KR100948994B1 - Smoked chicken breast and the method of manufacturing it - Google Patents
Smoked chicken breast and the method of manufacturing it Download PDFInfo
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- KR100948994B1 KR100948994B1 KR1020070096784A KR20070096784A KR100948994B1 KR 100948994 B1 KR100948994 B1 KR 100948994B1 KR 1020070096784 A KR1020070096784 A KR 1020070096784A KR 20070096784 A KR20070096784 A KR 20070096784A KR 100948994 B1 KR100948994 B1 KR 100948994B1
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
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Abstract
본 발명은 닭가슴살 훈제구이 제조방법에 관한 것으로서 더욱 상세하게는 함초를 이용하여 간을 맞추어 맛이 뛰어날 뿐만 아니라 함초에 함유된 각종 미네랄 및 효소의 작용으로 인체에 유익하며, 훈제 시 수분 손실을 최소화할 수 있는 닭가슴살 훈제구이 제조방법에 관한 것이다.The present invention relates to a method for manufacturing grilled chicken breast smoked in more detail by using the seaweed to better fit the liver, as well as beneficial to the human body by the action of various minerals and enzymes contained in the seaweed, minimizing moisture loss when smoked It is related to a method for producing grilled chicken breast smoked.
본 발명의 목적은 수분 손실을 최소화하여 닭가슴고기의 퍽퍽함을 없애고 맛을 향상시킬 뿐만 아니라 소금 대신 함초를 이용하여 각종 미네랄이 함유된 고단백질 저칼로리의 닭가슴살 훈제구이 제조방법을 제공하는 데 있다.It is an object of the present invention to provide a method for producing roasted chicken breast smoked chicken meat of high protein low calorie containing various minerals by using seaweed instead of salt to eliminate the puffiness of chicken breast by minimizing moisture loss and improve taste. .
훈제, 닭고기, 가슴살, 함초, 숙성 Smoked, Chicken, Breast, Hamcho, Mature
Description
본 발명은 닭가슴살 훈제구이 제조방법에 관한 것으로서 더욱 상세하게는 함초를 이용하여 간을 맞추어 맛이 뛰어날 뿐만 아니라 함초에 함유된 각종 미네랄 및 효소의 작용으로 인체에 유익하며, 훈제 시 수분 손실을 최소화할 수 있는 닭가슴살 훈제구이 제조방법에 관한 것이다.The present invention relates to a method for manufacturing grilled chicken breast smoked in more detail by using the seaweed to better fit the liver, as well as beneficial to the human body by the action of various minerals and enzymes contained in the seaweed, minimizing moisture loss when smoked It is related to a method for producing grilled chicken breast smoked.
훈제요리는 수분을 제거하여 건조상태로 만드는 동시에 연기 속에 있는 방부성분을 침투시켜서 보존성을 가지게 할 뿐 아니라 어육류의 악취를 연기의 향미로 제거하여 재료의 맛을 돋우게 되므로 닭의 요리법으로 훈제방식이 널리 사용되고 있다. 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.
일반적으로 닭고기의 훈제요리에 있어 간을 위하여 소금이 이용된다. Generally, salt is used for liver in the smoked dish of chicken.
하지만, 소금에 포함된 나트륨 성분은 과다하게 섭취할 경우 복용할 경우 고혈압이나 각종 성인병, 암 등을 불러오게 되며, 한국인이 암에 잘 걸리는 이유가 맵고, 짜고, 자극적인 음식을 먹어서 잘 걸린다는 연구결과도 나오고 있는 실정이므로 간을 맞추기 위해 닭고기의 훈제 시 이용되는 소금의 양을 줄일 수밖에 없으나 이는 맛의 저하를 가져오게 된다.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.
또한, 닭의 가슴살은 지방이 적은 순 살코기로 이루어져 입안에서의 퍽퍽한 느낌으로 말미암아 높은 영양에도 닭고기 부위 중 인기가 적으며, 훈제 처리 시 수분 손실로 인해 더욱 맛이 떨어질 수밖에 없다.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.
이에 따라, 짠맛을 유지하면서도 인체에 유해하지 않은 대체 조미료를 사용하며 훈제 처리에도 수분의 손실을 최소화할 뿐 아니라 그 맛을 높일 수 있는 닭가슴살 훈제구이 방법에 대한 연구가 요구되었다.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.
본 발명은 상기와 같은 문제점들을 해결하기 위하여 창출된 것으로, 본 발명의 목적은 수분 손실을 최소화하여 닭가슴고기의 퍽퍽함을 없애고 맛을 향상시킬 뿐만 아니라 소금 대신 함초를 이용하여 각종 미네랄이 함유된 고단백질 저칼로리의 닭가슴살 훈제구이 제조방법을 제공하는 데 있다.The present invention was created to solve the above problems, an object of the present invention is to minimize the loss of moisture to eliminate the puffiness of chicken breasts and improve the taste as well as containing various minerals using the seaweed instead of salt High protein low calorie chicken breast smoked to provide a manufacturing method.
상기와 같은 목적을 이루기 위하여 본 발명의 닭가슴살 훈제구이 제조방법은 닭가슴살 훈제구이 제조방법에 있어서, 닭의 털과 내장을 제거한 후 닭가슴살 만을 잘라내고 잘게 썰어 닭가슴살고기를 준비하는 닭가슴살준비단계; 함초 100 중량부 대비하여 80 ~ 100 중량부의 청보리와, 양파, 마늘, 후추로 조성된 시즈닝 1.6 ~ 3.6 중량부를 혼합 교반하여 양념을 준비하는 양념준비단계; 상기 준비된 양념을 상기 닭가슴살고기에 첨가한 후 버무려 무침을 제조하는 무침제조단계; 준비된 무침을 -2 ~ 0℃ 의 온도조건에서 30 ~ 34 시간 숙성시켜 숙성물을 제조하는 숙성물제조단계; 상기 숙성물을 참나무로 45 ~ 50℃의 온도로 훈연하는 초벌구이 단계; 상기 초벌구이 된 숙성물을 81℃ 이상의 온도로 훈연하여 닭가슴살 구이를 제조하는 훈제구이단계; 를 포함하여 구성되는 것을 특징으로 하게 된다.In order to achieve the above object, the method for preparing roasted chicken breast smoked according to the present invention is a method for preparing roasted chicken breast, preparing chicken breast meat by removing only the chicken breast and cutting the chicken breast meat and then slicing finely. step; 80 to 100 parts by weight with respect to 100 parts by weight of the seaweed, seasoning prepared by mixing 1.6 ~ 3.6 parts by weight of seasoning consisting of onion, garlic, and pepper to prepare a seasoning step; Adding the prepared condiments to the chicken breast meat, and then toppings to prepare a toppings; Aging preparation step of preparing the aged by aging the prepared radish 30 ~ 34 hours at -2 ~ 0 ℃ temperature conditions; First roasting the matured product at a temperature of 45 ~ 50 ℃ oak; Smoked roasting step of preparing the roasted chicken breast by smoking the maturation of the first roasted at a temperature of 81 ℃ or more; It characterized in that it is configured to include.
또한, 상기 청보리는 알코올발효시킨 것을 사용하는 것이 바람직하다.Moreover, it is preferable to use the alcohol fermented thing for the said blue barley.
본 발명의 닭가슴살 훈제구이는 상기와 같은 제조방법에 의해 제조된 것을 특징으로 한다.Chicken breast smoked grill of the present invention is characterized in that it is produced by the manufacturing method as described above.
상기와 같이 본 발명의 닭가슴살 훈제구이 제조방법에 의해 소금 대신 염분 및 다량의 미네랄을 함유한 함초를 사용하게 되므로 건강상의 이유로 소금의 사용을 꺼리는 사람도 부담없이 고단백질 저칼로리의 닭가슴살 훈제구이를 취식할 수 있게 되며, 특히 운동 후 땀을 많이 흘린 경우 자연식물을 통해 인체에 무해한 염분섭취가 가능해진다.As described above, by using the method of manufacturing the grilled chicken breast smoked according to the present invention to use salts containing salt and a large amount of minerals instead of salt, those who are reluctant to use salt for health reasons will feel free to smoke the high protein low calorie chicken breast. It will be able to eat, especially if you sweat a lot after exercise through natural plants can be harmless salt intake.
또한, 닭가슴살의 풍부한 영영분과 함께 함초에 다량 함유된 갖가지 미네랄과 효소 성분을 통해 숙변을 볼 수 있을 뿐만 아니라 혈관과 장기, 혈액, 세포조직 속에 붙어 있는 불필요한 지방을 분해하여 배출함으로써 신체를 정화하고 체질을 개선하여 질병에 대한 저항력과 치유력을 증진하는데 도움을 주게 된다.In addition to the rich nutritional content of chicken breasts, various minerals and enzymes contained in seaweed can be used to view stool, and also cleanse the body by decomposing and discharging unnecessary fats attached to blood vessels, organs, blood, and tissues. By improving the constitution will help to increase resistance to disease and healing.
또한, 훈제에 의해 연기 속에 있는 방부성분이 닭가슴살고기에 침투되므로 일체의 방부제가 사용되지 않으므로 인체에 더욱 유익하게 된다.In addition, because the preservatives in the smoke is penetrated into the chicken breast meat by smoke, since no preservatives are used, it is more beneficial to the human body.
본 발명의 닭가슴살 훈제구이 제조방법은 닭가슴살 훈제구이 제조방법에 있어서, 닭의 털과 내장을 제거한 후 닭가슴살 만을 잘라내고 잘게 썰어 닭가슴살고기를 준비하는 닭가슴살준비단계; 함초 100 중량부 대비하여 80 ~ 100 중량부의 청보리와, 양파, 마늘, 후추로 조성된 시즈닝 1.6 ~ 3.6 중량부를 혼합 교반하여 양념을 준비하는 양념준비단계; 상기 준비된 양념을 상기 닭가슴살고기에 첨가한 후 버무려 무침을 제조하는 무침제조단계; 준비된 무침을 -2 ~ 0℃ 의 온도조건에서 30 ~ 34 시간 숙성시켜 숙성물을 제조하는 숙성물제조단계; 상기 숙성물을 참나무로 45 ~ 50℃의 온도로 훈연하는 초벌구이 단계; 상기 초벌구이 된 숙성물을 81℃ 이상의 온도로 훈연하여 닭가슴살 구이를 제조하는 훈제구이단계; 를 포함하여 구성되는 것을 특징으로 하게 된다.In the method of manufacturing smoked chicken breast meat of the present invention, in the method of manufacturing smoked chicken breast meat, the chicken breast meat preparation step of preparing the chicken breast meat by removing only the chicken breast meat and removing the hair and gut; 80 to 100 parts by weight with respect to 100 parts by weight of the seaweed, seasoning prepared by mixing 1.6 ~ 3.6 parts by weight of seasoning consisting of onion, garlic, and pepper to prepare a seasoning step; Adding the prepared condiments to the chicken breast meat, and then toppings to prepare a toppings; Aging preparation step of preparing the aged by aging the prepared radish 30 ~ 34 hours at -2 ~ 0 ℃ temperature conditions; First roasting the matured product at a temperature of 45 ~ 50 ℃ oak; Smoked roasting step of preparing the roasted chicken breast by smoking the maturation of the first roasted at a temperature of 81 ℃ or more; It characterized in that it is configured to include.
또한, 상기 청보리는 알코올발효시킨 것을 사용하는 것이 바람직하다.Moreover, it is preferable to use the alcohol fermented thing for the said blue barley.
이하 첨부된 도면을 참조하여 본 발명의 닭가슴살 훈제구이 제조방법을 실시 예에 따라 자세히 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings, the chicken breast smoked grilling method of the present invention will be described in detail according to the embodiment.
1. 닭가슴살준비단계1. Chicken Breast Preparation
닭의 털과 내장을 제거한 후 닭가슴살 만을 잘라내고 잘게 썰어 닭가슴살고기를 준비한다.After removing the chicken's hair and gut, cut the chicken breast and cut it into small pieces to prepare chicken breast meat.
이때, 살이 많아 두꺼운 부분과 살이 적어 얇은 부분을 고려하여 비슷한 크기가 되도록 썰게 되며 상품 종류에 따라 써는 크기가 달라지므로 한정되지는 않는다.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.
이는, 지방이 많은 부분의 살에서 지방이 쉽게 빠져나오게 하여 취식 전 및 취식 후 느끼함을 덜 느끼도록 하고 훈제처리시 양념이 잘 배어들게 하기 위함이다.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.
2. 양념준비단계2. Seasoning Preparation
닭가슴살고기 준비와는 별도로 양파, 마늘, 후추로 조성된 시즈닝과 함께 함초, 청보리를 혼합한 교반하여 양념을 준비한다.Apart from chicken breast meat preparation, prepare seasoning by mixing onion, garlic and pepper together with seasoning composed of onion, garlic and green barley.
본 발명의 닭가슴살 훈제구이 제조방법에서는 일체의 소금을 사용하지 않으며 함초를 사용함으로써 함초의 짠맛을 통해 간을 조절할 뿐만 아니라 함초의 약용성분을 통해 유익한 효과가 있게 된다.In the method of manufacturing grilled chicken breast smoked according to the present invention, the salt is not used to control the liver through the salty taste of the seaweed, and the beneficial effect of the medicinal ingredients of the seaweed.
함초는 갯벌에 자라면서 바닷물 속에 들어 있는 갖가지 미네랄과 효소 성분이 농축되어 들어 있는 식물로써, 바닷물에는 칼슘, 칼륨, 마그네슘, 철, 요드, 인 등 수십 가지의 미량원소와 갖가지 효소가 녹아 있으므로 함초는 인체에 유익한 미량 원소와 효소를 흡수하면서 생장한다.A seaweed is a plant that grows on tidal flats and is enriched with various minerals and enzymes in seawater. Since seawater contains dozens of trace elements and various enzymes such as calcium, potassium, magnesium, iron, iodine and phosphorus, It grows by absorbing trace elements and enzymes that are beneficial to the human body.
바닷물 1톤 속에 1그램이 들어 있는 효소는 바닷물 속의 갖가지 유기질을 분해하여 정화하는 역할을 하며, 함초에는 이 바닷물의 효소가 다량 농축되어 있으므로 사람의 몸 안에서 지방과 단백질을 분해하는 작용을 하게 된다.Enzymes contained in one gram of seawater decompose and purify various organic matters in seawater, and since the seaweed is concentrated in a large amount of enzymes in the seawater, it functions to decompose fat and protein in the human body.
또한, 대부분의 사람의 소장 속에 들어 있는 중성지방질인 숙변과 혈관과 장기, 혈액, 세포조직 속에 붙어 있는 불필요한 지방을 분해하여 배출함으로써 신체를 정화하고 체질을 개선하여 질병에 대한 저항력과 치유력을 증진하는데 도움을 주며, 함초는 심장순환기계 질병과 갖가지 만성병, 피로, 간장질환 등 거의 모든 질병에 효과가 있는 것으로 알려져 있다.In addition, by decomposing and releasing the stool that is the neutral fat contained in the small intestine of most people and unnecessary fats attached to blood vessels, organs, blood, and tissues, it cleanses the body and improves constitution, thereby improving resistance to disease and healing ability. It helps, and the seaweed is known to be effective for almost all diseases such as cardiovascular disease and various chronic diseases, fatigue and liver disease.
이상과 같이 설명한 각 재료의 첨가량을 살펴보면, Looking at the addition amount of each material described above,
함초 100 중량부 대비하여 각각 80 ~ 100 중량부의 청보리와, 양파, 마늘, 후추로 조성된 시즈닝 1.6 ~ 3.6 중량부를 혼합하도록 한다.80 to 100 parts by weight of green barley, onion, garlic and pepper each seasoning 1.6 ~ 3.6 parts by weight to mix with 100 parts by weight of the seaweed.
이때, 청보리는 알코올발효시킨 것을 사용하는 것이 바람직하다.At this time, it is preferable that blue barley is alcohol-fermented.
3. 무침제조단계3. No-Agility Manufacturing Step
닭가슴살고기준비단계 및 양념준비단계에서 준비된 닭가슴살고기에 양념을 첨가한 후 버무려 무침을 제조한다.Chicken breast meat is prepared by adding seasoning to chicken breast meat prepared in the preparation step and seasoning preparation stage.
4. 숙성물제조단계4. Manufacturing stage
준비된 무침을 -2 ~ 0℃ 의 온도조건에서 30 ~ 34 시간 숙성시켜 숙성물을 제조한다.The prepared radish is aged for 30 to 34 hours at a temperature of -2 to 0 ° C. to prepare a matured product.
무침은 적정량의 수분과 기름을 유지시켜 최상의 육질을 갖도록 하고, 양념이 묽어지는 것을 방지하게 된다.Toss them in the right amount of water and oil to maintain the best meat quality and prevent the sauce from diluting.
5. 초벌구이단계5. First roasting stage
숙성물을 참나무로 45 ~ 50℃의 온도로 약 1시간 가량 훈연하여 초벌구이물을 제조한다.The mature product is smoked with oak at a temperature of 45-50 ° C. for about 1 hour to prepare a first roasted product.
숙성물을 채반에 담고 저온에서 훈연을 실시하게 되며 저온에서 훈연을 실시하는 이유는 닭가슴살 내부에 양념을 침투시킬 뿐만 아니라 표면에 코팅층을 형성하여 수분, 미네랄, 단백질의 손실을 방지하기 위해서이다.The maturation is placed in a tray and smoked at low temperatures. The reason for smoking at low temperatures is to prevent the loss of moisture, minerals and proteins by forming a coating layer on the surface as well as penetrating seasoning inside the chicken breast.
초벌구이 단계를 통해 함초와 청보리 및 시즈닝의 맛과 함께 함초에 함유된 양질의 다양한 미네랄 성분이 숙성물에 스며들게 하고 훈연을 통해 구수한 향을 제공하게 된다. Through the roasting stage, the flavors of seaweed, green barley, and seasonings, along with various minerals of high quality contained in the seaweed, penetrate into the mature product and provide the fragrance that is saved through smoking.
닭가슴살고기는 닭고기의 다른 부분에 비해 지방이 적으므로 수분의 손실이 많을 경우 취식시 퍽퍽한 느낌으로 맛이 떨어지게 되므로 상기와 같은 초벌구이단계가 필수적이다.Chicken breast meat is less fat than other parts of the chicken, so when the loss of moisture, when you eat a lot of taste will fall off the taste, so the first roasting step as described above is essential.
훈연 작업은 참나무 재료를 사용하여 진행된다. Smoking is done using oak materials.
6. 재벌구이단계6. chaebol roasting stage
초벌구이단계에서 제조된 초벌구이물을 초벌구이단계에서보다 높은 온도로 뒤집으면서 구워 본 발명의 닭가슴살 훈제구이를 완성한다.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.
재벌구이는 최소 온도를 81℃ 이상으로 훈제처리를 하게 되는데 이 이하의 온도로 처리하는 것은 훈제구이로 인정되지 않기 때문이다.Grilled chaebol is smoked at a minimum temperature of 81 ° C or higher, because it is not recognized as smoked.
고온의 재벌구이 단계에서는 수분 손실이 가장 발생하기 쉬우므로 촘촘하게 제작된 채반을 사용하고 닭가슴살이 충분히 익을 정도로만 실시한다.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.
상기와 같은 과정을 거쳐 제작된 본 발명의 닭가슴살 훈제구이는 기존의 닭가슴살 훈제구이에서는 낼 수 없는 특유의 조개국물의 맛을 내게 될 뿐만 아니라 육질이 연하여져서 식욕을 돋우게 된다.The chicken breast smoked roast of the present invention produced through the process as described above will not only give a unique flavor of the national soup that can not be produced in the existing chicken breast smoked, but the meat is softened to stimulate the appetite.
훈재 시 연기 속에 있는 방부성분이 재벌구이 물에 침투되므로 본 발명에서 는 일체의 보존재(방부제)를 사용하지 않는다.In the present invention, no preservatives (preservatives) are used in the present invention because the preservatives in the smoke penetrates into the water when smoked.
재벌구이까지 완료된 본 발명의 닭가슴살 훈제구이는 진공포장되어 소비자에게 공급할 수 있다.The chicken breast smoked roast of the present invention completed to grill chaebol can be vacuum packed and supplied to the consumer.
본 발명은 상기에서 특정한 실시 예에 관련하여 도시하고 설명하였지만, 이하의 특허청구의 범위에 의해 마련되는 본 발명의 정신이나 분야를 벗어나지 않는 한도 내에서 본 발명이 다양하게 개조 및 변화될 수 있다는 것을 본 발명이 속하는 분야에서 통상의 지식을 가진 자는 용이하게 인지할 수 있음을 밝혀두고자 한다.While the invention has been shown and described with respect to specific embodiments above, it will be appreciated that the invention can be modified and modified in various ways without departing from the spirit or scope of the invention as set forth in the following claims. It will be apparent to those skilled in the art that the present invention can be easily recognized.
아울러, 본 발명의 닭가슴살 훈제구이 제조방법을 위생화 처리된 자동화 시스템에 적용하여 지역의 마트나 통신판매를 통해 닭가슴살 훈제구이를 유통할 수 있다.In addition, by applying the method for manufacturing grilled chicken smoked meat of the present invention to the sanitized automation system can be distributed through the local mart or mail order grilled chicken breast smoked.
도 1은 본 발명의 닭가슴살 훈제구이의 제조방법을 도시한 공정흐름도이다.1 is a process flow diagram showing a method of manufacturing a chicken breast smoked grill of the present invention.
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| KR101579242B1 (en) * | 2015-04-30 | 2015-12-21 | 주식회사 계림원에프앤비 | Method for cooking a chicken with a overcooked rice |
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| KR20040033508A (en) * | 2002-10-14 | 2004-04-28 | 장재완 | Samgyetang Manufacturing Method Using Hamcho |
| KR20050121142A (en) * | 2004-06-21 | 2005-12-26 | 주식회사 하림 | Process for producing smoked chicken |
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| CN103704746A (en) * | 2013-12-22 | 2014-04-09 | 刘长青 | Making method of smoked chicken |
| KR101579242B1 (en) * | 2015-04-30 | 2015-12-21 | 주식회사 계림원에프앤비 | Method for cooking a chicken with a overcooked rice |
| WO2016175637A1 (en) * | 2015-04-30 | 2016-11-03 | 주식회사 계림원에프앤비 | Method for cooking chicken with overcooked rice crust |
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