KR101640578B1 - Manufacturing method of chicken breast processed product and chicken breast processed product by the method - Google Patents
Manufacturing method of chicken breast processed product and chicken breast processed product by the method Download PDFInfo
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- KR101640578B1 KR101640578B1 KR1020150165242A KR20150165242A KR101640578B1 KR 101640578 B1 KR101640578 B1 KR 101640578B1 KR 1020150165242 A KR1020150165242 A KR 1020150165242A KR 20150165242 A KR20150165242 A KR 20150165242A KR 101640578 B1 KR101640578 B1 KR 101640578B1
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- chicken breast
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Images
Classifications
-
- A23L1/315—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23L1/221—
-
- 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
- A23V2300/10—Drying, dehydrating
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- 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
The present invention relates to a method for manufacturing a chicken breast meat product and a processed food thereof. More particularly, the present invention relates to a chicken breast meat meat product which provides nutritious snacks and snack foods by thinly slicing and brewing chicken breast meat, And a method for producing the same.
As the economy develops and the quality of life improves, domestic consumption of meat is steadily increasing due to changes in Westernized eating habits.
Generally, chicken is more protein than beef, so it is equivalent to 20.7g of 100g, 4.8g of fat, and also contains a lot of vitamin B2. In addition, it contains calcium 4mg, phosphorus 302mg, vitamin A 40 IU, vitamin B1 0.09mg, vitamin B2 0.15mg and glutamic acid, so it has a good taste, contains various amino acids and nucleic acids, It is food.
Domestic consumption of chicken was mainly chickens, but the sales of meat in recent years are increasing rapidly. These forms of meat are sold through large-scale distribution facilities such as department stores and food chain stores, including breasts, reliefs, barrels, thighs, drumsticks, barrels, rods and wings.
The reason for this increase in meat sales is that meat can be selected according to the preference of each meat. The characteristics of each part meat are as follows: Breast fat is very low, and it is good for low fat calories, low calorie intake, high nutritional value, good for low fat high protein diet and wing meat is mainly composed of connective tissue and a little fat, Good for. In addition, leg meat is the most preferred part of Korean people. It has good fat and protein harmony and is excellent in chewiness.
Among them, breast meat is not smooth and dry and is recognized as a non-favorable area for consumers. Therefore, most of these breasts are sold as a protein supplement for dieting or muscles as a whole, or they can be processed into canned chicken breast and used for salads.
However, these fried chicken breasts were not so soft to the general consumers because of their lack of meat quality, and canned products were caused by the smell of fatty acids contained in chicken, especially odor of fatty acids, and fish smell, Consumption is not promoted.
Therefore, the development of processed foods using low-calorie high-protein foods, such as chicken breast meat, is urgently required while meeting the preferences of consumers who are interested in the quality of food.
Accordingly, as a processed food using chicken breast, Korean Patent Laid-Open No. 10-2015-0017476 entitled 'Method for manufacturing chicken breast for steak containing grapefruit seed extract and whey protein' and Korean Patent No. 10-1403044, Chicken breasts and preparation method thereof ", Korean Patent No. 10-0457322 'Chicken breast rice cake and its production method', Korean Patent No. 10-0494120 'Chicken breast low fat ham and its production method', etc. In order to meet various needs of bar and modern people, it is necessary to develop more various products.
Accordingly, an object of the present invention is to provide a nutritious snack and snack food by thinly slicing and baking a chicken breast without smoked fish and odors.
It is also intended to provide processed chicken breast meat with excellent flavor and texture.
According to another aspect of the present invention, there is provided a method of manufacturing a chicken breast processed food product comprising the steps of washing a chicken breast, slicing the washed chicken breast, dipping the sliced chicken breast in milk, Washing the re-washed chicken breast at 45 to 55 ° C for 10 to 20 hours; and drying the dried chicken breast at 145 to 155 ° C for 8 to 12 minutes Baking, and packaging the baked chicken breast.
The method further comprises spraying at least one selected from the group consisting of pepper, garlic, onion, basil, red pepper and coconut before the step of drying the re-washed chicken breast.
And 0.1 to 1 part by weight of the selected one or more kinds of the raw materials is sprayed on the basis of 100 parts by weight of the re-washed chicken breast.
The chicken breast is sliced to a thickness of 0.1 to 1 cm.
The processed chicken breast meat is characterized by being manufactured through the above-described method.
According to the present invention, there is an advantage in promoting the consumption of the processed food of the chicken breast by providing the chicken breast processed food excellent in flavor and texture.
Also, there is an advantage of increasing the income of domestic poultry farmers by increasing the consumption of chicken breasts.
1 is a photograph of a processed chicken breast according to the present invention.
Figs. 2 to 7 are photographs of processed chicken breast meat using the ingredient according to the present invention. Fig.
Hereinafter, the present invention will be described in detail.
First, the processed chicken breast meat according to the present invention, as a form of jerky, provides a chicken breast jerky of crispy, soft and crispy texture by using a chicken breast almost free from fat, unlike the case of conventional beef can do.
Particularly, the chicken breast processed food of the present invention is characterized by diversifying processed foods of chicken, and is also characterized in that it can promote consumption of nutritious chicken breasts.
The method of manufacturing a chicken breast processed food according to the present invention comprises the steps of washing a chicken breast, slicing the washed chicken breast, immersing the sliced chicken breast in milk, Drying the re-washed chicken breasts at 45 to 55 ° C for 10 to 20 hours, baking the dried chicken breasts at 145 to 155 ° C for 8 to 12 minutes, Wrapping the baked chicken breast and sealing it.
Hereinafter, the present invention will be described in detail.
The step of washing the chicken breast.
First, prepare raw chicken breast and clean it thoroughly. At this time, the chicken breasts are made of domestic products, and the chicken skin is removed to reduce the bad taste and fat intake of the chicken.
The washed chicken breast of Steps to slice.
Next, slice the washed chicken breast.
When the thickness of the chicken breast is less than 0.1 cm, it is difficult to slice it, tear easily in the processing step, resulting in poor merchantability. If the thickness exceeds 1 cm, the chicken breast slice becomes too thick, It is because.
At this time, it is natural that the chicken breast can use a frozen chicken breast to facilitate slicing.
The sliced chicken breast of Steps to soak in milk.
Next, the sliced chicken breast is immersed in milk to remove the fishy smell and odor of the chicken breast. This is because components of fishy smell and odor from chicken breasts are adsorbed on milk and removed. This step also removes impurities in the chicken breasts.
At this time, the milk is used in an amount sufficient to sufficiently immerse the chicken breasts, and it is sufficient that the milk is used at a temperature of about 1 to 25 ° C. Also, the immersion time is not limited as long as the chicken breast is sliced, so that the chicken breast is immersed for about 1 to 30 minutes.
Meanwhile, in order to remove smell and odor of chicken breasts more efficiently, to improve the color of chicken breast meat food, and to make crispy and crispy texture, the milk is mixed with brambane vinegar at a weight ratio of 1: 0.1-0.5, So you can dip the sliced chicken breast for about 1 to 30 minutes. The bokbunja vinegar contains a large amount of nutritive components of the bokbunja, so that the oil component of the chicken breast is absorbed, so that the nutritional value of the processed chicken breast can be increased and the preservation period of the chicken breast is extended.
The brambly vinegar may be purchased by using a commercially available product, and may be manufactured and used in the following manner. In order to prepare bokbunja vinegar, first wash the bokbunja thoroughly, remove water by using a teapot, add sugar to the bokbunja with water removed at a ratio of 1: 0.05 ~ 0.15, add yeast at 28 ~ 32 ℃ Fermenting the fermented product for 5 to 10 days, filtering the fermented product after the primary fermentation, and then fermenting the fermented product for 6 to 12 months.
Further, in order to increase the salinity of the chicken breasts, salt or the like may be further added at this stage, or it may be possible to further add various kinds of ingredients for improving the flavor and immerse them.
The chicken breast soaked in the milk of ≪ / RTI >
Next, the chicken breast immersed in the milk is removed and rewashed with water so that the components of fishy odor and odor adsorbed on the milk do not remain on the chicken breast.
In addition, the flavor can be further improved by spraying the re-washed chicken breasts with a special ingredient according to taste.
The above ingredients may be selected from the group consisting of pepper, garlic, onion, basil, red pepper and coconut. Of the group consisting of pepper, garlic, onion, basil, red pepper and coconut, one or more kinds Can be used.
The pepper is a commonly used spice, which catches smell and smell of chicken breasts and improves the flavor to give a rich flavor.
The garlic not only adds flavor to chicken breasts, but also provides nutritional ingredients such as allysine, gives off the smell and smell of chicken breasts, and improves the flavor of processed foods to give a rich flavor. The garlic may be commercially available garlic granules or garlic powder. Alternatively, the garlic may be directly dried by grinding the garlic. Alternatively, fresh garlic may be ground and used.
The onion contains a large amount of strong antioxidant ingredients. It prevents diseases caused by cholesterol and triglycerides. It improves the nutrition of processed chicken breast, enhances flavor, and catches fishy smell and smell. The onion may also be a commercially available onion granule or powder, or can be used by pulverizing and drying the onion directly, or by grinding raw onion not dried.
The above-mentioned basil is one of spices having excellent fragrance, and it is dried and used in a pulverized state. These basilies not only provide new flavors to the processed chicken breast, but also catch fishy smell and smell.
The red pepper is a spice having a spicy taste, and it uses a commercially available powder or a finely divided state to give a rich flavor and catch fishy smell and smell.
The coconut is a fruit of coconut, which is dried and pulverized. The coconut is a material that effectively removes waste from the body because of a lot of potassium. It improves the nutritional content of the processed chicken breast, and adds flavor.
It is preferable that 0.1 to 1 part by weight of the selected one or more kinds of the above-mentioned ingredients are sprayed on the basis of 100 parts by weight of the re-washed chicken breast. When two or more kinds of the above ingredients are mixed, So that they can feel the efficacy and flavor of the material.
The re-washed chicken breast of And drying at 45 to 55 ° C for 10 to 20 hours.
Next, the re-washed chicken breasts or chicken breasts sprayed with the material are dried at 45 to 55 ° C for 10 to 20 hours. If the drying temperature is too low, the drying is not easily carried out and the efficiency is poor. If the drying temperature is higher than 55 ° C, the texture is deteriorated. If the drying time is less than 10 hours, the moisture can not be sufficiently removed and the texture will be lowered. If the drying time is more than 20 hours, further drying will not occur and the efficiency will be lowered.
The dried chicken breast of Bake at 145 ~ 155 ℃ for 8 ~ 12 minutes.
The dried chicken breasts are baked in an oven at 145 to 155 ° C for 8 to 12 minutes. At this time, if the baking temperature is too low or too high, the texture of the chicken breast is lowered or burnt, resulting in poor commercial quality.
Fig. 2 is a photograph showing that 0.5 parts by weight of garlic, 0.5 part by weight of onion, 0.5 part by weight of pepper, and 0.5 part by weight of basil 0.5 of garlic are shown in Fig. 6 is a photograph using 0.5 part by weight of red pepper, and FIG. 7 is a photograph using 0.5 part by weight of coconut.
The roasted chicken breast of Packaging and sealing
Finally, the final weight of the chicken breast is packed and sealed. At this time, a PE film can be used as the packaging material, and air is prevented from sealing. The baked chicken breast which has been sealed as described above can be taken as it is without cooking, and can be stably distributed and stored for 6 months or longer at room temperature.
The processed food thus prepared, that is, the jerky chicken breast, has a light taste and a crispy and chewy texture, and can be used for snacks and snacks for adults as well as for snacks for children. In addition, its nutritional components are abundant, helping modern people maintain their health. In addition, the processed chicken breast meat using this method has an advantage of being easily distributed because its storage period is longer than 6 months at room temperature. In addition, as a new type of chicken breast processed food, it has the advantage of satisfying various consumers' tastes.
Hereinafter, the present invention will be described in more detail with reference to specific examples.
(Example 1)
The chicken breast was washed and then sliced to a thickness of 0.5 cm. Then, it was immersed in milk of about 10 ° C for 5 minutes and then washed again with water. Next, the re-washed chicken breasts were dried at 50 DEG C for 14 hours and baked in an oven at 150 DEG C for 10 minutes. Then, 40 g of the solution was weighed, packed in a PE film, and sealed.
(Example 2)
The same procedure as in Example 1 was carried out, except that 0.5 part by weight of garlic granules were sprayed on 100 parts by weight of the re-washed chicken breast, followed by drying.
(Example 3)
In the same manner as in Example 1, 0.5 parts by weight of the basil powder was sprayed on 100 parts by weight of the re-washed chicken breast, and then dried.
(Example 4)
In the same manner as in Example 1, 0.5 parts by weight of onion powder was sprayed on 100 parts by weight of re-washed chicken breasts, and then dried.
(Example 5)
The same procedure as in Example 1 was carried out except that 0.5 part by weight of coconut powder was sprayed on 100 parts by weight of the re-washed chicken breast and dried.
(Example 5)
The same procedure as in Example 1 was carried out, except that 0.5 part by weight of pepper powder was sprayed on 100 parts by weight of the re-washed chicken breast and dried.
(Example 6)
In the same manner as in Example 1, 0.5 part by weight of red pepper powder was sprayed on 100 parts by weight of the re-washed chicken breast, and then dried.
(Example 7)
In the same manner as in Example 1, 0.1 part by weight of pepper, garlic onion, basil and red pepper powder were sprayed on 100 parts by weight of the re-washed chicken breast, followed by drying.
(Example 8)
Milk and brambly vinegar were mixed at a ratio of 1: 0.1 by weight in the same manner as in Example 1. Bokbunja vinegar was purchased and used as a commercial product.
(Comparative Example 1)
A commercially available smoked chicken breast was purchased.
(Comparative Example 2)
We purchased canned chicken breast can.
(Test Example 1)
The sensory evaluations of Examples 1 to 8 and Comparative Examples 1 and 2 were carried out. The sensory evaluation was performed by a 9-point scoring method for 10 sensory test workers, and the results are shown in Table 1 below.
As can be seen from the above Table 1, Examples 1 to 8 according to the present invention have higher functionality in terms of color, flavor, taste, texture and preference than Comparative Examples 1 and 2. In addition, it was confirmed that Examples 2 to 8 using the sub-materials had a slightly higher level of functionality than Example 1, which did not use the sub-materials.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (5)
Slicing the washed chicken breast to a thickness of 0.1 to 1 cm,
Immersing the sliced chicken breast in a mixture of milk and brambane vinegar at a weight ratio of 1: 0.1 to 0.5,
Washing the chicken breast immersed in the mixture liquid,
Drying the re-washed chicken breasts at 45 to 55 ° C for 10 to 20 hours,
Baking the dried chicken breast at 145 to 155 DEG C for 8 to 12 minutes,
Packaging and sealing the roast chicken breast,
Before the step of drying the re-washed chicken breast,
Further comprising the step of spraying 0.1 to 1 part by weight of at least one powder selected from the group consisting of pepper, garlic, onion, basil, red pepper and coconut on 100 parts by weight of the re-washed chicken breasts Method of manufacturing food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150165242A KR101640578B1 (en) | 2015-11-25 | 2015-11-25 | Manufacturing method of chicken breast processed product and chicken breast processed product by the method |
Applications Claiming Priority (1)
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| KR101691193B1 (en) | 2016-09-29 | 2016-12-29 | 대한에프에스(주) | Process for manufacturing crispy chicken breast meat snack. |
| KR20200100905A (en) | 2019-02-18 | 2020-08-27 | 이정숙 | Snack food using chicken breast and manufacturing method thereof |
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| KR20200100905A (en) | 2019-02-18 | 2020-08-27 | 이정숙 | Snack food using chicken breast and manufacturing method thereof |
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