KR100473187B1 - Recipe for a boneless barbecue chicken - Google Patents

Recipe for a boneless barbecue chicken Download PDF

Info

Publication number
KR100473187B1
KR100473187B1 KR10-2002-0069322A KR20020069322A KR100473187B1 KR 100473187 B1 KR100473187 B1 KR 100473187B1 KR 20020069322 A KR20020069322 A KR 20020069322A KR 100473187 B1 KR100473187 B1 KR 100473187B1
Authority
KR
South Korea
Prior art keywords
vacuum
barbecue
raw meat
sauce
barbecue sauce
Prior art date
Application number
KR10-2002-0069322A
Other languages
Korean (ko)
Other versions
KR20040040950A (en
Inventor
김성수
주상집
정범구
주관석
Original Assignee
주식회사 제너시스
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 제너시스 filed Critical 주식회사 제너시스
Priority to KR10-2002-0069322A priority Critical patent/KR100473187B1/en
Publication of KR20040040950A publication Critical patent/KR20040040950A/en
Application granted granted Critical
Publication of KR100473187B1 publication Critical patent/KR100473187B1/en

Links

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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

본 발명은 바비큐소스 제조방법과 바비큐소스를 이용한 뼈를 제거한 바비큐치킨 제조방법에 관한 것이다.The present invention relates to a barbecue sauce manufacturing method and a barbecue chicken manufacturing method by removing the bone using the barbecue sauce.

본 발명의 뼈를 제거한 바비큐치킨 제조방법은 프리믹스(Premix), 양조간장, 물엿, 토마토페이스트, 토마토퓨레, 고추분, 정제수를 농축관에 투입하고 진공도700이상으로 진공농축하여 바비큐소스(Barbecue Sauce)를 제조하는 진공농축단계와, 포장단계와, 포장된 바비큐소스를 24-48시간 4℃냉장창고에서 숙성시키는 단계를 포함하는제1공정; 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝(Pickle Solution Seasoning)을 혼합하는 혼합단계와 6.5%농도의 피클솔루션시즈닝이 혼합된 원료육에 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar에서 진공교반하는 진공교반단계와 숙성단계를 포함하는 제2공정; 상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 제3공정; 상기 제3공정의 직화구이 후 원료육을 4℃냉장조건에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별하는 냉각단계와, 진공도760mmHg에서 진공시간25초 조건으로 폴리에틸렌(Polyethylene, PE)포장지에 쿠킹된 조각을 4개씩 담아 포장하는 진공포장단계와, 살균단계와, 2℃, 30분간 냉각하는 재냉각단계와, 외포장단계를 포함하는 제4공정; 및 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 제5공정으로 이루어짐에 기술적 특징이 있다.Barbecue chicken manufacturing method to remove the bone of the present invention is premix (Premix), brewed soy sauce, syrup, tomato paste, tomato puree, red pepper powder, purified water in a condenser tube and vacuum concentrated to more than 700 barbecue sauce (Barbecue Sauce) A first step comprising the step of preparing a vacuum concentration step, the step of packaging, and aging the packaged barbecue sauce at 4 ℃ refrigerated warehouse for 24-48 hours; Remove the chicken breast bone and mix the raw meat cut into two parts of two wings and two legs, and mix the 6.5% concentration of pickle solution seasoning and the 6.5% concentration of pickle solution seasoning. A second step including a vacuum agitation step and a maturation step in which the raw material meat is vacuum-stirred at a vacuum degree of 0.9 mbar by inputting the aged barbecue sauce in one step; A third step of performing direct roasting of the matured raw meat of the second step at a steam pressure of 220 kg using an oven; After the roasting of the third process, the raw meat is cooled at 4 ° C. under cooling conditions and concentrated at a core temperature below 10 ° C., followed by a cooling step of selecting pieces of 140-170 g, and a vacuum time of 25 seconds at a vacuum degree of 760 mm Hg. PE) a fourth process including a vacuum packaging step of packing four pieces of cooked in the packaging, a sterilization step, a re-cooling step of cooling for 2 minutes, 30 minutes, and an outer packaging step; And a fifth step of taking out the vacuum-packed raw meat, blending the raw meat and barbecue sauce, and cooking at 200 ° C.

따라서, 본 발명의 뼈를 제거한 바비큐치킨 제조방법은 바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기 때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있다.Therefore, the barbecue chicken manufacturing method of the bone removal method of the present invention is vacuum concentration of barbecue sauce material, low temperature aging of barbecue sauce, vacuum stirring after input of barbecue sauce ripened in raw meat, low temperature aging, raw material of barbecue sauce Due to the direct roasting at 220kg of steam pressure of the raw meat, the barbecue tastes deeper and the meat is softened, and the vacuum packing gives hygienic shaving reinforcement, and the vacuum-packed raw meat 140g and barbecue are taken out. Since 12g of the sauce is mixed and cooked at 200 ° C., the cook can enjoy the same barbecue taste regardless of skill level, and anyone can cook easily, and it is easy to eat.

Description

뼈를 제거한 바비큐치킨 제조방법{Recipe for a boneless barbecue chicken} Method for manufacturing barbecue chicken with bone removed {Recipe for a boneless barbecue chicken}

본 발명은 뼈를 제거한 바비큐치킨 제조방법에 관한 것으로, 보다 자세하게는 바비큐소스(Barbecue Sauce)의 재료를 농축관에 투입하고 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계와, 바비큐소스의 숙성단계, 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 피클솔루션시즈닝(Pickle Solution Seasoning)을 혼합하는 혼합단계, 피클솔루션시즈닝이 혼합된 원료육에 숙성된 바비큐소스를 투입하여 원료육을 진공교반하는 진공교반단계, 원료육의 숙성단계, 숙성된 원료육을 직화구이를 실시하는 단계, 냉각단계, 진공포장단계, 살균단계, 다시 냉각하는 단계, 외포장단계, 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 조리하는 단계에 관한 것이다.The present invention relates to a method for manufacturing barbecue chicken with bone removed, and more particularly, a vacuum concentration step, a packaging step, and a barbecue sauce for preparing barbecue sauce by injecting a barbecue sauce (Barbecue Sauce) material into a concentration tube and concentrating under vacuum. Aging step, removing the breastbone of the chicken and mixing the pickle solution seasoning with the raw meat cut into two parts of the two wings and two legs, input the mature barbecue sauce to the raw meat mixed with pickle solution seasoning Vacuum stirring step of the raw material meat, step of aging the raw material meat, roasting the matured raw meat, cooling step, vacuum packaging step, sterilization step, cooling again, outer packaging step, vacuum packed raw meat It takes out and mixes raw meat and barbecue sauce, and relates to the step of cooking.

종래에는 바비큐타입의 치킨은 조리방법이 조리자의 조리법에 따라 달랐고, 원료육의 절단에 있어서도 뼈를 발라내지 않고 조리를 하였다.Conventionally, the barbecue type chicken was cooked according to the cooker's recipe, and was cooked without cutting bone even when cutting raw meat.

그러나, 상기와 같은 종래의 바비큐치킨의 제조방법은 조리자의 조리방법에 따라 맛의 편차가 심하고, 조리과정도 위생적이지 못한 문제점과 원료육의 절단에 있어서도 뼈를 발라내지 않고 조리하였기 때문에 취식시 불편하며 조리시간도 길어지는 문제점이 있다.However, the conventional method of manufacturing barbecue chicken as described above is severely uneven in taste depending on the cooking method of the cooker, cooking process is also inconvenient during cooking because it is not sanitary and cooked without cutting bones in the cutting of raw meat. There is also a problem that takes longer time.

따라서, 본 발명은 상기와 같은 종래기술의 제반단점과 문제점을 해결하기 위한 것으로, 바비큐소스(Barbecue Sauce)의 재료를 진공도700이상으로 진공농축하고, 4℃에서 바비큐소스를 저온숙성시키고, 원료육에 숙성된 바비큐소스를 투입하여 진공도0.9mbar에서 진공교반하고, 바비큐소스가 투입된 원료육을 4℃에서 숙성하고, 숙성된 원료육을 스팀압력220kg에서 직화구이를 실시하고, 직화구이 실시 후 진공도760mmHg에서 진공포장하고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하여, 바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기 때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있도록 하는 바비큐치킨 제조방법을 제공함에 본 발명의 목적이 있다.Accordingly, the present invention is to solve the above-mentioned disadvantages and problems of the prior art, vacuum concentration of barbecue sauce (Barbecue Sauce) to a vacuum degree of 700 or more, low-temperature aging barbecue sauce at 4 ℃, Aged barbecue sauce was added and vacuum agitated at a vacuum degree of 0.9 mbar, the barbecue sauce was fed at 4 ° C, and the matured raw meat was roasted at steam pressure 220 kg, and after roasting, it was vacuum packed at 760 mmHg. Take out the vacuum packed raw meat, mix 140g raw meat and 12g barbecue sauce, cook at 200 ° C, vacuum concentration of barbecue sauce, low temperature aging of barbecue sauce, and vacuum stirring after putting barbecue sauce matured in raw meat. Because of the low-temperature aging of raw meat with barbecue sauce and grilling at 220 kg of steam pressure, the barbecue It has the effect of softening the meat quality and the hygienic shaving effect by the vacuum packing. The vacuum is packed with raw material 140g and 12g barbecue sauce and cooked at 200 ℃. It is an object of the present invention to provide a barbecue chicken production method that can enjoy the same barbecue taste without anyone, can be easily cooked, and easy to eat.

본 발명의 상기목적은 바비큐소스의 재료를 농축관에 투입하고 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계와, 바비큐소스의 숙성단계, 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 피클솔루션시즈닝을 혼합하는 혼합단계, 피클솔루션시즈닝이 혼합된 원료육에 숙성된 바비큐소스를 투입하여 원료육을 진공교반하는 진공교반단계, 원료육의 숙성단계, 숙성된 원료육을 직화구이를 실시하는 단계, 냉각단계, 진공포장단계, 살균단계, 다시 냉각하는 단계, 외포장단계, 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 조리하는 단계로 이루어진 뼈를 제거한 바비큐치킨 제조방법에 의해 달성된다.The object of the present invention is to put the barbecue sauce material in the condenser tube and vacuum concentration to produce a barbecue sauce vacuum concentration step, packaging step, barbecue sauce aging step, removing the breastbone of chicken and two wings and two legs Mixing step of mixing pickle solution seasoning to the raw meat cut into four parts, vacuum stirring step of vacuum stirring the raw material meat by inputting barbecue sauce matured into the raw material meat mixed with pickle solution seasoning, aging step of the raw meat, direct aging the raw meat Method for manufacturing barbecue chicken with bone removed consisting of roasting step, cooling step, vacuum packing step, sterilizing step, cooling step again, outer packing step, taking out vacuum packed raw meat and mixing raw meat and barbecue sauce to cook Is achieved by.

본 발명의 상기목적과 기술적구성 및 그에 따른 작용효과에 관한 자세한 사항은 이하 상세한 설명에 의해 보다 명확하게 이해될 것이다.Details of the above object and technical configuration of the present invention and the resulting effects will be more clearly understood from the following detailed description.

제1공정은 프리믹스(Premix), 양조간장, 물엿, 토마토페이스트, 토마토퓨레, 고추분, 정제수를 농축관에 투입하고 진공도700이상으로 진공농축하여 바비큐소스를 제조한 후 4℃냉장창고에서 숙성시키는 단계이다. 제1공정에서는 생마늘을 5메쉬(Mesh, 여과망의 단위)로 분쇄하여 리본믹서에 투입하고, 여기에 정백당, 맛술, 사골엑기스, 정제염, 올레오레진 켑시컴(Oleoresin Capsicum), 올레오레진 파프리카(Oleoresin Paprika)를 투입하여 20분간 교반한 프리믹스를 만든다. 여기서 맛술은 알콜이 함유된 액체조미료로서 주식회사 대상의 청정원이 제조한 미정을 사용한다. 프리믹스는 바비큐소스를 만드는 과정에서 일부재료를 배합하여 1차로 만든 소스재료를 의미한다. 제1공정의 바비큐소스의 배합비는 마늘2.00%, 양파2.00%, 정백당16.50%, 맛술5.00%, 사골엑기스1.00%, 정제염0.50%, 올레오레진 켐시컴0.05%, 올레오레진 파프리카0.20%, 양조간장30.00%, 물엿18.50%, 토마토페이스트8.00%, 토마토퓨레8.00%, 고추분2.00%, 정제수6.25%이다. 그 다음으로 제1공정의 재료를 70℃, 진공상태에서 당도71이상이 되도록 진공농축한다. 진공농축에 의해 바비큐소스 재료의 성분중 엑기스가 효과적으로 추출되는 효과가 있다. 배합물이 진공농축된 후에는 여과(Mesh)망을 이용하여 완성된 소스를 살균여과하여 2kg용량의 스탠딩파우치에 포장하고, 2℃냉각수에서 냉각후 10분간 탈수시킨 다음 외포장을 실시한다. 외포장된 바비큐소스를 24-48시간 냉장보관하면서 저온숙성시킨다. 저온숙성에 의해 바비큐소스의맛과 향이 풍부해지는 효과가 있다.In the first process, premix, brewed soy sauce, starch syrup, tomato paste, tomato puree, red pepper powder, and purified water are added to a condenser tube, and the barbecue sauce is prepared by vacuum concentrating at a vacuum degree of 700 or higher and then aged in a 4 ° C. refrigerator. Step. In the first process, raw garlic is crushed into 5 meshes (mesh unit) and put into a ribbon mixer, followed by white sugar, taste liquor, bone bone extract, refined salt, oleoresin capsicum and oleoresin paprika ( Add Oleoresin Paprika) to make a premix with 20 minutes of stirring. Here, liquor is a liquid seasoning containing alcohol. Premix means a source material made by mixing some ingredients in the process of making barbecue sauce. The mixing ratio of barbecue sauce of the first step is garlic 2.00%, onion 2.00%, white sugar 16.50%, sake 5.00%, beef bone extract 1.00%, refined salt 0.50%, oleoresin chemcicom 0.05%, oleoresin paprika 0.20%, brewing Soy sauce 30.00%, starch syrup 18.50%, tomato paste 8.00%, tomato puree 8.00%, red pepper powder 2.00%, purified water 6.25%. Subsequently, the material of the first step is concentrated in vacuo at a temperature of 70 ° C. and a sugar content of 71 or more. By vacuum concentration, the extract of the components of the barbecue sauce material is effectively extracted. After the compound is concentrated in vacuo, the finished sauce is sterilized by filtration (Mesh), packed in a standing pouch of 2 kg capacity, cooled in 2 ° C. cooling water, dehydrated for 10 minutes, and then packaged. Outer barbecue sauce is refrigerated for 24-48 hours at low temperature. Low-temperature aging has the effect of enriching the taste and aroma of barbecue sauce.

제2공정은 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝 수용액을 혼합한 후 상기 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar으로 진공교반하여 숙성시키는 단계이다. 피클솔루션시즈닝 수용액은 닭속살에 감칠맛을 내게 하는 성분을 포함하는 재료이다. 6.5%농도의 피클솔루션시즈닝 수용액은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨(L-MSG, Monosodium L-Glutamate)23.20%, 폴리인산염(Sodium Polyphosphate)8.50%, 메타인산염(Sodium Metaphosphate)1.30%으로 한다. 제2공정의 숙성은, 먼저 1,151-1,250g의 원료육을 처리하여 190g이상인 원료로 만들고, 6.5%농도의 피클솔루션시즈닝 수용액과 혼합한 후 15분간 교반한다. 그 다음에는 원료육89%, 바비큐소스11%를 투입하여 진공상태에서 10rpm으로 60분간 진공교반한 후, 냉장상태에서 24시간 숙성시킨다. 냉장숙성에 의해 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있다.In the second step, the chicken breast is removed, the raw meat cut into two parts of two wings and two legs is mixed with a 6.5% concentration pickle solution seasoning solution, and the aged barbecue sauce is added to the raw meat to vacuum the raw meat. It is a step of aging by vacuum stirring at 0.9 mbar. Pickle solution seasoning aqueous solution is a material containing a component that gives a rich flavor to chicken meat. The 6.5% concentration of pickle solution seasoning solution is 35.00% per white sugar, 32.00% refined salt, 23.20% L-MSG, Monosodium L-Glutamate, 8.50% sodium polyphosphate, sodium metaphosphate It is 1.30%. Aging of the second step is first processed to 1,151-1,250g raw material meat to 190g or more raw materials, mixed with 6.5% concentration pickling solution aqueous solution and stirred for 15 minutes. Subsequently, 89% of the raw meat and 11% of the barbecue sauce were added thereto, and the mixture was vacuum stirred at 10 rpm for 10 minutes in a vacuum state and then aged for 24 hours in a refrigerated state. The refrigeration matures the barbecue deep in the flesh and the meat is soft.

제3공정은 상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 단계이다. 제3공정의 직화구이는, 젯 스팀(Jet Stream)오븐을 이용하여 185℃, 가압상태에서 17분간 조리하는 것이다. 가압상태에서의 조리에 의해 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있다.The third step is a step of roasting the raw material meat of the second step using a oven at a steam pressure of 220 kg. The direct roasting of the 3rd process is cooking for 17 minutes at 185 degreeC and pressurization using the jet stream oven. The barbecue tastes deeper by the cooking under pressure and the meat is softened.

제4공정은 상기 제3공정의 직화구이 후 4℃냉장조건에서 냉각하고, 진공도760mmHg에서 진공포장, 살균, 냉각과정을 거쳐 외포장을 하는 단계이다. 제4공정의 냉각과정은, 직화구이한 원료육을 냉장상태에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별한다. 그 다음에는 진공상태에서 진공시간25초 조건으로 폴리에틸렌(Polyethylene, PE)포장지에 쿠킹된 조각을 4개씩 담고 진공포장하고, 85℃, 30분간 살균하고, 2℃, 30분간 냉각하며, 10분간 탈수를 거쳐 외포장을 실시한다. 진공포장에 의해 위생적인 면도 강화되는 효과가 있다.The fourth process is a step of cooling the product under refrigeration conditions at 4 ° C. after the direct roasting of the third process, and performing external packaging through vacuum packing, sterilization, and cooling at a vacuum degree of 760 mm Hg. In the cooling step of the fourth step, the pieces of 140-170 g are sorted after intensive cooling of the roasted raw meat so that the core temperature is 10 ° C. or lower in the refrigerated state. Next, vacuum-packed four pieces of cooked pieces in polyethylene (PE) packaging under vacuum for 25 seconds under vacuum, sterilized at 85 ° C. for 30 minutes, cooled at 2 ° C. for 30 minutes, and dehydrated for 10 minutes. Outer packaging is carried out via Hygienic shaving is enhanced by vacuum packaging.

제5공정은 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 단계이다. 제5공정의 조리는 진공포장된 원료육을 꺼내어 원료육140g, 바비큐소스12g을 소스붓을 이용하여 앞뒤로 도포한 후 직화구이하여, 오븐에서 안쪽은 6분, 껍질부는 3분간 쿠킹하는 방법과 진공포장된 원료육을 꺼내어 원료육140g을 직화구이하여, 오븐에서 안쪽 6분, 껍질부 3분간 쿠킹한 후 바비큐소스에 물엿투입을 증가시키고 및 매운 맛을 감소시킨 소스 12g을 도포하는 방법이 있다. 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있다.The fifth step is to take out the vacuum-packed raw meat, mix the raw meat and barbecue sauce and cook at 200 ℃. The cooking of the fifth step is to take out the vacuum-packed raw meat, apply 140g raw material meat, 12g barbecue sauce back and forth using a sauce brush and roast it directly, cook inside the oven for 6 minutes, cook the shell for 3 minutes and vacuum-packed The raw meat is taken out, and the raw meat 140g is directly roasted, cooked in an oven for 6 minutes and the shell portion for 3 minutes, followed by increasing the amount of syrup to barbecue sauce, and applying a 12g sauce with reduced spicy taste. Take out the vacuum packed raw meat and mix the raw meat 140g and barbecue sauce 12g and cook at 200 ℃, so that cookers can enjoy the same barbecue taste regardless of skill level, anyone can easily cook, easy to eat.

따라서, 본 발명의 뼈를 제거한 바비큐치킨 제조방법은 바비큐소스(Barbecue Sauce)의 재료를 진공도700이상으로 진공농축하고, 4℃에서 바비큐소스를 저온숙성시키고, 원료육에 숙성된 바비큐소스를 투입하여 진공도0.9mbar에서 진공교반하고, 바비큐소스가 투입된 원료육을 4℃에서 숙성하고, 숙성된 원료육을 스팀압력220kg에서 직화구이를 실시하고, 직화구이 실시 후 진공도760mmHg에서 진공포장하고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하므로써,Therefore, the barbecue chicken manufacturing method of the bone removal method of the present invention vacuum concentration of the barbecue sauce (Barbecue Sauce) material to a vacuum degree of 700 or more, low-temperature aging barbecue sauce at 4 ℃, and put the barbecue sauce aged in raw meat Vacuum stirring at 0.9 mbar, the barbecued sauce was aged at 4 ° C, the raw meat was roasted directly at steam pressure of 220 kg, and after roasting, vacuum-packed at 760 mmHg and vacuum-packed. By mixing 140g raw meat and 12g barbecue sauce and cooking at 200 ℃,

바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이에 의해, 바비큐소스가 깊게 배게 되고원료육의 육질이 향상되는 장점이 있고, 진공포장에 의해 위생상의 장점이 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일하게 조리할 수 있다는 장점이 있고,By vacuum concentration of barbecue sauce material, low temperature aging of barbecue sauce, vacuum stirring after putting barbecue sauce ripened in raw meat, low temperature aging of raw meat in which barbecue sauce is added, and roasting at 220 kg steam pressure of mature raw meat, Barbecue sauce is deeply soaked and raw meat quality is improved, hygienic advantages by vacuum packaging, vacuum packed raw meat is taken out, and raw meat 140g and barbecue sauce 12g are mixed and cooked at 200 ° C. There is an advantage that you can cook the same regardless of the degree,

바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기 때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있다.Due to the vacuum concentration of the barbecue sauce, the low temperature aging of the barbecue sauce, the vacuum stirring after the barbecue sauce is added to the raw meat, the low temperature aging of the raw meat with the barbecue sauce, and the direct roasting at 220 kg of steam pressure of the mature raw meat. It has the effect of deeply barbecued taste and tenderness of meat, and it is vacuum-packed for hygienic shaving reinforcement. Vacuumed raw meat is taken out, and raw meat 140g and barbecue sauce 12g are mixed and cooked at 200 ℃. Regardless of skill level, you can enjoy the same barbecue taste, anyone can cook easily, and eating is easy.

Claims (12)

프리믹스(Premix), 양조간장, 물엿, 토마토페이스트, 토마토퓨레, 고추분, 정제수를 농축관에 투입하고 진공도700이상으로 진공농축하여 바비큐소스(Barbecue Sauce)를 제조하는 진공농축단계, 포장단계 및 포장된 바비큐소스를 24-48시간 4℃냉장창고에서 숙성시키는 단계를 포함하는제1공정;Premix, brewed soy sauce, syrup, tomato paste, tomato puree, red pepper powder, and purified water are put into a condenser tube, and the vacuum concentration step, packaging step, and packing to produce barbecue sauce by vacuum concentration above 700 degree. A first process comprising the step of aging the barbecue sauce in a 4 ° C. cold storage for 24-48 hours; 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝(Pickle Solution Seasoning)을 혼합하는 혼합단계, 6.5%농도의 피클솔루션시즈닝이 혼합된 원료육에 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar에서 진공교반하는 진공교반단계 및 숙성단계를 포함하는 제2공정;Mixing step of removing the chicken breast bone and cutting 6.5% of pickle solution seasoning to the raw meat cut into two parts of two wings and two legs, and to the raw meat mixed with 6.5% concentration of pickle solution seasoning. A second step including a vacuum agitation step and a maturation step in which the raw material meat is vacuum stirred at a degree of vacuum of 0.9 mbar by inputting the aged barbecue sauce in one step; 상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 제3공정;A third step of performing direct roasting of the matured raw meat of the second step at a steam pressure of 220 kg using an oven; 상기 제3공정의 직화구이 후 원료육을 4℃냉장조건에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별하는 냉각단계, 진공도760mmHg에서 진공시간25초 조건으로 폴리에틸렌(Polyethylene, PE)포장지에 쿠킹된 조각을 4개씩 담아 포장하는 진공포장단계, 살균단계, 2℃에서 30분간 냉각하는 재냉각단계 및 외포장단계를 포함하는 제4공정; 및After the roasting of the third step, the raw meat is concentrated at 4 ° C. under refrigeration conditions to be cooled to 10 ° C. or lower, and then cooled down to screen 140-170 g of pieces. A fourth process including a vacuum packaging step of packing four pieces of cooked pieces on a wrapping paper, a sterilizing step, a recooling step of cooling at 2 ° C. for 30 minutes, and an outer packing step; And 상기 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 제5공정을 포함하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.And a fifth step of taking out the vacuum-packed raw meat, blending the raw meat and barbecue sauce, and cooking at 200 ° C. to remove the barbecue chicken. 제1항에 있어서, 상기 제1공정의 프리믹스는 생마늘을 5메쉬(Mesh)로 분쇄하여 공업용믹서에 투입하고 여기에 양파, 정백당, 맛술, 사골엑기스, 정제염, 올레오레진 켑시컴(Oleoresin Capsicum), 올레오레진 파프리카(Oleoresin Paprika)를 투입하여 20분간 교반한 것임을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.The method of claim 1, wherein the premix of the first process is crushed raw garlic into 5 mesh (Mesh) and put into an industrial mixer, onion, white sugar, sake, bone bone extract, refined salt, oleoresin capsicum (Oleoresin Capsicum) , Oleoresin Paprika (Oleoresin Paprika) was added to a barbecue chicken production method characterized in that the bone was removed, characterized in that stirred for 20 minutes. 제1항에 있어서, 상기 제1공정의 바비큐소스의 원료배합비가 마늘2.00%, 양파2.00%, 정백당16.50%, 맛술5.00%, 사골엑기스1.00%, 정제염0.50%, 올레오레진 켐시컴0.05%, 올레오레진 파프리카0.20%, 양조간장30.00%, 물엿18.50%, 토마토페이스트8.00%, 토마토퓨레8.00%, 고추분2.00%, 정제수6.25%임을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법. The method according to claim 1, wherein the raw material blending ratio of barbecue sauce of the first step is garlic 2.00%, onions 2.00%, white per sugar 16.50%, taste liquor 5.00%, beef bone extract 1.00%, refined salt 0.50%, oleoresin chemcomum 0.05%, Oleoresin paprika 0.20%, brewed soy sauce 30.00%, starch syrup 18.50%, tomato paste 8.00%, tomato puree 8.00%, red pepper powder 2.00%, purified water 6.25%. 제1항에 있어서, 상기 제1공정의 진공농축단계는 상기 제1공정의 재료를 70℃, 진공상태에서 당도71이상이 되도록 진공농축하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.The method of claim 1, wherein the vacuum concentration step of the first step is to concentrate the material of the first step in a vacuum at 70 ° C. in a vacuum state so as to have a sugar content of 71 or more. 제1항에 있어서, 상기 제2공정의 혼합단계는 1,151-1,250g의 원료육을 처리하여 190g이상인 원료로 만들고 6.5%농도의 피클솔루션시즈닝 수용액과 혼합하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the mixing step of the second step is to process the raw meat of 1,151-1,250g to produce more than 190g of raw material and the production of bone removed barbecue chicken, characterized in that mixed with 6.5% concentration of pickling solution seasoning solution Way 제1항에 있어서, 상기 제2공정의 혼합단계는, 6.5%농도의 피클솔루션시즈닝 수용액은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨23.20%, 폴리인산염8.50%, 메타인산염1.30%으로 하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법 According to claim 1, wherein the mixing step of the second step, the 6.5% concentration of pickling solution seasoning solution contains a compounding ratio of 35.00% per white spirit, 32.00% refined salt, 23.20% sodium L- glutamate, 8.50% polyphosphate, 1.30% metaphosphate Method for producing barbecue chicken with bone removed 제1항에 있어서, 상기 제2공정의 진공교반단계는, 진공상태에서 15분간 교반하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the vacuum stirring step of the second step is performed for 15 minutes in a vacuum state. 제1항에 있어서, 상기 제2공정의 숙성단계는, 원료육89%, 바비큐소스11%를 투입하여 진공상태에서 10rpm으로 60분간 진공교반한 후, 4℃냉장상태에서 24시간 숙성시키는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법According to claim 1, wherein the aging step of the second step, raw material meat 89%, barbecue sauce 11% by vacuum stirring at 60 rpm for 10 minutes in a vacuum state, and then aged for 4 hours at 4 ℃ refrigerated Method of manufacturing barbecue chicken with bone removed 제1항에 있어서, 상기 제3공정의 직화구이는, 젯 스팀(Jet Stream)오븐을 이용하여 185℃, 가압상태에서 17분간 조리하는 직화구이임을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the roasting of the third step is a roasting barbecue chicken characterized in that the roasting cooked for 17 minutes at 185 ℃, pressurized state using a jet stream (Jet stream) oven. 제1항에 있어서, 상기 제4공정의 살균과정은, 85℃, 30분간 살균하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the sterilization process of the fourth step, the sterilization process of the bone removed barbecue chicken, characterized in that sterilization for 30 minutes at 85 ℃. 제1항에 있어서, 상기 제5공정의 조리는 진공포장된 원료육을 꺼내어 원료육140g당 바비큐소스12g을 앞뒤로 도포한 후 오븐에서 안쪽은 6분, 껍질부는 3분간 조리하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method according to claim 1, wherein the cooking of the fifth step removes the vacuum-packed raw meat, applies 12 g of barbecue sauce per 140 g of raw meat, and then cooks the inside of the oven for 6 minutes and the shell for 3 minutes. How to make barbecue chicken 제1항에 있어서, 상기 제5공정의 조리는 진공포장된 원료육을 꺼내어 원료육140g을 오븐에서 안쪽 6분, 껍질부 3분간 조리한 후 바비큐소스에 물엿투입을 증가시키고 매운 맛을 감소시킨 소스 12g을 도포하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method according to claim 1, wherein the cooking of the fifth step takes out the vacuum-packed raw meat and cooks the raw meat 140g in an oven for 6 minutes and the shell for 3 minutes, and then adds syrup to barbecue sauce and decreases the spicy taste. Method of manufacturing barbecue chicken removed bones characterized in that the coating
KR10-2002-0069322A 2002-11-08 2002-11-08 Recipe for a boneless barbecue chicken KR100473187B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2002-0069322A KR100473187B1 (en) 2002-11-08 2002-11-08 Recipe for a boneless barbecue chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2002-0069322A KR100473187B1 (en) 2002-11-08 2002-11-08 Recipe for a boneless barbecue chicken

Publications (2)

Publication Number Publication Date
KR20040040950A KR20040040950A (en) 2004-05-13
KR100473187B1 true KR100473187B1 (en) 2005-03-11

Family

ID=37338200

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2002-0069322A KR100473187B1 (en) 2002-11-08 2002-11-08 Recipe for a boneless barbecue chicken

Country Status (1)

Country Link
KR (1) KR100473187B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100978515B1 (en) 2006-04-05 2010-08-27 이명구 recipe for barbecue chicken

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100868461B1 (en) * 2006-12-28 2008-11-12 전성식 Stir-fried food using barbecue
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910005272A (en) * 1989-08-29 1991-03-30 이헌조 Mode automatic switching circuit of CD player
KR20020023554A (en) * 2000-09-22 2002-03-29 김영구 Cooking method of a hot tasty chicken roast having a bulgogi taste
KR20020041839A (en) * 2000-11-29 2002-06-05 김홍국 A manufacturing method of chicken sauce
KR100349624B1 (en) * 2000-08-19 2002-08-24 주식회사 체리부로식품 Further Processed Chicken of Uptakable Calcium and Ferrous and Method Thereof
KR100393089B1 (en) * 2001-07-19 2003-07-31 주식회사 하림 The manufacturing method of broiled chicken

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR910005272A (en) * 1989-08-29 1991-03-30 이헌조 Mode automatic switching circuit of CD player
KR100349624B1 (en) * 2000-08-19 2002-08-24 주식회사 체리부로식품 Further Processed Chicken of Uptakable Calcium and Ferrous and Method Thereof
KR20020023554A (en) * 2000-09-22 2002-03-29 김영구 Cooking method of a hot tasty chicken roast having a bulgogi taste
KR20020041839A (en) * 2000-11-29 2002-06-05 김홍국 A manufacturing method of chicken sauce
KR100393089B1 (en) * 2001-07-19 2003-07-31 주식회사 하림 The manufacturing method of broiled chicken

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100978515B1 (en) 2006-04-05 2010-08-27 이명구 recipe for barbecue chicken

Also Published As

Publication number Publication date
KR20040040950A (en) 2004-05-13

Similar Documents

Publication Publication Date Title
US4942047A (en) Process for preparing marinaded proteinaceous product and product produced thereby
CN103584211B (en) Beef noodle soup concentrate as well as preparation method and using method thereof
CN102366120A (en) Spicy gizzard processing technology
KR20090107772A (en) Food using chicken foot and method for producing the same
CN103798833A (en) Production method of frozen shredded pork with garlic sauce
CN109170623A (en) A kind of instant bagged Benben chicken and preparation method thereof
KR100972922B1 (en) Manufacturing method of wine taste sauce and that wine taste sauce
KR100976944B1 (en) Manufacturing method of broth sauce and that broth sauce
KR100499246B1 (en) cooking for food through pig a bone
KR101591936B1 (en) A manufacturing method for spicy seasoned sauce chicken and spicy seasoned sauce chicken manufactured by the same
CN102835673B (en) Method for making stewed duck by using Sansui duck
KR100473187B1 (en) Recipe for a boneless barbecue chicken
CN111084331A (en) Process for producing poultry marinated products
CN104905294A (en) Pickled chilli chicken giblets with Tujia flavor
KR101804452B1 (en) Process of manufacturing home meal replacement
CN103380893A (en) Preparation method of spicy mushroom diced meat
KR20160076284A (en) Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same
CN108903038A (en) A kind of beef white radishes filling acid soup dumpling and its processing method
CN103211249A (en) Method for preparing cold canned spicy squid skin
CN103876169A (en) Preparation method for spicy lamb tripe
CN103355599A (en) Novel stuffed instant noodles
KR20200090029A (en) Recipe for a boneless barbecue chicken
KR20200090531A (en) Recipe for a boneless barbecue chicken
KR20040044806A (en) The producing method of an instant fish and meat gruel
KR20060054746A (en) Method for a fried glutinous pork and fried chicken including fried glutinous pork

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20130516

Year of fee payment: 9

FPAY Annual fee payment

Payment date: 20140516

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20150302

Year of fee payment: 11

FPAY Annual fee payment

Payment date: 20160119

Year of fee payment: 12

LAPS Lapse due to unpaid annual fee