for waste chicken. The purpose is to obtain inexpensive and delicious dried chicken that has a juicy feeling, has the original taste of chicken, and is soft and has a good texture, and aims to effectively use the waste chicken for food. .

[0005]

As a result of repeated experiments to achieve the above-mentioned object, the present inventor has found that chicken has a large amount of unsaturated fatty acids. The skin and fat were separated and removed, and the fat was separated by heating the remaining meat mass in a state of being cut and divided into a plurality of pieces. Conversely, the chicken meat was pressure-heated in the same state as the skin. It was discovered that the muscle fiber does not shrink, the meat does not become hard, the amount does not decrease, and the lipid separation is performed well while maintaining the original taste of chicken. As a result, the present invention has been achieved.

That is, in order to achieve the above object, the dried chicken of the present invention is prepared by boiling chicken whole with pressure in a pressure cooker with the skin on it, and then subjecting the chicken to high-pressure heat treatment to extract fats and oils.
It is characterized in that it is immersed in a seasoning liquid and fried in a state in which the skin and bone are removed, the meat part is torn and broken, and then dried to form a beef jerky. Then, by performing a smoke treatment after the drying treatment, a more flavored dried chicken can be obtained.

The method for producing dried chicken according to the present invention for obtaining the dried chicken comprises a heat treatment step of extracting the fat and oil by boiling the whole slaughtered adult chicken in a pressure cooker, removing the skin and bone, and removing the meat. Dissolving step of tearing along the fiber into small pieces of meat, frying step of immersing the above small pieces of meat in a hot seasoning liquid and frying until the seasoning liquid disappears, drying step of heating and drying the small pieces of meat fried in the seasoning liquid It is characterized by consisting of. In the above-mentioned stir-friing step, by further frying with margarine after the seasoning liquid has disappeared, dried chicken meat having a more moist feeling can be obtained.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail. The method for producing dried chicken according to the present embodiment includes a high-pressure boiling process, a defrosting process, a stir-fried process, a drying process, and a smoke treatment process, and each process will be described below. First, in the high-pressure boiling treatment step, the whole adult slaughtered chicken that has been slaughtered is boiled in a pressure cooker with its skin covered, and heated at a high pressure for about 30 minutes after the start of steam ejection from the safety valve of the pressure cooker. As a result, the meat becomes soft and boiled, and the fat is extracted from the meat into juice and floats on the surface, so that the fat can be removed. At that time, the meat is cooked with skin,
Fat is properly removed from the meat, and the taste is also properly suppressed, and even the waste chicken does not become hard.

Thereafter, the chicken is taken out of the pan, the skin is removed, and the meat is loosened to an appropriate size. The peeled adult can be easily unraveled by manually tearing the meat along the fiber direction, and the meat and bone can be easily separated (leaving step).

[0010] The meat pieces cut into fibrous shapes are immersed in a heated seasoning liquid in a pan and fried in this state until no water is present. When water is gone, lightly fry with margarine. As a result, the taste has a moist feeling, and it is possible to effectively eliminate the crumpled feeling peculiar to dry meat (a stir-fry step). The seasoning liquid is soy sauce, sugar,
It is made by mixing mirin, awamori, chili and butter,
The seasoning liquid in the present invention is characterized by adding awamori, chili and butter in addition to soy sauce, sugar, and mirin. In particular, awamori has a strong awamori flavor when its component ratio exceeds 20% by weight. If the amount is less than 3% by weight, the effect of awamori is small, so the amount of awamori to be added is preferably in the range of 3 to 20% by weight, more preferably 10 to 15%.

[0011] Then, 70 ° C.-8
Dry at a temperature of 0 ° C. for 30 to 60 minutes (drying step). However, the temperature condition of the drying step is not necessarily limited to the above condition, and can be appropriately selected depending on the amount, the drying time and the temperature. For example, when drying while stirring in a high-temperature atmosphere, drying can be performed in a short time.
Through the above steps, beef jerky-like delicious and soft dried chicken that is optimal for sake appetizers and the like can be obtained, but by further smoke treatment, more flavorful dried chicken can be obtained.

[0012]

EXAMPLE An adult waste chicken from which the head, legs and internal organs had been removed was processed through the above steps. The seasoning liquid used at that time was prepared by mixing the following raw material ratios, and was used at a ratio of 340 g to 370 g per 1 kg of meat. Soy sauce 50 parts by weight Sugar 22 parts by weight Mirin 13 parts by weight Awamori 13 parts by weight Pepper A little butter 0.5-2 parts by weight

[0013] Since the above-mentioned seasoning liquid of the present embodiment uses awamori and chili in particular, it increases the flavor of chicken and
Chicken can be kept from becoming hard, and can be maintained without losing its flavor even after long-term storage due to its bactericidal effect.
The drying was carried out at a furnace temperature of 75 ° C. for 40 minutes using a commercially available infrared dryer for food drying. The resulting dried chicken is further smoked using a cherry smoked wood for approximately 4 days.
Time smoked.

The beef jerky-shaped dried chicken obtained as described above is sealed in a small bag in a synthetic resin packaging bag, sealed with an oxygen absorber, stored for 3 months, and opened and eaten after 3 months. I tried. As a result, the chicken does not have any dryness-specific crunchiness or bulkiness, and has chicken-specific flavor,
And it was soft and moist, and was easier to eat than the conventionally provided dry meat such as beef jerky. Further, in this example, since the smoke treatment was performed, a unique flavor was obtained, and the taste was further improved. When the dried chicken obtained in this way was fed to 10 people including men and women and children, all 10 people were soft and tasty, and they did not get tired of eating. Was the answer.

[0015]

As described above, according to the present invention, dried chicken can be obtained at a low cost by a simpler production process than in the prior art, and the obtained chicken has a sensation and dryness peculiar to dried meat. It has no taste of chicken meat, is soft and moist, and is easier to eat than conventionally provided dry meat such as beef jerky. As a result, it is possible to effectively use waste chickens that have hardly been used for meat in the past, which greatly contributes to the management of poultry farmers.

Claims (5)

[Claims] Claims 1. A chicken is subjected to high-pressure heat treatment to extract fats and oils,
Dried chicken meat characterized by being immersed in a seasoning liquid and sautéed in a state in which the skin and bone have been removed, the meat part has been torn and broken, and further dried to beef jerky. 2. The dried chicken according to claim 1, which is smoked after the drying treatment. 3. A high-pressure boiling step in which the whole adult slaughtered chicken is boiled in a pressure cooker with water to extract oils and fats, and a disintegrating step in which the skin and bones are removed, the meat is cut along the fibers and cut into small pieces of meat. A method of immersing the flakes in a hot seasoning liquid and frying until the seasoning liquid disappears, and a drying step of heating and drying the flakes fried with the seasoning liquid. 4. The method for producing dry meat according to claim 3, wherein, in the stir-friing step, the seasoning liquid is exhausted, and then the margarine is further stir-fried. 5. The method for producing dried meat according to claim 3, further comprising, after the drying step, a smoke treatment step of smoke-treating the strip meat.