KR100921225B1 - Making method of smoked chicken breast using salicornia herbacea - Google Patents

Abstract

PURPOSE: A method for preparing smoked chicken breast using Salicornia herbacea is provided to shorten an aging time using Salicornia herbacea extract and Salicornia herbacea wine as seasoning ingredients. CONSTITUTION: A method for preparing smoked chicken breast comprises the following steps of: preparing onion, garlic, pepper, maltodextrin, hydrocrystalline glucose, polymix, and refined sugar to prepare a seasoning; preparing Salicornia herbacea extract; mixing Salicornia herbacea powder, green barley powder, yeast, and water in a ratio of 3 : 2 : 1 : 6 by weight, and fermenting the mixture at 16-18°C for 40-50 days to obtain a Salicornia herbacea wine; mixing the seasoning, Salicornia herbacea extract, and Salicornia herbacea wine; preparing chicken breast; adding the mixed seasoning to the chicken breast in a ratio of 1.8 ~ 3 : 98.2 ~ 97 to prepare the seasoned chicken breast; aging the seasoned chicken breast at -2-0°C for 25-30 hours; primarily baking the aged chicken breast in a smoking house of 51-53°C using black oak sawdust for 30-45 minutes; and secondarily baking the chicken breast at 81-98°C for 15-25 minutes.

Description

Making method of smoked chicken breast using salicornia herbacea}

The present invention is to improve the invention of the applicant of the present invention filed prior patent application Publication No. 10-2009-0031008 to minimize the vile smell caused by the use of seaweed so that the smoked grilled chicken breast containing the seaweed without a sense of rejection It also relates to a method for producing smoked chicken breast meat using seaweed.

 Smoked dishes are dried to remove moisture and at the same time infiltrate the preservatives in the smoke to preserve them and remove fish odors with the flavor of smoke to enhance the taste of the ingredients. It is widely used.

Generally, salt is used for liver in the smoked dish of chicken.

However, the sodium content in salt, if consumed in excess, causes high blood pressure, various adult diseases, and cancer, and the reason why Koreans suffer from cancer is that they take it well by eating hot, salty, and irritating foods. The results are also coming out, so you have to reduce the amount of salt used to smoke the chicken to match the liver, but this will lead to a decrease in taste.

In addition, the chicken breast meat is made of low-fat, lean meat, because of the puffiness in the mouth, due to the high nutrition is less popular among chicken parts, and the smoked treatment is inevitably deteriorated due to the loss of moisture.

Accordingly, research on a method of grilling chicken breasts that can increase the taste as well as minimize the loss of water in the smoked process using alternative seasonings that are not harmful to the human body while maintaining the salty taste was required.

Accordingly, the applicant of the present invention has filed a "method of manufacturing chicken breast smoked" (Korean Unexamined Patent Publication No. 10-2009-0031008).

The technique reduces the intake of sodium by adding seaweed instead of adding salt to the seasoning to allow salt intake harmless to the human body.

However, the hamcho has a problem of providing a sense of rejection to most eaters except for some eaters who like the smell of shellfish among the bar eaters having a peculiar vivid aroma.

Particularly, in the above technique, the alcohol-fermented blue barley was added to prepare the seasoning, but the smell was reduced.

The present invention is to solve the problems caused by the present inventors prior to the application and to further improve the development, by using a seaweed instead of salt, using the seaweed and blue barley, yeast, water to prepare the wine after making the seasoning When the seasoning is made by adding seaweed extract and seaweed wine, it is to provide a manufacturing method for the grilled chicken breast that can be eaten without reluctance by general eaters by minimizing the vile smell peculiar to the conventional seaweed. .

In addition, it is to improve the production speed of the whole smoked grill by shortening the maturation time than conventional by using the seaweed extract and seaweed wine added as a seasoning material.

In particular, the seaweed wine is not simply stored in alcohol or soju, but mixed with green barley powder and seaweed powder in a certain ratio, and added with water in yeast and fermented for 40-50 days at a temperature of 16-18 degrees. Smoked grilled smoked meat is made with no scent at all, making the meat very soft so that it feels moist and tender, rather than eating puffed chicken breasts.

In addition, the seaweed contains an enzyme that breaks down the protein inside, so the enzyme inside the seaweed can degrade the surface protein of the chicken breast during aging process, resulting in the deterioration. By protecting you, you want to protect your protein before eating so you can eat safely.

In order to solve the above problems, the method of manufacturing smoked chicken breast meat using the seaweed of the present invention, onions, garlic, pepper, ginger, maltotextrin, hydrous glucose, polymix, white sugar 28.2: 12: 6.5: 15 : 8.3 seasoning preparation step of preparing seasoning by mixing in a weight ratio of 9.5: 10.5: 10; A seaweed extract preparation step of preparing a seaweed extract; Mixing the grasswort powder, green barley powder, yeast and water in a weight ratio of 3: 2: 1: 1 and then fermenting at a temperature of 16-18 ° C. for 40-50 days to produce a glasswort wine; Seasoning manufacturing step of preparing the seasoning by mixing the prepared ingredients seasoning, seaweed extract, seaweed wine in a weight ratio of 1: 1: 1; After preparing the chicken breast and the seasoning and the chicken breast 1.8 ~ 3: 98.2 ~ 97 so that the weight ratio evenly added to the chicken breast and then tossed to add the chicken breast with seasoning and tossed to prepare the chicken breast ; A maturation step of aging the chicken breast for 25 to 30 hours in a temperature condition of -2 to 0 degrees to prepare a matured product; A first roasting step of preparing first roasting by first roasting for 30 to 45 minutes under the condition of an internal temperature of 51 to 53 degrees while supplying smoke using oak sawdust in a smoke house; The smoke house using smoked oak sawdust in smoke house grilled conglomerate for 15-25 minutes under conditions of 81 ~ 98 degrees inside temperature to produce a grilled chicken breast smoked; is configured to include.

According to the present invention, but using the seaweed instead of salt, the seaweed wine using blue seaweed, green barley, yeast, water, and then prepared by seasoning to add the seaweed extract and the seaweed wine when seasoning prepared the seasoning technology Compared to minimize the vile smell peculiar to the seaweed is provided a method of manufacturing a grilled chicken breast that can be eaten without general objection.

In addition, the production rate of the whole smoked roast is improved by shortening the maturation time compared with the prior art by using the seaweed extract and seaweed wine added as a seasoning material.

In particular, the seaweed wine is not simply stored in alcohol or soju, but mixed with green barley powder and seaweed powder in a certain ratio, and added with water in yeast and fermented for 40-50 days at a temperature of 16-18 degrees. The smoked roast made by making it so softly makes the meat very soft without smelling at all, so that you can feel the moist and soft eating feeling rather than eating the puffed chicken breast.

In addition, the seaweed contains an enzyme that breaks down the protein inside, so the enzyme inside the seaweed can degrade the surface protein of the chicken breast during aging process, resulting in the deterioration. This protects the protein before eating so that you can eat safely.

Hereinafter, with reference to the accompanying drawings illustrating a manufacturing process of the method for manufacturing a chicken breast smoked using the seaweed of the present invention.

1. Seasoning Preparation

Prepare the seasoning by mixing onion, garlic, pepper, ginger, maltotextrin, hydrous glucose, polymix, and white sugar.

In this case, the most suitable mixing ratio of seasoning is to mix onion, garlic, pepper, ginger, maltotextrin, hydrous glucose, formal mix, and white sugar in a weight ratio of 28.2: 12: 6.5: 15: 8.3: 9.5: 10.5: 10 .

2. Preparation of seaweed extract

Prepare the seaweed extract.

The seaweed extract prepares commercially available seaweed extract.

Representatively, there are 'Uriwon vinegar liquor' of 'Uriwon Food'.

The seaweed is called Salicornia herbacea L. 'S europeae L.' and is a yearly grass that grows relatively common on the west and south coasts.

The seaweed is fleshy and green, but in autumn, it turns red. The stem is upright, and the branches are split on both sides, and grow to the size of 10-30 cm.

The leaves are facing the upper part of the node, the shape of scales, the flowers bloom in August-September, and each of the leaf axillas of the upper scale of the branch of the branch is 3 each.

The middle of the three flowers is larger than both sides, and the skin is fleshy in the shape of a pouch, and after the flowers bloom, the edge grows like a wing and surrounds the fruit.

Surgery is 3, the skin is out, pistil is 1, short, fruit is poultry, flat ovate.

About Herbs In North Korea's <The Ingredients and Uses of Herbs>, the ingredients of seaweeds contain β-cyanidine, choline, betaine, cyanates, tannins, alkaloids (salicolinin, saligerbin, alkaloid C, D) contains the alkaloids in the roots, it is described in the private use of the outpost pee, sweat sweat, inflammatory drugs used for inflammatory diseases of the kidneys and bladder, or to help digestion.

On the other hand, seaweed was found to be rich in choline, bitine, polysaccharides, dietary fiber and various minerals.

Choline is an essential material for synthesizing sphingomyelin, a substance that forms the nerve cell membrane. It is known as a "memory vitamin." It has greatly contributed to the work in the brain. It is becoming.

It has been shown that betaine plays an important role in relieving toxicity in the liver and controlling osmotic pressure.

In addition, the seaweed contains abundant amino acids and polysaccharides to increase the immune function, it is known to surpass the immune function of existing Cordyceps sinensis mushrooms and situation mushrooms.

In the present invention, do not use any salt and by using the seaweed to control the liver through the salty taste of the seaweed as well as to have a beneficial effect through the medicinal ingredients of the seaweed.

3. Seaweed wine manufacturing stage

The grasswort powder, green barley powder, yeast and water are mixed in a weight ratio of 3: 2: 1: 1 and then fermented at a temperature of 16-18 ° C. for 40-50 days to prepare a glasswort wine.

The production of hamcho wine comes from the cooked chicken breasts, which have a fishy smell similar to the shellfish smell when the liver is tasted using only the seaweed extract.

This favors only a small number of eaters who prefer vivid odors, while making them unfavorable, as they are disgusted by the majority of eaters.

The inventors of the present invention to produce a seaweed wine using the seaweed powder and blue barley powder and yeast, water while experimenting in various ways to reduce the vile smell of the seaweed while minimizing the addition of other materials It was found that when used as a seasoning ingredient with an extract, the smoked roast was made with very soft meat without smelling at all, giving a moist and tender taste rather than the feeling of eating chicken breasts.

In particular, by preparing the hamcho wine, including blue barley to protect the protein of chicken breasts by protecting the protein before eating can be safely eaten.

At this time, the weight ratio of seaweed, green barley, and yeast and water was tested at various ratios, and when the seaweed powder, green barley powder, yeast, and water were mixed at a weight ratio of 3: 2: 1: 1, the alcohol content was not high. It was found to reduce the vivid smell of the extract and soften the meat.

In particular, after adding seaweed, green barley, yeast, and water to the container, it is fermented for 40 to 50 days at a cool temperature of 16 to 18 degrees. It was found that less odor generated.

Here, yeast may be used commercially available yeast, but peeled green barley or wheat, knead it with water, put it in a yeast mold, step on it with a heel, and place it in a well-ventilated place. The seeds sit down and the yeast is completed, which makes it possible to produce excellent hamcho wine.

In addition, when mixing blue barley and seaweed with water may be used hot water of 70 ~ 90 degrees, it was found that the best when using the lukewarm water of about 25 ~ 35 degrees to produce the best glasswort wine.

In this case, it is good to use only the pure liquid and filter out the dust in the prepared hamcho wine.

4. Seasoning step

Seasoning, the seaweed extract, and the seaweed wine is mixed with the prepared materials to prepare a seasoning.

At this time, the weight ratio of the seaweed extract and the seaweed wine is very important in the manufacture of seasoning, even if the amount of the seaweed extract a little bit easier to smell odor, while when the amount of the seaweed wine becomes sour and easy to smell alcohol.

Thus, the seaweed extract and the seaweed wine is the most preferred weight ratio of 1: 1, including the seasoning can be prepared excellent seasoning when mixed in a weight ratio of 1: 1.

5. Mixing step

After preparing the chicken breast, seasoning and chicken breast is 1.8 ~ 3: 98.2 ~ 97 so that the weight ratio is evenly added to the chicken breast and then seasoning added chicken breast and evenly to prepare chicken breast.

Prepare chicken breasts by removing the chicken hairs and intestines, then cut only the chicken breasts and slice them into pieces of 1 to 3 cm in width and 5 to 10 cm in length to prepare chicken breasts.

At this time, a lot of flesh and thin parts and less flesh to consider the thin portion to be cut to a similar size, depending on the product type is not limited because it is different.

This is to make the fat easily come out of the fat part of the fat to feel less before eating and after eating, and to make the seasoning well when smoked.

6. Ripening step

The chicken breast saliva is matured for 25 to 30 hours at a temperature of -2 ~ 0 degrees to prepare a matured product.

Maturation is to maintain the appropriate amount of water and oil to have the best meat, and to prevent dilution of the seasoning, the maturation time is the "method of manufacturing smoked chicken breast" was filed by the applicant of the present invention (Korean Patent Publication No. 10-2009 -0031008) for a shorter time than is characterized in that it is characterized in that.

In this way, it is thought that the ripening speed is improved by using the hamcho wine to accelerate the ripening time.

7. Initial roasting stage

The smoke house is supplied with oak sawdust in smoke house, and is prepared by roasting it under the condition of 51 ~ 53 degrees inside temperature.

At this time, the smoke house is put in the maturation material in the tray.

The first roasting temperature of the first roasting stage is carried out at a higher temperature than the "method of preparing roasted chicken breast" (Korean Patent Laid-Open Publication No. 10-2009-0031008), which was filed by the applicant of the present invention, which is matured due to the use of hamcho wine. It is thought to be able to prevent the damage of meat quality even if it progresses to a relatively high temperature due to the high water penetration.

In other words, since the first roasting for 30 to 45 minutes at a higher temperature than the conventional method, the production speed is improved. Will be able to provide.

8. chaebol roasting stage

Smoke smoked using oak sawdust in the smoke house to grill chaebol grilled under the conditions of an internal temperature of 81 ~ 98 degrees.

The time to roast chaebol is about 15 to 25 minutes.

Roasting the first roasting product prepared in the first roasting step to a higher temperature than the first roasting step to complete the grilled chicken breast smoke of the present invention.

Moisture loss is most likely to occur during the high-temperature chaebol stage, so use a tightly-produced rice plate and do it only enough for the chicken breast to ripen.

Smoked roasted chicken breast of the present invention produced through the process as described above is similar to the unique country of the country compared to the "cooking method of grilled chicken breast" (Korean Patent Publication No. 10-2009-0031008) was filed by the applicant of the present invention As the fragrance is lost, it becomes possible to eat publicly as well as to increase the preference for eating tender meat.

The chicken breast smoked roast of the present invention completed to grill chaebol can be vacuum packed and supplied to the consumer.

Example 1 Preparation of Smoked Chicken Breast

Buy 1kg of wheat with shells, burn it, knead it with water, and buy yeast on the market, put it in the yeast, step on it with your heel and leave it in a well-ventilated place for 20 days. Completed.

After preparing koji, commercially prepared blue barley and seaweed are processed into powder, and then, 300 g of prepared prepared seaweed powder, 200 g of blue barley powder, 100 g of yeast, and 600 g of water are mixed evenly, and then fermented for 45 days to prepare hamcho wine. It was.

At this time, the temperature inside the dock was adjusted by placing in a cool shade to maintain the 16 ~ 18 degrees.

On the other hand, after preparing a mixer for the production of seasoning, onion 282g, garlic 120g, pepper 65g, ginger 150g, malotextrin 83g, hydrous glucose, 95g, polymix 105g, 100g per white was added to prepare the seasoning.

We prepared 100g of 'Uriwon's seaweed solution' from 'Uriwon Food' as the seaweed extract.

100 g of each of the prepared seaweed wine, seasoning, and seaweed extract prepared as described above were prepared and mixed to prepare 300 g of seasoning.

After purchasing the chicken on the market, remove the prepared chicken's hair and guts, cut only the chicken breast, cut it into a range of 1 ~ 3 cm wide and 5 ~ 10 cm long, prepare 9.7kg, put it in the container, and prepare the seasoning. After adding to and mixed evenly to prepare chicken breast paste.

The prepared chicken breast was put into a low-temperature aging oven and aged for 28 hours while the aging temperature was set to -1 degrees to prepare a matured product.

After putting oak sawdust into the smoke house, the prepared product was taken out of the low-temperature aging bin, and then put on the inside of the smoke house while being put on the tray.The smoke house was operated to supply fumes using oak sawdust. First roasting was carried out.

At this time, the smoke house inside temperature was set to be in the range of 5 to 53 degrees to prepare the first roast.

The prepared roasted broth was removed from the smokehouse, and then the smokehouse was set so that the internal temperature was within a range of 81 to 98 degrees, and then the roasted roasted roasted chicken breast was prepared by putting the roasted broth into the smokehouse for 20 minutes. .

Experimental Example 1 Sensory Experiment

Smoked chicken breast meat sold on the market In particular, Sejin Lau Farm's smoked grilled chicken breast is purchased and prepared in Comparative Example 1, and our company's 'smoked' Chicken breasts' was prepared in Comparative Example 2 and then smoked chicken breasts of the present invention prepared in Example 1 was compared to perform a sensory test.

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 1 8.5 8.9 8.9 8.8 Comparative Example 1 6.2 5.5 4.5 5.4 Comparative Example 2 7.3 4.3 5.7 5.8

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

As a result of Table 1, it was found that the roasted chicken breast smoked of the present invention is generally superior in terms of taste, aroma, and taste compared to the conventional roasted chicken breast.

Experimental Example 2 Sensory Experiment

The grilled smoked chicken breasts of Comparative Example 2 and Example 1 were compared, and a sensory test on fishy smell was performed.

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 1 8.9 Comparative Example 2 3.5

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

As a result of Table 2, it was found that the grilled chicken breast smoked of the present invention is much less fishy than the smoked chicken breast smoked containing the conventional seaweed so that the popular preference appears high.

Experimental Example 3 Survey

Example 1 and Comparative Examples 1 and 2 were prepared to conduct a questionnaire.

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

<Table 3> Survey Results of Comparative Example 1

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 Taste is very good 3 2 One 4 3

<Table 4> Survey result of Comparative Example 2

division 10 20's 30 spaces 40 spaces 50 spaces It's tasteless 14 12 9 8 10 Tastes just like that 12 13 10 10 11 Taste good 3 3 7 6 5 Taste is very good One 2 4 6 4

Table 5 Survey Results of Example 1

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 3 to Table 5, it was found that the grilled chicken breast smoked of the present invention is much better taste than the grilled chicken breast smoked and smoked common chicken breast containing hamcho.

1 is a process chart showing a method for manufacturing grilled chicken breast meat using the seaweed of the present invention.

Claims (3)

In the method of manufacturing smoked chicken breast, A seasoning preparation step of preparing seasoning by mixing onion, garlic, pepper, ginger, maltotextrin, hydrous glucose, polymix, and white sugar; A seaweed extract preparation step of preparing a seaweed extract; Mixing the grasswort powder, green barley powder, yeast and water in a weight ratio of 3: 2: 1: 1 and then fermenting at a temperature of 16-18 ° C. for 40-50 days to produce a glasswort wine; A seasoning step of preparing seasonings by mixing the prepared ingredients with seasoning, seaweed extract, and seaweed wine; After preparing the chicken breast and the seasoning and the chicken breast 1.8 ~ 3: 98.2 ~ 97 so that the weight ratio evenly added to the chicken breast and then tossed to add the chicken breast with seasoning and tossed to prepare the chicken breast ; A maturation step of aging the chicken breast for 25 to 30 hours in a temperature condition of -2 to 0 degrees to prepare a matured product; A first roasting step of preparing a first roasting by first roasting for 30 to 45 minutes at a temperature of 51 to 53 degrees while supplying smoke using oak sawdust in a smoke house; Constitution of the conglomerate grilled chicken breast meat smoked by supplying smoke using oak sawdust in the smoke house for 15 to 25 minutes under conditions of an internal temperature of 81 to 98 degrees; Method for preparing smoked chicken breast meat using seaweed. The method of claim 1, In the seasoning step, Seasoning, seaweed extract, seaweed wine is characterized in that the mixture is prepared by mixing in a weight ratio of 1: 1, 1, Method for preparing smoked chicken breast meat using seaweed. The method of claim 1, The seasoning is characterized in that the onion, garlic, pepper, ginger, maltotextrin, hydrous glucose, polymix, white sugar is formed by mixing in a weight ratio of 28.2: 12: 6.5: 15: 8.3: 9.5: 10.5: 10 , Method for preparing smoked chicken breast meat using seaweed.

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