KR100889804B1 - Maturing method of chicken - Google Patents

Abstract

A method for ripening of a chicken is provided to permeate sauce into the chicken deeply after seasoning the chicken. A method for ripening of a chicken comprises mixtures. The mixture includes the following steps of: making a first compound by mixing 6.01 weight% of vanilla perfume, 3.76 weight% of complex condiment, 3.73 weight% of pepper, and 2.75 weight% of lotus leaf powder; making a second compound by mixing 31.99 weight% of onion, 7.85 weight% of garlic, and 6.03 weight% of ginger; and making a third compound by mixing 0.56 weight% of ginger extract, 0.27 weight% of garlic extract, 25.23 weight% of sugar, 2.00 weight% of bamboo leaf powder, 1.42 weight% of vinegar, the second mixture and the first mixture for 30 minutes.

Description

Maturing Method of Chicken

The present invention relates to a method of ripening chicken meat after salting the chicken, and then applying a mixing sauce, and then aging the chicken meat so that the meat is soft, and the smell of chicken, garlic, onions, and the like is not good.

In general, meat or fish is used to remove the peculiar smell and soften the meat source is mixed with various seasoning sauce, a representative example of a conventional meat cooking seasoning, Korean Patent Publication No. 1992-0005896 It is known that chicken seasoning prepared by adding ketchup and starch syrup as main ingredients, and adding other seasoning sauces in small amounts.

The technology has a disadvantage that the main ingredients are made of tomato ketchup and starch syrup, which does not make the meat flexible and gives only sweet taste, but rather raises the degree of obesity.

In addition, Korean Patent Publication No. 199-0017504 discloses a marinade containing garlic, onion, green onion, and ginger as the main ingredients, and Korean Patent Publication No. 1996-0016753 marinade for chicken has a donkey and Techniques for adding a little licorice have been disclosed.

On the other hand, the chicken has a hot nature in the classification of ideology, and in general, people who eat Chinese medicine or inflammatory diseases are not allowed to eat because of the chicken's hot nature.

By the way, all of the above techniques are only used mainly garlic, onions, green onions, etc. in order to eliminate the fishy smell unique to chickens.

In other words, it does not take into account the health status of the predator is a spice that did not change the nature of the chicken itself.

In particular, the chicken dishes as described above were to be matured after salting the chicken, and to apply the seasoning when cooking, in this case, there was also a problem that the seasoning deeply beige chicken.

Chicken aging method of the present invention is to solve the problems occurring in the prior art as described above, by preparing a primary mixture by mixing vanilla spices, complex seasonings, pepper, lotus leaf separately, while grinding onion, garlic, ginger After preparing a secondary mixture separately by mixing, ginger extract, garlic extract, sugar, salt, bamboo leaf powder, vinegar is prepared and mixed with the primary mixture and the secondary mixture in a blender for 30 minutes to prepare a tertiary mixture, The tertiary mixture is prepared by aging while stirring in a aging tank equipped with a stirring blade to neutralize the chicken's hot energy with cold bamboo leaves and lotus leaves to keep chicken dishes away from reasons such as constitution or inflammation. It is to make people eat easily.

In particular, by using the lotus leaf to minimize the smell of onions, garlic, etc., even after eating onions and garlic, less garlic or onion odor is to be generated.

In addition, by mixing the mixing process from the first to the third in a separate mixer, microwaver, blender to increase the mixing rate of the material, by stirring and ripening for 3 to 24 hours in the aging tank to increase the penetration rate of the seasoning in the chicken, meat flavor To improve the meat quality.

In addition, by mixing the vinegar in the ingredients to make the meat of the chicken tender when seasoning is applied.

In particular, by salting the chicken and then applying the mixing sauce of the present invention, and then matured thereafter, the mixing sauce is deeply cut in the chicken so that the dark taste and meat quality can be felt when cooking chicken.

In order to solve the above technical problem, the chicken aging method of the present invention prepares a vanilla flavor 6.01% by weight, composite seasoning 3.76% by weight, pepper 3.73% by weight, and lotus leaf powder 2.75% by weight, based on the total weight of the sauce, stirring A first mixing step of preparing a first mixture by mixing in a mixer having a wide end of the blade; Preparing a secondary mixture by preparing 31.99% by weight of onions, 7.85% by weight of garlic, and 6.03% by weight of ginger, by grinding while grinding in a microwave oven equipped with a grinding blade; Ginger extract 0.56% by weight, garlic extract 0.27% by weight, sugar 25.23% by weight, salt 8.4% by weight, bamboo leaf powder 2.00% by weight, vinegar 1.42% by weight, the internal temperature is 5 ~ 15 ℃ Tertiary mixing step of preparing a tertiary mixture by mixing with the primary mixture and the secondary mixture for 30 minutes in a blender maintained at; A source preparation step of preparing a mixing source by stirring and aging the tertiary mixture prepared in the mixer for 3 to 24 hours while maintaining the internal temperature at 3 to 5 ° C. in a aging tank equipped with a stirring blade; A salting step of soaking the chickens for 2 to 4 hours in water having a salinity of 2 ° C. to 2 ° C. for 2 to 4 hours; A dehydration step of dehydrating the chickens subjected to the dyeing step for 12 hours at a temperature of minus -2 to 5 ° C; A cutting step of cutting the dehydrated chicken by parts; Applying the mixing sauce to the chicken cut by portions, but the sauce coating step of applying the chicken and mixing sauce to have a weight ratio of 1,000: 55 to 60; It characterized by consisting of; a step of maturing the chicken meat sauce is applied for 12 to 24 hours at a temperature of 2 ~ 10 ℃.

According to the present invention, after mixing vanilla flavorings, complex seasonings, pepper, lotus leaf separately to prepare a primary mixture, and prepare a second mixture separately by grinding while grinding onion, garlic, ginger, ginger extract, garlic extract, sugar Prepare a tertiary mixture by preparing salt, bamboo leaf powder, vinegar and mixing with the primary mixture and the secondary mixture for 30 minutes in a blender, and then preparing the tertiary mixture by stirring with stirring in a aging tank equipped with a stirring blade. The chicken's hot energy is neutralized with cold bamboo leaves and lotus leaves, so people who are away from eating chicken can easily eat because of diseases such as constitution or inflammation.

In particular, by using the lotus leaf to minimize the smell of onions, such as garlic, even after eating onions and garlic, less smell of garlic or onion.

In addition, by mixing the mixing process from the first to the third in a separate mixer, microwaver, blender to increase the mixing rate of the material, by stirring and ripening for 3 to 24 hours in the aging tank to increase the penetration rate of the seasoning in the chicken, meat taste This is improved and the meat becomes softer.

In addition, by aging the sauce at low temperature, it will have a feeling of crunching due to onions, etc. included in the sauce during eating.

In particular, by salting the chicken and then applying the mixing sauce of the present invention, and then matured thereafter, the mixing sauce is deeply cut into the chicken, so that the dark taste and meat quality can be felt when cooking chicken.

Hereinafter, the chicken ripening method of the present invention will be described in detail with reference to the accompanying drawings.

1. First mixing stage

6.01% by weight of vanilla flavoring, 3.76% by weight of complex seasoning, 3.73% by weight of pepper, and 2.75% by weight of lotus leaf powder, based on the total weight of the sauce, were mixed in a mixer 20 in which the ends of the stirring blades 23 were broadly formed. Prepare a tea mixture.

The primary mixture is a step of preparing and mixing the ingredients associated with the smell first.

In the present invention to provide a vanilla aroma, using pepper to reduce the smell of meat.

Complex seasonings can be made with the same ingredients as commonly used 'redo'.

It is important to note that the lotus leaf powder is used.

Yan, a perennial herb of the water lily family, is known by various names such as lotus, lotus, lotus, lotus, lotus leaf, and lotus leaf.

These lotuses are native to tropical Asia and grow to a height of about one meter, with flowers of red or white blossoming in July and August, and fruiting in October.

Like this, after cutting the fruit in the fruited state, the flower stem is dried in the sun to pick only fruit (salt) and then dried in a paper bag for use.In the undried state, peel the hard skin of the fruit and eat it. do.

In addition, almost all the parts of lotus are used for medicinal and edible so that nothing can be discarded from the root to the tip of the leaf.

In general, edible roots and petiole are usually used for food, and in oriental medicine and folk medicine, hemostasis, hemostasis, hypothalamus, nephritis, analgesic, fever, nervous breakdown, low back pain, etc. are also used as important medicines.

On the other hand, lotuses are largely divided into white lotus and red lotus, and among them, white lotus does not grow much like red lotus, and its own fragrance gives rise to red lotus. Very unique compared.

These white lotuses are known to contain proteins, lipids, calcium, phosphorus, sodium, vitamins, niacin, isoleucine, lysine, sulfur-containing amino acid, aspartic acid, mucin and the like.

In the present invention, it is also possible to use a general lotus leaf, it is characterized in that using the leaves of white lotus in the above-described effect.

The lotus leaf of the white lotus serves to remove the irritating odor.

In other words, the lotus leaf used in the present invention serves to remove the fishy smell of chicken as well as to remove the irritating odor generated from garlic or ginger.

In addition, lotus leaf has a cold nature of ideological characteristics, and will play a role in neutralizing the hot nature of chicken.

The mixer 20 shown in FIG. 2 is subjected to the first mixing step in the present invention.

As shown in the drawing, the mixer 20 is provided with a stirring shaft 22 which is rotated by the motor 21 and a stirring blade 23 connected to the stirring shaft 22. The end of the stirring blade 23 is formed wide. You can see that.

Using the mixer 20 having a wide end of the stirring blade 23 as described above is that the materials mixed in the first mixing step are in the form of powder, so that the sunk into the lower part is not mixed well, so that the mixed things are scattered and mixed up. To give.

For this purpose, the stirring blade 23 is preferably installed in a form inclined from the stirring shaft 22.

On the other hand, as shown, each material is preferably configured to be introduced into the mixer while the amount is controlled by the control valve 11 in a state mixed in a constant ratio in a separate tank (10).

In addition, it is preferable to install the control valve 24 on the pipe line through which the primary mixture mixed in the mixer 20 is discharged while controlling the fixed amount when moving to the next process.

2. Second Mixing Stage

31.99% by weight of onion, 7.85% by weight of garlic, and 6.03% by weight of ginger are prepared relative to the total weight of the sauce, and mixed while being crushed in a microwave 40 provided with a grinding blade 43 to prepare a secondary mixture.

Here, the ultrasonic wave 40 may be referred to as a grinder.

At this time, prepare onions, garlic, and ginger.

2 shows an example of the microwave wave 40 used in the second mixing step.

Referring to the drawings, the microwave generator 40 is rotated by the rotation shaft 42 connected to the motor 41 is installed therein, the rotary shaft 42 is provided with a plurality of grinding blades 43 are crushed and injected raw materials It is configured to mix.

In addition, the storage tank 30 for storing the raw material is connected to the pipe on one side of the microwave generator 40, the valve 31 is provided on the pipe line of the pipe so that the raw material is supplied in accordance with the opening and closing of the valve 31 It is.

In addition, the other side of the microwave oven 40 is connected to the discharge pipe for discharging the pulverized material, the valve 45 is also installed on the pipe of the discharge pipe is configured to adjust the amount of discharge or block the pipe. have.

In the drawing, the pipe shown below the microwave 40 shows the drain pipe 44.

3. 3rd mixing stage

Ginger extract 0.56% by weight, garlic extract 0.27% by weight, sugar 25.23% by weight, salt 8.4% by weight, bamboo leaf powder 2.00% by weight, vinegar 1.42% by weight, the internal temperature is 5 ~ 15 ℃ The tertiary mixture is prepared by mixing the primary mixture and the secondary mixture for 30 minutes in the blender 60 maintained at.

Bamboo leaves are generally distributed in Korea. There are four kinds of bamboos in Korea: bamboo shoots, king bamboo, wang bamboo, and bamboo rice. The bamboo shoots are about 20 cm in diameter in Japan. It is the thickest among bamboos, and it is commonly called edible porridge (食用 竹) because it is thick and can be eaten. Bamboo is green with dark brown spots.

Wangjuk (王 竹) is called Dangjuk (唐 竹), because bamboo shoots have a bitter taste is called Gojuk (苦竹).

Jujuk (王 竹) 's porridge is light brown, and bamboo liver is characterized by no cilia, and because of its good elasticity and easy processing, it can be used for the most various purposes among bamboos.

Damjuk is a bamboo that has strong breeding ability and good cold endurance. It has no spots on bamboo skin, and the trunk is short between nodes, about 10-35cm, and is thinner than the royal band, and is used as processing materials for baskets, baskets, umbrella stand, and fan meat. do.

Mountain bamboo (山竹) is called Shinuidae or Ogudae. It is strong in the cold and thin, so it is used as a material for a brush, a cigarette and an arrow.

In the present invention, all of them may be used or any one of them may be used.

The leaves of bamboo are known to exhibit anticancer action, coughing action, bactericidal action, antifungal activity, antiulcer activity.

In particular, the extract extracted from the leaves of the mountain bamboo (山竹) contains sugars such as xylose, arabinose and glucose, mannose, and galactose, aspartic acid, glutamic acid, seline, threonine, florin, alanine, It is known that amino acids, such as cislane and phenyl aranine, are contained.

In addition, the bamboo leaves are known to be used as cough medicine, sputum medicine, heat lowering medicine, and bleeding blood, swelling medicine, etc.

These bamboo leaves are known to have a strong negative energy due to the ideological characteristics, in the present invention was used to neutralize the hot energy of the chicken in addition to the above-mentioned lotus leaf.

In addition, by using the bamboo leaves can be largely eliminated the fishy fishy smell.

In the present invention, the bamboo leaves are dried and boiled in water and then powdered.

In addition, vinegar softens the meat of the chicken, and serves to promote other ingredients to penetrate the chicken.

This tertiary mixing step is prepared by mixing with the primary mixture and the secondary mixture for 30 minutes in the blender 60, the internal temperature is maintained at 5 ~ 15 ℃ as shown in FIG.

The blender 60 is connected to the mixer 20 and the microwaver 40 by a pipe, and a storage tank 50 in which ginger extract, garlic extract, sugar, salt, bamboo leaf powder, and vinegar are stored and supplied to one side thereof. It is connected by piping.

The valve 51 is installed in the pipe connected to the storage tank 50 to adjust the supply amount.

Inside the blender 60, a rotating shaft 62 connected to the motor 61 and a stirring blade 63 connected to the rotating shaft 62 to rotate are installed to mix the materials evenly.

At this time, the stirring blade 63 is preferably arranged so that the direction of the blades alternate with each other as shown to improve the mixing ratio.

The lower part of the blender 60 is connected to the discharge pipe 64 for evenly discharging the mixed material, one side of the discharge pipe 64 is provided with a vacuum pump 65 is configured to transfer the material to the next process.

In addition, the valve 66 is also installed on the pipeline of the discharge pipe to adjust the amount of movement or to block or open the pipeline.

In addition, although not shown, the blender is provided with a temperature control device to maintain the internal temperature at 5 ~ 15 ℃.

4. Seasoning Seasoning

The tertiary mixture prepared in the blender is stirred and aged for 3 to 24 hours while maintaining the internal temperature at 3 to 5 ° C. in the aging tank 70 provided with the stirring blade 73 to prepare a mixing source.

The reason for the low temperature aging in the seasoning step is to keep the ingredients such as onions, garlic and ginger at a low temperature to keep the juice fresh and give a crisp chew when eating chicken dishes.

As shown in FIG. 2, the aging tank 70 is provided with a motor 71 at an upper portion thereof, and a rotating shaft 72 connected to the motor 71 to rotate and a stirring blade 73 connected to the rotating shaft to stir the inside. It is provided.

In addition, the lower part of the aging tank 70 is composed of a discharge pipe 74 and a valve 76 provided on the pipeline of the discharge pipe (74).

5. Dyeing stage

Soak chicken for 2 to 4 hours in water at 2 ° C and 2 ° C.

Dyeing uses a known dyeing container such as a chiller.

At this time, it is preferable to install the salt container in a separate salt chamber, the salt chamber is preferably maintained at an internal temperature of about 1 ~ 5 ℃.

The dyeing time is preferably about 2 hours in summer, about 3 to 4 hours in winter.

In addition, when salting 10 kg of raw chicken, 8 liters of water is poured into the salt container, and 200 g of salt is added so that the salinity is 2 degrees.

In the chiller, it is good to spin the chicken to rotate the salt water evenly.

6. Dehydration Step

Dehydrated chickens are dehydrated for 12 hours at -2 ~ 5 ° C.

In the dehydration process, a cradle is installed in the refrigerating chamber and the chicken is dehydrated by hanging on the cradle.

7. Cutting step

Dehydrated chickens are cut into slices suitable for cooking.

Chickens are best cut by workers rather than by mechanical work.

8. Source Application Step

The mixing sauce is applied to the chicken cut by portions, but the chicken and mixing sauce are applied to have a weight ratio of 1,000: 55 to 60.

This is because it is most preferable in terms of taste, aroma and quality when mixed or applied in the above weight ratio.

9. Ripening step

Sauce coated chicken is aged for 12-24 hours at a temperature of 2-10 ° C.

Aging is most preferably carried out in a refrigerating compartment.

Hereinafter, the chicken aging method of the present invention will be described with reference to Examples.

Example 1 Preparation of a Mixing Sauce for Chicken

A mixer, a blender, a microwave and a aging tank were prepared.

First, 601 g of vanilla flavor, 376 g of complex seasoning, 373 g of pepper, and 275 g of lotus leaf powder were added to a mixer as shown in FIG. 2 having a wide end of a stirring blade, and then mixed while rotating a stirring blade to prepare a primary mixture.

3,199 g of onion, 785 g of garlic, and 603 g of ginger were prepared and mixed while being crushed in a microwave oven equipped with a grinding blade as shown in FIG. 2 to prepare a secondary mixture.

With the blender shown in FIG. 2 and then maintaining the internal temperature of the blender at 10 ° C., the primary mixture and secondary mixture and ginger extract 56g, garlic extract 27g, sugar 2,523g, salt 840, bamboo leaf powder 200g, 142g vinegar The mixture was added for 30 minutes to prepare a tertiary mixture.

The prepared tertiary mixture was added to the aging tank of FIG. 2 with a stirring blade, and then stirred and aged for 12 hours while maintaining the internal temperature of the aging tank at 4 ° C. to prepare a mixing source of the present invention.

Meanwhile, raw chicken was prepared, and 8 liters of water was poured into the chiller, 200 g of salt was added to make the salinity 2 degrees, and the raw chicken was dyed while rotating for 3 hours in the chiller.

At this time, the temperature of the water was maintained in the range 3 ~ 8 ℃.

The chicken after the dyeing step was put in the refrigerator and dehydrated for 12 hours while maintaining the internal temperature at a temperature of 0 ~ 3 ℃.

The chicken was taken out of the refrigerator, cut into portions for cooking, 1 kg of the cut chicken was prepared, and 57 g of the prepared mixing sauce was prepared, and the mixing sauce was evenly applied to the cut chicken.

The chicken with the mixing sauce was aged for 24 hours in a aging refrigerator while maintaining the temperature of 2 ~ 5 ℃.

Example 2 Cooking Chicken Meat of Example 1

The aged chicken was fried in oil to prepare a chicken dish of Example 2.

Experimental Example 1 Sensory Experiment

Chicken fries cooked on the market were prepared in Comparative Example 1, and the sensory test was performed in comparison with chicken dishes using the mixing sauce of the present invention prepared in Example 2.

Sensory tests were assessed using a 9-point rating method.

Considering age and gender, a total of 40 men and women were selected from 10 to 40 age groups.

<Table 1> Sensory Test Results

division flavor incense Symbol Synthesis Example 2 8.5 8.9 9.1 8.8 Comparative Example 1 6.2 5.5 4.5 5.4

* Sensory test value (9: Very good, 0: Very bad)

As a result of Table 1, it was found that the chicken dishes using the chicken matured by the aging method of the present invention is generally superior in terms of taste, aroma, and taste compared to general chicken dishes.

Experimental Example 2 Sensory Experiment

The fried chicken dishes sold on the market were prepared as a comparative example, and the sensory test on fishy smell was carried out as compared with the chicken dishes using the mixing sauce of the present invention prepared in Example 2.

Considering age and gender, a total of 40 men and women were selected from 10 to 40 age groups.

<Table 2> Fishy Sensory Test Results

division Fishy Example 2 8.9 Comparative Example 1 4.5

* Sensory test value (9: fishy smell, 0: fishy smell)

As a result of Table 2, it was found that the chicken dish using the chicken matured by the aging method of the present invention is much less fishy than the general chicken dish.

Experimental Example 3 Sensory Experiment

Chicken fries cooked on the market were prepared as a comparative example and compared to chicken dishes using the mixing sauce of the present invention prepared in Example 2, the sensory test on the smell of onion was carried out.

Considering age and gender, a total of 40 men and women were selected from 10 to 40 age groups.

<Table 3> Onion smell sensory test results

division Onion Smell Example 2 8.5 Comparative Example 1 5.7

* Sensory test value (9: onion odor does not occur, 0: onion odor is severe)

As a result of Table 3, it was found that the chicken dishes using the chicken matured by the aging method of the present invention is much less onion smell than the general chicken dishes.

Experimental Example 4 Survey

Proceed as in Example 1, but aged without addition of a mixing sauce, fried chicken in oil to prepare a fried chicken dish of Comparative Example 2 compared to chicken dishes using the mixing sauce of the present invention prepared in Example 2 A survey was conducted.

The survey selected 150 males and females in their teens to fifties.

<Table 4> Survey result of Comparative Example 2

division 10 20's 30 spaces 40 spaces 50 spaces It's tasteless 7 8 9 7 8 Tastes just like that 15 13 16 14 17 Taste good 5 7 4 5 2 The taste is very good 3 2 One 4 3

Table 5 Survey Results of Example 2

division 10 20's 30 spaces 40 spaces 50 spaces It's tasteless 2 2 One One 3 Tastes just like that One 3 3 2 5 Taste good 19 20 18 24 17 The taste is very good 8 5 8 3 5

As a result of Table 4 and Table 5, it was found that the chicken dishes using the chicken matured by the aging method of the present invention is much better than the chicken dishes aged using the general aging method.

1 is a process chart showing a method of ripening chicken meat of the present invention.

2 is a schematic representation of a plant for producing a mixing source in the present invention.

<Detailed Description of Major Symbols in Drawing>

10 tank 11: regulating valve

20: mixer 21: motor

22: stirring shaft 23: stirring blade

24: control valve 30: storage tank

31: valve 40: microwave

41: motor 42: rotating shaft

43: grinding blade 44: drain pipe

45: valve 50: storage tank

51: valve 60: mixer

61: motor 62: rotating shaft

63: stirring blade 64: discharge pipe

65: vacuum pump 66: valve

70: ripening tank 71: motor

72: rotating shaft 73: stirring blade

74: discharge pipe 76: valve

Claims (1)

In the method of ripening chicken, 1 to prepare a primary mixture by preparing 6.01% by weight of vanilla flavor, 3.76% by weight of complex seasoning, 3.73% by weight of pepper, 2.75% by weight of lotus leaf powder, and mixing in a mixer having a wide end of the stirring blade. A difference mixing step; Preparing a secondary mixture by preparing 31.99% by weight of onions, 7.85% by weight of garlic, and 6.03% by weight of ginger, by grinding while grinding in a microwave oven equipped with a grinding blade; Ginger extract 0.56% by weight, garlic extract 0.27% by weight, sugar 25.23% by weight, salt 8.4% by weight, bamboo leaf powder 2.00% by weight, vinegar 1.42% by weight, the internal temperature is 5 ~ 15 ℃ Tertiary mixing step of preparing a tertiary mixture by mixing with the primary mixture and the secondary mixture for 30 minutes in a blender maintained at; A source manufacturing step of preparing a mixing source by stirring and aging the tertiary mixture prepared in the blender for 3 to 24 hours while maintaining the internal temperature at 3 to 5 ° C. in a aging tank equipped with a stirring blade; A salting step of soaking the chickens for 2 to 4 hours in water having a salinity of 2 ° C. to 2 ° C. for 2 to 4 hours; A dehydration step of dehydrating the chickens subjected to the dyeing step for 12 hours at a temperature of minus -2 to 5 ° C; A cutting step of cutting the dehydrated chicken by parts; Applying the mixing sauce to the chicken cut by portions, but applying the sauce to the chicken and the mixing sauce to have a weight ratio of 1,000: 55 to 60; Comprising a maturation step of ripening the chicken meat sauce is applied for 12 to 24 hours at a temperature of 2 ~ 10 ℃, How to ripen chicken.

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