KR100930067B1 - The manufacturing method of chicken chip and chicken chip - Google Patents
The manufacturing method of chicken chip and chicken chip Download PDFInfo
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- KR100930067B1 KR100930067B1 KR1020090054585A KR20090054585A KR100930067B1 KR 100930067 B1 KR100930067 B1 KR 100930067B1 KR 1020090054585 A KR1020090054585 A KR 1020090054585A KR 20090054585 A KR20090054585 A KR 20090054585A KR 100930067 B1 KR100930067 B1 KR 100930067B1
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Images
Classifications
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- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 닭고기 가슴살을 이용한 치킨칩에 관한 발명으로, 특히 닭고기 가슴살을 단백질 구조의 결착력을 이용하여 배합한 뒤 식품용 비닐튜브에 충전한 다음 얇게 수직으로 절단하고 파우더를 베터링 한 후 유탕처리하여 치킨칩을 제조하는 치킨칩 제조방법에 관한 것이다.The present invention relates to a chicken chip using chicken breast meat, in particular, chicken breast meat is formulated using a binding force of protein structure, and then filled in a food-grade plastic tube, thinly cut vertically, and powdered by milking It relates to a chicken chip manufacturing method for producing a chicken chip.
기존의 제품화된 닭고기 가슴살은 대부분 분쇄가공육 제품으로 가공시 냉동 분쇄공정에 의해 가슴살의 조직이 파괴되고 그에 따라 조리 시 닭고기 고유의 육즙이 손실됨으로써 닭가슴살 고유의 맛과 질감을 잃어버린 상태로 가공유통 되어 졌다. Most of the commercialized chicken breasts are processed meat products, and when processed, the tissues of the breasts are destroyed by the freezing and grinding process. lost.
기존의 닭고기 가슴살을 냉동상태로 분쇄할 경우 회전하는 칼날에 의한 마찰력과 그에 따른 열화 및 조직이 강제로 파괴된다. 따라서 조리시 육즙이 대량 이탈하여 닭가슴살 고유의 고소한 맛과 단백한 맛 자체가 소실되어 맛이 저하되며, 가슴살 육즙의 이탈에 따른 제품노화로 인해 커다란 제품의 품질저하의 원인이 되었다. When the chicken meat is crushed in the frozen state, the frictional force and the deterioration and tissue caused by the rotating blade are forcibly destroyed. Therefore, a large amount of juicy juice during cooking, the savory taste and protein taste inherent in the chicken breast is lost, the taste is reduced, the product aging due to the departure of breast meat caused a large product quality degradation.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로써, 닭고기 가슴살의수용성 단백질에 결착력을 증대하기 위하여 난백, I.S.P 및 복합인산염을 투입 12~18분간 배합기를 통해 배합함으로써 수용성단백질의 결착력을 향상시켜주고, 결착력이 향상된 닭고기 가슴살을 식품용 비닐튜브에 충전한 다음 급속 동결하고, 이를 슬라이스기로 얇게 수직 절단하여 조리함으로, 닭고기 가슴살의 조직이 유지되어 질감 및 식감의 안정성을 확보함으로써 품질이 향상되어 닭고기 및 닭가슴살 관련 산업의 발전을 촉진하기 위한 것이다. The present invention is to solve the above problems, in order to improve the binding capacity of the water-soluble protein by adding egg white, ISP and complex phosphate through a blender for 12 to 18 minutes to increase the binding capacity to the water-soluble protein of chicken breast meat By filling the food-grade vinyl tube with food-enhanced chicken breasts and then rapidly freezing them, and thinly cutting them vertically with a slicing machine, the texture of the chicken breasts is maintained to ensure the stability of texture and texture. It is to promote the development of chicken breast-related industry.
닭고기 가슴살의 염용성 단백질의 결착력을 이용 그에 따른 결착력을 향상시키기 위하여 난백, I.S.P 및 복합인산염을 닭고기 가슴살과 혼합하여 배합기로 12~18분간 배합함으로써 가슴살의 결착력을 향상시켜 주고, 이를 비닐튜브에 충전한 다음 급속동결시킨 후 직각으로 얇게 절단하여 조리함으로써 닭고기 가슴살의 맛을 유지시키도록 한 것이다. 또한 상기 결착된 가슴살을 급속 동결 방식으로 냉동함으로 조직의 원형을 유지하고 육즙을 보호함으로써 가슴살 본연의 식감으로 유지함으로써 닭고기 가슴살 고유의 담백한 맛을 느낄 수 있으며, 제품의 디자인의 변화를 통해 미감을 좋게 하여 소비자의 시각적인 호기심을 유발할 수 있도록 하였다. 또한 닭고기 가슴살을 이용한 치킨칩을 안주류나 간식용으로 이용할 수 있도록 하여 감자칩처럼 소비자가 쉽게 섭취할 수 있도록 제조함으로써 닭고기 소비 증진 및 닭고기 산업발전에 기여하는 효과도 기대할 수 있다. In order to improve the binding ability of the salt-soluble protein of chicken breast meat, egg white, ISP and complex phosphate are mixed with chicken breast meat and blended with a blender for 12 to 18 minutes to improve the binding power of breast meat, and filled into a vinyl tube. Then, after freezing, cut thinly at right angles and cook to maintain the taste of the chicken breast. In addition, the frozen breast by freezing in a rapid freezing method to maintain the original shape of the tissue and protect the juice by maintaining the original texture of the breast can feel the unique taste of chicken breast meat, through a change in the design of the product to aesthetically good To induce visual curiosity of consumers. In addition, by making chicken chips using chicken breast meat for snacks or snacks, they can be easily consumed by consumers like potato chips, which can be expected to contribute to the promotion of chicken consumption and the development of the chicken industry.
이하, 첨부된 도면에 의거 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 의한 치킨칩을 제조하기 위하여 닭가슴살을 식품용 비닐튜브에 충전한 상세도이다.Figure 1 is a detailed view filled with a chicken breast food chicken tube in order to manufacture a chicken chip according to the present invention.
도 2는 본 발명에 의한 치킨칩을 제조하기 위하여 슬라이스한 상세도이다. Figure 2 is a detailed view sliced to manufacture a chicken chip according to the present invention.
따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 개선하기 위하여 닭고기 가슴살의 껍질을 제거하고, 이 원료육에 적정량의 식물성단백질과 복합 인산염을 첨가, 배합, 충전, 동결한 다음 절단하여 베터링한 후 이를 유탕 제조함으로써 닭고기 가슴살 고유의 담백한 맛과 질감을 유지하는 일련의 치킨칩을 제공하는데 있다.Therefore, the object of the present invention is to remove the skin of the chicken breast in order to improve the conventional problems as described above, after adding the appropriate amount of vegetable protein and complex phosphate to the raw meat, blending, filling, freezing and cutting and betting It is to provide a series of chicken chips that maintain the unique taste and texture of chicken breast meat.
상기 목적을 달성하기 위하여 닭고기 가슴살 60~95중량% 에 치킨칩파우더 2~30 중량%, 식용유 1~7 중량%, 옥수수 전분 1~5 중량%, 디에이치(DH) 시즈닝 0.6~1.5 중량%, 난백 0.1~5 중량%, I.S.P(분리대두단백) 0.1~5 중량%, 복합 인산염 0.1~2중량%(폴리인산나트륨,메타인산나트륨)을 적정 배합비율로 배합하고 배합된 원료육을 충전기를 이용 0.1mm 두께에 80mm 폭의 식용 비닐튜브에 충전한 다음 -40℃ 급속동결실에서 8시간 이상 급속동결시킨다. 상기 치킨칩파우더는 소맥분, 변성전분, 치즈맛분, 정제염, 백설탕을 이용하여 제조한다. 상기 디에이치(DH) 시즈닝은 정제염, 함수결정포도당, 정백당, 엘-글루타민산나트륨, 글리신, 지미베이스, 프리믹스4호, 조미시즈닝-에스, 양파가루, 복합인산염, 바실분말, 비프시즈닝, 오레가노분말, 마늘가루, 흑후추가루, 로즈마리분말, 너트맥가루, 백후추가루, 스테비아리코, 옥수수전분, 올스파이스오일, 오레가노오일, 양파오일, 마늘오일, 올레오레진후추, 올레오레진켑시컴, 파프리카축출색소, 5-리보뉴클레오티드나트륨를 혼합하여 제조한다. 식품용 비닐튜브에 충전하여 냉동시킨 배합 원료육을 슬라이스기를 이용하여 2~3mm 의 두께로 절단한 다음 준비된 베터액으로 베터링한 후 175℃~185℃ 의 유탕온도에서 60± 2초간 유탕처리한 후 냉동하여 포장시키는 것을 기술 구성의 기본 특징으로 한다. In order to achieve the above purpose, 60-95% by weight of chicken breast powder, 2-30% by weight of chicken chip powder, 1-7% by cooking oil, 1-5% by weight of corn starch, 0.6-1.5% by weight of DH (DH) seasoning, 0.1 ~ 5% by weight of egg white, 0.1 ~ 5% by weight of ISP (separated soy protein), 0.1 ~ 2% by weight of complex phosphate (sodium polyphosphate, sodium methphosphate) at the proper blending ratio It is filled in edible vinyl tubes 80 mm wide and then fast frozen for more than 8 hours in a -40 ° C fast freezing chamber. The chicken chip powder is prepared using wheat flour, modified starch, cheese flavor, refined salt, white sugar. The seasoning (DH) seasoning is purified salt, hydrous glucose, white sugar, L-glutamate sodium, glycine, Jimmy base, premix No. 4, seasoning-S, onion powder, complex phosphate, basil powder, beef seasoning, oregano powder, Garlic powder, black pepper powder, rosemary powder, nut mac powder, white pepper powder, stevia rico, corn starch, allspice oil, oregano oil, onion oil, garlic oil, oleoresin pepper, oleoresin succicum, paprika extract It is prepared by mixing the dye and 5-ribonucleotide sodium. After cutting the blended raw material meat frozen in a plastic tube for food to a thickness of 2 ~ 3mm using a slicing machine, betting with the prepared bettor's solution, and milking for 60 ± 2 seconds at a milking temperature of 175 ℃ ~ 185 ℃. Freezing and packaging are the basic features of the technical construction.
실시예Example
먼저 치킨칩을 제조하기 위해서는 원료육인 닭고기 가슴살과 치킨칩 파우더와 디에이치(DH) 씨즈닝, 옥수수전분, 난백, I.S.P 및 복합 인산염 등을 준비한다.To prepare chicken chips, prepare chicken breast meat, chicken chip powder, DH seasoning, corn starch, egg white, I.S.P and complex phosphate.
상기 준비된 원료육과 부재료는 정해진 제조공정을 통하여 가공 처리되며 자세한 공정은 다음과 같다.The prepared raw meat and subsidiary materials are processed through a predetermined manufacturing process and the detailed process is as follows.
1단계 : 원료육 선별
원료육을 선발단계는 원료육인 닭고기를 선별하는 단계로,
원료육으로 닭고기 가슴살을 사용하되, 닭고기 가슴살에서 껍질이 제거한 것을 선별한다.
상기 닭고기 가슴살에 껍질을 제거한 것을 선별하여 사용하는 것은 결착력을 향상하기 위함이다.
그리고, 상기의 원료육의 준비과정에서 신선하고 위생적으로 처리되도록 하는 것이 선행조건이다.Step 1: Select raw meat
Raw meat selection step is to select the chicken meat raw material,
Use chicken breasts as raw meat, but remove the skin from the chicken breasts.
Selecting and using the skin removed from the chicken breast is to improve the binding force.
And, it is a prerequisite to ensure that the raw material is processed fresh and sanitary in the preparation process.
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2단계 : 혼합
혼합단계는 원료육인 닭고기 가슴살과 부원료를 혼합한 후 배합하는 단계로,
상기 선별된 원료육으로 선별된 60~95중량%의 닭고기 가슴살에 부원료로 2~30중량%의 치킨칩 파우더 , 1~7중량%의 식용유, 1~5중량%의 옥수수 전분, 0.6~1.5중량%의 디에이치(DH) 시즈닝 , 0.1~5중량%의 난백, 0.1~5중량%의 분리대두단백, 0.1~2중량%의 복합 인산염을 혼합한 후 배합기에서 12~18시간 동안 배합한다.
여기서, 상기 단계에서 원료육인 닭고기와 부원료간에 결착력을 향상하기 위해서 동물성 및 식물성 단백질을 사용한다.
또한, 닭고기 가슴살에 디에이치(DH) 시즈닝 , 난백, 분리대두단백, 복합 인산염을 혼합하는 것은 결착력을 최대한 증대시키기 위함이다.
그리고, 상기의 치킨칩 파우더는 소맥분, 변성전분, 치즈맛분, 정제염, 백설탕이 혼합되어 이루어진 것이다.
그리고, 상기 디에이치(DH) 시즈닝은 정제염, 함수결정포도당, 정백당, 엘-글루타민산나트륨, 글리신, 지미베이스, 프리믹스4호, 조미시즈닝-에스, 양파가루, 복합인산염, 바실분말, 비프시즈닝, 오레가노분말, 마늘가루, 흑후추가루, 로즈마리분말, 너트맥가루, 백후추가루, 스테비아리코, 옥수수전분, 올스파이스오일, 오레가노오일, 양파오일, 마늘오일, 올레오레진후추, 올레오레진켑시컴, 파프리카축출색소, 5-리보뉴클레오티드나트륨이 혼합되어 이루어진 것이다.Step 2: Mix
The mixing step is a step of mixing after mixing the raw meat chicken breast and side materials,
60 to 95% by weight of the chicken breasts selected as the selected raw meat 2 to 30% by weight of chicken chip powder, 1 to 7% by weight of cooking oil, 1 to 5% by weight of corn starch, 0.6 to 1.5% by weight as an auxiliary ingredient DH (DH) seasoning, 0.1-5% by weight of egg white, 0.1-5% by weight of separated soy protein, and 0.1-2% by weight of complex phosphate are mixed and blended in a blender for 12-18 hours.
Here, animal and vegetable proteins are used to improve the binding force between the chicken meat and the subsidiary raw materials in the step.
In addition, the mixing of DH seasonings, egg whites, soy protein isolates, and complex phosphates in chicken breasts is intended to maximize binding.
And, the chicken chip powder is made of a mixture of wheat flour, modified starch, cheese flavor, refined salt, white sugar.
In addition, the seasoning (DH) seasoning is purified salt, hydrous glucose, white sugar, L-glutamate sodium, glycine, Jimmy base, premix No. 4, seasoning-S, onion powder, complex phosphate, basil powder, beef seasoning, oregano Powder, Garlic Powder, Black Pepper Powder, Rosemary Powder, Nut Mac Powder, White Pepper Powder, Stevia Rico, Corn Starch, All Spice Oil, Oregano Oil, Onion Oil, Garlic Oil, Oleoresins Pepper, Oleoresins Paprika condensed dye and 5-ribonucleotide sodium are mixed.
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3단계 : 충전(充塡)Step 3: Charge
충전단계는 원료육과 부원료가 배합된 배합물을 식품용 비닐튜브에 충전하는 단계로,
상기 배합단계에서 원료육과 부원료가 배합된 배합물을 충전기에서 필요한 중량만큼 식품용 비닐튜브에 원형 막대모양을 형성하여 충전한다.
여기서, 상기에서 사용되는 식품용 비닐튜브는 일정한 두께로 이루어진 것이다.Filling step is a step of filling the food plastic tube with a blend of the raw meat and subsidiary ingredients,
In the compounding step, the raw material and the subsidiary ingredients are blended to form a circular rod shape in the food plastic tube as necessary weight in the charger.
Here, the food vinyl tube used in the above is made of a constant thickness.
4단계 : 급속동결 Step 4: Rapid Freeze
급속동결단계는 식품용 비닐튜브에 충전된 배합물을 급속동결하는 단계로,
상기 충전단계에서 식품용 비닐듀브에 충전된 배합물을 -40℃ 급속동결실에서 8~24시간 급속동결한다.
여기서, 식품용 비닐듀브에 충전된 배합물을 급속동결하는 것은 닭고기 가슴살의 조직의 질감을 유지하면서 단시간 내에 결빙점에 도달시켜 닭고기 가슴살의 육즙을 보호하여 닭고기 가슴살의 노화를 최소화하기 위함이다.The quick freezing step is a step of fast freezing the compound filled in the plastic tube for food,
In the filling step, the mixture filled in the foodstuff vinyl pipe is rapidly frozen for 8 to 24 hours in a -40 ° C rapid freezing chamber.
Here, the rapid freezing of the formulation filled in the food vinyl DUe is to minimize the aging of chicken breast meat by maintaining the texture of the chicken breast meat to reach the freezing point within a short time to protect the juice of the chicken breast meat.
5단계 : 베터액 제조
베터액 제조단계는 치킨칩 파우더와 옥수수전분 파우더에 정제수를 가수하여 제조하는 단계로,
상기 배합단계에서 닭고기 가슴살에 혼합되는 부재료 중 치킨칩 파우더와 옥수수 전분에 중량대비 150~155%의 정제수를 가수한 후 베터믹서기를 통해 배터액을 제조한다.Step 5: Prepare Better Liquid
Better liquid manufacturing step is a step of manufacturing by adding purified water to chicken chip powder and corn starch powder,
In the compounding step, after adding 150-155% of purified water to chicken chip powder and corn starch in the subsidiary materials mixed in the chicken breast, the batter is prepared through a mixer.
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6단계 : 유탕
유탕단계는 식품용 비닐튜브에 충전된 배합물을 절단하여 치킨칩을 만들고, 베터액이 있는 수액기를 통과시켜 베터링한 후 유탕기에서 유탕하는 단계로서,
상기 충전단계에서 식품용 비닐튜브에 충전된 배합물을 슬라이스기를 이용하여 2~3mm의 두께로 절단하여 치킨칩의 형태로 만들고, 상기 베터액 제조단계에서 제조된 배터액으로 상기 치킨칩을 베터링한 후 유탕기에서 175~185℃의 온도로 60±2초간 유탕처리한다.
7단계 : 2차 급속동결 및 포장Step 6: milk
The milking step is a step of cutting the compound filled in the plastic tube for food to make chicken chips, passing through the sap containing the bet fluid and beating, and then milking in the milking machine,
In the filling step, the compound is filled in a vinyl tube for food using a slicing machine to cut into a thickness of 2 ~ 3mm to form the form of chicken chips, betting the chicken chips with the batter solution prepared in the betting liquid manufacturing step After the lacquer at 60 ℃ to 2 seconds at a temperature of 175 ~ 185 ℃.
Step 7: 2nd Rapid Freezing and Packing
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2차 급속동결 및 포장단계는 유탕처리된 치킨칩을 2차 급속동결한 후 포장하는 단계로,
상기 유탕단계에서 유탕처리된 치킨칩을 2차로 -40℃ 급속동결실에서 8~24시간 급속동결한 후 동결된 상태로 포장한다.
여기서, 유탕처리된 치킨칩을 2차로 급속동결한 후 동결된 상태로 포장하는 것은 닭고기 가슴살의 육즙이 이탈되는 것을 방지하여 닭고기 가슴살의 고유의 육질을 유지하면서 더욱 고소하고 담백한 맛을 내기 위함이다.
만약, 유탕처리된 치킨칩을 2차로 급속동결한 후 동결된 상태로 포장하지 않을 경우에는 닭고기 가슴살의 육즙이 이탈되어 닭고기 가슴살의 고유의 육질을 유지하지 못할 수 있다.
그리고, 동결된 상태로 포장된 치킨칩은 냉동보관하여 유통시킨다.The second rapid freezing and packaging step is a step of packaging the chicken chips after the second rapid freezing,
The chicken chips treated in the lactation step are rapidly frozen for 8 to 24 hours in a -40 ° C. rapid freezing chamber and packaged in a frozen state.
Here, packaging the frozen chicken chips in a frozen state after the rapid freezing of the breasts is intended to prevent the meat juices from escaping and maintain the inherent meat quality of the chicken breasts to produce a more savory and light taste.
If the frozen chicken chips are not frozen and then packaged in a frozen state, the meat of the chicken breasts may escape and the meat of the chicken breasts may not be maintained.
And, the frozen chicken chips are frozen and circulated.
종래의 우리나라 닭고기 가슴살은 서구와 달리 소비가 저조하였으며, 닭고기 소비의 60% 정도가 닭고기 다리살이었다. 이와 같이 닭고기 가슴살은 고급육임에도 불구하고 닭고기 다리살의 소비에 밀리는 경향이었다. Conventional Korean chicken breast meat was low consumption, unlike the West, about 60% of the chicken consumption was chicken leg meat. As such, chicken breast meat tended to be consumed by the consumption of chicken leg meat despite its high quality meat.
하지만 본 발명의 닭고기 가슴살을 이용하는 기술의 개발로 닭고기 가슴살의 맛을 증진시킴으로써 소비를 증대시킬 수 있게 됨에 따라 양계농가의 소득증대와 식품산업에 도움이 되리라 판단된다.However, the development of the technology using the chicken breast meat of the present invention can increase the consumption by improving the taste of chicken breast meat is believed to be helpful for the income increase of the poultry farmers and the food industry.
도 1은 본 발명에 의한 치킨칩을 제조하기 위하여 닭가슴살을 식품용 비닐튜브에 충전한 상세도이다.Figure 1 is a detailed view filled with a chicken breast food chicken tube in order to manufacture a chicken chip according to the present invention.
도 2는 본 발명에 의한 치킨칩을 제조하기 위하여 슬라이스한 상세도이다. Figure 2 is a detailed view sliced to manufacture a chicken chip according to the present invention.
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| KR101982772B1 (en) * | 2018-10-25 | 2019-09-10 | 김광원 | Manufacturing method for patty using chicken breast |
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| KR20040070541A (en) * | 2003-02-04 | 2004-08-11 | 주식회사 하림 | Rice cake covered chicken breast and the method of manufacturing it |
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| KR101403044B1 (en) | 2014-02-21 | 2014-06-05 | 김상훈 | Fried food consisting of chicken breast and method for manufacturing thereof |
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| KR101568738B1 (en) * | 2014-08-28 | 2015-11-12 | 주식회사 사세통상 | Fried food consisting of chicken breast of regular shape and method for manufacturing thereof |
| KR101982772B1 (en) * | 2018-10-25 | 2019-09-10 | 김광원 | Manufacturing method for patty using chicken breast |
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