KR101447855B1 - Shabu-sahbu cooking poultry prcessing method and shabu-sahbu cooking poultry meat processed using the same - Google Patents

Abstract

The present invention relates to a poultry processing method and, more specifically, to a poultry processing method and a processed meat used for shabu-shabu cooking wherein poultry is less easily processed than beef used as the shabu-shabu cooking, and the poultry is used less such that the poultry is suitable for shabu-shabu cooking by processing the poultry. According to the present invention, lean meat extracted from the legs of a poultry such as a chicken and a pheasant is cut and is stacked in a rectangular shape in a square-shaped spreading with a certain thickness; and the stacked lean meat is frozen and thinly sliced such that the sliced lean meat is used for shabu-shabu cooking wherein the costs for the lean meat is less expensive, and the lean meat is cooked in various recipes by processing the lean meat like an existing boiled meat. The lean meat has a greater effect of being managed and is economical due to the simplicity of storage, distribution, and better hygiene.

Description

SHABU-SAHBU COOKING POULTRY PRESSING METHOD AND SHABU-SAHBU COOKING POULTRY MEAT PROCESSED USING THE SAME <br> <br> <br> Patents - stay tuned to the technology SHABU-SAHBU COOKING POULTRY PRESSING METHOD AND SHABU-SAHBU COOKING POULTRY MEAT PROCESSED USING THE SAME

The present invention relates to a poultry processing method that can be effectively utilized in various cuisines, and more particularly, to a poultry processing method that can be applied to shabu-shabu meat And a poultry meat for shabu-shabu cooked by using the method.

In general, shabu-shabu (shabu-shabu) is a dish of boiled broth that is slightly salted and dipped in a sour sauce. It is made from thinly sliced lean meat and boiled in a broth without sauce. It is one of the dishes which are loved by people for their healthy food because they eat various kinds of vegetables that are beneficial to the body with boiling water together with sliced thin meat.

In shabu-shabu dishes, it is usually used for easy extraction of lean meat and relatively easy processing. However, in recent years, it is more soft and tasteless than flavor, and has low fat, low calorie, high protein white Attempts have been made to apply effective poultry (eg, chicken, pheasant) to shabu-shabu for children, elderly people, patients in recovery phase, and pregnant women with good digestion and absorption by meat foods.

1 is a view showing poultry meat processed through a poultry processing method according to the prior art.

Referring to FIG. 1, in the conventional method for processing poultry for cooking shabu-shabu, poultry such as raw chicken is prepared in a living state, There is a large difference from the method of freezing the meat mass extracted from the meat and then cutting the frozen meat mass with a cutting machine in such a manner as to be roundly cut or thinly cut.

The method for processing poultry for cooking shabu-shabu according to the prior art can not use poultry in a frozen state by using a method of extracting lean meat by pouring poultry in a living state. Because of this, it is difficult to store, distribute and sanitize the poultry in comparison with frozen meat because it is necessary to prepare the poultry in the living state at every cooking time. Therefore, despite the many advantages of poultry, And economical aspects, the use of poultry in shabu-shabu was extremely limited, making it popular.

KR 10-0791620 B1, Dec. 27, 2007. KR 10-1230965 B1, 2013. 02. 01. JP 10-1996-140561 A, 1996. 06 04.

Accordingly, the present invention has been proposed in order to solve the problems of the prior art, and it is an object of the present invention to provide a shabu-shabu-style poultry which is difficult to be processed compared to a meat such as beef, And to provide poultry meat for shabu-shabu cooking, which is processed using the method.

The present invention also provides a poultry processing method effective in handling and economics in terms of convenience in storage, distribution, and hygiene as well as being easy to process as compared with the prior art, and a poultry meat for shabu- There are other purposes to provide.

According to one aspect of the present invention, there is provided a method of preparing a poultry comprising: (a) preparing a poultry leg; (b) cutting a part of the legs of the poultry to remove the leg bone; (c) thinly slicing the sliced lean meat of the leg flesh removed from the leg bone into a thin rectangular shape; (d) stacking a thinly spread rectangular shaped lean meat in a rectangular parallelepiped sandwich structure; (e) individually packing and freezing the lean meat stacked in the sandwich structure; And (f) thawing the frozen processed meat to thinly cut through a cutting machine; The present invention provides a poultry processing method comprising the steps of:

Preferably, in the step (c), the lean meat is thinly sliced to a thickness of 30 to 60 mm so as to be continuously connected without being broken to each other, and is thinly spread in a rectangular shape.

Preferably, the step (b) includes the steps of (b-1) exposing the leg bone by cutting a part of the leg flesh of the poultry; (b-2) exposing the left and right portions of the leg bone by drawing a sheath at left and right sides of the leg bone at a predetermined depth around the leg bone; (b-3) projecting the exposed leg bone; And (b-4) removing the protruded leg bone with the knife while holding the leg flesh; And a control unit.

Preferably, the poultry meat for shabu-shabu cooking is processed using the poultry processing method described above.

As described above, according to the present invention, the lean meat extracted from the leg flesh of poultry is sliced and laid out in the form of a rectangular parallelepiped with a wide rectangular shape having a predetermined thickness, and then the lean meat is frozen and cooked It can be processed in the same shape as conventional meat by using thinned slices of sliced lean meat as a shabu-shabu cooking meat, thus it is possible to reduce cooking cost and various cooking, as well as easy storage, distribution and hygiene management. It is economically effective.

Furthermore, since the present invention can be easily processed by freezing processing such as general flesh, it is possible to apply thin slice processing, so that it can be applied not only to shabu-shabu but also to various dishes such as boneless flour, thin smoked roast, bacon through simple seasoning The price of cooking using poultry can be lowered and popularized, and the consumption of poultry can be promoted, and the consumption of poultry can be steadily promoted by the bird flu.

In addition, since the present invention can be easily frozen and processed such as general meat, it can be thinly sliced so that it can be cooked without treating special seasonings or dirt during cooking.

Particularly, poultry has a lot of bones and has to be grasped by hand, so it is inconvenient for consumers to be annoyed or children to apply them by hand. However, in the present invention, since bones are removed and only lean meat is extracted and processed, busy modern people are fast Easy to ingest.

1 is a view showing shabu-shabu cooking meat processed through a poultry processing method according to the prior art.
2 is a flow chart for explaining a poultry processing method according to an embodiment of the present invention;
FIGS. 3A to 3M are diagrams for explaining a process of each step; FIG.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described below, but may be embodied in various other forms.

The present embodiments are provided so that the disclosure of the present invention is thoroughly disclosed and that those skilled in the art will fully understand the scope of the present invention. And the present invention is only defined by the scope of the claims. Thus, in some embodiments, well known components, well known operations, and well-known techniques are not specifically described to avoid an undesirable interpretation of the present invention.

In addition, like reference numerals refer to like elements throughout the specification. Moreover, terms used herein (to be referred to) are intended to illustrate the embodiments and are not intended to limit the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. Also, components and acts referred to as &quot; comprising (or comprising) &quot; do not exclude the presence or addition of one or more other components and operations.

The poultry processing method according to the present invention uses poultry poultry legs (for example, wide leg poultry) which are relatively fleshy, and one side of the poultry leg is cut to expose the leg bone, The sheath is removed to selectively remove the leg bone. Then, in a state in which the leg bones are removed, the leg flesh is sliced thinly to a predetermined thickness and spread in a rectangular shape, and then the spread leg flesh is stacked in a sandwich structure of a rectangular parallelepiped. Then, the leg flesh laminated with a rectangular parallelepiped sandwich is individually packaged, stored frozen, thawed when cooked, and sliced to a thin thickness using a cutting machine.

As described above, according to the present invention, the lean meat extracted from the leg flesh of poultry is cut into a rectangular shape having a predetermined thickness, and then the lean meat is laid in a rectangular parallelepiped shape. Then, after storing the layered livestock by freezing it, it is thawed when cooked, and then the frozen livestock is sliced thinly through a cutting machine to be used as meat for shabu-shabu cooking, so that it can be processed in the same manner as the existing ones. In addition, distribution and hygiene management is easy and effective in terms of handling and economics.

Hereinafter, the technical features of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 2 is a flow chart for explaining a poultry processing method according to an embodiment of the present invention, and FIGS. 3A to 3M are views for explaining a stepwise process shown in FIG.

Referring to FIGS. 2 and 3A, a poultry processing method according to an embodiment of the present invention includes preparing a leg 10 such as a chicken or a pheasant (ST1). At this time, in order to obtain a large amount of lean meat (10), poultry is prepared with meaty thigh legs.

Thereafter, as shown in FIGS. 2 and 3B, a part of the leg fur 10 is cut in a state in which the legs 10 are positioned so that the skinned portion of the legs 10 is downward and the fleshy portion is upward, The leg bone 11 existing inside the leg flesh 10 is exposed (ST2).

Then, as shown in FIG. 2, FIG. 3C to FIG. 3E, the cut legs 10 are cut to a predetermined depth on the left and right sides with respect to the exposed leg bone 11 while being careful not to cut the holes completely, The left and right leg portions of the leg bone 11 are exposed and the leg bone 11 is protruded and then the leg bone 10 is held and the protruded leg bone 11 is selectively removed with a knife ST3.

Then, as shown in FIG. 2, FIG. 3F and FIG. 3G, the leg bone 10, from which the leg bone 11 has been removed, is cut into slits so as to have a constant thickness in the entire region, (ST4). At this time, it is preferable that the thickness of the legs 10 spread widely is sliced so as to be 30 to 80 mm, preferably 40 to 50 mm in order to simplify the process by omitting the dying process while improving texture.

Generally, when cooked with poultry, the poultry is separately treated to improve the texture. The treatment methods of the dirty paper include injection dredging, tumbling dipping, and dipping dipping. The injection dipping method is a method of dipping the inside of a chicken using a syringe, and the tumbling dipping method is a method of tumbling using a device called a mariner. In the dipping method, the dipping solution is poured into poultry and aged .

However, according to the present invention, since the legs 10 are sliced to a thickness of 30 to 80 mm and processed by slicing, they are processed in a simple manner It is possible to omit the dregs treatment process because the sauce is easily poured into the inside of the legs 10 spreading thinly by the seasoning alone. Thus, the cooking process can be simplified and the cooking time can be shortened.

Thereafter, as shown in FIGS. 2, 3h to 3j, the thinned legged fingers 10 are stacked one on top of the other to form a rectangular parallelepiped sandwich structure (ST5). At this time, in the process of laminating the lean meat, it is possible to treat various seasonings according to the cooking between the stacked lean meat to improve the texture of the lean meat, or to remove water or bodily waste by using a cleaned sanitary cloth or the like.

Then, as shown in FIG. 2 and FIG. 3K, the lean meat of the sandwich structure stacked to have a predetermined weight is packed individually in an appropriate size, and is frozen and stored (ST6). At this time, it is possible to leave the laminated sandwich structure for 3 to 10 minutes at room temperature or for 10 to 30 minutes in the refrigerator so that all the moisture or bloody matter leaking from the lean meat is completely released before freezing.

Then, as shown in FIGS. 2, 3L and 3M, the frozen lean mass 20 is thawed at room temperature for 30 minutes or for about 1 hour in a refrigerator, and then the shaved meat 21 And cut into thin and round slices (ST7).

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

10: Leg flesh (thigh flesh)
11: Leg bone
20: Flesh of lean meat
21: Shabu-shabu cooked meat

Claims (4)

(a) preparing leg flesh of poultry;
(b) cutting a part of the legs of the poultry to remove the leg bone;
(c) thinly slicing the sliced lean meat of the leg flesh removed from the leg bone into a thin rectangular shape;
(d) stacking a thinly spread rectangular shaped lean meat in a rectangular parallelepiped sandwich structure;
(e) individually packing and freezing the lean meat stacked in the sandwich structure; And
(f) defrosting the frozen lean meat and cutting it thinly through a cutting machine; , &Lt; / RTI &
In the step (c), the lean meat is sliced thinly to a thickness of 30 to 80 mm so as to be continuously connected without being broken to each other, and thinly spread in a rectangular shape,
The step (b) includes the steps of (b-1) cutting a part of the legs of the poultry to expose the legs, and (b-2) (B-3) protruding the exposed leg bone, and (b-4) removing the protruded leg bone with the knife.
Wherein the poultry is poultry.
delete delete 1. A shabu-shabu poultry meat processed using the shabu-shabu poultry processing method of claim 1.

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