KR100466809B1 - How to make instant fried chicken food - Google Patents

Abstract

The present invention prepares fried chicken and sauce, sterilized in a semi-retort condition that is heat-treated at 110 to 115 ℃ for 15 to 30 minutes after packaging, excellent microbial safety, improved flavor and texture more instant chicken fried Provides a method of preparing food.

Description

Manufacturing method of instant fried chicken food

The present invention relates to a manufacturing method characterized by performing a semi-retort sterilization treatment in order to maintain the flavor and texture of the fried chicken in the instant chicken fried food that can be used instantly at home for a considerable period of time.

With the trend of nuclear family in modern society and the increase of dual- income couples and singles, consumers are demanding simplicity and convenience in cooking at home. In addition, in line with such social needs, in the field of processed food development, diversification and generalization are being pursued, and development of ready-to-eat foods that can be easily cooked is increasing.

Such instant processed foods mainly consist of frozen foods or retreat sterilized foods. Of these, retort processed foods are generally sterilized at 121 ° C. to have a F ₀ value of 4 or more. However, conventional frozen foods that are widely distributed, or retort processed foods that have been treated with sterilization at 121 ° C. have a poor flavor and texture, especially when processed foods are fried foods such as fried chicken. Improvements have been greatly demanded.

It is an object of the present invention to further improve the flavor and texture, which is a problem with conventional fried chicken products, and to provide an improved manufacturing method of fried chicken foods that are stable for microorganisms for a long time.

In order to achieve the above object, in the present invention, in the preparation of instant fried chicken food consisting of fried chicken and sauce, the fried chicken and sauce are heat treated under semi-retort conditions, that is, 110 to 115 ℃ for 15 to 30 minutes It features.

In other words, the present invention can be easily cooked at home in the Chinese specialty restaurant or the Chinese style fried chicken in the retort sterilizer to maintain the original flavor and texture of the main ingredients that need to be carefully prepared at home immediately Hygienic sterilization at a temperature of 110 ~ 115 ℃ lower than the existing retort conditions to enable eating at home.

Meanwhile, in the present invention, the sterilization treatment at 110 to 115 ° C. for 15 to 30 minutes, which lowers the F ₀ value to about 2 by lowering the retort sterilization conditions a little more than the high temperature range that is commonly used, was called semi-retort.

In general, the retort food refers to a F ₀ value of 4 or more. The sterilization condition of the present invention is meaningful because it can be hygienic and save flavor and texture even with half of the sterilization value.

Referring to the instant chicken fried food preparation method of the present invention in detail.

[Fries Manufacturing Process]

1st process

The chicken, preferably the chicken tenderloin is cut to a suitable size, and then salted so that the liver is evenly spread by adding seasoning liquid. The seasoning liquid used at this time can be prepared by appropriately mixing various seasonings according to the preference, for example, the ice water (50% by weight of ice flakes of size 10 × 10 × 1㎜ and 50 to 50 to 66% by weight of chicken) 10-15 wt%, phosphate 0.15-0.3 wt%, soy sauce 4.5-6 wt%, pepper 0.15-0.25 wt%, minced garlic 2-4 wt%, minced ginger 0.4-1 wt%, minced onion Seasoning solutions composed of 2 to 4% by weight, 0.8 to 1.5% by weight per weight, and 0.02 to 0.08% by weight MSG can be used.

2nd process

In the first step, the flour is added to the chicken treated with salt in order to coat the batter, followed by primary mixing, followed by starch, followed by secondary mixing. In the first mixing with the flour, it is preferable to mix chicken ground meat or other additives, for example, chicken ground meat 10-25% by weight, ISP (isolated soy protein) used in meat processing 1-3% by weight Add 0.02 to 0.1% by weight of nucleic acid seasoning, 0.02 to 0.1% by weight of phosphate (trisodium phosphate), and 1 to 5% by weight of force, and add 1 to 3% by weight of corn starch. Conduct.

3rd process

After molding the product after the second process, fried for 30 seconds to 3 minutes in an edible oil and fat at 160-180 ° C, improves the color of the fry, and gives sufficient heat transfer to the inside to make the second sterilization. It is carried out for 2 minutes.

4th process

After the third step is vacuum-packed to prevent rancidity, heat treatment for 15 to 30 minutes in a retort sterilizer at 110-115 ℃, a semi-retort condition that can sterilize microorganisms and at the same time save flavor and texture.

Source manufacturing process

Sauce can be prepared by properly formulating the usual source of raw materials, for example, 4-8% by weight of soy sauce, 1.5-2.5% by weight of red pepper seed oil, 2.5-3% by weight of sesame oil, apple cider vinegar 2 -3% by weight, total 3-4% by weight, 5-10% by weight sugar, 0.2-0.5% by weight salt, 0.05-0.1% by weight pepper, 0.3-0.6% by weight nucleic acid seasoning, 0.3-0.6% by weight ginger (Oyster Sauce) 4 to 24% by weight, corn starch, 2 to 3% by weight, xanthan gum 0.05 to 0.1% by weight, and blended with drinking water to prepare 100% by weight. It is then packaged and heat treated at 110-115 ° C. for 15-30 minutes under semi-retort conditions.

In the manufacturing method of the present invention as described above, except for the semi-retort treatment, the preparation of fried chicken and the sauce manufacturing process may be applied to a conventional known method.

Summary of the manufacturing process of the instant fried chicken food of the present invention, shown as follows.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1

42 wt% chicken tenderloin was cut into 20 × 20 mm cubic forms, 15 wt% ice water, 0.15 wt% phosphate, 5 wt% soy sauce, 0.15 wt% pepper, 4 wt% minced garlic, 1 wt% minced ginger, 2.5% by weight of chopped onion, 1.0% by weight, and 0.07% by weight of MSG was added to dye the liver evenly. To this product, 20% by weight of chicken ground meat, 3% by weight of ISP (isolated soy protein), 0.05% by weight of nucleic acid seasoning, 0.08% by weight of phosphate (trisodium phosphate), 3% by weight of flour and mixed with corn starch 3 weight% of was added and secondary mixing was performed.

Then, after molding the product by a molding machine was fried for 3 minutes in edible oil and fat at 180 ℃, the color of the fried was good enough to give a heat transfer inside the grilling (grilling) was performed for 2 minutes. This was vacuum packed to prevent rancidity, and then heat-treated at 110 ° C. for 20 minutes under semi-retort conditions, which were used to sterilize microorganisms in a retort sterilizer while maintaining flavor and texture.

On the other hand, the sauce is 7% by weight of soy sauce, 2.5% by weight of red pepper seed oil, 3% by weight of sesame oil, 3% by weight of apple vinegar, 3% by weight of sugar, 10% by weight of sugar, 0.5% by weight of salt, 0.05% by weight of nucleic acid seasoning, 0.5% of nucleic acid seasoning %, Crushed ginger 0.5% by weight, 15% by weight of huyu (oyster sauce), corn starch 3% by weight, xanthan gum 0.1% by weight, prepared and packaged in 100% by drinking water and then microbial sterilization in a retort sterilizer At the same time, heat treatment was performed at 110 ° C. for 20 minutes under semi-retort conditions, which can enhance flavor and color.

<Microbial Safety Test>

As a result of analyzing the total number of bacteria while storing the product prepared as described above at 10 ℃ is shown in Table 1.

Table 1. Microbial growth during storage of fried chicken and sauce prepared according to Example 1

(cfu / g, cfu / ml)

As shown in Table 1, it can be seen that the products prepared by the method of the present invention are safe against microorganisms even after 120 days of storage. This is meaningful in that it is safe for microorganisms despite the lower sterilization level than the retort conditions that are commonly used. That is, even spores of heat resistant bacteria can be seen as sterilized.

On the other hand, when the retort temperature was set at 105 ° C, the growth of heat resistant bacteria also occurred in some samples, and thus, it was not completely safe for microorganisms. Therefore, the semi-retort process temperature range of the present invention was determined to be 110 to 115 ° C.

<Texture test>

Freshly fried chicken fried (A) (control) and chicken fried prepared in Example 1 were refrigerated at 10 ° C. (B), and retorted at 121 ° C. for 20 minutes (F ₀ == 6) fried chicken 10 Table 2 shows the change in texture during storage of the product (C) refrigerated at ℃. Texture analysis was performed by testing and averaging five or more times on one sample using a reometer.

Table 2. Changes in texture during storage of fried chicken (g force)

As the storage period elapsed, the tissue of the retort fried chicken at 121 ° C. became more vigorous and harder due to the water desorption. However, the semi-retort B is not as crispy as the fried chicken, but has a soft texture. Moreover, even if time passed, the texture deterioration did not occur severely.

<Sensory test>

The fried chicken and sauce prepared in Example 1 were refrigerated at 10 ° C. (B) The fried chicken dish (A) immediately prepared and the retorted sterilized fried chicken and sauce at 20 ° C. for 20 minutes at 10 ° C. In addition to the stored (C), 25 sensory personnel cooked after a certain period of time during the storage period were compared with a five-point sensory test (5: very good, 3: normal, 1: very bad). Is shown in Table 3. At this time, the sensory score of the immediately fried chicken dish was compared with the highest score of 5 points.

Table 3. Sensory test results

As shown in Table 3, the product prepared according to Example 1 was found to be far superior to the conventional retort product in terms of fragrance inherent aroma, texture, appearance, and overall acceptability. In particular, if the total acceptability is taken as an example, a good acceptability of 3.56 is shown even after 120 days at a score of 4.42, whereas a product retorted for 20 minutes at 121 ° C. drops to about 2.5 after 120 days. . This is due to the fact that the comparison group C having a F ₀ value of 6 has a good texture, retort odor and reduced frying flavor. On the other hand, it can be seen that such a difference becomes more severe as time passes.

Example 2

49 wt% chicken tenderloin was cut into 30 × 30 mm cubic form, 12 wt% ice water, 0.15 wt% phosphate, 6 wt% soy sauce, 0.25 wt% pepper, 3 wt% minced garlic, 0.82 wt% minced ginger , 4% by weight of chopped onion, 1.5% by weight per weight, 0.08% by weight of MSG was added to soak the liver evenly. To this product, 15% by weight of chicken ground meat, 0.1% by weight of phosphate (sodium triphosphate), 1% by weight of ISP (isolated soy protein), 0.1% by weight of nucleic acid seasoning, and 5% by weight of flour are mixed firstly and corn starch. 2% by weight of was added to carry out secondary mixing. Then, after molding the product by a molding machine and fried for 2 minutes in edible oil and fat at 160 ℃, the color of the fry was good and the heat was sufficiently transferred inside to perform a second sterilization (grilling) to be sterilized. This was vacuum-packed to prevent rancidity, and then heat-treated at 110 ° C. for 25 minutes under semi-retort conditions, which were used to sterilize microorganisms in a retort sterilizer while maintaining flavor and texture.

On the other hand, the sauce is 8% by weight of soy sauce, 1.5% by weight of red pepper seed oil, 2.5% by weight of sesame oil, 2% by weight of apple vinegar, 4% by weight of sugar, 5% by weight of sugar, 0.2% by weight of salt, 0.1% by weight of pepper seasoning, 0.6% of nucleic acid seasoning %, Minced ginger 0.3% by weight, 24% by weight of huyu (oyster sauce), 2% by weight of corn starch, 0.05% by weight of xanthan gum are prepared and packaged in 100% by weight with drinking water and then sterilized microorganisms in a retort sterilizer. At the same time, heat treatment was performed at 110 ° C. for 25 minutes under semi-retort conditions, which can be used to enhance flavor and color.

Example 2 After the heat treatment, the degree of growth of microorganisms during storage of the product was determined to be safe as in the case of Example 1.

<Sensory test>

The fried chicken and sauce prepared in Example 2 were refrigerated and stored at 10 ° C. (B) The fried chicken dish (A) immediately prepared and the retorted sterilized chicken fried and sauce at 121 ° C. for 20 minutes were refrigerated at 10 ° C. In addition to the stored (C), the results of a five-point sensory test on 25 sensory personnel who were cooked after a certain period of time are shown in Table 4.

Table 4. Sensory test results

As can be seen from Table 4, as in Example 1, the sample of Example 2 is superior in flavor, texture, and overall taste to the comparative sample (C) having a larger F ₀ value. On the other hand, the difference between the two samples was particularly significant in the overall preference.

Example 3

Cut 55% by weight of chicken fillet into cubic forms of 25 × 25 mm, 10% by weight of ice water, 0.2% by weight of phosphate, 5% by weight of soy sauce, 0.2% by weight of pepper, 2% by weight of garlic, 0.4% by weight of ginger, 3% by weight of chopped onion, 1.0% by weight, and 0.07% by weight of MSG was added to soak the liver evenly. To this product, 17% by weight of chicken ground meat, 1.5% by weight of isolated soy protein (ISP), 0.05% by weight of nucleic acid seasoning, 0.08% by weight of phosphate (sodium triphosphate), 2% by weight of flour and mixed with corn starch 2.5 wt% was added to carry out secondary mixing. Then, after molding the product by a molding machine and fried for 1 minute in the edible oil and fat at 170 ℃, the color of the fried was good to give enough heat transfer to the inside was carried out for 1.5 minutes so that the second sterilization. This was vacuum-packed to prevent rancidity, and then heat-treated at 110 ° C. for 30 minutes under semi-retort conditions, which were used to sterilize microorganisms in a retort sterilizer and at the same time preserve flavor and texture.

On the other hand, the sauce is 7% by weight of soy sauce, 1.8% by weight of red pepper seed oil, 2.8% by weight of sesame oil, 2.2% by weight of apple vinegar, 3.5% by weight of sugar, 8% by weight of sugar, 0.4% by weight of salt, 0.05% of weight of seasonings, 0.4% of nucleic acid seasonings %, Crushed ginger 0.5%, Hoyu (10% oyster sauce), corn starch 3% by weight, xanthan gum 0.08% by weight, prepared and packaged in 100% by drinking water and then microbial sterilization in a retort sterilizer At the same time, heat treatment was performed at 110 ° C. for 30 minutes under semi-retort conditions, which can be used to enhance flavor and color.

Experimental results for microbial safety at 10 ° C of this product were determined to be safe against contamination of microorganisms in circulation as in Example 1.

<Sensory test>

The results of the comparative sensory test during the storage period of the control sample and the comparative sample performed in the same manner as in Example 1 are shown in Table 5 below.

Table 5. Sensory Test Results

As shown in Table 5, many people answered that the sample of Example 3 was not as good as the fried chicken dish prepared in the past, but the color was better than the comparative sample C. After 120 days, the degree of organizational preference was 3.56, which is much different from C.

Example 4

Cut 57% by weight of chicken fillet into cubic form of 30 × 30 mm, 10% by weight of ice water, 0.15% by weight of phosphate, 5.5% by weight of soy sauce, 0.19% by weight of pepper, 3.5% by weight of garlic, 0.4% by weight of ginger, 4% by weight of chopped onion, 1.4% by weight per weight, 0.06% by weight MSG was added to soak the liver evenly. To this product, 10% by weight of chicken ground meat, 2.5% by weight of isolated soy protein (ISP), 0.1% by weight of nucleic acid seasoning, 0.2% by weight of phosphate (sodium triphosphate), and 3% by weight of flour are mixed firstly and corn starch. 2% by weight of was added to carry out secondary mixing. Then, after molding the product by a molding machine and fried for 2 minutes in the edible oil and fat at 180 ℃, the color of the fried was good and the heat was sufficiently transferred inside to perform a second sterilization (grilling) to be sterilized. This was vacuum-packed to prevent rancidity, and then heat-treated at 115 ° C. for 15 minutes under semi-retort conditions, which were used to sterilize microorganisms in a retort sterilizer and at the same time preserve flavor and texture.

On the other hand, the sauce is 7% by weight of soy sauce, 1.5% by weight of red pepper seed oil, 2.5% by weight of sesame oil, 3% by weight of apple cider vinegar, 4% by weight of sugar, 7% by weight of sugar, 0.5% by weight of salt, 0.05% of pepper seasoning, 0.3% of nucleic acid seasoning %, Crushed ginger 0.3% by weight, lake oil (oyster sauce) 21% by weight, corn starch 3% by weight, xanthan gum 0.1% by weight, prepared and packaged in 100% by drinking water and then microbial sterilization in a retort sterilizer At the same time, the heat treatment was performed at 115 ° C. for 15 minutes under semi-retort conditions, which can enhance the flavor and color.

The total bacterial count during storage of this product was determined to be safe against microbial contamination in circulation as in Example 1.

<Sensory test>

Comparative sensory test results of the control sample and the comparative sample performed in the same manner as in Example 1 are shown in Table 6.

Table 6. Sensory Test Results

As shown in Table 6, in Example 4, the taste, appearance, and texture were better than the comparative sample C, and the comparison sample was 2.55 after 120 days even in the total symbol. 4 got a high score of 3.51.

According to the instant fried chicken food manufacturing method of the present invention, by sterilizing under semi-retort conditions, the product is excellent in the flavor, texture and overall preference as compared to the product treated with conventional retort conditions while excellent in long-term safety against microorganisms can do.

Claims (1)

Adding and salting seasoning liquid to the cut chicken; Coating frying cloth on the dyed chicken; Preparing fried chicken by performing grilling after fried for 30 seconds to 30 minutes at 160 to 180 ° C; Packaging the prepared fried chicken and separately prepared fried chicken sauce, respectively; And retort sterilization of the packaged fried chicken and sauce at 110 ° C. for 20 minutes.