KR101881671B1 - Manufacturing Method of Chicken Cake Bar - Google Patents
Manufacturing Method of Chicken Cake Bar Download PDFInfo
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- KR101881671B1 KR101881671B1 KR1020160174588A KR20160174588A KR101881671B1 KR 101881671 B1 KR101881671 B1 KR 101881671B1 KR 1020160174588 A KR1020160174588 A KR 1020160174588A KR 20160174588 A KR20160174588 A KR 20160174588A KR 101881671 B1 KR101881671 B1 KR 101881671B1
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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
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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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
본 발명은 닭 가슴살을 주재료로 핫바를 만들되 닭 가슴살의 풍미를 살리기 위해 밀가루의 첨가량이 최소화되며 이로 인한 핫바의 성형성 부족이 보완되는 닭고기 핫바 제조방법에 관한 것으로서, 닭 가슴살을 우유에 재워두는 닭고기 전처리단계; 부재료인 양파, 마늘, 라드, 청양고추를 썰거나 다지는 부재료 전처리과정과, 상기 부재료 전처리과정을 거친 부재료를 볶는 볶음과정으로 이루어지는 부재료 조리단계; 상기 닭고기 전처리단계를 거친 닭 가슴살, 상기 볶음과정을 거친 부재료, 밀가루, 생크림, 훈제가루, 소금, 후추를 혼합하여 페이스트를 만들되 상기 밀가루는 닭 가슴살 100g에 대해 15 ~ 20g의 비율로 첨가되는 분쇄과정, 쪽파를 상호 길이를 달리하는 단쪽파와 장쪽파로 나누어 재단하는 과정이 포함되는 쪽파 준비과정, 상기 페이스트에 상기 단쪽파를 첨가한 후 판상으로 전개하고, 여기에 상기 장쪽파를 복수 개 삽입한 다음 전개된 페이스트를 마는 과정이 포함되는 성형과정과, 상기 성형과정을 거친 페이스트를 휴지시키는 휴지과정으로 이루어지는 성형단계; 및 상기 휴지과정을 거친 페이스트를 증기열로 익히는 증숙과정과, 상기 증숙과정을 거친 페이스트를 튀기는 튀김과정으로 이루어지는 열처리단계;를 포함하는 것을 특징으로 한다.The present invention relates to a method of making a chicken barb, which is made of chicken chicken breast as a main ingredient but minimizes the addition amount of wheat flour in order to improve the flavor of the chicken breast bar, A preprocessing step; A raw material cooking step comprising a pretreatment process of a raw material for cutting or chopping onion, garlic, lard and cheongyang red pepper, which is a raw material, and a frying process in which a raw material is roasted through the pretreatment of the raw materials; The paste is prepared by mixing the chicken breast which has undergone the pretreatment step of chicken, the raw materials after the roasting process, wheat flour, fresh cream, smoked flour, salt and pepper. The wheat flour is pulverized in a ratio of 15 to 20 g per 100 g of chicken breast A step of dividing the side waves into a single side wave and a long side wave having different lengths, and a step of preparing a side wave; A forming step including a step of finishing the next developed paste, and a resting step of stopping the paste after the forming step; And a heat treatment step of mixing the paste, which has undergone the dormant process, with steam heat, and a heat treatment step of frying the paste after the steaming process.
Description
본 발명은 닭고기 핫바 제조방법에 관한 것으로서, 더욱 상세하게는 닭 가슴살을 주재료로 핫바를 만들되 닭 가슴살의 풍미를 살리기 위해 밀가루의 첨가량이 최소화되며 이로 인한 핫바의 성형성 부족이 보완되는 닭고기 핫바 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a chicken hot bar. More particularly, the present invention relates to a chicken hot bar manufacturing method in which a hot bar is prepared using chicken breast as a main ingredient but the addition amount of flour is minimized in order to improve the flavor of chicken breast, .
핫바는 길거리 음식 중의 하나로서 보통 어묵을 꼬치에 끼워 기름에 튀긴 음식을 지칭하는데, 다양한 부속 재료가 첨가되기도 하며 그 부속 재료에 따라 햄핫바, 치즈핫바, 깻잎핫바 등으로 불린다. Hotba is a kind of street food. It usually refers to fish fried with fish paste on a skewer. Various ingredients are added. Depending on the ingredients, it is called ham hot bar, cheese hot bar, and sesame hot bar.
다만, 이러한 부속 재료가 첨가된 상태에서 핫바의 막대 형상을 유지하기 위해 핫바 페이스트에 형상 유지력을 강화하는 밀가루를 다량으로 첨가함으로써 어묵의 풍미가 저하되는 단점이 있으며, 기름에 튀겨지는 음식의 특성상 취식자의 체질에 따라 소화에 어려움을 겪는 경우가 종종 발생한다.However, there is a disadvantage in that the flavor of the fish paste is lowered by adding a large amount of wheat flour reinforcing the shape retention force to the hot bar paste in order to maintain the bar shape of the hot bar in the state where such accessory material is added. Sometimes it is difficult to digest depending on the constitution of the person.
한편, 닭고기는 소고기나 돼지고기에 비해 열량과 포화지방 함량이 적은 반면 단백질 함량이 높은 편이며, 특히 닭고기 부위 중 가슴살은 고단백 저지방 저콜레스테롤 함량으로 인해 다이어트나 근육증가용으로 사용된다. 다만, 닭 가슴살은 육질이 텁텁하고 특유의 냄새로 인해 소비 향상에 한계가 있다.On the other hand, chicken meat has less calories and saturated fat content than beef or pork meat, but high protein content. In particular, chicken breast meat is used for diet or muscle growth due to high protein low fat low cholesterol content. However, chicken breasts are tough and have a limited ability to improve their consumption due to their unique smell.
본 발명에서 해결하고자 하는 과제는 닭 가슴살를 주재료로 핫바를 만들되 닭 가슴살의 풍미를 살리기 위해 밀가루 첨가량을 최소화하는 동시에 핫바의 성형성이 안정적으로 유지되며, 또한 핫바의 소화력 향상과 닭 가슴살의 비리내 제거가 효과적으로 이루어지는 닭고기 핫바 제조방법을 제공하는 데에 있다.The problem to be solved by the present invention is to make a hot bar made of chicken breast as a main ingredient but minimize the addition amount of flour to maintain the flavor of the chicken breast and to maintain the stability of the hot bar and to improve the digestibility of the hot bar, Which is effective in the production of a chicken hot bar.
상기 과제를 해결하기 위한 본 발명의 닭고기 핫바 제조방법은, 닭 가슴살을 우유에 재워두는 닭고기 전처리단계; 부재료인 양파, 마늘, 라드, 청양고추를 썰거나 다지는 부재료 전처리과정과, 상기 부재료 전처리과정을 거친 부재료를 볶는 볶음과정으로 이루어지는 부재료 조리단계; 상기 닭고기 전처리단계를 거친 닭 가슴살, 상기 볶음과정을 거친 부재료, 밀가루, 생크림, 훈제가루, 소금, 후추를 혼합하여 페이스트를 만들되 상기 밀가루는 닭 가슴살 100g에 대해 15 ~ 20g의 비율로 첨가되는 분쇄과정, 쪽파를 상호 길이를 달리하는 단쪽파와 장쪽파로 나누어 재단하는 과정이 포함되는 쪽파 준비과정, 상기 페이스트에 상기 단쪽파를 첨가한 후 판상으로 전개하고, 여기에 상기 장쪽파를 복수 개 삽입한 다음 전개된 페이스트를 마는 과정이 포함되는 성형과정과, 상기 성형과정을 거친 페이스트를 휴지시키는 휴지과정으로 이루어지는 성형단계; 및 상기 휴지과정을 거친 페이스트를 증기열로 익히는 증숙과정과, 상기 증숙과정을 거친 페이스트를 튀기는 튀김과정으로 이루어지는 열처리단계;를 포함하는 것을 특징으로 한다.In order to solve the above problems, the present invention provides a method of manufacturing a chicken hot bar, comprising the steps of pretreating chicken to put chicken breast in milk; A raw material cooking step comprising a pretreatment process of a raw material for cutting or chopping onion, garlic, lard and cheongyang red pepper, which is a raw material, and a frying process in which a raw material is roasted through the pretreatment of the raw materials; The paste is prepared by mixing the chicken breast which has undergone the pretreatment step of chicken, the raw materials after the roasting process, wheat flour, fresh cream, smoked flour, salt and pepper. The wheat flour is pulverized in a ratio of 15 to 20 g per 100 g of chicken breast A step of dividing the side waves into a single side wave and a long side wave having different lengths, and a step of preparing a side wave; A forming step including a step of finishing the next developed paste, and a resting step of stopping the paste after the forming step; And a heat treatment step of mixing the paste, which has undergone the dormant process, with steam heat, and a heat treatment step of frying the paste after the steaming process.
또한, 본 발명의 닭고기 핫바 제조방법은, 상기 부재료가 상기 닭 가슴살 100g에 대해 양파는 30g, 마늘은 30g, 라드는 70g, 청양고추는 15g의 중량비율로 상기 페이스트에 첨가되는 것을 특징으로 한다.The method for manufacturing a chicken hot bar of the present invention is characterized in that the above ingredients are added to the paste in a weight ratio of 30 g of onion, 30 g of garlic, 70 g of rad, and 15 g of chili pepper to 100 g of the chicken breast.
또한, 본 발명의 닭고기 핫바 제조방법은, 상기 생크림, 훈제가루, 소금, 후추는 닭 가슴살 100g에 대해 생크림은 50g, 훈제가루는 10g, 소금은 3g, 후추는 3g의 비율로 상기 페이스트에 첨가되는 것을 특징으로 한다.In the method for manufacturing a chicken hot bar of the present invention, the fresh cream, the smoked powder, the salt and the pepper are added to the paste at a ratio of 50 g of fresh cream, 10 g of the smoked powder, 3 g of the salt and 3 g of the pepper to 100 g of the chicken breast .
아울러, 본 발명의 닭고기 핫바 제조방법은, 상기 쪽파가 상기 닭 가슴살 100g에 대해 35 ~ 45g의 중량비율로 상기 페이스트에 첨가되는 것을 특징으로 한다.In addition, the method for manufacturing a chicken hot bar of the present invention is characterized in that the side wave is added to the paste at a weight ratio of 35 to 45 g to 100 g of the chicken breast.
본 발명의 닭고기 핫바 제조방법에 의하면, 닭 가슴살을 우유에 재워두는 닭고기 전처리단계와 양파, 마늘 및 쪽파를 페이스트에 첨가하는 성형단계를 통해 닭 가슴살의 비리내가 제거되고, 밀가루가 닭 가슴살 100g에 대해 15 ~ 20g의 비율로 첨가되는 분쇄과정을 통해 닭 가슴살의 풍미가 살게 되며, 장쪽파를 페이스트에 삽입하는 과정이 포함되는 성형과정을 통해 핫바의 성형성이 안정적으로 유지되고, 양파, 마늘 및 쪽파를 페이스트에 첨가하는 성형단계를 통해 핫바의 소화력이 향상되므로 본 발명에 따라 제조되는 핫바의 상품성이 향상되게 된다.According to the method of manufacturing chicken bar of the present invention, the chicken breast pretreatment step in which the chicken breast is put in milk and the molding step in which the onion, garlic and the side wave are added to the paste, The grinding process of 15 ~ 20g is added to make the chicken breast flavor and the forming process of the hot bar is stably maintained through the process of inserting the long wave into the paste and the onion, Is added to the paste, the digestibility of the hot bar is improved, so that the commerciality of the hot bar produced according to the present invention is improved.
도 1은 본 발명에 따른 닭고기 핫바 제조방법을 도시한 블럭도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing chicken hot bar according to the present invention; FIG.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명의 제조방법은 닭고기 전처리단계(S10), 부재료 조리단계(S20), 성형단계(S30) 및 열처리단계(S40)로 이루어지고, 닭 가슴살의 풍미를 살리기 위해 밀가루의 첨가량이 최소화되며 이로 인한 핫바의 성형성(또는 형상 유지력) 부족이 보완되는 것을 특징으로 한다.The manufacturing method of the present invention comprises a chicken pretreatment step (S10), a component preparation step (S20), a shaping step (S30) and a heat treatment step (S40), wherein the addition amount of wheat flour is minimized And the lack of moldability (or shape retention) of the hot bars is complemented.
상기 닭고기 전처리단계(S10)는 주재료인 닭 가슴살의 비린내를 제거하는 단계로서, 닭 가슴살을 우유에 30분 동안 재워두는 과정으로 이루어지며, 이 과정에서 닭 가슴살의 비린내 성분이 우유의 단백질과 결합되어 1차적으로 제거되게 된다.The pretreatment step (S10) is a step for removing the fishy meat from the chicken breast, which is performed by putting the chicken breast in the milk for 30 minutes. In this process, the fish meat in the chicken breast is combined with the milk protein It is primarily removed.
부재료 조리단계(S20)는 주재료인 닭 가슴살과 함께 핫바의 페이스트 재료인 부재료를 전처리하는 단계로서, 부재료 전처리과정(S21)과 볶음과정(S22)으로 이루어진다.The ingredient cooking step S20 is a step of pretreating the raw material, which is a paste material of the hot bar, together with the chicken breast, which is the main ingredient, and includes a preprocessing step S21 and a roasting step S22.
부재료 전처리과정(S21)은 부재료인 양파, 마늘, 라드(돼지지방), 청양고추를 적정 크기로 썰거나 다지는 과정으로서, 각 재료는 닭 가슴살 100g에 대해 양파는 30g, 마늘은 30g, 라드는 70g, 청양고추는 15g을 준비한다.In the process of pretreatment of ingredients (S21), onion, garlic, lard (pig fat) and Cheongyang red pepper are sliced or chopped to the proper size. For each 100 g of chicken breast, 30 g of onion, 30 g of garlic, 70 g of lard , Cheongyang pepper 15g is prepared.
상기 라드는 2 x 2 ㎝의 크기로 재단한 후 볶으며, 핫바 내부에 닭 가슴살과 함께 혼재됨으로써 취식시 닭 가슴살의 퍽퍽함을 완화시키는 기능을 한다. The rods are cut to a size of 2 x 2 cm and roasted. The rods are mixed together with the chicken breast inside the hot bar, thereby alleviating the burden of the chicken breast at the time of eating.
상기 양파와 마늘 및 후술할 쪽파는 함유된 알린(Allin)이란 성분이 다짐 과정에서 산소와 접촉하여 알리신(Allicin)이라는 성분으로 변환되는데, 이 알리신은 살균작용이 있으며 특히 지질이나 단백질과 결합하면 살균작용이 한층 강화되는 특징이 있어 닭 가슴살의 비린내를 2차적으로 제거하는 역할을 한다.Allin, which is contained in the onion, garlic and later-described wipes, is converted into a component called allicin by contact with oxygen in compaction process. The allicin has a sterilizing action, and sterilization The action is further strengthened, and it plays a role in removing the fishy flesh of the chicken breast secondarily.
볶음과정(S22)은 부재료 전처리과정(S21)을 거친 각 재료를 볶는 과정으로서, 먼저 달구어진 팬에 식용유를 넣은 다음 양파, 마늘, 청양고추, 라드 순으로 넣어 볶는다.The roasting process (S22) is a roasting process of each material that has undergone the preprocessing step (S21). First, the cooking oil is put into the pan and the roasted roasted with onion, garlic, red pepper and rad.
성형단계(S30)는 핫바 페이스트를 만든 후 이를 핫바 형상으로 성형하는 단계로서, 분쇄과정(S31), 쪽파 준비과정(S32), 성형과정(S33) 및 휴지과정(S34)으로 이루어진다.The shaping step S30 is a step of shaping the hot bar paste into a hot bar shape, and comprises a grinding step S31, a side wave preparing step S32, a forming step S33 and a dormanting step S34.
상기 분쇄과정(S31)은 닭고기 전처리단계(S10)에서 우유에 재워둔 닭 가슴살을 2 x 2 ㎝의 크기로 재단한 후 분쇄기에 넣고 여기에 볶음과정(S22)을 거친 부재료와 밀가루, 생크림, 훈제가루, 소금, 후추를 추가로 넣은 다음 분쇄하여 핫바 페이스트를 만드는 과정이다.In the crushing step (S31), the chicken breast placed in the milk in the chicken pretreatment step (S10) is cut into a size of 2 x 2 cm, and then put into a crusher. Then, the roasted meat and wheat flour, fresh cream, Adding powder, salt, and pepper followed by grinding to make a hot bar paste.
닭 가슴살과 부재료 외에 추가로 첨가되는 상기 밀가루, 생크림, 훈제가루, 소금, 후추는 닭 가슴살 100g에 대해 밀가루는 20g, 생크림은 50g, 훈제가루는 10g, 소금은 3g, 후추는 3g의 비율로 첨가되게 된다.The wheat flour, fresh cream, smoked flour, salt and pepper added to the chicken breast and the supplementary ingredients are added to the 100g of the chicken breast at a ratio of 20g of wheat flour, 50g of fresh cream, 10g of smoked flour, 3g of salt and 3g of black pepper .
상기 밀가루는 분쇄과정(반죽과정)에서 글루텐을 형성하여 페이스트가 성형성을 갖도록 하는 역할을 하나 전술한 바와 같이 첨가량이 증가할수록 닭 가슴살의 풍미가 저하되는바 본 발명에서는 성형성을 해지지 않는 최저 비율로 하여 닭 가슴살 100g에 대해 15 ~ 20g로 첨가량을 제한한다.The flour serves to form gluten in the pulverizing process (kneading process) to make the paste moldable. However, as described above, the flavor of the chicken breast decreases as the addition amount is increased. In the present invention, the lowest ratio The amount of chicken breast is limited to 15 ~ 20g per 100g.
상기 생크림은 페이스트의 농도를 조절하는 기능을 한다.The fresh cream serves to adjust the concentration of the paste.
상기 훈제가루와 후추는 핫바의 풍미를 제공하면서 닭 가슴살의 잔여 비린내를 중화시키는 기능을 한다.The smoked powder and pepper serve to neutralize the remaining fish smell of the chicken breast while providing the flavor of the hot bar.
상기 소금은 페이스트에 첨가되는 각 재료의 풍미를 살리며, 분쇄시 밀가루의 글루텐이 질겨지도록 하여 성형과정(S33)에서 페이스트의 성형성을 강화시키는 기능을 한다.The salt makes use of the flavor of each material added to the paste, and functions to enhance the formability of the paste in the forming process (S33) by making the gluten of the wheat flour grind at the time of pulverization.
쪽파는 전술한 바와 같이 닭 가슴살의 비린내를 제거하는 역할을 하며, 이 외에도 정장(呈狀)작용이 있어 닭 가슴살과 라드가 포함되고 기름에 튀겨짐으로 인해 인해 발생할 수 있는 소화 장애를 방지하는 역할을 한다.As described above, the safflower serves to remove the fishy flesh of the chicken breasts, and also has a function of preventing the digestive disorders caused by the frying of the chicken breasts and the lard, .
쪽파 준비과정(S32)은 이러한 쪽파를 페이스트에 첨가하기 위한 전처리 과정으로서, 핫바에 첨가되는 쪽파는 총 중량(아래의 관능테스트에 근거하여 닭 가슴살 100g에 대해 35 ~ 45g) 중 반은 잘게 재단(이하 ‘단쪽파’라 한다)한 후 기름에 볶고 나머지 반은 핫바의 전장에 대응하는 길이로 재단(이하 ‘장쪽파’라 한다)한 후 팬에 구워낸다.The preparation of the safflower preparation (S32) is a pretreatment process for adding this safflower to the paste. Half of the safflower added to the hot bar has a total weight (35 to 45 g based on 100 g of chicken breast based on the sensory test below) (Hereinafter referred to as "one side wave") and fry them in oil. The other half is cut in a length corresponding to the length of the hot bar, and then baked in a pan.
성형과정(S33)은 페이스트에 상기 단쪽파를 분쇄기에 넣고 교반한 후 꺼내어 판상으로 전개하고, 여기에 장쪽파를 복수 개 삽입한 다음 전개된 페이스트를 말아 호일 또는 성형틀에 봉입하는 과정으로 이루어진다.In the shaping process (S33), the single-sided wave is put into a pulverizer, agitated in a paste, and then taken out and expanded in a plate shape. A plurality of long-side waves are inserted into the paste, and then the developed paste is wound and sealed in a foil or a molding die.
전술한 바와 같이 닭 가슴살의 풍미를 살리기 위해 본 발명에서는 밀가루의 첨가량을 제한하는데 이로 인한 핫바의 성형성 저하는 장쪽파가 지지대 형태로 페이스트에 삽입됨으로써 보완하게 된다.As described above, in order to save the flavor of chicken breasts, the addition amount of wheat flour is limited in the present invention, and therefore, the lowering of the moldability of the hot bar is compensated by the insertion of the long wave into the paste in the form of a support.
휴지과정(S34)은 성형과정(S33)을 거친 페이스트를 호일 또는 성형틀에 봉입한 상태로 냉장고에 넣어 10분간 휴지시키는 과정으로서, 휴지과정에서 페이스트가 숙성으로 형상이 견고해져 이후 열처리단계(S40)의 조리과정에서도 형상을 안정적으로 유지할 수 있게 된다.The pause process S34 is a process of putting paste past the molding process S33 in a state of being sealed in a foil or a molding mold and putting it in a refrigerator for 10 minutes. The paste is aged during the pausing process, It is possible to stably maintain the shape even during the cooking process.
열처리단계(S40)는 휴지과정(S34)을 거친 페이스트를 익히는 단계로서, 증숙과정(S41)과 튀김과정(S42)으로 이루어진다.The heat treatment step S40 is a step of learning the paste that has been subjected to the dormanting process S34, and includes a steaming process S41 and a frying process S42.
상기 증숙과정(S41)은 페이스트를 내부까지 익히는 과정으로서 호일 또는 성형틀에서 꺼낸 페이스트를 찜기 등에 넣고 증기열로 익히는 과정이다. The steaming process (S41) is a process of kneading the paste to the inside thereof. The paste is taken from a foil or a molding die, and is put into a steamer or the like.
튀김과정(S42)은 180℃의 튀김유에 증숙과정(S41)을 거친 페이스트를 넣어 표면을 바삭하게 튀겨 핫바를 완성하는 과정이다.The frying process (S42) is a process of finishing the hot bar by finely frying the surface by putting the pasting process (S41) on the frying oil at 180 deg.
이하에서는 본 발명의 구체적인 실시예를 통해 쪽파의 적정 첨가량을 정성적으로 구한 데이터가 기재되었으나, 이는 본 발명의 대표적인 실시예를 기재한 것일 뿐 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, data obtained by qualitatively determining the appropriate amount of side waves is described through specific examples of the present invention. However, the present invention is not limited thereto.
실시예 1. 본 발명의 조리방법에 따라 닭고기 핫바를 제조하되 쪽파가 닭 가슴살 100g에 대해 10g의 비율로 첨가되어 닭고기 핫바를 제조함. Example 1 According to the cooking method of the present invention, a chicken hot bar was prepared, and a chicken wing bar was prepared by adding 10 g of chicken wings to 100 g of a chicken breast.
실시예 2. 본 발명의 조리방법에 따라 닭고기 핫바를 제조하되 쪽파가 닭 가슴살 100g에 대해 20g의 비율로 첨가되어 닭고기 핫바를 제조함. Example 2 According to the cooking method of the present invention, a chicken hot bar was prepared, and a chicken wing bar was prepared by adding 20 g of chicken wings to 100 g of a chicken breast.
실시예 3. 본 발명의 조리방법에 따라 닭고기 핫바를 제조하되 쪽파가 닭 가슴살 100g에 대해 30g의 비율로 첨가되어 닭고기 핫바를 제조함. Example 3 According to the cooking method of the present invention, a chicken hot bar was prepared, and a side wave was added at a rate of 30g to 100g of a chicken breast to prepare a chicken hot bar.
실시예 4. 본 발명의 조리방법에 따라 닭고기 핫바를 제조하되 쪽파가 닭 가슴살 100g에 대해 40g의 비율로 첨가되어 닭고기 핫바를 제조함. Example 4 According to the cooking method of the present invention, a chicken hot bar was prepared, and a chicken wing bar was prepared by adding 40 g of chicken wings to 100 g of a chicken breast.
실시예 5. 본 발명의 조리방법에 따라 닭고기 핫바를 제조하되 쪽파가 닭 가슴살 100g에 대해 50g의 비율로 첨가되어 닭고기 핫바를 제조함. Example 5 According to the cooking method of the present invention, a chicken hot bar was prepared, and a chicken wing bar was prepared by adding 50 g of a chicken wing to 100 g of a chicken breast.
평가방법Assessment Methods
실시예 1 내지 5에 따라 제조된 닭고기 핫바 별로 닭 가슴살의 비린내 제거 정도, 핫바의 소화 정도 및 핫바의 기호도에 대한 관능테스트를 기름진 음식을 소화시키는데 어려움을 겪는 성인 30명(나이 및 성별로 고르게 분포)을 대상으로 5점 채점법(아주 좋음=5, 좋음=4, 보통=3, 좋지 않음=2, 매우 나쁨=1)으로 수행하였다.The sensory evaluation of the degree of chicken intestine removal, the degree of digestion of hot bar, and the acceptability of hot bar by chicken bar according to Examples 1 to 5 were evaluated by 30 persons (age and gender distribution in difficulty in digesting oily food) ) Were performed with 5 point scoring method (Very good = 5, Good = 4, Moderate = 3, Bad = 2, Very poor = 1).
특히, 테스트의 특성상 공복시나 포만시 채점값이 달라질 수 있고 또한, 각 실시예의 핫바 5개를 한 번에 모두 시식할 경우 시식 순서에 따라 채점값이 달라질 수 있으므로, 공복을 느낄 수 있는 시간대나 포만감을 느낄수 있는 시간대를 피한 오후 3시에 하나의 핫바를 시식하도록 하여, 총 5일에 걸쳐 시식을 각 실시예 별로 수행하였다.Particularly, because of the characteristics of the test, the scoring values of the fasting and the foraging can be changed. Also, when the five hot bars of each embodiment are sampled at one time, the scoring values may be changed according to the order of tasting. And a single hot bar was sampled at 3 o'clock in the afternoon.
그 결과 얻어진 값의 평균값을 하기 표 1에 기재하였다.The average values of the obtained values are shown in Table 1 below.
실시예1
Example 1
실시예2
Example 2
실시예3
Example 3
실시예4
Example 4
실시예5
Example 5
닭가슴살비린내제거정도
Degree of removal of chicken breasts
2.8
2.8
3.6
3.6
4.1
4.1
4.3
4.3
4.6
4.6
핫바의 소화 정도
Degree of digestion of hot bar
2.6
2.6
3.2
3.2
3.3
3.3
3.5
3.5
3.5
3.5
핫바의 기호도
The symbol of hot bar
2.7
2.7
3.4
3.4
4.1
4.1
4.3
4.3
3.7
3.7
상기 [표 1]에서 알 수 있는 바와 같이, 실시예의 비교분석을 통해 쪽파의 첨가비율이 높을수록 닭 가슴살의 비린내 제거 정도 및 핫바의 소화 정도가 향상되었으나, 핫바의 기호도의 경우 쪽파가 닭 가슴살 100g에 대해 50g의 비율로 첨가되면 기호도가 저하됨을 확인할 수 있으며, 이는 쪽파의 풍미가 너무 강해져 핫바의 기호도를 저하시키는 것으로 판단된다.As can be seen from the above Table 1, the comparative analysis of the examples showed that the higher the addition ratio of the safflower, the better the degree of removal of fish meat and the degree of digestion of hot bar. However, in the case of hot bar, , It was confirmed that the degree of preference was lowered, and it was judged that the flavor of the side wave became too strong and the preference of the hot bar decreased.
이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명의 권리범위는 이에 한정되지 아니하며 본 발명의 실시예와 실질적으로 균등한 범위에 있는 것까지 본 발명의 권리범위가 미치는 것으로 이해되어야 하며, 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하다.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, but, on the contrary, 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.
Claims (4)
부재료인 양파, 마늘, 라드, 청양고추를 썰거나 다지는 부재료 전처리과정(S21)과, 상기 부재료 전처리과정(S21)을 거친 부재료를 볶는 볶음과정(S22)으로 이루어지는 부재료 조리단계(S20);
상기 닭고기 전처리단계(S10)를 거친 닭 가슴살, 상기 볶음과정(S22)을 거친 부재료, 밀가루, 생크림, 소금, 후추를 포함하는 재료를 혼합하여 페이스트를 만들되 상기 밀가루는 닭 가슴살 100g에 대해 15 ~ 20g의 비율로 첨가되는 분쇄과정(S31), 쪽파를 상호 길이를 달리하는 단쪽파와 장쪽파로 나누어 재단하는 과정이 포함되는 쪽파 준비과정(S32), 상기 페이스트에 상기 단쪽파를 첨가한 후 판상으로 전개하고, 여기에 상기 장쪽파를 복수 개 삽입한 다음 전개된 페이스트를 마는 과정이 포함되는 성형과정(S33)과, 상기 성형과정(S33)을 거친 페이스트를 휴지시키는 휴지과정(S34)으로 이루어지는 성형단계(S30); 및
상기 휴지과정(S34)을 거친 페이스트를 증기열로 익히는 증숙과정(S41)과, 상기 증숙과정(S41)을 거친 페이스트를 튀기는 튀김과정(S42)으로 이루어지는 열처리단계(S40);를 포함하고,
상기 부재료는 상기 닭 가슴살 100g에 대해 양파는 30g, 마늘은 30g, 라드는 70g, 청양고추는 15g의 중량비율로 상기 페이스트에 첨가되며,
상기 쪽파는 상기 닭 가슴살 100g에 대해 35 ~ 45g의 중량비율로 상기 페이스트에 첨가되는 것을 특징으로 하는 닭고기 핫바 제조방법.
A chicken pretreatment step (S10) in which the chicken breast is put in milk;
(S20) of preparing a raw material (S21) comprising a raw material preparation process (S21) for cutting or chopping onion, garlic, lard and cheongyang red pepper as a raw material, and a roasting process (S22) for roasting a raw material through the raw material preparation process (S21);
A paste is prepared by mixing the chicken breast, which has been subjected to the chicken pretreatment step (S10), the raw materials through the roasting process (S22), wheat flour, fresh cream, salt and pepper. The flour is mixed with 100g of chicken breast (S31), a side wave preparation step (S32) in which the side waves are divided into a single wave and a long wave having different lengths, and a step of adding a single wave to the paste, (S33) including a process of inserting a plurality of long-side waves into a plurality of openings, and a process of inserting a plurality of the long-side waves and finishing the developed paste, and a pause process (S34) of stopping the paste passing through the molding process (S33) Step S30; And
A heat treatment step S40 comprising a steaming step S41 of kneading the paste which has been subjected to the dormanting step S34 with steam heat and a frying step S42 of frying the paste through the steaming step S41,
The above ingredients are added to the paste in a weight ratio of 30 g of onion, 30 g of garlic, 70 g of lard and 15 g of red pepper to 100 g of the chicken breast,
Wherein the side wave is added to the paste in a weight ratio of 35 to 45 g to 100 g of the chicken breast.
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| KR20000033829A (en) * | 1998-11-26 | 2000-06-15 | 이규생 | Process for preparation of fish cake with chicken flesh |
| KR20090020229A (en) * | 2007-08-23 | 2009-02-26 | 주식회사 하림 | Boiled fish paste goods manufacturing method |
| KR101190241B1 (en) * | 2012-06-14 | 2012-10-12 | 박철효 | Manufacturing method of taste ball processed-food and taste ball processed-food manufactured by this |
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| KR20000033829A (en) * | 1998-11-26 | 2000-06-15 | 이규생 | Process for preparation of fish cake with chicken flesh |
| KR20090020229A (en) * | 2007-08-23 | 2009-02-26 | 주식회사 하림 | Boiled fish paste goods manufacturing method |
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