KR101216749B1 - Slices of boiled beef using chicken and method for producing the same - Google Patents
Slices of boiled beef using chicken and method for producing the same Download PDFInfo
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- KR101216749B1 KR101216749B1 KR1020120037392A KR20120037392A KR101216749B1 KR 101216749 B1 KR101216749 B1 KR 101216749B1 KR 1020120037392 A KR1020120037392 A KR 1020120037392A KR 20120037392 A KR20120037392 A KR 20120037392A KR 101216749 B1 KR101216749 B1 KR 101216749B1
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 235000015278 beef Nutrition 0.000 title 1
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 127
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 108010010803 Gelatin Proteins 0.000 claims abstract description 43
- 239000008273 gelatin Substances 0.000 claims abstract description 43
- 229920000159 gelatin Polymers 0.000 claims abstract description 43
- 235000019322 gelatine Nutrition 0.000 claims abstract description 43
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 43
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 41
- 210000000988 bone and bone Anatomy 0.000 claims description 13
- 238000009940 knitting Methods 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 240000000249 Morus alba Species 0.000 claims description 7
- 235000008708 Morus alba Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 235000020997 lean meat Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 4
- 240000006108 Allium ampeloprasum Species 0.000 claims description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 3
- 239000001728 capsicum frutescens Substances 0.000 claims 3
- 241000722363 Piper Species 0.000 claims 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 235000021018 plums Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 14
- 210000000610 foot bone Anatomy 0.000 abstract description 11
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 230000002431 foraging effect Effects 0.000 abstract 1
- 102000008186 Collagen Human genes 0.000 description 9
- 108010035532 Collagen Proteins 0.000 description 9
- 229920001436 collagen Polymers 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 239000007787 solid Substances 0.000 description 8
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 208000001132 Osteoporosis Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/306—Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 닭고기를 원료로 하여 편육 및 그 제조방법에 관한 것으로, 더욱 상세하게는 닭발에서 고체형태의 단백질(Collagen)이 함유된 닭발 뼈와 뼈 없는 닭발을 분리하여, 닭발 뼈를 끓여 농축된 젤라틴을 추출하고 추출된 젤라틴과 뼈 없는 닭발과 달인 물 및 각종 양념을 혼합하여 끓인 후 응고시켜 냉동보관함으로써 탄성이 있는 젤리상태의 육질이 부드럽게 씹히고 쫄깃함이 극대화 되도록 하는 닭고기를 원료로 하는 편육 및 그 제조방법에 관한 것이다.The present invention relates to the production of a chicken meat and a method of manufacturing the same, and more particularly, to separate chicken foot bone and boneless chicken feet containing a solid protein (Collagen) from chicken feet, boiled chicken feet bone gelatin concentrated Kneading with raw chicken meat, which extracts gelatin, boneless chicken feet, decoction water, and various seasonings, boils, solidifies, and freezes them so that the elastic jelly is softly chewed and the chewy is maximized. It relates to a manufacturing method.
일반적으로 닭고기는 육질이 연하고 소화가 잘 되는 영양가가 높은 음식이다. 부위별로 보면 가슴살에는 지방분이 매우 적어 단백하고, 껍질부분에는 콜레스테롤치를 떨어뜨리는 부드러운 지방이 많고, 닭고기의 다리살에는 피부건강 유지에 꼭 필요한 영양 성분인 필수지방산과 불포화지방산이 함유되어 있다. 이와 같이 부위별로 우수한 영양성분을 풍부하게 함유하고 있는 닭고기는 육질이 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도 높아 전 세계적으로 폭넓게 요리에 사용되고 있다.In general, chicken is a nutritious food that is light and digestible. By part, the breast meat is very low in protein and protein, and the skin part contains a lot of soft fat to lower cholesterol levels, and chicken leg meat contains essential fatty acids and unsaturated fatty acids, which are essential ingredients for maintaining skin health. Chicken meat, which contains abundant nutritional ingredients in various parts, is light in meat, has a light taste and flavor, is easy to cook, and has high nutritional value.
닭발의 주요한 영양 성분 중 콜라겐 성분은 젊은 여성들의 피부미용과 골다공증, 신경통 등에 좋다. Collagen is one of the main nutrients in chicken feet, which is good for skin care, osteoporosis and neuralgia in young women.
또한 상기 콜라겐에 열을 가해 끓이면 젤라틴으로 용해되고 상기 젤라틴을 섭취하면 노화방지와 피부미용에도 효능이 있다. In addition, when heated to heat the collagen is dissolved in gelatin, and ingesting the gelatin is effective in preventing aging and skin care.
또한, 닭발 속에 함유되어 있는 아연 성분은 혈당조절, 당뇨와 정력강화, 면역기능강화, 어린이 성장발육촉진 등에 많은 도움을 준다.In addition, the zinc component contained in chicken feet is helpful for blood sugar control, diabetes and energy enhancement, immune function enhancement, child growth and development.
상기한 효능을 가지는 종래 닭발을 이용하여 묵을 제조하는 방법을 간단히 살펴보면, 닭발의 외피를 분리하여 세척한 후 뼈를 분리 제거하고 다시 재세척한 다음 탈수하여 급속 동결시키는 공정과, 동결된 닭발을 자연 해동시킨 다음 일정량으로 평량하여 정수(淨水)를 원료 닭발 무게의 1.5배량을 첨가하여 자숙하는 공정과, 자숙공정에서 정수가 1/2량 증발하였을 시 폴리 인산 나트륨(Sodium Polyhosphate)과 메타인산 나트륨(Sodium Metaphosphate)를 50:50으로 혼합한 복합 인산염(원료닭발에 대하여 0.05%), 젤라틴(Gelatin; 원료닭발에 대하여 0.5%), 키실로스(D-XYLOSE; 원료닭발에 대하여 0.15%), 모노글리세라이드(Monoglyceride; 원료닭발에 대하여 0.01%), 곡류전분(원료닭발에 대하여 10%)의 첨가물을 첨가하는 공정과, 상기 첨가물이 첨가된 조성물을 교반하면서 농축을 계속하여 일정한 결착력을 가졌을 시 성형틀에 넣고 성형하여 냉동시킨 후 소정 크기로 절단하여 진공포장하는 공정으로 제조하였다.Looking at the method of manufacturing a jelly using the conventional chicken feet having the above-described efficacy, the process of separating the outer skin of the chicken feet, washing, separating and removing the bones and re-washing and then dehydrating and rapidly freezing, and the frozen chicken feet natural After thawing, it is weighed and weighed in a certain amount to add purified water to 1.5 times the weight of raw chicken feet, and when the purified water is evaporated by 1/2, the sodium polyhosphate and sodium metaphosphate (Sodium Metaphosphate) 50:50 mixed phosphate (0.05% for raw chicken feet), gelatin (Gelatin; 0.5% for raw chicken feet), xylose (D-XYLOSE; 0.15% for raw chicken feet), mono The addition of glycerides (0.01% for raw chicken feet) and cereal starch (10% for raw chicken feet) and the concentration of the additives added to the composition while continuing to concentrate When it had a constant binding force was put into a molding die, molded and frozen, cut into a predetermined size was prepared by the process of vacuum packaging.
그러나 상기한 닭발을 이용하여 묵을 제조하는 방법은 폴리 인산 나트륨과 메타인산 나트륨 등의 화학 첨가물을 첨가시켜 제조하여 인체에 유익하지 못하는 등의 문제점이 있었다.However, the method of manufacturing a jelly using the chicken feet had a problem such that it is not beneficial to the human body by manufacturing by adding chemical additives such as sodium polyphosphate and sodium metaphosphate.
또한 종래 닭발의 조리는 뼈 없는 닭발을 튀기거나 굽어서 조리하여 음식물을 제공함으로써 조리가 번거로워 닭발이 소비자에게 편리하게 제공되지 못할 뿐 아니라 닭발을 튀기거나 불에 구우면 인체에 유해한 성분이 함유되어 섭취되는 등의 문제점이 있었다.In addition, the conventional chicken feet are cooked by frying or grilling boneless chicken feet to provide food, which is cumbersome, and the chicken feet are not convenient for consumers, and the chicken feet are fried or roasted, which contains harmful ingredients. There was a problem.
따라서, 본 발명의 목적은 상기한 문제점을 해결하기 위한 것으로서, 고체형태의 단백질(Collagen)이 함유된 닭발 뼈를 끓여 농축한 젤라틴과 뼈 없는 닭발 원료와 천연 원료를 첨가하여 제조함으로써 닭발의 유용한 성분을 그대로 섭취할 수 있도록 하고, 젤라틴에 의해 육질에 탄성이 형성되어 씹을 때 쫄깃함이 좋도록 한 닭고기를 원료로 하는 편육 및 그 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to solve the above problems, by using a solid form of protein (Collagen) boiled chicken feet bones prepared by adding gelatin and boneless chicken feet raw material and natural raw material to the chicken feet It is possible to ingest it as it is, the elasticity is formed in the meat by gelatin to provide a kneading and a method for producing the chicken meat as a raw material for good chewy when chewed.
상기한 목적을 실현하기 위하여 본 발명은, 닭발에서 뼈와 뼈에 붙어있는 고체형태의 뼈 없는 닭발 원료를 분리하여, 뼈 없는 닭발 원료 93중량%와 소금 5중량%, 식초 2중량%를 혼합하여 0℃ 내지 3℃의 냉장고에 저장하여 4~5시간 가량 숙성시키고, 분리시킨 닭발의 뼈와 물을 1:1의 비율로 고압용기에 넣고 1시간에서 1시간 30분가량 끓여 젤라틴을 추출해 보관하는 제1단계; 제1단계에서 숙성시킨 뼈 없는 닭발 원료를 물로 세척하고 끓는 물에 3분 내지 5분간 삶은 후, 물에 헹구어 식힌 것을 분쇄기로 분쇄하는 제2단계; 제1단계에서 추출한 젤라틴과 제2단계에서 분쇄한 뼈 없는 닭발 원료와, 달인 물을 고압용기에 넣어 5~8분 동안 끓인 다음, 0℃ 내지 3℃의 냉장고에 10시간 이상 보관해서 편육을 응고시키는 제3단계; 제3단계에서 응고된 편육을 자동기계로 절단한 후 포장용기에 담아 냉동기에 급냉시켜 보관하는 제4단계로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention is to separate the bone-free chicken feet raw material attached to the bones and bones from chicken feet, by mixing 93% by weight of boneless chicken feet raw material 5% by weight salt, 2% by weight vinegar Stored in a refrigerator at 0 ° C to 3 ° C and aged for 4 to 5 hours, and the bones and water of the separated chicken feet are placed in a high pressure container in a ratio of 1: 1 and boiled for 1 hour to 1 hour 30 minutes to extract and store gelatin. First step; A second step of washing the raw boneless chicken feet raw material in the first step with water and boiling in boiling water for 3 to 5 minutes, then rinsing with water and crushing the cooled product with a grinder; Gelatin extracted in the first step and boneless chicken feet raw material in the second step and decoction water in a high-pressure container and boiled for 5-8 minutes, then stored in a refrigerator at 0 ℃ to 3 ℃ for more than 10 hours to coagulate the knitting Making a third step; After cutting the knitting solidified in the third step with an automatic machine, it is characterized in that the fourth step of quenching and storing in a freezer in a packaging container.
또한 젤라틴 12.5~18중량%와 분쇄한 뼈 없는 닭발 원료 44~61.5중량%와, 달인 물 6.6~13.5중량%와 양념인 진간장 5.8~6.5중량%, 청양고추 4.8~5.5중량%, 파 2~3.5중량%, 마늘 2~3.5중량%, 매실액 4.8~5.5중량%를 함께 넣고 끓인 다음 응고시켜서 구성함을 특징으로 한다.In addition, gelatin 12.5-18% by weight, crushed bone-free chicken feet raw material 44-61.5%, decoction water 6.6-13.5%, seasoned soy sauce 5.8-6.5%, Cheongyang pepper 4.8-5.5%, leeks 2-3.5 Weight%, garlic 2 ~ 3.5% by weight, plum liquid 4.8 ~ 5.5% by weight, put together to boil and characterized in that it consists of solidification.
본 발명은 닭발에서 고체형태의 단백질(Collagen)이 함유된 닭발 뼈와 뼈 없는 닭발을 분리하여, 닭발 뼈를 끓여 농축된 젤라틴을 추출하고 추출된 젤라틴과 뼈 없는 닭발과 달인 물 및 각종 양념을 혼합하여 끓인 후 응고시켜 냉동 보관함으로써 편육의 신선도를 유지하여 변질을 방지하고, 천연 원료만 사용하여 인체에 더욱 위생적이고 닭발의 유용한 성분을 섭취할 수 있는 효과가 있다.The present invention is to separate the chicken foot bone and boneless chicken feet containing a solid protein (Collagen) in the chicken feet, boil the chicken feet to extract the concentrated gelatin and mix the extracted gelatin and boneless chicken feet and decoction water and various spices It boils and solidifies and then freezes to maintain the freshness of the jerky to prevent deterioration, and by using only natural raw materials, it is more hygienic and effective intake of useful ingredients of chicken feet.
또한 젤라틴에 의해 편육이 젤리상태가 되어 육질에 탄성이 형성되고 씹을 때 쫄깃함이 극대화 되며, 피부미용, 면역기능증진, 골다공증에 효과가 있다.In addition, gelatin becomes jelly by gelatin, and elasticity is formed in meat, and chewing is maximized when chewing, and it is effective in skin care, immune function enhancement, and osteoporosis.
또한 닭 살코기 혼합하여 육질이 부드러워져 씹을 때 부드럽게 씹히도록 하는 효과가 있다.In addition, it is effective to make the meat soft and chewed by mixing the lean meat chicken.
본 발명은 닭발에서 고체형태의 단백질(Collagen)이 함유된 닭발 뼈와 뼈 없는 닭발을 분리하여, 닭발에서 분리된 뼈 없는 닭발 원료를 냉장고에 저장하여 숙성시키고, 분리된 닭발의 뼈는 고압용기에 넣고 끓여 고체형태의 단백질(Collagen)을 용해시켜 젤라틴을 추출해 보관하는 제1단계와, 제1단계에서 숙성시킨 뼈 없는 닭발 원료를 끓는 물에 삶은 후 식힌 것을 분쇄기로 분쇄하는 제2단계와, 제1단계에서 추출한 젤라틴과 제2단계에서 분쇄한 뼈 없는 닭발 원료와, 달인 물을 고압용기에 넣어 끓인 다음 냉장고에 보관해서 응고시키는 제3단계와, 제3단계에서 응고된 젤라틴이 함유된 닭발 편육을 여러 겹으로 절단하여 포장용기에 담은 상태로 냉동기에 보관하는 제4단계로 이루어지는 것을 그 특징으로 한다.The present invention is to separate the chicken foot bone and boneless chicken feet containing a solid protein (Collagen) in the chicken feet, to store the boneless chicken feet raw material separated from the chicken feet in the refrigerator to mature, the bones of the separated chicken feet in a high pressure vessel Put and boil to dissolve the solid protein (Collagen), extract the gelatin and store it; the second step of boiling the boneless chicken feet material aged in the first step in boiling water and then crushing the cooled food with a grinder; Chicken step kneading containing gelatin extracted in step 1 and boneless chicken feet raw material in step 2, boiled decoction water in a high-pressure container, boiled in a refrigerator and stored in a refrigerator to coagulate, and gelatin solidified in step 3 It is characterized by consisting of a fourth step of cutting in several layers to store in the freezer in a state packed in a packaging container.
이하 본 발명에 따른 닭고기를 원료로 하는 편육의 제조방법의 구체적인 내용을 상세히 설명한다.Hereinafter will be described in detail the specific content of the method for producing a chicken meat as a raw material according to the invention.
1) 제1단계(원료 준비단계);1) first step (raw material preparation step);
물, 헛개나무, 엄나무, 뽕잎, 당귀, 건연근을 혼합하여 3 ~ 4시간 동안 끓여서 달인 후 자연냉각시킨 달인 물을 구비한다. Mix water, hut, moth, mulberry, donkey, dry root and boil for 3 to 4 hours to prepare decocted water.
상기 달인 물은 닭발의 냄새를 제거하기 위해 준비하는 것으로 물 83중량%, 헛개나무 4.2중량%, 엄나무 8중량%, 뽕잎 0.8중량%, 당귀 2중량%, 건연근 2중량%를 혼합하여 달이는 것이 바람직하다.The decoction water is prepared to remove the smell of chicken feet 83% by weight of water, 4.2% by weight of bark, 8% by weight of mulberry, 0.8% by weight of mulberry leaves, 2% by weight of Angelica, 2% by weight of dry root desirable.
또한 도계된 닭고기 중 살코기와 닭발을 분리하여 살코기 93중량%, 소금 5중량%, 식초 2중량%를 혼합하여 육질이 부드럽게 숙성되도록 염지하고 0℃ 내지 3℃의 냉장고에 저장하여 4~5시간 가량 숙성시킨다.In addition, the lean meat and chicken feet are separated from the chicken, mixed with 93% by weight of lean meat, 5% by weight of salt, and 2% by weight of vinegar, so that the meat is matured softly and stored in a refrigerator at 0 ° C to 3 ° C for 4 to 5 hours. Mature.
한편 분리된 닭발은 탈피기를 이용하여 닭발을 감싸고 있는 노란 껍데기를 벗겨내고 벗겨낸 껍데기는 폐기하며, 닭발은 물로 깨끗하게 세척 후 칼을 이용해 다시 뼈와 뼈에 붙어있는 고체형태의 뼈 없는 닭발 원료로 분리한다.On the other hand, the separated chicken feet are stripped of the yellow shells surrounding the chicken feet using a stripper and discarded. The chicken feet are washed with water and then separated with a solid boneless chicken feet raw material attached to the bones and bones again using a knife. do.
여기에서 분리된 뼈에는 고체 형태의 단백질인 콜라겐(Collagen)이 함유되어 있다.The bones separated here contain collagen, a solid protein.
상기 뼈 없는 닭발 원료는 물로 세척 후 뼈 없는 닭발 원료 93중량%, 소금 5중량%, 식초 2중량%를 혼합하여 육질이 부드럽게 숙성되도록 염지하고 0℃ 내지 3℃의 냉장고에 저장하여 4~5시간 가량 숙성시킨다.The boneless chicken foot raw material is mixed with 93% by weight of boneless chicken foot raw material, salt 5% by weight, vinegar 2% by weight so that the meat is softly aged and stored in a refrigerator at 0 ℃ to 3 ℃ 4-5 hours Mature about.
상기 분리시킨 닭발의 뼈는 물로 세척한 후 고압용기에 물 50중량%와 닭발 뼈 50중량%를 투입하고 1시간에서 1시간 30분가량 끓여 젤라틴(gelatin)을 추출하게 된다.After the bones of the separated chicken feet are washed with water, 50% by weight of water and 50% by weight of chicken foot bones are put in a high-pressure container and boiled for about 1 hour and 30 minutes to extract gelatin (gelatin).
즉, 밀폐된 고압용기에 물과 닭발 뼈를 1:1의 비율로 혼합하여 투입하고 투입된 고압용기에 120℃ 내지 130℃의 스팀을 1~3kg/㎠의 압력으로 공급하여 끓이면 물은 완전 증발하게 되고 농축된 젤라틴만 추출되게 된다.That is, water and chicken foot bones are mixed and mixed in a ratio of 1: 1 in a closed high pressure container, and steam is supplied at a pressure of 1 to 3 kg / ㎠ to 120 ° C. to 130 ° C. in a high pressure container, so that the water is completely evaporated. Only concentrated gelatin will be extracted.
한편 추출시간이 1시간 이내가 되면 물이 완전히 증발되지 않게 되고, 1시간 30분 이상이 되면 농축된 젤라틴의 양이 줄어드는 문제점이 있다.On the other hand, if the extraction time is less than 1 hour, the water is not completely evaporated, if more than 1 hour 30 minutes there is a problem that the amount of concentrated gelatin is reduced.
여기에서 고압용기에서 닭발 뼈를 끓이면 닭발 뼈에 함유되어 있는 고체형태의 단백질인 콜라겐은 젤라틴(gelatin)으로 용해되며, 용해된 젤라틴은 실온(室溫)에서는 응고되어 탄성이 있는 젤리 상태가 되고, 다시 열을 가하면 졸(sol) 상태가 된다.Here, when the chicken foot bone is boiled in a high pressure container, the collagen, which is a solid protein contained in the chicken foot bone, is dissolved into gelatin, and the dissolved gelatin solidifies at room temperature to become an elastic jelly state. When heated again, it becomes a sol state.
상기 추출된 젤라틴(gelatin)은 용기에 담아 0℃ 이상의 실온에서 냉장보관하거나 바로 사용할 수 있으며, 닭발 뼈는 폐기처분한다. The extracted gelatin may be stored in a container or refrigerated at room temperature or above 0 ° C. or immediately used, and chicken foot bone may be discarded.
2) 제2단계(뼈 없는 닭발 원료 분쇄단계);2) the second step (bone-free chicken feet grinding step);
상기 제1단계에서 염지된 뼈 없는 닭발 원료를 물로 세척하고 끓는 물에 3분 내지 5분간 살짝 삶아낸다.The boneless chicken feet raw material salted in the first step is washed with water and boiled in boiling water for 3 to 5 minutes.
여기에서 뼈 없는 닭발 원료를 삶을 때 잡내를 없애기 위해 물 46중량%, 닭발 46중량%, 생강 5중량%, 맛술 2.5중량%, 녹차잎 0.5중량% 등을 넣고 삶은 후 물에 깨끗이 헹구어 식힌다.When boiled boneless chicken feet raw material in order to eliminate the mischief 46% by weight of water, 46% by weight of chicken feet, 5% by weight ginger, 2.5% by weight sake, 0.5% by weight of green tea leaves, boiled and then rinsed in water and cool.
상기 식힌 뼈 없는 닭발 원료를 분쇄기로 미세하게 분쇄한다.The chilled boneless chicken feet raw material is finely ground with a grinder.
또한 염지해 놓은 닭 살코기도 별도로 끓는 물에 2분 내지 5분간 살짝 삶아 지방성분을 완전히 제거한 다음 분쇄기로 미세하게 분쇄한다.In addition, the chicken lean meat is also slightly boiled in boiling water for 2 to 5 minutes to completely remove the fat components and then finely ground with a grinder.
3) 제3단계(젤라틴이 함유된 편육 성형단계)3) Third step (kneading molding step containing gelatin)
상기 제1단계에서 추출해 두었던 농축된 젤라틴 12.5~18중량%와 제2단계에서 분쇄한 뼈 없는 닭발 원료 22~49중량%와, 분쇄한 닭 살코기 12.5~22중량%와 제1단계에서 준비한 달인 물 6.6~13.5중량%를 고압용기에 넣어 끓인다.12.5 to 18% by weight of concentrated gelatin extracted in the first step and 22 to 49% by weight of boneless chicken feet raw material ground in the second step, 12.5 to 22% by weight of ground chicken meat and decoction water prepared in the first step Boil 6.6 ~ 13.5% by weight in high pressure container.
이때 미리 준비한 갖은 양념인 진간장 5.8~6.5중량%, 청양고추 4.8~5.5중량%, 파 2~3.5중량%, 마늘2~3.5중량%, 매실액 4.8~5.5중량%를 함께 넣고 5~8분 동안 끓여 편육을 만든다.At this time, 5.8 ~ 6.5% by weight of marinated soy sauce, 4.8 ~ 5.5% by weight of red chilli pepper, 2 ~ 3.5% by weight of green onion, 2 ~ 3.5% by weight of garlic, 4.8 ~ 5.5% by weight of plum liquid are added together for 5-8 minutes. Boil to make kneading.
여기에서 닭 살코기를 혼합하면 씹을 때 육질을 더욱 부드럽게 하여 쫄깃함을 좋게 한다.Mix the lean meat here to make the meat softer and chewy.
다 끓인 다음, 졸(sol) 상태인 편육의 변질을 막기 위해 400g ~ 1kg단위의 용기에 담아 진공 포장하고, 포장된 젤라틴이 함유된 편육이 응고 되도록 0℃ 내지 3℃의 냉장고에 10시간 이상 보관해서 응고시킨다.After boiling, vacuum packed in a container of 400g ~ 1kg unit to prevent the deterioration of sol in the jerky, and stored in a refrigerator at 0 ℃ to 3 ℃ for more than 10 hours to solidify the packed gelatin containing To solidify.
이때 젤라틴이 함유된 편육은 젤라틴 성분에 의해 젤리상태로 성형 되어 육질이 탄성이 있고 쫄깃함이 더욱 좋아진다.At this time, the gelatin-containing knitting is formed into a jelly state by the gelatin component, so that the meat is elastic and the chewyness is better.
한편 상기 제1단계에서 추출해 두었던 농축된 젤라틴 16중량%와 제2단계에서 분쇄한 뼈 없는 닭발 원료 36중량%와, 분쇄한 닭 살코기 16중량%와 제1단계에서 준비한 달인 물 10중량%와, 양념 진간장 6중량%, 청양고추 5중량%, 파 3중량%, 마늘 3중량%, 매실액 5중량%를 함께 넣고 5~8분가량 끓여 응고시키면 편육의 탄성과 씹히는 맛이 가장 적합한 결과를 얻게 된다.Meanwhile, 16% by weight of the concentrated gelatin extracted in the first step and 36% by weight of boneless chicken foot raw material ground in the second step, 16% by weight of ground chicken meat and 10% by weight of decoction water prepared in the first step, Season with 6% by weight of soy sauce, 5% by weight of red chilli pepper, 3% by weight of green onion, 3% by weight of garlic, 5% by weight of plum liquid, boil and stir for about 5-8 minutes to obtain the best results. do.
4) 제4단계(포장 단계)4) 4th stage (packaging stage)
상기 제3단계에서 편육이 응고가 되면 진공 포장된 용기의 포장을 뜯고 젤라틴이 함유된 편육을 자동기계로 먹기 적당한 크기로 여러 겹 절단한다.When the knitting is solidified in the third step, the packaging of the vacuum-packed container is unpacked, and the knitting containing gelatin is cut into several layers of a suitable size to be eaten by an automatic machine.
절단된 편육은 150g ~ 1Kg단위의 용기에 담아 다시 진공포장을 한 후 -25℃ 내지 -30℃의 냉동기에 2시간 내지 4시간 가량 급냉을 시킨다.The cut knitting is put in a container of 150g ~ 1Kg unit and vacuum-packed again, and then quenched for about 2 hours to 4 hours in a freezer of -25 ℃ to -30 ℃.
상기 냉동기에 급냉을 시켜 편육의 신선도를 유지하고 변질을 방지하도록 한다.By quenching the freezer to maintain the freshness of the knitting and to prevent alteration.
Claims (12)
달인 물은 물 83중량%, 헛개 4.2중량%, 엄나무 8중량%, 뽕잎 0.8중량%, 당귀 2중량%, 건연근 2중량%를 함께 넣고 3~4시간 동안 끓여서 만드는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.The method of claim 1,
The decoction water is 83% by weight of water, 4.2% by weight of mud, 8% by weight of mulberry leaves, 0.8% by weight of mulberry leaves, 2% by weight of Angelica, 2% by weight of dried root roots and boiled for 3 to 4 hours. Knitting manufacturing method to use.
제2단계는 뼈 없는 닭발 원료를 삶을 때 잡내를 없애기 위해 물 46중량%, 뼈 없는 닭발 46중량%, 생강 5중량%, 맛술 2.5중량%, 녹차잎 0.5중량%를 넣고 삶는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.The method of claim 1,
The second step is to boil the boneless chicken feet raw material 46% by weight of water, 46% by weight of boneless chicken feet, 5% by weight ginger, 2.5% by weight sake, 0.5% by weight green tea leaves, characterized in that boiled Knitting method using chicken as raw material.
제3단계에 양념인 진간장, 청양고추, 파, 마늘, 매실액을 함께 넣고 5~8분 동안 끓이는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.The method of claim 1,
Chicken meat as a raw material manufacturing method characterized in that the seasoning in the third step, soy sauce, chungyang pepper, green onions, garlic, plum and put together with a boil for 5-8 minutes.
상기 제1단계에서 추출한 젤라틴 12.5~18중량%와 제2단계에서 분쇄한 뼈 없는 닭발 원료 44~61.5중량%와, 달인 물 6.6~13.5중량%와 양념인 진간장 5.8~6.5중량%, 청량고추 4.8~5.5중량%, 파 2~3.5중량%, 마늘 2~3.5중량%, 매실액 4.8~5.5중량%를 함께 넣고 5~8분가량 끓이는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.5. The method of claim 4,
12.5 to 18% by weight of gelatin extracted in the first step and 44 to 61.5% by weight of boneless chicken feet raw material in the second step, 6.6 to 13.5% by weight of decoction water and 5.8 to 6.5% by weight of seasoned soy sauce, soft red pepper 4.8 ~ 5.5% by weight, leek 2 ~ 3.5% by weight, garlic 2 ~ 3.5% by weight, plums 4.8 ~ 5.5% by weight of the production method of chicken meat, characterized in that boiled for about 5 to 8 minutes.
달인 물은 물 83중량%, 헛개 4.2중량%, 엄나무 8중량%, 뽕잎 0.8중량%, 당귀 2중량%, 건연근 2중량%를 함께 넣고 3~4시간 동안 끓여서 만드는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.The method according to claim 6,
The decoction water is 83% by weight of water, 4.2% by weight of mud, 8% by weight of mulberry leaves, 0.8% by weight of mulberry leaves, 2% by weight of Angelica, 2% by weight of dried root roots and boiled for 3 to 4 hours. Knitting manufacturing method to use.
제2단계는 뼈 없는 닭발 원료를 삶을 때 잡내를 없애기 위해 물 46중량%, 뼈 없는 닭발 46중량%, 생강 5중량%, 맛술 2.5중량%, 녹차잎 0.5중량%를 넣고 삶는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.The method according to claim 6,
The second step is to boil the boneless chicken feet raw material 46% by weight of water, 46% by weight of boneless chicken feet, 5% by weight ginger, 2.5% by weight sake, 0.5% by weight green tea leaves, characterized in that boiled Knitting method using chicken as raw material.
제3단계에 양념인 진간장, 청양고추, 파, 마늘, 매실액을 함께 넣고 5~8분 동안 끓이는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.The method according to claim 6,
Chicken meat as a raw material manufacturing method characterized in that the seasoning in the third step, soy sauce, chungyang pepper, green onions, garlic, plum and put together with a boil for 5-8 minutes.
상기 제1단계에서 추출한 젤라틴 12.5~18중량%와 제2단계에서 분쇄한 뼈 없는 닭발 원료 22~49중량%와, 분쇄한 닭 살코기 원료 12.5~22중량%와 달인 물 6.6~13.5중량%와 양념인 진간장 5.8~6.5중량%, 청량고추 4.8~5.5중량%, 파 2~3.5중량%, 마늘 2~3.5중량%, 매실액 4.8~5.5중량%를 함께 넣고 5~8분가량 끓이는 것을 특징으로 하는 닭고기를 원료로 하는 편육 제조방법.10. The method of claim 9,
12.5-18% by weight of gelatin extracted in the first step and 22-49% by weight of boneless chicken foot raw material ground in the second step, 12.5-22% by weight of ground chicken meat raw material and 6.6-13.5% by weight decoction Phosphorus soy sauce 5.8-6.5% by weight, chilled red pepper 4.8-5.5% by weight, green onion 2-3.5% by weight, garlic 2-3.5% by weight, plum liquid 4.8-5.5% by weight together, characterized in that for 5-8 minutes to boil Knitting method using chicken as raw material.
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