KR100457323B1 - Chicken breast noodle and the method of manufacturing it - Google Patents
Chicken breast noodle and the method of manufacturing it Download PDFInfo
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- KR100457323B1 KR100457323B1 KR10-2003-0006688A KR20030006688A KR100457323B1 KR 100457323 B1 KR100457323 B1 KR 100457323B1 KR 20030006688 A KR20030006688 A KR 20030006688A KR 100457323 B1 KR100457323 B1 KR 100457323B1
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- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 34
- 235000012149 noodles Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 239000000839 emulsion Substances 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims abstract description 10
- 238000004381 surface treatment Methods 0.000 claims abstract description 10
- 235000011085 potassium lactate Nutrition 0.000 claims abstract description 9
- 239000001521 potassium lactate Substances 0.000 claims abstract description 9
- 229960001304 potassium lactate Drugs 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000005457 ice water Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 238000002347 injection Methods 0.000 claims abstract description 6
- 239000007924 injection Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 229940123973 Oxygen scavenger Drugs 0.000 claims abstract description 5
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000010959 steel Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims abstract description 3
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa 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
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 238000001746 injection moulding Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61F—FILTERS IMPLANTABLE INTO BLOOD VESSELS; PROSTHESES; DEVICES PROVIDING PATENCY TO, OR PREVENTING COLLAPSING OF, TUBULAR STRUCTURES OF THE BODY, e.g. STENTS; ORTHOPAEDIC, NURSING OR CONTRACEPTIVE DEVICES; FOMENTATION; TREATMENT OR PROTECTION OF EYES OR EARS; BANDAGES, DRESSINGS OR ABSORBENT PADS; FIRST-AID KITS
- A61F7/00—Heating or cooling appliances for medical or therapeutic treatment of the human body
- A61F7/08—Warming pads, pans or mats; Hot-water bottles
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47C—CHAIRS; SOFAS; BEDS
- A47C21/00—Attachments for beds, e.g. sheet holders, bed-cover holders; Ventilating, cooling or heating means in connection with bedsteads or mattresses
- A47C21/04—Devices for ventilating, cooling or heating
- A47C21/048—Devices for ventilating, cooling or heating for heating
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61F—FILTERS IMPLANTABLE INTO BLOOD VESSELS; PROSTHESES; DEVICES PROVIDING PATENCY TO, OR PREVENTING COLLAPSING OF, TUBULAR STRUCTURES OF THE BODY, e.g. STENTS; ORTHOPAEDIC, NURSING OR CONTRACEPTIVE DEVICES; FOMENTATION; TREATMENT OR PROTECTION OF EYES OR EARS; BANDAGES, DRESSINGS OR ABSORBENT PADS; FIRST-AID KITS
- A61F7/00—Heating or cooling appliances for medical or therapeutic treatment of the human body
- A61F2007/0086—Heating or cooling appliances for medical or therapeutic treatment of the human body with a thermostat
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61N—ELECTROTHERAPY; MAGNETOTHERAPY; RADIATION THERAPY; ULTRASOUND THERAPY
- A61N5/00—Radiation therapy
- A61N5/06—Radiation therapy using light
- A61N2005/0658—Radiation therapy using light characterised by the wavelength of light used
- A61N2005/0659—Radiation therapy using light characterised by the wavelength of light used infrared
- A61N2005/066—Radiation therapy using light characterised by the wavelength of light used infrared far infrared
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Heart & Thoracic Surgery (AREA)
- Vascular Medicine (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
본 발명은 닭고기 가슴살로 제조한 닭가슴살면 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 식염, 인산염, 얼음물, 상기 유화물, 분말첨가물, 액상첨가물을 순차적으로 투입하면서 세절하여 혼합시키는 단계(S3); 상기 혼합물을 필터링한 후, 스틸벨트에서 사출하는 단계(S4); 상기 사출물을 열처리 후, 냉각시키는 단계(S5); 상기 사출물을 3 ~ 4mm폭으로 절단한 후 젖산칼륨으로 조제된 표면처리액(pH2.5 ~ 3.5)에 처리 후 표면처리액을 배출시키는 단계(S6); 및 상기 사출물을 일정한 길이로 절단한 후 탈산소제와 함께 포장하는 단계(S7);로 이루어지는 것을 특징으로 한다. 본 발명은 닭고기로 만들어진 면에 관한 것이므로 장기간의 경과에도 면이 불지 않으며 식감이 쫄깃쫄깃한 특징이 있다.The present invention relates to a chicken breast prepared with chicken breast and a method of 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 pulverized chicken breast into a blender and slicing and mixing the salt, phosphate, ice water, the emulsion, powder additives and liquid additives in sequence (S3); After filtering the mixture, the step of injecting in a steel belt (S4); Cooling the injection-molded product, followed by cooling (S5); Cutting the injection molded product into a width of 3 to 4 mm and then discharging the surface treatment solution to a surface treatment solution (pH2.5 to 3.5) prepared with potassium lactate (S6); And cutting the injection-molded product to a predetermined length and then packing the deoxidant with an oxygen scavenger (S7). The present invention relates to a noodles made of chicken, so the noodles do not blow even after a long period of time and have a chewy texture.
Description
본 발명은 닭가슴살면 및 이를 제조하는 방법에 관한 것으로, 보다 상세하게는 닭고기 가슴살, 스킨에멀젼, 타피오카전분 등을 주원료로 하여 제조하여 식감이쫄깃쫄깃해진 닭가슴살면 및 이를 제조하는 방법에 관한 것이다.The present invention relates to a chicken breast noodle and a method for manufacturing the same, and more particularly to a chicken breast noodle, skin emulsion, tapioca starch and the like as a main ingredient to the texture and chewy chicken breast noodle and a method for producing the same. .
일반적으로 면류의 제조방법에 있어서는 밀가루 등을 사용하여 물과 기타 부재료를 첨가하고 반죽한 후, 제면기를 통한 통상의 제면방법으로 면류를 제조하는 바, 이러한 종래의 면류는 시간이 지남에 따라 면이 불게되고 식감이 떨어지는 문제점이 있으며 식품영양면에서도 일정한 한계가 있는 단점이 있다.In general, in the manufacturing method of the noodles, after adding water and other subsidiary materials using flour or the like and kneading, the noodles are prepared by a conventional noodle making method using a noodle machine. There is a problem that the blowing and texture is poor and there are certain limitations in terms of food nutrition.
또한, 식품영양상의 이유로 톳, 미역, 김, 다시마 등과 소맥분을 섞어서 면류를 제조하는 방법도 공지된 바 있으나, 이 역시 시간이 경과함에 따라 면이 불게되어 식감이 떨어지는 문제점이 있다.In addition, for food nutrition reasons, there is also known a method of producing noodles by mixing wheat flour with seaweed, seaweed, seaweed, kelp and the like, this also has a problem that the noodles are blown over time and the texture is reduced.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 오랜 시간이 지나도 면이 불지 않으며 식감이 우수한 닭고기 가슴살로 제조한 닭가슴살면 및 이를 제조하는 방법을 제공하는 것이다.The present invention has been made in order to solve the above problems, an object of the present invention is to provide a chicken breast noodles made of chicken breast meat with excellent texture, and the method of producing the same is not blown even after a long time.
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, 상기 유화물, 분말첨가물, 액상첨가물을 순차적으로 투입하면서 세절하여 혼합시키는 단계(S3);An object of the present invention as described above is the step of grinding chicken breasts and skin (S1); Putting the pulverized skin into a blender and slicing to prepare an emulsion (S2); Putting the pulverized chicken breast into a blender and slicing and mixing the salt, phosphate, ice water, the emulsion, powder additives and liquid additives in sequence (S3);
상기 혼합물을 필터링한 후, 스틸벨트에서 사출하는 단계(S4); 상기 사출물을 열처리 후, 냉각시키는 단계(S5); 상기 사출물을 3 ~ 4mm폭으로 절단한 후 젖산칼륨으로 조제된 표면처리액(pH2.5 ~ 3.5)에 처리한 후 표면처리액을 배출시키는단계(S6); 및 상기 사출물을 일정한 길이로 절단한 후 탈산소제와 함께 포장하는 단계(S7);로 이루어지는 것을 특징으로 하는 닭가슴살면을 제조하는 방법에 의하여 달성된다.After filtering the mixture, the step of injecting in a steel belt (S4); Cooling the injection-molded product, followed by cooling (S5); Cutting the injection product to a width of 3 to 4 mm and then treating the surface treatment solution prepared with potassium lactate (pH 2.5 to 3.5) and then discharging the surface treatment solution (S6); And cutting the injection-molded product to a predetermined length and then packing the oxygenated product with an oxygen scavenger (S7).
본 발명에서는 밀가루로 만든 면이 아닌 닭고기 가슴살을 주원료로 하여 제조한 면이라는 점과, 일반적인 제조방법과는 전혀 다른 독창적인 제조방법으로 제조한 점에 특징이 있다.In the present invention, it is characterized by the fact that it is made from chicken breast meat rather than noodles made of flour as a main raw material, and manufactured by an original manufacturing method that is completely different from the general manufacturing method.
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 닭가슴살면을 제조하는 방법에 관한 순서도이다.1 is a flow chart related to a method for manufacturing chicken breast noodles 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 세절 및 혼합한다.S3: Add the subsidiary material to the ground chicken breast, and cut and mix it.
S4 : 혼합물을 필터링한 후, 사출한다.S4: After filtering the mixture, it is injected.
S5 : 사출물을 열처리한 후, 냉각시킨다.S5: After the injection molding is heat treated, it is cooled.
S6 : 젖산칼륨으로 조제된 표면처리액으로 처리한다.S6: Treated with a surface treatment solution prepared with potassium lactate.
S7 : 일정 길이로 절단한 후, 탈산소제와 함께 포장한다.S7: After cutting to a certain length, it is packed with an oxygen scavenger.
이하 본 발명에 따른 닭가슴살면 및 그 제조 방법의 구성에 관하여 설명하기로 한다.Hereinafter will be described with respect to the configuration of the chicken breast and the method of manufacturing the same according to the present invention.
본 발명에 따른 닭가슴살면은 크게 닭가슴살 46.316 중량부, 스킨에멀젼 16.842 중량부, 타피오카전분 8.421 중량부, 얼음물 15.158 중량부 및 부재료 13.263 중량부로 구성된다. 본 발명은 일반적인 밀가루로 만든 면이 아니고 닭고기 가슴살을 주원료로 하여 만들어진 면이라는 점에 특징이 있다. 즉, 닭고기로 만들어진 면이어서 오랜 시간이 지나도 면이 불지 않는 것이다.Chicken breast noodles according to the present invention is largely composed of 46.316 parts by weight of chicken breast, 16.842 parts by weight of skin emulsion, 8.421 parts by weight of tapioca starch, 15.158 parts by weight of ice water and 13.263 parts by weight of subsidiary materials. The present invention is characterized in that the noodles are made of chicken breast meat as a main ingredient rather than noodles made of general flour. In other words, because it is made of chicken noodles do not blow even after a long time.
상기 부재료는 식염 0.842 중량부, 인산염(#5) 0.168 중량부, 중탄산나트륨 0.084 중량부, 아스코르빈산나트륨 0.042 중량부, 백설탕 1.684 중량부, 조미후추분말 0.589 중량부, 용해형 양파분말 0.674 중량부, 용해형 마늘분말 0.253 중량부, 스모케츠 AN(스모크향) 0.084 중량부, 미림 0.842 중량부, 젖산칼륨 3.369 중량부, 대두단백(Ex-33) 1.263 중량부, 활성글루텐 3.369 중량부로 구성된다. 표 1에서는 상기 닭가슴살면을 구성하는 원료의 배합비율을 나타내었다.The submaterial is 0.842 parts by weight of salt, 0.168 parts by weight of phosphate (# 5), 0.084 parts by weight of sodium bicarbonate, 0.042 parts by weight of sodium ascorbate, 1.684 parts by weight of white sugar, 0.589 parts by weight of seasoned pepper powder, 0.674 parts by weight of dissolved onion powder It is composed of 0.253 parts by weight of soluble garlic powder, 0.084 parts by weight of Smoked AN (smoked flavor), 0.842 parts by weight of mirin, 3.369 parts by weight of potassium lactate, 1.263 parts by weight of soy protein (Ex-33), and 3.369 parts by weight of active gluten. Table 1 shows the mixing ratio of the raw materials constituting the chicken breast noodles.
도 1은 본 발명의 일 실시예에 따른 닭가슴살면을 제조하는 방법에 관한 순서도이다. 도 1에 도시된 바와 같이, 닭가슴살면을 제조하는 방법은 크게 7단계로 이루어진다.1 is a flow chart related to a method for manufacturing chicken breast noodles according to an embodiment of the present invention. As shown in Figure 1, the method for producing a chicken breast noodles is largely made of seven steps.
S1 단계는 닭가슴살과 스킨을 분쇄하는 단계이다. 닭가슴살면에 사용되는 원료는 신선한 원료에서 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. Raw materials used for chicken breast noodles are freshly prepared or freshly frozen breast meat and frozen skin from fresh raw materials. In this step, 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 혼화기에 넣고 표 1에서와 같은 비율로 식염, 인산염, 얼음물, 유화물, 유화물, 분말첨가물, 액상첨가물 등을 순차적으로 투입하면서 고속으로 곱게 세절 및 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 placed in a blender, and finely chopped and mixed at high speed while sequentially adding salt, phosphate, ice water, emulsion, emulsion, powdered additives, liquid additives, and the like in the ratio shown in Table 1.
S4 단계는 상기 혼합물을 필터링 한 후, 사출하는 단계이다. 상기와 같이 세절 및 혼합된 육을 2 ~ 3mm 필터에 통과시켜 세절되지 않은 육이나 스킨을 분리해 낸 후, 모노펌프나 진공스타퍼를 사용하여 폭 450 ~ 600mm, 두께 1.5 ~ 2mm로 스틸벨트에서 사출한다.Step S4 is a step of injecting after filtering the mixture. After cutting the cut and mixed meat through the 2 ~ 3mm filter to separate the uncut meat or skin, using a mono pump or vacuum stopper 450 ~ 600mm width, 1.5 ~ 2mm thickness in the steel belt Injection
S5 단계는 상기 사출물을 열처리 한 후, 냉각시키는 단계이다. 사출된 배합육을 70 ~ 90℃로 가열된 스틸벨트에서 약 10분간 열처리한 후 다시 스크랩퍼로 열처리하고 분리시킨다. 분리된 제품은 연결된 긴 컨베이어 벨트로 이송하면서 냉각시킨다.Step S5 is a step of cooling the injection molding after the heat treatment. The injected compound meat is heat-treated for about 10 minutes in a steel belt heated to 70 ~ 90 ℃, then heat treated again with a scraper and separated. The separated product is cooled while transported to the connected long conveyor belt.
S6 단계는 상기 사출물을 절단한 후 표면처리액으로 처리하는 단계이다. 450 ~ 600mm로 이송된 제품을 3 ~ 4mm 폭으로 절단한 후 절단된 제품을 연속적으로 젖산칼륨 등으로 조제된 표면처리액(pH 2.5 ~ 3.5)에 5초 정도 처리한 후 표면처리액을 배출(drain)시킨다. 상기 젖산칼륨과 같은 천연의 산류 처리로 인하여 냉장상태에서 장시간 보관 가능하게 한다.Step S6 is a step of treating the surface treatment solution after cutting the injection. After cutting the product which is transferred to 450 ~ 600mm to 3 ~ 4mm width, the cut product is continuously treated with surface treatment solution (pH 2.5 ~ 3.5) prepared with potassium lactate, etc. for about 5 seconds and then discharged the surface treatment solution ( drain). Due to the natural acid treatment such as potassium lactate, it is possible to store for a long time in the refrigerated state.
S7 단계는 상기 사출물을 절단한 후 포장하는 단계이다. 상기와 같이 표면처리가 완료된 제품을 일정길이(150 ~ 300mm)로 잘라 규정양(100 ~ 300g)씩 삼방지에 담고 탈산소제와 함께 포장한다. 그리고 제품상태 및 포장상태 등을 검사한 후 육수 또는 기타 내용물을 넣고 외포장한다. 상기와 같은 외포장제품을 박스에 넣고 테이핑하여 외박스 포장한 후 최종적으로 0 ~ 10℃의 냉장상태에서 보관한다.Step S7 is a step of cutting the injection molded product. As described above, cut the finished product to a certain length (150 ~ 300mm) in a predetermined amount (100 ~ 300g) in hemp preventive packaging and packed with an oxygen scavenger. After inspecting the condition of the product and packing, put the broth or other contents and package it. Put the outer packaging product as described above in a box and tape the outer box and finally store it in a refrigerated state of 0 ~ 10 ℃.
상기 언급한 바와 같은 본 발명에 따른 닭가슴살면 및 이를 제조하는 방법에 의하면 시간의 경과에도 면이 불이 않으며 쫄깃쫄깃한 식감을 느낄 수 있고, 닭고기 가슴살을 주원료로 하였으므로 식품영양면에서도 우수한 특징이 있다.According to the chicken breast noodles and the method for producing the same according to the present invention as mentioned above, the noodles are not fired over time and the chewy texture can be felt, and since the chicken breast is the main raw material, it has excellent characteristics in food and nutrition. .
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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| KR20210024397A (en) | 2019-08-25 | 2021-03-05 | 석봉수 | Batter including chicken breast powder and its manufacturing method |
| KR20210121875A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked chicken breast meat using fermented medicinal herb extract |
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| US20140272091A1 (en) * | 2012-08-08 | 2014-09-18 | Shandong Huifa Food Corporation Co., Ltd. | Meat paste noodle |
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| KR20210024397A (en) | 2019-08-25 | 2021-03-05 | 석봉수 | Batter including chicken breast powder and its manufacturing method |
| KR20210121875A (en) | 2020-03-31 | 2021-10-08 | 농업회사법인(주)애니웰 | Method for manufacturing smoked chicken breast meat using fermented medicinal herb extract |
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