KR100357445B1 - Cooking method of packaging instant chicken soup - Google Patents

Abstract

The present invention relates to a method of manufacturing instant porridge chicken porridge, which is seasoned with pre-treatment process and seasoned with a seasoning seasoning suitably formulated with refined salt, sugar, seasonings, pepper, new seasoned red pepper powder, chopped garlic, chopped ginger, etc. Instant packing chicken porridge consisting of the process of removing the fat and boiled in the oven to remove fat, chestnuts, jujube, garlic, ginseng, etc. prepared in the above process and vacuum-packing rice made with non-glutinous and glutinous rice together. The manufacturing method of this is disclosed. The present invention removes the unpleasant odor of the chicken after the above process, adds ginseng, chestnuts, jujube, etc. to become a healthy health food, make porridge with chicken stock broth to give a delicious taste, and finished products for easy cooking There is an effect that can be eaten on the fly.

Description

COOKING METHOD OF PACKAGING INSTANT CHICKEN SOUP}

The present invention relates to a method for producing instant packing chicken porridge that can be eaten immediately, and prepared chestnuts, jujube, garlic, ginseng and the like prepared in advance through the seasoning process and oven roasting process to add seasoning seasoning to the pre-processing chicken Put the chicken stock in non-glutinous rice and glutinous rice and vacuum packaging the cooked rice together.

Chicken is a high protein food with a light taste and good digestion and absorption. Chicken dishes that can be eaten by the general public include samgyetang, fried chicken, chicken porridge, white chicken, chicken doritang, and grilled chicken. Chickens are usually distributed as a living body and heated and cooked in the final consumer, and thus taste is easily changed, and hygiene problems are raised. Therefore, various types of processed foods have been developed and marketed for consumers to eat easily. The processed foods of chickens currently sold include samgyetang, fried chicken, and chicken seasoned with fried chicken. In the case of Samgyetang, it is distributed to the living body or canned with various ingredients and sold to consumers.When it is distributed to the body, the taste is easily altered and the shelf life is not long. Odor occurs, chicken meat tissue is too soft and there is a loss of texture. In addition, fried chicken is fried in oil and contains a large amount of sugars and fats in seasoning, which poses the risk of causing various modern diseases such as obesity and accumulation of cholesterol in the human body by excessive intake of fat. Chicken porridge is a traditional Korean food that is widely used as a form of supplementation. It is suitable not only for the health of children or the elderly, but also for the etiology or recovery of etiology or recovery patients. These chicken porridge usually requires a relatively long cooking time of boiling the jujube, chestnuts, ginseng, garlic and other ingredients in chicken and rice. Therefore, the busy modern man is not suitable for easy cooking and eating, and also has a problem in that it is not easy to preserve for a long time due to the characteristics of porridge to boil and ripen for a long time. It is provided in the form of instant dead powder currently on the market, and it takes a method of adding a large amount of water when cooking. According to the method for preparing the ready-to-eat chicken porridge of Korean Patent Laid-Open Publication No. 98-73802, the chicken having undergone the pretreatment process has been boiled with seasonings and then sealed in a retort container. However, through this manufacturing method, not only can not effectively remove the unique smell of chicken, there is a problem that excessively cold by putting glutinous rice in the material of chicken porridge.

The present invention is a method for producing instant packing chicken porridge for solving the problems of the prior art as described above, by immersing the chicken through the pre-treatment step in the auxiliary seasoning, including minced garlic, minced ginger, pepper, peculiar smell of chicken Instant chicken porridge consisting of the process of removing the fat and boiled in the oven to remove fat, chestnuts, garlic, jujube, ginseng, etc. in the seasoned chicken through the above process and vacuum-packed together with rice made of non-glutinous and glutinous rice Its purpose is to provide a method for producing a.

Referring to the production method of instant porridge chicken porridge according to the present invention in more detail. The method of manufacturing chicken porridge according to the present invention is divided into the first step of dipping chicken as a main pretreatment step and auxiliary seasoning and the second step of boiling chicken in an oven and the seasoning seasoned through the above step. , Garlic, jujube, ginseng, etc., and put the chicken stock in non-glutinous rice and glutinous rice, vacuum packing the cooked rice together, characterized in that it is made, characterized in more detail as follows.

Pretreatment process

After slaughter the chicken, remove hairs, guts, heads and feet, wash thoroughly with water, cut and store in a cold refrigerator.

1st process

10 to 20 parts by weight of purified water, 0.1 to 0.5 parts by weight of refined salt, 0.06 to 0.08 parts by weight of sugar, 0.01 to 0.05 parts by weight of seasoning, 0.006 to 0.009 parts by weight of pepper, 0.005 to 0.02 parts by weight of seasoned red pepper powder, 0.1 to 0.5 minced garlic By weight, 0.06 to 0.08 parts by weight of chopped ginger is mixed into the mixed seasoning solution is dipped at 2 to 10 ℃ for 12 to 17 hours. Conventionally, since the chicken is boiled without going through the above process, there is a problem in that chicken off-flavor is not effectively removed. Therefore, by immersing the chicken in the seasoning supplement for a long time through the above process to better remove the unpleasant smell of chicken.

2nd process

Seasoned chicken taken from the first seasoning process is put in an oven and boiled with steam at 150 to 180 ° C for 30 to 60 minutes. At this time, the temperature of the oven is suitable for 150 to 180 ℃ can be obtained the effect of removing unnecessary fat while preventing the loss of the meat as much as possible. In the cooking process, when the chicken meat is exposed to the above temperature, the outer skin is slightly hardened, and the chicken meat is not boiled evenly at a temperature below that.

3rd process

Chestnuts, jujube, garlic, ginseng, etc. are prepared in advance, and the chestnuts are boiled in advance to remove the hardness, and only the ginseng is washed to prevent the destruction of nutrients that may occur during the boiling process. Thus, put the chestnut, jujube, garlic, ginseng prepared in advance in the above-mentioned broiled chicken, vacuum-packed together with rice and glutinous rice and store in a -18 ℃ refrigerator. If you only cook rice with glutinous rice, there is a drawback of excessively cold, so mix the non-glutinous rice and glutinous rice in moderation, put chicken stock concentrated in broiled chicken stock and cook. The ratio of non-glutinous rice and glutinous rice is 3: 1, but the taste is good, and it is more suitable for consciousness and recovery. In addition, the chicken and rice subjected to the process is characterized in that the vacuum packaging at a ratio of about 1: 1.

EXAMPLE

1. After the slaughtered chicken, remove the hair, guts, head and feet, and cut the chicken, including the bone, thoroughly washed with water, and cut it into 4 pieces and store it at 5 ℃ or less.

2. 15 parts by weight of purified water 0.2 parts by weight of refined salt, 0.07 parts by weight sugar, 0.03 parts by weight seasoning, 0.008 parts by weight pepper, 0.01 parts by weight of seasoned red pepper powder, 0.3 parts by weight minced garlic, 0.07 parts by weight chopped ginger The parts by weight are immersed in a 5 ° C. refrigerator for 12 hours.

3. Take out the seasoned poultry meat which has been completely immersed in seasoning sauce, put it in the oven and boil it for 60 minutes at 160 ℃ with steam.

4. Mix non-glutinous rice and glutinous rice in 3: 1 ratio, cook rice with melted chicken stock, boil chestnuts in advance, wash ginseng and prepare. 2 chestnuts prepared in advance, 2 garlic, 1 jujube, 1 ginseng, etc. are added to the chicken having the above process, and then vacuum-packed in NY + PE packaging with rice prepared with chicken stock.

As described above, the instant packing chicken porridge according to the present invention is dipped in auxiliary seasoning solution containing minced garlic, minced ginger, and pepper and left at a low temperature (5 ° C.) for a long time (about 12 to 17 hours), thereby causing unpleasant characteristics of chicken. The smell is removed, and ginseng, chestnuts, jujube and garlic are added to make it a healthy food as well as a mixture of non-glutinous and glutinous rice made with chicken stock broth to preserve the delicious taste. The finished product is easy to cook in hot summer. It will be convenient for you to eat on the spot. In addition, the finished product is vacuum-packed and stored at -18 ℃ for freezing, which increases the sales value of the product due to its long shelf life.

Claims (3)

In the manufacturing method of chicken porridge for instant packaging, i) pretreatment to remove and clean hair, intestines, hair and feet; ii) 10 to 20 parts by weight of purified water, sugar, seasoning, pepper, new seasoned red pepper powder, chopped garlic, chopped ginger, etc., mixed seasoned seasoning liquid into the pre-processing broth for 2 to 10 hours Immersion at ℃ iii) placing the broiler obtained in the above process in an oven and boiling with steam at 150 to 180 ° C. for 30 to 60 minutes, iv) preparing a ready-to-packed chicken porridge comprising the step of putting in advance prepared chestnuts, garlic, jujube, ginseng into the chicken through the above process, mixing the rice and glutinous rice and vacuum-packing together with rice melted chicken stock Way. The method of claim 1, The seasoning ratio of the seasoning solution is 10 to 20 parts by weight of purified water, 0.1 to 0.5 parts by weight of refined salt, 0.06 to 0.08 parts by weight of sugar, 0.01 to 0.05 parts by weight of seasoning, 0.006 to 0.009 parts by weight of pepper, and 0.005 to 0.09 parts of seasoned red pepper. 02 parts by weight, minced garlic 0.1 ~ 0.5 parts by weight, minced ginger 0.06 ~ 0.08 parts by weight, characterized in that the production method of instant chicken porridge for packaging. The method of claim 1, The vacuum-packaged rice is a method of producing instant porridge chicken porridge, characterized in that the ratio of non-glutinous rice and glutinous rice 3: 1.