KR101684464B1 - Producing method of Dakgalbi using the siberian ginseng - Google Patents

Abstract

The present invention relates to a method of processing chicken ribs by using Acanthopanax Senticosus. More specifically, by processing chicken ribs with an extract of Acanthopanax Senticosus, it is possible to neutralize and remove the unique chicken smell, and make chicken meat more tender and chewy, thereby improving the flavor and texture of the chicken meat so as to improve consumer preference. In addition, the chicken meat is roughly grilled in an oven during the processing process of chicken ribs such that meat juice is contained inside when the chicken ribs are cooked, thereby providing the chicken ribs having a rich flavor, crispy chicken skin and soft texture of the meat.

Description

{Producing method of Dakgalbi using the siberian ginseng}

More particularly, the present invention relates to a method of processing chicken ribs using a barnyardgrass, and more particularly, it relates to a method for processing chicken ribs using a barnyardgrass, The present invention relates to a method of processing chicken ribs using an ascorbic acid having improved preference.

Chicken is more protein than beef, 20.7 g of 100 g, 4.8 g of fat, and also contains a lot of vitamin B2. In addition, it contains calcium 4 mg, phosphorus 302 mg, vitamin A 40 IU, vitamin B1 0.09 mg, and vitamin B2 0.15 mg. It also contains glutamic acid, so it has good taste and contains various amino acids and nucleic acids. It is widely known to produce excellent, strong and crisp flavors.

These chickens are tasty and flavorful, easy to cook and high in nutritional value, so they are widely used in cooking both domestically and internationally.

Cabbage, sweet potato, carrot, green onion and white rice cakes are used as a kind of chicken, and the seasoned kochujang is cooked in a seasoned kochujang made with kochujang, red pepper, soy sauce, garlic, ginger, sugar and so on. There is a chicken broth cooking with oil and vegetables and white rice cakes.

However, it is preferable that the raw chicken is easily discolored when the raw chicken is used as it is, and it is preferable to use it after processing. Unlike the case of red meat, if the temperature is high immediately after slaughtering, high temperature shortening phenomenon may occur and meat quality of the meat may be reduced. In addition, since chicken meat is seasoned with raw chicken, it is difficult to remove the nutrients unique to chicken, and the juice is escaped from the juice during the cooking process.

In Patent Publication No. 2015-0105805 (published on Sep. 18, 2015), there is proposed a method of manufacturing chicken ribs by selecting one of the seasoned kochujang and soy sauce seasoned in chicken meat slices according to consumers' preferences.

However, in the method for manufacturing chicken ribs, there is a problem that the raw chicken which is not processed is not completely removed by producing raw chicken ribs using seasoned chicken raw chicken.

Published Patent No. 2015-0105805 (published on September 18, 2015)

The present invention relates to a method for improving the health functional properties of chicken ribs by enhancing the flavor and texture of the chicken ribs by neutralizing and removing the specific nutritional deficiencies of the chicken ribs by using the barbiturates, It is aimed to provide a method of processing chicken ribs which is favorable for both males and females with excellent palatability.

According to an aspect of the present invention, there is provided a method for preparing chicken ribs, comprising the steps of preparing chicken ribs by frying and chopping chicken broth, dipping the prepared chicken ribs in a dripping liquid containing the rosemary juice, Heating the dipped chicken ribs to heat them, and cooling the chopped chicken ribs and then packaging the dipped chicken ribs.

Preferably, the aging step further comprises an aging step of aging the chicken ribs after the dipping step, more preferably the aging step comprises an applying step of applying the sour chicken to the dipped chicken ribs and a step of applying the sour chicken to the chicken ribs At a temperature of 5 to 15 DEG C for 10 to 12 hours.

In the dipping step, it is preferable that the chopped chicken ribs are aged by immersing the chicken broth in a dipping solution containing 10-20 DEG C for 20-30 hours, and the dripping solution is preferably deep sea water, Flavor powder, garlic, sugar solution, soy sauce, basil and oregano.

More preferably, the drench solution is prepared by mixing 20 to 40 parts by weight of the sea tangle, 1 to 5 parts by weight of the seasoned red pepper powder, 1 to 3 parts by weight of garlic, 1 to 10 parts by weight of the drench solution, To 5 parts by weight, 1 to 3 parts by weight of basil and 1 to 3 parts by weight of oregano.

The sugar solution contained in the saline solution may be prepared by dipping a pharmaceutical material comprising cinnamon, peanut, sorghum, sulfur, and white dandelion into the sugar mixture at a ratio of 1: 0.5 to 1: 3.

The drench solution may further comprise 1 to 10 parts by weight of a combined extract of horseshoe crab, dermis, malt, tops, persimmons, wax, laver wood and beech, based on 100 parts by weight of the drench solution.

It is preferable that the viscose vaginal juice is prepared by washing the dried viscose, then sterilizing and drying, and heating the germicidal dried viscose to obtain a viscous extract, more preferably, after the extracting step, The method may further include a storage step of mixing 20 to 70 parts by weight of the alcohol with 100 parts by weight of the extract, and subjecting the mixture to low-temperature aging.

Preferably, the baked chicken ribs are baked in an oven at 220 to 240 ° C for 3 to 5 minutes, and the packaging step is to cool the chicken ribs at 3 ° C for 15 to 20 minutes, .

Another embodiment of the present invention is a processed chicken broth processed by the above-mentioned processing method.

More particularly, the present invention relates to a method of processing chicken ribs using a viscose, and more particularly, to a method for processing chicken ribs by using chicken gall have.

Also, during the processing of chicken ribs, the oven is used to make unguku, so when the chicken ribs are cooked, they contain a lot of juicy juice, so that the cooking time can be reduced while having a rich flavor and crispy outer surface and a soft texture.

FIG. 1 is a flowchart illustrating a method of processing a chicken rib according to an embodiment of the present invention.
FIG. 2 is a process diagram showing a procedure of a chicken mane processing method using a visible ray according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. As well as the fact that

Throughout this specification, when a member is positioned "above " another member, this includes not only when a member is in contact with another member, but also when another member is present between the two members.

Throughout this specification, when an element is referred to as "including" an element, it is understood that it may include other elements as well, without departing from the other elements unless specifically stated otherwise.

In each step, the identification code is used for convenience of explanation, and the identification code does not describe the order of the steps, and each step may be performed differently from the stated order unless clearly specified in the context. have. That is, each of the steps may be performed in the same order as described, or may be performed substantially concurrently or in the reverse order.

Hereinafter, a method for processing chicken ribs using the present invention will be described in detail with reference to the drawings.

First, referring to FIG. 1, a method of processing chicken ribs using a viscose according to the present invention comprises preparing chicken ribs by frying and chopping chicken broth, immersing the prepared chicken ribs in a broth containing the chicken liquor, , Heating the dipped chicken ribs to heat up the batter, and cooling the battered chicken ribs, followed by packaging.

The step of preparing the chicken ribs is a step of preparing the chicken ribs after cutting off the chicken raw meat. It is preferable that the chicken ribs are disassembled and then cut into a certain size using the chicken legs. In order to make the inside of the chicken ribs sufficiently dirty, it is necessary to enlarge the surface area where the chicken ribs and the danky liquid come in contact with each other in the step of dying the rear end.

The dipping step is a step of immersing the prepared chicken ribs in the saline solution contained in the sea tangle juice. Since the amount of the saline solution absorbed in the meat is different from that of the commonly used powdered saline solution, And the rate of corruption can be increased during the aging process.

The dipping step is preferably carried out by immersing the prepared chicken ribs in a saline solution and dipping them at 10 to 25 DEG C for 20 to 30 hours.

The bark extract can remove the nutrients specific to chicken, dense meat to give a chewy texture, and soft meat to enhance the meat quality and flavor of chicken ribs.

The drench solution is prepared by mixing 20 to 40 parts by weight of the sea tangle, 1 to 5 parts by weight of the seasoned red pepper powder, 1 to 3 parts by weight of garlic, 1 to 10 parts by weight of sugar solution, 1 to 5 parts by weight of soy sauce, , 1 to 3 parts by weight of basil and 1 to 3 parts by weight of oregano, and more preferably at least one selected from the group consisting of hornblende, dermis, malt, topsheet, starch, May be added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the base solution.

The deep sea water contained in the drip liquid may be a deep seawater having a salinity of 1 to 2, more preferably a deep seawater having a salinity of 1.5. In the deep sea water, various minerals are well dissolved. Therefore, it is possible to supply a sufficient amount of minerals to the human body when ingested chicken broth which is drenched in a deionized water containing deep seawater, and the particles become fine with high pressure of deep water depth (nano- Chicken ribs can penetrate deeper into the inside of chicken ribs, so chicken ribs can be more effectively protected than water used in general.

The raw material of the sea bass ginseng contained in the saline solution is a spicy, spicy, and warm-flavored material. The flavor and flavor of the chicken ribs are deepened by the unique flavor of the sea bass, and the flavor is removed. .

Preferably, the ginseng extract is prepared by washing dried ginseng roots, followed by sterilization and drying, and heating the ginsenoside dried ginseng to extract ginseng root extract. More specifically, roots, fruits, leaves and stems of Rhizoma leaves are dried at a moisture content of 1 to 5 wt% in a shade, washed with sterilized water to remove impurities from the dried rhizome, It can be sterilized and dried. The germicidal dried sea mustard is immersed in 15 to 25 L of water per 10 kg of water, heated at 90 DEG C for 12 hours for hot extraction, and then the solids are removed and the eluted extract is cooled. In the extraction step, since the extract of Rhizoma extract is easy to deteriorate, 20 to 70 parts by weight of alcohol containing 95% of ethyl alcohol is mixed with 100 parts by weight of the Rhizoma extract and then sealed and aged at a temperature of 0 to 5 ° C for about 4 to 8 months And a storage step of storing the product.

By further including the alcohol in the extract of Lycopersicum in the storage step, it is possible not only to reduce the flavor, spicy and bitter taste unique to Lycopersicum due to the alcohol contained in the alcohol, but also to prevent deterioration during storage. If the content of the alcohol is less than 20 parts by weight, it is difficult to obtain an effect to be obtained. If the content of the alcohol is more than 70 parts by weight, there is no benefit of exceeding the content.

The sugar solution may be prepared by dipping a mixture of a medicinal substance comprising cinnamon, peony, Sulfur, sulfur, and white dandelion into the sugar mixture, preferably the mixture of the medicament and the saccharide mixture at a weight ratio of 1: 0.5 to 1: 3 A sugar solution prepared by dipping can be used. The above-mentioned dipping solution prevents the decay of chicken meat and helps soften the meat quality.

Cinnamon is a common ingredient in cooking sugarcake, spices, and medicinal materials, and it has the effect of removing the nutrients from the unique flavor of the chicken ribs. Peony is a perennial herbaceous plant belonging to the family Ranunculaceae. It has the effect of eliminating the ingestion of chicken, and after cooking the raw rhubarb, it is steamed and dried for 9 times. The flavor of the chicken is sweet, It is very warm and poisonous. It has a sweet taste, and it has a sweet taste of chicken meat. It has a good flavor, Nutrients can be added. In addition, the white dandelion has an antibacterial action, and the chicken ribs are immersed in the saline solution to increase the shelf life during the dipping period, and the bitter taste deepens the taste and flavor of the chicken.

The above sugar solution can be prepared by loading the above-described medicament in 1000 ml of the sugar mixture at a ratio of 200 ml of oligosaccharide, 300 ml of honey and 500 ml of fructose, The sweet taste of sweet, the cool taste of fructose, and the neat taste of oligosaccharide. In particular, the honey is soft and has a role of facilitating metabolism, and is good for restoring fatigue. The fructose is a sugar mainly present in fruit and has a sweetness of 140, higher than 100, which is the sweetness of sugar This oligosaccharide is a kind of carbohydrate which is composed of 2 ~ 8 monosaccharides such as glucose and fructose. It does not increase the blood sugar as a substance that does not digest from above, and the sugar content is only 10 ~ 30% of sugar. It is possible to expect a tooth decay prevention effect, and it can play a role of proliferating bifidobacteria which are beneficial bacteria in intestinal bacteria and inhibiting the generation of harmful bacteria, and can prevent various diseases such as liver trouble, diarrhea, constipation, colon cancer and aging.

In preparing the sugar solution, the sugarbearing temperature may be prepared by immersing the active ingredient of the medicament comprising Cinnamon, Peony, Sulfur, Sulfur, White dandelion, etc. at a temperature of 90 ° C for 6 hours so as to be well absorbed in the mixture. If the temperature is outside the range of the intestinal motility period, the active ingredient of the medicinal product may not be sufficiently absorbed or may be excessively dipped into the bark liquid to lower the flavor of the chicken rib.

In order to enhance the flavor of chicken ribs and to impart health functionalities to the drench solution, the combined extract of the sea bream, dandelion, malt, top leaf, persimmon, .

The dried sea horse is dried ripe fruit of rosacea and hawthorn tree and the relative plant, and has a unique flavor. The taste is slightly hot and sweet and warms the noodles to promote the digestion. The dandelion is the dried mature peel of the mandarin orange, It has a refreshing flavor and a slight irritation. The taste is spicy but it strengthens the function of the spleen. It is said to be effective in alleviating abdominal distension, vomiting, nausea, indigestion, sloth and relieving symptoms.

The malt is dried and sprouted with the buds of the rice paddy, dried and slightly roasted, has a sweet flavor and is effective for digestive disorders caused by weakness of the noodles. The mulberry leaves are dried with the leaves of the mulberry, It has an excellent effect in catching nutrients. It is known to have a unique flavor, which is dried young leaves and leaves of Chrysanthemum morifolium from Asteraceae. The taste is known to have tsuna liver function-protecting action, diuretic action, and antioxidant action.

The wax is a medicinal substance for protecting the liver and the kidney, and it has been known that it contains Iridoid and naphthoquinone, and these components are known to be effective for anti-cancer and anti-inflammatory actions. Bee is a deciduous broad-leaved arboreous tree with maple leaves. It is also used as a blue-blood purifying agent and a water-repellent agent. It has the effect of restoring the temperature of the liver to normal and allowing the moisture to be well excreted.

The complex extract may be combined with 1 to 10 parts by weight of 100 parts by weight of the salt solution in the form of a complex extract obtained by mixing sea urchin, dermis, malt, tops, persimmon, When the complex extract is contained in an amount of less than 1 part by weight, the flavor of chicken ribs is improved and the health functionalities are hardly obtained. When the composition contains more than 10 parts by weight, the bitter taste and unique flavor It can reduce flavor and flavor.

The complex extract is immersed in purified water having a weight of 8 to 12 times the weight of the total extractive raw material and heated, And extracting it to prepare a complex extract. Generally, the method for preparing the complex extract is not particularly limited as long as it is a method for extracting an active ingredient of a medicinal material, so that a detailed description thereof will be omitted in the present invention.

In addition, the composition ratio of the complex extract may be appropriately adjusted to an effective amount or an appropriate amount depending on the manner of use and the method of use.

When the chicken broth is properly preserved in the deionized water mixed with the above-mentioned deep sea water and materials as described above, the flavor of the above-mentioned ingredients is well matched with the chicken ribs without squeezing to enhance the flavor and taste, There is an advantage to be able to completely remove the unique favor. However, there is a problem in that if chicken broth made of other materials other than the above-mentioned materials is used, the taste of poultry meat is deteriorated. Therefore, the poultry meat prepared using the above- .

The aging step of aging the chicken broth through the dipping step is a step of low temperature aging to soften the meat and make it chewy. Preferably, the aging step is carried out by applying the sour chicken meat to the chicken broth, And a low temperature aging step of aging the resulting chicken ribs at a low temperature.

In the application step of coating the dipped chicken ribs with sake lees and aging, the sake lees are coated on the surface of the chicken ribs to improve the flavor of the chicken ribs and the meat quality to improve the chewy texture, It is aged at low temperature of 5 ~ 15 ℃ for 10 ~ 12 hours.

The sake lees are used in the same manner as sake lees or main anchors, and mean byproducts produced in the process of preparing rice wine (rice grains), water, yeast, yeast, etc., and preparing sake lees or sake lees. Yeast, which has excellent alcohol tolerance and ability to produce alcohol, and starch degrading enzymes, organic acids, and Bacillus subtilis , which grow naturally in the course of alcohol production and secrete various digestive enzymes. The microorganisms contained in these sushi lees play a role of coordinating metabolic processes in the rumen and provide nutritional components and may help digestion and absorption by the consumers after processing the chicken ribs of the present invention.

Chicken ribs that have been aged are subjected to a tumbling process in which they are tumbled in an oven at 220 to 240 ° C. for 3 to 5 minutes in an oven, Chicken ribs can give crispy texture and shorten cooking time.

The chilled ribs of the present invention can be processed through a packaging step in which the chopped chicken ribs are cooled at 3 ° C for 15 to 20 minutes and vacuum packaged. In the packaging step, the shelf life and portability of the chicken ribs processed by the conventional finishing of the processed foods are generally increased, and it is preferable to vacuum-pack the chicken ribs so that the texture and taste can be maintained over time.

In another embodiment of the present invention, as shown in FIG. 2, the method of processing the galley using the viscose of the present invention can prepare chicken broth by putting chicken broth and then storing the broth by chilling or freezing. The prepared chicken broth is cut to prepare chicken ribs, and the chicken broth is dipped in the dipping solution using the above-mentioned broth, and then heated in an oven. It is advisable to cool the chopped chicken ribs, to wrap them, to inspect the metal for some of the samples, then box the chopped chicken ribs, store the chopped products under refrigeration and freezing, and ship them to the consumer.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

[Manufacturing Example]

Chicken broth No. 14 (1350 ~ 1450 g) by weight was selected and disassembled. Chicken ribs were prepared by cutting and finishing the chicken legs. The cooked chicken ribs were immersed in a saline solution and aged at 10 DEG C for 24 hours. The roasted chicken ribs were smeared on the surface of the roasted chicken broth, sealed in air for 10 hours, aged for 10 hours, and then baked in an oven at 230 ° C for 4 minutes, cooled at 3 ° C for 20 minutes and vacuum packaged.

The drench solution was prepared by mixing 20 kg of caustic potato powder, 3 kg of seasoned red pepper powder, 2 kg of minced garlic, 5 kg of sugar solution, 1 kg of complex extract, 1 kg of liver, 1 kg of basil, 1 kg of oregano in 100 kg of deep sea water .

The gochujagisin juice is an organic locust bean paste, which is cleaned after removing soil and foreign matter. The washed sea bream was sterilized and dried in a dryer at 85 ° C for 20 minutes, water was added, and the mixture was subjected to hot water extraction at 90 ° C for 12 hours to prepare a sea tangle.

The combined extract was heated at 80 DEG C for 60 minutes by adding 20 g of horse mackerel, 10 g of dermis, 15 g of malt, 20 g of firewood, 20 g of beech wood, 5 g of top leaves, 5 g of persimmon, Extracted with hot water and then filtered.

The sugar solution was prepared by adding 20 g of Cinnamon, 14 g of Panax ginseng, 4 g of Panax ginseng, 2 g of Hwanggi, and 7 g of white dandelion to 100 g of sugar mixture obtained by mixing 200 ml of oligosaccharide, 300 ml of honey and 500 ml of fructose, Were prepared by hot water extraction at 90 ° C.

The salted chicken ribs were salted on the surface of the chilled ribs, so that there was no space in the closed air, and then aged for 10 hours.

Sukjee Kimi was made by makgeolli jigemi manufactured at Incheon Takju factory.

[Experimental Example]

The sensory evaluation was carried out by a 10 - point scale method (1 point is the worst, 5 point is the average, 10 points is the best) for 22 persons (11 men and 11 women) with a meat sensory test history of 3 years or more.

The sensory test items were crisp, protein, texture, flavor and overall acceptability. The raw chicken of Example 1 and Comparative Example 1, which were the processed chicken ribs prepared above, and the conventional powder dyestuff of Comparative Example 2, Chicken ribs were prepared and compared.

Example 1 Comparative Example 1 Comparative Example 2 Crispy 7.70 5.10 4.65 Protein 7.72 5.38 6.30 Texture 8.34 6.70 6.22 zest 9.31 7.91 8.31 Overall likelihood 8.92 6.65 7.24

As shown in Table 1, it was confirmed that all of the evaluation items in Example 1 were superior to those of Comparative Example 1 and Comparative Example 2 in terms of evaluation of flavor and crispiness.

From the above results, it can be confirmed that the cooked chicken ribs processed by the method of processing chicken ribs according to the present invention have excellent sensory properties.

Claims (13)

Preparing chicken broth by cutting off chicken broth;
Immersing the prepared chicken ribs in a saline solution containing a saliva juice;
An aging step of aging the salted chicken ribs;
Heating the dwelling chicken ribs to grind them; And
And a packaging step of cooling and packaging the chopped chicken ribs,
In the aging step,
Applying the salted chicken to the salted chicken ribs; And
And a low temperature aging step of aging the chicken rib coated with the sour cream at a temperature of 5 캜 for 10 hours,
The method of claim 1,
The chopped chicken ribs were aged by immersing in a bastard fluid containing caustic kiss juice at 10 DEG C for 24 hours
The drench solution includes deep sea water, caustic sage extract, seasoned red pepper powder, garlic, sugar solution, soy sauce, basil and oregano,
20 parts by weight of sea tangle powder, 3 parts by weight of seasoned red pepper powder, 2 parts by weight of garlic, 5 parts by weight of sugar solution, 1 part by weight of liver, 1 part by weight of basil and 1 part by weight of oregano were added to 100 parts by weight of deep sea water.
The deep sea water has a salinity of 1.5,
The above-
Cinnamon, peony, safflower, ylang-ylang, white dandelion,
The saccharide mixture was mixed at a ratio of 200 ml of oligosaccharide, 300 ml of honey and 500 ml of fructose to 1000 ml of the sugar mixture,
20 parts by weight of the above cinnamon, 4 parts by weight of Safflower, 2 parts by weight of Safflower and 7 parts by weight of the above white dandelion were added to 100 parts by weight of the sugar mixture, And,
The drip-
10 parts by weight of a combined extract of marine mushroom, dermis, malt, mulberry, persimmon, mulberry,
The complex extract is immersed in purified water having a weight of 12 times the weight of the total weight of the horseshoe crab, dermis, malt, upper leaf, persimmon,
The above-
A step of washing the roots, fruits, leaves and stems of Rhizoctonia sp. With a moisture content of 5 wt% in sterile water using sterilized water, followed by sterilization and drying under UV light; And
An extracting step of immersing in 25 L of water per 10 kg of the germicidal dried sea mustard and heating it to 90 DEG C for 12 hours to obtain hot water extract to obtain an extract of Rhizoma; And
Removing the solids and cooling the eluted extract,
And 70 parts by weight of a fermented alcohol containing 95% ethyl alcohol per 100 parts by weight of the extract, and sealing the mixture at low temperature for 8 months at 5 DEG C,
The pre-
Broiled chicken ribs were cooked in an oven at 230 ° C for 4 minutes,
Wherein the packaging step comprises:
A method for processing chicken ribs using a cauliflower, characterized in that chopped chicken ribs are cooled at 3 캜 for 20 minutes and vacuum packaged. delete delete delete delete delete delete delete delete delete delete delete delete

Images