JP2005168475A - Processed product of chicken and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new preparation method for chicken and expand application of the same to be taken as snack and between-meals refreshment. <P>SOLUTION: The processed product of chicken is constituted by uniformly mixing and kneading minced chicken with a meat adhesive and a seasoning solution and freezing the mixture, cutting the frozen mixture to be prisms having a predetermined length, battering the same in the frozen state, subsequently blending the whole and freezing and frying the same. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a frozen processed product of chicken having a stick-like shape (square pillar) made of chicken as a raw material and a fried cooked product thereof.

  In the past, there were no cooked products made from chicken meat as a raw material and fried in a prismatic stick shape.

Use an adhesive on the chicken mass, freeze it, cut it to a predetermined thickness under freezing to make a piece of meat structure, and get steak meat. There is a proposal of an invention to freeze or fry in oil (see Patent Document 1), and as a method of bonding chicken pieces without heating, a meat adhesive is added to the meat chunk, molded, frozen, and bonded ( Patent Document 2). In addition, a proposal has been made on a processed chicken product of a fish cake style in which chicken is ground and a molded product having a required food shape is fried in oil.
JP-A-6-245736 (1 page) JP 52-122657 A (1 page) JP 2000-312569 A (1 page)

  However, in any of the above proposals, chicken meat is minced and frozen into a meat lump using meat adhesive and a mold, cut into square pillars, fried in oil and processed into a snack or snack-like style It is not a thing.

  Currently, chickens such as broilers, which are bred in large quantities, have attracted attention as a healthy high protein source that is less expensive and less expensive than other meats from a health-oriented perspective.

  In addition, even if chicken is an adult bird, its body is relatively small, so the size of the steak is limited, and certain parts preferred by consumers, such as thigh meat and wing meat, are excluded. Other parts are sold as low-priced products as minced meat and scrap meat.

  Also, chicken is a natural product, so if you remove parts that are popular with consumers, such as thigh meat, chicken wings, and scissors, other parts that are inevitably unpopular will remain and will be sold at a low price. The utilization method to increase the added value of the remaining meat was a difficult and difficult problem to solve in the chicken industry.

  Accordingly, there has been a demand for a product with a high added value by using a constantly surplus breast meat or a small piece of meat as a raw material.

  As one of the countermeasures, the chicken is minced and processed into a sphere, or the skewer is stabbed into a skewer, the minced meat is wrapped in a stick on a skewer and baked or oiled. The meat pieces that have been fried are known as processed chicken products.

  Thus, as a result of earnest research, the present inventors have found a new field of chicken utilization. Compared to other meats, chicken has less fat and becomes crunchy when baked, so its cooking method and application are limited. Therefore, the chicken meat minced and kneaded with the meat binder is re-formed into a meat lump by freezing, cut into a prismatic shape, fried in oil, and a snack-like processed product that serves as a snack or snack for sake. By obtaining, it was possible to be part of the solution of the above problem.

  Conventionally, what is called chicken nuggets in which chicken chunks are fried in oil is known, but there were no chicken-like processed products in the form of potato fry-like prisms sold in fast food stores.

  In addition, chicken meat is softer than other meats, so if you don't make it into minced meat, it will be processed into a prismatic shape and fried in oil. It was difficult to obtain a stick-shaped deep-fried processed product with a square pillar with a corner.

  In addition, when meats with different parts are fried together at the same temperature, there is a disadvantage that the fried food is not uniform. Furthermore, when fried in oil, depending on the thickness of the part or the prism, there was a problem that the meat became hard and finished.

  In order to solve the above-mentioned problems, the present invention uses a lump of chicken, once it is minced, then re-molded into a material with uniform properties using a meat binder, and freezes it. In addition, a product that has been cut into a prismatic stick shape (hereinafter referred to as a “prism stick”) is deep-fried with oil to obtain a uniform texture, physical properties and shape that do not cause bending, etc. The purpose is to industrially mass-produce processed chicken products that serve as a snack and snack for a new type of snack-like flavor.

  That is, chicken can be eaten deliciously like other meats such as beef. In addition, a new cooking method and use other than the conventional cooking method and use are proposed, and the product of the present invention can be treated as a snack.

  The invention of the product is that the chicken meat made into minced meat is uniformly kneaded with the meat adhesive and seasoning liquid, frozen, cut into rectangular columns of a predetermined length, battered in the frozen state, This is a blended and frozen processed prismatic chicken product. The meat paste and seasoning liquid are evenly kneaded and frozen into minced chicken, put into a mold, and frozen. This is a prismatic chicken product that is cut into square pillars, battered and then blended and frozen. In addition, meat adhesive and seasoning liquid are uniformly kneaded into minced chicken, put into a mold and frozen, cut into rectangular columns of a predetermined length, battered, and blended as a whole The frozen product is a prismatic chicken product fried in oil. The minced chicken is evenly kneaded with meat adhesive and seasoning liquid, put in a mold and frozen. It is a prismatic processed chicken product that is cut into a rectangular column of a predetermined length, attached with a batter, and then blended and frozen, then fried in oil and stored frozen. Moreover, a prism is the processed chicken product of the said prism shape made into 5-15 mm square.

  Next, the invention of the method is that the minced chicken meat is uniformly kneaded with the meat adhesive and seasoning liquid, frozen, cut into rectangular columns of a predetermined length, and battered in a frozen state. This is a method of manufacturing processed prismatic chicken products that have been blended throughout and then frozen and stored. The minced chicken is kneaded uniformly with the meat adhesive and seasoning liquid, and then frozen in a mold. Then, this is a method for producing a processed prismatic chicken product in a prismatic shape, which is cut into prisms of a predetermined length, battered, blended over and then frozen. In addition, after mixing the meat adhesive and seasoning liquid uniformly into minced chicken, put it into a mold and freeze it, then cut it into square pillars of a predetermined length, attach batter, This is a method of manufacturing a prismatic chicken product that has been blended and frozen, and then fried in oil. After the kneaded chicken is uniformly kneaded with meat adhesive and seasoning liquid, it is placed in a mold. It is characterized by freezing, cutting it into prisms of a predetermined length, attaching a batter, blending the whole, frozen the frozen thing, and then frying it and storing it frozen This is a method of manufacturing a prismatic processed chicken product. Furthermore, a prism is a manufacturing method of the above-mentioned prism-shaped chicken processed product made into 5-15 mm square.

  According to the present invention, a processed chicken product having an unprecedented shape can be obtained with a prismatic stick like a potato fry. The processed chicken product according to the present invention is easy to eat and has the effect of satisfying the user's taste as a snack, a snack of sake, or a snack for children, with a novel flavor and shape that have not existed before.

  Eating this contrasts the fried color of the surface with the chicken, which is visually appealing, combined with the crunchy texture of the surface, the softness of the internal chicken and the juicy texture, There is an effect of obtaining a new type of snack-style processed chicken that can entertain both the visual and texture.

  As for the processed chicken product of the present invention, those that are frozen and not fried in oil are distributed in a frozen state, so that the consumer only needs to cook with oil when eating. It can be stored for a long time without impairing the flavor, and can be easily cooked whenever necessary.

  In addition, what is fried in oil and frozen is circulated in a frozen state, so it can be stored for a long time, and if heated in a microwave just before eating, it can be easily fried and inferior There is an effect that processed chicken products are obtained.

BEST MODE FOR CARRYING OUT THE INVENTION

  The raw chicken used in the present invention is obtained by removing the skin, tendons and fat from the meat chunks obtained by removing bones. When this is fried in oil, the inside is finished white, which is visually preferable.

In addition, when minced meat is made by mixing each part, it becomes a single ingredient as a raw material as a result of mixing each part, so when this is fried in oil, What is necessary is just to consider the mixture ratio from which the rate which a bending | flexion, a bending, etc. generate | occur | produce decreases.

Then, this is put into minced meat by mitto chopper or silent cutter.
The size of the ground meat mesh may be 2 mm to 30 mm, but is preferably 4.8 mesh from the texture when fried with oil.

  If a mesh with a mesh size less than 2 mm is used, eating it will cause the texture of the meat to be lost, and if it exceeds 30 mm, the tissue will be rough and the finish will not be clean.

  Any kind of meat binding agent can be used as long as it is a commonly used meat binding agent such as casein, agar, gluten, konjac, and other commercially available meat binding agents.

  The seasoning solution has a light salty taste and uses low-concentration saline. The concentration of the salt can be adjusted according to preference.

  Next, the minced meat, the meat binder, and the seasoning liquid are uniformly kneaded with an ordinary kneader. This is molded into a thick lump using a retainer, and the retainer mold is deep and is frozen while it is in the mold.

  The depth of the retainer is preferably such a thickness that can divide and cut the minced meat chunk in a frozen state into multiple layers, and in the case of one layer formed, there is a disadvantage that it breaks when it is frozen and taken out from the retainer To do. In addition, the retainer may not be used in the case of a small amount of production, but since waste is increased, it is desirable to use a mold in the case of mass production.

  Therefore, it is put in a freezer at −15 ° C. to −35 ° C., frozen, and kept as it is for 12 hours or more.

  Next, the thick lump formed by the retainer is sliced into a plate shape with a slicer about 9 mm thick. Further, this plate-shaped material was cut into a prismatic stick of about 9 mm by hand cutting.

  When cutting with a prismatic stick, cutting with a slicer removes the thickness of the cutter blade as swarf, resulting in high loss and waste. In some cases, a cutter may be used.

  If the thickness of the prismatic stick is less than 5 mm, it will be easy to break during processing, and the meat part will be cooked before the surface becomes fried, and 15 mm. If you use a thick prism that exceeds, it takes time for cooking when fried in oil, the passage of oil to the center of the prism becomes worse, and the cooking time becomes longer, so the fried color of the surface becomes stronger It is not preferable because it ends. Considering the above circumstances, the thickness of the prism is in the range of 5 mm to 15 mm, preferably 9 mm.

  The length of the prismatic stick may be appropriate, but if it is made longer, it will be easily broken during processing. Therefore, in this embodiment, the prismatic stick is 90 mm × 9 mm × 9 mm in length, and the weight per one is about 10 g.

After that, buttering is performed on the prismatic stick, but batter liquid is used.
Do not dust. When powdered, the garment part becomes thick, and when fried in oil, it becomes powdery and the texture is impaired.

  The batter is made mainly of starch and is dissolved in water to obtain a batter solution that can be put on a prismatic stick. Apply to the entire surface of the prismatic stick.

Next, this is blended. The blender is prepared by blending the following.
Mainly composed of wheat flour, fine bread crumbs, starch, spices, seasonings, etc., so that the total amount is 100% (% by weight). The composition can be changed according to preference.

  What mixed the above is used by mixing uniformly. This is uniformly applied to the entire surface of the prism attached to the batter liquid.

  After completion of the above-mentioned treatment, it is placed in a freezer at -15 ° C to -35 ° C and subjected to freezing in a conventional manner. Packaging uses ordinary packaging bags (with cold resistance), wraps an appropriate number, distributes and sells them as frozen products.

  The user or consumer can cook the product that has been frozen in its frozen state as it is, fried in oil, and can be stored for a long period of time. The necessary amount can be cooked easily and is convenient.

  For frying, use a normal fryer for mass production. It is desirable to cook quickly in a short time at a relatively high temperature of 165 ° C to 175 ° C. As fried oil (edible oil), soybean oil, salad oil, rapeseed oil, corn oil, olive oil, safflower oil, or the like can be used, or a mixture of these in an appropriate ratio may be used.

  When cooking at home, use a fried pan for tempura.

  The cooking time is performed for an appropriate time while checking the degree of frying until the surface of the prism is fried. When the surface is fried, the inside of the prismatic stick is fully cooked.

  The processed chicken product of this invention uses a meat adhesive, so the minced meat is well adhered to each other, and even during frozen storage or fried in oil, the minced meat may be separated or deformed There is no.

The fried food can be drained and the freshly fried food can be sold at the store.
Further, the fried product can be drained and sealed in a normal packaging bag, and then frozen and stored as a product sales unit. Store and distribute in a frozen state to withstand long-term storage.

  When eating this, if it is reheated with a microwave oven or the like, it can be eaten in the same state as freshly fried, which is convenient and convenient.

  When packaging is complete, a metal detector is used to detect the presence or absence of metal fragments in the product during the manufacturing process to confirm product safety.

  In the following, the present invention will be specifically described with reference to FIG.

  Choose chicken breasts that are brilliant and glossy, and have 5,000 g of skin and bloodless parts removed. When the breast is fried in oil, the finished product has a white finish and a good appearance.

  When 5,000 g of the above breast meat is made into a 4.8 mm mesh with a normal meat chopper, 5,000 g of minced meat is obtained.

  125 g of meat adhesive (trade name Activa TG-M, manufactured by Ajinomoto Co., Inc.) is stirred well in 12.5 cc of water and dissolved so as not to cause lumps.

  Prepare a 0.2% strength saline solution as a seasoning solution.

  To the 5 kg of minced meat, the dissolved meat adhesive and 50 cc of the seasoning liquid are added, and 0.03% (% by weight) of phosphate of minced meat is added to increase the water retention of the meat. In addition, the mixture is uniformly kneaded for about 5 to 10 minutes using a normal kneader.

  Next, this kneaded product is retainer-molded using a retainer. The retainer is in the shape of a rectangular deep flat dish, but the retainer is 80 mm × 90 mm × 300 mm deep. 2,600 g of the minced meat is put into this, the shape is adjusted, and it is kept in a freezer at −15 ° C. to −35 ° C. for 12 hours or longer.

  As a result, two thick rectangular solids (about 2.5 kg) of 80 mm × 90 mm × thickness 300 mm are obtained.

  Next, this is cut into a 9 mm thick plate using a cooking slicer, and each cut plate is manually cut into 9 mm square and 90 mm long prisms (rectangular columns). Stick).

    Next, each of the respective prismatic sticks is immersed in the batter liquid and battered, so that it is uniformly applied to the entire surface thereof.

A batter is prepared by dissolving 600 g mainly composed of starch with 840 cc of water and dissolving so as not to cause lumps, to obtain a batter solution, and put it on a prismatic stick. Apply to the entire surface of the prismatic stick.

  Furthermore, braiding is performed on a prismatic stick.

Next, this is blended. A blender having the following blending ratio (% by weight) is prepared in advance.

  The fine bread crumb preferably has a particle size of 1 mm mesh or less, has a good mouthfeel when eaten, and has a good appearance.

Moreover, as a spice, the following are selected suitably, and it mixes and uses it.
Paprika, sage, ginger, turmeric, coriander, cumin, metch, fennel, chili, cinnamon, chimpi, nutmeg, clove, laurel, allspice, black pepper, garlic, soybean, corn, sweet potato, potato, onion, tapioca, etc. .

  As the seasoning, glutamic acid, inosinic acid, and guanylic acid are used in appropriate combination, but other seasonings may be used according to preference.

  What mixed the above is used by mixing uniformly. Blending is performed so as to wrap the entire surface of each prismatic stick.

  Since the individual prism sticks are blended as a whole, the prism sticks are less likely to stick to each other during freezing and become difficult to separate.

  The blended product is packaged in a conventional manner addressed to 1,000 g (cold-resistant) and stored frozen as a sales unit of the product. Distribution and sales are performed in a frozen state.

  An example in which the frozen prismatic stick obtained in Example 1 is fried and cooked will be described.

  3 liters of corn oil is put into a normal fryer and heated at 165 ° C. to 170 ° C., and 10 prismatic sticks obtained in Example 1 are changed into a fried color by heating the surface of the prismatic stick. Heat for about 1 minute 30 seconds until In this case, the center temperature of the prism is set to about 72 ° C. When the oil was removed, a processed chicken product with a prismatic shape like a potato fried was obtained.

  Since the frozen product is cut into a prismatic stick in a frozen state and then frozen as it is, the corner of the prismatic stick is not broken. Therefore, the obtained product was a processed chicken meat fried in stick-like oil with a square column with good appearance.

  After the product obtained in Example 2 is drained, it can be packaged normally for 300 g and stored frozen in a freezer. It can also be sold as a cooked product.

  When this was eaten, it was reheated and cooked in a microwave oven at home, etc., and a processed chicken product that was not fried and inferior was obtained.

  This invention uses chicken meat as a raw material, and a high value-added product can be obtained by a new processing and cooking method. As a snack, a snack of sake, or a snack for children, it has an unprecedented new flavor and shape. , Can satisfy the user's preference.

  Manufacturing process diagram

Claims (10)

Meat chicken and seasoning liquid were uniformly kneaded and frozen into minced chicken, cut into rectangular columns of a predetermined length, battered in a frozen state, then blended throughout and frozen A processed prismatic chicken product. Mix the meat adhesive and seasoning liquid uniformly with minced chicken, freeze it, place it in a mold, freeze it, cut it into square pillars of a predetermined length, batter it, and blend the whole A processed prismatic chicken product characterized by being frozen. Mix chicken meat and seasoning liquid uniformly into minced chicken, freeze it in a mold, cut it into square pillars of a predetermined length, batter it, and blend the whole. A processed prismatic chicken product characterized by deep-fried oil. Mix the meat adhesive and seasoning liquid uniformly into the minced chicken, put it in a mold and freeze it, cut it into square pillars of a predetermined length, attach a batter, and blend the whole. A processed prismatic chicken product characterized by deep-fried and frozen in oil. The prismatic chicken product according to claim 1, wherein the prism is 5 to 15 mm square. Meat chicken and seasoning liquid are uniformly kneaded and frozen into minced chicken, cut into rectangular columns of a predetermined length, battered in a frozen state, then blended throughout, and then frozen. A method of producing a processed prismatic chicken product characterized by being preserved. Mix the meat adhesive and seasoning liquid uniformly with minced chicken, freeze it, place it in a mold, freeze it, cut it into square pillars of a predetermined length, batter it, and blend the whole A method for producing a processed prismatic chicken product characterized by being then frozen. After mixing the meat adhesive and seasoning liquid uniformly with minced chicken, put it into a mold and freeze it, then cut it into prisms of a predetermined length, attach batter, and blend the whole A method for producing a prismatic processed chicken product, characterized in that the frozen product is then fried in oil. After mixing meat adhesive and seasoning liquid uniformly with minced chicken, put it into a mold and freeze it, cut it into square pillars of a predetermined length, attach batter, and blend the whole. A method for producing a processed prismatic chicken product, wherein the frozen product is then fried in oil and then stored frozen. 10. The method for manufacturing a processed prismatic chicken product according to claim 6, wherein the prism is 5 to 15 mm square.

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