KR100457322B1 - Rice cake covered chicken breast and the method of manufacturing it - Google Patents
Rice cake covered chicken breast and the method of manufacturing it Download PDFInfo
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- KR100457322B1 KR100457322B1 KR10-2003-0006689A KR20030006689A KR100457322B1 KR 100457322 B1 KR100457322 B1 KR 100457322B1 KR 20030006689 A KR20030006689 A KR 20030006689A KR 100457322 B1 KR100457322 B1 KR 100457322B1
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- 239000000839 emulsion Substances 0.000 claims abstract description 11
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- 238000002156 mixing Methods 0.000 claims abstract description 8
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229940072107 ascorbate Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 abstract 5
- 235000013330 chicken meat Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
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- 240000004244 Cucurbita moschata Species 0.000 description 4
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- 241000287828 Gallus gallus Species 0.000 description 4
- 235000015136 pumpkin Nutrition 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
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- 240000006891 Artemisia vulgaris Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000010813 municipal solid waste Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- OMOVVBIIQSXZSZ-UHFFFAOYSA-N [6-(4-acetyloxy-5,9a-dimethyl-2,7-dioxo-4,5a,6,9-tetrahydro-3h-pyrano[3,4-b]oxepin-5-yl)-5-formyloxy-3-(furan-3-yl)-3a-methyl-7-methylidene-1a,2,3,4,5,6-hexahydroindeno[1,7a-b]oxiren-4-yl] 2-hydroxy-3-methylpentanoate Chemical compound CC12C(OC(=O)C(O)C(C)CC)C(OC=O)C(C3(C)C(CC(=O)OC4(C)COC(=O)CC43)OC(C)=O)C(=C)C32OC3CC1C=1C=COC=1 OMOVVBIIQSXZSZ-UHFFFAOYSA-N 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 닭가슴살 떡말이 및 이를 제조하는 방법에 관한 것으로, 닭가슴살과 스킨을 분쇄하는 단계(S1); 분쇄된 상기 스킨을 혼화기에 넣고 세절하여 유화물을 제조하는 단계(S2); 분쇄된 상기 닭가슴살을 혼화기에 넣고 부재료를 순차적으로 투입하면서 혼합하는 단계(S3); 상기 혼합물을 5℃의 염지실에서 숙성시켜 외피혼합육을 완성하는 단계(S4); 찹쌀가루와 멥쌀가루를 믹서에 투입하는 단계(S5); 분말첨가물, 액상첨가물, 얼음물 및 부재료를 투입하여 속배합물을 완성하는 단계(S6); 상기 외피혼합육과 속배합물을 이중으로 컨베이어 벨트에서 사출하는 단계(S7); 상기 사출물을 열처리한 후 절단하는 단계(S8); 상기 절단물을 스팀쿠킹을 한 후 냉각하는 단계(S9); 및 상기 절단물을 급속동결한 후 포장하는 단계(S10);로 이루어지는 것을 특징으로 한다. 본 발명에 따른 떡말이는 쫄깃쫄깃한 떡의 맛을 음미하면서도 닭고기 특유의 육질의 맛을 동시에 느낄 수 있는 특징이 있다.The present invention relates to a chicken breast rice cake and a method for manufacturing the same, comprising: grinding chicken breast and skin (S1); Putting the pulverized skin into a blender and slicing to prepare an emulsion (S2); Putting the ground chicken breast into a blender and mixing while sequentially adding the subsidiary material (S3); Aging the mixture in a salt chamber at 5 ° C. to complete the skin mix (S4); Putting glutinous rice flour and non-glutinous rice flour into a mixer (S5); Adding a powder additive, a liquid additive, ice water, and an ingredient to complete the inner compound (S6); Step (S7) of injecting the blended meat and the blend directly from the conveyor belt; Heat-treating the injection-molded product (S8); Cooling the cut after steam cooking (S9); And packaging the cut after rapid freezing (S10). The rice cake according to the present invention has a characteristic that can taste the meat's unique meat flavor while savoring the taste of the chewy rice cake.
Description
본 발명은 닭가슴살 떡말이 및 이를 제조하는 방법에 관한 것으로, 보다 상세하게는 외부는 닭가슴살 내부는 떡으로 만들어져 사출된 닭가슴살 떡말이를 제조하는 방법에 관한 것이다.The present invention relates to a chicken breast rice cake and a method for manufacturing the same, and more particularly to a method for manufacturing a chicken breast rice cake injected by making the inside of the chicken breast rice cake.
닭고기와 떡제품을 기본으로 하여 배합된 종래의 제품으로는 공개특허공보(공개번호 : 특2001-0106569)에 공지된 바 있다. 이는 닭고기 및 찹쌀이 9 대 1의 비율로 혼합되며 기타 양념이 적절히 배합된 음식물로서 닭고기와 찹쌀이 완전히 혼합된 점에 특징이 있으나, 이는 닭고기 고유의 특이한 육질의 맛을 음미할 수 없다는 단점이 있으며, 소비자의 다양성을 충족시키기에는 일정한 한계가 있다.Conventional products formulated on the basis of chicken and rice cake products have been known in the Patent Publication (Publication No .: 2001-0106569). This is characterized by the fact that chicken and glutinous rice are mixed at a ratio of 9 to 1 and that the seasoning is properly mixed with chicken and glutinous rice. However, it has a disadvantage in that it is not able to savor the unique taste of chicken. There are certain limits to satisfying consumer diversity.
본 발명은 상기와 같은 단점을 해결하기 위하여 새롭게 창출된 음식물로서, 본 발명의 목적은 쫄깃쫄깃한 떡의 맛을 음미하면서도 닭고기 특유의 육질의 맛을 동시에 느낄 수 있는 닭가슴살 떡말이 및 그 제조방법을 제공하는 것이다.The present invention is a newly created food to solve the above drawbacks, the object of the present invention is to taste the taste of chewy rice cake, but at the same time chicken breast rice cake that can feel the unique taste of chicken meat and its manufacturing method To provide.
상기와 같은 본 발명의 목적은, 닭가슴살과 스킨을 분쇄하는 단계(S1); 분쇄된 상기 스킨을 혼화기에 넣고 세절하여 유화물을 제조하는 단계(S2); 분쇄된 상기 닭가슴살을 혼화기에 넣고 식염, 인산염, 얼음물, 분말첨가물, 액상첨가물을 순차적으로 투입하면서 혼합하는 단계(S3); 상기 혼합물을 5℃의 염지실에서 8 ~ 24 시간 동안 숙성시켜 외피혼합육을 완성하는 단계(S4); 찹쌀가루와 멥쌀가루를 믹서에 투입하는 단계(S5);An object of the present invention as described above, the step of grinding the chicken breast and skin (S1); Putting the pulverized skin into a blender and slicing to prepare an emulsion (S2); Putting the ground chicken breast into a blender and mixing while sequentially adding salt, phosphate, ice water, powder additives and liquid additives (S3); Aging the mixture in a salt chamber at 5 ° C. for 8 to 24 hours to complete the shell mix (S4); Putting glutinous rice flour and non-glutinous rice flour into a mixer (S5);
분말첨가물, 액상첨가물, 얼음물 및 부재료를 투입하여 속배합물을 완성하는단계(S6); 상기 외피혼합육과 속배합물을 2대의 진공스타퍼를 사용하여 이중으로 컨베이어 벨트에서 사출하는 단계(S7); 상기 사출물을 열처리한 후 절단하는 단계(S8); 상기 절단물을 95℃ 스팀기에서 3 ~ 5분간 스팀쿠킹을 한 후 -2℃에서 냉각하는 단계(S9); 및 상기 절단물을 -35℃에서 급속동결한 후 포장하는 단계(S10);로 이루어지는 것을 특징으로 하는 닭가슴살 떡말이의 제조방법에 의하여 달성된다.Adding a powder additive, a liquid additive, ice water, and an ingredient to complete the inner compound (S6); Step (S7) of injecting the blended meat mixture and the blend directly from the conveyor belt using two vacuum stoppers; Heat-treating the injection-molded product (S8); Steaming the cut material for 3 to 5 minutes in a 95 ° C. steamer and then cooling it at -2 ° C. (S9); And packaging the cut after rapid freezing at -35 ° C. (S10). A method of manufacturing chicken breast rice cake, characterized in that consisting of.
이와 같이 본 발명에서는 외피는 닭가슴살, 속배합물은 찰기가 있는 떡류로 구성함으로써 닭고기의 육질의 맛과 찰진 떡의 맛을 동시에 창출하고자 한다.As described above, in the present invention, the outer skin is made of chicken breast, and the inner compound is made of sticky rice cake to create the flavor of chicken meat and the taste of waxed rice cake at the same time.
본 발명의 그 밖의 목적, 특정한 장점 및 신규한 특징들은 첨부한 도면들과 연관되어지는 이하의 발명의 상세한 설명과 바람직한 실시예로부터 더욱 분명해질 것이다.Other objects, specific advantages, and novel features of the present invention will become more apparent from the following detailed description of the invention and the preferred embodiments in connection with the accompanying drawings.
도 1은 본 발명의 일 실시예에 따른 닭가슴살 떡말이를 제조하는 방법에 관한 순서도이다.1 is a flowchart of a method for manufacturing chicken breast rice cake according to an embodiment of the present invention.
* 도면의 주요 부분에 대한 부호 설명* Explanation of symbols on the main parts of the drawing
S1 : 닭가슴살과 스킨을 분쇄한다.S1: Grind chicken breast and skin.
S2 : 분쇄된 스킨을 스킨유화물로 제조한다.S2: The ground skin is made of skin emulsion.
S3 : 분쇄된 닭가슴살에 부재료를 첨가하여 혼합한다.S3: Add the subsidiary materials to the ground chicken breast and mix.
S4 : 숙성하여 외피혼합육을 완성한다.S4: mature to complete the outer skin mixed meat.
S5 : 찹쌀가루와 멥쌀가루를 믹서에 투입한다.S5: Put glutinous rice flour and non-glutinous rice flour into the mixer.
S6 : 부재료를 투입하여 속배합물을 완성한다.S6: Inject the subsidiary material to complete the compound.
S7 : 외피혼합육과 속배합물을 이중으로 사출한다.S7: Double inject the shell mix and the inner blend.
S8 : 사출물을 열처리 후 절단한다.S8: The injection molding is cut after the heat treatment.
S9 : 절단물을 스팀쿠킹 후 냉각시킨다.S9: The cut is cooled after steam cooking.
S10 : 급속동결하여 포장한다.S10: Pack quickly by freezing.
이하 본 발명에 따른 닭가슴살 떡말이 및 그 제조방법의 구성에 대하여 설명하기로 한다.Hereinafter, the configuration of a chicken breast rice cake and a method of manufacturing the same according to the present invention will be described.
본 발명에 따른 닭가슴살 떡말이는 크게 외피혼합육과 속배합물로 구성된다. 본 발명은 닭가슴살과 떡제품이 혼합된 것이 아니라 각각의 특징을 유지한 채 이중으로 사출되었다는데 그 특징이 있다.Chicken breast rice cake according to the present invention is largely composed of the integumental mixture and the inner compound. The present invention is characterized in that the chicken breast and the rice cake products are not mixed, but injected twice while maintaining their respective characteristics.
상기 외피혼합육은 표 1에 나타낸 바와 같이, 닭가슴살 48.776 중량부, 스킨에멀젼 17.737 중량부, 소맥전분 4.434 중량부, 얼음물 13.303 중량부 및 부재료 A 11.316 중량부로 이루어진다. 상기 부재료 A는 식염 1.020 중량부, 인산염(#5)0.222 중량부, 대두단백(알콘에스) 1.330 중량부, 아스콜베이트 0.053 중량부, 백설탕 1.109 중량부, 가루엿 2.217 중량부, 조미후추분말 0.665 중량부, 용해형 마늘분말 0.177 중량부, 계피향 0.089 중량부, 생양파 2.217 중량부, 활성글루텐 2.217 중량부로 이루어진다.As shown in Table 1, the skin mix meat is composed of 48.776 parts by weight of chicken breast, 17.737 parts by weight of skin emulsion, 4.434 parts by weight of wheat starch, 13.303 parts by weight of ice water, and 11.316 parts by weight of ingredient A. The subsidiary material A is 1.020 parts by weight of salt, 0.222 parts by weight of phosphate (# 5), 1.330 parts by weight of soy protein (alcones), 0.053 parts by weight of ascorbate, 1.109 parts by weight of white sugar, 2.217 parts by weight of powdered starch, 0.665 parts of seasoned pepper powder It is composed of parts by weight, 0.177 parts by weight of soluble garlic powder, 0.089 parts by weight of cinnamon flavor, 2.217 parts by weight of fresh onion, and 2.217 parts by weight of active gluten.
상기 속배합물은 본 발명에 따른 일 실시예로서 표 2에 나타나 있는 바, 찹쌀가루 17.986 중량부, 멥쌀가루 41.967 중량부, 얼음물 23.381 중량부 및 부재료 B 16.666중량부로 이루어진다. 부재료 B는 식염 0.839 중량부, 백설탕 5.995 중량부 계피분말 0.839 중량부 및 땅콩 8.993 중량부로 이루어진다. 상기 부재료 B에는 제조하고자 하는 떡의 종류에 따라 쑥, 팥, 늙은호박, 단호박 등을 일정량 혼합할 수도 있다.The inner compound is shown in Table 2 as an embodiment according to the present invention, the bar is composed of 17.986 parts by weight of glutinous rice powder, 41.967 parts by weight of non-glutinous rice, 23.381 parts by weight of ice water and 16.666 parts by weight of component B. Substance B consists of 0.839 parts by weight of salt, 5.995 parts by weight of white sugar, 0.839 parts by weight of cinnamon powder, and 8.993 parts by weight of peanut. According to the type of the rice cake to be prepared in the subsidiary material B, mugwort, red beans, aged pumpkin, sweet pumpkin and the like may be mixed in a certain amount.
도 1은 본 발명의 일 실시예에 따른 닭가슴살 떡말이를 제조하는 방법에 관한 순서도이다. 도 1에 나타난 바와 같이, 닭가슴살 떡말이는 크게 10단계로 이루어진다.1 is a flowchart of a method for manufacturing chicken breast rice cake according to an embodiment of the present invention. As shown in Figure 1, chicken breast rice cake is composed of 10 large steps.
S1 단계는 닭가슴살과 스킨을 분쇄하는 단계이다. 먼저 떡말이에 사용되는 원료는 신선한 원료에서 위생적으로 발골정선한 신선 또는 냉동가슴살과 냉동스킨을 사용하며, 본 단계에서는 신선 또는 반해동된 가슴살 및 스킨을 연삭기(grinder)에서 분쇄한다.S1 step is to grind the chicken breast and skin. First, the raw material used for the rice cake is hygienically selected fresh or frozen breast meat and frozen skin from fresh raw material. In this step, the fresh or semi-thawed breast meat and skin are ground in a grinder.
S2 단계는 분쇄된 상기 스킨을 혼화기(silent cutter)에 넣어 스킨유화물을 제조하는 단계이다. 여기서 혼화기에는 소정의 얼음물과 대두단백을 투입하여 8 ~ 10℃에서 고속으로 곱게 세절하여 유화물을 제조한다.Step S2 is a step of preparing the skin emulsion by putting the crushed skin in a blender (silent cutter). In the admixture, a predetermined ice water and soybean protein are added, and finely cut at high speed at 8 to 10 ° C. to prepare an emulsion.
S3 단계는 분쇄된 상기 닭가슴살을 혼화기에 넣고 부재료를 투입하면서 세절하여 혼합시키는 단계이다. 본 단계에서는 먼저 표 1에 나타난 바와 같은 배합비를 기준으로 원재료와 부재료를 계량한다. 분쇄된 가슴살을 믹서(mixer)에 넣고 표 1에서와 같은 비율로 식염, 인산염, 얼음물, 유화물, 유화물, 분말첨가물, 액상첨가물 등을 순차적으로 투입하면서 혼합한다.S3 step is to put the ground chicken breast in a blender and finely mixed while putting the subsidiary materials. In this step, raw materials and subsidiary materials are first weighed based on the blending ratios shown in Table 1. The pulverized breast meat is put in a mixer (mixer) and mixed with sequential addition of salt, phosphate, ice water, emulsion, emulsion, powder additives, liquid additives, etc. in the same ratio as in Table 1.
S4 단계는 상기 혼합물을 5℃의 염지실에서 8 ~ 24시간 동안 숙성하여 외피혼합육을 완성하는 단계이다.Step S4 is a step of aging the mixture for 8 to 24 hours in a salt chamber at 5 ℃ to complete the outer skin mix.
S5 단계는 물에 불려 가루로 빻아진 찹쌀가루와 멥쌀가루를 제빵용 믹서에 넣고 혼합하는 단계이다.Step S5 is a step of mixing the glutinous rice flour and non-glutinous rice flour, which is soaked in water and ground into a baking mixer.
S6 단계는 부재료를 투입하여 속배합물을 완성하는 단계이다. 표 2에 나타난 바와 같은 배합비를 기준으로 분말첨가물, 액상첨가물, 얼음물 등을 순차적으로 투입하면서 혼합한다. 표 2는 본 발명의 일 실시예일 뿐이므로 원하는 떡의 종류에 따라 쑥, 계피, 땅콩, 팥, 늙은호박, 단호박 등을 적절히 혼합할 수 있다.Step S6 is a step of completing the compound by adding a subsidiary material. On the basis of the blending ratio as shown in Table 2, powder additives, liquid additives, ice water and the like are sequentially added while mixing. Table 2 is only one embodiment of the present invention, according to the type of rice cake desired can be appropriately mixed with wormwood, cinnamon, peanuts, red beans, aged pumpkin, sweet pumpkin and the like.
S7 단계는 상기 외피혼합육과 속배합물을 이중으로 사출하는 단계이다. 2대의 진공스타퍼를 사용하여 이중으로 컨베이어 벨트에서 사출한다.Step S7 is a step of injecting the shell mixture and the inner compound in a double. Two vacuum stoppers are used to eject the conveyor belt in duplicate.
S8 단계는 상기 사출물을 열처리 후 절단하는 단계이다. 상기와 같이 이중으로 사출된 배합육을 180 ~ 220℃로 가열된 원적외선 오븐에서 약 5 ~ 10 분간 열처리한 후 일정한 길이로 절단한다.Step S8 is a step of cutting the injection-molded product. As described above, the compound meat injected twice is heat-treated in a far-infrared oven heated at 180 to 220 ° C. for about 5 to 10 minutes, and then cut into constant lengths.
S9 단계는 상기 절단물을 스팀쿠킹 후 냉각시키는 단계이다. 절단된 제품은 95℃ 스팀기에서 3 ~ 5 분간 스팀쿠킹을 한 후, -2℃의 인텐시브 쿨러에서 냉각시킨다.Step S9 is a step of cooling the cut after steam cooking. The cut product is steam cooked in a 95 ° C steamer for 3 to 5 minutes and then cooled in an intensive cooler at -2 ° C.
S10 단계는 상기 절단물을 급속동결 및 포장하여 제품을 완성하는 단계이다. 상기와 같이 냉각된 제품은 -35℃의 급동창고 또는 스파이럴프리져에서 급속동결시킨다. 급속동결된 제품은 일정량씩 삼방지에 담아 포장한다. 제품상태 및 포장상태 등을 검사한 후 일정량씩 박스에 넣고 외포장한다. 그리고 이를 -18℃ 이하의 냉동상태에서 보관한다.Step S10 is a step of completing the product by rapid freezing and packaging the cut. The product cooled as described above is rapidly frozen in a barrel warehouse or spiral freezer at -35 ° C. Rapidly frozen products are packaged in a fixed amount of hemp seed. After checking the condition of products and packing, put them in a box by quantity and then pack them out. And store it in the frozen state below -18 ℃.
상기 언급한 바와 같이 본 발명에 따른 닭가슴살 떡말이 및 그 제조방법에 의하면 외부는 닭가슴살외피로, 내부는 떡제품으로 사출함으로써 닭고기 고유의 육질의 맛과 여러 종류의 찰진 떡의 맛을 동시에 음미할 수 있는 특징이 있다.As mentioned above, according to the present invention, the chicken breast rice cake and its manufacturing method can be tasted at the same time as the chicken breast skin, and the inside is injected into the rice cake product to taste the unique meat quality and the taste of various kinds of rice cakes at the same time. There are features that can be.
비록 본 발명이 상기 언급된 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 용도에 따라 다양한 변형을 하는 것이 가능하다. 따라서 첨부된 특허청구범위는 본 발명의 요지에 속하는 이러한 수정이나 변형을 포함한다.Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications depending on the use without departing from the spirit and scope of the invention. Accordingly, the appended claims include such modifications and variations as fall within the spirit of the invention.
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| KR100645419B1 (en) | 2005-04-12 | 2006-11-14 | 김수민 | The bowl meat and preparing methods for bowl meat product using poultry texturized soy protein and extracts of Lentinus edoes mycelia |
| KR20150068063A (en) | 2013-12-11 | 2015-06-19 | 주식회사 마니커 | Health or diet food containing chicken breast powder and its process |
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| KR100645419B1 (en) | 2005-04-12 | 2006-11-14 | 김수민 | The bowl meat and preparing methods for bowl meat product using poultry texturized soy protein and extracts of Lentinus edoes mycelia |
| KR20150068063A (en) | 2013-12-11 | 2015-06-19 | 주식회사 마니커 | Health or diet food containing chicken breast powder and its process |
| KR20160075880A (en) | 2014-12-19 | 2016-06-30 | 주식회사 이푸드 | Chicken breast processing methods for omega-3 has been added smoked |
| KR101640578B1 (en) | 2015-11-25 | 2016-07-18 | 김민재 | Manufacturing method of chicken breast processed product and chicken breast processed product by the method |
| KR102034101B1 (en) | 2019-02-18 | 2019-10-18 | 이정숙 | Manufacturing method for noodle using chicken breast |
| KR102034109B1 (en) | 2019-04-17 | 2019-10-18 | 이정숙 | Premix composition with chicken breast power and waffle or bread for sandwich using thereby |
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