JP2006061132A - Processed product of chicken and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a Japanese cracker-like food of chicken by making the chicken very thin and deeply frying the thinned chicken, and a coat for wrapping an ingredient for a food, as a new application of the chicken. <P>SOLUTION: The processed product of the chicken is obtained by sandwitching the minced chicken between sheets obtained by superposing a sheet for covering the chicken on a sheet for rolling in the same shape and folding the superposed sheets in an accordion shape, rolling the sandwiched product by a rolling means to provide a chicken sheet, rapidly freezing the chicken sheet, applying a separating powder to both the surfaces of the chicken sheet, wrapping the whole chicken sheet with the sheet for covering the chicken, and rapidly freezing the product. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a processed chicken product. More specifically, it is a thin sheet-like processed chicken product formed from chicken, a chicken cracker made from chicken as a raw material, a skin that wraps food ingredients, and a method for producing the same.

  Conventionally, chicken is used as a raw material and is processed thinly. For example, waste chicken meat is sliced and seasoned with seasonings and various spices, then heated to a semi-processed state, further rolled through a narrow roller, or manually extended. Then, after processing for a short time with high temperature oil, the processing method of the chicken immersed in a seasoning liquid is known (refer patent document 1).

In addition, fried confections have been proposed in which chicken is rolled into a thickness of about 2 mm or minced into a thin shape and fried in oil (see Patent Document 2).
Furthermore, a meat mash using raw materials such as meat and fresh powder and a method for producing the same have been proposed (see Patent Document 3).

  However, the thing of the said patent document 3 is a thin hamburger-shaped thing, It does not relate to the skin | wrap which wraps a chicken cracker thru | or thin flexible sheet-like ingredients.

            Japanese Patent Laid-Open No. 5-268910 (page 2)             JP-A-6-277004 (page 2)             JP 11-32685 A (2nd page)

Chicken, along with beef and pork, is preferred by consumers and is consumed in large quantities.
In recent years, chicken meat is considered to be a healthy meat because it contains less fat than beef and pork, and has been reviewed from a health standpoint.

  On the other hand, since the taste of chicken is biased toward specific parts such as thigh and chicken wings, demand for these specific parts is large, and the supply-demand relationship for each part of chicken is unbalanced. As a result, since the animal, which is a natural product, is a raw material, if the consumption is biased to a specific part, it is inevitable that the stock of the wholesaler inevitably becomes surplus due to an increase in the stock of other parts.

  In particular, there is a problem that breast meat with a small amount of fat is always excessive.

  Therefore, it is desired to develop a new product using the part that tends to become surplus, to expand the scope of its use as a new food ingredient or material, and to eliminate the demand imbalance It is.

Conventionally, thinly-processed chicken meat is known, but these are thin hamburger-shaped, and have a thickness and properties that cannot be supple and have a skin function for wrapping ingredients.
Moreover, when raw chicken was simply thinly spread into a sheet shape, frozen and stored, and then thawed, the chicken sheet collapsed into pieces and lacked storage stability.

  Therefore, the present invention provides a thin 0.2 to 3.0 mm chicken sheet-like processed product having a skin function of wrapping and cooking ingredients with chicken rice crackers and supple using surplus chicken. To do.

  Therefore, as a result of the above-mentioned circumstances, the inventors have developed a new product that uses this surplus and winning portion of chicken, and as a result of diligent research aimed at eliminating the imbalance between supply and demand, It has become possible to expand the use of chicken meat by developing a new cooking method.

  In the process of the present invention, raw chicken breast or / and chicken breast is used as a raw material, this is used as a rolling sheet and a covering sheet covering the chicken sheet, and this is rolled to an extremely thin thickness. A sheet having a sheet shape of 0.2 to 3.0 mm (hereinafter referred to as “chicken sheet”) was obtained.

  By wrapping the chicken sheet with this covering sheet, it is possible to prevent the chicken sheet from being broken or chipped, to facilitate subsequent processes such as freezing and steaming, and to significantly improve the yield.

  The processed chicken products obtained in this invention are as follows.

I Within the present invention, after rolling and quick freezing, the chicken sheet is dusted on both sides of the chicken sheet and coated with the coating sheet, then rapidly frozen and the coating sheet is removed without thawing. When fried as it is, chicken rice crackers with a crispy texture can be obtained. In addition, it can be stored in a frozen state for a long time until it is fried in oil.

II After rolling, the chicken sheet coated with the coating sheet is steamed and quickly frozen, then dusted on both sides of the chicken sheet, recoated with a new coating sheet, and rapidly frozen When it is naturally thawed, it becomes a supple and flexible chicken sheet that tastes like chicken, and this provides a skin that wraps food ingredients.

  This skin can be used, for example, as a spring roll skin, a gourd skin, a wrapping skin, or a skin wrapping food ingredients.

  We have found that when food ingredients are packaged using this skin, we can obtain foods that have unprecedented new texture and flavor, including spring rolls, gyoza, Chinese buns, and other food ingredients. I let you. In addition, it can be stored in a frozen state for a long time until it is naturally thawed.

III Furthermore, after the steaming of the above II, the rapidly frozen chicken sheet is fried in oil without thawing, and a crunchy chicken rice cracker is obtained. In addition, it can be stored in a frozen state for a long time until it is fried in oil.

That is, in the invention of the product, the same shaped chicken covering sheet is stacked on the rolling sheet and valley-folded, the minced chicken is sandwiched and rolled by rolling means, and the frozen sheet is rapidly frozen. In addition, the chicken sheet is dusted on both sides of the chicken sheet, and the whole chicken sheet is wrapped in a covering sheet, which is then quickly frozen. While the sheets are stacked and folded in valleys, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet having a thickness of 0.2 to 3.0 mm is rapidly frozen and applied to both sides of the chicken sheet. It is a processed chicken product characterized in that it is dusted and the whole chicken sheet is wrapped with a covering sheet and rapidly frozen. In addition, while rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet is rapidly frozen and the chicken sheet This is a processed chicken product that has been dusted on both sides, wrapped in a sheet of covering with a covering sheet, and then deep-frozen, and then fried in oil. While the sheet for covering is piled up and valley-folded, the minced chicken is sandwiched and rolled by rolling means, and formed into a chicken sheet having a thickness of 0.2 to 3.0 mm. It is a processed chicken product characterized by dusting on both sides and wrapping the whole chicken sheet with a covering sheet, which is then quickly frozen and fried in oil. Furthermore, while rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam. It is a processed chicken product characterized by quick freezing, removing the coating sheet, dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a new coating sheet, and quickly freezing this. A sheet of chicken with the same shape overlapped with a sheet and folded in a valley, rolled with minced chicken and formed into a chicken sheet with a thickness of 0.2 to 3.0 mm. It is characterized by heat-treating with steam, quick freezing, removing the covering sheet, dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a new covering sheet, and quickly freezing it With processed chicken A. In addition, while rolling the sheet of the same shape on the rolling sheet and then folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam. It is characterized by quick freezing, removing the covering sheet, dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a new covering sheet, and deep-frozen it. It is a processed chicken product, and it is rolled by rolling means with a minced chicken sandwiched between the rolling sheets and the same shape of the chicken covering sheet, and the thickness is 0.2 to 3.0 mm. The chicken sheet is heat-treated with steam, quickly frozen, the coating sheet is removed, the chicken sheet is dusted on both sides, and the whole chicken sheet is wrapped with a new coating sheet. Oil frozen A poultry workpiece, characterized in that fried. Moreover, a rolling means is also the above-mentioned chicken processed product made into the manual work by a rolling roller or a bar.

  In addition, the invention of the method is that the same shaped chicken covering sheet is stacked on the rolling sheet and valley-folded, the minced chicken is sandwiched and rolled by rolling means, and the frozen sheet is rapidly frozen. After that, the chicken sheet is dusted on both sides, and the whole chicken sheet is wrapped with a covering sheet, which is rapidly frozen, and this is a method for producing a processed chicken product. While the sheets for covering chicken are stacked and valley-folded, the minced chicken is rolled by rolling means and formed into a chicken sheet having a thickness of 0.2 to 3.0 mm. This is a method for producing a processed chicken product characterized by dusting both sides of a chicken sheet, wrapping the whole chicken sheet with a covering sheet, and rapidly freezing it. Furthermore, while rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet is rapidly frozen and then the chicken sheet This is a method for producing processed chicken products characterized in that the chicken sheet is wrapped in a sheet for coating and the whole is wrapped in a covering sheet, and then quickly frozen, and then fried in oil. While the same type of chicken sheets are stacked and folded in a valley, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet having a thickness of 0.2 to 3.0 mm is rapidly frozen. After that, the chicken sheet is dusted on both sides, and the whole chicken sheet is covered with a covering sheet, and the frozen sheet is deep-frozen and fried in oil. In another invention, while rolling the sheet of the same shape on the rolling sheet and valley-folding, sandwiching the minced chicken with a rolling means, and forming the chicken sheet with steam Processed chicken, characterized by heat-treating, quick-frozen, removing the coating sheet, then dusting the chicken sheet on both sides, wrapping the whole chicken sheet with a new coating sheet, and quickly freezing it In the manufacturing method of the above, a sheet for covering chicken with the same shape is overlapped on a sheet for rolling, and the sheet is rolled by a rolling means with a minced chicken sandwiched between them, and a thickness of 0.2 to 3.0 mm The chicken sheet is heat-treated with steam, snap-frozen, the coating sheet is removed, and then both sides of the chicken sheet are dusted, and the whole chicken sheet is wrapped with a new coating sheet. Quick freeze It is a manufacturing method of processed chicken products, wherein. Furthermore, while rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam. It is characterized by quick freezing, removing the covering sheet, and then dusting both sides of the chicken sheet, wrapping the whole chicken sheet with a new covering sheet, and deep-frozen it. It is a manufacturing method of processed chicken products, and while rolling the sheet of the same shape on the rolling sheet and valley-folding, the chicken is minced and rolled with a rolling means, with a thickness of 0.2 What is formed on a ~ 3.0mm chicken sheet is heat-treated with steam, rapidly frozen, the coating sheet is removed, and then the both sides of the chicken sheet are dusted, and the whole chicken sheet is coated with a new coating sheet. Wrap this and suddenly Those frozen, is also a process for the preparation of processed chicken products, characterized in that fried. Furthermore, a rolling means is the manufacturing method of the above-mentioned processed chicken product made into the manual work with a rolling roller or a bar.

  By wrapping this chicken sheet with a covering sheet, the thin chicken sheet can be prevented from breaking and chipping, facilitating subsequent processing operations such as freezing and steaming, and the chicken sheet can be prevented from being folded and chipped. It became possible to improve.

  According to this invention, the skin which wraps various foodstuff ingredients, such as the spring roll skin | skin which has a novel food texture and taste, the dumpling skin, the shumai skin, the skin | wrap which wraps a candy, is obtained. Since this can be stored in a frozen state, it can be stored for a long time.

  New processing methods using surplus parts have the effect of opening up new uses for chicken.

  Moreover, when the quick frozen thing or the thing frozen by steaming is fried in oil without thawing | decompression, a snack-style chicken rice cracker is obtained.

BEST MODE FOR CARRYING OUT THE INVENTION

  Conventionally, the skin that wraps food ingredients has been made from dough made from starch, wheat flour, etc., and kneaded with water, and the skin that wraps food ingredients made from chicken is not known. .

  In addition, chicken is used, and it is known that it is processed thinly, but it is a thin hamburger-like one, which is thinned to 0.2 to 3.0 mm and wraps supple food ingredients. No one is known.

  A processing method for making the raw material into a thin chicken sheet will be described.

This invention solves the said subject by using together the sheet | seat for rolling, and the sheet | seat for coating | covering the whole chicken sheet | seat.

  Raw chicken is used as the raw material of the present invention, but fillet, chicken breast, or a mixture of these can be used.

  The raw material of this invention uses chicken mince. Ginger, garlic, spices such as pepper, seasonings, etc. may be seasoned in advance.

  On the synthetic resin rolling sheet, a covering sheet covering the extremely thin synthetic resin chicken sheet having the same dimensions as the rolling sheet is placed, and this is folded into two in a valley fold. Put the minced chicken in a spherical shape between the sheets.

  This is divided into several stages by a rolling mill and rolled in order, finally forming a rectangular chicken sheet having a thickness of 0.2 to 3.0 mm.

  The sheet for rolling is preferably made of vinyl or polyethylene and has a thickness of about 0.2 mm to 0.5 mm. Those having a thickness of less than 0.2 mm are too soft, and those having a thickness of more than 0.5 mm are too hard to cause problems in rolling.

  The rolling sheet may be a so-called clear sheet used as office supplies.

  The covering sheet is preferably made of vinyl or polyethylene and has a thickness of about 0.01 mm to 0.10 mm. A chicken sheet having a thickness of less than 0.2 mm is thin and easily broken or torn, and is too thin to be suitable for wrapping ingredients.

  In addition, a chicken sheet having a thickness of more than 3.00 mm lacks flexibility and is not preferable for wrapping ingredients, and the chicken sheet has a strong taste of chicken, which is not preferable as a skin for wrapping ingredients. .

  In addition, chicken sheets with a thickness of 0.20 mm to 3.00 mm should be processed thinly by hand using a rolling bar and a rolling sheet, using a rolling sheet and a covering sheet, without using a rolling roller. You can also.

  In addition to the above-described method, the thin processing method can be press-pressed stepwise from the upper direction and thinly extended.

  Further, since the covering sheet covers the whole chicken sheet, it has the effect of preventing the chicken sheet from being broken or chipped, and further facilitates handling during processing operations.

  A processed product for use in I to III is obtained by performing the following processing on the chicken sheet in a state of being rolled thinly using the rolling sheet and the coating sheet and coated with the coating sheet.

I Chicken rice crackers are performed in the following manufacturing process.

(I) A sheet for rolling is removed from a sheet rolled and rolled using a sheet for rolling and rolling, and a chicken sheet coated with the sheet for covering is removed.

(Ii) Quick freeze once.
The rolled thin chicken sheet is soft and difficult to handle, and when it is forced to work, it can be broken, torn, chipped and bent, so it freezes as it is. Continue until the chicken sheet is hardened by rapid freezing. The quick freezing may be performed so that the chicken sheet can be handled.

(Iii) Remove the coating sheet.
The covering sheet is peeled off from the chicken sheet sandwiched between the covering sheets folded in half. Since the chicken sheet is hardened in a frozen state, the next dusting operation is performed in this state.

(Iv) Dust.
The chicken sheet from which the covering sheet is removed is dusted on both sides, and the chicken sheet is uniformly dusted with starch on both sides. The flour is made so that the front and back surfaces become white with potato starch, wheat flour, etc. on the chicken sheet. This flour will act as a garment when fried in oil. Also, if not dusted, when fried in oil, the chicken sheet will shrink and finish.

(V) The chicken sheet is covered with the covering sheet.
The ends of the four sides of the covering sheet that have been removed are folded, and the entire chicken sheet is covered with the covering sheet so that no exposed portion is generated. The coating sheet serves as a separator when rapidly frozen, and also serves to prevent the chicken sheets from sticking to each other.

(Vi) Exterior packaging with a packaging material.
The chicken sheets coated with the covering sheet again are packed together in a predetermined number and packaged with a cold-resistant packaging material.

(Vii) This is snap frozen and stored.
The coating sheet serves as a separator when rapidly frozen, and also serves to prevent the chicken sheets from sticking to each other. Distribute in this frozen state to make chicken rice crackers.

(Viii) Chicken rice crackers are obtained.
If this frozen product is fried directly with oil, chicken rice crackers are obtained. If the purchaser does not thaw the frozen chicken sheet, removes the covering sheet, and fries the frozen chicken sheet with oil, a crisp chicken rice cracker is obtained. It can be used as a snack or snack for sake.

II Carry out the following manufacturing process for wrapping food ingredients.

(I) Rolling First, the rolling sheet is removed from the thin rolled sheet using the rolling sheet and the covering sheet.

(Ii) Steaming.
The steaming time is 30 seconds to 10 minutes, but considering the thickness and number of chicken sheets, the optimal steaming time varies depending on the application of the skin. There is a need to. Considering the thickness of the chicken sheet, the number of steamed items, etc., the optimal steaming time varies depending on the application of the skin, so it is necessary to conduct a test and set the steaming heating time.

  In addition, the degree of steaming should be avoided because too much steaming will make the chicken sheet hard and easy to tear. Further, even if the chicken sheet is steamed and heated, the chicken sheets are not bonded to each other because they are covered with the covering sheet.

  In addition, the method of coating the chicken sheet with the coating sheet is to seal the chicken sheet, wrap the whole chicken sheet so that there is no exposed part, wrap the coating sheet in close contact, and steam and heat the chicken sheet. Water vapor is prevented from contacting the sheet suddenly and directly. The purpose is to prevent excessive water vapor from coming into contact with the chicken sheet and causing moisture in the water vapor to rapidly transfer to the chicken sheet.

(Iii) Quick freeze.
The rolled thin chicken sheet is soft and difficult to handle, and when it is forced to work, it can be broken, torn, chipped and bent, so it freezes as it is. Continue until the chicken sheet is hardened by rapid freezing. The quick freezing may be performed so that the chicken sheet can be handled.

(Iv) The covering sheet is removed.
After the steaming process, the coated sheet is removed by rapid freezing.

(V) Dust.
Dust all over the chicken sheet with potato starch. As the flour, potato starch, wheat flour or the like is used. This flour will act as a garment when fried in oil. Without this dusting, when fried in oil, the chicken sheet shrinks and finishes. In addition, when not fried in oil, when working, it serves to prevent chicken sheets from sticking to each other.

  After steaming and heating, the purpose of replacing the coating sheet with a new one is that when steaming and heating, a large number of water droplets accumulate inside the coating sheet, and if this is used as it is, the moisture will be transferred to the dusting powder excessively. In order to prevent this, the covering sheet is updated.

(Vi) Cover the chicken sheet with a new coating sheet.
Replace with a new coating sheet and recoat the entire surface so that there are no exposed areas on the chicken sheet.

(Vii) Exterior packaging with a packaging material.
After the renewal of the covering sheet is completed again, a predetermined number of sheets are collectively packaged with a cold-resistant packaging material.

(Viii) Quick freeze This is snap frozen and stored. Rapid freezing, storage, and distribution are performed at -18 ° C to -25 ° C.
(Ix) A skin for wrapping the food ingredient is obtained. When the above-mentioned outer packaging and quick-frozen are naturally thawed, a skin that wraps the food ingredient having a supple and soft property can be obtained.

  Natural thawing is performed after natural thawing, such as by leaving it at room temperature.

  After steaming, quick-frozen, and naturally thawed chicken sheets are supple, elastic and not easily broken, so they can be used as a skin to wrap food ingredients. It can be used.

  For example, it can be used as a skin to wrap spring roll skin, gyoza skin, shumai skin, cocoon, and other ingredients. A skin that wraps the ingredients of a new texture that tastes like chicken like never before was obtained.

  Moreover, the thickness, shape, dimension, etc. of this skin can be designed freely according to the cooking object. This can be used as a skin for wrapping ingredients.

  In the embodiment of the present invention, it was used for spring roll skin, gyoza skin, Shumai skin, and Chinese bun skin, but it goes without saying that it can be widely used as a skin for wrapping other ingredients.

  Moreover, when the steamed and heated chicken sheet was rapidly frozen and then naturally thawed, a supple skin was obtained.

III Chicken rice crackers

(I) Fried with oil The frozen preserved chicken sheet obtained in II above is fried in oil with the coating sheet removed and in a frozen state.

(Ii) Chicken rice cracker is obtained The fried chicken rice cracker is crisp. Eat freshly fried. It can be used as a snack or snack for sake.

  Next, an Example is described based on FIGS.

  The manufacturing method of the ultra-thin chicken sheet | seat used by this invention is demonstrated. 0

  In Example 1, a 1.00 mm chicken sheet was produced.

The raw material used is a raw chicken breast (300 g) minced by a chopper with a 3 mm grind.

  A coating sheet (San-Ei Kasei Co., Ltd.) for coating a polyethylene sheet of ultra-thin 0.012 mm with the same dimensions as the rolling sheet on a polyethylene sheet for rolling (thickness 0.05 mm, 500 × 600 mm) Company-made, product name HDPE sheet) is placed on top of each other, folded in half in a valley, and sandwiched with 40 g of minced chicken in a spherical shape at the center between the coating sheets.

  This is sandwiched from above and below with a rolling sheet, and the first stage is rolled with the crease at the top, the second stage is to see the rolled state, insert the rolled sheet between the rollers by changing the direction as appropriate, This is applied to a rolling roll mill (trade name: Sasami rolling mill, made by Takeuchi Kikai Co., Ltd.) which is set so that the gap between the rolling rollers is gradually narrowed stepwise (5 steps), and the rolling sheet is passed between the rollers The total thickness of the rolling sheet is processed so as to be 0.5 mm at the exit of the final stage of the rolling process.

In the first stage of rolling, the gap between the rollers was set to 8 mm, 4 mm in the second stage, 3 mm in the third stage, 2 mm in the fourth stage, and 1.00 mm in the fifth stage (final stage).
The obtained sheet was processed into a thin sheet having a size that fits within the rolling sheet and a substantially circular shape (about 180 mm in diameter) and a thickness of 1.00 mm.

  Next, the rolling sheet is removed and the chicken sheet is rapidly frozen. The quick freezing was performed at −25 ° C. to −30 ° C. in a freezing chamber for 30 minutes.

  Next, the covering sheet of the chicken sheet is peeled off once, and the both sides of the chicken sheet are uniformly dusted with starch. The dusting is done with potato starch on both sides of the chicken sheet so that the front and back surfaces become white.

Using the removed coating sheet, the chicken sheet is recoated so that there is no exposed part of the chicken sheet, and the chicken sheet is a cold-resistant packaging material (trade name HDPE sheet, manufactured by Sanei Kasei Co., Ltd.). ) 10 are packaged together and packaged, rapidly frozen and stored.
This is brought into a quick freezing chamber as it is, and then rapidly frozen.

The quick freezing was performed at −25 ° C. to −30 ° C. in a freezing chamber for 30 minutes.
This is the product unit.

  In the place where the chicken sheet became hard due to rapid freezing, if the frozen sheet was not thawed, the covering sheet was removed, and the chicken sheet was fried in 180 ° C salad oil. Things are obtained and can be used as a snack or snack for sake.

  If this is frozen, chicken rice crackers can be obtained if fried in oil when you like.

  Using 300g of raw chicken breast with minced 3mm grind with a chopper, using the rolling sheet described in Example 1 and the coating sheet, without using a rolling roller, using a rolling bar And it extended by hand work and manufactured the chicken sheet | seat of thickness 1.5mm.

  Next, the rolling sheet is removed and the chicken sheet is rapidly frozen. The quick freezing was performed at −25 ° C. to −30 ° C. in a freezing chamber for 30 minutes.

  Next, the covering sheet of the chicken sheet is peeled off once, and the both sides of the chicken sheet are uniformly dusted with starch. The dusting is done with potato starch on both sides of the chicken sheet so that the front and back surfaces become white.

  Using the removed coating sheet, recoat the chicken sheet so that there is no exposed part of the chicken sheet so that the entire surface is in close contact, and wrap the 10 chicken sheets together with a cold-resistant packaging material. Quick freeze and store.

  This is brought into a quick freezing chamber as it is, and then rapidly frozen. The quick freezing was performed at −25 ° C. to −30 ° C. in a freezing chamber for 30 minutes.

  This is the product unit.

  In the place where the chicken sheet became hard due to rapid freezing, if the frozen sheet was not thawed, the covering sheet was removed, and the chicken sheet was fried in 180 ° C salad oil. Things are obtained and can be used as a snack or snack for sake.

  If this is stored frozen and fried in oil when eating, chicken rice crackers can be obtained.

The rolled sheet is removed from the rolled sheet by the method of Example 1, and the chicken sheet is covered with the covering sheet so that there is no exposed portion.

  Next, this is steamed and heated in a steamer at a temperature of 100 ° C. for 3 minutes and then rapidly frozen. The frozen coated sheet is peeled off.

  Next, the potato starch is uniformly dusted on both sides of the chicken sheet. The dusting is performed evenly so that the front and back surfaces of the chicken sheet become white.

Then, it replaces | exchanges for the new coating | coated sheet | seat, and recoat | covers so that a coating | coated sheet | seat may adhere | attach the whole surface so that there may be no exposed part in a chicken sheet | seat.

  Ten re-coated chicken sheets are packaged and packaged with a cold-resistant packaging material, which is rapidly frozen and stored. The quick freezing was performed at −25 ° C. to −30 ° C. for 1 hour.

  This is the product unit.

  When this is naturally thawed, a skin wrapping the food ingredients is obtained.

  If it is stored frozen and thawed naturally when needed, a skin that wraps the ingredients of the food can be obtained. The obtained skin has soft and supple physical properties. It can be used as a skin for wrapping ingredients.

  When this was eaten, a skin with a new and unprecedented flavor was obtained with a soft and supple texture that tasted like chicken. It can be used as a skin for wrapping various food ingredients.

  The chicken sheet obtained in Example 3 was carried into a quick freezing chamber and snap frozen. The quick freezing was performed at −25 ° C. to −30 ° C. for 1 hour.

  This was stored frozen for one month as it was, and then naturally thawed at a room temperature of 20 ° C. The obtained skin has soft and supple physical properties. When this was eaten, a skin with a new and unprecedented flavor was obtained with a soft and supple texture that tasted like chicken. It can be used as a skin for wrapping various ingredients.

  Spring rolls were produced using this sheet. Spring roll ingredients were cooked in a conventional manner using well-known ingredients commonly used. Although this was eaten, the skin had the same texture as before freezing.

  The frozen chicken sheet obtained in Example 3 was fried with salad oil heated to 180 ° C. for 1 minute in a frozen state without thawing. A crunchy chicken rice cracker was obtained.

The frozen skin obtained in Example 3 was naturally thawed to obtain a skin wrapping food ingredients.
This was used to make spring rolls.

Spring roll ingredients were cooked in a conventional manner using well-known ingredients commonly used. Since the skin was fried in oil, a crispy texture was obtained.

  Gyoza was manufactured with the skin obtained in Example 3. Gyoza ingredients were cooked in a conventional manner using well-known ingredients commonly used.

  The obtained gyoza was mixed with the taste of chicken and the ingredients of gyoza, resulting in an unprecedented new texture and flavor.

  A Chinese bun was produced from the skin obtained in Example 3. Ingredients for Chinese buns were prepared by a conventional method using well-known ingredients commonly used. The obtained Chinese buns were supple.

The skin obtained in Example 3 was used to wrap the ingredients of Shoumai to produce Shoumai.
The ingredients of Shumai were prepared by a conventional method using well-known ingredients commonly used. As for the obtained shumai, a supple skin was obtained.

  The skin obtained in Example 3 was used to wrap the ingredients of Shumai and fried it with oil. The ingredients of Shumai were prepared by a conventional method using well-known ingredients commonly used. As for the obtained fried shumai, what the skin was crispy was obtained.

  The flow sheet figure which shows the manufacturing process of this invention.   The flow sheet figure which shows the manufacturing process of this invention.

Claims (18)

While rolling the sheet of the same shape on the rolling sheet and valley-folding, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet is rapidly frozen and formed on both sides of the chicken sheet. A processed chicken product, characterized in that it is dusted and the whole chicken sheet is wrapped in a covering sheet, which is quickly frozen. While rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the minced chicken is sandwiched and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. A processed chicken product characterized by being rapidly frozen and dusted on both sides of the chicken sheet, and the whole chicken sheet was wrapped in a covering sheet and rapidly frozen. While rolling the sheet of the same shape on the rolling sheet and valley-folding, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet is rapidly frozen and formed on both sides of the chicken sheet. A processed chicken product, characterized in that the whole chicken sheet is wrapped in a covering sheet and then quickly frozen, and then fried in oil. While rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the minced chicken is sandwiched and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. A processed chicken product, characterized by being rapidly frozen and dusted on both sides of the chicken sheet, and the whole chicken sheet is wrapped in a covering sheet, which is then quickly frozen in oil. While rolling the sheet of the same shape on the rolling sheet and folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam and rapidly heated. A processed chicken product, characterized by freezing, removing the coating sheet, dusting both sides of the chicken sheet, wrapping the entire chicken sheet with a new coating sheet, and quickly freezing it. While a sheet for covering chicken with the same shape was overlapped with the rolling sheet and valley-folded, the chicken was minced and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. It is characterized by heat treatment with steam, quick freezing, removing the covering sheet, dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a new covering sheet, and rapidly freezing this Processed chicken products. While rolling the sheet of the same shape on the rolling sheet and folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam and rapidly heated. Freezing, removing the covering sheet, dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a new covering sheet, and quick-frozen the deep-fried chicken processing Goods. While a sheet for covering chicken with the same shape was overlapped with the rolling sheet and valley-folded, the chicken was minced and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. The food is heat-treated with steam, quickly frozen, the coating sheet is removed, the chicken sheet is dusted on both sides, and the whole chicken sheet is wrapped with a new coating sheet. Chicken processed products characterized by being deep-fried. 9. The processed chicken product according to claim 1, wherein the rolling means is a manual operation using a rolling roller or a bar. While rolling the sheet of the same shape on the rolling sheet and valley-folding, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet is rapidly frozen and then both sides of the chicken sheet A method for producing a processed chicken product, characterized in that the whole chicken powder sheet is wrapped in a covering sheet and rapidly frozen. While rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the minced chicken is sandwiched and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. A method for producing a processed chicken product, characterized by rapid freezing and then dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a covering sheet, and rapidly freezing it. While rolling the sheet of the same shape on the rolling sheet and valley-folding, the minced chicken is sandwiched and rolled by rolling means, and the chicken sheet is rapidly frozen and then both sides of the chicken sheet A method for producing a processed chicken product, characterized in that the whole chicken sheet is wrapped in a covering sheet and rapidly frozen, and then fried in oil. While rolling the sheet of the same shape on the sheet for rolling and folding it in the valley, the minced chicken is sandwiched and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. Manufacturing of processed chicken products characterized by quick freezing and then dusting on both sides of the chicken sheet, wrapping the whole chicken sheet with a covering sheet, and frying it with oil Law. While rolling the sheet of the same shape on the rolling sheet and folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam and rapidly heated. A method for producing a processed chicken product, characterized by freezing, removing the covering sheet, and then dusting both sides of the chicken sheet, wrapping the entire chicken sheet with a new covering sheet, and rapidly freezing it. While a sheet for covering chicken with the same shape was overlapped with the rolling sheet and valley-folded, the chicken was minced and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. The food is heat-treated with steam, quickly frozen, the coating sheet is removed, and then the chicken sheet is dusted on both sides, and the whole chicken sheet is wrapped with a new coating sheet, which is quickly frozen. A method for manufacturing processed chicken products. While rolling the sheet of the same shape on the rolling sheet and folding it in the valley, the chicken is minced and rolled with rolling means, and the chicken sheet is heated with steam and rapidly heated. Freezing, removing the covering sheet, then dusting both sides of the chicken sheet, wrapping the whole chicken sheet with a new covering sheet, and quick-frozen chicken fried in oil Manufacturing method of processed products. While a sheet for covering chicken with the same shape was overlapped with the rolling sheet and valley-folded, the chicken was minced and rolled by rolling means to form a chicken sheet having a thickness of 0.2 to 3.0 mm. The material is heat-treated with steam, quickly frozen, the coating sheet is removed, and then the both sides of the chicken sheet are dusted, and the whole chicken sheet is wrapped with a new coating sheet, A method for producing processed chicken products characterized by being fried in oil. The method for producing a processed chicken product according to claim 10, wherein the rolling means is a manual operation using a rolling roller or a bar.

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