JPS6326977B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing fried chicken, and its purpose is to provide a novel method for producing fried chicken with stable quality on an industrial scale. be.

Generally, when making fried chicken, the chicken is cut into meat chunks according to the size of the product, and seasonings such as oil, sugar, chemical seasonings, salt, etc. are added, strained, etc. as necessary. It is made by seasoning with spices, coating the surface with flour, potato starch, etc., and soaking it in cooking oil at a temperature of about 150°C to 170°C.

The meat chunks used for the chicken karaage are chicken wings,
Usually, thigh meat is cut into blocks of 30 to 60 mm square, and the shape is irregular and the weight varies. For this reason, if the meat parts and sizes are different, it is not possible to make fried chicken that is uniform in terms of quality such as shape and flavor. Moreover, if mass production is attempted by such a method, the size of the product will be non-uniform, the quality will be unstable, the product price will be damaged, and a large amount of scrap meat will be produced, reducing the manufacturing yield.

In order to solve the above problem,
In the publication, 5 to 50% of minced meat from water and livestock is added to 30 to 95% of chicken meat or meat substitute cut into 3 to 30 mm cubes, mixed uniformly, cut into appropriate sizes, and oiled. A method of producing a fried chicken-like food product is disclosed. This method solves the problem of uniform quality and reduction in production yield, but has the disadvantage that the original flavor of fried chicken is impaired as a result of mixing a large amount of surimi.

For these reasons, fried chicken was in high demand as a side dish and as a snack with alcohol, but it could not become a large-scale product.

The present invention was made in view of the above circumstances, and as a result of intensive research to find a manufacturing method that is suitable for mass production and that can produce uniform products without impairing the original flavor of fried chicken, 5. ~25mm square,
Preferably, egg white powder or a binding agent mainly composed of egg white powder is added to the chicken cut into 10 to 20 mm squares, and 0.1 to 2.0% of the weight of the chicken is added as egg white powder, and after mixing and shaping,
The problem was solved by steaming only the surface of the molded pieces of meat to increase the adhesiveness between the surfaces, and then applying oil to increase the adhesiveness inside the pieces of meat, making them look like a single piece of meat. be.

Chicken wings and thighs used in the present invention can be used alone or in combination. It is usually used in combination with chicken wings and thighs.
The product made from thigh meat has a better flavor and texture than the former, but since the parts of the chicken and the amount of skin and fat mixed in vary, in order to make a uniform product, both parts must be made into small pieces of meat. It is best to cut and mix. From the point of view of homogeneous mixing, it is better to make cutlets as small as possible, but if they are made too small and made into minced meat or minced meat, the meat fibers will be cut and the meat loaf-like texture will be lost. Therefore, the size of the meat cut must be 5 to 25 mm square, preferably 10 to 20 mm square, so as not to impair the texture.

It is preferable to use a regular meat cutter and work at the lowest possible temperature; cutting at high temperatures may cause the meat to fall apart. The shape after cutting is not limited to the cube,
It is sufficient if it is similar to a 5 to 25 mm square shape. In addition, it is preferable to maintain the meat temperature after cutting as low as possible, so that it has excellent formability and is suitable for mass production.
Moreover, it has the advantage of being able to obtain high-quality oil products.

Even if the above cut meat is mixed as is, it will not stick together.
Since it is not possible to make fried chicken of the desired size, in the present invention, egg white powder or a binding agent mainly composed of egg white powder is added and mixed, and after binding, it is formed into the desired size. and oil.

The egg white powder to be used can be any commercially available egg white powder, including a small amount of wheat flour, potato starch, corn starch, starch such as sweet potato starch, or powdered vegetable protein such as wheat protein powder or soybean protein powder. may be mixed and used as a binder mainly composed of egg white powder. The amount of powder such as wheat flour to be mixed is such that the characteristics of egg white powder are not lost, and usually 50 parts by weight or less of powder such as wheat flour is mixed with 100 parts by weight of egg white powder.

In addition to the above-mentioned wheat flour, adding polymeric phosphates or salt to egg white powder or a binding agent mainly composed of egg white powder has the advantage of increasing the binding effect, tightening the meat quality, and improving the taste. In addition, it is free to add soybean oil, sugar, chemical seasonings, and various spices such as pepper, ginger, garlic, etc. to improve the flavor of the product. When such seasonings and spices are used in combination with egg white powder or a binding agent mainly composed of egg white powder, the seasoning inside the chicken becomes uniform, eliminating variations in the product, and has the advantage of allowing sufficient seasoning in a short time.

The above-mentioned cut chicken is placed in a mixer together with egg white powder or a binding agent mainly composed of egg white powder, seasonings and spices are added as necessary, and the mixture is stirred and mixed at a low temperature for 5 to 15 minutes. By mixing, the egg white powder is uniformly dispersed on the surface of the chicken, gradually increasing its viscosity and binding the pieces of meat together. The appropriate amount of egg white powder or a binder based on egg white powder to be added at this time is 0.1 to 2.0% of the egg white powder to the cut meat, and if it is less than 0.1%, it will have sufficient binding power in the subsequent shaping and oiling process. It is better to avoid using a large amount of 2.0% or more, as the texture will deteriorate.

The cut meat mixed with egg white powder or a binding agent mainly composed of egg white powder is then placed in a molding machine and molded into a desired size. Shape into a 25-40 mm square, or equivalent sphere, rod, etc., to a size that is easy to eat. As for the molding machine used, it is convenient to use a conventional drum punching type korotsuke molding machine for continuous molding. The molded product is, for example, as shown in the drawing, in which thigh meat 1, 1 and chicken wing meat 2, 2 are bound together,
The outside will be covered with egg white powder 3. Moreover, the thigh meat 1 and the chicken wing meat 2 are evenly distributed in each molded product, resulting in a molded product with a uniform composition.

The molded product described above tends to lose its shape if left as is, so in order to reduce the number of defective products when oiled, it is recommended to steam only the surface of the molded product to increase its cohesiveness.
This improves workability and results in a high-quality product. In the steaming process, the molded product is placed on a wire mesh, etc., and heated to 80 to 100
It is preferable to heat for 30 seconds to 1 minute in a steam atmosphere at ℃. By heating, the binding power of the egg white powder on the surface increases, and only the molded meat pieces become bound, resulting in better shape retention of the molded product, making it suitable for mass production, and improving the quality of the product. Furthermore, if the meat temperature before molding is higher than 0°C, it prevents the shape from collapsing and deforming during handling after molding.

The above-mentioned steaming should be limited to heating only the surface; if the steaming temperature is too high or the steaming time is too long, the meat juices will flow out and not only will the taste of the product become bad, but the yield of the product will decrease, or the whole meat will be heated. Care must be taken as it may coagulate and spoil the texture.

Therefore, in the steamed product of the present invention, only the surface is thermally denatured, and the inner thigh meat 1 and chicken wing meat 2 remain raw.

Chicken meat whose shape retention has been improved by steaming can be coated with wheat flour, starch, etc. in the usual manner and then soaked in edible oil at 150-170°C, or frozen as is after steaming and used as needed. If necessary, you can take it out, coat it, and oil it. By applying oil, each piece of meat is firmly bound together and becomes like a single piece of meat.

The fried chicken of the present invention obtained by the above method has uniform quality, retains the original texture and flavor of chicken, and has the advantage that it is easier to eat than conventional fried chicken. You are also free to mix in other meats to give new flavors.

As mentioned above, the chicken karaage of the present invention has many advantages over conventional chicken karaage, and also has improved shape retention due to the use of a binder and a steaming process, making it suitable for mass production. This makes it possible to manufacture products with stable quality.

This will be explained below using examples.

Example 1 1.5g frozen chicken (750g chicken wings, 750g thighs)
was taken out, thawed at about -2°C, and then cut into 10 mm square pieces at that temperature using a cutter. Add 10g of egg white powder, 15g of a binder containing 5g of potato starch, and 7.5g of salt to the resulting cutlet and mix with a low-speed mixer.
Mixed for a minute. The mixture was continuously molded at a low temperature using a conventional drum punching type korotsuke molding machine into a size of approximately 25 mm cube. Place the molded product directly on the wire mesh.
It was placed in a steam heating chamber adjusted to 90°C and heated for 1 minute. After steaming, coat with flour, soak in salad oil heated to 160℃ for about 3 minutes, and fry the chicken.
Obtained 1.2Kg.

The obtained fried chicken had a good flavor and did not have any strange taste.

Example 2 Frozen chicken 1.5Kg (900g of chicken wings, 600g of thighs)
was thawed to -4°C and cut into 15 mm squares using a cutter. Add 4.5 g of egg white powder, 7.5 g of salt, 1.5 g of chemical seasonings, 1.5 g of garlic, and 1.5 g of ginger to the cutlet meat, mix in a mixer for 10 minutes, and then place in a drum punching type forming machine at low temperature to approximately 30 mm square. It was formed into a lump. Next, the molded product was placed on a wire mesh, heated for 1 minute in a 90°C steaming chamber, and coated with oil in the same manner as in Example 1. The resulting fried chicken was an extremely tasty and uniform product.

[Brief explanation of the drawing]

The drawing is a cross-sectional view of the molded product. 1... Thigh meat, 2... Chicken wings, 3... Egg white powder.

Claims (1)

[Claims] 1 For deep-frying chicken, add egg white powder or a binder mainly composed of egg white powder to the chicken cut into 5-25 mm cubes and mix with 0.1-2.0% of the chicken weight as egg white powder. A method for producing fried chicken, characterized by heating and steaming in a steam atmosphere at ℃ for 30 seconds to 1 minute, and then adding oil.