JP2011000121A - Making method of smoked chicken breast using salicornia herbacea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for making smoked chicken breast with a minimized characteristic stinky smell of Salicornia herbacea compared to conventional skill of using Salicornia herbacea, edible for general public without feeling of rejection.SOLUTION: The method for making smoked chicken breast using Salicornia herbacea comprises: a step of preparing a seasoning; a step of preparing an extract of Salicornia herbacea preparing the extract of Salicornia herbacea; a step of preparing Salicornia herbacea wine; a step of preparing yangnyeom (a seasoning mix) by mixing the seasoning, the extract of Salicornia herbacea and the Salicornia herbacea wine in a weight ratio of 1:1:1; a step of preparing chicken breast; a step of mixing the yangnyeom with the chicken breast; a step of aging the chicken breast mixture by aging the mixture; a prebaking step prebaking the chicken breast by supplying smoke using saw dust of Quercus acutissima in smoking chamber; and a baking step of baking the chicken breast.

Description

  The present invention is an improvement invention of Korean Patent Application No. 10-2009-0031008 previously filed by the applicant of the present invention, which minimizes the odor that is generated by the use of red ginseng, and contains chicken The present invention relates to a method for producing a smoked chicken breast using hamcho so that the smoked grilled breast can be eaten without refusal.

  Smoked dishes are made in a dry state by removing moisture, and at the same time, not only make the preservatives in the smoke penetrate but make it preserved, but also remove the bad smell of fish meat with the taste of smoke and taste of the ingredients The smoked method is widely used as a chicken cooking method.

  In general, salt is used for seasoning in smoked chicken dishes.

  However, it is known that the sodium component contained in salt may cause excessive blood pressure, various lifestyle-related diseases, cancer, etc. Research results that it is easy to take because it eats salty and stimulating food, and when smoking chicken for seasoning, there is no choice but to reduce the amount of salt used, but this reduces the taste Bring.

  In addition, chicken breasts are low in fat and have a dry texture, so despite their high nutrition, they are less popular among chickens, The taste drops.

  By using this alternative sauce (hereinafter referred to as “Yangyeom”) that maintains salty taste and is not harmful to the human body, it can not only minimize the loss of moisture even if it is smoked, but can also enhance its taste. Research on methods for smoked meat was required.

  In addition to this, the applicant of the present invention has applied for “a method for producing chicken breast meat baked” (Korea published patent publication 10-2009-0031008).

  Instead of adding salt for seasoning, the technique reduces the intake of sodium by adding hamcho so that it is possible to ingest salt that is harmless to the human body.

  However, the problem is that it provides a sense of refusal to most people, with the exception of some people who like the smell of shellfish. There was a point.

  In particular, in the above technique, alcohol-fermented green barley was added during the production of yangyeom to reduce its odor, but the addition of alcohol-fermented green barley has the problem that it is difficult to reduce the odor of pistol. It was.

  The present invention is for solving the problems generated in the above-mentioned published patent filed earlier by the present inventor and further improving and developing the present invention, and uses Hamcho instead of salt. , After the production of hamchow wine using water, during the production of yangyeom, adding the hamcho extract and hamchow wine to produce yangyeom, minimizing the raw smell of ashshisou The present invention provides a method for producing smoked chicken breast that can be eaten by ordinary people without refusal.

  Furthermore, the use of the hamcho extract and hamchow wine added as materials for yangyeom is intended to shorten the ripening time and improve the production rate of the whole smoked baked product.

  In particular, the wine is not a method of storing aggression in alcohol or baked liquor, but a mixture of oat powder and aggression powder in a certain ratio, added to water with straw and added to water at a temperature of 16-18 ° C. ~ Smoked baked goods made by fermenting for 50 days have no smell of odor, and they feel moist and soft, rather than eating chicken breasts that are very soft and fluffy. Is something that can be done.

  In addition, red ginseng contains an enzyme that degrades protein, and during the aging process, the red ginseng enzyme may degrade the surface protein of chicken breast, causing alteration. By protecting the protein of chicken breast by manufacturing, the protein is protected until it is eaten so that it can be eaten safely.

In order to solve the above-mentioned problems, the method for producing grilled chicken breast meat using hamcho of the present invention has 28 onions, garlic, pepper, ginger, maltodextrin, hydrous crystal glucose, premix and refined sugar. .2: 12: 6.5: 15: 8.3: 9.5: 10.5: 10, a seasoning preparation stage for preparing seasonings by mixing at a weight ratio; ,
AKISSOU WINE PRODUCTION STAGE, which comprises mixing hamcho powder, oat powder, koji, and water in a weight ratio of 3: 2: 1: 6, followed by fermentation at a temperature of 16 to 18 ° C. for 40 to 50 days. The prepared ingredients are mixed with seasoning, hamcho extract, and hamchow wine in a weight ratio of 1: 1: 1 to produce yangyeom, and after preparing chicken breast, the seasoning and chicken breast are prepared. After adding all of the yangyeom to the chicken breast so that the weight ratio becomes 1.8-3: 98.2-97, mix the chicken breast with yangyeom uniformly and mix the chicken breast A mixing stage for producing a combination, an aging stage for producing an aged product by aging the chicken breast mixture for a period of 25 to 30 hours at a temperature of −2 to 0 ° C., and a smoke house A lower pottery stage of producing the lower pottery and baked under 30-45 minutes at an internal temperature of 51 to 53 ° C. while supplying Kaorukemuri with sawdust,
A main baking stage in which smoked chicken breast is produced by fried for 15 to 25 minutes under conditions of an internal temperature of 81 to 98 ° C. while supplying smoke using large sawdust of kunugi in a smoke house. Is done.

  According to the present invention, hamcho is used in place of salt, but after the ham perilla and green wheat, straw, and water are produced, the ham perilla extract and the ham perilla wine are added during the production of yangyeom. As a result, compared to conventional techniques using hamcho, there is provided a method for producing grilled chicken breast meat that can be eaten by ordinary people without a sense of refusal by minimizing the smell of hamsters. .

  Further, by using the hamcho extract and the hamchow wine added as a material for yangyeom, the ripening time is shortened and the production rate of the whole smoked baked product is improved.

  In particular, the wine is not a method of storing aggression in alcohol or baked liquor, but a mixture of oat powder and aggression powder in a certain ratio, added to water with straw and added to water at a temperature of 16-18 ° C. ~ Smoked baked goods made by fermenting for 50 days have no smell of odor, and they feel moist and soft, rather than eating chicken breasts that are very soft and fluffy. Is something that can be done.

  In addition, red ginseng contains an enzyme that degrades protein, and during the aging process, the red ginseng enzyme may degrade the surface protein of chicken breast, causing alteration. By protecting the protein of chicken breast by manufacturing, the protein is protected until it is eaten so that it can be eaten safely.

It is process drawing which showed the manufacturing method of the chicken breast meat baked using the ginseng of this invention.

  Hereinafter, a manufacturing process of a method for manufacturing a chicken breast sashimi using the hamlet of the present invention will be described with reference to the attached drawings as follows.

1. Seasoning preparation stage Prepare the seasoning by mixing onion, garlic, pepper, ginger, maltodextrin, hydrous crystal glucose, premix, and refined sugar.

  At this time, the most suitable mixing ratio of seasoning is 28.2: 12: 6.5: 15: 8.3: 9 for onion, garlic, pepper, ginger, maltodextrin, hydrous crystal glucose, premix, and refined sugar. Mix at a weight ratio of 5: 10.5: 10.

2. Steps for preparing hamcho extract Extracts for hamcho extract are prepared.

  For the Hamcho extract, prepare the Hamcho solution sold in the market.

  Typical examples are “Uriwon Foods” of “Uriwon Foods”.

  Akeshoshio is also known as the red coral grass, coral coral (scientific name: Salicornia herbacea L. 'Seuropeae L.'), and is a relatively large annual grass on the west coast and the south coast.

  Hamcho is a succulent plant that is green, but turns red in the fall, the trunk of the tree stands upright, and thick branches break at both nodes, and the height is 10-30 cm Grow up.

  The leaves are on the upper side of the node, in a scale-like shape, the flowers bloom in August-September, and three flowers are paired in both leaf ridges in the upper node of the branch. Has a spike.

  The center of the three flowers is larger than both, and the flower coat is a bag-like succulent plant that grows like a wing and wraps its fruit after the flower blooms.

  There are 3 pistils and the flower cover is on the outside. One stamen is short, and it is actually a flat egg shape with follicles.

  The “medicinal herb ingredients and use” issued in North Korea to Hamcho is related to the ingredients of Hamcho, β-cyanidin, choline, betaine, oxalate, tannic acid, alkaloid (salicornin, saligerbin, alkaloid) C, D) and alkaloids are also contained in the roots. It is a medicine when the whole plant is boiled and the urine is not spilled. It is described to be used for inflammatory diseases of bladder loss and also to aid digestion. On the other hand, it was investigated that Hamcho is rich in choline, betaine, polysaccharides, dietary fiber and various minerals.

  Choline is a substance that is absolutely necessary to synthesize sphingomyelin, a substance that makes up the neuronal membrane. It is called “memory vitamin” and contributes greatly to the action in the brain, enhancing the students' ability to learn. , Alzheimer's disease has been reported to have a large settling effect.

  Betaine has been investigated to play a major role in eliminating liver toxicity and regulating osmotic pressure, and has an excellent effect on the healing of fatty liver.

  In addition, hamcho contains rich amino acids and polysaccharides that enhance immune function, but it is known to exceed the existing immune enhancing functions of cordyceps and mulberry yellow mushrooms.

  In the present invention, by using the red ginseng without using any salt, not only is the taste adjusted by the salty taste of the red ginseng, but also there is a beneficial effect through the medicinal ingredients of the red ginseng.

3. Stages of the production of hamcho wine After the hamcho powder, the oat powder, straw and water are mixed at a weight ratio of 3: 2: 1: 6, fermented at a temperature of 16-18 ° C. for 40-50 days to produce hamcho wine. .

  The production of hamchow wine is made from cooked chicken breasts that have a raw odor such as the smell of shellfish peculiar to hamcho, when seasoned using only the aforementioned hamchow extract.

  While this only favors a small number of people who prefer a scent of smell, the majority of people feel unpleasant.

  Here, the inventors of the present invention use various methods to reduce the odor of red ginseng while minimizing the addition of other materials, using gypsophila powder and oat powder and straw, water. When it comes to producing hamchowine and is used as a material for yannyom together with the above hamchow extract, there is no smell of odor from the smoked baked meat, and it feels like eating a chicken breast that is very soft and fluffy I found that I could feel a moist and soft texture.

  In particular, by producing hamchow wine including green wheat, protein of chicken breast can be protected, and protein can be safely eaten before eating.

  At this time, the weight ratio of hamcho and oats and straw and water was tested at various ratios. As a result, when the hamcho powder and the oat powder, straw and water were mixed at a weight ratio of 3: 2: 1: 6. Although the alcohol content is not high, it was found that the meaty odor of the extract of Hamcho extract is reduced and the meat quality is softened.

  In particular, after adding hamcho, oats, straw, and water to the container, and adding hamchowine produced by fermenting at a cool temperature of 16-18 ° C. for 40-50 days, the meat quality is the softest and the smell of red potato is fresh. It was found that the smell generated by fermentation decreased.

  Here, you can use the cocoons sold in the general market, but melt the oats and wheat together with the skin and add them to the bowl, and then step on the heels. When placed in a well-ventilated place, the grapes are completed with mold and yeast, but when this grape is used, it will be possible to produce excellent wines.

  Furthermore, when mixing oats and hamchos with water, the water may be 70-90 ° C hot water, but in order to produce the best hamchow wine, warm water of about 25-35 ° C is used. When used, it has been found that the best wine of the essence is made.

  At this time, it is better to remove the debris and use only pure liquid in the manufactured Hamchowine wine.

4). Yannyom Manufacturing Stage The prepared materials are mixed with seasoning, hamcho extract, and hamchow wine to make yangyeom.

  At this time, the weight ratio of the hamcho extract and the hamchow wine during the production of yannyom is very important, but even if the amount of the hamchow extract is slightly increased, it tends to smell odorous, while the amount of hamchow wine increases. The taste becomes lighter and it becomes easier to smell alcohol.

  Here, a 1: 1 weight ratio is most preferred for the extract and the wine, and when mixed with a 1: 1: 1 weight ratio, an excellent yangyeom can be produced.

5. Mixing stage After preparing chicken breast, add yangyeom to chicken breast so that the weight ratio of yangyeom and chicken breast is 1.8-3: 98.2-97, then add yangyeom Mix the chicken breasts thoroughly and make a mixture of chicken breasts.

  The chicken breast is prepared by removing the chicken's hair and internal organs, then cutting only the chicken breast and cutting it into a constant size of about 1 to 3 cm wide and 5 to 10 cm long.

  At this time, considering the thick and thick portions and the thin and thin portions, the cuts are made to have the same size, but the size changes depending on the product type, so the size is not limited.

  This is to make it easier for fat to escape from the fat portion of the meat so that it does not feel greasy before and after a meal, and so that yangyeom is well infused during smoked processing.

6). Aging stage The mixture of chicken breasts is aged for 25 to 30 hours under a temperature condition of -2 to 0 ° C to produce an aged product.

  Aging maintains the proper amount of moisture and fat so as to have the best meat quality and prevents the taste of yangnyom from becoming thin, but the aging time is the same as that previously filed by the applicant of the present invention. It is characterized by being aged for a shorter time than "Manufacturing method" (Korea published patent publication 10-2009-0031008).

  The shortening of the ripening time in this way is considered to be due to the fact that the ripening speed was improved over the conventional method by using the red wine.

7). Stage of sintering Smoked house is smoked in a smoke house using smoked sawdust, and sintered at an internal temperature of 51 to 53 ° C. to prepare a sinter.

  At this time, the aged product is put on the net in the smoke house.

  The lower baking temperature of the lower baking stage proceeds at a higher temperature than the “method for producing chicken breast meat grilled” (Korea published patent publication 10-2009-0031008) previously filed by the applicant of the present invention. Since the ripening wine has a high ripening level and better moisture penetration, it can prevent meat damage even if it proceeds at a relatively high temperature.

  In other words, since it will be baked for a short time of about 30 to 45 minutes at a relatively higher temperature than the conventional method, the production rate is improved, and moisture, minerals, It is possible to prevent protein loss and provide excellent quality.

8). Stage of main baking Smoked grilled chicken breast is produced by supplying main smoke under the condition of an internal temperature of 81 to 98 ° C. while supplying smoke using large sawdust of kunugi in a smoke house.

  The main baking time is about 15-25 minutes.

  The smoked grilled chicken breast of the present invention is completed by baking the grilled product produced in the grilling stage while turning it over at a higher temperature than in the grilling stage.

  Moisture loss is most likely to occur during the hot baking stage, so use a tightly-crafted net to cook chicken breasts enough.

  The smoked grilled chicken breast of the present invention produced through the above-described process is the “Manufacturing method of smoked chicken breast” (Korean Published Patent Publication 10-2009-) filed earlier by the applicant of the present invention. Compared to (0031008), the unique smell of shellfish soup disappears and it can be eaten by the general public, and the meat quality is soft and the preference is increased.

  The smoked chicken breast according to the present invention, which has been completed up to the main baking, can be packaged in vacuum and supplied to consumers.

  <Example 1> Production of smoked chicken breast

  After buying 1kg of wheat with skin in the city, melt it in water, add water and knead it, then buy it in the city, put it in a bowl, step on the heel, and have good ventilation After 20 days, complete the pot. After manufacturing the koji, after purchasing the oats and hamchos in the city and processing them into powder, the prepared gypsophila powder, 200 g of oats powder, 100 g of koji, and 600 g of water were mixed well and then put in a pot for 45 days. Fermented to produce Hamcho wine.

  At this time, the temperature inside the pot is adjusted in a cool shade so as to maintain a state of 16 to 18 ° C.

  On the other hand, after preparing a mixer for seasoning production, 282 g of onion, 120 g of garlic, 65 g of pepper, 150 g of ginger, 83 g of marlotex string, 95 g of water-containing crystal glucose, 105 g of premix and 100 g of refined sugar are added. Mix and prepare for seasoning.

  Prepare 100g of "Uriwon Akemisou Liquid" of "Uriwon Food" as Hamcho extract.

  100 g of each of the above-prepared ginseng wine, seasoning, and ginseng extract are prepared and mixed to prepare 300 g of yangyeom.

  After purchasing chickens in the city, after removing the chicken's hair and internal organs, cut only chicken breasts into a width of 1 to 3 cm and a length of 5 to 10 cm, and 9.7 kg After preparing and putting in the container, add the prepared yangyeom to the container, and mix well to produce a chicken breast mix.

  The produced chicken breast is put into a low-temperature aging box, and aging is performed for 28 hours while the temperature of the aging box is set to -1 ° C.

  After throwing kunugi saw saw into the smoke house, take out the aged product from the low-temperature aging cabinet, put the net into the smoke house with the net raised, and then operate the smoke house to remove the kunugui saw saw. Use to supply soot and perform baking for 40 minutes.

  At this time, the smoked house interior temperature is set so as to be in the range of 5 to 53 ° C. to produce the baked goods.

  After the prepared baked goods are taken out from the smoke house, the smoke house is set so that the internal temperature is in the range of 81 to 98 ° C., and then the baked goods are put into a smoke house and put into the smoke house for 20 minutes. To produce smoked chicken breast.

<Experimental example 1> Sensory experiment Smoked chicken breast dishes sold in the city, specifically, "Smoked chicken breast" from "Sejin Lau Farm" company, prepared as Comparative Example 1, The “smoked chicken breast” of the head office to which the conventional method was applied was prepared as Comparative Example 2 and then the smoked grilled chicken breast of the present invention produced in Example 1 was subjected to a sensory test.

  The sensory test was divided into taste, fragrance, and preference and evaluated using a 9-point rating method.

  In consideration of age and gender, a total of 40 adult males and females in their teens to 40s were selected for each age group.

＊官能検査の数値（９：非常に良い、０：非常に悪い) <Table 1> Results of sensory test

* Sensory test values (9: very good, 0: very bad)

  From the results shown in Table 1, it can be seen that the chicken breast smoked grill of the present invention is comprehensively superior in taste, aroma and preference compared to the conventional chicken breast smoked grilled.

<Experimental Example 2> Sensory Experiment A comparison between the comparative example 2 and the baked chicken breast of the actual test example 1 was carried out, and a sensory test on the raw odor was performed.

  In consideration of age and gender, a total of 40 adult males and females in their teens to 40s were selected for each age group.

＊官能検査数値（９：生臭いにおいがしない、０：生臭いにおいが激しい) <Table 2> Sensory test results of raw odor

* Sensory test values (9: no smell of odor, 0: intense smell of odor)

  From the results shown in Table 2, it can be seen that the smoked chicken breast according to the present invention has a lower raw odor than the conventional smoked chicken breast containing ashso, and a high degree of popular preference appears.

<Experimental Example 3> Questionnaire Survey A sample survey and a comparative example 1 and 2 were prepared and a questionnaire survey was conducted.

  In the questionnaire survey, considering the age and gender, adult men and women in their 10s to 50s were selected from a total of 150 people by age group.

<Table 3> Questionnaire survey results for Comparative Example 1

<Table 4> Questionnaire survey results of Comparative Example 2

<Table 5> Questionnaire survey results for Example 1

  From the results shown in Tables 3 to 5, the chicken breast baked according to the present invention has a very excellent taste as compared to other chicken breast baked and other chicken breast baked containing Akeshiso. I understand that.

Claims (3)

In the production method of smoked chicken breast,
A seasoning preparation stage in which onion, garlic, pepper, ginger, maltodextrin, hydrous crystal glucose, premix, and refined sugar are mixed to prepare seasoning;
The preparation stage of the extract of hamcho extract,
AKISHO WINE production stage in which AKISSO powder, oat powder, straw and water are mixed at a weight ratio of 3: 2: 1: 6 and then fermented for 40-50 days at a temperature of 16-18 ° C. When,
The yangyeom production stage for producing sauce (hereinafter referred to as yangyeom) by mixing the seasoning prepared, the hamcho extract and the hamchow wine,
After preparing the chicken breast, after adding the yangnyom to the chicken breast so that the weight ratio of the yangyeom and the chicken breast is 1.8-3: 98.2-97, A mixing step of uniformly mixing the added chicken breasts to produce a mixed chicken breast;
An aging step of aging the mixture of chicken breasts at a temperature of -2 to 0 ° C for 25 to 30 hours to produce an aged product;
A step of sintering to produce a baked product by sintering for 30-45 minutes at an internal temperature of 51-53 ° C. while supplying smoke using large sawdust of Kunugi in a smoke house;
A main baking stage in which smoked chicken breast is produced by supplying main smoke at an internal temperature of 81 to 98 ° C. for 15 to 25 minutes while supplying smoke using large sawdust of Kunugi in a smoke house,
A method for producing a grilled chicken breast using hamcho, characterized by comprising In the manufacturing stage of the yangyeom,
[2] The method of claim 1, wherein the seasoning, the extract, and the wine are mixed at a weight ratio of 1: 1: 1 to manufacture the yangyeom. Method.   The seasoning comprises 28.2: 12: 6.5: 15: 8.3: 9 of the onion, the garlic, the pepper, the ginger, the maltodextrin, the hydrated crystal glucose, the premix, and the refined sugar. 3. The method for producing grilled chicken breast meat using Akeshiso according to claim 1 or 2, wherein the mixture is formed by mixing at a weight ratio of 5: 10.5: 10.

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