KR101196594B1 - Cutting method for chicken breast and manufacturing process in canned or pouched chicken breast having the same and chicken product using the same - Google Patents

Abstract

Disclosed is a method of cutting chicken breasts, which can achieve a similar effect to hand-cutting by performing a cutting process after performing a rolling process of the salted and cooked chicken breasts first. The method for cutting chicken breasts according to the present invention includes a rolling step of pressing the chicken breasts which have undergone salting and cooking at a predetermined pressure in a manufacturing process of processed foods, and cutting the rolled chicken breasts by the prepared sliced bundles. Includes a truncation step. According to such a configuration, even when the chicken breast is cut using a cutting machine, it is possible to prevent the crushing or crushing of the raw meat during the cutting of the chicken breast, thereby safely cutting the chicken breast.

Description

CUTTING METHOD FOR CHICKEN BREAST AND MANUFACTURING PROCESS IN CANNED OR POUCHED CHICKEN BREAST HAVING THE SAME AND CHICKEN PRODUCT USING THE SAME}

The present invention relates to a method of chopping chicken breasts, chicken breast canned or pouch manufacturing process including the same, and chicken breast processed foods using the same, and more specifically, after performing the rolling process of salted and cooked chicken breasts, The present invention relates to a method of cutting chicken breast meat, the canning or pouch manufacturing process of chicken breast meat containing the same, and a chicken breast processed food using the same.

Chicken ingredients contain more protein than beef, so they usually contain about 21g of chicken 100g. In addition, it contains a variety of vitamins, including calcium and vitamin B2, and it has excellent aesthetics because it contains glutamic acid, and it contains various amino acids and nucleic acid-flavoring ingredients.

These chickens are tender, tasty, light in flavor, easy to cook, and have high nutritional value. Recently, chicken breast meat has also been released in the form of canned food, making it easy to eat at home or other outdoor.

On the other hand, in manufacturing the chicken breast can, go through the step of chopping the raw meat of chicken breast meat. In this case, in the conventional case, the chicken breast was torn by hand or cut into three slicers, but when cutting into three slicers, there was a problem in that the raw meat was flaked or crushed.

And to cut the meat in the form of a nice and easy-to-eat chicken chunks for the purpose of salad cutting by hand, which has a problem of inefficient work efficiency.

Therefore, there is a need for a study of an apparatus and a method for automatically and automatically cutting raw meat such as chicken breasts in a certain chunk size.

The present invention has been made in view of the above problems, even when the chicken breasts are cut through the chopping machine, the method of chopping chicken breasts that can prevent the crushing or crushing of the raw meat, canned chicken breasts or pouches including the same An object of the present invention is to provide a manufacturing process and processed chicken breast processed food using the same.

Another object of the present invention is to provide a method for cutting chicken breast meat, a canning chicken pouch canned or pouch manufacturing process including the same, and a chicken breast processed food using the same.

Chicken breast meat shredding method according to an embodiment of the present invention for achieving the above object in the manufacturing process of chicken breast processed food, press the chicken breasts through the salting and cooking process at a constant pressure to a size of meat grains And a rolling step of tearing and spreading, and a cutting step of slicing the rolled chicken breast by the prepared shredded wads.

At this time, the rolling step includes a first rolling step that primarily reduces the thickness of the chicken breasts subjected to the dyeing and cooking process, and a second rolling step of re-rolling the chicken breasts having undergone the first rolling step for cutting. can do. In this case, the second rolling step is preferably rolling the chicken breast to a thickness of less than 2cm.

According to an embodiment, the truncated lump includes a plurality of truncated pins, and the chicken breast may be separated after the truncation by the truncated pins.

On the other hand, canned chicken pouch or pouch manufacturing process according to an embodiment of the present invention comprises the steps of preparing the chicken breast, the step of soaking the chicken breast, the step of ripening the salted chicken breast, the salting and ripening process Pressing the chicken breast at a certain pressure to roll the meat grains to an even size and spread, the cutting step of slicing the rolled chicken breast by the prepared chopped bundle, the step of filling and sealing the chopped chicken breast in a container, And sterilizing the sealed chicken breast.

Processed chicken breast food according to an embodiment of the present invention after using a rolled process of pressing the prepared chicken breasts through a salting process and a self-propelled process and pressing the mature chicken breasts to have a certain thickness using the rolled chicken breast slices The cutting process is performed and the cut chicken breast is sealed by sterilization in a container similar to a can or pouch.

According to the present invention having the configuration as described above, first, even when the chicken breasts are cut using a general shredder, it is possible to prevent the crushing or crushing of the raw meat during the three pieces of chicken breasts (flake) Minimizes occurrences, safely cutting and increasing productivity.

Second, the process of cutting the chicken breast is made by separating the process of rolling the chicken breast and the process of tearing the chicken breast bar, such as carving the chicken breast by hand, the tearing of the meat is neatly made and the cut surface is formed smoothly.

Third, to minimize the damage of chicken breasts due to shredding can increase the commerciality and promote the appetite of eating customers.

1 is a flowchart schematically showing a manufacturing process of a chicken breast can including a method for cutting chicken breast meat according to an embodiment of the present invention; and
Figure 2 is a flow chart schematically showing a manufacturing process of chicken breast can including a method for cutting chicken breast meat according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The method of cutting chicken breast meat according to an embodiment of the present invention is preferably used mainly in the process of producing seasoning cans or pouches using chicken breast meat. That is, after cutting the meat corresponding to the chicken breast and put it in a can or pouch, to prepare a can or pouch product mixed with seasoning liquid of a suitable taste, it can be used in the process of cutting. However, it is not limited to being used only when producing cans or pouches, and the method of cutting chicken breasts according to the present invention may be used in the process of producing various processed foods using chicken breasts. The following describes an example of a process for manufacturing can products of chicken breast meat.

1 shows a detailed description of the invention. 1 is a flow chart schematically showing a manufacturing process of a chicken breast can including a method for cutting chicken breast meat according to an embodiment of the present invention.

To prepare a chicken breast can first prepare chicken breast meat (S10). In general, chicken breasts are obtained immediately after slaughter or in chilled or frozen chickens, and sanitized to remove skin, fat, blood vessels and contaminants to obtain chicken breasts.

This is carried out the dyeing of chicken breast prepared (S20). The dyeing process is carried out so that the dyeing agent penetrates into the body evenly. In more detail, first, the chicken breast is tumbling with a salting agent for a predetermined time. After tumbling, the salt solution is allowed to penetrate evenly within the chicken breast by storing it for 12-18 hours at a refrigeration temperature of 0-5 ° C. Due to the penetration of the salting agent, the conservative property of the chicken breast is increased, and the meat grains are alive accordingly, and then the cutting process is facilitated.

When the broth is finished, the broiled chicken breast is ripe (S30). The boiled chicken breast is cooked properly for 30-50 minutes at 90-110 ° C to facilitate the separation of the meat texture of the chicken breast.

On the other hand, the chicken breasts that have undergone the above-described dyeing and cooking process have a higher tearing property than beef or pork. Therefore, this property can be used in the process of mechanically cutting chicken breast meat.

The method for cutting chicken breasts according to an embodiment of the present invention includes a rolling step (S40) and a cutting step (S50). The chopping method of the chicken breast is preferably made by a cutting machine including a rolling roller and a chopped wad.

First, the rolling process for pressing the chicken breasts that have undergone the salting and cooking process at a constant pressure is performed (S40). This rolling process is carried out by a rolling roller included in the cutter, or in a separate rolling mill not included in the cutter.

The rolling roller is preferably designed to be able to adjust the spacing, and thus can control the thickness after rolling of the chicken breast passing through the rolling roller by adjusting the spacing of the rollers. The spacing control of such a rolling roller can be adjusted at various intervals according to the size and characteristics of the chicken breast raw material.

On the other hand, the process of feeding the chicken breast into the rolling roller can be added horizontally, as well as by using a conveyor having an inclination, it is also possible to input vertically.

At this time, it is preferable that the roller is sanded or processed so that the chicken breast can be sucked in well, or a parted process of protruding or sharpening is not limited thereto.

In order to facilitate cutting after the rolling of chicken breasts, it is preferable that the distance between the rollers is 5 cm or less. This is because when the rolling thickness is set too thick, the effect of rolling becomes insignificant.

Meanwhile, referring to FIG. 2, the rolling of the chicken breast may include a first rolling step S41 and a second rolling step S42.

The first rolling step primarily reduces the thickness of the chicken breasts that have been dyed and cooked (S41). In other words, when the thickness of the chicken breast is set too thin at the time of rolling, the rolling may not be effectively performed. First, the chicken breast is first rolled to a suitable thickness.

This first rolling step is preferably set at intervals of 3 ~ 5cm to allow chicken breasts to suck well between the rolling rollers. That is, when the rolling step is divided into the first rolling step and the second rolling step, the first rolling step is a step of pre-rolling the chicken breast to an appropriate thickness for the second rolling step.

After the first rolling process, the chicken breast is secondarily rolled in order to chop in earnest (S42).

In the case of the second rolling step, the spacing between the rollers is narrower than in the first rolling step. That is, it is preferable that the space | interval between rollers is set to 2 cm or less.

The gap is generated on the surface of the chicken breast through the process of pressing the chicken breast at a constant pressure through the rolling roller. In other words, the chicken breasts under constant pressure are torn apart to have a uniform size.

The occurrence of the play allows the flesh of the chicken breast to be cut without being broken, and the cut surface of the cut chicken breast is shredded at the time of cutting.

When the chicken breast is rolled, the cutting process is carried out through a steel ball (S50).

At least one fragment is provided. This truncated bundle includes a plurality of truncated pins. When two or more fragment bundles are provided, each fragment bundle turns while engaging a plurality of fragment pins with each other. The rotational speed of the slices can be adjusted according to the rolling thickness of the chicken breast.

The plurality of chopped pins are inserted into the play formed by rolling the chicken breast, and the chopped pins are torn and separated into a plurality of lumps as the chopped pins rotate according to the rotation of the chopped bunch.

That is, in more detail, through the rolling process, the chicken breast has a suitable thickness to be inserted between the chopped bundles, and at the same time the meat grains are torn to an even size and are spread in a state where a plurality of play is formed. When the slices are rotated, a plurality of slice pins are rotated to attract chicken breasts between the slices, and the chicken breasts are inserted between the slices and the pins are caught by the play formed in the chicken breasts. The chopped pins continue to mesh with each other, so that each play of the chicken breast is torn and the chicken breast is separated into a plurality of chunks having a certain size.

This cut and separated chicken breasts are not broken and the cut surface is clean, so the result can be similar to the fine cut by hand.

On the other hand, the rolling step and the cutting step is preferably made continuously in one automatic cutting machine. Therefore, it is possible to obtain a clean cutting result and at the same time ensure the efficiency of the work. However, in some cases, the rolling step and the cutting step may be performed separately without performing the rolling step and the cutting step in one cutting machine.

The shredded chicken breast is transferred to a conveyor or wagon and fed to the next process.

Thus shredded chicken breast is sealed in a container such as a can with various kinds of pouring (S60), the sealed product is distributed through a sterilization or sterilization process (S70). In this case, various containers such as cans and pouches may be used.

As described above, the present invention has been described by way of limited embodiments and drawings, but the present invention is not limited to the above embodiments, and those skilled in the art to which the present invention pertains various modifications and variations from such descriptions. This is possible.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the equivalents of the claims, as well as the claims.

Claims (9)

In the method of cutting chicken breast meat during the manufacturing process of processed chicken breast meat,
Rolling step of pressing the chicken breasts subjected to the dyeing and cooking process at a certain pressure to tear and spread the meat grains to an even size; And
A cutting step of cutting the rolled chicken breast by a cut bundle including a plurality of cut pins prepared;
How to cut chicken breast comprising a. The method of claim 1,
The rolling step may include a first rolling step of primarily reducing the thickness of the chicken breasts that have undergone the dyeing and cooking process; And
And a second rolling step of re-rolling the chicken breasts which have undergone the first rolling step for slicing. The method of claim 2,
The second rolling step is a method of cutting the chicken breast, characterized in that for rolling the chicken breast to a thickness of less than 2cm. The method of claim 1,
The method of cutting chicken breasts, characterized in that the chicken breast is separated after the cutting by the cutting pin. Preparing chicken breasts;
Salting the chicken breast;
Ripening the salted chicken breast;
A rolling step of pressing the chicken breasts which have undergone the salting and cooking process at a predetermined pressure to tear and spread the meat grains to an even size;
A cutting step of cutting the rolled chicken breast by a cut bundle including a plurality of cut pins prepared;
Sealing the sliced chicken breast in a container; And
Sterilizing the sealed chicken breast;
Canned chicken breast can or pouch manufacturing process comprising a. After the prepared chicken breasts are subjected to a dyeing process and a cooking process, and the ripened chicken breasts are pressed to have a predetermined thickness, the rolled chicken breasts are subjected to a cutting process using a thin bundle comprising a plurality of cutting pins. Chicken breast processed food sterilized by filling the shredded chicken breast in a container. The method according to claim 6,
The rolling process,
A first rolling step of primarily reducing the thickness of the matured chicken breast; And
A second rolling step of re-rolling the chicken breasts subjected to the first rolling step for cutting;
Chicken breast processed foods comprising a. The method of claim 7, wherein
The second rolling step is a chicken breast processed food, characterized in that for rolling the chicken breast to a thickness of less than 2cm. The method according to claim 6,
Chicken breast processed food, characterized in that the chicken breast is separated after the cutting by the chopping pin.

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